The tradition of Ramadan buns is kept alive in Tekirdağ
The tradition of Ramadan buns is kept alive in Tekirdağ
Ramadan buns produced using chickpea yeast in Tekirdağ have been decorating the iftar tables for years.
Haber Giriş Tarihi: 29.03.2023 12:24
Haber Güncellenme Tarihi: 29.03.2023 12:24
Kaynak:
AA
Donuts produced in some bakeries in the city, especially during Ramadan, are in demand with their unique taste and smell.
Baker Ekrem Ökten, who has been making donuts in Ramadan for about 25 years, explained that producing a delicious donut is difficult and requires mastery.
Stating that there are no additives in Ramadan buns, Ökten said:
"I worked hard to learn this bun from my masters. There were times when I couldn't get it out. It is very important to keep the consistency of chickpea yeast. Yeast does not like hot and cold. Yeast does not like hot and cold. It should look like a baby. They need to be changed 4-5 times a night. Ramadan bun should turn yellow. It means there are additives in it. It doesn't end with sticking the yeast. I come at night and knead it twice. All the processes from the rise to the shape are chained. It is a job that requires a lot of finesse and mastery."
Ökten expressed that he wants to leave the production of Ramadan buns to his children and grandchildren.
Work has started to get geographical indications for Ramadan donuts
Tekirdağ Culture and Tourism Director Ahmet Hacıoğlu emphasized that Ramadan donuts are a tradition from the Ottoman period.
Stating that they started to work on getting a geographical indication for the Ramadan bun, Hacıoğlu said, "The Ramadan bun belongs to the Tekirdağ region. It has been a tradition since the Ottoman period. From the first day of Ramadan, Ramadan buns are sold in every corner. It can last for a long time and gives a feeling of satiety. We make our preparations, our aim is to geomarking the donut." he said.
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The tradition of Ramadan buns is kept alive in Tekirdağ
Ramadan buns produced using chickpea yeast in Tekirdağ have been decorating the iftar tables for years.
Donuts produced in some bakeries in the city, especially during Ramadan, are in demand with their unique taste and smell.
Baker Ekrem Ökten, who has been making donuts in Ramadan for about 25 years, explained that producing a delicious donut is difficult and requires mastery.
Stating that there are no additives in Ramadan buns, Ökten said:
"I worked hard to learn this bun from my masters. There were times when I couldn't get it out. It is very important to keep the consistency of chickpea yeast. Yeast does not like hot and cold. Yeast does not like hot and cold. It should look like a baby. They need to be changed 4-5 times a night. Ramadan bun should turn yellow. It means there are additives in it. It doesn't end with sticking the yeast. I come at night and knead it twice. All the processes from the rise to the shape are chained. It is a job that requires a lot of finesse and mastery."
Ökten expressed that he wants to leave the production of Ramadan buns to his children and grandchildren.
Work has started to get geographical indications for Ramadan donuts
Tekirdağ Culture and Tourism Director Ahmet Hacıoğlu emphasized that Ramadan donuts are a tradition from the Ottoman period.
Stating that they started to work on getting a geographical indication for the Ramadan bun, Hacıoğlu said, "The Ramadan bun belongs to the Tekirdağ region. It has been a tradition since the Ottoman period. From the first day of Ramadan, Ramadan buns are sold in every corner. It can last for a long time and gives a feeling of satiety. We make our preparations, our aim is to geomarking the donut." he said.
Kaynak: AA
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