Gastronomy Days Get Under Way
Gastronomy Days, organised to showcase Diyarbakır’s rich culinary heritage and local flavours, have got under way with a workshop on making lacto-fermented pickles at Cemilpaşa Mansion. Running from 19 September to 4 October, the workshops will take place at historic and cultural venues across the city and cover a range of topics, from fermentation and sourdough to zero-waste cooking and traditional local sherbets.
Gastronomy Days, organised by the Gastronomy and Branding Unit under the Department of Culture, Arts and Social Affairs, have got under way. The first workshop in the programme, held at Cemilpaşa Mansion, focused on making lacto-fermented pickles.
Led by Funda Akıncı, the workshop introduced participants to the stages involved in preparing lacto-fermented pickles, the methods used and the key points to consider when making them.
Bringing the City’s Culinary Heritage to Life Through Workshops
Gastronomy Days will continue until 4 October, with a series of workshops taking place at various historic and cultural venues across Diyarbakır. The events will also explore traditional preparation and preservation methods that have shaped the city’s culinary culture.
The programme will feature workshops and activities focusing on fermentation, sourdough, zero-waste cooking and traditional local sherbets.
Showcasing Local Produce and Traditional Production Methods
The events aim to highlight local produce and traditional production methods that hold an important place in Diyarbakır’s culinary heritage. Through Gastronomy Days, the city’s culinary culture will be documented, preserved and passed on to future generations.
