Turkish Cuisine Haberleri - Son Dakika Turkish Cuisine Haber Güncel Gelişmeler

Palate-bursting flavor: Sivas Döner

The passage describes the popularity of "yaprak döner" in Sivas, a city known for its rich gastronomic offerings. Yaprak döner, a type of Turkish cuisine, is particularly in demand, and the interest from the public is quite high. The passage highlights that this type of döner, made from animals raised in Sivas' pastures, receives significant attention throughout the year. The yaprak döner is a product of extensive effort, with animals raised in Sivas' environment providing the main ingredients. The döner, a result of a two-day process, is known to satisfy the palate of those who try it. The meat for Sivas döner is sourced from specific parts of the animal, including the topak (rump) and but (thigh) sections. Hasan Sönmez, explaining the process of making Sivas döner, mentions, "Sivas döner is made from the prime meat of young cattle and calves, raised in the air, water, and pastures of Sivas. The skilled hands of our chefs transform these animals into high-quality döner. Our sales are normal compared to winter months, but during the summer, there is a significant increase in demand, with variations in the weight of the döner due to the excessive demand. In the summer, we also have foreign visitors, which naturally increases the demand for döner." The passage mentions that the döner is cooked over low heat and provides insights from Tamer Acar, a döner master with 21 years of experience. According to Acar, being a döner master requires precision and finesse. The döner is specifically made from the rump and thigh sections of the animal, and sometimes even using lamb tail. Yaprak döner, as described, is without minced meat and is placed on a skewer. The skewer, weighing between 800-900 kilograms and sometimes reaching up to 1 ton, is brought to the location using a forklift. The döner is then cooked over low heat. Afterward, they perform the leaf cutting and knife cutting before presenting it to customers. Acar notes that those who try the döner are pleased with the taste, and they continue to choose their establishment.

11 Turkish dishes on the list of the world's top 100 dishes

A list of the world's best dishes was created on the website Tasteatlas. While the list of the best 100 dishes was determined by the votes of the users, Turkish Cuisine was included in the list with 11 dishes. Here are those Turkish dishes that managed to enter the list of the best dishes in the world... 92.Sarma 81. Adana Kebab 80. Çöp Şiş 75. Hünkar Beğendi 74. Tantuni 48. Döner 45. Alinazik 39. İskender Kebap 22. Mantı 14. Şiş Kebap 9. Cağ Kebabı

Turkish cuisine and Hatay flavors were introduced at OECD center

Under the auspices of President Recep Tayyip Erdoğan and his wife, Emine Erdoğan, within the scope of the "Turkish Cuisine Week" held in May every year, special dishes from Hatay were promoted at the OECD Center. The event hosted by Kerem Alkin, Permanent Representative of Turkey OECD, was attended by Turkey's Ambassador Paris Ali Onaner, International Energy Agency (IEA) President Fatih Birol, OECD Deputy Director General Yoshiki Takeuchi and permanent OECD representatives of many countries. Delicacies such as hummus, firik pilaf and muhammara were served to the guests. Speaking at the opening of the event, Kerem Alkin reminded that the promotion of Hatay cuisine was chosen within the scope of the Turkish Cuisine week, which was held for the second time this year. Alkin stated that in two major earthquakes in Turkey in February, 9 hours apart, 11 cities shook and more than 50 thousand people died. Kerem Alkin thanked OECD Secretary General Mathias Cormann for the support of OECD staff and secretariat during this process. Stating that the book "Asırlık Tariflerle Türk Mutfağı" was published under the auspices of Emine Erdoğan two years ago, Alkin pointed out that they will continue to promote the cuisine of different regions of Turkey. In his speech at the event, OECD Deputy Director-General Yoshiki Takeuchi said, "While talking about Turkish cuisine, it is impossible not to mention Turkey's contribution to global food security and access to basic food products by millions of people through the Black Sea Grain Corridor."

Sultan of Ramadan: Pita

Ramazan pide is a type of leavened and flat bread in Turkish cuisine, unique to the month of Ramadan. Pide has a traditional place in our country as a type of bread preferred at the iftar and sahur tables, especially during Ramadan. Ramadan pita is similar to matnakash in Armenia. There is no sesame and black cumin on the matnakash. Eggs can also be spread on Ramadan pita in Turkey. Pita is also often consumed as "nail pita" in everyday tables such as loaf of bread, and also in kebab rooms. In meat dishes such as Döner, Adana Kebab, Iskender Kebab, it is served by placing rectangular pieces under the meat. Antep Nail Pita, which is an important element of Antep culinary culture, is an oval-shaped flat bread with a width of about 20 cm, a length of 39 cm and a thickness of about 1 cm. Due to the nailing done while in the dough state, there are nail spaces of approximately 1.35 x 1.40 cm and generally homogeneously distributed on the surface. Antep Nail Pide / Gaziantep Nail Pide / Antep Pita has been registered by the Turkish Patent and Trademark Office and has a geographical indication. Şanlıurfa Nail Bread was also registered by the Turkish Patent and Trademark Office on March 20, 2018 and received a geographical indication. Malatya Pide / Malatya Open Bread, which is also very delicious, was registered by the Turkish Patent and Trademark Office on 28.09.2022 and received a geographical indication. Pita is also consumed a lot in Adana and Mersin, which have a say in gastronomy. Pides, which are pioneers in terms of taste, are the most important element of kebab shops. Pita, which is loved almost everywhere in Turkey, is produced daily in bakeries during Ramadan, and before iftar, people form long queues in front of the bakery.

Turkish cuisine is included in the Gault&Millau guide

Published in Paris in 1969 by two journalists and food critic Henri Gault and Christian Millau, Gault & Millau stepped into Turkey in cooperation with Sözen Organization. Incorporating Turkey as the 17th country, Gault & Millau is considered one of the two most well-known and appreciated guides in the field of gastronomy. The Gault&Millau Guide will start fieldwork in Turkey in 2023 and will be published in 2024! IT'S NOT JUST FOOD BUT THE ATMOSPHERE IS IMPORTANT Believing in the authenticity of each chef's restaurant, Gault & Millau continues to work with independent wine and gastronomy experts to rate restaurants and chefs. Restaurants and chefs evaluated for the guide are given a score between 1 and 20 based on the quality and taste of the food, together with their separate evaluations about service, price and atmosphere of the restaurant by Gault & Millau. High-rated restaurants earn between 1 and 4 hats from Gault&Millau's signature hats, depending on the degree of their scores. Expressing that they are very excited about Gault&Millau, which has taken its place in the Turkish market with the cooperation of Sözen Organization, Gökmen Sözen said that the initiative of these two important brands, a bridge between the global gastronomy industry and Turkey, and the high potential of Turkish cuisine has also attracted intense interest from international gastronomy experts. After Michelin Guide, Turkey guide will not be published in Gault & Millau. Patrick Hayoun, CEO of Gault & Millau, said, "Our aim is to impose something, not to create rules," said their aim is to encourage new thinking. Sözen said, "We are bringing Turkey to the center of world gastronomy with international events such as Gastromasa through the Sözen Organization*. LOCAL INSPECTORS ARE IN ACTION Patrick Hayoun, CEO of Gault & Millau, said: "Gault & Millau continues to encourage young talent, creativity, curiosity above all else, and remains impartial, independent and objective. We bring out tomorrow's talent. Our restaurant selection is a complete culinary experience with atmosphere. Our aim is not to impose a Gault Millau thing, to create rules, but to encourage a new way of thinking and highlight those who truly deserve it. Our 'milisime' guide, which will be published in 2024, will be published in Turkish and English, and 300 selected from 500 restaurants that our local inspectors will visit will be included in this guide. First of all, we will evaluate the Marmara, Aegean, Mediterranean and Southeast regions." Pointing out that Turkey will be the 17th country in the guide, Hayoun emphasized that Turkish inspectors who are trained in Turkey and who have a good command of the food culture will evaluate. ISTANBUL IS NOW A GASTROCITY Speaking at the meeting, T.C. Özgül Özkan Yavuz, Deputy Minister of Culture and Tourism, said, "We are extremely pleased to share the information that Turkish cuisine will be included in the Gault & Millau guide, which has a respected and important place in the world food and beverage industry. Our rich food culture, with the increase in the number and quality of chef restaurants, is now competing with the leading countries in the field of gastronomy. We have come to a level that will compete. We can now easily use the title of a Gastro City for Istanbul," he said. Source: Yeni Şafak

#Turkish Cuisine

Palate-bursting flavor: Sivas Döner

11 Turkish dishes on the list of the world's top 100 dishes

Turkish cuisine and Hatay flavors were introduced at OECD center

Sultan of Ramadan: Pita

Turkish cuisine is included in the Gault&Millau guide