page_title: Beypazarı, Ankara
section_title: Beypazarı today
hierarchical_section_title: Beypazarı, Ankara / Beypazarı today
caption_attribution_description: العربية: طبق بقلاوة تُركيَّة من منطقة «بك بازاري» في مدينة أنقرة. English: 80-ply dough baklava (which is usually 40-ply), speciality of Beypazarı district of Ankara,Turkey
context_page_description: Beypazarı is a Turkish town and district of Ankara Province in the Central Anatolia region of Turkey, approximately 100 km west of the city of Ankara. According to the 2000 census, the population of the district is 46,493, of which 35,775 live in the town of Beypazarı. The district covers an area of 1,814 km², and the average elevation in the center is 675 m. The district contains three other small towns and 64 villages. It used to be an important city in Asia Minor in ancient times.
context_section_description: Beypazarı today is a small town in a rural district famous for its carrots, (producing nearly 60% of Turkey's carrots), silverwork (Telkari), and a high quality natural mineral water. The crystal mineral trona, a kind of natural soda used in glass-making is extracted in Beypazarı.
  With its rich history, architectural heritage and attractive rocky countryside Beypazarı is becoming increasingly attractive to visitors, especially day-trippers from Ankara. The cobbled streets of white Ottoman period buildings are particularly attractive; many of the old houses have been restored as hotels and restaurants (and are also popular with Turkish film directors looking for authentic locations. Every June the town holds its popular Traditional Historical Houses, Handicrafts, Carrot and stew Festival. The visitors of course are bringing valuable income to the town, shopping for silverware  and providing good custom for the food markets and restaurants.
  For many visitors a major attraction is the cuisine, which includes typical Turkish dishes such as the yoghurt drink ayran, cracked wheat (or flour), yoghurt, and vegetables fermented then dried and mixed with water to make a thick soup tarhana, stuffed vine leaves, home-made sausage mumbar, and a stew cooked in a stone-oven called güveç. Sweets include the sweet cream pudding called höşmerim and pastries including a dry buttery biscuit called Beypazarı kurusu, and a renowned 80-layer baklava. They are also very inventive with their carrots, drinking carrot juice and producing carrot-flavoured Turkish Delight and carrot ice-cream. Beypazarı is surrounded by good farmland and the fresh ingredients are a large part of why Beypazarı's cooking is so popular with visitors. One of the best-known eateries is the restored Ottoman house, the Taş Mektep restaurant. A popular gift to take back home is the sticky sausage-shaped sweet made from dried molasses-like grape syrup stuffed with walnut cevizli sucuk.
  The town is unusual in Turkey for celebrating a religious festival (Regaip Kandili, the conception of the prophet Muhammad) with lights and fireworks.
  Beypazarı is a member of the European Association of Historic Towns and Regions (EAHTR).
caption: 80-layer baklava (which is usually 40- layer), a speciality of Beypazarı.
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