Bread winning is hard for miners, and all they gain is restricted to a loaf bread and a few black olives, dark as pebbles of coal. If we look at the food provisions of the miners in Soma, it is hard to believe that there is none. The miners were forced to work every single day, and they had to bring their own food from home.
The Bocuse d’Or European selection held in Stockholm last week is over. Swedish chef Tommy Myllymäki won the gold. The world championship will be held in Lyon in January 2015.
In Turkey, the spring festival of Hıdrellez is celebrated out in the nature as a picnic day, starting on the night of May 5, and continues all day on May 6. According to the legend, this is the only day of the year when the prophets Hızır (al-Khidr) and İlyas (Elijah) meet on earth...
The Gallipoli War was a heroic battle for both sides. The Turks, determined to fight to death for their homeland, faced the Anzacs who were struggling to understand why they came to a war not of their own in this strange land on the other side of the planet.
When nature awakens, we all know that it is time for eggs. Eggs are the symbol of all spring celebrations, in all religions. The habit of cracking dyed boiled eggs at Nevruz in Central Asia and Iran is identical to that of Easter in Christian cultures
The wooden staircase is spotlessly clean and polished. It has been days of immense spring cleaning in the old timber mansion, now in a pristine state and devoid of any possible bread crumbs or wheaten products, just in time for Passover.
Just overlooking the big hall of Grand Central Station, we feel privileged to be in this spot in New York City and happy to be re-united. The celestial ceiling mural glistens above us, as if giving us a universal star spell...
This year’s legendary panel for me will surely be the one with the magical title, “Tales of A Thousand and One Layers.” The panel will give an overview of baklava, the emblematic, shatteringly delicate and sweet pastry of the Balkans, Eastern Mediterranean and Central Asia
Hunting birds has a long history in Anatolia. “Poultry” kebabs have a notable place in Ottoman cookery, not just for flavor, but for a reason.
