Turkish Airlines brings 'The Oldest Bread' to its in-flight menu

Turkish Airlines has introduced 'The Oldest Bread' to its in-flight service menu.

The recently launched offering is made of Einkorn and Emmer wheats, which are considered the oldest types in Anatolia, the cradle of the most ancient civilizations.

Well-established in Turkish history, the menu item reflects how Turkish Airlines continues to find ways to share its culture with its guests through cuisine and connecting honoured traditions with modern innovations.

The menu item was officially introduced on flight TK3, flying from Istanbul to New York on Sept. 22.

Served heated and in a special bag with butter and olive oil before meal service, the bread will be available for Intercontinental Business Class passengers.

Prepared fresh by the airline’s Istanbul-based catering company, Turkish DO&CO, The Oldest Bread received additional consultancy of award-winning Turkish culinary historians Ömür Akkor and academic Çetin ªenkul.

“As the flag carrier that offers the world’s finest flavours to its guests and receiving numerous accolades for it from world renowned organizations, we are pleased to introduce our business class travellers to the world’s oldest bread grown from the reproduction of ancient wheat discovered in excavations in the Anatolia region,” said Turkish Airlines Chairman of the Board and Executive Committee Prof. Ahmet Bolat. “With this bread, traditional to Turkish cuisine and significant to global culinary history, we aim to blend past and present together on our inflight guest experiences. We hope that our new menu item will be appreciated by our guests as we continue our award-winning leadership in the field of inflight dining.”

The Oldest Bread is a Turkish Airlines project that reflects the history of Anatolian agriculture that began approximately 12,000 years ago in the Taº Tepeler region.

Considered one of the centers of the Neolithic Revolution, Taº Tepeler was the first time in history that human communities transitioned from a hunter-gatherer lifestyle to a settled, agricultural society.

Sourcing 80 per cent of the products used in its menus from local producers, the airline’s in-flight dining offerings are prepared daily by expert chefs using the freshest products in a boutique production style.

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