To make Solomonov’s version, you start by putting whole, unpeeled garlic cloves—a whole head’s worth of them—in a blender with a good amount of lemon juice and blending it to a pulpy purée. You then press the liquid through a fine-mesh strainer into a bowl. The first time I tried this, I was convinced that it was going to be incredibly, inedibly pungent and sharp. A whole head of raw garlic was in that bowl, after all!

To my surprise, I smelled the liquid and tasted it and found that, while it had a powerful, sweet garlic aroma, it had none of the harshness or raw, hot garlic bite you’d expect. Clearly this was something that was going to need further investigating, but for the time being, I moved on, promising that I’d come back to it later.
Finishing the tahini sauce is as simple as adding some ground cumin and store-bought tahini—sesame paste is one of those things that are simply easier and better to get store-bought than to try grinding at home—and thinning it out with water.

Tahini behaves in an interesting way when you add liquids to it. Out of the jar, it’s pretty soft and flowing. As you add a little water or lemon juice, it’ll first seize up and turn thick like cement. Continue adding water, and it’ll eventually thin out into a pourable sauce. Whisking thoroughly between small additions of water ensures that the sauce is smooth, light, and lump-free.

Canned Versus Dried Chickpeas for Hummus
Time to address the chickpeas. I started by tackling the obvious first question: Are dried chickpeas really better than canned?

A couple of quick blind tastings gave me an answer. The bland, tinny flavor of canned chickpeas can’t compare to the full flavor of chickpeas that are cooked from dry before blending. But carefully rinsing canned chickpeas to remove excess liquid (it’s the liquid that’s the biggest culprit in that canned flavor), then simmering them for about an hour in fresh water with some aromatics, can work wonders, so, in a pinch, there are ways to make canned chickpeas better.

To cook my chickpeas, I tried a few methods, including soaking versus not (soaking overnight is a good idea if you remember to do it, but you can cook un-soaked dried chickpeas without a problem if you’re willing to simmer them for an extra hour or so); adding baking soda to the soaking and cooking water (this raises the pH, which helps the chickpeas break down and soften more easily); and cooking them on the stovetop versus in the >pressure cooker (the latter is great for speed-cooking, but it will also deepen the color a little, giving you a darker hummus).

Branded with its unique aroma and color, Çanakkale’s tomato gets its flavor from the soils with high potassium content as well as the winds blowing from Kaz Mountains and Çanakkale Strait.
Çanakkale tomato, which started to be collected in July and harvested until the end of November and has a long shelf life, is the first choice of consumers especially in metropolises such as Istanbul, Izmir and Ankara. With an annual production of 700 thousand tons, Çanakkale tomato serves both producers and seasonal workers, while offering a distinct taste to the consumers on the table. tomato planting is being done. Between 500 and 700 thousand tons of tomatoes are produced annually. Although the first Kumkale Plain comes to mind when Çanakkale tomato is mentioned, nowadays the harvest of mid-season products continues in every corner of Çanakkale.

On the one hand, tomatoes for tomato paste on the one hand, and tomato paste on the one hand, are collected in the fields, especially by female workers. Male workers carry their hiding buckets onto tractor trailers in the middle of the fields. Here again, tomatoes are arranged by women like pearl beads in the crates. the leading wholesaler loaded onto the transport vehicles to villages tomatoes, Turkey, especially in Istanbul, Izmir and is done in cases referred to the metropolitan cities like Ankara.

Truffle mushroom, which is included in special menus in world cuisines, is known as “food of kings” in gastronomy circles. It is in the top three among the most expensive foods of truffles, which has a long history in world history. The truffle, which has 70 varieties, is the hardest to grow. 45% of this mushroom is provided by France, 35% by Spain and 20% by Italy. In France alone, 20,000 people earn their living from these mushrooms. The newly launched production in some farms in nature are grown together their case in Turkey. It is fragrant mushroom and its scent has a unique calling. The reason why it is the world’s most famous mushroom variety today is that it is the world’s most expensive food after caviar. How is truffle mushroom grown?
Truffles like potatoes grow underground and on tree roots, especially near the roots of oak and chestnut trees, 5 to 20 cm below the ground. The reason it chooses places close to tree roots is that it absorbs the roots and provides the sugar and organic acids it needs. Truffle mushrooms need a delicate natural balance during their development, and summer showers are ideal as they provide adequate moisture. The very dry summer months cause the truffle to dry out. Since it grows underground, it cannot be seen from the surface and requires special expertise to collect truffles. In fact, dogs and pigs that have been specially trained for their ability to smell are used for this.

Truffle mushroom is popular for its price as well as its delicious. Which type is the most expensive?
Although Black Truffle Mushroom is referred to as Black Diamond, it is the most expensive mushroom in the world due to its scarcity. It resembles a potato in appearance and color and has an intense scent. How to consume truffle mushrooms?
The best way to consume white truffle and get your money’s worth is to eat it without cooking. We recommend slicing white truffle on pasta or risotton. The aroma of truffles, the size of a walnut and an average weight of 100 grams, gives the most intense taste when fresh. Truffle should be used fresh, as it loses its aroma and water over time. It is recommended to consume truffles within five days of harvesting to get a taste worth the price of such an expensive food.