Registered Middle Ash Bun, Oven Culture and Plateau Gastronomy Route

History and General Information / Local Legends and Folklore 'Orta Ash Bun', which has been made for centuries with flour obtained from the fertile wheat fields of Orta district, is a unique traditional bread cultural heritage registered with a geographical indication by the Turkish Patent and Trademark Office. In this ancient method, which has been maintained in the stone villages of Orta since the Seljuk and Ottoman times, bread dough is baked by directly burying it in oak wood embers and sifted hot oak ash. According to local folk tales, raiders on expeditions and Yörük families migrating to the plateau used to keep this bun, which does not stale and moldy, in food bags for months. The crisp crust and aromatic scent of the bun, which is wiped with a clean cloth after being removed from the ash, is among the most authentic bread examples of Turkish culinary culture. Geographical Structure, Altitude and Natural Features Orta district was established on a high plateau at the eastern foothills of the Köroğlu Mountains, at an average altitude of 1,260 meters. The district land is surrounded by cold springs, highland meadows and oak forests. The cool air and clean mountain winds brought by high altitude increase the quality of grain. Visiting Hours, Days and Entrance Fees