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Meze-Kitapcik-1-Web1593436251.Pdf LEZZETLİ MEZELER, DELICIOUS MEZZES, USTA ŞEFLER PRESTIGIOUS BRANDS Gastronomi dünyasının saygın işletmelerini bir araya getiren 3. Bringing together the prestigious enterprises of the gastronomy world, the 3rd Uluslararası Meze Festivali, Yoğun ilgi gören ilk iki senesinin ardından International Mezze Festival, which attracted a great deal of attention in the gastronomi meraklıları ile birlikte 18 Ekim 2019 Cuma günü bir kez daha first two years, was organized once again in Akra, Antalya, on October 18, 2019, Antalya, Akra’da bir araya geldi. together with the gastronomy lovers. Akra Hotels tarafından düzenlenen festival, Türkiye’nin en geniş Organized by Akra Hotels, this festival is the most extensive mezze festival kapsamlı meze festivali olma özelliğini taşıyor. Festival; Antalya’dan ever held across Turkey. Kaş’a, İstanbul, Ankara ve Urla’dan Ordu’ya kadar uzanan geniş bir Many delicious delicacies peculiar to the reputable businesses of the yelpazeye sahip gastronomi dünyasının saygın işletmelerine ait gastronomy world ranging from Antalya to Kas, and from Istanbul, Ankara and birbirinden güzel lezzetleri, meze severlerin beğenisine sundu. Urla to Ordu were offered to the mezze lovers. Besides many leading domestic Yurtiçinde öne çıkan birçok mekanın yanında yurtdışından da işletmeler enterprises, the festival also hosted several foreign enterprises. festivalde yerini aldı. The Barut Family, known for attaching importance to education and Eğitime ve gençlerin gelişimine önem veren Barut Ailesi, bu sene development of the young persons, leaded the way and opened a stand for the festivalde bir ilke imza atarak, Akdeniz Üniversitesi için de festival students of Akdeniz University to give them a chance to show their abilities at alanında bir stant sağlayarak, genç yeteneklere kendilerini the festival area. gösterebilmeleri için fırsat sundu. Organized as part of the Festival on October 19, 2019, Saturday, Akra Talks 19 Ekim 2019 Cumartesi günü Festival kapsamında gerçekleşen, festival brought the guests and people from Antalya together with Mehmet Yalcin, the düzenleme kurulu başkanı Mehmet Yalçın ve festival koordinatörü Tolga President of the Mezze Festival Organization Board, and Tolga Atalay, the Atalay’ın Akra Talks sohbeti, misafirlere ve Antalyalılara keyifli bir gün Coordinator of the Mezze Festival Organization Board in Akra Talks, and yaşatarak, harika bir sohbet gerçekleştirdi. offered them pleasant moments and conversation. 18 Ekim’de yerli ve yabancı pek çok profesyonelin yanı sıra gezgin ve Hosted many travelers and taste lovers besides national and international lezzet tutkunlarını ağırlandığı 3. Uluslararası Meze Festivali professionals, the 3rd International Mezze Festival took the guests to an misafirlerine unutamayacağı bir lezzet yolculuğuna çıkardı. unforgettable journey full of delicacies on October 18. Geleneksel tatları yeniliklerle biçimleyen 7 Mehmet, Antalya’da doğmuş Harmonizing traditional tastes with innovative touches, 7 Mehmet is the ve şöhreti tüm dünyaya ulaşmış bir alınyazısı efsanesinin adı. Akdeniz’in name of the destiny written on the forehead who was born in Antalya and en özel lezzetlerini dünyanın en güzel manzarasıyla sunan 7 Mehmet, became a globally-known figure in time. Serving the most special tastes of mevsiminde çıkan sebze ve meyvelerin lezzete dönüştüğü doğal bir the Mediterranean region with the most beautiful view of the world, 7 restaurant. Şu sıralar üçüncü nesil temsilci Mehmet Akdağ’a emanet olan Mehmet is a natural restaurant where the seasonal vegetables and fruits are restaurant; Türk, Osmanlı ve dünya mutfaklarının yanı sıra 7 Mehmet turned into special tastes. Being run under the responsibility of Mehmet mutfağına özel 650’nin üzerinde farklı yemek, salata ve mezeye sahip. Akdag who is the third-generation representative of the family, the restaurant serves more than 650 meals, salads and mezzes prepared exclusively by 7 Mehmet cuisine, besides the Turkish, Ottoman and world cuisines. İçindekiler Ingredients Domates / Pirinç / Sarımsak / Sübye / Tuz / Deniz fasulyesi Tomato / Rice / Garlic / Cuttlefish / Salt Sea Beans / Olive Oil Zeytinyağı Yapılışı Directions Önce zeytinyağı,tuz ve domates tavada buluşturulur, sonra pirinç, Firstly, put olive oil, salt and tomatoes in a saucepan, and then add rice, garlic sarımsak ve deniz fasulyesi ilave edilir. Sübye ise ayrı bir kapta su ilave and sea beans.Boil the cuttlefish in a separate container by addition of water. edilerek haşlanır. Haşlandıktan sonra hazırlanmış olan harç ilave When it is boiled, add the mixture and serve it. edilerek servise sunulur. Deniz Börülceli Sübye Cuttlefish with Sea Beans İçindekiler Ingredients Su / Tuz / Zeytinyağı / Yeşil Mercimek / Şeker / Kiraz Turşusu Water / Salt / Olive Oil / Green Lentils Sugar / Pickled Cherry Yapılışı Directions Mercimek bir gün önceden ıslatılır, sonra yıkanıp tencereye bırakılır ve Soak the lentils in water for overnight. Then, wash it and take the saucepan içerisine su ve zeytinyağı, tuz ilave edilerek ateşe konulur. Kefi alınır. containing the lentils, water and olive oil on the stove and add salt. Take the Sonra pişmesine yakın blenderdan geçirilerek kıvamı ayarlanır. Ayrıca sediment off. When it is almost cooked through, blend it until required jülyen kesilmiş kuru soğanlar zeytinyağında kızartılır. Sonrasında consistency. Also, fry the julienne-cut onions in olive oil. Then add the karamelize edilmiş soğanları hazırlanmış olduğumuz favanın üzerine caramelized onions on the fava and serve it with melted butter. ilave edip, tereyağı sosu ile servis yapılır. Mercimek Fava Lentil Fava Alexandra's Restaurant, Meis limanının tam ortasında, deniz kıyısında yer Alexandra's Restaurant is a family-owned enterprise located by the sea in the alan ve aile işletmesidir. Restoranı; Michalis ve hem annesi hem de center of port of Meis. The restaurant is run by Michalis and his mother restoranın şefi olan Despoina ile birlikte işletmektedir. Mutfakta her Despoina, who is also chef of the restaurant. They always use fresh seafood, zaman taze deniz mahsullerini, bahçelerinden toplanan taze otları, and herbs, vegetables, thyme and oregano that are all freshly picked from sebzeleri, kekiği ve dağ kekiklerinden birini kullanmaktalar. their garden. Yemeklerinde kullandıkları zeytinyağı, ailenin Rodos adasındaki zeytin The olive oil they use comes from the olive trees of the family on the island of ağaçlarından gelmektedir. Meis’te yer alan Alexandra’s Restaurant, çok Rhodes. Located in Meis, Alexandra’s Restaurant offers an unforgettable çeşitli; geleneksel ev yapımı Yunan mutfağından seçmelerle, deniz experience by a wide range of seafood, mezzes and a selection of traditional mahsülleri ve mezeleri ile sizlere unutulmaz bir deneyim yaşatmayı homemade dishes from Greek cuisine. bekliyor. İçindekiler Ingredients 500 g Taze Kalamar / 100 g Beyaz Peynir / 1 Yarım, Küçük Doğranmış 500 g Fresh Squid / 100 g White Cheese / Half of a Red Pepper, Chopped Small Kırmızı Biber / 1 Yarım, Küçük Doğranmış Yeşil Biber / 3 Parça İnce Half of a Green Pepper, Chopped Small / 3 Pieces Thinly Sliced Dried Tomatoes Dilimlenmiş Kurutulmuş Domates / 1 Çay Kaşığı Orta Acılıkta Toz Biber 1 Teaspoon of Ground Pepper With Medium Hotness / 1 Teaspoon of Thyme 1 Çay Kaşığı Dağ Kekiği / 1 Kürdan / 1 Çorba Kaşığı Zeytinyağı 1 Toothpick / 1 Tablespoon of Olive Oil Yapılışı Directions Kalamarın derisi ayıklanır. Baş ve kanat kısımları kesilip, daha sonra Pull out the shells of squids. Cut the heads and tentacles, and keep them for kullanılmak üzere ayrılır. Bir kase içinde beyaz peynir, doğranmış kırmızı later use. Mix white cheese, chopped red and green peppers, dried tomatoes, ve yeşil biberler, kurutulmuş domatesler, toz biber, dağ kekiği ve ground pepper, oregano (thyme) and olive oil in a bowl. zeytinyağı karıştırılır. Kalamarın içini dikkatlice bu karışım doldurulur Fill the squid with this mixture and make sure that there is no opening on the ve kalamarın herhangi bir yerinde delik olmamasına dikkat edilir. squid. Üst kısımda 2 cm boşluk kalacak şekilde, kürdan yardımıyla kalamarın Close the end of the squid with a toothpick by leaving a 2 cm space at the top, ağzı kapatılır ve kızartma esnasında iç harcın dışarı taşmamasına özen and make sure that the mixture inside does not flow out during frying. Fry the gösterilir. Altın rengine dönünceye kadar, 10-15 dk orta ateşte, kalamar squid, and the head and tentacles, which are already separated, on medium heat ve önceden ayrılan baş ve kanat kısımları kızartılır. Tabağa alındıktan for 10-15 minutes until golden color. After taking the squid on plate, cut it into sonra kalamar kalın dilimlere bölünerek, üzerinde zeytin yağı, limon thick slices, and serve it by pouring olive oil, lemon juice and parsley over it. suyu ve maydonoz gezdirilir ve servis edilir. Kalamar Dolması Stuffed Squid İçindekiler Ingredients Bir Gece Önceden Suda Bekletilmiş 100 g Nohut / 1 Soğan / Tuz 100 g Chickpea, Soaked in Water for Overnight / 1 Onion / Salt / Pepper Karabiber / İyice Doğranmış Taze Nane / Yarım Bardak Su / 100 g Finely Chopped Fresh Mint / Half Cup of Water / 100 g Self-Fermented Flour Kendiliğinden Mayalanan Un / 500 ml Ayçiçek Yağı / Dağ Kekiği 500 ml Sunflower Seed Oil / Thyme Yapılışı Directions Un haricinde tüm malzemeler bir büyük kase içinde karıştırılır. Nohudun Mix all ingredients, except the flour, in a large bowl. Make sure that the mixture taneli kalması için karışımın lapa haline gelmemesine özen gösterilir. does not become sloppy so that the chickpeas
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