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Yağlı Kara is a dish with deep roots in the culinary traditions of Black and Turkish, holding a special place in Anatolia’s rich food culture. Named for the abundant fatty meats used in its preparation and the dark colorful cooking technique, this dish is commonly consumed especially in East and Southeastern Anatolia. Found both on everyday tables and at special gatherings, Yağlı Kara is prepared by combining lamb or beef with various spices, typically cooked in a stone oven or tandır.Yağlı Kara

Pain Perdu is a traditional dish prepared by soaking stale bread in a mixture of milk and eggs, then cooking it. The term, which means “lost bread” in French, describes a culinary practice that repurposes bread that has lost its freshness rather than discarding it. In this sense, Pain Perdu is regarded as a historical culinary practice based on the principle of food reuse【1】.Historical OriginsTechniques involving soaking stale bread in liquid mixtures and then cooking them can be traced back to

Plate Presentations refer to the arrangement of food and beverages on a plate according to specific aesthetic and compositional principles prior to service. This concept focuses not only on the consumption of the meal but also on its visual perception. In the fields of gastronomy and culinary arts, plate presentation is regarded as a practical process encompassing elements such as portioning, plate selection, color balance, and the positioning of components.Purpose and Scope of Plate Presentatio

Ravioli is a type of pasta belonging to the category of stuffed pasta (pasta ripiena) in Italian cuisine, prepared by placing a filling between two layers of pasta dough. It is typically square or rectangular in shape, with the edges of the dough layers sealed to enclose the filling. Ravioli is classified as a distinct group within the taxonomy of Italian stuffed pastas due to its shape and filling structure, distinguishing it from three-dimensional, ring-shaped varieties such as tortellini.Hist

Ihsangazi Ekşili Pilavı is a traditional rice dish unique to the Kastamonu province in Türkiye’s Western Black Sea Region, reflecting the historical culinary heritage of the area and closely associated particularly with the district of Ihsangazi.This dish is prepared by combining rice, green lentils, and naturally fermented ingredients locally known as “ekşi.” It holds an important place within Kastamonu’s intangible cultural heritage, being consumed not only in daily meals but also at communal

Tarsus hummus is a traditional dish associated with the Tarsus district of Mersin Province, consumed hot and characterized by local features in its production technique and presentation. The product is based on the process of crushing cooked chickpeas with a mallet in a hammered copper bowl, then achieving a specific consistency by mixing with tahini and other ingredients. Tarsus hummus has been registered as a geographical indication under Law No. 6769 on Industrial Property, with its geographi

Tokat Grape Tarhana is a regional variety of tarhana produced using traditional methods in Tokat Province and its surroundings, with grape as its primary ingredient and consumed as a winter food. This product is prepared by processing components such as wheat flour, grape, and yogurt through specific stages, and its production process is shaped by the region’s climatic conditions and local practices. Tokat Grape Tarhana holds an important place among the key elements of the regional culinary cul

Siirt içli köftesi is a traditional dish made by combining an outer layer of fine bulgur with a raw, meat-filled stuffing, then cooking it by boiling. Known locally as “Siirt Kiteli,” this product possesses regional characteristics in terms of its ingredients, production method, and shape, and has been officially registered as a geographical indication.Geographical Indication and Registration StatusSiirt İçli Köftesi / Siirt Kiteli has been registered as a certification mark under Law No. 6769 o

Büryan kebab is a type of meat kebab with deep roots in Turkish cuisine, prepared with regional variations across different areas of Anatolia. Known in Arabic as “perive,” this flavor is referred to in Türkiye as “püryan,” “piryan,” or “biran,” with variations in pronunciation depending on the region. In Kastamonu it is known as “kuyu kebab,” while in the Siirt and Bitlis regions it is called “büryan.” Although names and minor details vary by region, all versions are based on the same cooking te

Italian cuisine is regarded as one of the oldest culinary traditions in Europe. Its origins extend back to ancient Greek and Etruscan civilizations. The agricultural knowledge and dietary habits of these early cultures left a distinct imprint on the cuisine. Over time, with the rise of the Roman Empire, many elements such as food preservation methods, cooking techniques, and table customs also developed.Italy, due to its geographic position, has been exposed to the influence of numerous civiliza