Turkish Airlines (THY) introduced a unique culinary experience on its Sept. 22 flight from Istanbul to New York by serving passengers an Anatolian bread made from wheat domesticated 12,000 years ago in the Tas Tepeler region of Anatolia.
This bread, believed to be the world’s oldest, reflects Turkish Airlines’ efforts to connect passengers with a significant piece of Anatolian history while enhancing its in-flight dining options.
Turkish Airlines serves ancient Anatolian bread on New York route
Renowned Turkish chef Omur Akkor and academician Cetin Senkul collaborated to recreate this ancient bread recipe, using research from the archaeological site of Gobeklitepe.
The bread was then prepared by Turkish DO&CO, the airline’s catering partner, and served to business class passengers. “This project represents our dedication to introducing our guests to the deep cultural roots of Anatolia,” said professor Ahmet Bolat, chairman of the Board and Executive Committee of THY.
He expressed his excitement about offering this unique product, adding, “We are thrilled to bring a taste of what is believed to be the world’s oldest bread to our passengers.”
The bread served warm in a special cloth bag with butter and olive oil, is part of THY’s broader initiative supported by Türkiye’s Ministry of Culture and Tourism. The airline aims to introduce travelers to the rich heritage of Anatolia through its in-flight menu.
Preserving Turkish cultural heritage through culinary efforts
The concept for this bread began with a three-year collaboration between Akkor and excavation teams at Gobeklitepe. They studied ancient wheat varieties found in the region and used traditional methods to recreate the recipe.
Kavilca flour and amber wheat flour formed the base, with water, salt, and a small amount of yeast added to achieve the right texture. The bread was baked in Turkish DO&CO’s kitchens and carefully transported to New York for the flight.
The initiative also aimed to increase awareness of Türkiye’s archaeological heritage. THY, in collaboration with the Ministry of Culture and Tourism, featured the bread in a short film that presented the origins of the ancient grain and its role in human history.
Professor Necmi Karul, head of the Gobeklitepe excavation, emphasized the importance of the project. “Our findings show that bread played a crucial role in the diet and daily life of people living in the region 12,000 years ago. This project helps bring that history to a broader audience,” he explained.
Turkish Airlines brings taste of ancient Gobeklitepe to New York-bound passengers
Turkish Airlines plans to expand this initiative to other long-haul flights, offering business class passengers a taste of Anatolia’s ancient past. The airline sources 80% of its in-flight products from local producers and continually seeks to offer unique and high-quality experiences to its guests.
Bolat shared his hopes for the future of the project, saying, “We want to continue introducing our passengers to the rich history and cultural heritage of Türkiye. The response to the world’s oldest bread has been overwhelmingly positive, and we look forward to sharing more of our country’s culinary traditions with the world.”
Turkish Airlines’ efforts to offer this ancient bread to passengers demonstrate its commitment to promoting the cultural richness of Anatolia on a global scale. As the airline continues to lead in in-flight dining, it remains dedicated to creating memorable experiences for its passengers, starting with this ancient bread that connects modern travelers to a 12,000-year-old tradition.
