Sensey's Taste Journey
Our project mascot, Sensey, embarks on a delicious journey visiting the cities of our project partners. This journey takes him to Turkey and Lithuania. In Lithuania, he discovers delicious flavors. In Türkiye, he travels to Istanbul, Zonguldak, Antalya, Çorum, and Trabzon, experiencing unique tastes. Let's take a closer look at this adventure where he experiences different flavors and cultures.
Hi, my name is SENSEY. I decided to visit our project partners and embark on a fun culinary journey. My first stop is Lithuania. Let's try the flavors of Lithuania together.
Where is Lithuania?
Lithuania
Kugelis
I have tasted
delicious
Kugelis, also known as potato pudding, is one of the traditional Lithuanian dishes. This dish made from grated potatoes, onions, eggs, and fat, has a long history and is especially popular in the country.
Lithuania
Šaltibarščiai
Šaltibarščiai, a delightful cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian.
I experienced incredibly unique flavors in Lithuania. Kugelis and šaltibarščiai were so unique and delicious. Now I've come to visit my friends in Istanbul, excited to continue my tasty adventure.
İSTANBUL/TÜRKİYE
For us, Istanbul is both the unique scent of the sea from the Bosphorus and the aroma of crispy sesame bagels wafting from every street corner. In this ancient city, the tranquility of a warm cup of tea sipped to the sounds of ferries blends with the taste of a soft Turkish delight that delights our palates. The scents of roasted corn and chestnuts filling the streets greet us with love. Istanbul, with its flavors, its essence, and the story in every bite, is our most delicious home.
İSTANBUL/TÜRKİYE
Let's explore the flavors of Istanbul together.
BOZA: The Winter Magic in A Glass
When the first snow falls on the domes of Istanbul, a deep voice echoes through the narrow streets: "Boo-zaaa!" This iconic drink is more than just a flavor; it is a warm hug on a cold winter night. Made from fermented millet, Boza offers a unique dance of sweet and tangy notes. Topped with a sprinkle of cinnamon and crunchy roasted chickpeas, every sip is a journey back to the Ottoman palaces. Are you ready to discover the most nostalgic heritage of Istanbul?
Next
Ayça ALBAYRAK- Arnavutköy Special Education Practice School 1st Level
Click for the fun facts
SENSEY'S TIP: "Don't rush while drinking boza. First, sprinkle plenty of cinnamon on top, then add a few roasted chickpeas. The intensity you feel when you dip your spoon in is the story of Istanbul's winter."
Sensey and Friends Tasting Boza
Next
Ayça ALBAYRAK- Arnavutköy Special Education Practice School 1st Level
Kanlıca Yogurt
A Flavorful Journey on the Bosphorus: The Delight of Kanlıca Yogurt:
During this trip, our mascot went to Kanlıca waterfront in Istanbul together with Yiğit, Efe, Deniz, and Hennan, accompanied by the enchanting view of the Bosphorus. With the sounds of seagulls, passing ferries, and the fresh sea breeze, they enjoyed the famous Kanlıca yogurt topped with powdered sugar. As Istanbul’s historical atmosphere and natural beauty surrounded them, the children experienced the joy of sharing and spending time together. Sweetened by Kanlıca yogurt, this visit became an unforgettable memory that both introduced Istanbul and strengthened their friendship.
Aybüke ÖZTEMÜR- Arnavutköy Special Education Practice School 1st Level
Kanlıca Yogurt with Sensey, in the Breeze of the Bosphorus
Info
Aybüke ÖZTEMÜR- Arnavutköy Special Education Practice School 1st Level
TURKISH COFFEE: A Timeless Story in a Cup
When the aroma of freshly brewed coffee drifts through the streets of Istanbul, time seems to slow down. A small cup, a deep conversation, and a moment shared — this is not just coffee; this is tradition. Brewed slowly in a copper cezve, Turkish coffee is more than a drink. It is a ritual. Finely ground beans meet water and patience, rising gently before being poured into delicate cups. Served with a glass of water and often something sweet, every sip carries centuries of culture. From friendly gatherings to heartfelt proposals, Turkish coffee has witnessed countless stories. Its rich foam, strong flavor, and lingering taste invite you to pause, reflect, and connect. And when the cup is finished… the future begins in the grounds. Are you ready to discover the magic hidden at the bottom of the cup?
Esin TABAK- Arnavutköy Special Education Practice School 3rd Level
Esin TABAK- Arnavutköy Special Education Practice School 3rd Level
TURKISH DELIGHT: A Jewel of Sweet Tradition
When the aroma of sugar and rosewater drifts through the old bazaars of Istanbul, a timeless treasure waits behind glass counters: Turkish Delight. Known as lokum, this delicate confection is more than a dessert — it is a symbol of hospitality, celebration, and centuries-old craftsmanship.Made from sugar, starch, and patience, lokum transforms into soft, jewel-like cubes dusted with snowy powdered sugar. With every bite, it melts gently on the tongue, revealing flavors of rose, pistachio, pomegranate, lemon, or hazelnut. Some pieces hide crunchy nuts inside; others sparkle with coconut flakes or glisten with syrupy sweetness. Served beside a small cup of strong Turkish coffee, lokum balances bitterness with elegance. It is offered to guests as a sign of respect, wrapped as a gift during holidays, and shared during life’s sweetest moments. From Ottoman palaces to modern cafés, lokum continues to tell a story of tradition, flavor, and togetherness.
Sultan EKİCİ- Arnavutköy Special Education Practice School 2nd Level
Sultan EKİCİ- Arnavutköy Special Education Practice School 2nd Level
Turkish Tea (Çay)
Turkish tea, or çay, is so much more than just a drink; it is a warm, crimson hug served in a delicate tulip-shaped glass. Imagine a beautiful ritual where time slows down, centered around a double-decker teapot that gently bubbles on the stove, filling the air with a cozy, earthy aroma. We call the perfect brew tavşan kanı (rabbit’s blood) because of its deep, sparkling ruby color that glows beautifully against the light.
Gizem ARAS- Arnavutköy Special Education Practice School 2nd Level
Gizem ARAS- Arnavutköy Special Education Practice School 2nd Level
In Istanbul, I drank boza, enjoyed Turkish delight with my Turkish coffee, and savored simit while sipping tea. Right now, I'm in Zonguldak! Now I'm ready to discover new tastes here
Zonguldak/TÜRKİYE
Chestnut honey is a special type of honey produced in the rich flora of Zonguldak province in Türkiye's Black Sea region, distinguished by its unique flavor and health benefits. Zonguldak's natural beauty and clean air allow chestnut trees to grow abundantly, and bees collect nectar from the flowers of these trees to produce chestnut honey. Chestnut honey has benefits such as reducing inflammation, strengthening immunity and eliminating harmful microbes, supporting the body's defense system, improving blood circulation, soothing the digestive system, and reducing common upper respiratory symptoms such as sore throat and cough. It contains 2 to 4 times more iron and calcium minerals, respectively, compared to other flower honeys. It also has twice the amount of B vitamins compared to flower honey.
Lale BILIR - Uzunmehmet Special Education Application School, Level 1 / Türkiye
Lale BILIR - Uzunmehmet Special Education Application School, Level 1 / Türkiye
In Zonguldak, I tasted the famous chestnut honey and loved its rich, natural flavor. Today on my journey of discovery, I've turned my route towards Çorum, a city steeped in millennia-old legend. I'm eagerly looking forward to tasting the delicious flavors of Çorum.
Belgin AKSÜT Fatma SARI
Çorum
Çorum is the smoky and dignified aroma of freshly roasted chickpeas that warms our hands on cold winter days. The roasted scent that wafts through the narrow streets reminds us of the purest snacks of our childhood. Every corner in this city bears the mark of hard work, every package a trace of millennia-old craftsmanship. And Ganik's appetizing, fruit-scented jars bring the bounty of sun-drenched Anatolian gardens to our tables. The natural peace of a spoonful of jam spread on bread blends with the coolness of Hittite winds. Çorum is our most delicious story; awakened by the crunch of roasted chickpeas, sweetened by Ganik's traditional taste, and reminding us, with every single bite, that we are truly home.
Next
Belgin AKSÜT Fatma SARI
Fatma SARI - Zübeyde Hanım Special Education Practice School 3rd Level
The 45-Day Story of Patience: Çorum Leblebi
I’m going to tell you how a simple chickpea transforms into the world-famous golden Çorum Leblebi. It’s not just a recipe; it’s a 45-day journey of craftsmanship and patience! Here is the secret behind that legendary crunch: Step 1: The First Fire & Rest The chickpeas meet the wood fire for their first roasting. Then, they are laid out to rest for 10 days. This is where their unique character begins to form. Step 2: The Second Roasting & The Long Wait They visit the oven again, followed by a 20-day rest under heavy sacks. This long wait traps that special aroma deep inside the chickpea. Step 3: Moistening & The Third Heat Now dry and seasoned, they are lightly moistened to soften, rest for one more day, and then go through the 'third roasting' process. Step 4: The Final Reveal & Tempering Finally, the chickpeas are pressed to shed their thin skins, revealing their smooth, golden surface. One last roast called 'tempering' gives them that smoky, crunchy finish we all love!
Next
Next
Fatma SARI - Zübeyde Hanım Special Education Practice School 3rd Level
Sensey's second stop on its trip to Çorum is Ganik Jams!
Ganik is a well-established Çorum brand that has surpassed half a century, founded in 1953 by Şekerci Hacı Ali in İskilip. This "dream," born from a small business, has today transformed into a massive and modern facility with 10,000 square meters of indoor space in the Çorum Organized Industrial Zone.Here are some of the values that make Ganik special:
Traditional and Modern: Traditional recipes inherited from Şekerci Hacı Ali are now produced in modern facilities supported by AR-GE, meeting European standards. Natural and Reliable: 100% beet sugar is used in production, prioritizing food safety.
From Çorum to the World: Today, Ganik is exporting the bounty of Çorum to nearly 30 countries, primarily Germany, and is progressing towards becoming a global brand. Environmentally Friendly Production: The factory is self-sufficient and uses 100% green energy.
Next
Belgin AKSÜT - Zübeyde Hanım Special Education Practice School 3rd Level
Next
Belgin AKSÜT - Zübeyde Hanım Special Education Practice School 3rd Level
After exploring Çorum and tasting its famous flavors, I'm in Trabzon. I can't wait to discover the unique tastes of the Black Sea Region.
Trabzon
Located in the Eastern Black Sea region of Turkey, the province borders the Black Sea. Today, it is the second largest city in the Black Sea region after Samsun. The people of Trabzon possess unique characteristics in terms of customs, lifestyle, traditions, and practices specific to the region. Traditional musical instruments of the Trabzon region include the boxwood flute, kemençe (a type of violin), drum and zurna (a type of wind instrument), and the tulum (a bagpipe), also known locally as zimpona or dankiyo. The traditional dance, performed collectively by both men and women, has countless variations and is called horon. The Kolbastı dance originated in 1930 in the Faroz neighborhood of Trabzon. Mutfak: From corn flour: Kuymak (muhlama in Rize, yağlaş in Vakfıkebir, Beşikdüzü and Şalpazarı), khachapuri, anchovy bread, lamé bread
From kale: Soup, stuffed cabbage rolls
As desserts: Pumpkin dessert, Laz böreği, Yufka dessert, Akçaabat hazelnut baklava, Hamsiköy rice pudding
From anchovies: Steamed anchovies, hoholli anchovies, anchovy bread, anchovy fritters, kaygana
From beans (lobya): Pickled bean stir-fry
From corn: Korkot (corn soup)
As bread: Vakfıkebir stone oven bread, corn bread, cheese bread, Sürmene kete
As pastries: Trabzon style water pastry, chard roll pastry
Next
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
The Star of Black Sea Cuisine: Kuymak Recipe
Ingredients:2 tablespoons butter (preferably mountain butter)2 tablespoons corn flour1 cup water (room temperature)1 bowl of Kolot cheese or string cheese (alternatively, Kashar cheese)A pinch of salt
To make Kuymak, the famous stretchy dish of the Black Sea region, you can start by melting fragrant mountain butter in a pan until it foams. Add corn flour to the melted butter and stir patiently until it changes color slightly and releases its appetizing roasted aroma. Then, slowly add room temperature water and continue cooking until it reaches a smooth and slightly thick consistency.
Once the mixture begins to boil, add the Kolot or Telli cheese, the real secret to this delicious dish, and stir gently until the cheese melts and integrates with the corn flour. In the final stage, leave the Kuymak to simmer over low heat until the butter seeps out from the sides and rises to the surface; that's when the famous stretchy texture and unique flavor are ready.
Next
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
Next
After tasting the delicious kuymak in Trabzon, I'm in my final stop- Antalya! Here, I'm excited to experience the city's amazing flavors and discover the unique tastes of the Mediterranean.
Antalya
Antalya is the capital city of Antalya Province in Türkiye. It is considered the "tourism capital" of Türkiye. The number of tourists visiting Antalya increases especially during the summer months.
Antalya has rapidly developed since 1980 due to its favorable climate and tourism, and as a result, it has become the fifth most populous city in Türkiye today. The economic life in Antalya is largely based on trade, agriculture, and tourism.
The Clock Tower and the Kaleiçi (Old Town) area are among the symbols of Antalya. The altitude (height above sea level) of Antalya city center is 49 meters. The average surface area of Antalya city center is 20.909 km².
Next
Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
Antalya is a region where one-fifth of its land is suitable for agriculture. Agricultural areas in Antalya can be divided into two main parts: the coastal region and the inland areas. The coastal region is suitable for growing tropical plants such as oranges, bananas, and avocados, as well as greenhouse farming. In the inland areas, cold-resistant fruit varieties such as apples, pears, and quinces are cultivated.
Next
Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
Antalya is a place where many tropical fruits are produced, the most well-known of which is avocado. Avocados, when ripe (softened), are halved, the pit removed, and the avocados scooped out of the peel with a spoon before eating. Often consumed raw, they can be added to salads, sandwiches, breakfast toasts, mashed with lemon and salt (guacamole), or incorporated into smoothies. They are a nutritious fruit, very rich in healthy fats, potassium, and fiber.
How to Consume Avocado?
Breakfast and Toasts: Mash it on toast, add eggs or cheese (Avocado toast).
Salads: Dice it and add it to greens, tuna or quinoa salads.
Guacamole (Puree): Mash a ripe avocado with lemon juice, garlic, salt, and olive oil using a fork.
Direct Consumption: Cut in half, remove the pit, sprinkle with lemon juice, olive oil, and salt, and eat the flesh with a spoon.
Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
From Lithuania to Antalya, I explored unforgettable flavors with my friends and discovered that every city tells its own story on the plate. Each taste became a sweet memory, and this journey showed me that food truly brings us together.
Our adventure may be over, but our friendship — and our curiosity for new discoveries — will always continue. ✨
ThE END
Turkish Delight
Go to page
Turkish Coffee
Go to page
Fun Facts
A Probiotic Powerhouse
Thanks to the beneficial bacteria it contains, boza is a natural source of energy and a booster for the immune system.
Boza
The Winter Magic in a Glass
Go to page
Fun Facts
Atatürk's Favorite:
The glass from which Atatürk drank boza is still on display at the famous Vefa Bozacısı (Boza Shop) in Istanbul.
Kanlıca Yogurt
Go to page
Çay/ Turkish Tea
Go to page
Our project mascot came to our classroom and ate chestnut honey with us.
Sensey's Taste Journey
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Transcript
Sensey's Taste Journey
Our project mascot, Sensey, embarks on a delicious journey visiting the cities of our project partners. This journey takes him to Turkey and Lithuania. In Lithuania, he discovers delicious flavors. In Türkiye, he travels to Istanbul, Zonguldak, Antalya, Çorum, and Trabzon, experiencing unique tastes. Let's take a closer look at this adventure where he experiences different flavors and cultures.
Hi, my name is SENSEY. I decided to visit our project partners and embark on a fun culinary journey. My first stop is Lithuania. Let's try the flavors of Lithuania together.
Where is Lithuania?
Lithuania
Kugelis
I have tasted
delicious
Kugelis, also known as potato pudding, is one of the traditional Lithuanian dishes. This dish made from grated potatoes, onions, eggs, and fat, has a long history and is especially popular in the country.
Lithuania
Šaltibarščiai
Šaltibarščiai, a delightful cold Beetroot Soup, stands as a true testament to the heart and soul of Lithuanian.
I experienced incredibly unique flavors in Lithuania. Kugelis and šaltibarščiai were so unique and delicious. Now I've come to visit my friends in Istanbul, excited to continue my tasty adventure.
İSTANBUL/TÜRKİYE
For us, Istanbul is both the unique scent of the sea from the Bosphorus and the aroma of crispy sesame bagels wafting from every street corner. In this ancient city, the tranquility of a warm cup of tea sipped to the sounds of ferries blends with the taste of a soft Turkish delight that delights our palates. The scents of roasted corn and chestnuts filling the streets greet us with love. Istanbul, with its flavors, its essence, and the story in every bite, is our most delicious home.
İSTANBUL/TÜRKİYE
Let's explore the flavors of Istanbul together.
BOZA: The Winter Magic in A Glass
When the first snow falls on the domes of Istanbul, a deep voice echoes through the narrow streets: "Boo-zaaa!" This iconic drink is more than just a flavor; it is a warm hug on a cold winter night. Made from fermented millet, Boza offers a unique dance of sweet and tangy notes. Topped with a sprinkle of cinnamon and crunchy roasted chickpeas, every sip is a journey back to the Ottoman palaces. Are you ready to discover the most nostalgic heritage of Istanbul?
Next
Ayça ALBAYRAK- Arnavutköy Special Education Practice School 1st Level
Click for the fun facts
SENSEY'S TIP: "Don't rush while drinking boza. First, sprinkle plenty of cinnamon on top, then add a few roasted chickpeas. The intensity you feel when you dip your spoon in is the story of Istanbul's winter."
Sensey and Friends Tasting Boza
Next
Ayça ALBAYRAK- Arnavutköy Special Education Practice School 1st Level
Kanlıca Yogurt
A Flavorful Journey on the Bosphorus: The Delight of Kanlıca Yogurt:
During this trip, our mascot went to Kanlıca waterfront in Istanbul together with Yiğit, Efe, Deniz, and Hennan, accompanied by the enchanting view of the Bosphorus. With the sounds of seagulls, passing ferries, and the fresh sea breeze, they enjoyed the famous Kanlıca yogurt topped with powdered sugar. As Istanbul’s historical atmosphere and natural beauty surrounded them, the children experienced the joy of sharing and spending time together. Sweetened by Kanlıca yogurt, this visit became an unforgettable memory that both introduced Istanbul and strengthened their friendship.
Aybüke ÖZTEMÜR- Arnavutköy Special Education Practice School 1st Level
Kanlıca Yogurt with Sensey, in the Breeze of the Bosphorus
Info
Aybüke ÖZTEMÜR- Arnavutköy Special Education Practice School 1st Level
TURKISH COFFEE: A Timeless Story in a Cup
When the aroma of freshly brewed coffee drifts through the streets of Istanbul, time seems to slow down. A small cup, a deep conversation, and a moment shared — this is not just coffee; this is tradition. Brewed slowly in a copper cezve, Turkish coffee is more than a drink. It is a ritual. Finely ground beans meet water and patience, rising gently before being poured into delicate cups. Served with a glass of water and often something sweet, every sip carries centuries of culture. From friendly gatherings to heartfelt proposals, Turkish coffee has witnessed countless stories. Its rich foam, strong flavor, and lingering taste invite you to pause, reflect, and connect. And when the cup is finished… the future begins in the grounds. Are you ready to discover the magic hidden at the bottom of the cup?
Esin TABAK- Arnavutköy Special Education Practice School 3rd Level
Esin TABAK- Arnavutköy Special Education Practice School 3rd Level
TURKISH DELIGHT: A Jewel of Sweet Tradition
When the aroma of sugar and rosewater drifts through the old bazaars of Istanbul, a timeless treasure waits behind glass counters: Turkish Delight. Known as lokum, this delicate confection is more than a dessert — it is a symbol of hospitality, celebration, and centuries-old craftsmanship.Made from sugar, starch, and patience, lokum transforms into soft, jewel-like cubes dusted with snowy powdered sugar. With every bite, it melts gently on the tongue, revealing flavors of rose, pistachio, pomegranate, lemon, or hazelnut. Some pieces hide crunchy nuts inside; others sparkle with coconut flakes or glisten with syrupy sweetness. Served beside a small cup of strong Turkish coffee, lokum balances bitterness with elegance. It is offered to guests as a sign of respect, wrapped as a gift during holidays, and shared during life’s sweetest moments. From Ottoman palaces to modern cafés, lokum continues to tell a story of tradition, flavor, and togetherness.
Sultan EKİCİ- Arnavutköy Special Education Practice School 2nd Level
Sultan EKİCİ- Arnavutköy Special Education Practice School 2nd Level
Turkish Tea (Çay)
Turkish tea, or çay, is so much more than just a drink; it is a warm, crimson hug served in a delicate tulip-shaped glass. Imagine a beautiful ritual where time slows down, centered around a double-decker teapot that gently bubbles on the stove, filling the air with a cozy, earthy aroma. We call the perfect brew tavşan kanı (rabbit’s blood) because of its deep, sparkling ruby color that glows beautifully against the light.
Gizem ARAS- Arnavutköy Special Education Practice School 2nd Level
Gizem ARAS- Arnavutköy Special Education Practice School 2nd Level
In Istanbul, I drank boza, enjoyed Turkish delight with my Turkish coffee, and savored simit while sipping tea. Right now, I'm in Zonguldak! Now I'm ready to discover new tastes here
Zonguldak/TÜRKİYE
Chestnut honey is a special type of honey produced in the rich flora of Zonguldak province in Türkiye's Black Sea region, distinguished by its unique flavor and health benefits. Zonguldak's natural beauty and clean air allow chestnut trees to grow abundantly, and bees collect nectar from the flowers of these trees to produce chestnut honey. Chestnut honey has benefits such as reducing inflammation, strengthening immunity and eliminating harmful microbes, supporting the body's defense system, improving blood circulation, soothing the digestive system, and reducing common upper respiratory symptoms such as sore throat and cough. It contains 2 to 4 times more iron and calcium minerals, respectively, compared to other flower honeys. It also has twice the amount of B vitamins compared to flower honey.
Lale BILIR - Uzunmehmet Special Education Application School, Level 1 / Türkiye
Lale BILIR - Uzunmehmet Special Education Application School, Level 1 / Türkiye
In Zonguldak, I tasted the famous chestnut honey and loved its rich, natural flavor. Today on my journey of discovery, I've turned my route towards Çorum, a city steeped in millennia-old legend. I'm eagerly looking forward to tasting the delicious flavors of Çorum.
Belgin AKSÜT Fatma SARI
Çorum
Çorum is the smoky and dignified aroma of freshly roasted chickpeas that warms our hands on cold winter days. The roasted scent that wafts through the narrow streets reminds us of the purest snacks of our childhood. Every corner in this city bears the mark of hard work, every package a trace of millennia-old craftsmanship. And Ganik's appetizing, fruit-scented jars bring the bounty of sun-drenched Anatolian gardens to our tables. The natural peace of a spoonful of jam spread on bread blends with the coolness of Hittite winds. Çorum is our most delicious story; awakened by the crunch of roasted chickpeas, sweetened by Ganik's traditional taste, and reminding us, with every single bite, that we are truly home.
Next
Belgin AKSÜT Fatma SARI
Fatma SARI - Zübeyde Hanım Special Education Practice School 3rd Level
The 45-Day Story of Patience: Çorum Leblebi
I’m going to tell you how a simple chickpea transforms into the world-famous golden Çorum Leblebi. It’s not just a recipe; it’s a 45-day journey of craftsmanship and patience! Here is the secret behind that legendary crunch: Step 1: The First Fire & Rest The chickpeas meet the wood fire for their first roasting. Then, they are laid out to rest for 10 days. This is where their unique character begins to form. Step 2: The Second Roasting & The Long Wait They visit the oven again, followed by a 20-day rest under heavy sacks. This long wait traps that special aroma deep inside the chickpea. Step 3: Moistening & The Third Heat Now dry and seasoned, they are lightly moistened to soften, rest for one more day, and then go through the 'third roasting' process. Step 4: The Final Reveal & Tempering Finally, the chickpeas are pressed to shed their thin skins, revealing their smooth, golden surface. One last roast called 'tempering' gives them that smoky, crunchy finish we all love!
Next
Next
Fatma SARI - Zübeyde Hanım Special Education Practice School 3rd Level
Sensey's second stop on its trip to Çorum is Ganik Jams!
Ganik is a well-established Çorum brand that has surpassed half a century, founded in 1953 by Şekerci Hacı Ali in İskilip. This "dream," born from a small business, has today transformed into a massive and modern facility with 10,000 square meters of indoor space in the Çorum Organized Industrial Zone.Here are some of the values that make Ganik special:
Traditional and Modern: Traditional recipes inherited from Şekerci Hacı Ali are now produced in modern facilities supported by AR-GE, meeting European standards. Natural and Reliable: 100% beet sugar is used in production, prioritizing food safety.
From Çorum to the World: Today, Ganik is exporting the bounty of Çorum to nearly 30 countries, primarily Germany, and is progressing towards becoming a global brand. Environmentally Friendly Production: The factory is self-sufficient and uses 100% green energy.
Next
Belgin AKSÜT - Zübeyde Hanım Special Education Practice School 3rd Level
Next
Belgin AKSÜT - Zübeyde Hanım Special Education Practice School 3rd Level
After exploring Çorum and tasting its famous flavors, I'm in Trabzon. I can't wait to discover the unique tastes of the Black Sea Region.
Trabzon
Located in the Eastern Black Sea region of Turkey, the province borders the Black Sea. Today, it is the second largest city in the Black Sea region after Samsun. The people of Trabzon possess unique characteristics in terms of customs, lifestyle, traditions, and practices specific to the region. Traditional musical instruments of the Trabzon region include the boxwood flute, kemençe (a type of violin), drum and zurna (a type of wind instrument), and the tulum (a bagpipe), also known locally as zimpona or dankiyo. The traditional dance, performed collectively by both men and women, has countless variations and is called horon. The Kolbastı dance originated in 1930 in the Faroz neighborhood of Trabzon. Mutfak: From corn flour: Kuymak (muhlama in Rize, yağlaş in Vakfıkebir, Beşikdüzü and Şalpazarı), khachapuri, anchovy bread, lamé bread From kale: Soup, stuffed cabbage rolls As desserts: Pumpkin dessert, Laz böreği, Yufka dessert, Akçaabat hazelnut baklava, Hamsiköy rice pudding From anchovies: Steamed anchovies, hoholli anchovies, anchovy bread, anchovy fritters, kaygana From beans (lobya): Pickled bean stir-fry From corn: Korkot (corn soup) As bread: Vakfıkebir stone oven bread, corn bread, cheese bread, Sürmene kete As pastries: Trabzon style water pastry, chard roll pastry
Next
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
The Star of Black Sea Cuisine: Kuymak Recipe
Ingredients:2 tablespoons butter (preferably mountain butter)2 tablespoons corn flour1 cup water (room temperature)1 bowl of Kolot cheese or string cheese (alternatively, Kashar cheese)A pinch of salt
To make Kuymak, the famous stretchy dish of the Black Sea region, you can start by melting fragrant mountain butter in a pan until it foams. Add corn flour to the melted butter and stir patiently until it changes color slightly and releases its appetizing roasted aroma. Then, slowly add room temperature water and continue cooking until it reaches a smooth and slightly thick consistency. Once the mixture begins to boil, add the Kolot or Telli cheese, the real secret to this delicious dish, and stir gently until the cheese melts and integrates with the corn flour. In the final stage, leave the Kuymak to simmer over low heat until the butter seeps out from the sides and rises to the surface; that's when the famous stretchy texture and unique flavor are ready.
Next
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
Ayla HAYIR-Provincial Union Special Education Practice School, 3rd Level Trabzon / TURKEY
Next
After tasting the delicious kuymak in Trabzon, I'm in my final stop- Antalya! Here, I'm excited to experience the city's amazing flavors and discover the unique tastes of the Mediterranean.
Antalya
Antalya is the capital city of Antalya Province in Türkiye. It is considered the "tourism capital" of Türkiye. The number of tourists visiting Antalya increases especially during the summer months. Antalya has rapidly developed since 1980 due to its favorable climate and tourism, and as a result, it has become the fifth most populous city in Türkiye today. The economic life in Antalya is largely based on trade, agriculture, and tourism. The Clock Tower and the Kaleiçi (Old Town) area are among the symbols of Antalya. The altitude (height above sea level) of Antalya city center is 49 meters. The average surface area of Antalya city center is 20.909 km².
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Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
Antalya is a region where one-fifth of its land is suitable for agriculture. Agricultural areas in Antalya can be divided into two main parts: the coastal region and the inland areas. The coastal region is suitable for growing tropical plants such as oranges, bananas, and avocados, as well as greenhouse farming. In the inland areas, cold-resistant fruit varieties such as apples, pears, and quinces are cultivated.
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Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
Antalya is a place where many tropical fruits are produced, the most well-known of which is avocado. Avocados, when ripe (softened), are halved, the pit removed, and the avocados scooped out of the peel with a spoon before eating. Often consumed raw, they can be added to salads, sandwiches, breakfast toasts, mashed with lemon and salt (guacamole), or incorporated into smoothies. They are a nutritious fruit, very rich in healthy fats, potassium, and fiber.
How to Consume Avocado? Breakfast and Toasts: Mash it on toast, add eggs or cheese (Avocado toast). Salads: Dice it and add it to greens, tuna or quinoa salads. Guacamole (Puree): Mash a ripe avocado with lemon juice, garlic, salt, and olive oil using a fork. Direct Consumption: Cut in half, remove the pit, sprinkle with lemon juice, olive oil, and salt, and eat the flesh with a spoon.
Ayşe GÖLBAŞI/Yeşilöz Middle School/Alanya/ANTALYA/TURKEY
From Lithuania to Antalya, I explored unforgettable flavors with my friends and discovered that every city tells its own story on the plate. Each taste became a sweet memory, and this journey showed me that food truly brings us together. Our adventure may be over, but our friendship — and our curiosity for new discoveries — will always continue. ✨
ThE END
Turkish Delight
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Turkish Coffee
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Fun Facts
A Probiotic Powerhouse
Thanks to the beneficial bacteria it contains, boza is a natural source of energy and a booster for the immune system.
Boza
The Winter Magic in a Glass
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Fun Facts
Atatürk's Favorite:
The glass from which Atatürk drank boza is still on display at the famous Vefa Bozacısı (Boza Shop) in Istanbul.
Kanlıca Yogurt
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Çay/ Turkish Tea
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Our project mascot came to our classroom and ate chestnut honey with us.