DINE&WINE
A s one of the earliest cen- tres of permanent hu- man settlement, Ana- tolia’s deep-rooted tradition of breadmaking goes back thousands of years, which is why each archaeological discovery made across Turkey adds a new chapter to its ancient story. Remnants of loaves and breadmaking tools that date back many centuries have been found throughout Turkey and represent tangible evidence of a culinary culture that’s been nur- tured and perfected over millennia. Archaeological discoveries The latest archaeological excavations across Anatolia reveal the ancient ori- gins of bread, offering new insight into Turkey’s rich culinary heritage. At the UNESCO World Heritage Site of Çatal- höyük near Konya, archaeologists found leavened bread that’s 8,600 years old and was located near the remains of a badly damaged oven. This bread, made sometime around 6600 BC, is con- sidered one of the oldest examples of bread to have ever been discovered. Similarly, experts working at the Küllüoba site in the province of Eskişe- hir discovered what is believed to be the oldest leavened bread in the world, dat- ing back 5,000 years. Analyses deter- mined that this bread had been made from emmer wheat and lentils. It is thought to have been baked at around 140°C, while a chunk of the bread was deliberately broken off and burnt as part of a fertility ritual, before being buried near the threshold of a space to- wards the back of the house. This out- standing discovery shows how produc- THE BREAD CULTURE OF TURKEY From ancient loaves to modern tables From rural kitchens to urban restaurants and cafés, bread is much more than a staple in Turkey; it is living heritage and tradition
tion and ritual customs were deeply intertwined in the social life of the time. Moreover, excavations carried out in the ancient city of Topraktepe (Irenop- olis) in Karaman province revealed five charred loaves from the period of the 7 th – 8 th century AD. Experts believe that they might have been sacramental loaves used during early Christian cer- emonies. Another archaeological find yielded a bread mould with a pattern in the shape of a diamond (similar to bak- lava) at the Harran Archaeological Site in Şanlıurfa, one of the world’s oldest settlements. The mould is believed to have been made around 800 years ago and provides new insight into the ways people used to prepare bread. Bakery treasures These discoveries shed light on Anato- lia’s deep-rooted culture of bread and pastries. With a history that stretches back millennia, Turkey’s bread tradition remains alive today, through a rich vari- ety nationwide. Traditional bakers and housewives still prepare dozens of types of bread and pastries, using ingredients inspired by the local lands. You can en- joy a relaxed breakfast in the Black Sea region with golden cornbread, dip tan- door bread into hot soups in Eastern Anatolia, or try bazlama flatbread with hearty traditional dishes in the coun- try’s central regions. Turkey’s bread cul- ture is as diverse as its geography. The most famous Turkish flatbread: Pide Classic flatbread is served with every meal in Turkey, but there are dozens of
regional types of bread across the coun- try that are a reflection of local ingre- dients, the climate and traditions that have existed for centuries. Pide, for ex- ample, is a soft, thick flatbread that’s usually baked in wood-burning ovens and is among the most famous types of bread that you’ll often encounter. Pide comes in different forms and with dif- ferent fillings — from cheese and spin- ach, to fried meat and minced lamb. It is so popular that you can find special- ised pide bakeries and restaurants on al- most every corner in busy cities like Is- tanbul, but also in sleepy small towns. UNESCO protection: Lavash and yufka Two more types of bread that occupy a special place in Turkish gastronomy are lavash and yufka. The preparation of these breads in Anatolia was for cen- turies a group activity of local women, who kneaded thin dough crusts for win- ter preserves or special occasions like weddings. The unique tradition of mak- ing lavash and yufka was added to the UNESCO Representative List of the In- tangible Cultural Heritage of Humani- ty in 2016. Lavash, a type of thin flatbread, is most commonly served with succulent ke- babs, spicy Çiğ köfte or chee kofta (ve- gan meatballs), while soft, aromatic lavash is also used as a wrap for oth- er fried and baked specialties. Yufka is even thinner than lavash and is often eaten for breakfast with cheese, demon- strating its simple, timeless charm. Even the Turkish national dessert of baklava is composed of ultra-thin lay- ers of yufka.
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