A Breeze from Ilgaz mountain

The seminar that took place on June 12th, was called “A Breeze from Ilgaz Mountain.” The seminar, presented by Nedim Atilla, a journalist and food history researcher, included the following information:  

“A large part of Ilgaz mountain is located in Kastamonu and a smaller part in Cankiri. The foothills of the mountain are the ideal place for endemic plants, special wheat called siyez, and barley, indigenous to the area, are all aspects of the regional cuisine.

Kastamonu has been the largest emigrant city in Turkey. Green mountains, forests, rivers and beautiful nature, Kastamonu has protected its culture and continued to sustain traditional production methods, unfortunately there isn’t enough production to feed the locals, and because of this reason it is becoming more important to protect the local cultures of Kastamonu and Cankiri. 

Siyez wheat and bulgur, that is indigenous to the area because of its distinct smell and taste, grows only within the city of Kastamonu. Apart from its taste and smell, siyez wheat (Triticum monococcum) is known to be very healthy as well.  Siyez bulgur that is a product of siyez wheat produced using the traditional methods, carries the same health benefits as the wheat itself. Based on archeological excavations, it was discovered that approximately 12,000 years ago, ever since Hitite and Phryg civilizations, siyez wheat has kept its original genetics as a food source. The wheat has spread to the whole world from the area known as the “prosperous crescent.” Germans accepted it as “einkorn,” meaning single grain. Traces of siyez wheat can also be found in Bulgaria, former Yugoslavia, Morocco and France. Especially since the world is becoming more arid due to changes in the climate, siyez wheat proves to be a very critical agricultural product that can grow in the most arid and infertile soils.

The foothills of Ilgaz mountain are also well known for barley, which plays a big role in the food of the region. However, barley (hordeum vulgare) also found in Near East civilizations, generally has been under the shadow of wheat.

Among other endemics of the region, the most popular ones are; Kastamonu apple, üryan plum, grape of Tosya, chestnut of İnebolu, cherry, Azdavay pear, Taşköprü garlic, Araç walnut and cornelian cherry. After the seminar, participants had a chance to taste some of the specialties of the region including, siyez bulghur with green lentils, sauteed wild herbs of the region, mince meat stuffed bread, üryani plum compote and the famous cekme helva (pulled sugar strings) of Kastamonu.

12 Jun 2013

Lecture video is in Turkish.