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 …
Gübaye from Siirt
Siirt, located in the Southeastern Anatolian region, is a city of ours which is hot in the summers and dry in the winters. The geographical …
The Taste Coming from Ashes: Gömeç from Konya
Our country is a very wealthy country in terms of soil fertility. Therefore, we grow many types of grains: corn, rye, wheat, chickpea, oats, barley, …
Pita, the Symbol of Ramadan
Although bread making dates back 8,000 years and varies by culture, pita culture began to develop in Istanbul in the 15th and 16th centuries. The …
Gelveri Bun from Aksaray
The Güzelyurt district, which is one of Aksaray’s most important touristic centers with its historical works of art and its natural beauties, has become famous …
Kürtün Araköy Bread from Gümüşhane
Gümüşhane is a place in the Black Sea Region where the plateau culture is experienced the most. Gümüşhane, which welcomes tourists with the festivals and …
Germiyan Bread from Çeşme
We are moving on to the story of the flavor of the bread that is the heir of an ancient tradition and that comes from …