Traditional Breads from UNESCO Creative Cities

Immerse yourself in the fascinating stories, traditions, and flavors of the unique breads from UNESCO Creative Cities. Click “Discover More” to explore the Creative Knowledge Platform, the project’s heri-telling platform, where farmers, millers, and bakers share their heritage and passion through captivating images, videos, and stories.

Tırnaklı Pide

Tırnaklı pide, a popular type of flatbread, is produced in neighborhood bakeries in Gaziantep, Adiyaman, Şanlıurfa, and Kahramanmaraş.This delectable bread features a distinctive patterned surface created by pressing fingertips into the dough. To achieve optimal baking results, it requires the use of local wood-fired oven bakeries, which can reach extremely high temperatures.

Tortada

“Tortada” is the most widespread preparation for major celebrations in the Valencian Mediterranean region. Its main ingredient is almonds, which are ground into flour and mixed with eggs. Because of the simplicity of its recipe, it has traditionally been a part of home baking. At large celebrations, the “tortada” is decorated with meringue, a process known as “carar.”

Traditional White Wheat Bread

Traditional white wheat bread holds a significant place in the culinary culture of Ulyanovsk and Russia as a whole. It played a crucial role in the region. The finest bread served in affluent households was the “grated” white bread, made from finely processed wheat flour. Bakers have been revered and respected in Russia since ancient times. Bread is considered a national treasure that reflects the history of the population.

Weifang Meat Pie

This delectable dish is prepared using a classical traditional method, with a roaster stove constructed from bricks and soil. Weifang Meat Pie holds the distinction of being the most iconic breakfast dish among the locals. When fresh out of the oven, the pie boasts a golden reddish exterior that is crisp, while the interior remains tender. Its pure and satisfying taste makes it an irresistible treat.

Yufka

The bread-baking methods, which have regional differences, have led to the birth of a very rich bread culture in Anatolia. Bread has different names according to the cooking styles. The most common of these bread types is yufka bread. The yufka from the yuwka word in the Central Asian Turkic is defined as a kind of bread-baked type of bread or pastry leaf which is opened with a thin and circular knife.

Traditional Breads from UNESCO Creative Cities

Tırnaklı Pide

Tortada

Traditional White Wheat Bread

Weifang Meat Pie

Yufka

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Country

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