The Famous Dishes of Eskişehir maintain the city’s cultural essence and its significant place in the world of gastronomy. These delicacies, among the most frequently researched aspects of the city, provide visitors with an unforgettable experience during their trip to Eskişehir. The Famous Dishes of Eskişehir will leave a lasting impression and ensure an enjoyable time with their memorable and unique flavors.
The city’s rich culinary culture includes a variety of flavors. These dishes are particularly notable for their use of local ingredients and meticulous preparation. According to research, the most famous dishes of the city include çibörek, çılbır, met helva, tarhana soup, çiftlik kebabı, and balaban kebap.
- Poppy Seed Roll
- Çibörek
- Kıygaşa
- Bıt Bıt Soup
- Lamb Sorpa
- Chickpea Flour Cookie
- Acı Gıcı
- Göbete
- Ağzı Açık
- Dızmana
Poppy Seed Roll
The question of “What to eat in Eskişehir?” can be answered with haşhaşlı dolama, one of the region’s traditional dishes. A unique flavor of Anatolian cuisine, haşhaşlı dolama is enjoyed in various versions across different regions. In Eskişehir cuisine, it is typically prepared with tahini, sesame, walnuts, ground meat, or cheese, holding a special place among local delicacies. Although its preparation is quite labor-intensive, the delicious results make it a popular dish not only in Eskişehir but also in other Anatolian cities. Made using local ingredients and carrying the essence of Anatolian culinary traditions, haşhaşlı dolama is often served during special occasions or offered to guests at gatherings. It is considered a reflection of Eskişehir’s historical and cultural heritage, showcasing the richness of the city’s cuisine. Those who wish to try this delectable dish can easily find it in many restaurants or local establishments in Eskişehir.
Çibörek
Çibörek is originally a dish from Eskişehir and a type of Tatar cuisine. This pastry, filled with ground meat and cooked in plenty of oil, is typically consumed as an evening meal. Highly satisfying, Çibörek can be found at various locations in and around Eskişehir. The filling, usually prepared with onions and spices, is placed inside the dough, shaped by hand or with a fork, and then fried in hot oil. Çibörek is traditionally served with ayran (a yogurt-based drink). As one of the indispensable flavors of Eskişehir cuisine, Çibörek is especially popular during the winter months as a warm and hearty choice. If you’re looking to try a different type of pastry, make sure to sample Çibörek if you visit Eskişehir. While it originally belongs to Tatar cuisine, this delicious pastry has become a widely enjoyed dish in Eskişehir and is sure to please your palate.
Kıygaşa
Eskişehir’s culinary culture is deeply rooted in its rich history, and the answer to the question “What to eat in Eskişehir?” offers many delicious options. Among these, the most well-known is Kıygaşa, also referred to as pishi. Pishi was introduced to Anatolia by Crimean Tatars and has become widely popular among locals. Made from leavened bread dough, it is fried in hot oil, resulting in a satisfying and tasty snack. In Eskişehir, pishi is commonly consumed for breakfast or as a lunch dish, with Kıygaşa being a particularly beloved variation. Kıygaşa is enhanced with fillings such as potatoes, cheese, or ground meat, making it even more flavorful. It has become a favorite for both Eskişehir locals and visitors, forming an integral part of the city’s culinary culture. This traditional delicacy continues to hold its place in Eskişehir’s rich gastronomic heritage.
Bıt Bıt Soup
Bıt Bıt Soup is a dish unique to Eskişehir. This hearty soup is made by cooking small meatballs prepared with ground meat and fine bulgur, along with chickpeas. Often consumed as a main course, it holds a significant place among the traditional dishes of Eskişehir. The flavor and local aroma of Bıt Bıt Soup make it an essential part of Eskişehir’s cuisine. Popular during cold winter days, this soup is both filling and nutritious, thanks to its protein and carbohydrate content. While its preparation requires some effort, the result is highly delicious and satisfying. The combination of meatball-studded chickpea and bulgur soup is an excellent choice for those who enjoy regional flavors. As one of the most popular dishes in Eskişehir’s culinary repertoire, Bıt Bıt Soup is a must-try for anyone looking to experience the city’s unique tastes.
Lamb Sorpa
Lamb Sorpa, featured in Eskişehir’s culinary list, is a dish introduced by Tatars who migrated from Crimea to Anatolia. At the end of the 18th century, the Tatars settled in Anatolia and enriched Anatolian cuisine with this delicious soup prepared with lamb and fresh mint, notable for its high nutritional value. Lamb Sorpa is a variation of sorpa paça soup, traditionally enjoyed for breakfast, but made with lamb meat. This flavorful soup, made with lamb and yogurt, is both nutritious and delicious. Served with fresh mint, it has a refreshing and light taste. Additionally, the high protein, vitamins, and minerals in lamb meat make it a nourishing meal. Lamb Sorpa is especially popular during the winter months, as it is often chosen to warm the body against the cold weather. As a traditional dish, Lamb Sorpa remains an important part of Anatolian cuisine and continues to be cherished today.
Chickpea Flour Cookie
Chickpea Flour Cookies, featured in Eskişehir’s culinary list, are a popular type of snack in Turkish cuisine. These cookies are made with chickpea flour, powdered sugar, butter, and regular flour. However, in some recipes, chickpea flour is used instead of regular flour to create a unique flavor. Chickpea Flour Cookies are easy to prepare and are typically enjoyed alongside tea. This delicious treat, unique to Eskişehir, is an ideal choice, especially for chickpea lovers. Made with finely ground roasted chickpeas, the cookies offer a delightful aroma. Powdered sugar sprinkled on top adds a subtle sweetness, while the chickpea flour incorporated into the dough gives the cookies a distinctive texture and flavor. With its irresistible aroma and unique taste, it has earned a place among the must-try sweets in Turkish cuisine. As one of the favorite snacks in Eskişehir’s culinary repertoire, Chickpea Flour Cookies are often served to guests at special occasions and gatherings, delighting everyone who tries them.
Acı Gıcı
Acı Gıcı, featured in Eskişehir’s culinary list, is typically a type of stuffed leaf dish. However, unlike the classic stuffed grape leaves, it is made using nettle leaves. The ingredients for this delicious dish include ground meat, tomato paste, tomatoes, parsley, and rice. Its preparation is quite simple. First, the nettle leaves are boiled in hot water and then drained. Next, ground meat, washed rice, finely chopped parsley, tomato paste, and spices are mixed to create the filling. The prepared filling is wrapped in nettle leaves, carefully closed, and placed in a pot. Slices of tomato are added on top before cooking begins. After a while, water is added, and the cooking process is completed. The result is Acı Gıcı, a dish that is both nutritious and delicious. The stuffed nettle leaves offer a unique flavor compared to other stuffed leaf recipes. As one of the special dishes of Eskişehir cuisine, Acı Gıcı is an ideal choice for those seeking a traditional yet healthy meal option.
Göbete
Göbete, a unique pastry featured in Eskişehir’s culinary repertoire, traces its origins to Crimean Tatars. Brought to Anatolia and becoming popular over time, this delicious dish is traditionally believed to symbolize abundance and prosperity when eaten on New Year’s Eve. Alongside its symbolic meaning, the taste of Göbete is equally significant. The filling typically consists of potatoes, ground meat, or chicken breast. The dough is rolled out thin, filled with the chosen filling, and then folded into a special shape. Before baking, the surface is brushed with egg yolk to achieve a golden finish. Göbete can be prepared to suit all tastes with its variety of fillings and delightful flavor. The process of preparing Göbete is also enjoyable. Rolling the dough, preparing the fillings, and folding the pastry are activities that can be done together with family members or friends. In this sense, Göbete is not just a dish but also a representation of sharing and spending joyful moments together.
Ağzı Açık
Ağzı Açık, one of the traditional flavors of Eskişehir, is known as a dish frequently preferred, especially for breakfast. While it is featured on Eskişehir’s culinary list, there are also versions made in different cities. Unlike a typical pastry, the most distinctive feature of Ağzı Açık is that its top is completely open. Named after this characteristic, the dish offers a unique flavor with dough filled with finely ground meat and spices, leaving the top completely exposed. The Ağzı Açık prepared in Eskişehir may differ from versions made in other cities. Each region adds its local touch, making it a dish worth trying. If you enjoy exploring different flavors, Ağzı Açık should definitely be on your list. With its variations from Eskişehir and other cities, Ağzı Açık is a delicious option that can be enjoyed at any time of the day.
