Cağ kebabı

Türkiye takes a critical step toward culinary recognition as the European Union enlists "döner," a quintessential taste of Turkish cuisine, as a "traditional specialty guaranteed" in the EU Official Journal.

The announcement marks the beginning of a three-month objection before the product's official recognition.

Taste Atlas, an online guide for traditional foods and known for annually showcasing the world's best kitchens and dishes, has sparked debate with its lists of the best and worst Turkish flavors.

A Turkish man has said he is selling some 400 Adana kebabs a day in his Miami restaurant, which has entered the Michelin Guide in its first year.

"Our restaurant, Doya, was opened a year ago, and we succeeded to enter the Michelin list with Turkish food," Erhan Köspeten said.

Baklava with molasses, a product of Turkey's eastern Erzurum province, has earned a coveted geographical indication from the Turkish Patent and Trademark Office, authorities announced on March 5.

With the indication, Baklava will join a number of items that already won the designation such as cağ kebab, kadayıf dolma, civil cheese, and su böreği (pasty).