The “V. International Tourism and Cultural Heritage Congress,” organized by prominent Turkish universities with expertise in cultural heritage, is set to unfold in the beautiful district of Marmaris in Muğla from November 8 to 12.

Didim’s oldest flavour, Gambilya, will be a highlight of the event.

This collaborative effort involves Alanya University, Istanbul Beykent University, Samarkand Silk Road Tourism and Cultural Heritage University, and Bayan-Ölgii Mongolian State Education University.

The research project, titled “Century-Old Flavor on the Verge of Extinction: Gambilya,” crafted under the guidance of Gönen Kaya, a dedicated teacher at Didim Public Education Center, and with the invaluable contribution of Balat Mukhtar Ali Konya, has successfully passed the scrutiny of the congress’s scientific committee and secured a place as an oral presentation.

This remarkable achievement will pave the way for the introduction of Didim’s unique culinary heritage to an international audience.

Gambilya

How to Make Gambilla?

Gambilya dish is a dish specific to the Didim region in Turkish cuisine. Gambilya is the name of the broad bean native to this region, which is larger than a lentil. Here is a basic recipe for preparing Gambilian food:

Ingredients for Gambilya Recipe

1 glass of gambilya

Half of 1 medium onion

peel of half a lemon

1-2 cloves of garlic

a quarter bunch of dill

1 tablespoon of salt

3 glasses of water

Wash the gamilla thoroughly and drain.

Chop the onion into cubes. Peel the lemon peel thinly and chop them into small pieces.

Fry the onions and garlic. When they turn pink, add the lemon peels and gambia. Add water and let it boil.

After boiling, whisk every 3 minutes until the gambilyas are cooked and crushed. Pass the pureed mixture through a fine mesh strainer.

Add finely chopped dill and optionally crushed garlic, mix and pour into my baking tray. In this region, gambilya is generally consumed as a cold appetizer. Enjoy your meal.