Iskender kebab or Iskender doner is one of the famous kebab dishes of Bursa region. It started in 1867 in Kayhan Bazaar. In fact, although the basic ingredient is Doner, what makes Alexander Alexander is the butter on top, the tomato sauce, the yogurt next to it and the fatty pita pieces underneath. [:]
Fatih Women’s Market is one of the unique regions of Istanbul. In fact, we can call it little Siirt. Those who come here are trying to supply local needs that they cannot find in Siirt, Adıyaman, Diyarbakır Mardin such as Honey, Cheese Spices and other places. There is also another job to feed your stomach. In this regard, a place where you will definitely not go hungry is Büryan Diyarbakirinmi siirtin or bumbar or mumbarmi, but what will be said is that you can eat the most delicious here.
It is possible to eat beautiful Tepsi kebab everywhere in Antakyan, but we still wanted to take advantage of the opportunities in the long bazaar of the historical place. If we had continued on the path of the Gourmets who had fallen on the long bazaar road before us, we would have to take the breath in the butchery of Pöç.
A short time ago Erhan Ben and Christoph Restaurant Höck Lyssteydik
When you arrive at the restaurant, the Höck team welcomes you in a Hospitable way, which immediately gives them plus points. The restaurant is designed in a homelike atmosphere, but it has enough space for everyone. But still a small suggestion On weekends you should definitely book and go!!!
A TASTE SHOP IN AYVALIK
The company has been serving in Ayvalık since 1941. Officials say that the peculiarity of the sweethouse is the use of natural products in all of its products; sweeteners, colorants and similar artificial substances are not used.
(Ottoman: آيوالق, Ancient Greek: Κυδωνίαι, Contemporary Greek: Αϊβαλί, Ayvali or Κυδωνίες, Kidoniyes) It is a district of Balıkesir Province in the Marmara Region of the Republic of Turkey in the Aegean Region. Located in the westernmost part of Balıkesir province, on the coast of the Aegean Sea, the district is one of the most important tourism centers of Turkey.
The historical Kumkapı tripe was founded in 1958 by Fevzi usta. Fevzi Usta, who retired at the end of the 80s, handed over the place to Recai Usta, who was working as a master at that time. Recai ustada Ogün has continued to operate the place as if there has been no change of hands since today.
Panzerotti Luini
Ms. Giuseppina Luini came to Milan from Puglia in 1949 with her family. The family business they founded. In its early years, especially the halisti with a focus on bread production, gradually began to make the traditional products of Puglia.
Ristorante Sabatini
Sabatini is a Restaurant that has been serving at the same address in Milan since 1946
I have come to this Restaurant with my family many times before. Every time I visited, I was satisfied with the product range and service.
[:d e] El-Mosquito hat in der Schweiz vier Filialen, wir entschieden uns für die Filiale in Bremgarten.
Unsere Abend haben wir mit etwas apparativen angefangen die aus Kiwi und Passionsfruchtsaft hergestellt waren. Es war optisch sehr schön serviert und schmeckte auch sehr fein. [:en] El-mosquito has four branches, and we chose the Bremgarten branch.
We started our evening with a snack, the drink consisting of kiwi and wheel felek juice was beautifully decorated and delicious to taste.
At the beginning we had a Nachos on the middle, it was very delicious with melted cheese on it and the bitterness with Guacomole sauce on the side[:]
Restaurant Pizza Turnover is a Business Representing Neapolitan Cuisine in Rome, The Owners Are Originally From Naples Family. The charcoal burning Pizza Oven in the restaurant is an ideal solution for the pizzas to be delicious from each other. The dough of the Neapolitan style pizza is a little more filling than the Milan pizza. (not crispy). it is cooked in a very hot oven in a few minutes.
Kadayif Absolutely One of the precious delicacies we have in our culture. Over time, it has been able to renew and develop itself according to regions. Exit points We can count many products developed from them, such as Tel kadayif, Bread Kadayif and Tas kadayif, such as Antakyanin Künefesi Diyarbakirin burma Kadayifi Antebin Fistukli Kadayifi
Künefe is a dessert made from kadayıf and cheese and served hot, belonging to the Eastern Mediterranean region. Künefe, whose homeland is Hatay, is also made in different ways in Mersin, Adana, Gaziantep, Kilis, Şanlıurfa, Diyarbakır and Mardin.
Uzun Çarşı
Uzun Çarşı, which was built in Antakya in the 1890s and where it is possible to make all kinds of shopping from local foodstuffs to clothing, has nearly 750 workplaces within its structure.
HISTORY OF HATAY ARCHAEOLOGY MUSEUM
Excavations in Hatay started in 1932. Between 1933 and 1938, excavations were carried out in Cüdeyde, Dehep, Çatalhöyük and Tainat in the Amik Plain by the University of Chicago, Chicago Oriental Institute. In 1936, Sir Leonard Wolley Samannah on behalf of the British Museum
