Traditional Turkish Foods Haberleri - Son Dakika Traditional Turkish Foods Haber Güncel Gelişmeler

The tradition of Ramadan buns is kept alive in Tekirdağ

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.

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.

Cağ Kebabı, Dünya Lezzetleri Listesinde 9.oldu

Dünya yemek sektörünün ansiklopedisi olan tasteatlas tarafından 2022 Dünya’nın en iyi 100 lezzeti açıklandı., tarafından her yıl açıklanan Dünya çapında ki lezzetler sıralamasında bu yıl listenin 9. Sırasında Coğrafi İşaret Tescili bulunan Cağ Kebabı yer aldı. Ülkelerin yöresel lezzetlerinin ele alındığı ve kullanıcılarının oylarına sunulan lezzetler içerisinde Cağ Kebabının yer almasını değerlendiren Erzurum Ticaret Borsası Başkanı Hakan Oral, “Şehrimizin tüm yöresel lezzetlerini Coğrafi İşaret Tescili ile kayıt altına alıyoruz. Bu lezzetler şehrimizin Gastronomi Kenti olma yolunda çok önem arz etmektedir. Yıllardır üzerinde durduğumuz çalışmalarımız nihayet meyve vermeye başladı. Dünya tarafından takip edilen tasteatlas araştırma şirketinin bu açıklamayı yapmış olması, çabalarımızın dünya tarafından kabul gördüğünün en önemli işaretidir, dedi. Oltu Cağ Kebabının sadece Türkiye de değil tüm dünyada kabul görmesi işletmelerimiz için büyük önem taşımakta, şehrimize gelen turistlerin belkide en önemli ziyaret sebeplerinden biriside tescilli yöresel ürünlerimiz olacak. Kış turizminin göz bebeği Erzurum, gastronominin de göz bebeği olacaktır” dedi. Açıklanan verilerde Dünya mutfaklarından Japonya, Kare adlı yemekle birinci olurken, Türkiye den Erzurum Oltu Cağ Kebabı 9. Sırada, Şiş Kebap 14. Sırada, Mantı 22. Sırada, İskender Kebap 39. Sırada, Alinazik Kebabı 45. Sırada ve Döner 48. Sırada yer aldı. Erzurum Oltu Cağ Kebap, Dünya Lezzetleri sıralamasında Dünyanın en iyi 10 markası arasına girerken, Türkiye’nin en iyi lezzeti olarak ipi göğüsledi. ETB Başkanı Hakan Oral yaptığı açıklamada, Türkiye’nin Coğrafi İşaret Tescillemesinde ilk 5 te olduklarına dikkat çekerek, şu ana kadar toplamda 40 ürünün Coğrafi İşaret Tescilini alarak rekor bir sayıya ulaştıklarına vurgu yaptı. Oral, “Bu başarı kişisel değildir, bu başarı Erzurum’un, üreticinin, üyelerimizindir. Onların bizlere duyduğu güvenle yolunuza devam edecek, şehrimizin Gastronomi şehri olması adına çalışmalarımızı sürdüreceğiz” dedi. Erzurum’un 2025 EIT Turizm Başkenti olması ile bu başarı daha büyük bir anlam kazandı. Erzurum Ticaret Borsası Başkanı Hakan Oral açıklamada, “Özbekistan'ın ev sahipliğinde gerçekleştirilen Ekonomik İşbirliği Teşkilatı (EİT) 4. Turizm Bakanları Toplantısı sonrası Kültür ve Turizm Bakanımız Mehmet Nuri Ersoy; "Erzurum 2025 EİT Turizm Başkenti olarak seçildi” açıklamasıyla bugün gelen bu başarı bir birini tamamlayan bir sürecin başlangıcı oldu. Ben inanıyorum ki; Tescilli Yöresel lezzetlerimiz 2025’e kadar dünya markası niteliği taşıyacak ve 2025 Turizm Başkenti ünvanımız taçlanmış olacak. Bu başarıda emeği geçen herkese sonsuz şükranlarımı sunuyorum” dedi. TasteAtlas tarafından yapılan açıklamada, Oltu Cağ kebabının tarifi de Web sitesinde yer aldı., ,

Türkiye'nin UNESCO'lu yemekleri yarıştı

Afyon Kocatepe Üniversitesi (AKÜ) Turizm Fakültesi Gastronomi ve Mutfak Sanatları Bölümü Uygulama Mutfağında bölüm öğrencilerinden oluşan takımlarının hazırladığı ve Türkiye’nin 7 coğrafi bölgesi ile UNESCO Geliştirici Şehirler Ağı’na Gastronomi alanında dahil olmuş 3 şehrin (Afyonkarahisar, Hatay, Gaziantep) yemeklerinden oluşan menüler yarıştı. Turizm Fakültesi uygulama mutfağında gerçekleştirilen yarışmada, AKÜ Turizm Fakültesi Dekanı Prof. Dr. İsa Sağbaş, Gastronomi Bölüm Başkanı Prof. Dr. Mustafa Sandıkçı, Afyonkarahisar Profesyonel Aşçılar Derneği Başkanı Hamza Kalkan, Şef Nevzat Kalkan ve Şef İbrahim Malkoç’tan oluşan jüri Gastronomi bölümü öğrencilerinden oluşan toplam 10 ekibin başlangıç, ara sıcak, ana yemek ve tatlıdan oluşan dörder adet ürünlerini puanladı. Öğrencilerin Türk mutfağı ve yöresel mutfak hakkında bilinirliğini artırmak ve onları araştırmaya sevk etmeyi amaçlayan yarışmada, Gaziantep yemeklerini hazırlayan takım birinci, İç Anadolu Bölgesi yemeklerini hazırlayan takım ikinci ve Karadeniz yemeklerini hazırlayan takım ise üçüncü oldu. Gastronomi Bölüm Başkanı Prof. Dr. Mustafa Sandıkçı, Türkiye’nin dünyanın en zengin mutfaklarından birine ev sahipliği yaptığını belirterek, “Jüri olarak 10 takımın sunduklarını seçerken gerçekten çok zorlandık. Hatta puanlamada da takımlar birbirine çok yakın sonuçlar elde etti” dedi.

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.

Amasya gastronomi turizminde de iddialı

Şehzadeler şehri Amasya’nın saray mutfağı lezzeti ‘ayva gallesi’ Amasya Valiliği’nin girişimiyle coğrafi işaretle tescillendi. Yapılışında ayvaların yanı sıra kuzu eti, nohut ve şeker de kullanılan ayva gallesi Amasya’nın 15. tescilli markası oldu. Vali Masatlı: “Ayva gallesi bizim öz kültürümüzde yer alan bir saray yemeği” 7’si Osmanlı tahtına padişah olarak çıkmış 12 şehzadenin Amasya’da valilik yaptığını hatırlatan Amasya Valisi Mustafa Masatlı, “Şehzadelerin olduğu bir yerde de saray mutfağı yöresel ürünlerin de kullanılmasıyla daha da zenginleşmiş ve ayva gallesi gibi et ile meyveyi buluşturan şahane lezzetler ortaya çıkmıştır. Yani ayva gallesi bizim öz kültürümüzde yer alan bir saray yemeğidir” dedi. 25 tane daha coğrafi işaret çalışmalarının bulunduğuna değinen Mustafa Masatlı, “Başarılı olacağımızı düşündüğümüz bu sürecin nihayete ermesiyle birlikte diğer 25 adet coğrafi işaretimizi de tescil ettirerek coğrafi işaret sayımızı 40’a çıkaracağız” diye konuştu. Evliya Çelebi’nin ‘Seyahatnamesi’nde geçiyor Vali Masatlı’nın elinden tescil belgesini alan Yeşilırmak Havzası Kalkınma Birliği (YHKB) Müdürü Mustafa Örgüt, Evliya Çelebi’nin ‘Seyahatnamesi’nde bahsi geçip saray mutfağında kullanıldığı aktarılan meyve çeşitleri arasında Amasya’nın misket elması ve ayvasının da yer aldığına değindi. “Yenildiğinde lezzetini göreceksiniz” Amasya Valiliği’nin Sosyal Gelişmeyi Destekleme Programı (SOGEP) çerçevesinde açtığı kursa katılan kursiyerlerle birlikte lezzetli yemeği hazırlayan şef Murat Devek ise, “Ayva gallesi Osmanlı saray mutfağına ait özel bir yemektir. Kuzu etinin, nohut, ayva ve şeker ile buluşması çok enteresandır. İnsanlara garip gelebilir. Ama yenildiğinde lezzetini göreceksiniz” şeklinde konuştu. Ayva gallesinin yapılışı: Nohutlar ve koyun eti yıkanarak düdüklü tencerede 4 su bardağı su ile haşlanarak pişirilir. Soğuyunca koyun eti lifleri istikametin de kemik ve yağ kısımlarından ayrılarak kuşbaşı doğranıp et suyu ve nohutlar ile birlikte üzerine ilave edilir şeker katılarak 1 taşım kaynatılır. Soğuyunca ılık olarak servis yapılır.

23 delicious reasons to try Turkish food

Turkey may be famous for its kebabs, but the popular dish is just the tip of the iceberg when it comes to Turkish cuisine. Covering over 300,000 square miles, the European destination's rich and diverse food is largely thanks to its landscape. Plateaus and plains of fertile soil formed by now extinct volcanoes, snow-covered mountains and fast-flowing rivers lend themselves to a rich and varied table. This includes olive oil based dishes from the Mediterranean Coast, hearty pastries from central Anatolia, subtle spicy flavors from the east and southeast, and that's just for starters. Traditional Turkish foods rely less on seasonings and more on tasty fresh ingredients rolled, kneaded, shaped and cooked to perfection with care, dedication and passion. In fact, the Turks love their food so much they even write songs about it -- "Domates, biber, patlican" by Anatolian rock star Baris Manco translates to "Tomatoes, pepper, eggplant." Here are 23 of the top Turkish foods beyond the basic kebab: Piyaz Antalya's piyaz salad is one of the Turkish city's most famous dishes -- and its secret ingredient is its beans. They're not just any old butter bean, but a small version known as candir, named after the inland province where they're grown. Delicate and flavorful, candir are mixed, together with tahini thinned with a little water, lemon juice, vinegar, salt, garlic, flat-leaf parsley and olive oil. In the very traditional version, a soft boiled egg is roughly chopped up and mixed through just before serving. Ezogelin corba According to legend, this dish was dreamed up by an unhappily married woman named Ezo who was trying to win over her mother-in-law via her stomach. She concocted a zesty soup consisting of red lentils, domato salca (tomato paste -- sweet or hot), grated fresh tomatoes and onions, served with dried mint and pul biber (chili flakes) sprinkled on top. There's no proof it actually worked, but just in case, ezogelin (which literally translates to bride Ezo), originating from a small village near Gaziantep, is still the food of choice for brides-to-be. Saksuka Turkish cuisine incorporates a huge range of vegetable dishes known as zeytinyagli yemegi -- foods cooked in olive oil. The majority are vegetable-based and include green beans, artichokes and of course, eggplants. One of the tastiest eggplant offerings is sasuka. Here silky purple skinned cubes of green flesh are cooked with zucchinis, garlic, tomatoes and chilli -- how much of the latter depending on where in Turkey it's made. Kisir Kisir is a salad made from fine bulgur wheat, tomatoes, garlic, parsley and mint. There are numerous versions from all over Turkey, but the Antakya one includes nar eksisi (sour pomegranate molasses) and pul biber (hot red chili flakes). They like it hot down south. Mercimek kofte Known to Diyarbakir locals as belluh, mercimek kofte is a vegetarian delight. Made from red lentils, fine bulgur, salt, finely chopped onion, scallions, tomato and aci biber salca (hot red pepper paste) and crushed cilantro, they come in handy bite-sized servings. Just pop one of these nuggets of flavor onto a lettuce leaf, add a squeeze of lemon juice, roll it up and munch away. Yaprak dolma In the Isparta version of yaprak dolma, rice is cooked with tomatoes, a bunch of parsley, onion, garlic, tomato paste, olive oil, black pepper, salt and water. A spoonful of this mixture is placed on a vine leaf, folded in and carefully rolled by hand into neat little cylinders. While leaves are sold at most street markets, the best ones come from a neighbor's tree, usually picked at midnight. Yaprak dolma are part of Turkish Aegean cuisine and sometimes include a pinch of cinnamon in the mix, a nod to the Rum people, Greeks born in Turkey. Inegol kofte Meatballs are so much more than just balls of meat in Turkish cuisine. Each style brings its own unique serve of history. One of the best known is Inegol kofte, invented by one Mustafa Efendi. Originally from Bulgaria, he migrated to Inegol in northwest Turkey in the 19th century. Unlike other Turkish kofte his mix uses only ground beef or lamb and breadcrumbs, seasoned with onions. Iskender kebab Located in northwest Turkey, Bursa is famous for three things -- silk, the ski fields of Uludag and a type of kebab called Iskender. Apparently a gentleman of the same name first cooked this dish for workers in the city's Kayhan Bazaar back in 1867. Thin slices of doner meat are reverently laid over pieces of plump pide bread, smothered in freshly made tomato sauce, baptized with a dash of sizzling melted butter and served with a portion of tangy yoghurt, grilled tomato and green peppers. Cag kebab The people of Erzurum take their meat very seriously. So much so, they're prepared to wait more than 12 hours for a sliver of hot and tasty lamb cag kebab. First the meat is smeared with a mix of onions, salt and black pepper and left to marinate for half a day. Then it's fed onto a long skewer and cooked horizontally over a wood fire. Divine on its own, cag kebab is also served wrapped in flat lavas bread with slices of tomato, white onion and long thin green peppers called sivri. Hamsili pilav Hamsi, aka European anchovy, is a staple in Turkish Black Sea kitchen. In the city of Rize, the slender fishes are prepared with rice to make Hamsili Pilav. This dish is cooked in a stock made from fried onions, butter, peanuts, Turkish allspice and raisins, which is mixed with fresh parsley and dill. Then filleted anchovies are arranged over the rice and the whole lot is cooked in the oven. Perde pilav The town of Siirt is home to perde pilav, or curtain rice, a rice-based dish wrapped in a lush buttery dough, baked in an oven and served up hot. Usually served at weddings, perde pilav is cooked with chicken, currants, almonds, pine nuts and butter, and seasoned with salt, oregano and pepper. The shape of the dish is thought to represent the creation of a new home -- the rice symbolizes fertility and the currants are for future children. Manti The most popular type of manti, small squares of dough with various fillings, are those made in Kayseri. This central Anatolian version contains a spoonful of mince sealed into a small parcel, but they use cheese elsewhere. The manti are dropped into boiling water and topped with yoghurt and pul biber (chili flakes). Legend has it, a good Turkish housewife can make them so small that 40 fit onto one spoon. Testi kebab This specialty of the Nevsehir region features pottery made in Avanos, using red clay from the famous Kizilirmak River. First the clay jug is filled with beef, tomatoes, bell pepper, garlic and a knob of butter. Its opening is then sealed with a peeled slice of potato and covered in alfoil, before the jug is placed in a wood-burning oven. Once the contents are ready, the cook must hold the alfoil covered top in one hand and a small hammer in the other to break open the meal. The trick is to aim for the thin line circling the body of the vessel three quarters of the way up. Gozleme Alternatively known as sac boregi, pastry cooked on a sac, a hot convex metal plate, gozleme are flat savory pockets usually filled with salty white cheese, spinach or minced beef. Although often considered village food, it takes expert handling to roll out the paper-thin dough without tearing it. The word goz means "eye", and the name gozleme is believed to come from the dark spots that form as the pastry cooks and absorbs the oil on the sac, forming "eyes." Pide Pide are a firm favorite among Turks, with some of the tastiest originating in the Black Sea region. Here dough balls are stretched out into an elongated base and loaded with a choice of fillings. The most popular is sucuklu yumurta, spicy Turkish sausage and egg mixed with kasar (yellow sheep cheese) but ispanakli kasar, spinach with cheese, is equally good. It's the crust that makes pide a winner. Cooked in a wood-fired oven, the high temperature produces a crisp crunchy base ideal for all types of ingredients. Su boregi Borek, a savory pastry made from layering sheets of a fine filo-like dough called yufka, is a staple of the high plateaus of central Anatolia. It was brought to Turkey by nomadic herders hundreds of years ago, and different varieties can be found all over the country and throughout Central and Eastern Europe. Su boregi, meaning "water borek" is the most commonly available, relying on white cheese, butter, olive oil and salt for flavor. Simit If a country can be said to run on its stomach, simit is the fuel that keeps Turkey going. They're sold everywhere, by street vendors carrying baskets or pushing carts, in bakeries and cafes, at tram, train and metro stations and even on ferries. It's believed simit were created in the palace kitchens of Suleyman the Magnificent in the 1500s, but no official records exist. In October 2019, the word simit was officially recognized by the Oxford English Dictionary and the rest, as they say, is history. Lahmacun According to Ottoman explorer Evliya Celebi, who roamed far and wide in the 17th century, lahmacun takes its name from the Arabic word lahm-i acinli. It's a type of pastry made from lahm, meat in Arabic and ajin, paste. The paste consists of low fat mince mixed with tomato paste, garlic and spices smeared on a thin round of pita dough and can be made spicier on request. Served with fresh parsley and a squeeze of lemon juice, Turks have been eating this dish for more than 300 years. Cig kofte Cig kofte originates from Sanliurfa, taking its name from the original recipe using raw (cig) ground beef, combined with bulgur, tomato paste, onions garlic, pepper and Turkish spices. The mix was kneaded until it was declared ready, determined by throwing a piece up to the ceiling. When it stuck there it was done. These days the meat has been wholly replaced by bulgur and sometimes ground walnuts, making for a healthier, but equally tasty choice. Baklava The people of Gaziantep, also known as Antep, in Turkey's Southeastern Anatolia Region, know the best baklava is made in a darkened room with a controlled temperature perfect for stacking the 40 sheets of tissue-like pastry that go into this Turkish culinary icon. First each sheet is brushed with butter, and ground pistachios are sprinkled over every few layers. Then a honeyed syrup is poured over the contents, and the pastry is baked until golden. Different versions have enticing names such as twisted turban, nightingale's nest, saray or palace baklava, and are all equally irresistible. Baklava can be enjoyed plain or with a dollop of kaymak, Turkey's answer to clotted cream. Dondurma Where can you find ice cream you can eat with a knife and fork? In Kahramanmaras, home of traditional Turkish dondurma, of course. Traditional dondurma (which means freezing in Turkish) is made from milk and two special ingredients, sahlep and mastic. Sahlep is a type of flour produced from orchids that provides a smooth velvety finish to the ice cream, while the mastic, a natural gum, adds a unique chewiness. Lokum Lokum, known in English as Turkish Delight, dates back centuries. However, it wasn't until the mid-19th century that it became a hit with the Ottoman sultans. That's when corn starch was invented and Istanbul confectioner Haci Bekir added it to the list of ingredients. This simple combination of water, starch and sugar, boiled together to produce delicate cubes flavored with rose water, pistachio and other flavors continues to delight. Ekmek kadayifi This Afyonkarahisar dessert is made from a special type of dehydrated bread with a consistency similar to crumpets. The bread is placed on a large tray and steeped in water to make it expand. Then it's covered in a syrup made of sugar, water and lemon and simmered on the stove. The syrup is constantly spooned back over the bread to infuse it with a sweet sticky texture. When read, it's turned upside down onto a serving dish and eaten with kaymak, thick Turkish cream. Source: Lisa Morrow, CNN

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