Local Delicacies
BREAD VARIETIES
Bread varieties include the flatbread called "Bazlama", phyllo bread, pita and somun bread.

Bazlama: Only flour, salt, yeast and water is added to the dough and kneaded in the evening so that the mixture is spread in the dough. The next morning the dough is rolled on a size of a lahmacun (Turkish pizza) and baked on a metal plate. Bazlama is an essential part of the breakfast.

Phyllo Bread: It is made with the flour produced from the best wheat of the region. The flour sent to the windmill is ground with or without bran as desired. The flour that comes from the windmill is poured in the cooking bowls. It is salted and kneaded by two people. Neighbors prepare the bread together with the knowledge that they will get the same help from them another time. The rolled doughs are cooked on the embers of oak. It preserves its freshness for up to 2-3 months since it is well cooked. Bazlama is always cooked alongside the phyllo bread, and served to the guests who come after smelling the bread, while those who cooked the bazlama bread eat it alongside tea and cheese. After the bread is finished, sometimes local pastries are prepared, and mostly katmer (flaky pastry) is cooked after the bread.

Somun Breads: They are sold especially in the center of Islahiye in the bakeries.

Pita: This bread, prepared in certain periods of the year as Ramadan pita, is available in Islahiye every day. Normal bread and pita bread bakeries are different.