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Recent excavations in Türkiye have revealed not just artifacts but also age-old recipes, bringing ancient Roman flavors back to life today.
Turkish archaeologists have recently finished digging at the ancient site of Durku, located in the Gaziantep province of southern Turkey. This area has evidence of human settlement dating back thousands of years and lies along a historic trade route.
While excavating, the team found various artifacts—both written and visual—that shed light on ancient cooking methods.
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With all this new information, historians and chefs collaborated to recreate several ancient dishes. These culinary samples were presented at the GastroAntep Culture Route Festival 2025, which took place from September 13 to September 21.
Visitors were treated to a special round bread known as Pompeian bread (or panis quadratus), along with olive paste called olibatum, and a honey cake known as linum.
They also replicated globuli, which is a honey cheesecake, and dulcis piperata, another variety of honey cake.
Umut Yilmaz, the mayor of Shehit Kamil, mentioned that Gaziantep is quite renowned for its food culture.
“The taste of this land. Anyone who visits here can taste it.”
When they showcased Roman bread and other prepared foods to the Minister of Culture and Tourism, he noted how delicious it was, Yilmaz shared.
“We wish to feature these breads and dishes on flights to Gaziantep,” he added. “Regardless of where travelers come from, we hope they’ll get to taste these local foods and learn about Durk through them.”
Yilmaz emphasized that the Pompeian bread has a flavor that’s truly distinctive compared to other regions in Türkiye. “These flavors are local,” he reiterated. “Everyone who comes here can taste it. We celebrate these foods and narrate the story of Durk.”
Chef Mutlu Durgun, who is behind the recreation project, noted that the dish’s ingredients were suitable for the conditions of the time, such as wartime. Interestingly, the ancient recipe underwent numerous trials before the method was finalized.
“Our professors instructed us in recipes for foods and breads we discovered depicted in mosaics and inscriptions during our dig,” he explained. “We cook according to that recipe.”
For instance, Dargun pointed out that, back then, sugar didn’t exist, so they used honey instead for desserts. Following directions from his professors, he aimed to adhere closely to the original recipe.
“After sharing the history of Durk with visitors, we plan to teach these recipes to locals so they can prepare and serve these ancient breads and desserts to guests,” the chef concluded. “We want you to experience this taste.”
