63-year-old Serpil Kadıköy, who has been producing halloumi (hellim) using traditional methods for 45 years, showed tourists how to make halloumi in her kitchen.
The 65-year-old ancestral kitchen in the Akdeniz village owned by Serpil Kadıköy’s family, where traditional halloumi is produced with the support of the Ministry of Tourism, has become a must-visit place for tourists.
Kadıköy, who produces natural products on the family farm with the methods passed on from her mother, also receives help in the kitchen from her cousin Fatoş Bozalan.
Tourists who visit the kitchen in the morning hours have the opportunity to see both the fermentation of halloumi and the preparation of village bread.
Tourists can bake the bread they prepared in the kitchen and have it as breakfast with fresh halloumi.
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