Lezzetlerin hikâyelerini, dünya mutfaklarını, restoran kültürünü ve iyi bir gastronomi deneyiminin ayrıntılarını keşfedin.
Afyon Bükmesi is a layered pastry spread with yellow poppy seed paste and made with several registered fillings. Its shape comes from folding and oiling the sheets of dough.
Sinop Nokulu is a baked pastry made with thin yeast dough and either a raisin-walnut or a minced-meat filling. Both registered varieties share the same rolled-dough method.
Erzincan Kesme Kadayıfı is a syrup dessert made from rolled sheets of dough cut into fine strips and layered with walnuts. The word kesme refers to the hand-cut dough rather than ready-made shredded pastry.
Gaziantep Lebeniye is a soup made with strained yoghurt, minced lamb, chickpeas and rice. Its yoghurt mixture is prepared separately before it joins the pot, and mint-flavoured fat finishes the serving.
Bursa Cantık is an open pastry with minced-beef topping on a thin centre and a thicker rim. Its registered recipe permits both a traditional stone oven and an electric oven.
Aksaray Şerbetli Pidesi is a three-cheese pastry served with butter and cooled syrup after baking. The syrup is poured over sliced hot pide at serving time.
Mardin Kiliçesi is a ring-shaped baked pastry with both yeast-raised and unleavened registered forms. Its presentation also varies across social and religious occasions.
Kars Ketesi is a folded pastry made in round or square shapes with several roasted-flour fillings. The registered options include savoury, sweet and ginger-flavoured versions.
Antalya Bergamot Peel Jam uses rolled strips of bergamot peel whose bitterness is reduced before they are cooked in syrup. The registered method specifies the local variety and the order of preparation.
Tarsus Sarıulak Olive Oil is extra virgin oil made in Tarsus from registered Tarsus Sarıulak olives. Its designation of origin links the required fruit to the place of production.
Ukrainian borscht is a soup made with beetroot, sugar beet or fermented beet juice and prepared in several ways. UNESCO describes both the food and the family practice of making and sharing it.
A tasting menu is a restaurant format in which dishes arrive in a planned sequence. Guests can compare its contents, length and price with other menu options before choosing.
Espresso is a coffee drink made by forcing water through a bed of finely ground coffee. Its dose, output and flavour should be considered together because recipes vary.
Mise en place means putting ingredients and tools in order before cooking begins. The French term describes practical preparation for a recipe and its work area.
A menşe adı ties all production steps to a defined geographical area, while a mahreç işareti requires at least one step there. TÜRKPATENT also defines a different strength of connection between a product’s qualities and its place.
Önerin, şikâyetin veya sorun — hepsine kulak veriyoruz.
Sevdiğin bir lezzet durağını rehbere öner — editör onayıyla yayınlanır.
DadaGourmet deneyimini konumuna göre kişiselleştirelim.