A new project entitled "A Pinch of Anatolia" by Yunus Emre Institute's London Branch has taken its attendees on a delicious journey on the 12,000-year-old culinary history of Anatolia.

The project launched with various events and as part of the project, Turkish cuisine history researcher chef Ömür Akkor met the guests at  Laz @Camden Restaurant on Tuesday, October 22. During the event, the delicacies from Anatolia's culinary heritage as well as breads cooked by Bread Master Şevki Dilmaç were served, and Ömür Akkor gave briefing on the Hittite, Seljuk and Ottoman culinary cultures and the dishes cooked in those eras. 

Thus, the attendees had a chance to taste Keşkek, which is the world's first dish, the bread made from Siyez flour, honey and butter which the Hittites regarded as of the food of God, Hapena, which is another Hittite dish, the starters Ali Nazik, Humus and Firik Pilavı, and the five-century old desserts Cennet Çamuru and Helva-i Hâkani.

On the second day of the event, Chef Ömür Akkor gave a lecture entitled "World's Oldest Cuisine: Culinary Stories from Anatolia" at one of the United Kingdom's most prestigious universities, Kings College. In his speech, Akkor gave information on the development of culinary culture from Hittites to our time in Anatolia.

The famed chefs, gourmets and gastronomy writers living in the United Kingdom showed intense interest in the event showcasing the unique delicacies of Turkish cuisine alongside cultural heritage.