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Talia Yilmaz Client Portfolio

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Talia Yilmaz Client Portfolio MENUS Winter Dinner Party, Sustainable Spring Evening Tasting, Gluten Free Mediterranean Summer Family Lunch Mid-Summer Wedding Buffet Tastes of the Sea Italian Experience Autumn Afternoon, Vegan Canape Party Charity Supper Club Menu Key: V = Vegetarian VG = Vegan GF = Gluten Free NF = Nut Free 2 Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp 3 WINTER DINNER PARTY Sustainable Cured Mackerel, Pickled Cucumber Vermicelli, Apple Gel, Seaweed Crisp (NF) or Roast Butternut Squash Salad, Chicory, Caramelized Onions (V, VG, GF, NF) - Coffee and Walnut Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Sherry Jus (GF) or V: Salt Baked Celeriac, Wild Mushrooms, Lentils, Walnuts & Goat’s Curd (V, GF, can be VG) - White Chocolate and Blood Orange Cheesecake, Ginger Crumb and Tuile (GF, NF) or Pear and Almond Frangipane Tart, Amaretto Ice Cream, Cherry Coulis (Can be GF) 4 Coffee Crusted Venison Loin, Beetroot Carpaccio, Jerusalem Artichoke Puree, Confit Artichokes, Sherry Jus 5 MEDITERRANEAN SUMMER FAMILY LUNCH Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF) or Turmeric, Carrot and Pine Nut Fritters with Sumac Whipped Feta (V) - Pomegranate Glazed Pulled Lamb, Bulgur Tabbouleh, Roasted Red Pepper Hummus and Chickpea Za’atar Flatbreads (NF) or Salmon with Pine Nut, Feta Crust, Sweet Potato Puree, White Bean Pesto (GF) or Stuffed Aubergine with Bulgur Tabbouleh, Roasted Red Pepper Hummus, Chickpea Za’atar Flatbreads (V, VG, NF) - Spiced Custard Filo Parcels, Cardamom Ice Cream, Poached Fig in Lavender Honey, Pistachio Crumb (V) or Honey Cake, Orange Mascarpone, Honeycomb, Stem Ginger Ice Cream (V) 6 Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil 7 SPRING EVENING TASTING Gluten Free Braised Violet Artichoke, Cod Shavings, Dried Tomato, Chilli Olive Tapenade (NF, GF) - Grilled Asparagus, Truffle Goats Cheese Mousse, Wild Mushroom Pickle, Toasted Almonds (GF) - Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil (GF, NF) - Mint Pearl Barley Risotto, New Season Lamb Shank, Port Jus, Crispy Wild Garlic (NF, GF) - Deconstructed Lemon Meringue, Rhubarb Gel, Pine Nut Ice Cream (GF) 8 Confit Octopus with Saffron Parisienne Potato, Ink Aioli, Squid Ink Tuile and Basil Oil 9 MID-SUMMER WEDDING BUFFET Canapes: Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) Badargani: Aubergine Rolls with Walnut and Pomegranate (VG, GF) Rabbit Fritters, Black Olive and Pepper Tapenade (NF) Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) - Halloumi and Olive Bread (V, NF) - Harissa Chicken with Preserved Lemon, Apricots, Kalamata Olives (GF, NF) Seafood Paella (NF, GF) Butternut Squash, Chickpea Filo Pie with Spinach and Pine Nuts (VG) - Mejadra, Spiced Rice, Lentils and Crispy Onions (V, VG, GF, NF) Chargrilled Courgette and Rocket Salad with Mint, Lemon and Chilli (V, VG, GF, NF) Tomato Salad with Sumac Pickled Onions and Pine Nuts (V, VG, GF) Fried Polenta with Rosemary and Salt (V, VG, GF, NF) - Lemon Pistachio Individual Loaf Cakes with Pomegranate Drizzle (V) Cinnamon Pavlova with Summer Berries and Tahini Halva Cream (V, Can be VG without cream, NF, GF) 10 11 Glazed Aubergine Rolls, Herb Tahini, Toasted Almonds TASTES OF THE SEA Pescatarian Menu Bread with Whipped Seaweed Butter (VG, V, NF) - Tomato Essence Shot, Seeded Cracker and Whipped Ricotta (V, NF) - Courgette Flower, Whipped Salt Cod, Apple, Oyster Emulsion (NF) - Cucumber Mint Sorbet (VG, V, GF, NF) - Pan Fried Red Snapper, Squid Ink Linguine, Prawn Bisque, Courgette, Herb Oil and Seaweed Tuile (NF) - Chocolate Yoghurt Layered Mousse, Strawberry, Pistachio Crumb (V, GF) 12 Assiette of Rabbit: Tortellini, Ballotine, Crispy Confit Leg ITALIAN EXPERIENCE Rosemary Foccacia (VG, V, NF) Burrata with Red Pepper, Fresh Basil, Aged Balsamic (GF) Beef Carpaccio, Rocket, Parmagianan (GF, NF) Olive, Caper and Herb Stuffed Sardines with White Bean Salad (NF, GF) - Primmi: Ricotta Tortellini, Pea & Mint Puree, Lemon, Pecorino and Beurre Noisette (V, NF) Papperdelle with Slow Cooked Beef Ragu in Chianti and San Marzano Tomatoes (NF) Wild Mushroom Risotto with Truffle Oil (VG, V, NF, GF) Linguine con Vongole with Nduja and Squid Ink (NF) Secondi: Sea Bream Fillet with Tomato, Capers and Olive Salsa (NF, GF) Roasted Salt Cod with Bouillabaisse Sauce and Caramelised Baby Fennel (GF, NF) Rack of Lamb, Asparagus, Broad Beans, Celeriac Puree, Mint Salsa Verde Sicillian Rabbit Ballotine of Olives and Capers, Crispy Confit Rabbit Leg, Pea Puree Beef Sirloin, Borlotti Beans, Caramelized Shallot, Wild Rocket - Aubergine Ricotta Gnudi, Basil Pesto, Crispy Garlic, Charred Tomatoes (V, GF) Grilled Polenta, Asparagus, Peas, Grilled Courgette, Nasturtium (VG, GF, NF) - Espresso Pannacotta with Baileys Cream and Hazelnut Brittle (V, GF) Citrus Olive Oil Cake with Coconut Yoghurt Crème (VG, GF, NF) Plum and Blueberry Frangipane Tart AUTUMN AFTERNOON Vegan Harissa and Agave Glazed Aubergine, Tahini Dressing, Toasted Almonds and Pomegranate (VG, GF) or Stuffed Vine Leaves with Tomato Bulgur (VG, NF) - Chickpea and Apricot Tagine, Morrocan Wild Rice (VG, GF, NF) or Roast Baby Cauliflower in Baharat, Crispy Dukkah Chickpeas, Fennel Puree (VG, GF, NF) or Slow Cooked Aubergine, Tamarind, Roasted Onion, White Bean Puree (VG, GF, NF) - Rosewater, Cardamom Baklava with Pistachios, Orange Sorbet (VG, can be GF) or Chocolate Fudge Torte with Chocolate Sauce (VG, GF, NF) Canape Party Nibbles Selection of Dips with Chickpea Flatbreads: Spicy Walnut Muhammara, Baked Chickpeas & Pine Nut, Smoked Aubergine and Pomegranate, Mint Cucumber Yoghurt, Beetroot Homous with Za’atar Canapes Pea and Mint Filo Nests (VG, GF, NF) Parmesan Biscuit, Whipped Ricotta, Moonblush Tomato and Fresh Basil (V, NF) Honey Fig and Goats Cheese Puff Parcels (V, NF) Miso Aubergine, Pickled Ginger (VG, NF, GF) Tomato Essence Shots, Seeded Cracker (VG, NF) Crispy Prosciutto Cups, Asparagus, Soft Boiled Quails Egg, Hollandaise (NF, GF) Coconut Prawns, Keffir Lime Aioli (NF) Beetroot Cured Salmon on Pea Blini, Horseradish Crème Fraiche, Pickled Cucumber (NF) Cuttlefish Croquettes, Squid Ink Aioli (NF) Bowl Food Seabass Ceviche with Grapefruit, Mango, Chilli and Coriander Salsa (GF, NF) Salmon Cakes with Feta, White Bean Puree Harissa Chicken Skewers, Preserved Lemon and Cous Cous (GF, NF) Lamb Kofte, Braised Swiss Chard, Tahini Yoghurt and Buttered Pine Nuts (GF) Chipotle Pork Belly, Charred Pineapple Sambal (GF, NF) Dolmades: Stuffed Vine Leaves with Mint Yoghurt (V, NF, GF) Aubergine Rolls with Walnut and Pomegranate (VG, NF, GF) Polenta Cake, Gorgonzola and Wild Mushroom (V, NF, GF) Sweet Potato Gnocchi, Spring Greens and Hazelnut Beurre Noisette (V, NF) Sweet Tahini Halva Brownies (V, NF) Vegan Almond and Orange Polenta Cake with Coconut Yoghurt Crème (VG) Passionfruit Meringue Tarts (V, NF) Fig and Rosewater Semolina Cake (V, GF) Fig and Rosewater Semolina Cake 19 WINTER CHARITY SUPPER CLUB Sweet Potato and Goats Cheese Gallettes (V, NF) or Honey Roasted Carrots, Labneh, Pistachio Pesto (V, GF) - Pan Fried Harissa Mackerel, Blood Orange Wild Rice and Radish (GF, NF) or Beetroot Gnocchi, Gorgonzola, Walnuts and Sage Butter (V) or Pork Belly, Romesco Puree, Celeriac Fondant, Caramelized Quince (GF, NF) - Upside Down Orange Cake, Honeycomb, Mascarpone (NF) 20 21 Hot Small Plates 1. Harissa and Agave Glazed Aubergine with Tahini, Almonds and Pomegranate 12. Mussels stuffed with Pilaf Rice and (VG, GF) Pine Nuts (GF) 2. Cilbir: Turkish Poached Eggs with Chilli 13. Korean Fried Chicken Wings with Spicy Butter, Mint Yoghurt (V, GF, NF) Chilli Glaze (NF) 3. Turmeric, Carrot Fritters with Whipped Feta and Sumac (V) 14. Prawns with Chorizo, Chilli, Lemon and Parsley (NF, GF) 4. Chorizo Manchego Croquettes, Chilli Jam, Roast Garlic Aioli (NF) 15. Seared Scallops, Salsify, Blood Orange and Brown Shrimp (NF, GF) 5. Scorched Salmon, Charred Boy Choi, Cucumber Gel, Pickled Carrot and Daikon (NF, GF) 16. Hot Charred Tomatoes with Yoghurt (V, NF, GF) 6. Grilled Squid with Nduja, Cannellini Bean Puree, Lemon Samphire (NF) 17. Deep Fried Courgette Flower with 7. Violet Artichoke, Flaked Cod, Chilli Olive Walnuts, Honey (V) Tapenade, Sun Dried Tomato (NF, GF) 8. Dukkah Roasted Pumpkin, Chestnuts, 18. Salt Cod Tortellini with Mushroom Broth Radicchio, Sumac Yoghurt (V, GF) (NF, GF) 9. Olive, Caper and Herb Stuffed Sardines 19. Wild Mushroom Ragout with Soft Black with White Bean Salad (NF, GF) Polenta (NF, GF) 10. Rabbit Fritters, Black Olive and Pepper 20. Crispy Oysters with Vegetable Pickle and Tapenade (NF) Citrus Mayo (NF) 21. Chestnut Mushroom Carpaccio, 11. Sweet Potato and Goats Cheese Gallettes Caramelized Pear Puree, Broad Beans, (V, NF) Pears (VG, V, GF, NF) 22 Asparagus, Truffle Goats Cheese Mousse, Almonds, Black Truffle 23 Cold Small Plates 1. Selection of Dips: 10. Cured Mackerel, Pickled Cucumber Spicy Walnut Muhammara (VG, GF), Vermicelli, Apple Gel, Seaweed Crisp Baked Chickpeas & Pine Nut (V, GF), (NF) Smoked Aubergine and Pomegranate (VG, GF, NF) 11. Venison Carpaccio, Parsnip Puree, Baby Mint Cucumber Yoghurt (GF, NF) Beetroots (NF, GF) 2. Honey Roasted Carrots, Labneh, Pistachio 12. Badargani: Aubergine Rolls with Walnut Pesto (V, GF) and Pomegranate (VG, GF) 3. Dolmades: Stuffed Vine Leaves 13. Ricotta Dumplings with Yoghurt Sauce, (VG, NF) Chilli Butter and Pine Nuts (V) 4. Burrata with Pickled Endive, Anchovies 14. Curried Aubergine with Yoghurt and and
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    MAKE IT A COMBO ADD SMALL CHIPS & A DRINK FOR 6.5 (KOMBUCHA 8/BEER 10.5) PITA BOWL PLATE Filled with hummus, tahini, Israeli Served with tabouli, slaw, Israeli, Served with two salads, salad, slaw & pickles carrot and beetroot salads, hummus, tahini, chips & 1 pita CHICKEN SHAWARMA 14 hummus, tahini & pickles CHICKEN SHAWARMA 24 GRILLED CHICKEN 15 CHICKEN SHAWARMA (GF) 17 GRILLED CHICKEN 25 GRILLED LAMB 16 GRILLED CHICKEN (GF) 18 two skewers SCHNITZEL 14 GRILLED LAMB (GF) 19 GRILLED LAMB 29.5 FALAFEL (V, VG) 11.5 SCHNITZEL 17 two skewers with amba FALAFEL 14 SCHNITZEL 24 THE IRAQI (V, VGO) 11.5 with amba (V, VG, GF) FALAFEL 18 with fried eggplant and THE IRAQI 14 with amba boiled egg with fried eggplant and THE IRAQI 18 CAULIFLOWER (V) 11.5 boiled egg (V, VGO, GF) with fried eggplant and fried florets in egg batter CAULIFLOWER 14 boiled egg fried florets in egg batter (V, GF) CAULIFLOWER 18 fried florets in egg batter HUMMUS Our famous homemade hummus LOADED & tahini topped with your choice Seasoned fries topped with your WANNA TAKE ME HOME? below & 1 pita choice below and tahini HOMEMADE DIPS 5/9 THE ORIGINAL (V, VG, GFO) 10 CHICKEN SHAWARMA 15.5 hummus (V, VG, GF) SHAWARMA (GFO) 16 GRILLED CHICKEN 16.5 baba ganoush (V, GF) GRILLED CHICKEN (GFO) 17 GRILLED LAMB 17.5 turkish harissa (V, VG, GF) GRILLED LAMB (GFO) 18 SCHNITZEL 15.5 tahini (V, VG, GF) MUSHROOM (V,VG, GFO) 15 FALAFEL 13.5 HOMEMADE SALADS 5/9 FALAFEL (V, VG, GFO) 14.5 corn salad THE IRAQI (V, GFO) 14.5 beetroot CAULIFLOWER (V, GFO) 14.5 moroccan carrot salad ADD ONS israeli
  • The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes

    The Hip Chick's Guide to Macrobiotics Audiobook Bonus: Recipes

    1 The Hip Chick’s Guide to Macrobiotics Audiobook Bonus: Recipes and Other Delights Contents copyright 2009 Jessica Porter 2 DO A GOOD KITCHEN SET-UP There are some essentials you need in the kitchen in order to have macrobiotic cooking be easy and delicious. The essentials: • A sharp knife – eventually a heavy Japanese vegetable knife is best • Heavy pot with a heavy lid, enameled cast iron is best • Flame deflector or flame tamer, available at any cooking store • A stainless steel skillet • Wooden cutting board • Cast iron skillet Things you probably already have in your kitchen: • Blender • Strainer • Colander • Baking sheet • Slotted spoons • Wooden spoons • Mixing bowls • Steamer basket or bamboo steamer 3 You might as well chuck: • The microwave oven • Teflon and aluminum cookware Down the road: • Stainless-steel pressure cooker • Gas stove • Wooden rice paddles You know you’re really a macro when you own: • Sushi mats • Chopsticks • Suribachi with surikogi • Hand food mill • Juicer • Ohsawa pot • Nabe pot • Pickle press • A picture of George Ohsawa hanging in your kitchen! Stock your cupboard with: • A variety of grains • A variety of beans, dried • Canned organic beans • Dried sea vegetables • Whole wheat bread and pastry flour • A variety of noodles • Olive, corn, and sesame oil • Safflower oil for deep frying 4 • Shoyu, miso, sea salt • Umeboshi vinegar, brown rice vinegar • Mirin • Sweeteners: rice syrup, barley malt, maple syrup • Fresh tofu and dried tofu • Boxed silken tofu for sauces and creams • A variety of snacks from the health-food store • Tempeh • Whole wheat or spelt tortillas • Puffed rice • Crispy rice for Crispy Rice Treats • Organic apple juice • Amasake • Bottled carrot juice, but also carrots and a juicer • Agar agar • Kuzu • Frozen fruit for kanten in winter • Dried fruit • Roasted seeds and nuts • Raw vegetables to snack on • Homemade and good quality store- bought dips made of tofu, beans, etc.
  • Catering Menu!

    Catering Menu!

    CATERING MEDITERRANEAN STYLE! APPETIZERS Trays: SMALL MEDIUM LARGE Cold Appetizers: Est. Serves: (10-15) (20-30) (35-50) # Hummus Tray $38.99 $53.99 $69.99 Pureed chickpeas, tahini, spices & oil # Babaganoush Tray $38.99 $53.99 $69.99 Roasted eggplant mixed with tahini & garlic # Patlıcan Soslu Tray $38.99 $53.99 $69.99 Fried eggplant, peppers, tomatoes, & garlic # Dolma Each $0.50/pc Grape leaves stuffed with rice & spices # Tatziki Sauce (Cacık) Cup $6.99/cup Yogurt, chopped cucumber, garlic Hot Appetizers: # Falafel Each $0.75/pc Mashed garbanzos, vegetables, spices deep fried # Sigara Borek Each $1.49/pc Phyllo pastry, stuffed with feta cheese & parsley # Spinakopita Each $1.49/pc Phyllo pastry, stuffed with spinach Breads: Fresh Baked Home Made Pita # Each $0.50/pc Greek Pita # Each $0.99/pc # Vegetarian Specials & Options Catering Notes: - Orders must be for minimum for $100 or 10 or more people! - Sales Tax 8.25% is required to be added to prices for all food, staff, and services, - Orders for next day must be in by 2pm, - 48 hour cancelation required to avoid cancelation fee (25% of the cost of order), - Please call Zeytin Mediterranean Grill for special needs and customized catering options. - Prices and Dishes in this menu subject to change without notice. Please check with Zeytin Mediterranean Grill for latest updates. THANK YOU FOR YOUR BUSINESS! Zeytin Mediterranean Grill Catering – (972) 887-2000 – [email protected] 1 CATERING MEDITERRANEAN STYLE! SALADS, VEGITABLES, & SOUPS* Trays: SMALL MEDIUM LARGE Salads:* Est. Serves:
  • EV MENU (May 2021)

    EV MENU (May 2021)

    Starters Man Courses Set Menus All starters are served with homemade bread Soup MeatC Dhiasrhceosal Grill Fish & Seafood Dishes VEGAN MEZE MENU EV MEZE MENU MERCİMEK ÇORBASI (v) 5.75 TAVUK ŞİŞ 14.15 ISPANAKLI LEVREK 16.95 Red lentil soup Skewer of marinated chicken cubes, served Grilled sea bass fillet served with sautéed with bulgur wheat and salad spinach, tomatoes and baby potatoes 13.95 14.95 per person per person Cold Meze TAVUK KÖFTE 13.45 SEBZELİ SOMON IZGARA 16.95 (Minimum of two people} Grilled minced chicken patties served with Grilled salmon steak served with mixed HUMUS (v) HUMUS (v) HUMUS (v) 5.95 bulgur wheat and salad vegetables ZEYTİNYAĞLI PATLICAN (v) Pureed chickpeas with tahini, garlic and lemon KUZU KÖFTE 13.95 KALAMAR TAVA 13.95 ZEYTİNYAĞLI PATLICAN (v) Grilled minced lamb patties, served with CACIK (v) 6.25 Deep fried squid with mixed salad, tartar MAYDANOZ SALATASI (v) bulgur wheat and salad sauce and sweet & sour rose sauce MAYDANOZ SALATASI (v) Yogurt with cucumber, dry mint, sumac & garlic CACIK (v) KUZU ŞİŞ 15.75 KARİDES GÜVEÇ 15.95 ENGİNAR (v) MAYDANOZ SALATASI (v) 6.15 Skewers of marinated lamb cubes, served with KISIR (v)(n) Prawn casserole, mushrooms, peppers, Chopped parsley salad of tomatoes, onions, bulgur wheat and salad cracked wheat, olive oil and lemon juice tomatoes, double cream and garlic KISIR (v)(n) FALAFEL (v) TAVUK KÜLBASTI 14.95 BABA GANOUSH (v) 6.35 Grilled marinated chicken fillet served with PORTAKALLI SOMON 16.95 FALAFEL (v) BOREK (v) Grilled aubergine puree with tahini, olive oil, bulgur
  • Spike's Amazing Chicken Fried Cauliflower

    Spike's Amazing Chicken Fried Cauliflower

    Spike’s Amazing chicken Fried Cauliflower -2 heads of Cauliflower -2 tablespoons kosher salt, divided -3 tablespoons smoked paprika -2 tablespoons ground white pepper -1 tablespoon garlic powder -1 tablespoon ground ginger -1 tablespoon celery salt -1 tablespoon freshly ground black pepper -1 tablespoon ground mustard -2 teaspoons dried thyme -2 teaspoons dried basil -1 teaspoon dried oregano -2 cups all-purpose flour -2 tablespoons cornstarch -1 cup oat milk - 2 quarts peanut or vegetable oil, for deep frying Make the seasoning blend. Combine the paprika, white pepper, garlic powder, ginger, celery salt, black pepper, mustard, thyme, basil, and oregano in a large bowl. Add the cornstarch and flour. Prepare Cauliflower Cut Cauliflower in 1/8 pieces, making sure to keep the florets on the stem, season with salt and pepper and olive oil. Place in broiler until the cauliflower starts to brown, make sure not to over cook. It should still hold its shape. remove and place in the oat milk with some of the seasoning blend. Let soak. Dredge the cauliflower . Working with 1 piece of cauliflower at a time, remove from oat milk mixture making sure it's completely coated, then place in the flour mixture. Shake the flour bowl as needed to completely coat the cauliflower, then use your fingers to press the flour coating onto the cauliflower Set the coating Place the coated cauliflower on the rack and repeat dredging the remaining cauliflower. Set aside at room temperatur while you set up for frying and heat the oil. Set up for frying. Place the oil in a large Dutch oven, attach a candy or deep-fry thermometer, and heat over medium-high heat until the oil is 350°F, about 15 minutes.
  • 1 Fried Cauliflower with Za'atar Yogurt Dipping Sauce Cauliflower Haters

    1 Fried Cauliflower with Za'atar Yogurt Dipping Sauce Cauliflower Haters

    Fried Cauliflower with Za’atar Yogurt Dipping Sauce Cauliflower haters, pay attention. We know. This snowy head of bland crunchy stuff is low on your list. Too many plates of cauliflower derived “mashed potatoes” or pretend pizza crusts have passed your way. But listen: if you like anything fried, this dish is worth the experiment. A quick battered fry in hot oil, sprinkled with salt immediately after, and then dipped in an incredibly flavorful yogurt sauce should be enough to bring you to the other side. And if you’re already a fan … wait, where did you go? Ah, you’re already heating the oil. Good move. Ingredients 6 to 8 cups vegetable oil, or enough to fill your pot to a depth of 2 inches 1 cup full-fat Greek yogurt 3 tablespoons water 1 1/2 teaspoons za’atar spice mix 3/4 teaspoon sugar 1/2 teaspoon kosher salt, plus more for sprinkling 1/4 cup fresh mint leaves, finely chopped 1 to 2 tablespoons freshly squeezed lemon 1/2 cup self-rising flour 1 teaspoon turmeric 2/3 cup light-bodied beer 1 head cauliflower (2¼ pounds), cut into small florets Special equipment: deep-fry thermometer Directions Set a baking rack into a rimmed baking sheet and place by the stove. Clip a deep-fry thermometer to the side of a Dutch oven. Pour in the oil and turn the heat to medium-high. Bring the oil up to 360 degrees, about 15-20 minutes. Meanwhile, in a small bowl, mix the yogurt, water, za’atar spice mix, sugar, salt, mint and lemon juice together.
  • Türkiye'nin Güvendiği Tarifler

    Türkiye'nin Güvendiği Tarifler

    SOFRAKAPAK31-TEMMUZ2006 19/6/06 18:32 Page 2 TÜRKİYE’NİN GÜVENDİĞİ TARİFLER 31 ISSN 1304 - 5547 ISSN 1304 - 5547 9 771304 554001 FİYATI: 5 YTL TEMMUZ 2006/7 SAYI: 31 KKTC FİYATI: 6 YTL ÖzelÖzelÖzel Dosya:Dosya:Dosya: LezzetLezzetLezzet YolculuğuYolculuğuYolculuğu SALATALARSALATALARSALATALAR DATÇADATÇADATÇA TamTam 2929 TarifTarif TOKATTOKATTOKAT GelenekselGelenekselGeleneksel LezzetlerLezzetlerLezzetler ŞenliğiŞenliğiŞenliği AsmaAsmaAsma YaprağınınYaprağınınYaprağının HalleriHalleriHalleri VeVeVe ÇokÇokÇok ÖzelÖzelÖzel TariflerTariflerTarifler BatıBatıBatı Trakya’daTrakya’daTrakya’da ÜniversiteÜniversiteÜniversite AdaylarınaAdaylarınaAdaylarına YemekYemekYemek YarışmasıYarışmasıYarışması FarklıFarklıFarklı BirBirBir SeçenekSeçenekSeçenek GastronomiGastronomiGastronomi AyınAyınAyın MeyvesiMeyvesiMeyvesi KİRAZKİRAZKİRAZ C M Y CM MY CY CMY K C M Y CM MY CY CMY K SYF006-SOFRA-200607 21/6/06 17:32 Page 2 ’DA NELER VAR? Yeşil 27 Köşe Çiçek açt›¤› günlerde büyüleyici kokusuyla hepimizi tesiri alt›na alan ›hlamurun öyküsünü, yazar›m›z Ferda Erdinç’in kaleminden keyifle okuyacaks›n›z... 40 Ayın Meyvesi Tazesi, kurutulmuflu, suyu; her haliyle severek tüketti¤imiz kirazla yarat›lan harika pasta ve tatl›lar› sizler için Füsun Gümeli haz›rlay›p görüntüledi. "Kiraz flekerlemesi" ve "Kirazl› haflhafll› pasta", önerilerimizden sadece ikisi... Mevsiminde Taze Taze 30 Dünyada belli bafll› ülkelerde tüketilen asma yapra¤›n›, mevsimindeyken bol bol kullanabilmeniz için sizlerle buluflturuyoruz. Hem de al›fl›lm›fl sarma tariflerinin d›fl›nda ilginç lezzet önerileri ile... 48 Yaratıcı Tatlar 54 Lezzet Yolculuğu Lezzet söz konusu oldu¤unda s›radanl›ktan hofllanm›yorsan›z, Bal›, bademi ve bal›¤› ile meflhur Datça’da Elif Y. Korkmazel’in tariflerinden ilham alabilirsiniz. "Kremal› geçirdi¤imiz bir günü sizlerle paylafl›yoruz. Üstelik patl›can çorbas›", "Yeflil püreli somon", "Karamelli elma bu flirin beldede k›sa bir süre önce aç›lan Mehmet Ali flekerleri"; her biri birbirinden ilginç ve nefis..