Lecturer İbrahim DEMİR ÇAKMAK has held a feast of flavor with the students of the Cookery Program in the Local Cuisine class. The taste of the dishes made with geographically indicated products remained on the palate of those who ate it. Dishes that are more tasteful than each other are as follows: Tekirdag Malkara Green Lentils, Kastamonu Einkorn Bulgur, Hatay Firik Bulgur, Usak Tarhana, İzmir Bergama Cow Tulum Cheese, Hatay Thymes Salad, Mengen Cheese, Walnut Jam, Konya Bozkır Tahini, Erzurum İspi Mulberry Molasses, Konya Okra Flower, Ankara Beypazarı Noodles, Sivas Madımak, Diyarbakir Karacadag rice, Çayeli beans, Salihli meatballs, Tray pastry recipe, Artichokes with Olive Oil, Rice Pudding, Semolina Halva, Albanian Liver, Roasted Veal and Stuffed Peppers.
We would like to thank Lecturer İbrahim DEMİR ÇAKMAK and his students bringing the food culture that extends to many regions of Turkey to the kitchen.
