“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.
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 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
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.
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 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 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.
"Soup Mansion" is especially famous for its soup varieties and has many soup recipes specific to Turkish cuisine in its menu. Its branch in Zeytinburnu is located in Zeytinburnu Merkezefendi Neighborhood, on the European Side of Istanbul. In the summer of 2022, I went...
Mumbar Mumbar is a dish native to the Southeastern Anatolia Region of Turkey. It is a widely consumed flavor especially in provinces such as Gaziantep, Şanlıurfa, Mardin and Adana. Mumbar is a dolma made from lamb intestines. It is filled with ingredients such as...
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 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
Raw Meatballs are a delicacy of Middle Eastern origin and are widely consumed especially in the Southeastern Anatolia Region of Turkey. Although the exact date of its invention is unknown, it is thought to date back to 3000 BC. Raw Meatballs have been prepared in different ways in different geographies throughout history and there are various versions today.
Raw meatballs It takes its name from the use of raw bulgur in it. Raw meatballs, which are usually prepared with ground red meat and spices, are recently made without the use of meat, as well as the succulent version.
Lungs
In our country, the ones that come to mind when it comes to liver are lamb liver, beef liver, chicken liver and foie gras.
The most popular liver dishes of our country are; It is Lamb Liver made with Edirne Pan Liver and skewers. While Edirne Pan Liver is prepared by frying in the pan, Lamb Liver is prepared by roasting in the barbecue. Both livers are popular delicacies in Turkish cuisine and are among the preferred foods. Depending on personal preferences, cooking methods and local tastes, both varieties offer different tastes.
Bresaola Bresaola is a cooking ingredient unique to Italian cuisine, and being made especially in the region of Lombardy, Bresaola is obtained by rubbing the veal with a salty and spicy mixture and then drying it. For making bresaola, first of all, the...
Casserole Casserole dishes from Turkish cuisine are delicious dishes that are traditionally cooked in earthen pots called pottery or stew. Just as the casserole is a container used to cook the dish, it is also the general name of the dishes cooked in this container....
Kokorec
Although it is made from the most popular lamb intestine, sheep and cattle can be used in the intestines of the syrup particles and sleepy mixed into it. It is a Taste that is baked horizontally and presented to the customer on the plate as bread break or slice
Kokorecin is known to be an Anatolian and Balkan flavor.
Piennolo del Vesuvio DOP “Cherry tomato“ is one of the oldest and most typical products of the Campania tradition.
This cherry tomato from Piennolo del Vesuvio is characterized by a thicker skin, a strong connection with the stem,
KUBILAY KAYAR
Who am I:
Friendship Loving affection and companionship. A sea enthusiast who especially enjoys diving and fishing.
If not, the sine qua non is meat, and the red line is Animal Friendship.
Welcome to our ranks
Sarajevo, which constituted one of the important legs of our Balkans trip, fascinated us. We left Dubronik and arrived in Sarajevo via Mostar and on the way we were mesmerized by lakes, rivers and forests with every nuance of green and turquoise.
Lampart`s is definitely a dream place away from the stress of the city, located in the center of Switzerland’s big cities. Founders and owners Anni & Reto Lampart are artists in love with their work. For the value they give to their restaurants, they have received 2 Michelin Points and an almost always occupied establishment.
