The museum explores how water influenced settlement, agriculture, architecture, hygiene, and daily life from ancient times to the Ottoman period. Through carefully curated exhibitions, visitors can trace the development of water culture from the Hittites to the Seljuks and the Ottomans.

Inside the museum, visitors can see:

• Historical water channels and fountain systems,
• Exhibits on traditional bath (hamam) culture,
• Tools used for water transportation and storage,
• Digital displays and scale models presented with a modern museology approach.

With its informative and visually engaging exhibitions, the Water Civilizations Museum highlights Kayseri’s importance not only as a center of trade and gastronomy, but also as a city with deep civilizational heritage. It is an essential stop for visitors looking to explore Kayseri beyond the usual tourist routes.

The picnic area offers an ideal setting for having a picnic, taking short walks, or simply relaxing while enjoying fresh air. Surrounded by trees, it provides a cool and peaceful retreat, especially during the summer months.

The area includes children’s playgrounds, seating areas, and picnic tables, making it a popular choice for families. Talas Zincidere 100th Year Picnic Area stands out as one of Kayseri’s notable natural attractions, suitable for both weekend getaways and short breaks.

Small dumplings filled with minced meat are boiled and then topped with hot melted butter and tomato paste sauce. Without yogurt, the flavor of the dough and filling comes forward, and the richness of butter becomes the star of the dish.

Especially popular during the winter months, Yağ Mantısı is known for being filling and comforting. In Kayseri, it is often served at family gatherings and guest tables. Its limited availability outside homes makes it a hidden gem of Kayseri cuisine.

For those who want to truly experience local food culture, Yağ Mantısı offers a simple yet deeply traditional taste.

A Legacy from the Depths of History

The foundations of Cami-i Kebir date back to 1135, to the era of the Danishmend Beylik, which played a major role in the Turkification of Anatolia. This monument, built by the Danishmend ruler Melik Mehmet Gazi, holds the title of being one of the oldest mosques in Kayseri. It reached its present magnificent form with significant additions and restorations made between 1205-1206, during the reign of the Anatolian Seljuk Sultan Alaeddin Keykubat. With this feature, it possesses a unique architecture that blends both Danishmend simplicity and Seljuk aesthetics.

Whispers of Architecture: What Should You See?

When you step into the Ulu Mosque, you are greeted not only by a spiritual atmosphere but also by eye-catching architectural details.

The Brick Minaret: One of the most striking elements of the mosque is its brick minaret, rising in the middle of the courtyard. Embodying the characteristic features of Seljuk architecture, this minaret whispers the elegance of the past to the present day with its remnants of tile mosaics. The turquoise-colored tiles beneath the minaret’s balcony seem to sparkle when the sun hits them.

Simple and Majestic Interior: The interior of the mosque is not as ornate as its exterior. This simplicity makes the space more peaceful and spiritual. The thick pillars supporting the wide, high ceiling instill a sense of both security and admiration. Its mihrab (prayer niche) and minbar (pulpit) are simple yet impressive examples of Seljuk stone and woodwork.

The Ablution Fountain and Historic Plane Tree in the Courtyard: The mosque’s courtyard is a perfect sanctuary to escape the city’s chaos for a moment. The sound of the water from the central ablution fountain and the historic plane tree, which has stood in its shade for centuries, offer visitors a peaceful resting place.

The Story of the Seven Bricks

There is a legend concerning the construction of the Ulu Mosque. According to this legend:

While having the mosque built, Melik Mehmet Gazi told his craftsmen not to accept help from anyone, as the mosque was to be entirely his own charitable work.

An old woman who came to the construction site, stating she was a widow, asked for the 7 bricks she had brought with her to be placed in the mosque’s wall as her own contribution. The master builder, remembering Melik Mehmet Gazi’s order, did not accept the old woman’s request. The next day, when Melik Mehmet Gazi came to inspect the construction, he called the master builder and told him he couldn’t sleep all night, saying, “They came into my dream. They said you upset an old woman, and if you do not use the bricks she brought, the life of the mosque will be as short as the number of those bricks.” After the master builder explained the incident, Melik Mehmet Gazi ordered the old woman to be found. The officials who dispersed throughout the city found the old woman with 7 bricks in front of her house after a long search and brought her to the construction site. Melik Mehmet Gazi kissed the old woman’s hand and said, “Mother, our decision was not to upset you. We did not accept donations to prevent the poor from facing hardship. We will place the bricks you brought in the most beautiful place in the mosque,” and the bricks were placed in a suitable location.

In the eastern section of the Ulu Mosque, on the wall made of cut ashlar stones, there are still 7 bricks. And this has been the source of the legend.

In the past, when homes didn’t have ovens, this börek was baked in neighborhood bakeries or tandır (clay ovens), giving the dish its name. Kayseri Tandır Böreği holds a significant place in Kayseri’s culinary culture. Its preparation—especially the dough rolling process—requires considerable skill, making it a specialty tied to its geographic region.

Because of its traditional preparation method and historical background, Kayseri Tandır Böreği is recognized as a product with geographical indication, meaning all production steps must occur within the designated region.

RECIPE:

1. Place all dough ingredients in a bowl.
2. Gradually add water and knead into a dough softer than an earlobe (a traditional Turkish reference for soft dough).
3. While the dough rests, melt margarine and butter in a pan.
4. Turn off the heat and mix in the tahini until fully combined.
5. Roll out the entire dough on the counter until very thin.
6. Spread the tahini-butter mixture evenly over the dough.
7. Let the dough rest for 10–15 minutes to allow the mixture to set.
8. Make a small hole in the center and roll the dough outward from the middle.
9. Fold in the outer edges toward the center and seal them together.
10. After another 10–15 minutes of rest, cut and stretch the dough gently.
11. Roll into 3 equal-sized logs, wrap, and refrigerate for 1 hour.
12. Meanwhile, for the filling: finely chop the onion and sauté it in olive oil.
13. Add ground meat and cook until all the liquid evaporates.
14. Season with salt and pepper, then stir in chopped parsley and remove from heat.
15. Take the first dough roll, dust the surface with flour, and roll it out to the size of a baking tray.
16. Place it into a greased tray.
17. Spread half of the meat filling over it.
18. Roll out the second dough and place it over the first. Spread the remaining meat mixture.
19. Roll out the final dough and place it on top. (If the dough shrinks, gently stretch it by hand. You can trim any excess from the edges and use it to patch corners.)
20. Crack an egg on top and spread it evenly. Generously sprinkle sesame and nigella seeds. Bake at 200°C (390°F) until golden brown.

Enjoy this traditional Kayseri specialty!

RECIPE:

1. Soak whole wheat (wheat for aşure) overnight.
2. Split a neck bone (lamb or beef) in half and cook it with 9 cups of water until it becomes tender.
3. Once the bone is cooked, shred the meat from it and set it aside to cool.
4. Put the soaked wheat and the shredded meat into a pot.
5. Add about 8 cups of the broth you used to boil the bones. Cook until the wheat grains completely soften and break down.
6. Once cooked, mash the mixture thoroughly using a wooden spoon or pestle until it becomes a thick, porridge-like consistency.
7. Melt butter in a pan.
8. Add salt and black pepper to taste, and pour the melted butter over the dish. Sprinkle red pepper flakes on top and serve hot.

Enjoy!

RECIPE:

1. Whisk the milk and yeast well with a wire whisk and let it rest for 5 minutes. Then add the oil and some flour, followed by salt, and gradually add flour while kneading well. Let the dough rise for about 1 hour.
2. While the dough is rising, melt butter in a pan. Turn off the heat and add tahini, stirring well, then let it cool.
3. When the dough has risen, divide it into balls about the size of an orange. I got 6 balls. Roll one ball out thinly on a medium-sized round tea tray (or similar) and spread about 3 tablespoons of tahini evenly over it.
4. Make a hole in the center of the dough and fold it backward, as shown in the picture, to form a round shape, ensuring the tahini is evenly distributed.
5. Repeat this with all dough balls. Then, dust the surface with flour and press the rolled tahini dough ball with your hand to flatten it.
6. Using a rolling pin, gently roll it out to about the size of a dinner plate. Cook it in a non-stick pan over medium heat, flipping continuously until cooked on both sides.

Enjoy your meal! It turns out soft and flaky.

During the Ottoman period, there were two main types of stuffed grape leaves in the palace kitchen: one with meat and one with olive oil (zeytinyağlı). Palace chefs served the olive oil version as a meze (appetizer), while the meat version was offered as a main course.

RECIPE:

1. First, soak the pickled grape leaves in hot water for 2-3 minutes, then wash and drain them in a colander.
2. Grate the onions into a large bowl.
3. Pour olive oil over the onions.
4. Rinse the rice and add it to the bowl.
5. Add spices, tomato paste, and salt, then mix in finely chopped parsley. (This will be the raw filling.)
6. Place some filling on the wider part of a grape leaf, fold in the sides, and roll it up like a cylinder. Continue this process until all leaves are used.
7. Place the rolled grape leaves in a pot, drizzle olive oil and lemon slices on top, add about 5-6 cups of hot water, and cook on low heat. (To prevent the rolls from unraveling, you can cover them with a plate slightly smaller than the pot lid.)

Enjoy your meal!

RECIPE:

1. First, let’s prepare the dough. It needs to rest for 3-4 hours.
2. Bring 3 cups of water to a boil. With the remaining 3 cups of water, dissolve the flour (i.e., mix the flour with water).
3. Slowly add the flour mixture to the boiling water while stirring continuously.
4. The consistency varies depending on the brand of flour; some flours hold well while others can be tricky. When adjusting the texture, the spoon should be hard to turn while stirring.
5. If you don’t have enough flour, reduce the heat and quickly dissolve a few more spoons of flour in water and add it to the pot.
6. When I made it previously, the consistency was perfect immediately, but with this flour, I had to repeat the process a few times. I used 20 spoons of flour, but adjust it as I described.
7. When stirring becomes difficult, the flour amount is sufficient. Keep stirring and boil continuously.
8. Wet a tray, spread the dough evenly on it, and let it rest on a cold surface for 3-4 hours.

For the soup:
9. Boil the chicken.
10. Use plenty of water when boiling because the broth will be used in the soup.
11. Shred the boiled chicken meat.
12. In a separate pot, sauté the flour in butter.
13. You can sauté the flour without butter first, then add butter afterward.
14. After the raw smell of the flour disappears, add tomato paste and red pepper flakes, then stir.
15. Slowly add the chicken broth while stirring continuously to prevent lumps. If lumps form, blend the mixture before adding the shredded chicken.
16. After the soup boils, add the shredded chicken and let it cook.
17. When it boils a bit more and thickens, turn off the heat.
18. Serve the soup together with the dough.
19. Cut the dough into slices, scoop some dough with your spoon, dip it into the soup, and swallow without chewing. Enjoy your meal!

Visitors can enjoy boat rides, swim in the pool, and later dine while admiring the unique view from the observation terrace. Additionally, trekking trails offer both local and foreign tourists a chance to embark on an enjoyable journey away from the city’s stress. Special facilities are also available for motor enthusiasts, cyclists, and anglers.

Besides all these, children’s playgrounds and fitness equipment that appeal to everyone from 7 to 70 years old stand out. The lakeside area, made more aesthetically pleasing visually, is decorated with LED lighting, allowing you to enjoy a visual feast at night.