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Cağ Kebab ranked 9th in the World Tastes List

The World's Top 100 Tastes for 2022 have been announced by tasteatlas, the encyclopedia of the world food industry. In the list of worldwide tastes announced every year, Cağ Kebab, which has Geographical Indication Registration, took the 9th place in the list this year. Evaluating the inclusion of Cağ Kebab among the flavors presented to the votes of the users, where the regional flavors of the countries are discussed, Hakan Oral, President of Erzurum Commodity Exchange, said, “We register all the local flavors of our city with the Geographical Indication Registration. These delicacies are very important for our city to become a Gastronomy City. Our work that we have been focusing on for years has finally started to bear fruit. The fact that tasteatlas research company, which is followed by the world, has made this statement is the most important sign that our efforts are accepted by the world, he said. The acceptance of Oltu Cağ Kebab not only in Turkey but also all over the world is of great importance for our businesses, and one of the most important reasons for tourists coming to our city will be our registered local products. Erzurum, the apple of the eye of winter tourism, will also be the apple of the eye of gastronomy.” According to the data announced, Japan from the world cuisines ranked first with the dish called Kare, while Erzurum Oltu Cağ Kebab from Turkey ranked 9th, Shish Kebab ranked 14th, Mantı 22nd, Iskender Kebab ranked 39th, Alinazik Kebab ranked 45th and Döner ranked 48th. took. Erzurum Oltu Cağ Kebap ranked among the top 10 brands in the World in the World Tastes ranking, and stood out as the best flavor in Turkey. In his statement, ETB President Hakan Oral pointed out that Turkey is in the top 5 in Geographical Indication Registration and emphasized that they have achieved a record number of Geographical Indication Registrations of 40 products so far. Oral said, “This success is not personal, this success belongs to Erzurum, the producer and our members. We will continue on our way with the trust they have in us, and we will continue our efforts to make our city a city of Gastronomy.” With Erzurum being the 2025 EIT Tourism Capital, this success gained a greater meaning. In the statement, Erzurum Commodity Exchange President Hakan Oral said, “After the Economic Cooperation Organization (ECO) 4th Tourism Ministers Meeting hosted by Uzbekistan, our Minister of Culture and Tourism Mehmet Nuri Ersoy; This success that came today with the statement "Erzurum has been chosen as the 2025 ECO Tourism Capital" was the beginning of a process that completed each other. I believe that our registered local flavors will carry the quality of a world brand until 2025 and our title of 2025 Tourism Capital will be crowned. Everyone who contributed to this success. I am eternally grateful,” he said. In the statement made by TasteAtlas, the recipe for Oltu Cağ kebab was also included on the website.

Social media ads increased the business of Adana kebab shops

With the development of technology, the use of the internet and social media, this number increased to 850 in the city, where 550 sheep and goats were slaughtered daily when the demand increased thanks to the operators who explained themselves well in Adana, the capital of kebab. It has been stated that the door to kebab tourism has been opened in the city, where people from all over Turkey and even from abroad come to eat kebab. With the development of technology, the increase in the use of the internet and the spread of social media, the meat sector has been positively affected as in all sectors. While this process accelerated with the pandemic, it went to another dimension after the pandemic and when businesses became able to advertise themselves thanks to social media, people started to come to Adana, the capital of kebab, from outside the province and even from abroad. Saruhan Yağmur, Deputy Chairman of Turkey Butchers, Livestock, Meat and Meat Products, Tradesmen and Craftsmen Federation, stated that meat consumption increased by around 35 percent and said, “While 500-550 sheep were slaughtered before the pandemic, 800-850 sheep are slaughtered now. In cattle, 150 cattle were slaughtered before the pandemic, but now 250 cattle are slaughtered. This was due to the development of technology and the increase in the use of the internet, and people's access to meat more quickly. "There was a 40 percent increase in kebab sales" Reminding that everyone is closed to their homes with the pandemic and kebab makers have started to provide take-out services to their homes, kebab master İsmail Çalıkran said, “With this process, citizens started to use technology, internet and social media more. This has increased the use of internet and social media in restaurants. In this way, we ensured that the citizens first appealed to their eyes and then tasted them. Thus, while reaching more people, we also helped those people turn to kebab. In this way, there has been an increase in kebab sales by 40 percent compared to previous years.” Kebab master Metin Dura, on the other hand, stated that kebab tourism started in Adana with the development of technology and the increase in the use of internet and social media. For this reason, there are people who come to eat kebab not only from Adana but also from other provinces and even abroad. Tours are organized from provinces to Adana. This has increased our business," he said. Dura also mentioned that they make people want their lives by making a good visual of the kebab on social media.

UNESCO'lu "Gaziantep Mutfağı'ndan" damak çatlatan lezzetler

UNESCO’lu Gaziantep Yemekleri Gaziantep mutfağı, 2015 yılında gastronomi dalında, UNESCO ‘Yaratıcı Şehirler Ağı’na girerek dünyanın en önemli sekiz mutfağından biri oldu. UNESCO’nun tescillemesiyle birlikte dünyada genellikle ülke adlarıyla anılan mutfaklar arasına kendi şehir adıyla girerek, bugünkü nesillere kültür mirası olarak kaldı. Tarihi İpek Yolu güzergâhında bulunan Gaziantep mutfağının zenginliği, yakın çevresindeki iller ve ülkeler ile bir zamanlar içinde barındırdığı çeşitli din ve ırklara mensup grupların mutfaklarından ve damak zevklerinden bugünkü zenginliğine ulaşmış. Son verilere göre Gaziantep mutfağına ait 291 değişik yemek çeşidi, Türk Patent Enstitüsü tarafından tescillenmiş, sırada tescillenmeyi 500’e yakın daha çeşidi var. Gaziantep Kebapları Kuşbaşı Kebabı, Küşleme Kebabı, Altı Ezmeli Tike kebabı, Altı Ezmeli Kıyma Kebabı, Kıyma Kebabı, Sebzeli Kebap, Patlıcan Kebabı, Cağırtlak Kebabı, Simit Kebabı, Kazan Kebabı, Kemeli Kıyma Kebabı, Sarımsak Kebabı, Soğan Kebabı, Yeni Dünya Kebabı, Külbastı Alinazik Kuşbaşı Kebabı Küşleme Kebabı Patlıcan Kebabı Ali Nazik Gaziantep'in Et Yemekleri Lahmacun, Ekşili Taraklık Tavası, Soğan Yahnisi , Et Paçası, Beyran, Ekşili Ufak Köfte, Kabak Oturtması, Doğrama Beyran Gaziantep'in Yoğurtlu Yemekleri : Yoğurtlu Yuvarlama, Şiveydiz, Sarımsak Aşı, Yoğurtlu Patates, Yoğurtlu Bakla, Börek Çorbası Yuvalama Şiveydiz Gaziantep Pilavları: Firik Pilavı, İncikli Pilav, Mercimekli Pilav, Özbek Pilavı, İç Pilav, Maltıhalı Aş, Dövme Aşı, Simit Aşı, Yaprak Buğulaması, Meyhane Pilavı, Loğlazlı Pilav İç Pilav Gaziantep Sebze Yemekleri: Karnı yarık, İmam bayıldı, Borani, Pirpirim aşı, Kabak Musakka, Domates Tavası, Saçma Tavası, Öcce, Bakla Yemeği, Etli Bamya, Kabaklama, Ciğer Kavurması Etli Bamya Karnıyarık Pirpirim Gaziantep Dolmaları: Antep Usulü Zeytinyağlı Dolma, Bulgurlu Kabak Dolması, Firikli Acur Dolması, Haylan Kabağı Dolması, Yaprak Sarması, Karışık Yaz Dolması, Mumbar Zeytinyağlı Dolma Yaprak Sarması Mumbar Gaziantep Köfteleri: Çiğ Köfte, İçli Köfte, Maltıhalı Köfte, Yağlı Yumurtalı Köfte, Kısır Köftesi, Yağlı Köfte, Omaç Akıtmalı Ufak Köfte Çiğ Köfte İçli Köfte Gaziantep Çorbaları: Ezogelin çorbası, Süzme Mercimek çorbası, Lebeniye çorbası, Alaca çorba, Maş çorbası, Un çorbası, Öz çorbası, Şirinli çorba, Bulama çorbası, Katma çorbası Süzme mercimek çorbası Gaziantep Tatlıları; Baklava, Şöbiyet, Dolama Burma Kadayıf ,Fıstıklı Kadayıf, Katmer,Şam Tatlısı, Krokan, Nişe Helvası, Kurabiye, Aşure, Sütlaç, Zerde, Antep Fıstığı Tatlısı, Peynirli İrmik Helvası, Ev Yapımı Sade Maraş Dondurması Baklava Şöbiyet Katmer Aşure Sütlaç Zerde Dondurma

Tekirdağ's Pabuç Meatballs has been registered

Meatball is an important Turkish dish cooked with different recipes from all over our country. Tekirdağ's meatballs are also famous. Meat is also delicious, so meatballs are also delicious. Meatballs, which were called Çerkezmüsellim meatballs in the past, are also delicious because their shape is similar to children's shoes. Çerkezmüsellim meatballs, which have a unique taste by kneading ground beef with special spices, are among the delicacies that visitors of the city do not leave without eating. It is very popular with the sauce and fresh bread they serve on the side. Those who come to Tekirdağ from outside do not return without eating, those who know know. Within the scope of the geographical indication studies carried out under the coordination of the Trakya Development Agency, a registration application was made to the Turkish Patent and Trademark Office to obtain a geographical indication for Çerkezmüsellim Meatballs (Pabuç Meatballs) produced by Hayrabolu Municipality in Çerkezmüsellim Town. After Hayrabolu dessert, Karacakılavuz twill weave, Malkara old cheddar, Tekirdağ meatballs, Tekirdağ cheese halva, Tekirdağ onion, Yapıncak vine leaves and Velimeşe boza, "Çerkezmüsellim shoe meatball" was registered as the 9th product of the city with geographical indication. How to Prepare Çerkezmüsellim Pabuç Meatballs? Pass the pieces of meat and tallow through a machine fitted with a number two mirror and make it into minced meat (to be pulled once). Add the other ingredients to the minced meat, knead for 20 minutes. Rest in the refrigerator for 5-6 hours. When grilling, take the meatball dough out of the refrigerator, roll it in your palm to prepare meatballs. Grill the patties for two minutes, a total of four minutes, turning each side frequently. This way your patties will stay fluffy and juicy. The most important feature of the meatball is that it is made from the meat of young calves grown in the pastures of the region. The arm and rib meat of the beef that is under one year old is used. 50% of the meatballs are made with lean meat, the other 50% with the meat from the neck and ribs. In this way, the most perfect taste is obtained. One-fifth tallow is used to adjust the fat ratio. The blade of the meat grinder, called the mirror, is very important. Care should be taken that the knife is very sharp, otherwise the meat will be crushed and the juice will escape. Its unique spice mix is added to shoe meatballs more than other meatballs. The ground beef is kneaded by hand and rested for about 5 hours. The most important point in the taste of meatballs is in the minced meat. The meat is crushed with a knife and then turned into meatballs in the desired gram size and placed on the grill.

Amasya is also assertive in gastronomy tourism

The palace cuisine flavor of the princes city of Amasya, the quince galle, was registered with the geographical indication with the initiative of the Amasya Governorate. Quince galle, in which lamb meat, chickpeas and sugar are used in addition to quinces, became the 15th registered trademark of Amasya. Governor Masatlı: “Quince galle is a palace dish in our own culture” Reminding that 12 princes, 7 of whom ascended to the Ottoman throne as sultans, were governors of Amasya, Amasya Governor Mustafa Masatlı said, "In a place where the princes are, the palace cuisine has been enriched with the use of local products and wonderful flavors such as quince galle, which combine meat and fruit, have emerged. In other words, quince galle is a palace dish in our own culture.” Mentioning that there are 25 more geographical indication works, Mustafa Masatlı said, "We will increase the number of geographical indications to 40 by registering our other 25 geographical indications with the completion of this process, which we think will be successful." It is mentioned in Evliya Çelebi's 'Travelbook' Mustafa Örgüt, Director of Yeşilırmak Basin Development Union (YHKB), who received the registration certificate from Governor Masatlı, mentioned that Amasya's lime and quince are among the fruit varieties mentioned in Evliya Çelebi's 'Travelbook' and used in the palace cuisine. “You will see its taste when eaten” Chef Murat Devek, who prepared the delicious meal with the trainees participating in the course opened by the Amasya Governorship within the framework of the Social Development Support Program (SOGEP), said, “Quince galle is a special dish of the Ottoman palace cuisine. It is very interesting that lamb meat meets with chickpeas, quince and sugar. It may seem strange to people. But when it is eaten, you will see its taste.” Making the quince galle: The chickpeas and mutton are washed and boiled in a pressure cooker with 4 glasses of water. When it cools down, the mutton fibers are separated from the bone and fat parts in the direction, and the cubes are chopped, added together with the broth and chickpeas, sugar is added and boiled for 1 transport. It is served lukewarm when cooled.

#Gastronomy Tourism

Cağ Kebab ranked 9th in the World Tastes List

Social media ads increased the business of Adana kebab shops

UNESCO'lu "Gaziantep Mutfağı'ndan" damak çatlatan lezzetler

Tekirdağ's Pabuç Meatballs has been registered

Amasya is also assertive in gastronomy tourism