» FORK & CORK
Tuesday, September 13 2011 , Your time is 15:58:00
I could not believe what I heard. He was asking me if I wanted to have a glass of baklava. “Yes,” he said firmly. “I’ll make a baklava cocktail with whisky.”
There is a term in Turkish, very much repeated every mid-summer in Istanbul that can be translated as “to go nuts;” not in the sense of losing one’s mind, but leaving for the countryside for the hazelnut harvest
Rolled and wrapped leaves stuffed with various fillings are the most distinctive dishes of Turkish cookery
The first ever-Turkish participation in the 17th Annual Skills for Chefs Conference was successfully completed. Chef Erol proved that he had the most important skill a chef has to have: To remain cool, calm and collected under extreme stress and adverse conditions!
Rose-water or rose petals are used primarily in sweets and drinks, like the gulab-jamun of India, or rose-flavored sherbets and ices of Persian and Ottoman palace cuisines
Staying cool is not easy these days. The summer heat is at times suffocating, the political agenda maddening, and it seems that the summer will get more and more heated with the upcoming Presidential elections.
Since April 2, a total of 200 bartenders have been competing for regional rounds to be among the world finalists to represent Turkey at the Diageo Reserve WORLD CLASS™ Global Finals
Fresh pide from the oven, still lovingly warm… Plumb succulent dates and glistening black olives waiting side by side in little pretty plates. Thirst-quenching glasses of tamarind sherbet. Alas, it is not the time to eat or drink…
Food not bombs-Istanbul is a movement started by a group of like-minded youngsters who cannot stand the thought of wasting food when there are starving people
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