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Chickpea, which we have been consuming for centuries, is one of the most popular ingredients in recent years.
Chickpea is a delicious and nutritious legume that has been consumed in many cuisines for thousands of years. Chickpea, which has become more and more popular in recent years, has become one of the most preferred ingredients, especially for those who want to eat healthily.

The place of chickpeas in our kitchen is undeniable. Hummus donut made with currants and pine nuts in the Ottoman Empire, chickpea wraps from Antep, yoghurt soup “lebeniye” with meat from Eastern Anatolia, stews with or without meat, ashura and of course pilaf with chickpeas… Chickpeas have an indispensable place in all of these dishes. We should not forget the roasted chickpea that was discovered six hundred years ago.

The increase in the number of vegetarian and vegan diets in recent years has increased the importance of vegetable proteins. Gluten-free foods, natural protein, nutrient-rich plants and legumes are living their golden age. In addition to this, Middle Eastern cuisine has become more and more curious by the world. Chickpeas, which have been part of the cuisines of this region for centuries and contain 15 grams of protein and 12 grams of fiber per 100 grams, have become one of the most popular ingredients.

Rival to Bolu… Kahramanmaraş will introduce its gastronomy with the motto “Maraş cuisine in the palace”.
Kahramanmaraş Metropolitan Municipality explained the gastronomy and tourism potential of the region to the tourist guides. Speaking at the “Mosaic Road and Gourmet Seminar” organized in cooperation with the Gaziantep Chamber of Tourist Guides, Kahramanmaraş Metropolitan Municipality Mayor Hayrettin Güngör drew attention to the relationship between Maraş cuisine and the Ottoman palace cuisine. expressed.
Explaining that they are planning to promote with the motto “Maraş cuisine in the palace”, Hayrettin Güngör continued as follows: “We set out with a slogan like this. With a slogan such as Maraş Cuisine in the Palace, or Maraş Palace Cuisine. With this slogan, we will develop the culinary culture. There are new venues, new promotion areas and new studies for this. There is also an existing infrastructure. With these, we will hopefully provide more promotion and spread of our cuisine culture. Our stuffed meatballs, stuffed meatballs, sour meatballs, etc. we have a unique cuisine culture. We will have developed these in this concept.

WorldFood Istanbul
28. WorldFood Istanbul, which will be held with a hybrid fair approach; It continues its preparations to present its most delicious event with its participants. The International Food Products and Technologies Fair, where traditional and virtual trade practices will be combined, participants and local and foreign buyers will meet face to face or via the virtual trade platform Hyve Connect – WorldFood Istanbul is preparing to open its doors for the 28th time.

Istanbul Cereals Pulses Oil Seeds and Products Exporters’ Association (HRP), and the Association of Home Consumption Suppliers (ETÜDER) in cooperation with the world’s and Turkey’s largest exhibition company of Hyva Group, November 25 to 28 dates will perform tüyap in the range of WorldFood Istanbul, to accommodate Turkey’s prestigious culinary chefs with special events, apart from counting the days to be prepared with special techniques for making a host of delicacies consisting of new recipes.

A Taste Event: Show Cuisine Recipe Workshops
The Fair, in which sustainability in agriculture and food will stand out with a zero waste approach, and industry professionals and opinion leaders will draw attention to reducing food waste, organizes a unique taste tour with special events.

In cooperation with the Cooks Association, under the sponsorship of Öztiryakiler, prominent kitchen chefs of the HoReCa sector will take part in the Show Cuisine Recipe Workshops within the scope of FOOD ARENA Activities with their special, new techniques and recipes that they have never tried anywhere else.

Turkey names that come to mind at the mention of gastronomy among the chief Ismet Saz industry, unique, resounding, continues to contribute to a successful business. The Steeve, under the roof of İsmet Saz Group, has opened its new location in Kuruçeşme with its extremely stylish decoration and its new menu with fascinating flavors. Saz’s newly interpreted Latin Local flavors are now in Kuruçeşme… The very special Latin menu interpreted by Chef İsmet Saz with a unique language will offer an unforgettable flavor journey at The Steeve. Tapas, the crown of Turkish cuisine, embraced new tastes with Chef İsmet Saz’s interpretations of traditional Turkish cuisine. The bottom sauce of Nachos is prepared with Avocado brought from Mexico. The Steeve surprises those who say “Taco is my favorite”. The Steeve cuisine, which interprets “Taco” with kokoreç, liver and mussels, Tapas menu, meat and seafood, octopus salad prepared with fresh and healthy vegetables are among the Tapas options that cannot be replaced by any other taste. For those who do not prefer meat and seafood, The Steeve’s cauliflower, potato pravas, chickpea salad with tahini and red onion, prepared with very special chef sauces, puts the last point in Tapas’ claim. It turns The Steeve into a special place where every desired flavor can be found.

Metro CEO in the relevant assessment Turkey Sinem Türüng “Metro as Turkey, Turkish cuisine for over 30 years and its values ​​and to protect future generations, we continue to work vigorously in order to transfer. Our suppliers, our producers, our customers and our employees, together with Turkey for ‘best’ in order to make that determination invests trying to uncover the vast potential that the owner of Turkish cuisine. We see gastronomy as one of the most important values ​​that will contribute to many areas from economy to tourism in our country. From this perspective, Gastronometro Turkey’s first gastronomic discovery platform with investment cost of approximately 2.4 million euros in 2015, we have implemented. In the five years since its establishment, Gastronometro; While developing more than 2,500 products with R&D studies, 17 master chiefs brought together 1,500 industry professionals, and reached approximately 3,400 people with the training they gave. Thus, it served as a meeting point for all parties of the sector from chefs to students, suppliers to restaurant and hotel operators, from taste enthusiasts to gastronomy writers and researchers. We will continue our efforts with the same determination as we have done so far so that Turkish cuisine and its values ​​can reach the point they deserve all over the world. ” said.

Good Food Happens with Products in Their Country
Cooks Federation of Turkey (TAFED) Head chef Zeki açıköz, noting the importance of geo-marked product, the best Turkish food, they could be made from products grown in Turkey.
Açıköz made a statement to the AA correspondent before the 27th International Food and Beverage Specialization Fair, which will be held in Antalya this year, with the theme “Long live Anatolia” in order to draw attention to domestic food production.

Stating that there are a lot of imported products in the kitchens in recent years, even milk and butter are imported, Açıköz stated that they are working to eliminate the prejudices against the local product and to raise awareness about the local product with the local brand strong brand slogan.

“Whether we accept it or not, Turkish cuisine needs innovation without breaking the traditional cooking method.” Açıköz explained that as an example of this innovation, they will make fruit pulp desserts with local products without breaking the traditional production.
Turkey in recent years in many products of geographical indication gets pointing açıköz, “In terms of food, our local products is very important. Our motto is, Turkish food would be the most beautiful in their native lands manufactured products. Look, ‘apricot’ says you are everywhere apricots but Malatya apricots how to become famous, for example, we have to see. ‘fig’ call today, figs all over Turkey. Maybe the world also have figs anywhere but ‘Aydin figs’ when it is said gaining a different dimension. ” he spoke.
apricot visits abroad, some products in the Turkish flag as figs, Turkey had seen the article and açıköz expressed the need to increase the number of them, “The best Turkish food would be from products grown in Turkey. Our goal here; you win this training, you win markets, businesses that use good products Let it win. As a result, the country will win, and when the country wins, we citizens will win. ” said.

Underlining that future generations need to be made aware of geographically marked products, Açıköz said, “Our country knows what the new geographical indication is. We have known this since 2006, but the government’s involvement in it made us extremely happy.” found the assessment.

The pulse of the gastronomy world is in Adana!

The interviews and panels section of the festival will start with the interviews that journalist Cüneyt Özdemir will give with Adana Governor Süleyman Elban and Adana Metropolitan Mayor Zeydan Karalar.

During the sessions to be held within the scope of the festival, ideas will be exchanged on new developments, researches, productions, problems and solutions in the gastronomy sector for two days. Some of the names that will be speakers in the sessions; American academic and author Johanna Mendelson Forman, International Project Expert, MDD Board Member Scion Hösükoğlu, Le Cordon Blue Country Director for Turkey Laurel Ertan Tüysüzoğlu, Gastronometro Business Development Manager, we know Betul and Kırklareli University Lecturer Ali Cakir, President of the MDD Board and Milliyet Newspaper Columnist Zeynep Kakınç, Hürriyet Newspaper Writer, Food & Travel Executive Editor and MDD Board Member Ebru Erke, MDD and Turkish Coffee Culture and Research Association Vice President Osman Serim, Bahçeşehir University Lecturer, Consultant, Author Reha Tartıcı, MDD Board Member, Slow Food Izmir Bardacık Union Leader Nedim Atilla, Slow Food Adana Union Leader Pırıl Bilici, Tarsus Slow Food Leader Yasmina Lokmanoğlu, ÇUKTOB President, TURYID and TÜROFED Board Member Tayyar Zaimoğlu, Özyeğin University Gastronomy and Culinary Arts Department Head Assoc. Dr. Özge Samancı, Futurist Hotelier Cem Kınay, Adana Provincial Culture and Tourism Director Sabri Tari, Mediterranean Advertisers Association Chairman and Tourism Today Editor-in-Chief Haluk Özsevim.

Festival lovers; While visiting the “Taste Stops” hosted by Chef Türev Uludağ, Peruvian chef Bruno Santa Cruz and Italian chef Matteo Bertuletti during the 4th Adana Taste Festival; On the other hand, in the “Adana Local Food Workshop” hosted by Aliye Gümüş, the author of Gastronomy Magazine, she will be able to watch the traditional cuisine of Adana women. Viewers also; He will have the opportunity to get to know the harvest and production processes of the local products and the street flavors. “Turkey Master Chef” television program chiefs will visit the city.

4. International Istanbul Festival of Taste, primarily Adana Metropolitan Municipality, including Adana district municipalities, Çukurova Development Agency, Adana Chamber of Commerce, Adana Chamber of Industry, Adana Commodity Exchange, Adana Hacı Sabancı Organized Industrial Zone, Mediterranean Exporters Union, Turkey Hoteliers Federation, Turkey It is supported by many institutions and organizations such as the Association of Travel Agencies, the Association of Tourist Guides, the Association of Çukurova Touristic Hoteliers, the Association of Kitchen Friends, the Adana Chefs and Pastry Association, and the Çukurova Chefs Association.

You can read this article in 2 minutes 1 second.

Chickpea, which we have been consuming for centuries, is one of the most popular ingredients in recent years.
Chickpea is a delicious and nutritious legume that has been consumed in many cuisines for thousands of years. Chickpea, which has become more and more popular in recent years, has become one of the most preferred ingredients, especially for those who want to eat healthily.

The place of chickpeas in our kitchen is undeniable. Hummus donut made with currants and pine nuts in the Ottoman Empire, chickpea wraps from Antep, yoghurt soup “lebeniye” with meat from Eastern Anatolia, stews with or without meat, ashura and of course pilaf with chickpeas… Chickpeas have an indispensable place in all of these dishes. We should not forget the roasted chickpea that was discovered six hundred years ago.

The increase in the number of vegetarian and vegan diets in recent years has increased the importance of vegetable proteins. Gluten-free foods, natural protein, nutrient-rich plants and legumes are living their golden age. In addition to this, Middle Eastern cuisine has become more and more curious by the world. Chickpeas, which have been part of the cuisines of this region for centuries and contain 15 grams of protein and 12 grams of fiber per 100 grams, have become one of the most popular ingredients.

Rival to Bolu… Kahramanmaraş will introduce its gastronomy with the motto “Maraş cuisine in the palace”.
Kahramanmaraş Metropolitan Municipality explained the gastronomy and tourism potential of the region to the tourist guides. Speaking at the “Mosaic Road and Gourmet Seminar” organized in cooperation with the Gaziantep Chamber of Tourist Guides, Kahramanmaraş Metropolitan Municipality Mayor Hayrettin Güngör drew attention to the relationship between Maraş cuisine and the Ottoman palace cuisine. expressed.
Explaining that they are planning to promote with the motto “Maraş cuisine in the palace”, Hayrettin Güngör continued as follows: “We set out with a slogan like this. With a slogan such as Maraş Cuisine in the Palace, or Maraş Palace Cuisine. With this slogan, we will develop the culinary culture. There are new venues, new promotion areas and new studies for this. There is also an existing infrastructure. With these, we will hopefully provide more promotion and spread of our cuisine culture. Our stuffed meatballs, stuffed meatballs, sour meatballs, etc. we have a unique cuisine culture. We will have developed these in this concept.

Metro implemented by Turkey in 2015, Turkey’s first gastronomic discovery platform that Gastronometro, education and 5 years of R & D activities with national and international gastronomic world to successfully continues its mission of building bridges. Adopting the new generation gastronomy understanding and continuing to work for this purpose without slowing down, Gastronometro brings Turkish chefs together with the international gastronomy world and collaborates with important schools and platforms of the sector. The goal of Gastronometro, which has developed 2,500 new products in 5 years, is to contribute to the development of Turkish cuisine.

Taking with facebooktwitterwhatsappcopy linkemailpaylaş30 years of Turkish cuisine, Turkish cuisine culture reveal the true potential of the Turkish chiefs contribute to development bulunarak continues to work to keep them coming to the place they deserve in the world Metro Turkey, gastronomic discovery platform Gastronometro with Turkish cuisine continues to give direction and Turkish gastronomy, the international arena .

an education in the Metro Turkey within the 2015 development and designed as a meeting place and Turkey’s first gastronomic established as a discovery platform Gastronometro, 5 years, Turkey’s rich culinary culture and makes an important contribution value of the place to come it deserves all over the world. Collaborating with international brand schools such as the Basque Culinary Center, Ecole hôtelière de Lausanne from the world of gastronomy and accommodation, and bringing Michelin-starred chefs together with Turkish chefs, Gastronometro; It also conducts trainings and collaborations with the Ministry of National Education and the Ministry of Culture and Tourism. Gastronometro, which brings together industry professionals, customers, suppliers and students with different activities and studies; Gastromasa, one of the prestigious events of the Horeca sector, continues to support the Sirha Fair and Bocuse d’Or competition. Gastronometro, which will continue its new collaborations in order to advance the gastronomy world further, aims to transform into an international gastronomy center with the works it conducts.

Thailand’s capital Bangkok fashion, gastronomy, Turkish cuisine and culture that promote the “Festival of Flavors of Turkey” was held. Turkey Bangkok Embassy, ​​Culture and Tourism Ministry of Culture and Tourism Counselor of the Turkish Air festival’s opening is supported by the way, Ambassador Universe Dağdelen Akgun was held with representatives of foreign missions and Thai invitation of participation in the home.

The event, which was held at a hotel in Bangkok and brought together gastronomy, fashion and Turkish music, was greatly appreciated.

Under the leadership of the culinary arts and hospitality consultant Ayhan Cöner, chef Aydın Demir and his team combined the food culture of the Göbeklitepe period with the flavors of Ottoman and Turkish cuisine and offered them to Thai people.

the scope of the event, held the same week in Bangkok who represented Turkey at the International Week of Turkish fashion designer Ozlem Suer Göbeklitepe Silk Collection, violinist Sevil Ozer curated by Amal tanıtıldı.festival will last until November 30
Law artist Ahmet Baran and classical fiddle artist Önay Akan also performed works with the theme of Göbeklitepe to the participants.

As an example of Turkish hospitality at the end of the meal, Turkish delight served with baskets with evil eye beads and Turkish coffee cooked in embers attracted great attention.

Visitors also welcomed the Göbeklitepe promotion desk and Turkish souvenir stand made up of Göbeklitepe materials.

“Turkey’s Taste Festival”, will meet with Thai until 30 November.