Ankara

Capital city of Turkey, Ankara is bounded by Çankarı and Kırıkkale to the north, Bolu and Eskişehir to the west, Konya to the south and Aksaray and Kırşehir to the east. The area is mostly covered by plains and the branches of Sakarya and Kızılırmak rivers run through these plains. Forested areas, steppes and moorlands can be seen together in the region. Oleaster, willow and poplar trees are grown by the rivers. There are two climatic types in the region. Since the southern part of Ankara is close to Central Anatolia, the characteristics of its continental climate are seen there, while the temperatures in the northern part are low in the winter and high in the summer due to its proximity to the Black Sea.

Ankara has its own local delicacies. We can list them as follows: Beypazarı casserole, cucumber pickle of Çubuk, İnceğiz soup, entekke pastry(a pastry with minced meat), tamtak tiridi(bread with lamb meat), efelek dolması(stuffed patience dock leaves), Ankara pan(lamb with pilaf), Beypazarı Kurusu(buttery biscuit), ölüğün körü(minced meat with noodle), bazlama kebab(kebab in a flatbread), bici aşı(a dish with vineleaf and bulgur wheat), şibit desserts, Kutludüğün somunu(a special loaf of bread), , çıkınağıl asıdası, karga beyni(grape molasses with yogurt), kofter(grape mollases delight), malak(dessert with farina), Öksüz halva(halva with grape molasses),aş soup(soup with lental and noddle),Tutmaç soup( made of yogurt, chickpeas and noodle), çılbır( dish with fried eggs and yogurt), Orman kebabı(lamb stew with mixed veg.), altüst böreği(a pastry with minced meat), Kaygana dessert, Ankara simidi, meatball, Yemlik tzatziki, Uruş stew, Ankara doner, Beypazarı baklava, manger crumb, urus closing, Ankara leaf doner, Beypazarı baklava, Aspava(wrap with doner), bulgur pilaf with vegetables.