Mustafa Ali Yurdupak, United Nations Development Program Manager; “The United Nations Development Program Global Development Network countries develop policies to ensure sustainable development in 170 countries and regions, including Turkey, to lead, to form partnerships, contribute in areas such as institutional capacity building. One of the best examples of our work is the Future Tourism project, which has been going on for over 13 years. When we look at this project’s main objective is to expose Turkey’s tourism potential, increase employment, support the local development can be summarized as to contribute to the creation of sustainable models and ensure the development of local resources. In the works we carry out, we see tourism as an important tool in the context of local work and realization of global goals. We are happy to support the Kars Cheese Route project this year as well. I believe that it will be one of the best examples in the field of tourism with the contributions of you, stakeholders and local people. ” said

As the Ministry, we will implement the Kars Cheese Route Project in the most efficient way.
Attending the meeting, Beril Yamaner, official of the Ministry of Culture and Tourism, General Directorate of Investments and Enterprises, said, “Our main goal in the works we carry out as the Ministry is to carry out studies for the utilization of these potentials of areas with tourism potential. Thus, to diversify tourism activities and to increase income from tourism. One of the important works we carry out in this context is the Future is in Tourism Project. All of our projects we have been carrying out since 2007 continue with success. One of the three projects we have supported this year is the Kars Cheese Route project. Due to the 2020 COVID-19 outbreak, we also revised the scope of our projects. In this context, I believe that we will implement the Kars Cheese Route in the most efficient way ”.

Our aim is to introduce Kars Cheese to all masses and the world
Kars Governor Türker Öksüz, who attended the meeting; “I am happy that such a valuable project is being carried out in Kars. This is an important city in terms of history, culture, ethnic elements and Turkish agriculture and animal husbandry. At the same time, it is a city that has gained a good momentum in recent years with its tourism centers. Special attention must be paid to a city that hosts such richness. We also strive to do the necessary work in accordance with the potential of this city. As the Governorship, we try to focus our activities on tourism and animal husbandry, which shape the city’s economy. We ranks 5th in Turkey in animal husbandry. Considering this information, we conclude that milk and milk-based cheese production has a significant potential. Our city also emerges as an important city in the development of cheese making. Therefore, I would like to express that the Kars Cheese Route Project is very meaningful. Another project that will have an impact on tourism is our “Cheese Museum” project. We started working on bringing the museum to life. We are planning to complete it in 2.5 months. The Cheese Museum is also included in the Cheese Route Project. Our aim is to raise awareness and, on the other hand, try to make our country one of the important centers in cheese production by introducing our cheese to all masses and the world. We believe the project will be successful, ”he said.

The “Kars Cheese Route Project”, supported by the Ministry of Culture and Tourism, the United Nations Development Program (UNDP) and Anadolu Efes, within the scope of Future Tourism, was implemented with the Technical Consultation Meeting held on November 26, 2020. It was hosted online by Kars Governor Türker Öksüz and was hosted by Rector of Kafkas University Prof. Dr. There was great interest in the meeting attended by Hüsnü Kapu and public institutions. It was stated that the project aims to make Kars one of the world’s leading cheese routes.

Turkey’s saving tourism over local values ​​and local development which contribute to the future life under the Tourism last Kars Cheese Trail Project, Atatürk University Faculty of Tourism by Gastronomy and Culinary Arts Department Presidency, Governorship, Kafkas University, Boğatepe Environment and Life Association of Kars It is carried out in partnership with the Young Entrepreneurs Board of the Chamber of Commerce and Industry. It is aimed to develop a tourism understanding shaped around the cheese route in Kars by preserving the Caucasian cheese culture.

With the Kars Cheese Route Project, which has been supported by the Ministry of Culture and Tourism, United Nations Development Program (UNDP) and Anadolu Efes since 2007, within the scope of Future is in Tourism, reviving the region’s traditions, forgotten local values, traditional knowledge and production techniques, and transferring them to future generations It is aimed to contribute to local socio-economic development by supporting the tourism potential of the region.

8 Hours of Effort

The tradition of Ramadan Keskek, which has been kept alive for centuries in Iskilip district of Çorum, continues. It is an indispensable part of the iftar meals in Ramadan. While the Keskek bakeries in every neighborhood of İskilip continue to witness this tradition, there is great interest in the bakeries during the iftar hour. Social distance is especially emphasized this year in the keşkek bakeries, which have overflowed in recent years.

Included in UNESCO’s “intangible cultural heritage” list, the 8-hour flavor journey ends at iftar tables. Iskilip Keşkek no longer know almost all of Turkey’s reputation. Keskek, one of the special dishes of İskilip, is the second longest-cooked local dish of the city after the famous İskilip Dolması. I wish it attracts so much attention for bakery owners. Keskek bakeries, which work one month a year, try to provide all kinds of opportunities to their customers to close this month in the most profitable way.

Stating that I wish is one of the sine qua non for İskilip, the educator Sabri Çiçekci said that this should be considered as a food culture.

Expressing that İskilip has a very rich and different food culture, Çiçekci said, “İskilip’s meals are cooked for a very long time. For example, our famous dolphin takes 12-13 hours. We wish from morning until evening. The baklava, which will come after this, is cooked again from evening to morning. İskilip Keskeği is unlike many of the food types in Anatolia and the district. In many provinces and districts in our region, there is keskek production. But we wish it was very different, ”he said.

Rice pudding was a special dessert that adorned the tables of the palace and was made for heavy guests. Rice pudding is generally preferred during the Ramadan days. It is very light and easy to make this dessert which relaxes the stomach. The only spice that always goes well with rice pudding is cinnamon. The secret of my recipe is to add grated orange peel to the milk. Here are all the details below.

MATERIALS
800 ml milk
1 tea glass of rice
1 glass of sugar
2 tablespoons of starch
1 packet of vanilla
Orange zest
HOW TO DO?
Put 3 tea glasses of water on the rice and cook for 15-20 minutes on medium heat, and when it boils, on low heat.
Mix the starch with half a glass of milk.
Meanwhile, heat the milk in another pot, put the first sugar close to boiling, then the starch and rice and cook until the rice is soft.
Add the vanilla and grated orange peel and cook together for 2-3 more minutes, stirring.
Divide into bowls to serve.
When it reaches room temperature, put it in the fridge.
Before serving the rice pudding, garnish with cinnamon or ground hazelnuts.
And have a nice day with your sweet dessert
Bon appetit to everyone!