Recipe
Mamak Kutludüğün Sourdough Bread is a traditional bread unique to the Kutludüğün neighborhood of the Mamak district, distinguished by its hard crust and soft interior. Baked in stone ovens using wood fire, this bread gains its distinctive flavor, texture, and volume through an original production method that combines sourdough starter and dry yeast. Preserved to the present day through production knowledge passed down from generation to generation, Mamak Kutludüğün Sourdough Bread is an important representative of local bread-making culture with its ingredients, fermentation process, and long baking time. Stored in cool, dry, and odor-free environments, this product attracts the attention of visitors as a unique flavor reflecting the region’s gastronomic heritage.