Michelin Guide chef Sinem Özler hosted the festival's culinary program as chefs and writers visited the city's 52 Flavor Stops, highlighting traditional dishes including eli böğründe, sömelek meatballs, and Maraş ice cream.
The guest chefs and writers learned about the preparation of dishes from masters at the flavor points. The character of the city's cuisine is defined by meat and bulgur, as well as yogurt, tarhana, sumac sour and Maraş pepper. Maraş ice cream, made from goat milk and salep, was also among the flavors introduced.
