Banak
Banak, one of the favorite flavors of Anatolian cuisine, has a special place in Isparta regional cuisine.
Banak is made using lamb. It is then combined with pita dipped in broth. Bone meat is used in broth selection. It is often preferred in guest meetings and weddings.
Banak is one of the indispensable tastes of Senarkent and Uluborlu regions as a wedding meal with plenty of fat and meat.
