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.
Önerin, şikâyetin veya sorun — hepsine kulak veriyoruz.
Sevdiğin bir lezzet durağını rehbere öner — editör onayıyla yayınlanır.
DadaGourmet deneyimini konumuna göre kişiselleştirelim.