ARAŞTIRMA VE EĞİTİM GENEL MÜDÜRLÜĞÜ
  • Neredeyim :

Flatbread Tradition: Yufka and Lavash

INVENTORY INFORMATION:

Name of the Element: Flatbread Tradition: Yufka and Lavash

Other Names of the Element:Açık Ekmek, İşkefe, İnce Ekmek, Sac Ekmeği, Şebit, Yuka

Inventory Number: 01.0106

  

    

First Date of Inventory:27/02/2015

Date of Update:23/12/2015

City/Cities Submitting the Inventory Form: Bolu, Konya, Şanlıurfa, Tokat

 

I- DESCRIPTIVE INFORMATION ABOUT THE ELEMENT

1- Brief Description of the Element:

Lavaş-yufka are varieties of round- or oval-shaped thin breads that take shape by rolling dough by hand or using a dough roller, called "oklava". Both types of bread are made from wheat; in general, lavaş are made from leavened dough, while yukfa are made from unleavened dough. After the dough is first prepared, small pieces called “beze”s will be cut from the main dough using a traditional tool known as “eysiran” or “kazıyacak.” The bezes are then rolled on a small wooden board known as “senit,” either by hand or by using a cylindrically-shaped wooden dough roller, oklava. While lavaş is cooked in earthen or stone ovens called "tandır" that are made by traditional methods, yufka is, after being prepared by unleavened dough to prevent its spoilage in the long term, it is cooked on a metal plate known as "sac" over the fire. In cooking process, a flat wooden tool known as "evreağaç" or pişirgeç is used for turning yufka. With regards to taste, cooking on embers, or with wood that does not release soot is preferred.

The preparation of lavaş-yufka involves traditional practices based on collective labour and sharing. As an indication of social solidarity in rural areas, each family prepare and cook their lavaş-yufka together with the aid of their neighbours.

As an important component of Traditional Turkish Cuisine, lavaş-yufka are cooked at homes by family members, and in restaurants and bakeries by lavaş-yufka masters, who learn their profession through a master-apprentice relationship. In addition to their daily preparation and consumption, these breads are also prepared for special occasions and ceremonies such as holidays, weddings and funerals. On such special days, the person who will participate in the collective making of lavaş-yufka, bring her own flour and tools with her as an example of social solidarity.

2- Geographical Distribution of the Element:

The element is observed in all geographic regions of Turkey. It is common in the Central, Eastern and Southeastern regions of Anatolia, especially in rural areas.

3- Social and Cultural Functions of the Element:

In folk culture, the oven/furnace/tandır used for making bread is considered as sacred. These places are kept clean, preserved and protected. Bread is never thrown to the ground, and a piece of bread which is accidentally dropped to the ground will be kissed three times and then placed at a raised location, above the head level. To affirm the truthfulness of their words and statements, people often swear on bread. Bread signifies wealth and sharing, and this signification is reflected in expressions and proverbs that have an important place in literature. For example: “The person who does not share her/his bread with others will have to pull her/his weight with her/his own teeth.”

Lavaş-yufka are made and consumed on special days, occasions and invitations such as the month of Ramadan, holidays, weddings, funerals and winter preparations. Wedding invitations also involve the distributing lavaş-yufka to every house in the neighbourhood, as part of a tradition locally known as “bread throwing.” The making of traditional bread involves resources that are not harmfull to the environment, and which can be readily obtained easily. The sharing of knowledge regarding the traditional bread making also provides housewives living on the same street an opportunity to gather. During such gatherings, the housewives not only share tasks regarding the making of bread, but also share their daily thoughts and troubles and provide support to each. This aspect serves to emphasize the social side of cooperative bread making.

In these respects, this element serves a social and cultural role by drawing people together, increasing their solidarity and reinforcing their social ties.    

4- ICH Domain(s) of the Element: 

oral traditions and expressions, including language as a vehicle of the intangible cultural heritage   ü

performing arts

social practices, rituals and festive events knowledge and practices concerning nature and the universe ü  

traditional craftsmanship

other (….)

 

II- PRACTITIONERS AND REPRESENTATIVES OF THE ELEMENT:

1- The Practitioners and representatives of Element:

In both rural and urban areas, the tradition is continued mostly by women in living spaces and by bread masters in restaurants and bakeries.  During the preparation of lavaş-yufka, task sharing is performed between individuals based on their experience and skills. As such, the most experienced and skilled persons are in charge of kneading, rolling and cooking the dough, while the youth and the children – as an introduction to the transmission process of the tradition – are in charge of preparing the bezes and in providing adults the tools and materials they need while working on the dough. The knowledge and skills related to the element have been transmitted today through family and community members by means of oral communication, observation and participation. In restaurants and bakeries, the tradition is transmitted through master-apprentice relationship. Through the parent-child relationship within the family, children begin to learn this tradition from an early age by playing with bread dough. In addition, the traditional knowledge regarding lavaş-yufka making is also being taught formally in vocational high schools, vocational schools of higher education, and apprenticeship schools through applied courses.

2- NGO’s Related to the Element:

Communities and individuals about the element have been organized through local NGOs and professional organisations.

1-      Turkish Bakers Federation

Address: Çevre Sokak No 25/3 Çankaya/ Ankara

Contact: +90 312 4672620 / firincilarfederasyonu@hotmail.com

2-      Sarıkeçililer Association of Cooperation and Solidarity

Address: Melike Hatun Çarşısı Kat:1 No: 137 Karatay / KONYA

Contact: +90 538 520 37 88

3-      Folklore Researchers Association

Address: Konur Sokak No 36/3 Yenişehir/ Ankara

Contact: +90 532 7873730 / metturan@gmail.com

4-      Emine Göğüş Culinary Museum

Address: Karagöz Mahallesi Hasırcı Sokak Şahinbey/ Gaziantep

Contact: +90 342 2200888 / info@muzelerkenti.com

5-      Karaağalılar Association of Culture Solidarity and Cooperation

Address: Yazır Mh. Şehit Erkan Özbalcı Sk. Sultanhan Sit. A Blok No: 12/C Selçuklu/Konya

Contact: +90 543 2310410

           

3- Universities and Research Instıtutes Related to the Element:

Applied education and the cultural rituals shaped around the element have been included into the courses of “Bread Making”, “Turkish Cuisine Culture”, “Preperation of Bakery Products” and “Turkish Local Cuisine” under the 4-year programmes, namely “Gastronomy and Culinary Arts” of involving faculties of various universities  accross the country. Also, education towards the element has been also given under the 4-year programmes of “Nutrition and Dietetics” with the number of 122 all around the country. In addition, applied education towards the element has been also given under the 2-year programmes of universities, namely “Cookery”. On the other hand, involving departments of vocational high schools accross the country also have applied education towards the element.

UNIVERSITIES HAVING GASTRONOMY AND CULINARY ARTS 4-YEAR PROGRAMMES

1.      ABANT İZZET BAYSAL UNIVERSITY (BOLU)

2.      AFYON KOCATEPE UNIVERSITY (AFYONKARAHİSAR)

3.      AKDENİZ UNIVERSITY (ANTALYA)

4.      ALANYA HAMDULLAH EMİN PAŞA UNIVERSITY (ANTALYA)

5.      ANADOLU UNIVERSITY (ESKİŞEHİR)

6.      ATATÜRK UNIVERSITY (ERZURUM)

7.      AVRASYA UNIVERSITY (TRABZON)

8.      BALIKESİR UNIVERSITY

9.      BEYKENT UNIVERSITY (İSTANBUL)

10.  ÇANAKKALE ONSEKİZ MART UNIVERSITY

11.  GAZİ UNIVERSITY (ANKARA)

12.  GAZİANTEP UNIVERSITY

13.  İSTANBUL AYDIN UNIVERSITY

14.  İSTANBUL BİLGİ UNIVERSITY

15.  İSTANBUL GELİŞİM UNIVERSITY

16.  İZMİR KATİP ÇELEBİ UNIVERSITY

17.  KOCAELİ UNIVERSITY

18.  MALTEPE UNIVERSITY (İSTANBUL)

19.  MERSİN UNIVERSITY

20.  NECMETTİN ERBAKAN UNIVERSITY (KONYA)

21.  NEVŞEHİR HACI BEKTAŞ VELİ UNIVERSITY

22.  NİŞANTAŞI UNIVERSITY (İSTANBUL)

23.  OKAN UNIVERSITY (İSTANBUL)

24.  ÖZYEĞİN UNIVERSITY (İSTANBUL)

25.  PAMUKKALE UNIVERSITY (DENİZLİ)

26.  YEDİTEPE UNIVERSITY (İSTANBUL)

27.  KIRGIZİSTAN-TÜRKİYE MANAS UNIVERSITY (BİŞKEK-KIRGIZİSTAN)

28.  DOĞU AKDENİZ UNIVERSITY (KKTC-GAZİMAĞUSA)

29.  GİRNE AMERİKAN UNIVERSITY (KKTC-GİRNE)

30.  LEFKE AVRUPA UNIVERSITY (KKTC-LEFKE)

UNIVERSITIES HAVING 2-YEAR PROGRAMMES OF COOKERY

1.

AKDENİZ UNIVERSITY

Göynük Culinary Arts Vocational School

2.

AKDENİZ UNIVERSITY

Manavgat Vocational School

3.

ADNAN MENDERES UNIVERSITY (AYDIN)

Didim Vocational School

4.

ADNAN MENDERES UNIVERSITY (AYDIN)

Söke Vocational School

5.

PLATO VOCATİONAL SCHOOL (İSTANBUL)

Plato Vocational School (İstanbul)

6.

ADIYAMAN UNIVERSITY

Social Sciences Vocational School

7.

AFYON KOCATEPE UNIVERSITY (AFYONKARAHİSAR)

Afyon Vocational School

8.

AKSARAY UNIVERSITY

Güzelyurt Vocational School

9.

AMASYA UNIVERSITY

Amasya Social Sciences Vocational School

10.

ADNAN MENDERES UNIVERSITY (AYDIN)

Didim Vocational School

11.

ADNAN MENDERES UNIVERSITY (AYDIN)

Söke Vocational School

12.

ABANT İZZET BAYSAL UNIVERSITY (BOLU)

Mengen Vocational School

13.

ULUDAĞ UNIVERSITY (BURSA)

Harmancık Vocational School

14.

PAMUKKALE UNIVERSITY (DENİZLİ)

Tavas Vocational School

15.

DİCLE UNIVERSITY (DİYARBAKIR)

Diyarbakır Social Sciences Vocational School

16.

ERZİNCAN UNIVERSITY

Tourism and Hotels Vocational School

17.

ANADOLU UNIVERSITY (ESKİŞEHİR)

Eskişehir Vocational School

18.

GAZİANTEP UNIVERSITY

Tourism and Hotels Vocational School

19.

GİRESUN UNIVERSITY

Dereli Vocational School

20.

SÜLEYMAN DEMİREL UNIVERSITY (ISPARTA)

Isparta Vocational School

21.

SÜLEYMAN DEMİREL UNIVERSITY (ISPARTA)

Eğirdir Vocational School

22.

SÜLEYMAN DEMİREL UNIVERSITY (ISPARTA)

Yalvaç Vocational School

23.

BEYKENT UNIVERSITY (İSTANBUL)

Vocational School

24.

HALİÇ UNIVERSITY (İSTANBUL)

Vocational School

25.

İSTANBUL AREL UNIVERSITY

Vocational School

26.

İSTANBUL AYDIN UNIVERSITY

Anadolu BİL Vocational School

27.

İSTANBUL BİLGİ UNIVERSITY

Vocational School

28.

İSTANBUL GELİŞİM UNIVERSITY

İstanbul Gelişim Vocational School

29.

İSTANBUL KAVRAM VOCATİONAL SCHOOL

İstanbul Kavram Vocational School

30.

NİŞANTAŞI UNIVERSITY (İSTANBUL)

Nişantaşı Vocational School

31.

OKAN UNIVERSITY (İSTANBUL)

Vocational School

32.

KARAMANOĞLU MEHMETBEY UNIVERSITY (KARAMAN)

Social Sciences Vocational School

33.

KİLİS 7 ARALIK UNIVERSITY

Vocational School

34.

SELÇUK UNIVERSITY (KONYA)

Beyşehir Ali Akkanat Vocational School

35.

SELÇUK UNIVERSITY (KONYA)

Silifke Taşucu Vocational School

36.

TOROS UNIVERSITY (MERSİN)

Vocational School

37.

MUĞLA SITKI KOÇMAN UNIVERSITY

Muğla Vocational School

38.

MUĞLA SITKI KOÇMAN UNIVERSITY

Datça Kazım Yılmaz Vocational School

39.

MUĞLA SITKI KOÇMAN UNIVERSITY

Marmaris Tourism Vocational School

40.

MUĞLA SITKI KOÇMAN UNIVERSITY

Milas Vocational School

41.

MUĞLA SITKI KOÇMAN UNIVERSITY

Ortaca Vocational School

42.

KAPADOKYA VOCATİONAL SCHOOL (NEVŞEHİR)

Kapadokya Vocational School

43.

KAPADOKYA VOCATİONAL SCHOOL (NEVŞEHİR)

Ürgüp Sebahat ve Erol Toksöz Vocational School

44.

NEVŞEHİR HACI BEKTAŞ VELİ UNIVERSITY

Vocational School

45.

ORDU UNIVERSITY

Social Sciences Vocational School

46.

SAKARYA UNIVERSITY

Kırkpınar Tourism Vocational School

47.

HARRAN UNIVERSITY (ŞANLIURFA)

Şanlıurfa Social Sciences Vocational School

48.

YALOVA UNIVERSITY

Yalova Vocational School

49.

BÜLENT ECEVİT UNIVERSITY (ZONGULDAK)

Devrek Vocational School

50.

AKDENİZ KARPAZ UNIVERSITY (KKTC-LEFKOŞA)

Culinary Arts Vocational School

51.

DOĞU AKDENİZ UNIVERSITY (KKTC-GAZİMAĞUSA)

Tourism and Hotels Yüksekokulu

52.

LEFKE AVRUPA UNIVERSITY (KKTC-LEFKE)

Vocational School

53.

YAKIN DOĞU UNIVERSITY (KKTC-LEFKOŞA)

Tourism and Hotels Administration Vocational School

III- SAFEGUARDING MEASURES FOR THE ELEMENT:

1- Past and Current Efforts on the Safeguarding of the Element:

üThe tradition of lavaş-yufka has been the subject not only of cook books, but also of many socio-cultural studies. For example; Emine Gürsoy Naskali’s book entitled “The Bread Book” was published in 2014, while Artun Ünsal’s book entitled “The Blessed Crop: The Story of Turkish Bread” was published in 2003. In addition, the book entitled “The Cook Book: History, Folklore and Literature” prepared by Sabri Koz, which contains academic studies on the subject, was published in 2003. 

üIn nearly all provinces of Turkey, masters practicing this element are members to various chambers, and conduct their activities in affiliation with the Turkish Bakers' Federation.

üSarıkeçililer Association of Cooperation and Solidarity have been distributing approximately ten thousands of lavaş and yufka within the scope of an event entitled the “Sarıkeçili Yoruks Nomadic Movement Caravan Festival.”

üIn 2014, within the scope of a project supported by the municipality and the local masters in Kırıkkale; the yufka and dishes prepared by eight volunteer housewives were sold in order to provide scholarships aid to university students in financial need.

üWith the cooperation of Ankara Provincial Directorate of Culture and Tourism and the Museum of Anatolian Civilizations, a “Bread Museum” was established within the General Directorate Public Bread of the Ankara Metropolitan Municipality in 2007. The Museum contains a special section dedicated to the tradition of lavaş-yufka. The Museum is routinely visited by children within the context of school trips.

üIn 2008, the Gaziantep Metropolitan Municipality opened “Emine Göğüş Culinary Museum of Gaziantep,” including tools regarding to lavaş-yufka making

üA documentary film entitled “Authentic Kinds of Turkish Bread” was broadcast by the Turkish Radio and Television Corporation (TRT) in 2005.

üThe Agriculture and Rural Development Support Institution (TKDK) is providing support in the province of Yozgat to projects regarding local agricultural products including the lavaş and yufka, with the intention of supporting the development/creation of local products and micro-businesses.

üWithin the scope of the Framework Curriculum that is applied in vocational and technical education schools/institutions to enable students to acquire the necessary skills and competencies, the Ministry of National Education has also prepared educational materials on lavaş-yufka making for the students, which will serve as a guide on this subject.

üSince 1970’s, Ministry of Culture and Tourism has performed many studies on the lavaş and yufka across Turkey. Within the frame of the studies, 529 photographs were taken, 3 documentary videos were prepared, and 9 written documents/records were published - all of which are currently kept at the Archives of the Folk Culture Information and Documentation Center.

üThere are various applied courses given both at two-year and 4-year programmes of Vocational Schools of Higher Education and such other faculties of many universities accross Turkey

2- Action Plan for Safeguarding of the Element

     No

     Yes   ü

Name of the Action Plan: “Flat Bread Making and Sharing Tradition: Yufka-Lavaş Safeguarding Action Plan”

Date of Preperation and Adoption: 21 January 2015

Strategic Aims:

Strategic Aim 1: With the purpose of safeguarding and transmission of the element to the next generations, educational activities will be held especially for youngs and children,

Strategic Aim 2: Organizing awareness raising activities including the projects for improving dialogue between bearers of the element living at different regions 

Strategic Aim 3: Supporting the scientific studies, researches and publications

 

IV- PUBLICATIONS, RESEARCHES AND INFORMATIONS ABOUT THE ELEMENT

1- Selected Bibliography:

Beşirli, H. (2010) “Yemek Kültür ve Kimlik” Milli Folklor Dergisi, 22 (87):159-169

Hünkar Beğendi,  (2000) Yay. Hzl.: N. Kadıoğlu Çevik, Ankara: Kültür Bakanlığı Yayınları,

Koşay,H. ve A. Ülkücan (1961) Anadolu Yemekleri ve Türk Mütfağı, Ankara: Milli Eğitim Bakanlığı Yayınları.

Koz, M. S. (2003) Yemek Kitabı Tarih- Halkbilimi- Edebiyat, İstanbul: Kitabevi Yayınları.

Naskali, E. G. (2014) Ekmek Kitabı, İstanbul:Kitabevi Yayınları.

Tezcan, M. (2000) Türk Yemek Antropolijisi Yazıları, Ankara: Kültür Bakanlığı Yayınları.

Üçer, M. (2006) Anamın Aşı Tandırın Başı, Sivas Mutfağı, İstanbul:Kitabevi Yayınları.

Ünsal, A. (2003) Nimet Geldi Ekine Türkiye’nin Ekmeklerinin Öyküsü, İstanbul: YKY Yayınları. 

 2- Master / Doctoral Theses About the Element: 

            Related with bread in general, 447 master and doctorate theses in the fields of Turkish Folklore, Turkish Language and Literature, Food Engineering, Agriculture, Nutrition and Dietethics,have been written in the last 20 years in Turkey. Included in them, 3 doctorate and 5 master theses have focused directly on yufka and lavash and their socio-cultural functions. Involving thesis can be reached from the link: https://tez.yok.gov.tr/UlusalTezMerkezi/

 

3- Museums and Cultural Spaces about the Element:

·         Ankara Intangible Cultural Heritage Museum

·         Bread Museum – Ankara

·         Gaziantep Emine Göğüş Culinary Museum

·         Şanlıurfa Traditional Cuisine Museum

·         Living Museum – Beypazarı/Ankara

 

4- Field Researches Focused on Related Community and Groups:

     No

     Yes   ü

 

Year

Place

Researchers/ Organizations

1979

ANTALYA/AŞAĞIOBA KÖYÜ

HAGEM

1984

KOCAELİ/BAYRAKTAR BELDESİ

ADIYAMAN/SAMSAT-SÜTLÜBUYDAK KÖYÜ

HAGEM

1987

MANİSA/KULA-BAŞIBÜYÜK KÖYÜ

HAGEM

1988

ARTVİN/ŞAVŞAT-KÖPRÜKAYA KÖYÜ

İÇEL/TARSUS-TEKFUR, ESENLER KÖYLERİ

IĞDIR/KARAKOYUNLU, YAKINSU KÖYLERİ

HAGEM

1990

ANKARA/BALA-KARAKEÇİLİ KÖYÜ

ADANA/KARATAŞ-GÜLKAYA KÖYÜ, SAİMBEYLİ-GEDİKLİ KÖYÜ

HAGEM

1991

ANTALYA/MERKEZ

BURDUR/MERKEZ

HAGEM

1992

ANTALYA/MANAVGAT/KALEMLER, KARACALAR, SARAÇLI, ÇENGER, PELİTLİ KÖYLERİ

KARAMAN/ERMENEK

NİĞDE/ULUKIŞLA-DARBOĞAZ KÖYÜ

ERZURUM /HINIS

HAGEM

1993

NİĞDE/MERKEZ-DEĞİRMENLİ KÖYÜ

SİVAS/ZARA

DENİZLİ/ÇİVRİL

HATAY/ALTINÖZÜ

HAGEM

1994

YOZGAT/MERKEZ

ÇANKIRI/KIZILIRMAK-AŞAĞIALAGÖZ KÖYÜ

HAGEM

1995

KÜTAHYA/MERKEZ

HAGEM

1996

İÇEL/MUT-HOCAAHMETLİ BELDESİ

ANKARA/MERKEZ

DENİZLİ/ÇARDAK-GÖLCÜK KÖYÜ

HAGEM

1997

KAHRAMANMARAŞ/GÖKSÜN-BOZÜYÜKKASABASI

UŞAK/SİVASLI-TATAR KÖYÜ

BOLU/GÖYNÜK, GÖLKAYA-HACIYAKÜP KÖYÜ

HAGEM

1998

İÇEL/TARSUS-İNKÖYÜ

HAGEM

2000

SİVAS/ŞARKIŞLA-TOPAK KÖYÜ

SİNOP/GERZE-KAHRAMANELİ KÖYÜ, SARAYÖZÜ-AKBELEN KÖYÜ

HAGEM

2001

ANKARA/SİNCAN-PEÇENEK KÖYÜ

BURSA/CUMALIKIZIK KÖYÜ

HAGEM

2002

BURDUR/YEŞİLOVA-AKÇAKÖY

KAYSERİ/SARIOĞLAN-KARAÖĞÜ BELDESİ

NEVŞEHİR/ÜRGÜP-MUSTAFAPAŞA BELDESİ

ŞANLIURFA/ MERKEZ, BİRECİK-BAĞLARBAŞI KÖYÜ

TATARİSTAN/ARÇA-NALASA KÖYÜ

HAKKARİ/ÇUKURCA-BAĞIŞLI KÖYÜ

ARDAHAN/GÖLE-ÇALDERE, AĞZIPEK KÖYLERİ, ÇILDIR-AŞIK ŞENLİK BELDESİ

HAGEM

2004

ANKARA/NALLIHAN-HIDIRLAR (Ayman) KÖYÜ

BALIKESİR/BİGADİÇ-KARGIN KÖYÜ

OSMANİYE/MERKEZ, DÜZİÇİ, KADİRLİ

ÇOCUM/BOĞAZKALE, ALACA-BÜYÜKCAMİLİ KÖYÜ

TUNCELİ/MERKEZ

AREGEM

2005

BURDUR/BUCAK-KOCAALİLER BELDESİ

EDİRNE/HAVSA-MUSULCA KÖYÜ

ÇORUM/OĞUZLAR

EDİRNE

AREGEM

2008

KÜTAHYA/MERKEZ, EFENDİKÖPRÜSÜ KÖYÜ, GEDİZ, GÖKLER KÖYÜ, EMET, DOMANİÇ

GÜMÜŞHANE/KELKİT

AREGEM

2010

İÇEL/AYDINCIK

GİRESUN/PİRAZİZ-BOZAT BELDESİ, GÖRELE-ŞAHİNYUVA KÖYÜ, KEŞAP-DÜZKÖY KÖYÜ

ISPARTA/GELENDOST-AVŞAR KÖYÜ, YALVAÇ-EYÜPLER KÖYÜ

AREGEM

2011

ANKARA/POLATLI-YAĞCIOĞLU KÖYÜ

BİLECİK/SÖGÜT-TUZAKLI KÖYÜ, BOZÜYÜK-CİHANGAZİ BELDESİ, PAZARYERİ-KÜÇÜK ELMALI KÖYÜ

AREGEM

2013

BURSA/KELEŞ-MERKEZ BELDE, GELEMİÇ KÖYÜ

ESKİŞEHİR/MUHMUDİYE-BALÇIKHİSAR KÖYÜ

SİNOP/MERKEZ-KARAPINAR

KIRIKKALE/KESKİN-YENİYAPAN KÖYÜ

AREGEM

2014

MALATYA/MERKEZ, HEKİMHAN-DURSUNLU KÖYÜ

SİNOP/BOYABAT-GÖVE KÖYÜ

KIRKLARELİ/LÜLEBURGAZ-AKÇAKÖY

ORDU/MERKEZ, AYBASTI-TOYGAR KÖYÜ

AREGEM

2015

MALATYA/ARGUVAN-İSA KÖY

AKSARAY/GÜZELYURT-UZUNKAYA KÖYÜ

KIRŞEHİR/MUCUR-GEYCEK

BURSA/İNEGÖL, HARMANCIK-GÜLÖZÜ KÖYÜ

AREGEM

 

V- PARTICIPATION AND CONSENT OF COMMUNITIES AND BEARERS DURING TO THE PREPARATION OF INVENTORY FORMS: 

The preparation and updating of the inventory form was carried out in accordance with Provincial ICH Boards of Konya, Bolu, Şanlıurfa and Tokat, related NGO’s and bearers of the element with their consent and active participation.

Important Note: For any update or adding information for the inventory, please contact with Provincial ICH Boards and Ministry of Culture and Tourism, General Directorate of Research and Training