Dried Meat Cutting Board

Within the scope of Turkish Regional Cuisines course, students of Yeditepe University's Department of Gastronomy and Culinary Arts carry out an oral history project with Prof. Dr. Sibel Ozilgen to safeguard and innovate Turkish culinary culture. This photo is from one of those projects prepared by one of our students, talking about traditional kitchen tools and utensils from his grandma's kitchen. Let's take a look. This cutting board that is made for cutting pastrami and fermented Turkish sausages prepared for winter was carved by my uncle when he was in elementary school. It has a thickness of 4 cm's as the board has to be think due to the harder material that is cut on it.