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Rize Baston Bread

Rize Baston Bread is a traditional bread from Rize, crafted with artisanal skill to adapt to the region’s humid climate. Known for its thin, elongated, rectangular shape, it is baked in groups of three or four connected loaves. The bread is shaped by hand and baked using special paddles called “pasa,” which contribute to its unique texture, soft inside and slightly crisp outside. Its recipe and preparation have been perfected over generations, ensuring consistent quality despite the challenging weather conditions. Rize Baston Bread is a symbol of the region’s culinary heritage and a must-try for visitors.

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Gaziantep Lahmacun

Gaziantep Lahmacun is a traditional dish from Gaziantep, made with thin dough topped with lamb meat minced using the zırh method, garlic, parsley, peppers, and spices, but no onions. Unlike other variations, it contains 55-60% meat, exceeding standard ratios, which enhances its rich flavor. It is baked in stone ovens for a perfectly crisp texture and traditionally served with roasted and peeled eggplant on top, adding a smoky depth. A staple in daily meals, celebrations, and gatherings, Gaziantep Lahmacun reflects the region's culinary heritage and meticulous craftsmanship, offering a unique taste of Turkish cuisine.

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Rize Bagel

Rize Bagel is a unique type of bagel from the Rize region, made with flour, yeast, salt, water, and aromatic black grape molasses. Unlike other bagels, it is made without sesame seeds and gains its distinctive flavor and golden-brown crust from being dipped in locally made grape molasses before baking. The dough is briefly boiled before baking, giving it a dense and chewy texture, and is rested on wooden boards made from chestnut or pine, a traditional method unique to Rize. With a history dating back to the pre-1930s, Rize Bagel reflects the region’s rich culinary heritage and is a cherished specialty for its subtle sweetness and traditional preparation.

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Uluborlu Banağı

Uluborlu Banağı is a traditional dish from the Uluborlu region, made with lamb meat, natural spring water, onions, dry pide bread, black pepper, and salt. Its name comes from the practice of dipping bread into its rich and flavorful broth. The lamb used is sourced from animals grazing on the thyme-covered hills of Kapı Dağı, adding a unique aroma to the dish. Prepared over a wood fire and served in a special banak dish, the dry pide bread is soaked in hot broth and topped with tender lamb. Celebrated at ceremonies, weddings, and festivals since the 1960s, Uluborlu Banağı reflects the region’s culinary heritage and natural richness.

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Antep Baklava

Antep Baklava is a traditional Turkish dessert originating from Gaziantep, renowned for its rich flavor and meticulous preparation. Made with ultra-thin layers of dough, clarified butter, and geographically indicated Antep pistachios, it is a symbol of the region’s culinary heritage. The pistachios, harvested early for their vibrant green color and intense aroma, are layered with the dough, sometimes accompanied by a creamy filling called kaymak. Baked in stone ovens and finished with a sweet syrup, Antep Baklava comes in fresh and dry varieties, the latter made without kaymak for a longer shelf life. This iconic dessert embodies the craftsmanship and flavors of Gaziantep, making it a must-try for visitors.

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Adapazarı Dartılı Keşkek

Adapazarı Dartılı Keşkek is a traditional dish from Adapazarı, Sakarya, prepared for special occasions such as weddings, festivals, and holidays. This regional delicacy is made with chicken meat and features a unique element called “dartı,” a mixture of browned butter infused with red pepper and black pepper, which adds a distinctive flavor. The dish is prepared with ingredients like wheat, milk, chicken, onion, and spices, creating a rich and hearty flavor profile. Dartı is made by skimming the creamy layer from boiled milk, cooking it with spices until it thickens, and then letting it cool to form a layered texture. Adapazarı Dartılı Keşkek is a symbol of local culinary heritage and a cherished part of regional celebrations.

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Velimese Boza

Velimeşe Boza is a traditional fermented beverage originating from the Velimeşe region in Çorlu, Turkey. It gained popularity in the 1960s and is closely associated with the Edirne-Istanbul train route, where it was commonly sold. Made primarily from millet and corn, with occasional use of wheat flour, Velimeşe Boza is prepared by cooking the grains with water, adding sugar, and allowing natural fermentation. The result is a thick, creamy drink with a sweet and tangy taste, light yellow color, and distinct acidic aroma. Its fermentation process relies on natural lactic acid bacteria and yeasts, some of which have probiotic properties. Velimeşe Boza is free from additives and artificial flavors, making it a unique, healthful product that reflects the rich culinary tradition of its region.

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Tavas Baklava

Tavas Baklava is a traditional dessert from the Tavas region, known for its distinctive preparation method and ingredients. Made with a special flour blend of yellow hard wheat, whole wheat, and barley flour, this dessert is baked in a clay oven, giving it a unique texture and flavor. Tavas Baklava is typically served during special occasions such as weddings, engagements, and holidays, and is traditionally eaten by hand. Its preparation, baking, and cutting require skill, making it a true culinary heritage of the region.

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Rize Baston Bread

Gaziantep Lahmacun

Rize Bagel

Uluborlu Banağı

Antep Baklava

Adapazarı Dartılı Keşkek

Velimese Boza

Tavas Baklava

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