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From the Tables of Eastern Black Sea Region: Silor

Yudum Tuğçe Erkli

Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Faculty of Fine Arts, Gastronomy and Culinary Arts Department
ISTANBUL, Turkey

Students at Yeditepe University's Department of Gastronomy and Culinary Sciences learn about the effects of Turkish cultural interactions and changes that occur globally and locally, as well as their effects on culinary culture.

A traditional dish of the Eastern Black Sea Region, Silor is made by rolling phyllos and cutting them into 4-5 cm pieces.

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