Baked goods, as we know them today, would not exist without wheat and wheat flour. Nearly all of the more than 25,000 different varieties of cultivated wheat can be classified into two groups: common wheat and durum wheat. Common wheat, also known as bread wheat, accounts for approximately 95% of the wheat consumed worldwide. The balance five percent durum wheat is used in pasta and semolina products. Both bread and durum wheat are domesticated forms of a wild wheat called emmer. Archeological and genetic research indicates that all modern wheat originated from the area surrounding Mount Karadağ (located in Turkey’s Southern Anatolia Region) where emmer wheat was domesticated around 12,000 years ago.
Baklava is a pastry made from fine layers of dough, chopped nuts and sweetened with syrup or honey. Although the history of baklava is not well-documented, it is believed to have originated in the Anatolian Region of Turkey.
Bread | Ekmek
Bread, as we know it, would not exist without flour. Genetic evidence indicates that all modern wheat originated from Turkey’s Mount Karadağ region where it was domesticated around 12,000 years ago.
Borek | Börek
Borek is a family of baked and filled pastries with Anatolian origins. Borek is made by layering phyllo or yulfka with fillings of meat, cheese, spinach, or potato.
Cookies | Kurabiye
There are countless varieties of kurabiye available including sweet and savory options. Cookies are believed to have originated in Persia where a drop of batter was used to determine oven temperature.
Flatbread | Pide
Turkish pide is a flatbread traditionally baked in clay or stone oven. A boat shaped pide served with various toppings (including cheese, vegetables and meat) is frequently referred to as Turkish Pizza.
Turkish Bagel | Simit
Simit is ring-shaped sweet bread topped with sesame seeds. It is made by dipping a ring of dough into pekmez (grape molasses) and sprinkling generously with sesame seeds before baking.
Donuts | Tulumba
Tulumba a popular dessert made from dough that is piped through an icing bag and then deep-fried, While hot, the fried dough is covered with a sweet syrup. Tulumba is eaten fresh but cooled.
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