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Having a holiday in a country is actually the starting point of a cultural experience. Discovering the history of the place you are visiting, observing the changes in the present while examining the traces of the past, getting to know national customs and traditions is an invaluable experience. We all know that such experiences make us richer, our lives more colourful and our memories more precious. While AKKA Hotels offer services that meet international standards, they also offer experiences that keep the culture of Turkey alive. Getting to know the unique tastes of each region is one of the moments that make the holiday experience unforgettable. What comes to mind when you think of Turkey? Turkish coffee, kebabs, baklava, meze culture, bagels, hospitality, friendliness and helpful people. With us, you can experience your favourite tastes and the best emotions.

When we ask our guests "What is your favourite Turkish dessert?", you can be sure that "baklava" will be at the top of the list. In fact, we can say that baklava is the world's favourite dessert. So what are the characteristics that make this dessert so popular?
The first and most important feature is the way baklava is made; thin dough, lots of peanuts or walnuts used in it, special syrup poured over it. The second characteristic is that the ingredients used are very precious and that is why baklava is served on special occasions. The fact that it is served on special days or to special guests makes baklava a symbol of hospitality. The third characteristic is that baklava requires the highest level of craftsmanship and requires both labour and skill. According to these characteristics, baklava deserves to be a culturally important dessert.
Of course, if you ask where to eat the best baklava, everyone in Turkey agrees that the best baklava is eaten in Gaziantep. In Antep, the secrets of the trade have been passed down from generation to generation and the traditional flavours and characteristics, which have not changed for centuries, have also been preserved.
However, you can taste the best baklava at AKKA Hotels and experience the best taste experience with our baklava carefully prepared by our masters from Antep.
The simit is one of the essential tastes of all Turks and our foreign guests. In Turkey, simit can be found almost everywhere and when it is appropriate, it fits to every meal. We can emphasise that it is one of the most sincere flavours of Turkish cuisine. You can find simits prepared in different ways in different cities of Turkey.

Istanbul Simit
This simits known as one of the most consumed simits in our country. Baked in stone ovens over a wood fire, the Istanbul simit differs from all other simits in the way it is made.
Izmir Simit - gevrek
One of the most famous flavours of Izmir, gevrek is actually a pastry that is cooked twice. First, the dough is cooked for a while in a boiling mixture with molasses, then it is sesame seeded and baked. In this way, the crunchiness that gives it its name is inevitable.
Ankara Simit
Ankara simidi is also very popular. Unlike the Izmir simit, the molasses mixture is used cold and the dough is coated with sesame seeds and baked immediately after being coated with molasses. The simitis baked once instead of twice, which makes it softer.
Rice Simidi
The sesame we are used to in Rize simit is not used. The Rize simit is said to have been introduced to Black Sea cuisine by the Russians. With its thin and hard structure, it is similar to the Russian "bublik" simit, which is eaten straight out of the oven.
Adana Simit
The bottom of this simit is not covered with sesame seeds, so the dough remains white when baked. It has a slightly sweet taste and is one of the most popular pastries with tea.
At AKKA Hotels we serve Gevrek simits to our guests for breakfast.
What goes best with a simit?
One of the most ideal drinks to go with a crispy simit is tea. If you have a simit as a snack for lunch, you can choose ayran as the most compatible drink. At the traditional Turkish breakfast table, the simit is accompanied by triangular pieces of cream cheese, tomatoes, cucumbers and olives. You can also add clotted cream, honey, jam or eggs and sausage. Bon appétit to all in advance.
TRADITIONAL TASTE; Molasses and Tahini
Tahini and molasses decorate many tables in Turkey as an inseparable duo that you will see at every breakfast in our marmalade buffet in our main restaurant. It is one of the most popular breakfast flavours in Turkish cuisine, especially in winter.
Tahini is made from sesame seeds and has a thick consistency similar to jam.

As tahini is too heavy to be consumed on its own, it is usually mixed with molasses. Molasses is a liquid food obtained by crushing various fruits (grape, juniper, carob, mulberry) and boiling the juice.
The ratio of tahini to molasses can vary from person to person.
In general, 25% of the tahini-molasses mixture is used as tahini and 75% as molasses.

Benefits of tahini
Tahini contains omega-3 and omega-6 fatty acids. These fats are very effective for heart health. Tahini helps heal and protect brain cells. The protein in tahini is very effective for muscle building. It is also good for the digestive system. Its antioxidant properties nourish hair follicles and promote healthy hair growth.

Benefits of molasses
Molasses is a rich source of vitamins and energy. It contains vitamins B1, B2 and B3. It is also rich in magnesium, iron, calcium and potassium. Its high iron content makes it an effective remedy for anaemia.