Green gold they like to call it. It is as precious as gold to them. They are the locals of the southeastern Turkish province of Gaziantep, the folk who are fiercely proud of their cuisine and above all, passionate about their pistachios
Ice is a symbol of mankind’s age-old passion to challenge the climate. Harvesting coolness from winter to refresh oneself on hot summer days was itself a challenge and strenuous work.
The ship slowly left the harbor, making its way toward the open sea laden with precious goods from the land of plenty.
Okra is the hidden gem of Anatolian cuisine. Consumed both fresh and dried, it has deep roots in Ottoman culinary culture, marking the trade route from Africa to Asia Minor
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
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!
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.
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…
