Ehl-i-lezzetiz.biz

Ehl-i-lezzetiz.biz

Emma Thompson

Emma Thompson

Hi, I’m Emma Thompson, a 33-year-old intelligent and cultured professional. I studied gastronomy and food science at a prestigious university in London. I started my career in food and beverage management at a renowned restaurant and quickly rose through the ranks in this field. In addition, I specialize in food sustainability and innovative food technologies.
I am an intelligent, analytical and innovative personality. I am open to new ideas and cultures and constantly try to expand my knowledge. I am passionate about my work and pay attention to detail.

Murat Yilmaz

Murat Yilmaz

Hi! My name is Murat Yılmaz, I am a 37-year-old cook and dessert master. Since I was young, I grew up developing my skills in the kitchen in our family business. In addition to having a wide range of knowledge in cooking and dessert making, I learned many languages...

Sophie Müller

Sophie Müller

Hello, I’m Sophie Müller, a 40-year-old experienced chocolatier. I was born in Bern, Switzerland and graduated from a renowned pastry and chocolate school in Zurich. I have extensive knowledge of chocolate making and dessert arts, and I reflect this passion in my work.

I am patient and creative, with attention to detail. Developing and experimenting with new chocolate recipes is a passion of mine. I attach great importance to the quality of chocolate and sustainable sourcing. I am a master at making handmade pralines, truffles, and specialty chocolate bars, and I like to create innovative chocolate flavors using seasonal ingredients.

Geleneksel Vegan yemekler ve Vegan Steak

Geleneksel Vegan yemekler ve Vegan Steak

Geleneksel Vegan yemekler ve Vegan Steak Hello, dear readers of "We Are the Tastemakers", I am Anna Schmidt. Today, I will share with you my thoughts on the vegan flavors of the Mediterranean culinary culture and the new generation of vegan steaks. Mediterranean...

Anna Schmidt

Anna Schmidt

Hello! My name is Anna Schmidt, 35 years old, an energetic and innovative marketing professional. With my master’s degree in marketing from the university in Berlin, I embarked on an impressive career journey, especially in the gastronomy and tourism sectors.
I am an innovative, strategically thinking and highly creative person. I am passionate about my work and constantly focus on coming up with new ideas. Teamwork and collaboration are very important to me.

Fictitious writer staff

Fictitious writer staff

Hello, I’m Erhan Arda. As the founder and creative spirit of the “Ehl-i Lezzetiz Biz” blog, I am very excited and proud to introduce you to the new and fictitious writer staff of our blog. These talented pen holders are a product of my passion for exploring the diversity and richness of world cuisines. While creating them, I believed that each of them would enrich the pages of our blog with their unique stories and culinary knowledge.

Erhan Arda 2024

Erhan Arda 2024

Hello, I’m Erhan Arda. I am a Product Designer and Project Manager in my 50s, living in Switzerland. I grew up in Bakırköy, Istanbul and completed my education at Pilot Cengiz Topel Primary School and Bakırköy High School. I continue my professional career as a Product Designer in a biscuit company in Switzerland. I studied pastry and chocolate in Switzerland and then became a subject at the Food Technician Department of Strickhof wädenswil

Francesco Rossi

Francesco Rossi

Hello, I’m Francesco Rossi, a 40 year old professional chef and food blogger living in Italy. With my University degree in Gastronomy and Culinary Arts, I had the opportunity to experience a variety of culinary cultures, traveling between restaurants and cuisines around the world.

I have an adventurous, innovative, sociable and talkative personality. I have hobbies such as cooking, traveling, taking photos and exploring new cultures. I am especially interested in world cuisines, wine tasting, local delicacies and food photography.

Lebanese Baba Ghanoush

Lebanese Baba Ghanoush

“Baba Ghanoush” is a delicious appetizer or dip sauce from Middle Eastern cuisine that is also loved in our country, Turkey and Lebanon. This delicious snack is prepared by mixing tahini, lemon juice and Olive Oil with a puree made using grilled eggplant. The intense flavor of eggplant and the creamy texture of tahini make baba ghanouj a unique taste experience. It is usually served with lavash or pita bread.

Dove sandwich

Dove sandwich

The dove sandwich is a type of sandwich designed in Izmir, Turkey. It is very popular in Izmir, especially in Urla and Çeşme districts. Kumru sandwich is usually made by placing ingredients such as sausage, sausage, tulum cheese or Cheddar Cheese, tomato, lettuce and parsley between bagel bread.
Kumru sandwich must-haves include bagel bread, melted cheese, sausage, sausage, tomato, parsley and lettuce. These ingredients create the characteristic flavor and structure of the sandwich. In some recipes, ingredients such as peppers and onions are also used.

Dove Sandwich Recipe:

Breakfast culture and World Breakfasts

Breakfast culture and World Breakfasts

Breakfast culture varies greatly around the world. These differences are caused by geographical, climatic, religious and cultural factors. Breakfast is an important concept shaped by the traditions and local products of the communities.

Geographical Differences: Breakfasts in different regions vary depending on geographical factors. For example, in Mediterranean countries, ingredients such as olive oil, fresh vegetables, cheese, olives and honey are common for breakfast. In Middle Eastern countries, foods such as hummus, falafel, tahini, olives and hot pita bread are preferred. In Asian countries, rice, soups, seafood and fermented foods are frequently consumed. In America, on the other hand, foods such as coffee, cereal, sausage, eggs and pancakes are generally preferred for breakfast.

Climate and Seasonal Differences: Climate and season affect breakfast preferences. In cold climates, warm and hearty food is preferred for breakfast. For example, in Scandinavian countries, foods such as salmon, cheese, and yogurt are frequently consumed. In hot climates, light and refreshing breakfasts are preferred. In tropical regions, fresh fruit, coconut, and rice are commonly found for breakfast.

Buryan

Buryan

Buryan
Büryani is known as a local delicacy of Siirt and Bitlis. It is usually prepared using mutton or lamb. First of all, the meat is subjected to a special marinade process for making buryan. Then, it is baked in tandoor or oven for a long time. In the process of cooking, spices and oils are added to the meat, resulting in a rich aroma. As a result, Siirt Buryani is served as a hearty and delicious meat dish.

Plitvice Milli Parkı

Plitvice Milli Parkı

Located in Croatia, Plitvice National Park is a natural wonder famous for its unique natural beauty and fascinating landscapes. This national park is located in the northwest of the country, between the cities of Zagreb and Zadar, and is one of the most famous tourist destinations in Croatia, which borders Slovenia. Plitvice National Park is a UNESCO World Heritage Site worldwide, and there are many reasons why it’s worth it.

Plitvice National Park is famous as a region with 16 crystal clear turquoise lakes and hundreds of waterfalls. These lakes and waterfalls are fascinated and the dancing of the water within the park fascinates visitors. The walking paths in the park are full of wooden bridges and eye-catching views. It is a paradise for nature lovers and photographers.

Vitello tonnato

Vitello tonnato

Vitello tonnato,

Vitello tonnato is a dish that originated in the northwest of Italy, especially in the Piemonte region. The Piemonte region is an important region for Italian cuisine, and the region’s dishes have spread to other parts of Italy as well. Although the origins of the vitello tonnato are not exactly known, it is usually from the 19th century. century in Piemonte, and over time it also became popular in other parts of Italy.

Focaccia

Focaccia

Focaccia
Focaccia is a pastry typical of Italian cuisine, similar to a soft bread that is distributed in the mouth. Traditionally made with olive oil and salt, focaccia can be flavored by putting various ingredients on it. Focaccia is believed to have originated in the Ligurian region of Italy. Focaccia is often served as an aperitif or side dish, especially in Italian restaurants and cafes. It can also be easily prepared at home and flavored with different ingredients.

Aydin Tava Ciger Edirne

Aydin Tava Ciger Edirne

Edirne pan liver

There is no specific information about when Edirne pan liver appeared definitively. However, pan liver is an important part of Turkish cuisine, and Edirne is the city in Turkey where pan liver is the most famous.

Edirne pan liver is a recipe in which liver, usually cut into thin slices, is prepared by frying pans from pans to pans and served with onion slices and fried hot pepper on the side. Edirne’s pan liver restaurants have gained popularity among locals and visitors for years by offering this delicious dish.

Trileche

Trileche

Trileche is a dessert that belongs to the Balkan cuisine, Kosovo, and has become popular in Turkey, especially in recent years. Trileche literally means “three milks” because dessert is made with three different milks. It is usually prepared as a three-layer cake and soaked with sorbet and then served with whipped cream or cream.

I had the chance to eat Trileche in different places, but so far I had eaten the most delicious one at the Shendeti Patisserie in Kosovo Pirizrende

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