Muş Local Food Project from our University

Our university has added a new one to its activities which are held for the continuation and promotion of the Muş Culture. Muş local dishes will be served to students and staff in our central cafeteria on Fridays.

Within the scope of the work organized under the coordination of the Department of Health, Culture and Sports, there were 4 types of Muş regional dishes consisting of ayran aşı, güllük, bulgur pilaf with green lentils and teter halva on Friday, 20.05.2022.
Our Rector Prof. Dr. Fethi Ahmet Polat, our vice rectors, our Secretary General Harun Demir, unit chiefs, staff and students attended the dinner.

Our university's institutional chef Ayhan Berk, other chefs and the local dishes prepared by the kitchen team got full marks from the students and staff.

Expressing their satisfaction with the appreciation of the dishes, Berk stated that "Both the staff and students will be fed healthy in terms of the content of these dishes, and it will contribute to the promotion of Muş."

Making important contributions to the presentation and service stages of the dishes, our University's Head of Cookery Program, Lecturer Hüsnü Kasar emphasized that today's meals gain importance in the presentation and service along with the flavors of the dishes, and  he said "Within the scope of this project, local dishes of Muş were served in accordance with modern presentation techniques, and in the cookery program, we teach our students about the preparation of Muş dishes and presenting them with modern techniques." He pointed out that this study will contribute to the promotion of Muş throughout the country, since we have students from different provinces.

Making statements about the project, Şükrü Çobanoğlu, Head of Health, Culture and Sports Department of our University, expressed their satisfaction with the realization of this project, which will contribute to the promotion of our city, even to a small extent. Çobanoğlu added his statements that “As of today, we made a decision to have at least one kind of Muş local food in our cafeteria every Friday, and today we made the first application and included 4 types of Muş local food on our menu.The positive feedback we received after the food service gave us strength for the sustainability of our project”. Also, he stated that 9 regional dishes of Muş, including ayran aşı, halim aşı, güllük food, helise, keskek, kelem dolması, Muş meatballs, bulgur pilaf with green lentils, and teter halva, were included in the menu within the scope of the project, and he presented his thanks to our Rector Prf. Dr. Fethi Ahmet Polat for the support he gave to the project.

Rector Polat, who attended the dinner on the occasion of the first day of the practice, emphasized that they have implemented many projects for the promotion of Muş and that this practice will contribute to the promotion of Muş. Stating that he had tasted some of them before, Polat said that he liked the dishes very much, chatted with the cooks who prepared the dishes, took a souvenir photo and congratulated everyone who contributed to the project.