NEWS AND ANNOUNCEMENT

If three people from Gaziantep meet in Bosphorus, then kebab is indispensable.

Seasonal kebab banquet for Paramparça team

Ahmet Ümit, the author and the cultural envoy of Gaziantep, and Tahir Öztan, The President of Association for Research, Development and Protection of Anatolian Cuisine, visited Cevdet Mercan, the director from Gaziantep of the series Paramparça that makes many groups of different ages from seven to seventy focus on the screen, in the film set and they talked to the actors/actresses. When the famous chefs of Sahan Vega offered loquat kebab which is also known as seasonal kebab, eggplant kebab and kadayıf cooked on the embers to staff of the set with Bosphorus view, the set officials said “If three people from Gaziantep come together, then kebab is indispensable”.

Cevdet Mercan, the director of the Paramparça, showed his close friend Ahmet Ümit who says that he watches each part of the series that takes his breath away and Chef Tahir Tekin Öztan, Chairman of Anatolian Kitchen Research and Development and Protection Association around the set. Ahmet Ümit said that he is also from Gaziantep like Cevdet Mercan and they have been friends for long years and congratulated the famous director. Chef Tahir Tekin Öztan also congratulated Cevdet Mercan and expressed that the success he gained is honourable. While the famous chefs of Sahan Vega offered the loquat kebab, one of the famous seasonal kebabs of Gaziantep, and eggplant kebab to the series team in the mansion facing The Bosphorus of Paramparça film set, they offered kadayıf cooked on the embers specific to Gaziantep as dessert. While the set staff made the comment that if three people from Gaziantep come together, then a kebab party is indispensable, we have also introduced the kebab types which are the most important elements of Gaziantep kitchen culture with different version in Istanbul. Tahir Tekin Öztan, The President of Association for Research, Development and Protection of Anatolian Cuisine, expressed that they continue to introduce Gaziantep kitchen in each platform and said: “Today we, as people from Gaziantep, were really proud of the successes of our fellow countryman. Some parts of the series Paramparça were filmed in Sahan Vega in Ataşehir. It is no coincidence that people from Gaziantep work success-oriented and they always climb up the summit in their fields. We are going to continue to introduce both Turkish kitchen culture and Gaziantep kitchen culture and especially the kebab culture domestically and abroad. Introduction is the only way to be a gastronomy country and a gastronomy city.”

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