The abundance of bread variety in Türkiye is because our country is a bridge between cultures. Various grains are grown according to the regions, the flour used and cooking techniques differ.
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Flatbread Bearing the Traces of Anatolia
Bread culture and its importance is told to us by our families starting from childhood. A bread that we accidentally drop on the ground is …
Warm Taste: Pıtıl Bread from Çorum
Çorum, where one can see the cultural data from 7 thousand years before our time, has hosted many civilizations. And bread, which makes its way …
Filo of Anatolia, Ter Bread of Kastamonu
The diversity offered by the origins of the Kastamonu culture and by its large geography has created a rich culinary culture. The main arteries that …
Kete among the Benedictions of the East
Tandoori kete, an indispensable local delicacy of Eastern Anatolian region, is one of the types of bread that is diversified with different ingredients depending on …