Traditional Flavors Promoted at Ankara Culture Route Festival
At an event held in Ankara within the scope of the Türkiye Culture Route Festival, the capital's traditional dishes were presented to guests through a special selection.
During the Ankara leg of the Türkiye Culture Route Festival organized by the Ministry of Culture and Tourism, the city's rich culinary culture was promoted through the 'Ankara at One Table' event hosted by Chef Mehmet Yalçınkaya.
Ankara Stop of the Festival
Events will continue until September 27 in Ankara, which is the 19th stop of the Türkiye Culture Route Festival organized by the Ministry of Culture and Tourism and covering 26 cities this year. Various points of the capital are hosting culture and art stops.
Special Flavor Selection
At the event held at Alaz Restaurant within the scope of the festival's gastronomy program, traditional delicacies such as Kalecik karası hardaliye cocktail, dene soup, Ankara tava, and Çubuk sour cherry pudding were served.
Origins of Ankara Cuisine
Stating that Ankara is a city that stands out with its restaurants and products, Chef Mehmet Yalçınkaya expressed that Ankara can be considered the birthplace of modern gastronomy. Yalçınkaya drew attention to the original recipe of Ankara tava made with rice.
Wide Participation Program
Many well-known chefs, academics, and food culture writers attended the event to evaluate the capital's culinary heritage and had the opportunity to experience local delicacies.
Discovery of 60 Flavor Points
Ankara's local culinary culture is presented for visitors to discover through 60 flavor points determined within the scope of the festival, while products such as Ankara simit and Beypazarı kurusu are also included on the route.