The production of kahke, a traditional treat of Ramadan and holiday tables in Kilis, has begun.
Kahke master Ahmet Yeşilbahçeci, whose grandfather introduced the recipe to Kilis in 1970, continues the family tradition. “It has been passed down from generation to generation and remains an essential part of holiday tables,” he said.
Yeşilbahçeci noted that kahke is found in every home during the holidays and is enjoyed year-round. Made with flour, vanilla, and locally sourced olive oil, its unique taste comes from both tradition and craftsmanship.
Muhammed Yasin Paşa
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