WHERE TO EAT
The nomadic people living in the rural areas raise wheat
and animals, and it is these products which form the basis
of the local cuisine. Though limited in scope there are
fresh vegetables grown along the coast but as one moves
into the interior, wheat and other crops become more common.
The primary dishes which make up the modern diet are kolle
(boiled wheat, beans, chickpeas), sautéed meat with
vegetables, tomato civesi, hibes, arapasi, tandir kebab
and the local jellies.
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