THE FLAVOURS OF KIRKLARELI ARE REINTERPRETED
Mustardiye produced in the pilot plant established within the scope of the project titled ‘Hardaliye Production, Optimisation and Evaluation by Processing in Different Ways’, which is carried out as a Regional Development Oriented Mission Differentiation and Specialisation Programme Project at our university, was concentrated and dried and used in the production of various products in the kitchen of our university's Faculty of Tourism, Department of Gastronomy and Culinary Arts.
Within the scope of the study aiming to make regional flavours more recognisable in the world of gastronomy and to carry traditional values to the future with innovative touches; Hardaliye and Kırklareli Cheese Filled Crispy Pastry, Hardaliye Extracted Dark Chocolate and Hardaliye Keşkül recipes were developed.
Our Rector Prof. Dr. Bülent ŞENGÖRÜR examined the work carried out in the kitchen of the Department of Gastronomy and Culinary Arts on Friday, 1 November 2024 and tasted the products produced.Then, our Vice Rector for Food Specialisation Prof. Dr. Meryem ÇAMUR DEMİR, Head of the Department of Food Engineering and Director of the Food R&D Innovation and Entrepreneurship Application and Research Centre Prof. Dr. Hatice ŞANLIDERE ALOĞLU, Deputy Director Assoc. Prof. Harun URAN and Lecturer Raşit BAKAN from the Faculty of Tourism, Department of Gastronomy and Culinary Arts received information about the new products.
Hardaliye Production
