He said that manti -- small dumplings filled with minced meat and served with yoghurt and garlic sauce -- is the first dish that comes to mind from rich Kayseri cuisine. Kayseri dumplings are famous for its extremely small size and 40 of them can be fit in one spoon.
"Along with pastirma and sucuk, we have various desserts and local food," Büyükkılıç said.
Pastirma is a Turkish delicacy which is made of pressed beef after being cured in red pepper and garlic. Sucuk is a traditional sausage made with ground meat, usually beef or lamb, with a high fat content and added spices.
Giving details of the workshop, Büyükkılıç said they are planning to turn the workshop into a congress in the future to gain fame for the cuisine worldwide.
"Tourists coming to Mt. Erciyes for ski tourism love the Kayseri cuisine. [Southeastern Turkish cities of] Gaziantep, Adana and Hatay cuisines are good, but Kayseri cuisine is very good," he said.
Büyükkılıç said they hope to transform the city into a gastronomy center.
Nuri Çorbacıoğlu, a tourism professional, said that people want to explore new tastes as well as new places.
"Gastronomy tourism is just starting to become popular in Turkey," Corbacioglu said, adding the "delightful" tourism will become more enjoyable once the workshops are held.
"Foreign guests want to listen to the stories of foods and to see ways to prepare them," he added.
