Elif ÇETİN
Elif ÇETİN
Kumpir! A large potato is cooked on embers. It is opened and mixed with butter and cheddar cheese. Then various salads and sauces are put into it.
Elif ÇETİN
Due to its cosmopolitan structure, it has adopted the world cuisine.
Nurşen ERGİN
However, I 'll use my preference for Sultanahmet meatballs.
Nurşen ERGİN
Nurşen ERGİN
Ayşe KARADEMİR FAİZ
Ayşe KARADEMİR FAİZ
Behiye SARITOPRAK
Hello friends. I live in İzmir Çeme. Çeşme is one of the most beautiful holiday destinations in the Aegean region. Cemile ŞEN
If you come to the Çeşme, you should definitely visit the Çeşme Castle, Alaçatı and the Ancient city of Erythrai.
Cemile ŞEN
There are wonderful beaches in Çeşme. Don't forget to eat Kumru after swimming in the sea.
Cemile ŞEN
In the city of Izmir, there was a little girl named Angel who loved trying new foods. One day, Angel's mom took her to a bakery and bought her a pastry called "boyoz". Angel had never heard of it before, but she was excited to try something new. Habibe DOĞAN BAYRAKTAR
When Angel took a bite of the boyoz, she loved the crispy texture and flavor. Her mom told her that boyoz is a traditional pastry from Izmir, and it's made from flour, water, salt, and tahini.
Angel was proud to be from a city that had such a special and tasty food like boyoz. Habibe DOĞAN BAYRAKTAR
A beautiful city that lives through its past but is still new... ESKİŞEHİR, known as Dorylaion in ancient times and in the Middle Ages
Zeynep KAYA
ESKİŞEHİR.. It is the homeland of Yunus Emre, the legacy of Nasreddin Hoca... You should definitely experience the deep-rooted history of the city, which witnessed the foundation and liberation. It has been at the top of the list of the most livable cities in Turkey in recent years. It is considered the only one in Turkey with its feature of being a city that carries its past to the future and is always modernizing. Midas Monument or Yazılıkaya; It is one of the important artifacts remaining from the settlement of the Phrygians in the region.Three of the War of Independence battles took place here. All the ex periences of the centuries are reflected in the city and therefore there are many historical places to visit in the city.Eskişehir is a city full of constantly developing innovations in Turkey. Porsuk Stream in the middle of the city in Turkey adds beauty to the atmosphere of the city. The bridges built on the Porsuk Stream and the gondola tours along the stream are as good as European cities. At the same time, Eskişehir is a highly developed city in the field of culture and art. ZEYNEP KAYA
Among the other tastes that should be experienced in order to get to know Eskişehir local cuisine better; met helvası, nuga helvası, yufkalı büryan, kıygaşa, haşhaşlı gözleme, haşhaşlı cevizli çörek, leblebi kurabiyesi, Göbete...
No matter who or where you ask, the first answer you would most likely get about Eskisehir cuisine would be "çibörek", which is a local dish consisting of minced meat wrapped in thin dough and deep-fried.
ZEYNEP KAYA
Hello, today I am in Kırşehir, the land of poets and Ahis, the city of UNESCO music.I will taste the delicious flavors of Kırşehir and I will give you the recipe for the famous Ahi Pilaf.
BİRSEN TAŞKIN OZAN
Kırşehir, which is home to thousands of years of history and culture and where Central Anatolian hospitality is exhibited in the best way, draws attention with its unique local dishes. Kırşehir has flavors that appeal to all tastes. Although Kırşehir cuisine is mainly meat and pulses, all vegetables and fruits grown in Central Anatolia are also widely used. Kaman walnut is famous for its healing molasses.
BİRSEN TAŞKIN OZAN
Among the most famous dishes of the city , there are delicacies such as Ahi Pilaf, quince dessert, pottery in the tandoor, wedding soup, Kırşehir meatballs, çullama, lepe, acidic dessert, and molasses kete . There are many restaurants in the city where you can eat the delicious traditional dishes of Kırşehir. You can try the delicious Kırşehir flavors that leave unforgettable tastes on your palate by ordering whatever you want .
BİRSEN TAŞKIN OZAN
Ahı Pilavı
Tereyağı bir tavada eritilir ve doğranmış biberler yağda kızarmaya bırakılır. Patlıcanların kabukları soyulur, ortası kesilir ve ince ince yarım ay şeklinde doğranır ve tencereye alınır. Pirinç içeriğinin salçası da eklenir. Bulgur da tencereye dökülür ve karıştırılır. Domateslerin kabukları soyulup yemeklik doğranır ve tencereye dökülür. Son olarak tavuk suyu ilave edilerek pilava lezzet verilir. Tuz ve baharatlar ilave edilen pirinç pişmeye bırakılır. Pirinç biraz sulu kalmalıdır. Bazlama geniş bir tepsiye dizilir ve pişen pilav ekmeğin üzerine dökülerek servis edilir. Pilavınızı yerken Neşet Ertaş'ın müziğini dinlemeyi unutmayın .
BİRSEN TAŞKIN OZAN
Carrying the traces of a different history, civilization and culture in every inch of it; Today, we are going to the north of Turkey, where it has a thousand and one flavors and offers flavors suitable for every palate. From anchovies to bread, stuffed to donuts; We are in Trabzon, which has become legendary with its culture and food, where those who go will want to go again.
TRABZON
LALE TOSUN
Among the famous dishes of this place are pan anchovy, akçabat meatballs, stuffed kale, Trabzon bread and kuymak. Now let's see how the kumak is made with you. LALE TOSUN
Let's melt the butter in a copper pan and add the corn flour on it. Let's fry the corn flour and add the water and salt. Let's add the string cheese after the water has evaporated. Our food is ready. Now we have met a flavor that will become indispensable for our breakfasts. Bon appetit to all of us.
LALE TOSUN
The city of SUBOTICA is located in the north of the Republic of Serbia, along the border with the Republic of Hungary.
TATJANA RADOVANOVIC
Hello everyone, I'm in Subotica today and I can't wait to try and enjoy your specialties. One of the street specialties is the Langoš bun made from bread dough, a kind of soft dough, which is eaten without or with various side dishes. A good langoustine should be crispy in the middle, while on the edges the dough must be thick enough, well baked, with a crispy surface, and melt in the mouth.
TATJANA RADOVANOVIC
TATJANA RADOVANOVIC
Hello, today I visited a Slovak village.
Grandmothers know how to prepare the best meals. Lokše is a traditional Slovak dish. I ate them both salty and sweet.
SLOVAKIA
Dana Baroš
Dana Baroš
The second dish that my grandmother prepared for me was bryndza dumplings. Slovak hero Juraj Jánošík also ate this dish.
One of the most traditional foods in Slovakia. This meal consists of halušky and bryndza– soft sheep cheese. It is sprinkled with fried pieces of bacon and spring onion.
Nikola Čatlošová
Bryndzové halušky (dumplings) are made of potatoes, flour, egg and pinch of salt. From these ingredietns you will prepare the dough for halušky. Halušky are made in boiling water by using strainer for halušky, when they float to the surface (after 3 min.) it´s done. The other most important is of course brynda. Mix bryndza with sour cream in large bowl, add halušky and mix lightly. Cut the bacon into small cubes and fry until it is crispy in saucepan. Halušky are served sprinkled with bacon and chopped spring (green) onion.
Bryndzové
haluSky
Nikola Čatlošová
Elif ÇETİN
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