World Champion Hakkı Akdeniz Makes Regional Herb Pizza in His Hometown

World pizza champion Hakkı Akdeniz visited his hometown of Diyarbakır, introduced an original pizza variety prepared with the region's natural herbs, and taught local women the intricacies of pizza making.

Special Workshop Held in His Hometown

World pizza champion Hakkı Akdeniz, who lives in the US and is originally from the Silvan district of Diyarbakır, returned to his hometown and introduced an original pizza variety prepared with the region's natural herbs. Akdeniz taught the intricacies of pizza making to women at a workshop organized in cooperation with the Diyarbakır Chamber of Commerce and Industry and the Keyma Women's Cooperative.

A Flavor Born from Childhood Memories

Prepared with regional ingredients such as purslane, roasted meat (kavurma), wild garlic, and asphodel (çiriş), this special flavor was named the Kurdish pizza at the workshop. Stating that he was extremely happy to share his experiences with the women of Diyarbakır, Hakkı Akdeniz expressed that the story of this pizza is rooted in his childhood memories.

Natural and Local Ingredients Used

All the ingredients used in the pizza were organically gathered from the gardens of local farmers and nature. Ingredients such as Tigris pepper, Silvan purslane, spinach, chickpeas, onions, Diyarbakır cheese, and roasted meat formed the essence of this recipe.

Commercial Goals of the Women's Cooperative

The women participating in the workshop stated that children do not want to eat vegetables, but they combined the herbs they gathered from their own fields in this pizza. The Keyma Women's Cooperative plans to commercialize this special pizza blended with local flavors and offer it for sale in restaurants under their own brand.