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
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...
Francesco style Caprese
Traditional Recipes from Italian Cuisine –
Francesco style Caprese
Hi, I’m Francesco. Today, I’m going to share with you a Caprese dish: Caprese. A simple yet flavorful dish, a symbol of the Italian culinary culture of my childhood.
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 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
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
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.
Francesco Style Papa al Pomodoro
Hi, I’m Francesco. Today I’m going to share with you a dish that touched both my heart and the green hills of Tuscany: Pappa al Pomodoro. This simple yet flavorful dish is a symbol of my childhood and the rich culinary culture of Tuscany.
The Story of Pappa al Pomodoro
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
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.
Kaygana: A Journey of Taste from the Ottoman Empire to the Present
Are you ready for a timeless journey of taste? Today, I will share the story of Kaygana, one of the hidden heroes of Turkish cuisine, and how you can prepare this unique flavor. Kaygana, one of the indispensable tastes of Ottoman palace cuisine, has been a treasure of...
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
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 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.
Ikram’s Restaurant | Lebanese cuisine
IKRAM’S Restaurant is a place that represents Lebanese cuisine in Konstans, Germany, in a wonderful way. They care about the presentation of the dishes as well as their content, and the master at the barbecue is very skilled. The choice of meat and marination are also very important, but the lamb chops were like marshmallows both times I went.
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
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 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 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
The origin of the word soup is the Persian word "ash" (آش). This word, besides the meaning of "soup", is used to refer to a type of juicy dish that is usually prepared with vegetables and meats. In Arabic, the word meaning "soup" is used as "shorba" (شوربة). ...
Çorba Konağı
"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 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...
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 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
Çiğ Köfte
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
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 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 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
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.
Maturity points in the cooking of meat
Maturity points in the cooking of meat on the barbecue:
Delivering meat to the desired point on the barbecue is an art that requires knowledge and skill. But it is not unlearnable.
The heat on the top surface of the meat should be between 170 -180°C. Thus, the sweetening of meat and the increased taste of frying are achieved without loss of weight
Internal heat of meat is one of the most important factors to achieve the goal. In short, the internal heat of the meat tells us the cooking point.
MICHELIN GUIDE 2022 ISTANBUL STAR DISTRIBUTION NIGHT
Michelin Guide Started in 1889 when the Michelin brothers founded their tire company, the story was initially expanded to show drivers the listening notes they would choose on their routes, then printed with its distinctive Red cover and put on the market in 1920 at a...
Piennolo Vesuvian Tomato
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,
BOLERO Restaurant
At BOLERO Restaurante you can taste all Spanish specialties
“Tapas, Paellas and local Wines”
Kubilay Kayar
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
Rotisserie lamb in Sarajevo
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.
Thank you all for 111`111 Followers
Dear Ehl-i Lezzetiz biz Followers Thanks to you, as of today, we are celebrating the number of 111`111 Followers together. We had developed different ideas in our minds for the celebration of this important day, the most prominent of which was to treat our 111`111th follower and his family to a meal. But then we came up with a more suitable idea:
Easy Kadayif recipe for housewives
Kadayif is one of our desserts that you can achieve great presentations with easy preparation and a little effort. The fillings put inside, such as walnuts, almonds, figs, dates, cream cheese and many more, and with the intensity of the syrup, it is in your hands to get a heavy or light version.
Gourmet Restaurant Lampart’s
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.
Wok Roasting
Mix the lamb meat with oil and put it on the hair for roasting.
– Turn them upside down every now and then and let the meat seal in the oven for 3-4 minutes.
Restaurant Blüemlismatt
Restaurant Blüemlismatt is a mountain restaurant at 844 meters above the sea above Egerkingen.
But you feel like you are in a gourmet restaurant, not in the ambiance of mountain restaurants in general.
Restaurant management Markus studer and his team are absolutely friendly. The decorations and plant diversity around the restaurant are very organized (obviously planned by a master and implemented with love)
Midyeci Koray
Midyeci Koray A new place in Bakirköy. From the decoration to the Kokoreç wrapping package paper, the PR work is beautifully done. The employees are smiling and fast. Mussels can be ordered hot or cold. You can buy...
Fame Tripe Band Trotter
In a section behind the Post Office in Bakırköy, Fame Tripe Kelle Paça. The last time I went and drank soup with my friend Kublai. The taste is still on my palate. If you go, you must pay attention to the bitterness of the master has a wonderful hot pepper I recommend using it in its dose. the soups and nevales were absolutely wonderfully clean and fresh.
Cevheri’s Hotel & Restaurant
[:d e] Wir haben die Empfehlung von Cevheri’s Restaurant in Bakirkoy, von Turgut erhalten der in Bakirkoy ein einheimische Handwerker Restaurant führt. Er sagte, “ich liebe die Lahmacun von Cevheri’s” . [:en] We received the recommendation of Cevheri’s Restaurant in Bakırköy from our brother Turgut, who also owns an Esnaf restaurant in Bakırköy.
He said go and I love Lahmacun. He said little… [:]
Restaurant Pouletburg Attighausen
When Pouletburg is translated into Turkish, it means Chicken Castle. This is a restaurant that has become famous for its Chicken in the Cart that it has been making for years. Butter Mustard is served with different spices, Pepper flakes and garlic dressing and a piece of cucumber tursu on the cooked chicken. Although there are Difference Dishes on the menu, almost all of the people in the Salon come here for this meal.
Caffe é Piu
Malters ta Cafe e Piu restaurant’s pizzeria took part in the 3rd place at the 2017 world championships (Coppa del Mondo di Pizza- Pizza World Cup- in Rom) held in Rome. When we found out he had achieved the title, we wanted to try the champion pizza. When we all slept, we came with friends.
Restaurant Ditirambo Rom
Our intention in our trip to Rome was to eat in a nice restaurant, let’s say fish or meat, among the restaurants I chose, we decided on Restaurant Ditirambo or what restaurant we chose. From the outside, it was a place without much air in a small cramped place, implying that we chose a restaurant full of life and food inside. [:]
Manisa Kebab | Taylan Restaurants
On an Aegean Tour, our way fell to Manisa. Unfortunately, I did not have the chance to visit Manisa tall, but we chose Taylan restaurant to eat Manisa Kebab. The restaurant is a competent place with its establishment history of almost 100 years. I wanted to share an exquisite Flavor with you
Ladurée
Ladurée
Ladurée is a pastry shop founded in Paris in 1860. The most famous product of the place was found 100 years after the establishment of the Hungarian company. Over time, the name of macro is okadır and has been copied under different names in many countries.
Restaurant Café de Paris
Restaurant Café de Paris
Although 87 years have passed since the presentation of the idea of Cafe de Paris (Spicy butter sauce) designed by Mr. Boubier in the 1930s to the customers in the lines of the same years, the same product is still offered to the customers with the same quality in the same restaurant with the same love and affection. It’s unbelievable that there is only one menu in this restaurant. The contents of the menu are water next to the green salad, the Antrkot with Cafe de Paris sauce French fries served several times hot.
Chattybian tenderloin
Chateaubriand is the name given to a double cut Piece in the middle of the Beef Net. Pink or little bloody cooked is acceptable.
The piece, cut to a thickness of about 4 cm, has a range from 400 to 600 g. Named after the French writer and politician François-René de Chateaubriand (1768–1848)
songs with food names in the name or content
Hello Dear Well Delicious we are Followers.
It is said that the way to the heart of man passes through his stomach, but is this the only thing?
Ehl-i Lezzet Evening at Home
We ate different dishes with our Ahl al-Lezzet group in different places from gourmet restaurants to street food.
I invited my friends from Ahl to my house for a change, of course, I needed to prepare a little bit about the menu in order to host them well.
Şanlıurfa
Sehrin Tarihi: ŞANLIURFA TARİHİ M.Ö. 600.000 yıla kadar uzanan Paleolitik Döneme kadar tarihlendirilen Urfa, Epipaleolitik ve Neolitik Çağlara tanıklık etmiştir. Urfa kent merkezinde yapılan araştırmalar tarihe ışık tutacak niteliktedir. Bunlardan en...
Asitane Restaurant Ottoman Palace Cuisine
A Restaurant that I appreciate and value with its Asitane Concept, food and presentations. Since 1991, the food and dessert expenses records of Topkapı, Dolmabahçe and Edirne Palace kitchens, the books of important banquets, books written by foreign state officials and various professional groups,
Akcaabat Köfte Nihat usta
A member of Turkey’s meatball wealth is Akcaabat meatballs. The one made from beef minced meat is acceptable compared to other meatballs with little spicy and a little garlic.
Konyali Ahmet Usta Kusadasi
When I went to Ahmet Usta from Konya, I chose the place to eat bread with meat. They make meat bread great, but I must say that other products are very good If you are hungry, Konyalı Ahmet
Kebapçı Dursun Denizli
As in every region in Turkey, Denizli has its own kebab. In Denizli Kebab, the meats are actually prepared in a similar way to Kuyu kebab in Tas firin over heavy fire. But of course, the mastery of the business is hidden in the details Denizli kebab Not every place of the lamb is used, especially the fattier places are selected and the tail oil is added to the mist.
KOKOREÇİ ZÜLFÜ USTA MERCAN
Kokorec
As it is known, Beautifully washed, Cleaned Lamb Intestines is a product prepared by lining up the Fog with the sleeper and fat parts and cooked slowly in the acceptable charcoal barbecue.
Taksim Sutisis Breakfast
Taksim Sutisis Breakfast
Taksim Süt is definitely one of the beautiful places to choose for breakfast in Istanbul. You will surely be pleased with the taste of those fascinating ambience products. But it is definitely not one of the places where you can have cheap breakfast in terms of price.
Merkez Efendi Mevlevihane köftecisi
Merkez Efendi Mevlevihane köftecisi
I had heard about the fame of this place and the flavor of its meatballs for a long time. Thanks to my friend Kublai, we came to a lunch together.
On our menu: Strained Lentil soup, Piyaz, Merkez Efendi Meatballs and Hayrabolu Dessert as a closing. The Hydrant of the menu was Meatballs with their absolute great flavors but the soup, Piyaz and Dessert were great.
MAŞUKİYE Village House Waterfall Restaurant
MAŞUKİYE Village House Waterfall Restaurant
Our town, which borders Sakarya in the East of Izmit, lives in a different beauty in all seasons because it is on the shores of MAŞUKİYE and Sapanca lake and at the foot of the Karatepe peak. Water skiing can be done in Sapanca lake and there is a facility in the area where the Old SEKA Camp is located. Kartepe, which is in a very convenient position in terms of mountain tourism, is in the southeast of Izmit.
Mustafakemalpaşa Cheese Dessert
Mustafakemalpaşa Cheese Dessert
Kemalpaşa Dessert is a dessert variety produced in Mustafakemalpaşa district of Bursa for hundreds of years. In the sweet months of Ramadan, it has a special place in Iftarsofras.
The real name of the dessert is Mustafakemalpaşa Cheese Dessert, but it is commonly referred to as Kemalpaşa Dessert. It is possible to find only the double roasted variety of the dessert, which is produced daily in the district and consumed fresh, due to the short shelf life outside the district. For this reason, there is a great quality difference between the dessert eaten in Kemalpaşa and the dessert eaten outside.
Sfogliatelle and Naples Pintauro Pastry Shop
Sfogliatelle is a pastry in the vicinity of Naples. This product, which is made of dough consisting of a kind of oily layers, is famous for its coni-shaped form. Cone-shaped Dough is filled with Ricotta (a kind of soft Cheese) flavored with the aroma of Cinnamon and Orange blossom before entering the oven.
Naples impressions
Naples (Neapolitan dialect: Napule) is a town and local government comune in the Campania region of southern Italy, in the eponymous province of Naples, capital of the Campania region and the province of Naples. It is the third largest city in Italy by population, after Rome and Milan. The city is full of history, art, culture, architecture, music and
istanbul kebapçı Bakirkoy
Istanbul kebab shop Bakirkoy If I were asked which Kebab shop I went to the most in my life, I probably wouldn't have to think too much because the answer is obvious....
New Domain and Logos
I have already shared with you my new Ahl al-Lezzetiz.biz logo. Now I would like to share a second development with you. [:]
New “ehl-ilezzetiz.biz” Logo
I designed the Ehl-Lezzet Logo in 2013 at the establishment of Sayfan, but the Logo I prepared did not make me happy. Over time, we actually got used to each other and managed until today. Although I had plans for change in the long term, I had not been able to find the opportunity and make the change until today.
Lahmacun
Dough with a diameter of 25 – 30 cm a few millimetres thin. It is acceptable to prepare it by adding minced meat, parsley, onion, garlic and the necessary spices and cook it in the Tas oven. and it is a popular bakery dish, especially to be eaten with buttermilk.
Rhein Waterfall
The Rhine Waterfall is a waterfall with a height of 23 meters and a width of 150 meters. 373 cubic meters of water flows per second from the waterfall, which has a depth of 13 meters, this figure rises to 600 m³ / second in summer.
It is one of the beautiful places to visit in Switzerland on beautiful summer days.
Tulip tripe
I have been wanting to go to Tulip tripe for a long time and it was fortune in the summer of 2016 with my son. The head trotters and tripe soup were very nice. But the head was probably heated and brought in the microwelle. I could not figure out whether they were working like this because there was no tandoor or if it came across me from yesterday.
ozcanlar Tekirdag Meatballs
ozcanlar Tekirdag Meatballs
The fame of Tekirdağ meatballs has spread beyond Tekirdağ to the whole country and even to the world. In this regard, Özcans have a great role in achieving the fame of Tekirdağ meatballs as a business.
Ordu Boztepe
When you look from Boztepe, which is 530 meters high from the sea, all the beauties of the center and vicinity of Ordu are under your feet.
Boztepe is a nice alternative in the cable car as it can be easily reached by car. Food and beverage and recreational facilities and wooded picnic areas are available.
Atakoy Gelik
Gelik Atakoy
After the famous Gelik Mushroom Rice And Gelik Kuyu kebab, closing with Kazandibi and Kunefe.
Fisherman Bayram
Fisherman Bayram
If you are around Bakırköy and you want fish, you can eat fish and feed yourself in the fishermen’s bazaar of our childhood. Almost all of the businesses in the bazaar have a Counter where fish sells and restaurants where you can sit and eat the fish you have chosen.
Çınar Altı Sleeper
Sleepiness is a offal and is especially known for the Sütlüce district of Istanbul. Although the sleepiness comes out of lambs and veals, dairy lamb is most preferred. The so-called sleepiness consists of some glands in the thymus and pancreas areas located in the upper part of the animal’s rib cage. Sleepy, which is accepted as a standard offal dish in our country, meets customers only in very luxurious restaurants and menus in Europe.
Cigerci Niyazi Usta
Edirne’s Gorgeous Liver Pan and the must-have Cacık, Yogurt, finely chopped Onion, hot Pepper sauce and Roasted hot Pepper.
Hotel Restaurant Kreuz
Pictures from our lunch at Restaurant Kreuz:
Lamb Chop Plate, with plenty of vegetable nevals on the side and a frying ripeness point that is 100 % fastened. It was simply wonderful.
Lunch at Traube Trimbachta
Lunch at Traube Trimbachta
Traube is a restaurant with 17 Gourmeo Points. At lunch, they usually do the work and exercise of their dinners. A restaurant where you will feel yourself in the dream world with its great tastes and tremendous presentations.
Monaco Exotic Garden and Cave “l’Observatoire”
This garden with unusual structure in Monaco is home to more than a million exotic trees. This work, which was installed on the rocks overlooking Monaco in 1933 and started to be built, became an indicator of natural wealth over time.
Alfa Pizza
Alfa Pizza
I have been preparing for a change for a long time for my Ehl-i Taste page. This change will include new recipes and cooking videos made by yourself or fellow Bloggers.
Paper Kebab
We were so pleased with the tray kebab that we then made a Kagit kebab. the difference is that the paper kebab is not so damp
.[:]
Tantuni Kebab
Tantuni, the unique kebab of Mersin region; It is a kebab variety in which boiled lean steak meat is cooked in a special tray with oil, water and spices and greens added and served with local open lavash or bread.
Camlibel Row Meat
Çamlıbel is a place you can visit with your friends or family who are left with plenty of spaces between the tables in the garden spread over a wide area on the road while coming from Istanbul. Although it is an alcoholic restaurant due to its structure, it is a place that can be easily visited by those who do not use alcohol. [:]
Fujiya of Japan
Fujiya of Japan
This time on our Taste trip we chose Japanese cuisine Sushi, Dashi, Soja, Goja and Teppan-Yaki in short, everything the Japanese eat. It is always said that the Japanese eat good and healthy food with pleasure. Well, let’s come to visit Japanese cuisine.
Cunda Lokmacı Saki & Mustafa
Lokma Dessert Although it is a popular flavor of the whole Aegean region, the first place that comes to mind when it comes to Lokma is still the island of Cunda.
Saki and Mustafa are the masters of the cunda, who make the bite, which is one of the unchangeable entertainments of our Summer Holiday, the best.
Birbiçer Kebab
It is a common habit to have breakfast in the kebab shop in Adana. and we should have tried it on our trip. We chose Birbiçer Kebap for our breakfast. our place at the beginning of the stove was great
Ice Cream Maker Halil
Halil, the ice cream shop, is a place known by everyone, near the Municipality. So whoever you ask at the center can tell you the way immediately. The view at the first entrance to the bakery is very appetizing. Hot openings, pastries, pastries, sweet, salty pastries lined up on the counter in the middle provoke people with their images and smells.
Ayvalık Toast Mesutun Buffet
One of our greatest entertainments in Ayvalık is to eat from that delicious Ayvalık toast in the absolute. As a matter of principle, I defend the idea that everything will be eaten in the best way on the spot, although those made in other places do not reach the same taste if they approach the taste, the dexterity of the craftsmen of the region has a great effect on this.
Iskender Iskenderoglu Iskender Kebab in Bursa
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. [:]
Mehmet Candar
Thanks to my work, I am with people from mixed cultures every day. That’s why I have a cosmopolitan personality. I love to travel and eat. I’m also a lover of drinking wine alongside meals. In my life, I appreciate the values of both the West and the East.
Fatih Women’s Market SUR Büryan
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.
Erhan Arda
WHO AM I?
Erhan Arda Grew Up in Bakırköy, Istanbul Pilot Cengiz Topel primary school secondary school and high school Bakırköy high school In the years I lived, Bakırköy had a population of 2.5 million.
Rolli’s Steakhouse
We have determined our selection in this Ehli-i-flavor part in the direction of the steak restaurant “Rollis steak House” “This restaurant has 3 branches in the vicinity of Zürich, namely Oerlikon, Kloten and Schlieren.
Coffee
In the high plateaus of Ethiopia, the homeland of coffee, and in the regions where the wild coffee plant grows naturally, the indigenous people turned the grains of this plant into flour and made a kind of bread. After the fruits were boiled, the juice was used for medicinal purposes by drinking and was called the “magic fruit”.
Tray Kebab
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.
Micha Gasser
My Name is Micha I’m sitting SO in Oltende these days.
I know Erhan from his workplace. I love eating food 😛 so I’ll publish my articles here from time to time.
Restauran Höck Lyss
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!!!
Baklava
My Baklava that I have found
RİZE & Zilkale
Rize’nin tarihi öncesi hakkında bilgilerimiz sınırlıdır. Yöreye hakim olan orman dokusu nedeniyle, Rize’nin tarih çağları ile ilgili bilgilere ışık tutacak arkeolojik bulgular da bu güne kadar ortaya çıkarılamamıştır. Rize’nin tarihi ancak komşu illerin ve bölgelerin tarihleri ile bağlantılı olarak ele alınabilmiştir.
AYDER PLATEAU
AYDER PLATEAU
Ayder, 19 km from Çamlıhemşin district. 1350 m to the southeast. It is a place that is more like a plateau covered with pine forests at a height.
Çamlıhemşin & Dere Butik Hotel
Çamlıhemşin Doğu Karadeniz Bölgesinde Rize İlinin İlçe merkezlerinden biri olup, kıyıdan içerde fırtına deresi vadisi 41.8 kuzey enlemi ile 41.01 doğu boylamının kesinleştiği noktada
Ehl-i-lezzetiz.biz also Authorship?
[:d e] Autor/Blogger bei Wirsindfeinschmecker?
Ist Ihr Hobby neue Orte zu erkunden, Fotografieren oder forschen wo die Besten Leckereien zu Finden sind?
Vielleicht kocht oder backt ihr gerne, oder sammelt ihr die besten kulinarischen Rezepte? [:en] Ehl-i-lezzetiz.biz also Authorship?
Do you enjoy sightseeing, discovering, taking photos, eating delicious food?
Is your hobby cooking, making nice desserts or reaching for nice recipes? [:]
Salon Culinaire Mondial
World-Class Tastes at Basel
14. October 2013
The world’s ten best chef teams will compete in the ‘Salon Culinaire Mondial’ in Basel, Switzerland this Autumn
Guler Dessert House
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.
Ayvalık impressions
(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.
Cumalıkızık Bursa
Cumalıkızık Bursa
Cumalıkızık, which has brought the most magnificent village settlement of Ottoman civil architecture to the present day, has become known all over the world as well as our country in recent years. Cumalıkızık is rich in natural assets as well as cultural assets.
Let’s Eat Meatballs
[:d e] Nach einem Besuch bei meinem Kollegen Kubilay haben wir uns entschieden, dass wir einen besuch bei “Let’s eat meatballs” machen.
Wir bestellten 800 g Meatballs (Frikadellen) für 3 Personen. Man kann Portionen und auch kiloweise Meatballs bestellen. [:en] During my visit to my old friend Kublai, we organized a spontaneous trip by saying Let’s go to Eat Meatballs, which no one knows much here, but he mentioned that there is a great place with meatballs.
It was like lunchtime, we had a cup open in our bellies, let’s eat meatballs and you can order portions as well as order them by weight.
We ordered 800g for three people who chose from the order of kilos of our choice. [:]
Historical Kumkapi tripe shop
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.
Salon du Chocolat for the first time in Zürichte
[:d e] DER ERSTE SALON DU CHOCOLAT IN ZÜRICH
Der Salon du Chocolat war zum ersten Mal in die Schweiz. Die weltweit grösste Veranstaltung rund um das Thema Schokolade gastiertte vom 30. März bis am 1. April in der Halle 3 der Messe Zürich. [:en] Salon du Chocolat for the first time in Zürichte
Salon du Cocolat, one of the world’s largest chocolate organizations, held its first fair in Zurich between March 30 and April 1. [:]
Restauran Schloss Falkenstein
Dear readers,
This time our restaurant trip was to the Falkenstein Castle Restaurant in the village of Niedergösgen in the canton of Solothurn.
The Service Staff escorted us to our place after being politely welcomed. At first, the atmosphere in the hall reminded us of an environment arranged in a bit Victorian style. But in any case, it was a very relaxing environment.
Molecules Kitchen
The Molecule Kitchen in Max Eichman’s narrative:
The Molecular Kitchen is actually the development of existing techniques and experiences, that is, it is not a new invention. Long ago, Humanity discovered the effect of Frying and Cooking on the Preparation of Food, but they used it without trying to understand the chemical connections in the background.
Milano
Milano
Milano lehçesinde Milan, kuzey İtalya’da bulunan Lombardiya bölgesinde kendi ismin tasiyan Milano ili’nde bulunan bir şehir ve ve bir komündür. Milano Lombardiya bölgesinin ve Milano ili’nin başkentidir.
Galleria Vittorio Emanuele II
The Viktor-Emanuel-Gallery was built in the 19th century on behalf of the then King Viktor Emanuel II. century. This completely enclosed shopping center was opened on September 15, 1867.
The Gallery is right in the Duomo Church and your square. On the back side is Piazza della Scala.
Duomo Square and Church
Piazza del Duomo[:en]Duomo Square and Church
It is a cathedral located in Lombardy, Italy. With a floor surface area of 11,700 m², St. Peter’s Basilica in Rome is the fourth largest cathedral in Europe after the cathedrals of St. Paul and Seville in London.
Castello Sforzesco & Parco Sempione
Castello Sforzesco & Parco Sempione
Sforzesco Castle, Italian: Castello Sforzesco is located in Milan, Italy, in the 15th century of Francesco Sforza. century.
Panzerotti Luini
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.
Stazione Centrale – Great Milano Railway Station
Stazione Centrale – Great Milano Railway Station
Milan’s main train station stands out with its Şaşalı Mermer structure. It is 207 m wide and 36 m high. Planning 1. Although it was completed during the years of the world war, it was completed at the end of the 1930s.
Ristorante Sabatini
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.
La Bella Vita
Enjoying Shrimp in a Portuguese restaurant in Geneva
I have been to this restaurant a few times before and the owner is a Portuguese. In its cuisine, it makes Italian and Portuguese dishes beautifully.
His pizza, meat and fish dishes and especially the dishes he made with sea fruits are great
83rd Auto Show 2013
Geneva Motor Show
The International Geneva Motor Show (French: Salon International de l’Auto) is the motor show held annually in March in Geneva, Switzerland. The fair is held at the Geneva Palexpo, the exhibition center located next to Geneva Cointrin International Airport. The exhibition is organised by the Organisation Internationale des Constructeurs d’Automobiles (French: Organisation Internationale des Constructeurs d’Automobiles) and is considered one of the most important motor shows in the world.
Autobahn-Raststätte Gruyère
This Motorway Park is a place where you should stop and relax if your way is heading towards Geneva. Here you can have your breakfast, which you can eat as much as you want for a certain price.
We also cut this place for our breakfast. A place I would definitely recommend with its fresh Kruasan with its view and bread[:]
El-Mosquito
[: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[:]
Fahita
Fajitas or Fajitas (pronounced Fahitas) is a type of dish served with grilled meat from Tex-Mex cuisine and tortillas made with wheat or corn flour. Although the original was made with veal, today it is possible to find varieties made with chicken, pork and shrimp. In restaurants, meat is cooked with onions and different types of bell peppers.
Guacamole
Guakamole is a Central American and Cuban appetizer made with avacado. This food, which is of Aztec origin, has been valued in terms of fat and vitamins in its content. In general, it is made by crushing avakado and adding tomatoes, salt. This food, which also became famous in Spain after the invasion of the Americas by the Spaniards, caused the Spaniards to try to grow avacados. Due to climate incompatibilities, these efforts initially failed.
Guakamole is a Central American and Cuban appetizer made with avacado. This food, which is of Aztec origin, has been valued in terms of fat and vitamins in its content. In general, it is made by crushing avakado and adding tomatoes, salt. This food, which also became famous in Spain after the invasion of the Americas by the Spaniards, caused the Spaniards to try to grow avacados. Due to climate incompatibilities, these efforts initially failed.
Mexican cuisine
Mexican cuisine manifests itself as a synthesis of French, Arabic, and Karabic traditions, especially with the ancient natives (Aztecs, Zapoteks, Otomi, Purepeshas, Haustecs, Raramuri, Mayans, etc.) and the Spanish colonial period. In the cuisine of this warm, topical country, which usually has rich vegetation, corn, beans, fruit varieties and certain types of vegetables play an important role.
Gasthof Löwen
Gasthof Löven is not just around the corner in terms of its location, but it is a place worth the journey for special tastes. When we entered the venue, we liked a special ambience created by the wine corks used for decoration.
We started our evening by visiting the Wine exhibition in the small cave. We were particularly interested in a price list from the early 1900s at the very special entrance to this place because overnight barn and animal feed prices were available on it.
Red Angus
It is a cattle fattening breed with an extremely high meat yield. What makes this breed important is the quality of its meat. In all of the advanced livestock countries such as USA, ARGENTINA and AUSTRALIA, angus cattle constitute the majority of meat cattle breeds.
Denaturation
Denaturation
Cooking eggs is an example of denaturation.
Denaturation is the process of heating protein-structured molecules, nucleic acids and enzymes.
Roma
ROMA’NIN TARIHI
Roma şehrinin tarihi Palatino tepesinde M.O. 8. yüzyılda köylülerin ve çobanların kurduğu ilk yerleşmelerle baslar. Buranın yerli halkı da
Coliseum
The Colosseum, also known as the Flavianus Amphitheater, located in Rome, the capital of Italy, is an arena. Its construction was started by Vespasianus, a master commander, in 72 BC and completed in 80 AD during the reign of Titus. Subsequent changes were made during the reign of Domitian.
Restaurant Pizza Turnover
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.
Mozzarella
Mozzarella
Mozzarella cheese is a type of cheese that is known worldwide. Cheese is usually served sliced. The word Mozzare means “to cut” in Italian.
Giolitti Roman ice cream
Giolitti is the only name of Roman ice cream in Rome… This delicious experience tops the ‘must-do’ list in Rome. Giolitti’s fame went beyond the borders of Italy.
This legendary brand of Rome has branches in Istanbul, Nişantaşı, Ortaköy, Maslak, Beyoğlu Tünel, Bağdat Caddesi and Capitol.
Restaurant Pur
Pur Restaurant is a charming place with 15 Gault Millau points, Gäl view and Open sov cuisine.
The Kitchen in the Pur restaurant, which invites you to have a pleasant time with its wonderful Lake View, is centered.
Batumi
History of the City and general information
Batumi (Georgian-Laz: ათუმი / Batumi) is a port city on the Black Sea coast of Georgia, the administrative center of the Adjara Autonomous Republic. The population is 121,806 (2002). In the summer months of Batumi, which is a tourism center, this population reaches 400,000.
Batumi Botanical Park
BATOMI BOTANICAL PARK
Located nine kilometers north of Batumi, the park is the largest botanical garden in the world. Opened in 1912, the park contains more than two thousand plant species compiled from the geography extending from the Caucasus to Mexico and Far Asia. It is especially enjoyable to see the cliffs that merge with the sea and to visit the park with tiny golf carts.
Gonio Fortress Batumi
Gonio Castle Batumi – Georgia
The most interesting story of the castle is that it was used as a marketplace in osmalida, which did not have a castle culture, during the Ottoman protection.
Adana
Verimli topraklar ve coğrafi konumu nedeni ile tarih öncesi çağlardan başlayarak değişik ulusların akınına uğramış bölgede Çukurova kültürünü bu uygarlıklardan parça parça biriktirilmiş taşlarla oluşturulmuş bir yapı olarak tanımlamak mümkündür. Bir kültür sentezini oluşturan etkenler içinde Hitit kültürü ağırlıklı bir yer tutmakla birlikte, diğer ulusların verdiği katkılarla da tarih boyunca zenginleşmiştir.
Stuffed Syringe and Bumbar
The wort is a part of the stomach. Offal dishes such as Bumbar and Kokoreç are frequently consumed in Adana and are local foods of Adana. Although it is called şırdan, its real name is “şırdan dolma”. When this stuffing was made, the lamb syringe should be preferred, and it was the acceptable one.[kaynak belirtilmeli] Şırdan is a food that is not known much outside Adana, although it is a food that is as common in Adana as “Adana kebab” and “turnip”.
Private Kebab Party at Home
Very nice kebab is eaten everywhere in Adana. But the taste of Adana kebabs specially made at home is the best of all. The greatest skill in this matter in the absolute is the skill of my dear friend Vecih’s brother Adnan in the Mangal. By the way, the Anali girl Soup (dish) made at home is a tremendous flavor.
Ehl-ilezzetiz.biz
Antakya – Hatay
Halep’ten İç Anadolu’ya değin yiyecekler yönünden benzerlik taşısa da malzeme, yöntem ve lezzet bakımından çok farklı olduğu gözden kaçmamakta, özellikle meze ve tatlı yönünden oldukça çeşitli ve farklı lezzetler taşımaktadır.
.[:]
Kadayif
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
Kunefe
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
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.
Archaeological Museum Antakya
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
General management Terms and Ehl-ilezzetiz.biz page organization
General management Terms and Ehl-ilezzetiz.biz page organization:
· Manuscripts should belong to the author or the source should be specified in the quotations in them. The use of the text or photographs is a responsibility that must be investigated and consented to by the author Based on this agreement between the author and the Ehl-i-lezzet page, Ehl-i-lezzet will not accept accusations from any Institution or Organization.
Who Are We?
The aim of “Ehl-i Lezzetiz biz” is to inform its followers about flavor issues through its Internet and Social Media pages. To create a wide Atlas of Taste with the experience and comments of the taste of the people and their followers.
.[:]
Write to us
You can write to our guestbook using the comment tool below
Gourmet-de.news
Eat Well, Be Happy, Love Food
No Results Found
The page you requested could not be found. Try refining your search, or use the navigation above to locate the post.
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
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...
Francesco style Caprese
Traditional Recipes from Italian Cuisine –
Francesco style Caprese
Hi, I’m Francesco. Today, I’m going to share with you a Caprese dish: Caprese. A simple yet flavorful dish, a symbol of the Italian culinary culture of my childhood.