POZANTI TAHİNLİ PİDESİ ÜRETİM SÜRECİNİN İNCELENMESİ

From the north to the south, from the east to the west, Turkey has a rich accumulation in terms of food variety and local tastes. In addition to the variety of dishes, Turkish cuisine has become a center of attraction for visitors who want to taste new tastes and get to know cultures with local foods. Therefore, the preservation and development of local products has an important value both for the promotion of the region and for gastronomy tourism. For this reason, the research was carried out with the aim of revealing and examining the traditional production processes of tahini pita, which is one of the local products of Pozantı district. In this context, a total of 11 participants from the tahini pita masters, housewives and local people living in the Pozantı district of the research and who agreed to be interviewed were interviewed in February 2025. The data were analyzed with the MAXQDA program. It was determined that the results of the research stated that the geographical indication of the tahini pita would have positive reflections on the protection of the quality of the product, its promotion, and economic and cultural aspects. In addition, it is seen in the research that the number of masters producing tahini pita is low. It is thought that revealing the differences of the local foods of the research will contribute to the sustainability of the traditions.