Cappadocian cuisine, is a cuisine that advanced around the crops grown in the region. The limited diversity of the agricultural crops in this region, effected the cuisine and nutritional habits. The ingredients used in dishes comprises predominantly of the crops that is grown in the region such as potato, lentil, zucchini, wheat, chickpea, bean. Grape molasses appears to be frequently used as well. The dishes consisting of cereal (flour) and meat are meeting the taste of the loca Is.

In a traditional kitchen there are two important parts. The first one is the place where the tandoor and cookstove is set and the second one is the cellar where the ingredients can be found. Among the utensils used for cooking, the pair of earthenware pot and tandoor has the most favoured part. The most important local dishes are düğü soup, soup with milk, ağpakla, stew meat with chick pea, stuffed apricot, gendirme, dıvıl, stuffed quince and dolaz: 

Düğü Soup:

Tomato paste is added to butter. After roasting it, water is added and düğü (small wheat) is added. 

Soup with milk:

lt is cooked by adding milk to boiled wheat or düğü. 

Ağpakla (White Kidney Beans):

White Kidney Beans are called 'ağpakla' in the region. A mixture of white beans, oil and boned meat is put in a pot. The pot is embed into the tandoor where yufka is baked. it is cooked for 3-4 hours in its embedplace.

Stew meat with chick pea:

The cooking is similar to the ağpakla. Onion and mutton are roasted in the oil. The roasted ingredients are put into the pot with the chick pea that has been soaked overnight. After adding water and tomato paste, it is cooked by embing it into the fire which has become cinder in the ta ndoor. 

Stuffed apricot:

it is usually cooked with sweet apricot called bitirgen in the region. lf the apricot is not sweet, grape molasses is added while cooking. The apricots are cooked in the pot with a piece of meat and minced meat. 

Gendime:

Butter is put on a pan. Onion and tomato paste is added and it is roasted. Yarma is added into the mixture and roasted again. At another place dried bone is put under the pot. The roasted yarma is added and water is added till all is fully covered. lt is cooked in the tandoor with its lid covered. 

Dıvıl:

Boiled potato is kneaded with wheat and is fried in oil after given the shape of small meatballs. 

Stuffed quince:

After hollowing out the quinces, they are stuffed with the mixture of düğü and minced meat. They are placed on the tray. Water and grapes molasses are added on while cooking. 

Dolaz:

Egg, milk or water are mixed with flour. The mixture is poured onto the preheated oil, all is fried. After placing it on a tinned broad copperplate called Lengere, sugar kestirmesi (a kind of sugar made by dissolving the sugar crystals in a syrup by boiling it together with a little lemon juice) or honey is poured on it. 

In Nevşehir, copper bread pots, tinned molasses basin, cauldrons, jugs, earthenware pots, jugs, pickle cubes, pots, casseroles and dough board are used as kitchen utensils. Foods are generally cooked using oven, tandoori, sheet metal, embers, boiling and frying methods. In Nevşehir culinary culture, the pottery and tandoori duo have a special place among the tools and equipment used in cooking.