Search results
Results from the WOW.Com Content Network
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
A chef and restaurant owner explains the menu. (Photos: Holly Kapherr; designed by Areta Gjicali) The chefs that know Mediterranean cuisine best call it "the cuisine of the sunshine," and there's ...
Two soups were served each day, rice soup in the mornings, and wheat soup in the evenings, similar to the Jerusalem kitchens, but with meat and fresh parsley. The Friday menu was lamb with rice, zerde, and zırbaç (a dessert puddings with dried fruits and nuts). The highest ranking guests ate lamb and rice every day.
Mediterranean Kuzina will open Aug. 10, according to owner Ender Erk.
Here’s what a Mediterranean-style daily menu can look like: Breakfast: Greek yogurt topped with fresh berries, honey and chopped almonds or walnuts.
The Southeastern Anatolia region (Turkish: Güneydoğu Anadolu Bölgesi) is a geographical region of Turkey. The most populous city in the region is Gaziantep . Other big cities are Şanlıurfa , Diyarbakır , Mardin and Adıyaman .
Recognized as the "capital of tourism" in Turkey and a pivotal part of the Turkish Riviera, [4] Antalya sits on Anatolia's southwest coast, flanked by the Taurus Mountains. With over 2.6 million people in its metropolitan area, it is the largest city in Turkey's Mediterranean Region, situated along the Mediterranean Sea. [5] [6] [7]
The lunch menu also includes salads, a tuna burger, salmon and chicken kabobs and a vegetarian plate of grilled mushrooms, zucchini, peppers, eggplant, arugula and halloumi cheese.