Its oldest recipes have been prepared in Arabian cuisine, and quince has been called “molasses” in historians of middle age. By using the mildly sour and juicy quince species grown from the oldest race of Çanakkale region, we cook our jams in copper pots with white beat sugar without adding any additive or stabilizer. Produced in totally natural and traditional method, the jam contains quince, water, white sugar, and lemon juice. Quince jam can be eaten with hazelnut and cream or it can also be used in tarts and cookies.
“There are 2 kitchens in Mevlevi Houses.”
Meals are cooked to saturate physical hunger in one of them. In other one, people satisfy their brains and hearts through the Sufism education.”