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Siirt içli köftesi, Siirt province’s distinctive dish, made by combining a thin layer of fine bulgur with a raw meat filling composed of minced meat, and then cooking it by boiling. Locally known as “Siirt Kiteli”, this product possesses unique characteristics in terms of its ingredients, production method, and shape, and has been officially registered as a geographical indication. Geographical Indication and Registration Status Siirt İçli Köftesi / Siirt Kiteli has been registered as a certific

Kaymaklı Çöreği, Nevşehir Province’s central district’s Kaymaklı village-specific, geographically registered traditional bread variety. The product holds a significant place in the region’s culinary culture and carries both historical and cultural value. Kaymaklı Çöreği (Anadolu Ajansı) " image-alternate="" image-element-format="right"> Definition and Characteristics Kaymaklı Çöreği is made by spreading diluted yogurt over dough prepared from wheat flour, boiled potatoes, fresh yeast, salt an

Fatih Tutak (born 31 August 1985, Istanbul) is a Turkish chef and restaurant entrepreneur. He received his professional culinary education at the Mengen Culinary School in Bolu, after which he worked in kitchens across Türkiye, China, Japan, Singapore, Denmark, Hong Kong, and Thailand. He served as head chef and director of kitchen operations at The Dining Room of The House of Sathorn in Bangkok. After returning to Türkiye, he opened TURK Fatih Tutak restaurant in Istanbul in 2019. The restauran

Ordu Olive Oil Stuffed Cabbage / Ordu Olive Oil Beet Leaves Roll is a traditional dish specific to Ordu province, made by wrapping rice or bulgur-based filling in cabbage leaves. The cabbage, known in Latin as Brassica oleracea, is also locally referred to as “pancar” in the region. The filling is prepared with dried onion, parsley, garlic, tomato paste, red pepper flakes, black pepper, vegetable oil and salt. The leaves are blanched, wrapped around the filling, and cooked in a pot with hot wate