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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

Tunceli Pülümür Underground Source Salt is an underground source salt produced in the Pülümür district of Tunceli province. The product is defined as a odorless, transparent, and cubic-shaped salt extracted from natural spring water deposits and crystallized under sunlight using traditional methods. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 21 November 2025. Geographical Indication and Definition Registration Details Tunceli Pülümür U