Monday, September 23, 2024 Turkish Airlines , renowned for flying to more countries than any other airline, has introduced a unique new addition to its in-flight menu: ‘The Oldest Bread.’ This freshly launched offering is crafted from Einkorn and Emmer wheats, two of the oldest grains originating from Anatolia, a region steeped in ancient civilizations. Although new to Turkish Airlines’ culinary service, these grains have deep roots in Turkish history, symbolizing the airline’s commitment to sharing its rich cultural heritage with passengers by blending time-honored traditions with contemporary innovations.
The new menu item made its debut on flight TK3, traveling from Istanbul to New York on September 22, 2024. To commemorate the launch, Turkish Airlines premiered a film showcasing the regions of Göbeklitepe, Karahantepe, and the Euphrates River, produced in collaboration with Türkiye’s Ministry of Culture and Tourism. The bread, served warm in a special bag with butter and olive oil, will be available to Intercontinental Business Class passengers.
Prepared daily by Turkish DO&CO, the airline’s catering partner in Istanbul, the menu received additional guidance from award-winning culinary historians Ömür Akkor and academic Çetin Şenkul. On the recent inflight dining addition, Turkish Airlines Chairman of the Board and the Executive Committee Prof. Ahmet Bolat stated: “As the flag carrier that offers the world’s finest flavors to its guests and receiving numerous accolades for it from world renowned organizations, we are pleased to introduce our business class travelers to the world’s oldest bread grown from the reproduction of ancient wheat discovered in excavations in the Anatolia region.
With this bread, traditional to Turkish cuisine and significant to global culinary history, we aim to blend past and present together on our inflight guest experiences. We hope that our new menu item will be appreciated by our guests as we continue our award-winning leadership in the field of inflight dining.” The Oldest Bread project by Turkish Airlines highlights the rich agricultural history of Anatolia, dating back roughly 12,000 years to the Taş Tepeler region.
Known as a key site of the Neolithic Revolution, this area marks the point in history where human communities transitioned from a nomadic hunter-gatherer existence to a settled agricultural society. It was here that wheat was first domesticated, reshaping both the dietary habits and social structures of early civilizations. Turkish Airlines continues to lead the way in offering world-class in-flight dining experiences, renowned for its globally recognized menus that blend traditional Turkish flavors with international cuisine.
The airline sources 80% of its ingredients from local producers, ensuring freshness and quality in every dish. Prepared daily by expert chefs, the meals follow a boutique production approach, maintaining Turkish Airlines’ reputation as the airline with the finest in-flight culinary offerings..
