Today, one of the most discussed topics about food is bread. Should we eat yesek or not; how much we eat Which one do we eat? All question marks. We know the gluten in it is not very good for us, but how harmful is it harmful to everyone? What should be the flour type and yeast used? Today, especially in big cities, people think about these when eating bread.
We are the most bread consuming country in the world. We eat 104 kilograms of bread per person per year! Bulgaria is next to us and this number is 95 kilos; 52 kilos in much lower Italy. We cannot imagine a kitchen without bread. We do not consider ourselves to have eaten without bread. Bread is eaten for breakfast, bread for sandwiches, bread in soup, bread even with rice. Of course, a life without bread cannot be imagined not only in our country but also in many cultures of the world. What we call bread can be tortilla in South America, chapati in India, and drumstick in France.

Once making bread was a time-consuming and costly business. Growing wheat, harvesting, grinding, making the bread, baking… All of them required great labor. Today, bread is everywhere, whenever we want, even when we don’t. On the one hand, there are tables conquered by industrial bread, on the other hand, the number of people making bread at home is increasing. In cities, there are people who grind their own flour and feed their sourdough.

Secret of Delicious Tomatoes
With the start of the summer season, when greenhouse crops are switched to field crops, both consumers and wholesalers have an eye for Çanakkale. The artisans who want to benefit from the reputation of Çanakkale tomato write ‘Çanakkale tomato’ on their products.

This situation, encountered at the beginning of each crop year, upset the Çanakkale tomato growers. The producers say that the real Çanakkale tomato will not be able to take its place on the counter before July.

Its flavor is potassium in its soil and the strong wind gives it

The taste of the famous Çanakkale tomato, where the demand is so high, is the wind of the city and the soil with high potassium content. Tomato growers in the Kumkale Plain, also known as the Batak Plain, state that they owe the aroma, scent and appearance of their products to the winds blowing from the Kaz Mountains and Dardanelles and the soils with high potassium content. Kumkale, Tevfikiye, Naked and Halileli villages are the main tomato production centers in the city. Şahin Ceylan, who grows tomatoes in the village of Tevfikiye, stated that the soil structure in the Kumkale Plain is very suitable for tomato production, “The high potassium content of the soil gives the tomato a very good color and the inside is plump. Therefore, Çanakkale tomatoes are very tasty and juicy.”

Gürcan Duran, who mediates the marketing of the product between the producers and wholesalers in the Naked village, said that the reason why Çanakkale tomato is preferred by consumers is the taste and the long shelf life. Kumkale Plain from far across Turkey to the middle of November, the beginning of July, Duran explaining tomato shipments to bear some of the range based on seasonal conditions, “Çanakkale tomato peculiar smell, color, and is known for its flavor. Are unique to the Table of Contents crystalline structure Çanakkale tomatoes. No vessel Kumkale Plain comes to mind when it comes to Çanakkale tomatoes. Currently, around 200 tons of products per day are shipped to metropolitan cities. In the last early harvest, that is, in the October-November period, around 500 tons of tomatoes are produced from here, “he said.

Delicious Fresh Seafood
Vongole Verace is hunting in Naples, it is quite expensive. However, you can find Lupini, which is a little smaller than Verace, at a more affordable price. They are already sold alive in sea water at the fisherman. The fisherman puts the sand mussels in a bag in sea water and gives you. It is important to buy this type of seafood on the same day and cook it fresh. It is surprising that clams do not have much of a place in Turkish cuisine despite being surrounded by seas. Sand mussels contain very useful minerals. It is being exported from Turkey but is not consumed much in the domestic market. However, there is much more private and aromatic taste of the mussels we had in Turkey. Recently, upscale restaurants in the fishing in Turkey, begun to be popular in order to find fresh clams and wish to enter the Turkish kitchen. Here is the recipe for spaghetti with clams from Naples:

MATERIALS (for 4 people)
370 g spaghetti
1 kg of clams
2 cloves of garlic
300 g cherry tomatoes (optional)
1 red hot pepper peperoncino (optional)
6-7 spoons of extra virgin olive oil
1 bunch of chopped parsley
Salt
HOW TO DO?
We wash the seashells we bought from the fishermen on the beach in the morning very well with cold water. When I buy fresh from the fisherman
Although there is usually no waste, remove any broken or open shell. While washing, we make sure that there is no sand left. Rinse. However, if they have not been cleaned before, soak the shells in a bowl with 1 spoon of salt for 2 hours in cold water. Then rinse well. There is no need for me to keep the fresh shells I bought from the fisherman in salt water.
On the other hand, we put water in a pot and start the process of boiling the pasta water.
While the water of the pasta is boiling in the pot, we take it into a large pan. We put some olive oil on the pan. We add 2 cloves of garlic.
We do not cut the garlic. If you want it to be bitter, you can slice fresh hot pepper and put it in the pan. While the garlic is cooked in light oil (without burning it), we put the clams, if you wish, we divide the tiny cherry tomatoes in two and add them to the pan. Optionally, you can also divide the cherry tomatoes in half and put them in the pan. In the traditional recipe made by Neapolitans, it can be plain without tomatoes.
Then we cover the pan and leave it to cook. We want its own juice and aroma to come out without adding water. There are recipes with white wine from time to time, but we want to stick to the traditional recipe and cook it in its own juice. It is already being cooked immediately and the shells are opened.
The shells are opened in about 10 minutes. If you wish, you can sprinkle a little salt. Usually the sauce is not dry. If it is dry, you can add a small amount of the water you boiled in the pasta. However, when combined with olive oil, mussels, cherry tomatoes and garlic, its unique aroma comes out. There is no need to add water.
The trick for Italians to cook pasta is that you first boil the water. Then you put the salt in the water. Then you start boiling the pasta. There is a cooking time on the package according to the types of pasta. Penne, on the other hand, is usually 10 minutes. You can even get it off the fire before if you want it to be al dente (less boiled). Usually 8 minutes is enough for spaghetti. You are filtering the pasta.
And we put the spaghetti in the large pan with cooked sea shells and mix it. We add chopped parsley on it.
Spaghetti alle Vongole is ready. If there are unopened clams, do not try to open them and do not eat them. Consume those opened when cooked. While eating the spaghetti, you can take the meat of the mussel from the shells opened with the help of a fork and consume it.

The All Cooks and Pastry Confederation Scientific Committee Member and instructor Saadet Güngör said, “The key to making good food is to add love to it,” he said, with the effect of his family’s tendency to cook.
Saadet Güngör, who had a predisposition towards the art of cooking since childhood, thanks to his father’s ownership of one of Kayseri’s most prominent restaurants and his grandmother and mother being talented in cooking very well, gradually improved himself in the following years.

Saadet Güngör, who worked as an Art and Technology Design teacher under the Ministry of National Education for many years, later became an expert in this field due to her love of cooking. In this area all the necessary documents to join the cookery course area Felicity Gungor, was the owner of the tutorial and controller documentation about cooking in Turkey.

TAUGHT TURKISH FOOD TO THE US

Saadet Güngör, who has taught Original Turkish Foods to foreign students at the Comminity Center at Incirlik Air Base for years, stated that he introduced Turkish cuisine to the whole world and said, “I had students from all over the world at Incirlik Air Base as well as from the USA. I gave courses especially to US soldiers and their families. Now they cook Turkish food all over the world. They follow my prescriptions, still asking me questions. “I am extremely proud to have brought Turkish food to all over the world.”

NUMEROUS MEDALS WON

Saadet Güngör, who won two gold medals at the Gastro Antalya EXPO, which was attended by more than 800 competitors from 45 countries, one of the world’s leading competitions, in different categories in Kayseri oil ravioli and Adana mother girl dinner, said, “Especially my meal with mother and daughter attracted great attention. I cooked the girl with mother, which is a very demanding meal, on the spot in a total of 40 minutes.

Kneading the meat of the bulgur, roasting the minced meat, making its mother and daughters, cooking and decorating it all in 40 minutes. The jurors were even impressed by its scent and couldn’t wait to taste it. In addition, I won a medal at Gastro Istanbul with Kayseri fat ravioli and Fig dessert, which I learned from my grandmother, at the Istanbul Food Days, held in Istanbul and where the World Championships were held. . Here I missed the world championship by weight difference. Because although it was written in the specifications, I missed the gold medal because I made the weight of the food too much.

TASTE IS IMPORTANT

Stating that he believes that cooking is an art and that hand taste is very important in cooking, Güngör said, “Everyone’s hand taste is different. Give the same butter and the same egg to 10 people, they cook the eggs in the same frying pan, and 10 different dishes come out with its appearance and taste. I believe I have a family hand flavor. Now, besides cooking, plate decoration has become an art. Sometimes we spend twice the time we spend on dinner in competitions decorating plates. I love both painting and cooking. “I cannot give up on both of them like my child.”

Hellmann’s Canada draws attention to the problem faced by regions that do not have access to fresh food such as fruits and vegetables, or can access them at prices above normal.
Imagine that you are going to the supermarket on the corner of your street and the variety of fruits and vegetables you are used to seeing has disappeared in an instant. 2 tomatoes and 5 eggplants are looking at you at abnormal prices from where they stand. While this may be a strange situation for us, in many parts of the world there are areas called “Food Deserts” that have problems with food access: Canada. Especially in Northern Canada, the price of fresh tomatoes is almost seven times as compared to other parts of the country.

Hellmann’s wants people to inform and share the solution of this problem in order to facilitate access to healthy and fresh food.

In the campaign video prepared, we watch the astonishment of people entering the market and seeing the almost completely empty shelves and incredibly expensive prices of vegetables and fruits.

To support the campaign on social media, Hellmann’s asked Canadians to share with the hashtag #MyTomato how much they paid for tomatoes from their locations.

He also donated $ 75,000 to the farm education institute in the north, helping them build their own greenhouses and create the capital needed for long-term food production. They ask support from metropolitan Canadians who enter the hashtag and see $ 17 tomatoes for their petition, signatures will be delivered to political and industry leaders at the Canada Food Summit to be held in October.

Hellmann’s Canada draws attention to the problem faced by regions that do not have access to fresh food such as fruits and vegetables, or can access them at prices above normal.
Imagine that you are going to the supermarket on the corner of your street and the variety of fruits and vegetables you are used to seeing has disappeared in an instant. 2 tomatoes and 5 eggplants are looking at you at abnormal prices from where they stand. While this may be a strange situation for us, in many parts of the world there are areas called “Food Deserts” that have problems with food access: Canada. Especially in Northern Canada, the price of fresh tomatoes is almost seven times as compared to other parts of the country.

Hellmann’s wants people to inform and share the solution of this problem in order to facilitate access to healthy and fresh food.

In the campaign video prepared, we watch the astonishment of people entering the market and seeing the almost completely empty shelves and incredibly expensive prices of vegetables and fruits.

To support the campaign on social media, Hellmann’s asked Canadians to share with the hashtag #MyTomato how much they paid for tomatoes from their locations.

He also donated $ 75,000 to the farm education institute in the north, helping them build their own greenhouses and create the capital needed for long-term food production. They ask support from metropolitan Canadians who enter the hashtag and see $ 17 tomatoes for their petition, signatures will be delivered to political and industry leaders at the Canada Food Summit to be held in October.

I think of those dear aunts in the market. There are millions of women working and touching our lives with their efforts, not only around food, but all over the world. How strong they are all. How beautiful they are all!
The women is making tandoori bread in a village near Cappadocia. Her deep blue eyes immediately impress, but she cannot see very well, even though she is only 52 years old, from working with fire and smoke every day for hours. Deep lines on her forehead are ahead of her age. Still, “I’m glad I’m working. It feels good for me, ”he says. One cannot get enough of chatting. In a nearby village market, another woman sells yogurt made from the milk of her only cow. He was in his seventies. Every week, he carries those heavy yoghurt bins alone from his village to the market place. Despite all this, his eyes are laughing.

Since the rate of spread of Covid-19 is increasing again and the winter months are also at the door, everyone has the same question in mind: How should we eat to avoid the disease?
Cold and rainy weather started. Covid-19 also continues to spread rapidly. We will all meet this virus sooner or later if you ask many doctors. What matters is how strong our immunity will be when this happens. An immune system that can protect us against external factors will help us to spend the winter without infection and to wear armor against the virus.

We looked at the subject with a functional medicine approach and investigated how we should eat and what we should do to construct this armor. The Harvard School of Public Health says that immunity is largely based on nutrition and that strengthening against infections is based on a correct and balanced diet.

C vitamin
In addition to fruits such as lemons, tangerines, oranges and kiwi, broccoli, cauliflower, brussel sprouts and capia peppers also contain high amounts of vitamin C if consumed raw. Vitamin C is important for increasing both our stamina and energy.

A dough cutter and bowl scraper set to help you effortlessly divide dough and scoop it from one surface to another.
Promising review: “I’m new to baking, but I’m a long-time experienced cook. My little daughter told me a scraper was a must-have, and I totally agree. The bowl scraper is a thermoplastic so it is flexible enough to lift dough out of a bowl. The metal bench scrape is wonderful, too. The two slide into each other for ease of storage. I do love it. I would definitely buy it again and recommend it.”
The Great British Baking Show: Love to Bake — With recipes by renowned bakers Paul Hollywood, Prue Leith and even former contestants, this cookbook will help you on your journey towards becoming star baker. Try your hand at an ombre cake, chai crackle cookies, or rainbow bagels!
A set of two stainless-steel, rimmed baking sheets because you’re better than those one-use aluminum trays you’ve been getting from the pharmacy. Commit to some durable baking sheets for the new year.

Butter, at room temperature
2 slices of bread of choice (I used at thick white shokupan)
1/2 cup shredded cheddar
whole grain mustard, to taste
1/2 an apple, sliced thin
Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!
And, on another note: I’m in Tokyo! It’s a dream come true. We’ll be here for a little while, but don’t worry, I’ve cooked up a storm and am going to be updating on the regular. I’m planning on cooking in my tiny Tokyo kitchen (post about that coming soon!) and doing some general travel posts. If there’s anything you’d love to see, let me know in the comments and if you have any suggestions on where to eat and what to do while I’m here, I’d love to know!

It’s a little funny for me to call a grilled cheese brunch food because the truth is, I eat grilled cheeses all. the. time. If I have bread in the house, and I’m hungry, it’s always a toss up between grilled cheese, cinnamon toast, or avocado toast. I have a hard time keeping a supply of avocados on hand (someone –okay, fine it’s me– keeps eating all the avocados before they make it to toast-topping) so it’s usually grilled cheese. Because, grilled cheese.

The other day my mom gave me a bunch of apples she picked out of some random person’s yard (yup, pretty much proves my mom’s a hipster forager) so I put together this little apple cheddar grilled deliciousness. I added some mustard in because mustard and cheese are actually secret BFFs but only when pretzels aren’t around. Gosh, thinking of it, this sandwich would be absolutely amazing on pretzel bread. But, this was really, really good too. The crunch of the apples and the gooeyness of the cheddar with the crisp yet soft butter grilled bread…ugh, writing about it makes me want another one right now. What are you waiting for?! I bet you have apples, cheddar, mustard, and bread in your house right now!

This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.
This lemony green pasta recipe tastes as bright as it looks! It’s easy to make with kale, pasta, and peas—they all cook in the same pot. Serve this pasta immediately for the best color and texture; leftovers are best consumed within a day or two. Recipe yields 4 servings.

Bring a large pot (5-quart capacity or greater) of heavily salted water to boil. Meanwhile, prepare your kale by slicing or stripping the leaves from the stems (save them). Discard the rough bottom of the stems, then slice the stems into pieces about ¼-inch wide. Place the stem pieces in a fine-mesh sieve.
When the water is boiling, place the sieve in the water, resting the lip against the top of the pot. Cook the stems for 3 minutes, then remove the sieve and add all of the kale leaves to the pot. Put the sieve back in the water on top of the leaves and cook for 5 minutes (do not drain the water).

Good Burrito In Your Freezer
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!
WHAT MAKES A GOOD FREEZER BURRITO?
Here’s what it takes to make a really good freezer burrito:

Lots of protein, like chicken and beans
Some starch to soak up any extra liquid, like cilantro rice
Some vegetables, like peppers and onions.
Feel free to add your favorite proteins and vegetables to the mix!

INGREDIENTS TO AVOID: Avocado or non-cheese dairy, like sour cream. These ingredients will not freeze and reheat well. Instead, add those to the top after you reheat your burritos!

It’s a little funny for me to call a grilled cheese brunch food because the truth is, I eat grilled cheeses all. the. time. If I have bread in the house, and I’m hungry, it’s always a toss up between grilled cheese, cinnamon toast, or avocado toast. I have a hard time keeping a supply of avocados on hand (someone –okay, fine it’s me– keeps eating all the avocados before they make it to toast-topping) so it’s usually grilled cheese. Because, grilled cheese.

The other day my mom gave me a bunch of apples she picked out of some random person’s yard (yup, pretty much proves my mom’s a hipster forager) so I put together this little apple cheddar grilled deliciousness. I added some mustard in because mustard and cheese are actually secret BFFs but only when pretzels aren’t around. Gosh, thinking of it, this sandwich would be absolutely amazing on pretzel bread. But, this was really, really good too. The crunch of the apples and the gooeyness of the cheddar with the crisp yet soft butter grilled bread…ugh, writing about it makes me want another one right now. What are you waiting for?! I bet you have apples, cheddar, mustard, and bread in your house right now!

Recipe:

butter, at room temperature
2 slices of bread of choice (I used at thick white shokupan)
1/2 cup shredded cheddar
whole grain mustard, to taste
1/2 an apple, sliced thin
Heat up a non-stick pan on medium-low heat. Butter one slice of bread and place in the pan butter-side down. Spread on some mustard to taste and top with half of the shredded cheddar and the sliced apple. Add the remaining cheddar on top of the apple slices, making sure to get to the edges. Butter the other slice of bread and place on top of the cheese, butter-side facing out. Cook slowly on medium-low heat until golden brown and toasty. Most of your cheese should be melted when it’s time to flip. Carefully flip your sandwich and continue grilling. The second-side grills a bit faster, so turn the heat down to low and keep a close eye on it. When toasty brown and perfect, remove from the pan, and enjoy hot!
And, on another note: I’m in Tokyo! It’s a dream come true. We’ll be here for a little while, but don’t worry, I’ve cooked up a storm and am going to be updating on the regular. I’m planning on cooking in my tiny Tokyo kitchen (post about that coming soon!) and doing some general travel posts. If there’s anything you’d love to see, let me know in the comments and if you have any suggestions on where to eat and what to do while I’m here, I’d love to know!

A dough cutter and bowl scraper set to help you effortlessly divide dough and scoop it from one surface to another.
Promising review: “I’m new to baking, but I’m a long-time experienced cook. My little daughter told me a scraper was a must-have, and I totally agree. The bowl scraper is a thermoplastic so it is flexible enough to lift dough out of a bowl. The metal bench scrape is wonderful, too. The two slide into each other for ease of storage. I do love it. I would definitely buy it again and recommend it.”
The Great British Baking Show: Love to Bake — With recipes by renowned bakers Paul Hollywood, Prue Leith and even former contestants, this cookbook will help you on your journey towards becoming star baker. Try your hand at an ombre cake, chai crackle cookies, or rainbow bagels!
A set of two stainless-steel, rimmed baking sheets because you’re better than those one-use aluminum trays you’ve been getting from the pharmacy. Commit to some durable baking sheets for the new year.

Since the rate of spread of Covid-19 is increasing again and the winter months are also at the door, everyone has the same question in mind: How should we eat to avoid the disease?
Cold and rainy weather started. Covid-19 also continues to spread rapidly. We will all meet this virus sooner or later if you ask many doctors. What matters is how strong our immunity will be when this happens. An immune system that can protect us against external factors will help us to spend the winter without infection and to wear armor against the virus.

We looked at the subject with a functional medicine approach and investigated how we should eat and what we should do to construct this armor. The Harvard School of Public Health says that immunity is largely based on nutrition and that strengthening against infections is based on a correct and balanced diet.

C vitamin
In addition to fruits such as lemons, tangerines, oranges and kiwi, broccoli, cauliflower, brussel sprouts and capia peppers also contain high amounts of vitamin C if consumed raw. Vitamin C is important for increasing both our stamina and energy.

I think of those dear aunts in the market. There are millions of women working and touching our lives with their efforts, not only around food, but all over the world. How strong they are all. How beautiful they are all!
The women is making tandoori bread in a village near Cappadocia. Her deep blue eyes immediately impress, but she cannot see very well, even though she is only 52 years old, from working with fire and smoke every day for hours. Deep lines on her forehead are ahead of her age. Still, “I’m glad I’m working. It feels good for me, ”he says. One cannot get enough of chatting. In a nearby village market, another woman sells yogurt made from the milk of her only cow. He was in his seventies. Every week, he carries those heavy yoghurt bins alone from his village to the market place. Despite all this, his eyes are laughing.

Hellmann’s Canada draws attention to the problem faced by regions that do not have access to fresh food such as fruits and vegetables, or can access them at prices above normal.
Imagine that you are going to the supermarket on the corner of your street and the variety of fruits and vegetables you are used to seeing has disappeared in an instant. 2 tomatoes and 5 eggplants are looking at you at abnormal prices from where they stand. While this may be a strange situation for us, in many parts of the world there are areas called “Food Deserts” that have problems with food access: Canada. Especially in Northern Canada, the price of fresh tomatoes is almost seven times as compared to other parts of the country.

Hellmann’s wants people to inform and share the solution of this problem in order to facilitate access to healthy and fresh food.

In the campaign video prepared, we watch the astonishment of people entering the market and seeing the almost completely empty shelves and incredibly expensive prices of vegetables and fruits.

To support the campaign on social media, Hellmann’s asked Canadians to share with the hashtag #MyTomato how much they paid for tomatoes from their locations.

He also donated $ 75,000 to the farm education institute in the north, helping them build their own greenhouses and create the capital needed for long-term food production. They ask support from metropolitan Canadians who enter the hashtag and see $ 17 tomatoes for their petition, signatures will be delivered to political and industry leaders at the Canada Food Summit to be held in October.

Pickle

You can either try fermented pickles that take time and patience or make pickles quickly. A great way to store the lettering in a jar is pickles. While pickled cucumbers are the first to come to mind, you can experiment with many different fruits and vegetables. Try pumpkin, corn, beans, pepper, okra, for example. Try pickling green tomatoes, watermelon peels. Pickle not only vegetables, but also fruits. Add different aromatics, herbs, spices. In the summer, turn your kitchen into a pickle workshop.

Jar

The first sauces that come to mind in summer may be tomato, pepper sauce and paste. These are very useful sauces to use in cooking during the winter. It is also perfect for making homemade ketchup and embers in summer. However, make room for other sauces in your life this summer. Take plum sauce. Georgian style “tkemali” is a sweet, sour, richly flavored sauce that contains plums, a little sugar, vinegar, pepper, fresh mint and coriander, good for grilled chicken, meat or vegetables. Moroccan style harissa is a wonderfully delicious alternative to use hot peppers.

Try to make mustard, not just sauce, make different vinegars, preserve in olive oil. For example, soak the figs in vinegar, cook the resulting fig flavored vinegar with sugar and store. Cook the eggplants on the grill. Mix it with a little vinegar. Place them in a jar and cover them with olive oil. This is how grilled eggplants last a long time.

The restaurant owner, nicknamed “pilot murat”, who made 15 kinds of soup with the recipes his grandfather left behind, kept pace with technology by adding drone to its service network. In Turkey, one of the first to perform fast food in cold weather soup in order that customers drone to do with the service başladı.2017 year opened a restaurant in Besiktas “pilot Murat nicknamed” Murat Gariboğl of Germany homesickness that but the flavors he wants not find Turkey a definite turn makes He makes soup with the recipes his grandfather left behind. Offering 15 kinds of soup from the Ottoman period to its customers, Garipoğlu keeps up with technology by adding a drone to its service network. Gariboğl that performs a first in Turkey, sending customer orders soup with cold air drone.

‘Drone of the soup service that began operations in başlattık’2017 and order sometimes cold and now went when customers of the complaint Upon receipt of the technology that made soup served with drone also using said Bazaar Wings Owner Contemporary Murat Garipoğlu, “as a first in Turkey, Besiktas and we send drone soup to our neighboring districts. Our package is both going faster and hotter ”.