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Welcome to this DEEP Turkish bread culture | Ottoman historical city | Bread making in Turkey

Erzurum, a city in eastern Turkey where many historical buildings of the Ottoman Empire still remain.
The bakery “Naturel” is deeply rooted in the local community and does not use any chemical ingredients.

Bread that appears on the menu
・Ekmek (Turkish-style bagguete)
・Trabzon Ekmegi (Black Sea bread)
・Lavash (thin, flat traditional bread)
・Pide (Flat Turkish bread with toppings)
・Poacha (small bread with toppings)
etc.

This video introduces the production of various types of Turkish bread and conveys the Turkish bread culture that is closely related to their daily lives, along with the narratives of the staff.

Naturel
Aşağı Mumcu, Millet Bahçe Cd. No:8, 25100 Yakutiye/Erzurum

Why Turkey?
1. Turkey is the world’s largest bread consumer
The annual bread consumption per capita was recognized as a Guinness World Record in 2000 with 199.6 kg per capita per year.
2. Turkey is considered to be one of the birthplaces of bread.
The ancient Mesopotamian civilization gave birth to bread. Southeastern Turkey is part of that civilization.

Interpreter and English subtitle collaborator: Hane
Filming and Editing: REIYA Watanabe
Instagram:
https://www.instagram.com/reiya.watanabe/

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Timestamp
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0:00 Making Ekmek (Turkish-style baguette)
7:04 Making Pide and Poacha (Turkish-style baguette)
10:34 Making lavash (thin, flat traditional bread)
17:36 Introduction of daily life with bread in Turkey
23:31 Delivering bread to shops by car
25:18 Making various types of Turkish bread and cookies

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