Kebabs, the flour and the Bosporus foamer "GO Travel Magazine
The slogan "Döner hat city kitchen macht Schoner!" For several decades ago in the European food market started the conquest of the Turkish street food is quite a bit more varied than that of Mustafa's Gemüse Kebap'i and similar names gathered under the Western European offices anticipate promising, it appears Istanbul.
The founder of modern Turkey, Mustafa Kemal Atatürk gave the Turks läänefetiš surnames, civil and criminal code, took the opportunity of several women to wear a turban and a traditional hat fess'i and had to change all the Turkish city of Istanbul and the Europeanisation of the image. It's all quite a bit of street images of Istanbul muutiski - less the severed hands of pickpockets, and more hats, but street cafés and gourmet foods were the least recognizably been Istanbul hat city kitchen Istanbul each country during the procedure.
What people accustomed to the requirements of the euro seems remotely as life's most insanely dangerous business, however, is most likely just a great grilled corn on the cob, baked chestnut, or a glass of fresh juice. Maybe just a cig köfte, raw meat with spices, which is a few hours of sun daily sales hearts stood on the bar, snatches the adventure category.
The most secure option - and also to each of the local traditional way to start the day - a Simit, a small rõngassai covered with sesame seeds, crispy crust beneath which is a soft substance. This is the best straight from the oven tulnuna, in fact, been driven by a few tens of minutes rolled down the street, it tends to lose its softness and crispy, so it would be good to set the route by a few of their small pastry smell filled the place with a agar baker bakes them.
Handle is another word that the street in search of food quickly learns. Turks perception hat city kitchen of pizza, a thin, oval, and hundreds of different coatings have received a number of fantasy richer foods and still be completely different food than pizza äraleierdatud. If you do not believe, try lambalihavorstikestega covered pide't.
Istanbul's European and Asian side of the Bosphorus Strait separating the city is both a major source of food, as well as traffic roads, giving much broader concept of street food and pleasant contents. And this is not some better-than-I-forget-it-quickly-Fish & chips'i annoying as the "street" edge offered.
Any day can not begin without the fishing boats and seagulls Galata hat city kitchen bridge next to the fish market at the randuksid and pans are among the fish stalls have already heated up the end before the last fish has been eaten in restaurants riverbanks.
But the local way of tea drinking is not enough. Dinner must be ordered from ayran, a drink of milk on the shelf could be housed somewhere between yogurt and kefir. Generally, it is not credible Turks meet at the diner with a lunch menu does not constitute an offer kebab ayran + 4 = lira.
Of course, the diet does not consist only istanbullaste kebabs, bread, and what Whip the Bosporus between waves can pull off. Now one of the world's fastest-growing economies in the country, it is eager to build and try everything hat city kitchen new. This also applies to restaurants. Istanbul to find sushi that brings kadedusevirvenduse even otherwise always polite Japanese face, molekulaarkulinaariat and several Michelin-starred restaurants.
Incredible indeed, but is grown in Turkey (Wineinstitute'i 2009th year of statistics), so a lot of grapes to the state's grape growers, after Spain, France, Italy and China in fifth place. While most of the berries are dried and made them with raisins. Grapes grown in the best areas in order to make them wine.
Turkey is not done though a lot of wine, most of Turkey's 76 million people do not drink wine for religious purposes. The annual consumption of 0.29 liters of wine per capita in Turkey - while drunk, for example, in Estonia to 10.3 liters per capita.
Estonia has a better range of shops available Direni wine house wine. The house wine was a founder Mustafa Vasfi Diren - a man whose life's biggest dream was to make a wine. Between 1940-1943 he studied in Bursa Mustafa agricultural school. Fifteen years after graduating Mustafa hat city kitchen produced their first wine. He has received the highest award of the first wine in Turkey during the competition, which was a major wine producer hat city kitchen recognition. In order to improve the production of wine, house wine Direni started to cooperate closely with the various agricultural institutes in Turkey. Learn he studied winemaking technology in the river Rhine and the Mosel valley in Germany, which resulted in improved Direni wine house technology. Mustafa's son Orhan Ziya Diren has studied at the University of Dijon in France önoloogiat (science of wine and wine production). The second son has learned in Germany to wine making, and the third operates in the food industry. Today, the house wine is Direni hat city kitchen won various awards.
Turkey also grown in the classic grapes such as Cabernet Sauvignon. hat city kitchen Wine by the label says cabenet Sauvignon, 85% Cabernet Sauvignon and contains 7.5% and 7.5% Syrahi Boğazkere [boaskere] grapes. Wine is restructuring
The slogan "Döner hat city kitchen macht Schoner!" For several decades ago in the European food market started the conquest of the Turkish street food is quite a bit more varied than that of Mustafa's Gemüse Kebap'i and similar names gathered under the Western European offices anticipate promising, it appears Istanbul.
The founder of modern Turkey, Mustafa Kemal Atatürk gave the Turks läänefetiš surnames, civil and criminal code, took the opportunity of several women to wear a turban and a traditional hat fess'i and had to change all the Turkish city of Istanbul and the Europeanisation of the image. It's all quite a bit of street images of Istanbul muutiski - less the severed hands of pickpockets, and more hats, but street cafés and gourmet foods were the least recognizably been Istanbul hat city kitchen Istanbul each country during the procedure.
What people accustomed to the requirements of the euro seems remotely as life's most insanely dangerous business, however, is most likely just a great grilled corn on the cob, baked chestnut, or a glass of fresh juice. Maybe just a cig köfte, raw meat with spices, which is a few hours of sun daily sales hearts stood on the bar, snatches the adventure category.
The most secure option - and also to each of the local traditional way to start the day - a Simit, a small rõngassai covered with sesame seeds, crispy crust beneath which is a soft substance. This is the best straight from the oven tulnuna, in fact, been driven by a few tens of minutes rolled down the street, it tends to lose its softness and crispy, so it would be good to set the route by a few of their small pastry smell filled the place with a agar baker bakes them.
Handle is another word that the street in search of food quickly learns. Turks perception hat city kitchen of pizza, a thin, oval, and hundreds of different coatings have received a number of fantasy richer foods and still be completely different food than pizza äraleierdatud. If you do not believe, try lambalihavorstikestega covered pide't.
Istanbul's European and Asian side of the Bosphorus Strait separating the city is both a major source of food, as well as traffic roads, giving much broader concept of street food and pleasant contents. And this is not some better-than-I-forget-it-quickly-Fish & chips'i annoying as the "street" edge offered.
Any day can not begin without the fishing boats and seagulls Galata hat city kitchen bridge next to the fish market at the randuksid and pans are among the fish stalls have already heated up the end before the last fish has been eaten in restaurants riverbanks.
But the local way of tea drinking is not enough. Dinner must be ordered from ayran, a drink of milk on the shelf could be housed somewhere between yogurt and kefir. Generally, it is not credible Turks meet at the diner with a lunch menu does not constitute an offer kebab ayran + 4 = lira.
Of course, the diet does not consist only istanbullaste kebabs, bread, and what Whip the Bosporus between waves can pull off. Now one of the world's fastest-growing economies in the country, it is eager to build and try everything hat city kitchen new. This also applies to restaurants. Istanbul to find sushi that brings kadedusevirvenduse even otherwise always polite Japanese face, molekulaarkulinaariat and several Michelin-starred restaurants.
Incredible indeed, but is grown in Turkey (Wineinstitute'i 2009th year of statistics), so a lot of grapes to the state's grape growers, after Spain, France, Italy and China in fifth place. While most of the berries are dried and made them with raisins. Grapes grown in the best areas in order to make them wine.
Turkey is not done though a lot of wine, most of Turkey's 76 million people do not drink wine for religious purposes. The annual consumption of 0.29 liters of wine per capita in Turkey - while drunk, for example, in Estonia to 10.3 liters per capita.
Estonia has a better range of shops available Direni wine house wine. The house wine was a founder Mustafa Vasfi Diren - a man whose life's biggest dream was to make a wine. Between 1940-1943 he studied in Bursa Mustafa agricultural school. Fifteen years after graduating Mustafa hat city kitchen produced their first wine. He has received the highest award of the first wine in Turkey during the competition, which was a major wine producer hat city kitchen recognition. In order to improve the production of wine, house wine Direni started to cooperate closely with the various agricultural institutes in Turkey. Learn he studied winemaking technology in the river Rhine and the Mosel valley in Germany, which resulted in improved Direni wine house technology. Mustafa's son Orhan Ziya Diren has studied at the University of Dijon in France önoloogiat (science of wine and wine production). The second son has learned in Germany to wine making, and the third operates in the food industry. Today, the house wine is Direni hat city kitchen won various awards.
Turkey also grown in the classic grapes such as Cabernet Sauvignon. hat city kitchen Wine by the label says cabenet Sauvignon, 85% Cabernet Sauvignon and contains 7.5% and 7.5% Syrahi Boğazkere [boaskere] grapes. Wine is restructuring
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