You know this as rhubarb, ışkın or uşkın. Nowadays is in season and I found it on my trips to Erzurum, Van, Bitlis being sold as a street food-snack. This is from Van. Tastes like grass, green plum and spring flowers altogether. It is one my favorite snack and my…
…spicy, flirty, juicy, tasty, liver, do I need to say more?
…making of kadayıf… The thin dough poured over the hot copper plate by a custom made device with thin holes under it,while the plate is turned and when the dough just about to cook, he slows down the plate by hand and collects the cooked thin kadayıf dough by hand….
This is the photo of the week, I leave the rest to your imagination…
Antakya is a heaven of tastes and if you are a local and have a food hunch like me, it even tastes better! Çayırcı Bakla and hummus is one of the many to taste. You have to go there in the morning and forget about the lunch you are planning,…
Ikliçe, Mardin Çöreği, from Mardin, where half of roots are from. The smell takes you in, so smooth, sweet, so welcoming. The taste is like anything you have tasted before, coming from the milk and the spices used like mahaleb, fennel, clove and şahfe. This Mardin bread, baked at the…
childhood friend of garlic, tomato, chili, pasta, olive oil, mozzarella, chicken sandwich and many more…
missing. . .
very delicate, hand picked before the sunrise, stuffed with rice and herbs, cooked as zeytinyağlı dolma