Turkish pastry traditions highlighted by regional masters and TasteAtlas rankings

Turkish culinary traditions are gaining recognition through both personal craftsmanship and international gastronomic rankings. In Kilis, 68-year-old master Uğur Bekan has preserved the tradition of making Kilis katmer for 63 years, having started the trade at age five. Kilis katmer, which received a geographical indication registration in 2014, is characterized by thin dough filled with local Kilis cream and fried in butter.

Additionally, the gastronomy platform TasteAtlas has released a ranking of Turkey's most beloved traditional pastry delights. The list features various regional specialties, including Cornbread (Mısır ekmeği) from the Black Sea region, Cantık pide from Bursa, Terme pide from Samsun, Bazlama, and Çarşamba pide from Samsun.