Getting Started: Set the oven rack to the lower-middle position and preheat to 400°F (204°C).

To Make The Kanafeh: In a medium bowl, combine the cheese and clotted cream and set aside. With a serrated knife, slice the shredded phyllo crosswise into 1/4- to 1/2-inch lengths and transfer to a large bowl. Pour the melted ghee over the phyllo and, using your hands, toss and mix the phyllo with the ghee in a gentle rubbing motion to ensure that all the phyllo shreds are evenly coated, about 5 minutes.

Transfer half the coated phyllo to a 10-inch cast iron skillet, evenly distributing it along the bottom of the pan. Use the bottom of a glass or measuring cup to firmly pack the phyllo, creating an even crust. Top this with the cheese mixture, spreading it evenly over the first phyllo layer and leaving a 1/2-inch border along the rim. Spread the remaining phyllo over the cheese and once again firmly pack it down. Bake in the preheated oven until deeply golden brown, about 40 minutes.

Baking the pastry in a cast iron skillet promotes even browning.
Thoroughly mixing the shredded phyllo with ghee ensures the pastry crisps up all the way.
Cooking the syrup to the soft-ball stage ensures that enough moisture has been driven off, so the phyllo doesn’t get soggy.
Crunchy shredded phyllo encases stretchy, gooey cheese in this traditional Middle Eastern dessert that’s all about contrast. After baking up golden and crisp, the pastry is drenched in a floral rose and orange blossom syrup, which plays off the salty cheese and nutty pistachios, so it never gets too cloying. Don’t worry if you can’t find the traditional nabulsi or akkawi cheeses; stretchy mozzarella or cheese curds are a great substitute.

Ingredients
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8 ounces (225g) nabulsi, akkawi, or mozzarella cheese, roughly chopped or shredded
2/3 cup (5 ounces; 140g) clotted cream, crème fraîche, or cream cheese
1 pound (454g) shredded phyllo, thawed
1 1/2 cups (12 ounces; 340g) ghee, melted
1 1/2 cups (11.5 ounces; 320g) sugar
2 tablespoons (1 ounce; 30g) lemon juice, from about 1 lemon
1 teaspoon rose water
1/2 teaspoon orange blossom water
3/4 cup (3 ounces; 84g) chopped, toasted pistachios

Combine coriander seed, cumin, black pepper, and cardamom seeds (if using) in a mortar and pestle and grind into a powder using a firm, circular motion. Add garlic, chilies, and salt and pound into a rough paste. Add cilantro and parsley one small handful at a time and continue pounding into a rough paste. (By the time you’re done, there should be no pieces of chilies or herbs larger than 1/8 inch remaining.) Pounding constantly, slowly drizzle in olive oil to form an emulsion. Season to taste with more salt. Zhug can be served immediately or stored in an airtight container in the refrigerator for several weeks.
Special equipment
Mortar and pestle

For The Syrup: Prepare the syrup while the kanafeh bakes. In a medium sauce pot, add the sugar, lemon juice, and 1 cup of water. Simmer until the syrup reaches 234°F (112°C), or when a small amount dropped into ice water forms a soft ball. Remove from heat and set aside to cool slightly. When the kanafeh is ready, finish the syrup by adding the rose and orange blossom waters.

To Serve: After removing the kanafeh from the oven, immediately drizzle on about 1/3 of the syrup. Invert the pie onto a serving platter and drizzle with the remaining syrup. Sprinkle with chopped nuts and serve right away.

Special equipment
Bread knife, offset spatula, 10-inch cast iron skillet, rimmed baking sheet

Zhug is a fresh, bright Middle Eastern hot sauce akin to chimichurri, chermoula, and salsa verde.
Pounding the herbs and aromatics with a mortar and pestle draws out intense flavor from them.
Drizzling in olive oil while pounding creates an emulsion that ensures the sauce won’t taste greasy or bland.
This Yemenite sauce is fresh and bright from herbs, while also having an intensely spicy kick to it. It’s the ideal accompaniment for falafel or sabich sandwiches, but it also goes great with a variety of grilled vegetables, fish, meat, and eggs. And it should last a few weeks in the fridge (though I’ve never had a jar linger long enough to actually find out).
Ingredients
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1/4 teaspoon whole coriander seed
1/2 teaspoon whole cumin seeds
1/4 teaspoon freshly ground black pepper
3 green cardamom pods, small internal seeds only, toasted (optional)
4 medium cloves garlic, roughly chopped
4 to 6 fresh Thai bird chilies, red or green (to taste), roughly chopped; or 4 dried chiles de árbol, stemmed, seeded, and torn into fine pieces
1 teaspoon kosher salt, plus more to taste
2 ounces fresh parsley and cilantro leaves and fine stems (about 2 loosely packed cups of mixed herbs)
1/2 cup (120ml) extra-virgin olive oil

Salting the diced tomato drains off excess water, concentrating the flavor and improving the texture.
Sprinkling the fried eggplant with salt while it’s still hot ensures that it will adhere.
Falafel may get all the attention, but the sabich, another popular Tel Aviv snack food, has won my heart. Filled with moist slices of fried eggplant, hard-boiled egg, a generous layer of creamy hummus, crunchy Israeli pickles, and Israeli salad, and drizzled with tahini sauce and amba, a pickled-mango sauce, it’s all you could want in any sandwich, and more.

Ingredients
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2 plum tomatoes (7 ounces; 200g), cored and diced
Kosher salt
Olive oil or vegetable oil, for frying
3/4 pound Italian eggplant (about 1 medium eggplant; 350g), sliced into 1/2-inch-thick rounds
1/2 large seedless cucumber (7 ounces; 200g), diced
2 tablespoons (30ml) fresh juice from 1 lemon
1 tablespoon minced flat-leaf parsley
1/4 cored head cabbage (7 ounces; 200g), thinly shredded
2 tablespoons (30ml) white wine vinegar
4 fresh rounds pita bread, warmed and split just enough to form a pocket
3/4 cup homemade or store-bought hummus (6 ounces; 170g)
1/2 cup (120ml) homemade or store-bought tahini sauce (note that tahini and tahini sauce are different products)
4 hard-boiled eggs, peeled and sliced
Israeli pickles, for serving (see note)
Amba sauce, for serving (see note)

Place tomatoes in a fine-mesh strainer set over a bowl and toss with a generous pinch of salt. Let stand 30 minutes.

Meanwhile, heat 1/4 inch oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, fry eggplant slices, rotating for even browning and turning once halfway through, until golden on both sides and tender throughout, about 5 minutes; lower heat if oil begins to smoke. Transfer eggplant to a paper towel–lined baking sheet and sprinkle with salt.

Transfer tomatoes to a medium bowl and discard drained liquid. Add cucumber, lemon juice, and parsley to tomatoes. Season Israeli salad with salt to taste and mix well.

In a medium bowl, toss cabbage with vinegar and season with salt.

In each pita pocket, smear 3 tablespoons (45ml) of hummus in an even layer. Layer 2 to 3 slices fried eggplant on top of each. Drizzle each with 1 tablespoon (15ml) tahini sauce, then top with sliced eggs, Israeli pickles, and remaining tahini sauce. Spoon some of the Israeli salad and seasoned cabbage into each pita, drizzle with amba, and serve.

Special equipment
Fine-mesh strainer

Notes
Amba, a sauce made from pickled mango, and Israeli pickles, which are spicier and more tart than American bread-and-butter pickles, are available from international and Israeli grocers and online.

I set up a little experiment to see if I could figure out what was at the root of the issue. I theorized that the difference in flavor might be attributable to two factors: the pH of the liquid that the garlic is puréed in (perhaps it’s essential to first purée the garlic in a very acidic environment before diluting it down), or whether or not the garlic is peeled before puréeing.

I ran six heads of garlic through the blender:

Unpeeled, with lemon juice
Unpeeled, with vinegar
Unpeeled, with water
Peeled, with lemon juice
Peeled, with vinegar
Peeled, with water
I then let them sit in containers for five minutes (in order to allow time for any enzymatic reactions to take place), then smelled and tasted them.

From aroma alone, it seemed like peeling versus not peeling was at least part of the answer: The batches of garlic cloves that were peeled had a stronger garlic aroma than those that weren’t. But tasting them told a very different story. While the batches of garlic puréed in lemon juice and vinegar had a very mild flavor, the ones puréed in water were so hot that they burned the back of my throat as I tried to swallow them. It’s definitely the acidity in the lemon juice and vinegar that prevents the garlic from turning hot.

Where did the hot pepper come from? Why do we love it so much? What are the benefits?
Those who eat the crispy fresh. They pour the powder over all kinds of dishes, from rice to salad. It is indisputable that hot peppers have an important place in almost all cuisines of the world. Some dishes cannot be considered without pain. We know that it is also beneficial for our health. There are those who make their diet and even drink their pills.

Still, the first question that comes to mind is: why do we eat something that burns our tongue and hurts physically? What do we have, what are we talking about?

Let’s first look at its physical effects. The moment pain touches our tongue, a signal is sent to our brains that our mouth is on fire. Adrenaline is starting to be secreted, our heart beats faster. Our lips swell, our cheeks turn red. At the same time, we start to sweat as the body goes into cooling mode. Then, endorphins are spreading in our body to deal with the pain. We may be in pain, but we are excited and happy.

It is believed that eating bitter strengthens willpower in Japan. There is also the satisfaction of accomplishing the difficult. In dozens of hot pepper festivals that take place every year around the world, participants compete to eat the best. The winner is given adjectives such as the bravest, the strongest.
Let’s come to the psychological dimension of hot pepper. When experts were examining why we are suffering, they looked at events that we were instinctively programmed to stay away from. And they realized that only we humans enjoy activities that create negative feelings. Like taking a high-speed train in an amusement park and falling out of control or watching a horror movie… They call this situation “harmless masochism”. It’s harmless because we know the result will not actually be negative or bad. While our bodies are signaling danger, our minds calm things down. “Enjoy this temporary situation, there is no danger in the end,” he says. In a sense, we flirt with our limits. When it comes to eating with bitterness, over time we start eating out of pain, not despite the pain.

Jalapeño, poblano, habañero, pointed, Samandağ, ghost…

There are several theses on how it spread around the world. Thanks to the most popular Portuguese, it went from Central America to Europe, then to Asia and Africa. Pepper, which grows easily in hot climates, reached Eastern Europe in the 16th century. North America met him only in the 18th century through African slaves.

Of course, these are just a few of the thousands of varieties of hot peppers in the world. The bitterness level of each is different. According to the Scoville scale used to measure the bitterness, sweet pepper 0, peperoncini 100-500, jalapeño 2500-5000, habañero 80,000-150,000 units. Peppers such as bhut jolokia (also called ghost pepper), one of the world’s most hot peppers, and the 2.5-centimeter red pepper “scorpion butch chilli” grown in Australia are so hot that growers have to wear special masks and clothes to protect them.

Let’s talk about the use of hot pepper in the kitchen. It is certain that there are different aromas under this burning. The higher the bitterness, the harder it is to taste the pepper. When considering which pepper to use and how, we need to take into account at what point it is burning. Is the pain felt towards the end, or is it not eaten at a level that destroys all other flavors? Does it burn the tip of the tongue or the throat? All of this affects the flavor of the pain.

The “capsaicin” that makes the pepper bitter is a mysterious substance that has been the subject of research and theses. Most, contrary to popular belief, are not attached to the beans in the pepper, but to the white membrane. It is quite healthy as well as being bitter. It contains plenty of vitamins A and C. It acts as a natural air conditioner by sweating in hot weather and a vitamin storage in cold. Recent studies show that capsaicin is especially good for prostate cancer and diabetes. The cream is used to treat many diseases such as rheumatism, back pain and varicose veins. Apart from this, it is also known that hot pepper facilitates digestion and is good for colds. Metabolism works 25% faster after a meal containing hot peppers. For no reason, the dish made with hot pepper in Peru is not called “levante los muertos”, that is, “waking the dead”.

Six thousand years ago, South and Central Americans began growing the hot pepper for this merit. The bitterness also preserved their perishable food in the hot climate. Then, Christopher Columbus thought of India, the islands he reached to the West, and the hot pepper he saw there as black pepper worth gold. Therefore, this red fruit, which has nothing to do with black pepper, was called “pimiento”, which means pepper in Spanish.

With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8×8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!
1 tbsp gelatin 1 envelope
1 cup sugar
2 tbsp corn syrup
1 pinch salt
1/4 tsp mint extract
1/2 cup powdered sugar
1/4 cup candy melts orange
1/4 cup dark chocolate

For the mint syrup
1 1/2 cups water
1 1/2 cups sugar
1 bunch fresh mint leaves OR 1 teaspoon peppermint extract (or a combination of both)
for the mocha
3/4 cup milk
1 ounce unsweetened chocolate bar or baking bar (not cocoa powder)
1/2 cup espresso or strongly brewed coffee
whipped cream
crushed candy canes
Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. Remove the mint leaves and store in the refrigerator for future peppermint mochas.
Heat the milk and unsweetened chocolate together until melted (could be in the microwave or on the stovetop).
Add the milk mixture to a glass jar. Put a cap on the jar and wrap with a towel (the metal lid will get hot). Shake until foamy.
Pour the milk mixture into a mug. Stir in the coffee and 2-3 tablespoons of mint syrup. Top with whipped cream and candy cane pieces.

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 ”.

for the mint syrup
1 1/2 cups water
1 1/2 cups sugar
1 bunch fresh mint leaves OR 1 teaspoon peppermint extract (or a combination of both)
for the mocha
3/4 cup milk
1 ounce unsweetened chocolate bar or baking bar (not cocoa powder)
1/2 cup espresso or strongly brewed coffee
whipped cream
crushed candy canes
Bring the water to a low boil. Add the sugar and stir until dissolved. Add the mint or peppermint extract and steep for 10-15 minutes (heat off or on low) until the syrup has good flavor to it. Remove the mint leaves and store in the refrigerator for future peppermint mochas.
Heat the milk and unsweetened chocolate together until melted (could be in the microwave or on the stovetop).
Add the milk mixture to a glass jar. Put a cap on the jar and wrap with a towel (the metal lid will get hot). Shake until foamy.
Pour the milk mixture into a mug. Stir in the coffee and 2-3 tablespoons of mint syrup. Top with whipped cream and candy cane pieces.

With the whisk attachment, turn the stand mixer to low and beat for 2 minutes. Increase the speed to high and whip until the marshmallows double to triple in size and are fluffy and white, about 10-15 minutes.
When the marshmallows are full and white and fluffy, use your buttered spatula to help pour them into the prepared 8×8 pan. Smooth out with the buttered offset spatula and lightly dust the tops with powdered sugar. Let cure in the pan for 3-6 hours.
Remove the marshmallows from the pan and place on an icing sugar dusting cutting board. Lightly butter a 1 inch round cutter and cut out snowmen heads.
Dust with powdered sugar and use melted orange candy melts and dark chocolate to pipe on eyes, mouths, and noses. Let set then enjoy as is or in hot chocolate!
1 tbsp gelatin 1 envelope
1 cup sugar
2 tbsp corn syrup
1 pinch salt
1/4 tsp mint extract
1/2 cup powdered sugar
1/4 cup candy melts orange
1/4 cup dark chocolate

The “capsaicin” that makes the pepper bitter is a mysterious substance that has been the subject of research and theses. Most, contrary to popular belief, are not attached to the beans in the pepper, but to the white membrane. It is quite healthy as well as being bitter. It contains plenty of vitamins A and C. It acts as a natural air conditioner by sweating in hot weather and a vitamin storage in cold. Recent studies show that capsaicin is especially good for prostate cancer and diabetes. The cream is used to treat many diseases such as rheumatism, back pain and varicose veins. Apart from this, it is also known that hot pepper facilitates digestion and is good for colds. Metabolism works 25% faster after a meal containing hot peppers. For no reason, the dish made with hot pepper in Peru is not called “levante los muertos”, that is, “waking the dead”.

Six thousand years ago, South and Central Americans began growing the hot pepper for this merit. The bitterness also preserved their perishable food in the hot climate. Then, Christopher Columbus thought of India, the islands he reached to the West, and the hot pepper he saw there as black pepper worth gold. Therefore, this red fruit, which has nothing to do with black pepper, was called “pimiento”, which means pepper in Spanish.

Jalapeño, poblano, habañero, pointed, Samandağ, ghost…

There are several theses on how it spread around the world. Thanks to the most popular Portuguese, it went from Central America to Europe, then to Asia and Africa. Pepper, which grows easily in hot climates, reached Eastern Europe in the 16th century. North America met him only in the 18th century through African slaves.

Of course, these are just a few of the thousands of varieties of hot peppers in the world. The bitterness level of each is different. According to the Scoville scale used to measure the bitterness, sweet pepper 0, peperoncini 100-500, jalapeño 2500-5000, habañero 80,000-150,000 units. Peppers such as bhut jolokia (also called ghost pepper), one of the world’s most hot peppers, and the 2.5-centimeter red pepper “scorpion butch chilli” grown in Australia are so hot that growers have to wear special masks and clothes to protect them.

Let’s talk about the use of hot pepper in the kitchen. It is certain that there are different aromas under this burning. The higher the bitterness, the harder it is to taste the pepper. When considering which pepper to use and how, we need to take into account at what point it is burning. Is the pain felt towards the end, or is it not eaten at a level that destroys all other flavors? Does it burn the tip of the tongue or the throat? All of this affects the flavor of the pain.

It is believed that eating bitter strengthens willpower in Japan. There is also the satisfaction of accomplishing the difficult. In dozens of hot pepper festivals that take place every year around the world, participants compete to eat the best. The winner is given adjectives such as the bravest, the strongest.
Let’s come to the psychological dimension of hot pepper. When experts were examining why we are suffering, they looked at events that we were instinctively programmed to stay away from. And they realized that only we humans enjoy activities that create negative feelings. Like taking a high-speed train in an amusement park and falling out of control or watching a horror movie… They call this situation “harmless masochism”. It’s harmless because we know the result will not actually be negative or bad. While our bodies are signaling danger, our minds calm things down. “Enjoy this temporary situation, there is no danger in the end,” he says. In a sense, we flirt with our limits. When it comes to eating with bitterness, over time we start eating out of pain, not despite the pain.

Where did the hot pepper come from? Why do we love it so much? What are the benefits?
Those who eat the crispy fresh. They pour the powder over all kinds of dishes, from rice to salad. It is indisputable that hot peppers have an important place in almost all cuisines of the world. Some dishes cannot be considered without pain. We know that it is also beneficial for our health. There are those who make their diet and even drink their pills.

Still, the first question that comes to mind is: why do we eat something that burns our tongue and hurts physically? What do we have, what are we talking about?

Let’s first look at its physical effects. The moment pain touches our tongue, a signal is sent to our brains that our mouth is on fire. Adrenaline is starting to be secreted, our heart beats faster. Our lips swell, our cheeks turn red. At the same time, we start to sweat as the body goes into cooling mode. Then, endorphins are spreading in our body to deal with the pain. We may be in pain, but we are excited and happy.

BLACK POWDER SOUP
MATERIALS
BLACK POWDER SOUP
500g Fresh black mulberry
500ml White wine
200g granulated sugar
½ teaspoon Powdered vanilla
30g Butter
30ml Vodka
PREPARATION OF
Put all the ingredients except butter and vodka in a pan and heat over low heat.
Pull it with a hand blender and pass it through a fine strainer.
Add the butter and vodka and mix.
After tanning, sprinkle cinnamon chips on it.
MATERIALS
CINEMA CRUM
2 teaspoons cinnamon powder
100g Flour
100g Butter
100g Almond Powder
100g granulated sugar
PREPARATION OF
Preheat the Grundig oven to 175 degrees.
Pull all the ingredients in the food processor and spread them on the baking tray lined with greaseproof paper.
Bake for 15 minutes in your heated oven.
After removing it from the oven, crumble and cool.
MATERIALS
NOTE: 1 DESSERT SPOON = 5 ML

ALACA SOUP
MATERIALS
50 g Chickpeas
70 g Kavılca bulgur
50 g Malkara lentils
1 Medium onion
1 tablespoon of tomato paste
1 tablespoon of pepper paste
2 tablespoons of dry tarragon
5 dried red bell peppers
1.5 liters of broth
4 tablespoons of olive oil
100 g Strained yogurt
50 g Yoghurt
1/2 lemon peel
1 tablespoon of plain oil
PREPARATION OF
Soak the chickpeas overnight. Boil the bulgur, chickpeas and lentils in separate pots.

Finely dice the onion and fry in a large pot with 2 tablespoons of olive oil. Add the tomato paste and roast for 2 more minutes.

Add boiled legumes and half the bed. Chop the bell peppers into large cubes and add them.

Heat the broth and add it to the pot. Cook on a low heat until the peppers are soft and the pulses absorb the broth, resulting in a thick soup.

Grate the zest of lemon in a bowl. Mix it with yoghurts and set aside.

Heat the ghee with the remaining olive oil and tarragon.

Add 1 spoon of yoghurt mixture and warmed plain oil to the soup you take on the plate.

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 ”.

Turkey’s Hatay pain known as chili pepper jam Samandağ that women entrepreneurs, it was offered for sale with its own brands. Here is the secret of taste with its bitter and sweet taste … The jam produced from pepper, which is grown in the gastronomy city of Hatay, which is included in the “Creative Cities” network by UNESCO and is known for its bitterness, was named “Love Jam”.
Samandağ Municipality initiated the construction of a cooperative connected chilli jam by Turkey is aimed at introducing the public. Produced by female entrepreneur Gönül Dağ, “Jam of Love” is intriguing with its bitter and sweet taste.
HOW IS HOT PEPPER JAM MADE?
Saying that they make jam from both hot and sweet pepper, Gönül Dağ describes the recipe for hot pepper jam as follows:
* After washing our peppers and finely chopping them, we put them in the pot together with the sugar.
* After waiting two hours, it releases its water. We boil it with its water, it becomes ready after it gets its consistency.
* After it is cooked, we fill it in jars, take the air and make it ready for sale. The specialty of this jam is that it is made with hot pepper.
“A BEAUTIFUL TASTE EMERGED”
Saying that they support women entrepreneurs and provide opportunities for them to participate in business life, Samandağ Municipality’s Samandağ Women’s Initiative Production and Management Cooperative President Yeliz Beyaz said that they decided to make jam with Samandağ pepper and created a beautiful flavor.