Cengiz Metehan Horuz, a student at the Department of Gastronomy and Culinary Arts at Istınye University, has undertaken an important project that sheds light on history using apricot kernels.
The Journey of Apricot Pits to the Present Day
Prepared by Cengiz Metehan Horuz, grandson of Mehmet Ali Nakıboğlu, known as “Bombacı Nakıp Ali” (Bomber Nakıp Ali), one of the heroes of the War of Independence in Gaziantep, the study recounts the struggle of the people against hunger during the famine years of World War I and the Antep War. World War I and the Antep War, while revealing the historical importance of using apricot kernels in bread making during this period. As part of the project, apricot kernels were ground into flour and used in a traditional bazlama recipe, then evaluated through scientific analysis.
Zero Waste Culture from Past to Present
The study not only revived a historical memory but also drew attention to the concept of “zero waste” in today’s culinary culture. Reminding us that nothing should be wasted during wartime, this research showed that food products considered waste can be reevaluated in kitchens.
Horuz stated that the concrete data obtained shed light on both waste management and the city’s historical heritage through the work of the Gaziantep Metropolitan Municipality’s Department of Culture and Tourism, expressing his hope that this project would inspire future generations.
Steps That Left Their Mark on City Life
The study also noted that Bombacı Nakıp Ali contributed to Gaziantep’s cinema history. Nakıp Ali, who brought projection cinema to the city in the 1920s, took important steps that shaped the cultural life of Gazianteplis. The “Nakıp Cinema,” established through his initiative, had a significant impact on the city’s social and cultural life for many years.
Our student Cengiz Metehan Horuz stated that his grandfather, Bombacı Nakıp Ali, was an unforgettable figure both for his contributions during the war years and to cinema culture. He emphasized that his goal was to keep his legacy alive and to contribute to both gastronomy and sustainable culinary culture through the apricot kernel.
Link to the News: https://www.cemiyet.com.tr/e-katalog.html/122?page=27
