The priorities of the program are as follows:
Priority 1: Development of gastronomy tourism in central districts and Tarsus

Priority 2: Development of cultural tourism in central districts, Tarsus, Silifke, Erdemli, Mut, Karaisalı, Pozantı, İmamoğlu, Kozan, Ceyhan, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık.

Priority 3: Nature tourism Çukurova, Sarıçam, Mezitli, Tauruslar, Tarsus, Karaisalı, Pozantı, Aladağ, Feke, Saimbeyli, Tufanbeyli, Gülnar, Çamlıyayla, İmamoğlu, Kozan, Ceyhan, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık, Silifke, Erdemli The development of mut.

Priority 4: Development of extreme sports-adventure tourism in Karaisalı, Pozantı, Aladağ, Feke, Saimbeyli, Tufanbeyli, Silifke, Erdemli, Mut, Gülnar, Çamlıyayla, Anamur, Yumurtalık, Karataş.

Priority 5: Development of sea tourism in Silifke, Erdemli, Yumurtalık, Karataş, Anamur, Bozyazı, Aydıncık.

Deadline for application is October 12
While the electronic deadline for the projects is set as 12 October, detailed information about the program and application guides can be accessed at cka.org.tr. Due to Covid-19, the information meeting and project writing trainings regarding the 2020 Destination Management Small-Scale Infrastructure Program in Tourism will be held online.

In order to add flavor to the pleasure of coffee, it is one of the most important issues that the selected foods are suitable for the aroma of the coffee. Foods selected in accordance with the notes contained in the coffee ensure that harmonious flavors remain in your palate and complement your coffee pleasure.

Turkey 5 generations kahvecilig the first brand that Kaave Roastery, the food menu created by professional counseling to accompany gourmet coffee to the side of the palate offers special delicacies. Created with professional support from Mutfakkoçu Chef Recep Aydoğan, who advises many brands, the menu has been meticulously created by taking into consideration the harmony of the quality coffees brought by Kaave Roastery from different regions of the world and the selected foods. Indicating that they created the menu, Mutfakkoçu Chef Recep Aydoğan said, “It is really important for Kaave Roastery to be so meticulous about the menu and get professional support. I can say that this is a method that all businesses that adopt the understanding of quality service should apply. Since coffee is a beverage that makes you feel different notes on the palate depending on its variety, it is of great importance for the integrity of the palate that the food to be eaten is also suitable for these aromas. When you try a coffee and dessert that are incompatible and unrelated to each other, it is very difficult to leave the place happily. For this reason, it is necessary to approach this delicate and specialized business with care in terms of customer satisfaction. In addition, Kaave Roastery has the internationally recognized FSSC 22000 Basic Food Safety System Certificate. The certificate opens all doors to the brand in terms of sustainability, ethical trade, a healthy society and future in the international food market ”.

BLACK POWDER SOUP
MATERIALS
BLACK POWDER SOUP
500g Fresh black mulberry
500ml White wine
200g granulated sugar
½ teaspoon Powdered vanilla
30g Butter
30ml Vodka
PREPARATION OF
Put all the ingredients except butter and vodka in a pan and heat over low heat.
Pull it with a hand blender and pass it through a fine strainer.
Add the butter and vodka and mix.
After tanning, sprinkle cinnamon chips on it.
MATERIALS
CINEMA CRUM
2 teaspoons cinnamon powder
100g Flour
100g Butter
100g Almond Powder
100g granulated sugar
PREPARATION OF
Preheat the Grundig oven to 175 degrees.
Pull all the ingredients in the food processor and spread them on the baking tray lined with greaseproof paper.
Bake for 15 minutes in your heated oven.
After removing it from the oven, crumble and cool.
MATERIALS
NOTE: 1 DESSERT SPOON = 5 ML

ALACA SOUP
MATERIALS
50 g Chickpeas
70 g Kavılca bulgur
50 g Malkara lentils
1 Medium onion
1 tablespoon of tomato paste
1 tablespoon of pepper paste
2 tablespoons of dry tarragon
5 dried red bell peppers
1.5 liters of broth
4 tablespoons of olive oil
100 g Strained yogurt
50 g Yoghurt
1/2 lemon peel
1 tablespoon of plain oil
PREPARATION OF
Soak the chickpeas overnight. Boil the bulgur, chickpeas and lentils in separate pots.

Finely dice the onion and fry in a large pot with 2 tablespoons of olive oil. Add the tomato paste and roast for 2 more minutes.

Add boiled legumes and half the bed. Chop the bell peppers into large cubes and add them.

Heat the broth and add it to the pot. Cook on a low heat until the peppers are soft and the pulses absorb the broth, resulting in a thick soup.

Grate the zest of lemon in a bowl. Mix it with yoghurts and set aside.

Heat the ghee with the remaining olive oil and tarragon.

Add 1 spoon of yoghurt mixture and warmed plain oil to the soup you take on the plate.