The "Udma Cheese Museum and Restaurant", which started to serve about 4 months ago within the scope of Gaziantep Metropolitan Municipality, attracts great attention from the visitors.
The restaurant section of the museum, which was opened as a result of the restoration of the Old Bath in Kozluca District of Şahinbey district of Gaziantep, gets full marks from its guests with its breakfast menu, which includes delicious products.
In the first stage, the production process of Antep cheese will be explained practically with a visual show when the construction of the museum, which welcomes its visitors in the restaurant section, is completed. In the museum, which will have an important role in promoting the geographically registered Antep cheese to the world and transferring it to future generations, everyone from 7 to 70 will be able to obtain important information about the story of cheese.
Gaziantep Metropolitan Municipality Culinary Arts Center President Fikret Tural stated that "Udma" in old Turkish is a word used for "soothing milk", that is, cheese making, and they preferred the name "Udma" because they designed the place they are in as a cheese museum and restaurant. told.
UDMA TOUCHES VISITORS WITH ITS LOCAL FLAVORS
Explaining that the construction of the museum continues but the restaurant section started operating at the first stage, Tural stated that the breakfast culture in Gaziantep is based on a deep-rooted history and said:
“Powdered zahter, a product with high nutritional value from the time of our grandfathers, is a breakfast product made by beating the leftovers from the cellars in the past, spilled seed residues, chickpea cracks, bean pieces, and seed residues. In addition, there is omac, which is made by mixing dried stale bread with onions and parsley. On the other hand, we have chickpeas with very high nutritional value. It is generally consumed as a wrap in Gaziantep. Udma also has a very rare baklava broken pastry for breakfast. Previously, the leftover edges of baklava were collected and eaten by low-income families. We made it in the form of pastry in Udma. Gaziantep's crushed olive is also on the menu. Our restaurant mainly hosts the tastes of Gaziantep region.”
UDMA CARRYING THE HISTORICAL FLAVORS OF GAZIANTEP TO THE BREAKFAST TABLE
Gonca Dalkılıç from Gaziantep, who had breakfast for the first time at Udma, stated that this restaurant has much more variety than other breakfast places and said, “There are many products from the Antep region; such as curd cheese, sugar pastry. We Antep people like to eat liver in the morning. Therefore, whether it is liver or chickpeas, they are all on the breakfast menu. We came here today with our friends. We are very satisfied, we are planning to come here with my family as soon as possible.”
Elçin Korurer, who is among the breakfast eaters, stated that she liked the green olives and Antep cheese in Udma and said, “We found this restaurant through social media. It's a very cozy place. It is good that such a place has been thought of and put into service. The breakfast menu also sheds light on Gaziantep's history, it has a unique structure. The flavors that emerged when our mothers blended it with more than one product in our past are on our breakfast table today. I think the women of Antep are very good at breakfast,” he said.
Be the first to comment