Benkyodo’s gleaming glass counter offers a selection of over a dozen types of treats that change by the season and even by the day. Brothers Bobby and Ricky Okamura painstakingly pound rice-flour dough without a recipe in sight; the treats are then molded and filled with sweet white lima bean or adzuki red bean paste, and ripe strawberries, apples, or juicy blueberries.

Long before brunch lines were cool, Eddie’s Cafe on Divisadero drew crowds for its hearty plates, mellow vibe, and kind service. Originally opened in 1974 by Edward “Eddie” Barrie, the restaurant served up Southern comfort in the form of stewed oxtail, fried chicken and waffles, and grits, geared toward the then primarily African-American Western Addition and Fillmore communities. Eddie sold the business about 15 years later to Helen and Min Hwang, who preserved the name and Southern flair, but focused on breakfast classics to attract neighborhood newcomers while also welcoming longtime guests.

Preserved lemons are useful in all sorts of recipes, and they’re a breeze to make. Depending on your neighborhood, or how far you’re willing to travel, you can likely buy a jar of preserved lemons ready to eat. It’s just as easy, however, to make them yourself. While you’re most likely to find preserved lemons in traditional preparations—Algerian couscous dishes fragrant with olives and raisins, Indian curries, Tunisian chickpea stews, and, yes, the Moroccan chicken tagine—they’re a worthy addition to a wide spectrum of meals.
Ingredients
8 to 10 whole lemons
1/2 cup kosher salt
1/4 cup granulated sugar
Directions
Trim 1/4 inch off the top and bottom of each lemon. Split each lemon lengthwise into quarters, keeping quarters connected at base. Transfer to a large bowl. Toss with salt and sugar. Cover with plastic and refrigerate overnight.

The next day, the lemons will have released a lot of liquid. Transfer entire contents of bowl to a sterilized canning jar, pressing lemons down firmly until they are completely submerged in liquid. Seal jars and store in refrigerator for at least 2 weeks and up to 6 months.

Special equipment
Sterilized quart-sized canning jars

Toasting cumin seeds, then mashing them with garlic and chile flakes in a mortar and pestle releases maximum flavor.
Replacing some of the bean broth with olive oil makes for an intense grassy and pungent base for an abundance of spices and garlic.
Ful medames, stewed fava beans, is a staple dish all over the Levant. Some versions are mild-mannered and comforting. This one, loaded with olive oil, lemon, garlic, cumin, and a kick of chile flakes, is anything but. Serve it as a bean stew or mash up the beans and use it as a high octane dip.
4 cloves garlic
1 1/2 teaspoons cumin seeds, freshly toasted
2 teaspoons chile flakes
Kosher salt
2 (15-ounce) cans fava beans
3/4 cup extra virgin olive oil, plus more for serving
1 tablespoon tahini
3 to 4 tablespoons lemon juice from 2 lemons, or more to taste
Directions
Put garlic cloves, cumin seeds, chile flakes, and a pinch of salt in a mortar and pestle and crush until seeds are cracked and garlic is in small, flimsy chunks. If you don’t have a mortar and pestle, mince garlic very fine.

Empty one can of fava beans (with liquid) into a medium saucepan; drain second can and add additional beans, garlic paste, olive oil, and tahini. Cook over medium-high heat, stirring frequently, until liquid retains some brothiness but turns thick and sauce-like, about 5 minutes.

Add lemon juice and salt to taste. If desired, mash one third of beans with a potato masher for a thicker stew, or mash all beans for a rich dip. Serve with additional olive oil at the table.

Special equipment
Mortar and pestle (recommended but not required; see step 1)

As any fan of Yotam Ottolenghi’s previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi’s new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts. But instead of roasting the eggplants separately before topping with the mixture, Ottolenghi and Tamimi roast the whole shebang tightly covered in the oven, basting the eggplants with a tangy tamarind and cinnamon sauce to meld the elements into one rich and comforting dish.

Why I picked this recipe: Silky roasted eggplant plus rich, savory lamb equals a big win in my book.

What worked: The warm spices match perfectly to gamey ground lamb, and the pine nuts offer a welcome crunchy pop.

What didn’t: My eggplants came out a little watery. Next time I’d score them before the initial roast to encourage more of their liquid to evaporate.

Suggested tweaks: You could easily swap in ground beef, turkey, or chicken (sticking with fattier blends) for the lamb if you’d like. I’d stay away from pork though.

Directions
Season tomatoes with 1 teaspoon salt and toss to combine. Transfer to a fine mesh strainer or colander set in a bowl and allow to drain for 20 minutes. Reserve liquid.

Season parsley with remaining 1 teaspoon salt and toss to combine. Transfer to a large mixing bowl lined with paper towels and let stand for 20 minutes. Blot parsley with towels to remove excess moisture.

Bring 1/2 cup reserved tomato water to a boil, then pour over bulgur in a small heatproof bowl and let stand until bulgur is softened, about 1 hour (bulgur may still have a slight bite, but will continue to soften in the salad). Drain bulgur of any excess liquid and pat dry with paper towels.

In a large mixing bowl, stir together tomatoes, parsley, mint, bulgur, scallions, olive oil, lemon juice, coriander seed, and cinnamon until well combined. Season with salt and pepper. Serve tabbouleh with romaine leaves.

Special equipment
Fine mesh strainer
Notes
Spices add complexity and depth to the tabbouleh, but you can omit or use different spices, as desired; allspice is another popular option.

Tabbouleh is a Middle Eastern vegetarian salad made with chopped parsley, tomatoes, mint, bulgur wheat, and lemon juice. Pre-salting the tomatoes and parsley removes excess liquid through osmosis, preventing the salad from becoming soupy later.
Tomato water is re-infused into the salad by using it to soak the bulgur, enhancing the flavor.
Soaking the bulgur in heated tomato water ensures it will soften, regardless of its grind size.
There are lots of tabbouleh recipes in the world, but many give instructions that can lead to a sopping wet salad with bulgur that’s too hard to eat. This one uses pre-salting steps to remove excess moisture from the tomatoes and parsley, then uses the water drained from the tomatoes to soak the bulgur until tender and flavorful. A hint of spices adds complexity and depth.

3/4 pound ripe plum tomatoes, finely diced
2 cups finely chopped flat-leaf parsley leaves and tender stems (about 2 bunches), finely chopped with a sharp knife
2 teaspoons kosher salt, divided, plus more for seasoning
1/4 cup dry coarse bulgur wheat
1 cup finely chopped fresh mint leaves (about 1 bunch)
2 scallions, white and light green parts only, finely chopped
5 tablespoons extra-virgin olive oil
2 tablespoons fresh juice from 2 lemons
1/4 teaspoon ground coriander seed (optional; see note)
Pinch ground cinnamon (optional; see note)
Freshly ground black pepper
Romaine lettuce leaves, for serving

For the gondi: Place chickpeas in a large mixing bowl and mash with a potato masher until no whole chickpeas remain but mixture is still somewhat chunky. Add chicken, onions, matzo meal, olive oil, turmeric, cumin, and cardamom. Lightly mix with hands until mixture is well combined, then add water, one tablespoon at a time, until mixture comes together easily and can be rolled into balls that keep their shape but don’t stick to your hands.
Add 3/4 teaspoon salt and 1/4 teaspoon black pepper and mix well. Place a 1/2-teaspoons worth of mixture on a microwave-proof plate and microwave on high power for 10 seconds until cooked through. Taste and add more salt or pepper if desired. Repeat microwaving, tasting, and seasoning until desired seasoning level is achieved.

Form gondi by rolling a couple tablespoons of the mixture between your hands. Each gondi should measure 1 1/2 inches in diameter. You’ll be able to make about 20 gondi. Transfer to a large plate as you form them. Drop the gondi one at a time in the broth. When all the gondi are in, bring the soup back up to a simmer and simmer until the gondi lighten in color slightly, puff up, and are cooked through completely, about 10 minutes. Adjust seasoning of the broth with salt and pepper. Serve, garnished with snipped chives.

Note: Serve these as an alternative to matzo balls for your Passover Seder. At Balaboosta, Einat plans to cook the gondi in one broth, but serve them in a fresh batch, so the finished broth isn’t cloudy. At home, she encourages you to do as her family does, and cook the gondi in the same soup they’ll be served in.

As a Spring flourish, Einat also plans to add finely chopped ramp bulbs to the soup and use their greens as a garnish.

2 quarts canned or homemade low-sodium chicken broth
1 medium carrot, chopped into 1/2-inch dice (about 1 cup)
1 medium leek, white parts only, split lengthwise in quarters, chopped into 1/4-inch segments (about 1 cup)
1 large celery stalk, chopped into 1/4-inch segments (about 1 cup)
1 medium potato, peeled and cut into 1/4-inch dice (about 1 cup)
1 (15-ounce) can chickpeas, drained
1 small onion, grated on the large holes of a box grater (about 1/2 cup)
3/4 pound ground chicken legs and thighs
1/2 cup matzo meal
1 tablespoon olive oil
1 teaspoon ground turmeric
1 teaspoon ground cumin
1/2 teaspoon ground cardamom pods (2 pods)
3 to 4 tablespoons water, as needed
Kosher sald and freshly ground black pepper
1 small bunch chives, cut into 1/2-inch segments (about 1/4 cup)
Bring chicken broth to a boil over high heat in a large saucepan. Reduce to a bare simmer and add carrots, leeks, celery, and potato. Cover and cook until vegetables are completely tender, about 20 minutes. Meanwhile, make the gondi.

The best Israeli hummus has a smooth-as-butter texture and great flavor. Here’s how to get the best of both worlds at home. Sometimes recipes come off really easily, without a hitch. Other times they take lots of tweaking and planning. This is a rare case of a recipe that came out relatively easily, but was full of so much fascinating science that I ended up devoting a few extra days to it anyway. It ended up yielding an explanation of a technique that I’m going to be incorporating into countless recipes going forward. That’s my favorite kind of recipe: one that delivers on deliciousness right now, and even more deliciousness in the future.

*If you impatient types wanna cut to the fun, science-y part, skip down to where I talk about The Science of Garlic Flavor, and see what it’s all about. Just promise you’ll come back and read up on the rest, okay?

Making Tahini for Hummus
The other day in my post on roasted eggplant with lentils and tahini, I mentioned that the method of making tahini sauce in Michael Solomonov’s Zahav is the best technique I’ve ever tried, and it works wonders for hummus as well.

While tahini may play only a small role in the hummus of, say, Lebanon or Greece, in Israel it stands on equal footing with the chickpeas. Some recipes call for a ratio of almost 1:1, which means that great Israeli-style hummus must start with great tahini sauce.

Hummus is Levantine and Egyptian in origin, but the puréed mixture of chickpeas and sesame has been eaten all over the Middle East, the Mediterranean, and North Africa for centuries. Its flavor and relative ratio of ingredients vary wildly from region to region, but today I’m focusing on the Israeli version familiar in the US, which is made with tons of tahini and a touch of cumin. The problem is, it’s hard to find a perfect batch. Store-bought hummus typically has a great, ultra-smooth and -creamy texture, but it lacks flavor and is not easily customizable to our own personal tastes. Homemade hummus, especially when made with dried chickpeas, may have amazing flavor that we can play with any way we like, but it’s quite difficult to get it as smooth as the store-bought stuff. So what if you want hummus that is smooth and flavorful?
I’ve spent the last couple of weeks soaking, peeling, boiling, pressure-cooking, blending, puréeing, smashing, smooshing, occasionally trashing, and, of course, eating chickpeas to figure out all the tricks in the hummus book. Here’s what I’ve learned so far. (And yes, there is a way to pack in both flavor and texture without the tedious task of peeling hundreds of individual chickpeas!)

For the Cake: In the bowl of a stand mixer, combine eggs, sugar, and salt. Using a whisk attachment, whip on high until eggs become thick, pale, and ribbon-y, about 10 minutes. With mixer running on medium, slowly drizzle in oil in a thin stream until fully incorporated and thick. Whisk in grated ginger, about 10 seconds, then shut off mixer and remove bowl.

Using a flexible rubber spatula, fold in almond flour, walnuts, cinnamon, and nutmeg until combined. Fold in grated apple. Pour batter into prepared pan and gently tap on the counter to evenly distribute. Bake until golden brown and top of cake bounces back to the touch, about 50 minutes.

While cake is still warm, loosen exposed short sides of cake from pan using an offset spatula or butter knife. Using parchment paper as a handle, lift cake out of pan and onto a cutting board. Cut cake into diamond shapes by making a series of diagonal slices in one direction across the cake, then making another series of diagonal slices in the opposite direction. Lift sliced cake, again using parchment, and return to pan. Strain syrup over warm cake using a fine-mesh strainer, then let sit at least 1 hour to allow cake to fully absorb syrup. Serve.

Special equipment
9-by-13-inch anodized aluminum baking pan, medium nonreactive saucepan or saucier, stand mixer, instant-read thermometer, fine-mesh strainer

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Special equipment
grill, stand mixer or food processor

Notes
For a much quicker, easier version, use store-bought flatbreads reheated on the grill until crisp and blistered on both sides, about 1 minute per side. Brush with olive oil and za’atar as directed. Labne is a Middle Eastern strained yogurt that can be found in most high-end grocery stores, such as Whole Foods, or in specialty markets. If unavailable, use strained Greek yogurt instead. Store-bought pre-mixed za’atar can be used in place of the homemade version. Use 1/2 cup total. If using commercial za’atar, salt content will vary; adjust according to taste. If you cannot find sumac, add 1 teaspoon grated lemon zest to the mixture in its place.

Working with one ball of dough at a time, stretch dough with floured hands or a rolling pin into an oblong or circle roughly 10 inches long and 6 inches wide. Once you have 2 or 3 pieces stretched, lay them out directly above the hot side of the grill. Cook without moving, popping any large air bubbles with a knife or the edge of a spatula or pizza peel, until bottom side is charred in spots and light golden brown. Flip with a large spatula, pizza peel, or tongs and cook until other side is charred and browned. Remove bread from the grill, transfer to a large plate, and cover with a clean dish towel to keep warm while you cook the remaining bread.
To Serve: Form the za’atar mixture by combining oregano, thyme, savory, sesame seeds, sumac, and salt in a small bowl and stirring with fingers until homogenous. Brush finished flatbreads with olive oil and sprinkle generously with the za’atar mixture. Place labne in a serving dish, drizzle with olive oil, and sprinkle with za’atar. Serve bread with labne immediately.

Yogurt or milk ensures that the flatbread stays tender on the grill, while also giving it plenty of flavor and milk proteins for extra browning.
Cooking directly over a grill provides the high heat necessary to char the bread while allowing it to stay soft and moist inside.
You need more grilled bread in your life. Trust me on this one. This grilled flatbread with za’atar is a great place to start—the dough is an extremely versatile one, made with yogurt and ready to go from scratch to table all in one afternoon, but the real key here is not to skimp on the za’atar. This is not a light dusting or even a big pinch. This is bread pretty much caked in the stuff, and that’s how it should be.

For the Flatbread (see note):
10 ounces (about 2 cups) bread flour
1 teaspoon Diamond Crystal kosher salt
1/2 teaspoon instant or rapid-rise yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil
6 1/2 ounces (about 3/4 cup plus 1 tablespoon) yogurt or whole milk
To Serve (see note if using store-bought za’atar):
1 1/2 tablespoons dried oregano
2 tablespoons minced fresh thyme leaves
2 tablespoons minced fresh savory
1/4 cup toasted sesame seeds
1 1/2 tablespoons ground sumac (see note)
2 tablespoons Diamond Crystal kosher salt
Extra-virgin olive oil, for brushing and drizzling
3/4 cup labne (see note)

Turn dough out onto floured work surface. Using a bench scraper or a knife, cut the dough into 6 equal pieces. Roll each piece into a ball, then place on a well-floured surface (leaving a few inches of space between each one) and cover with a floured cloth. Alternatively, place each ball of dough in an individual covered pint-size deli container. Allow dough to rise at room temperature until doubled in volume, about 2 hours.

Getting Ready: Adjust rack to lower-middle position and preheat oven to 350°F (180°C). Line a 9- by 13-inch anodized aluminum baking pan with parchment paper, covering bottom and long sides of pan. (It’s all right to leave the short sides exposed.) Lightly grease pan with nonstick cooking spray.

For the Syrup: In a 2-quart nonreactive saucepan over medium-high heat, simmer together sugar, apple juice, ginger, and lemon peel until syrup reaches 234°F (112°C) on an instant-read thermometer. Remove syrup from heat and add lemon juice and Applejack. Set aside and allow to cool to room temperature.

For the Flatbread: Combine flour, salt, yeast, and sugar in the bowl of a stand mixer and whisk until combined. Add olive oil and the yogurt or milk and knead with dough hook at low speed until dough comes together into a smooth ball. Dough should stick slightly to bottom of bowl as it kneads (add slightly more yogurt or milk as necessary). Continue to knead for 5 minutes. Alternatively, form dough in a food processor by adding all ingredients and processing until the dough rides around the blade. Transfer the dough to a clean bowl, cover tightly with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

The next step is making a horizontal cut to severe the breastbone and cartilage. To find the sweet spot for this cut, first locate the longest rib, usually the fourth bone in on the wider end of the rack. Feel along that rib until you detect a softer spot: That’s a cartilaginous section where the rib connects to the sternum (breastbone). All the other ribs connect to the breastbone in the same way. Make the cut by inserting the knife into the soft spot, then slicing perpendicular to the ribs, cutting through all of the soft spots where each rib meets the breastbone. Once the breastbone is removed, you should have a clean, rectangular rack of ribs with nothing but bone and meat, perfect for easy eating.

As for the scraps of meat I trimmed, I try not to throw them away. I tend to freeze the flap meat for sausage-making. Even more worth saving, though, is the breastbone portion: It’s the part that rib tips come from, which is Chicago barbecue’s claim to fame. I like to season and smoke this piece along with my St. Louis-cut ribs. The tips are done sooner than the full rack, so I take them off the grill sooner and have them as a cook’s treat while I wait another couple hours for the ribs to finish. Sure, they’re a bit of a pain to eat, but those fatty tips are also damn delicious.

From start to finish, the entire trimming process only takes a few minutes, and after a rub and 5 to 6 hours in the smoker, you’re left with nothing but serious eats.

So maybe I should explain what St. Louis ribs are and why they’re worth all this trouble: Pork ribs are divided into two main sections: the spareribs and loin-back ribs. The loin-back ribs, often called baby-back ribs, are the portion of the ribcage closest to the spine (where the loin runs); spareribs are the portion of the ribcage closest to the sternum. (Basically, if these cuts came from a human, spareribs would be the front half of your rib cage, and the loin-back ribs would be the back half of your rib cage. But we’re not cannibals, now, are we?) Spareribs tend to be less curved than the loin-back ribs, and they usually have part of the breastbone/sternum attached.

The problem with a whole rack of spareribs is that the breastbone section has lots of tough pieces of cartilage in it, which end up as hard-to-chew bits (there actually is a good use for them, which I’ll explain below.)

The St. Louis cut is trimmed of this cartilage-laden portion, as well as some excess flap-meat at the end of the rack. The end result is a rack of ribs that is more uniform in shape, smaller, and easier to eat—and that’s why I find it so much more desirable than standard spareribs.

So hopefully I’ve convinced you it’s worth trimming your spareribs, but if not, maybe once you see how easy it is, you’ll be converted. As I mentioned, it just takes two simple cuts.

The first of the two is removing the flap of meat at the end of the rack. To do this, look at the narrower end of the rack and locate the last, shortest bone. There’s usually a portion of meat attached to that bone that’s loose and will end up overcooking if not trimmed off. So to remove that, make a vertical cut parallel to, and about 1/2-inch away from, that last bone.

Technically the St. Louis racks are now ready, but there are a few more steps I always like to take before moving on to seasoning and cooking them.

First, I like to flip the ribs over and remove the piece of skirt meat that runs diagonally on the backside, if it’s there. Sometimes the butcher has already removed it, but most of the racks I buy still have a bit of it attached, so I make sure to cut it off. If not removed, it can dry out and char while the ribs cook.

Second, I remove the shiny, thin membrane that covers most of the backside of the ribs. There’s debate in the barbecue world about whether this is even worth doing: Some people say the membrane inhibits smoke penetration, but I don’t buy that explanation—I’ve had perfectly smoky ribs that have had the membrane still attached. For me, the advantage of removing it comes down to creating a better eating experience. Once cooked, the membrane can become papery, and while totally edible, I don’t find that texture pleasing.

Peeling it off is actually the hardest part of this entire trimming job—it can be slippery, making it hard to get a hold of, and even with lots of practice, there are still some racks that have membranes that just don’t want to come off. But I think it’s worth the trouble. To start it off, use a knife or fingernail to pry up a corner of the thin membrane from one edge of the ribs. Grab that with a paper towel—for grip—and slowly pull it upwards. Once a good portion of the membrane is free, you should be able to to pull the rest off in one quick motion.

After that, I’ll feel around the ribs to see if there are any excessive pockets of fat, especially hard fat, and trim those down. Fat is good in barbecue, but when there’s too much it won’t render enough during cooking and you’ll end up with overly fatty ribs, which are not a good thing.

South Korea’s capital, Seoul’s International Top Italian Grand Prix participating in the international culinary competitions, the Turkish team consisting of mostly women chefs, 10 gold medals to Turkey with traditional flavors kazandırdı.güney Korea’s capital, Seoul’s International Top Italian Grand Prix the female chefs participating in the international culinary competitions, won first place in Turkey with traditional flavor.

World Culture Collection Federation (WFCC) and the Korea Food Coordinator Association (KFC) when held by the competition on behalf of Turkey, Turkey Cooks Federation (TAFED) and Mediterranean gastronomy Educators Union Association (AGEBA) in Legal captain chief Haldun the site has joined the team of 10 people.

The 10-member Turkish team, consisting mainly of female chefs, returned home with 10 gold medals from countries including Korea, China, Taiwan, Vietnam, Malaysia, and Hong Kong.

The Turkish team presented “hünkar liked” as the main dish, “stuffed grape leaves with olive oil” and “hummus” as an appetizer and “semolina halva” as dessert, in the competition within 1 hour.

The winner of the 2017 Korean Food Competition (The Taste of Korea) and instructor Chef Aylin Doğaner, who participated in the competition from Ankara, told Anadolu Agency (AA) that they determined the competition menu from traditional flavors and dishes suitable for Korean taste.

Doğaner said that Koreans prefer the hünkar since they especially like eggplant dishes, and added that they make stuffed cherry leaves, hummus and semolina halva because cinnamon flavors are loved.

Doğaner explained that they also introduced local flavors such as Turkish delight, Afyon cream, basil sherbet, boza and yellow roasted chickpeas, which they take as Turkish palate delicacies.

They competed to take pictures of Turkish food
Drawing attention to the interest of Koreans and participating countries in Turkish cuisine, Doğaner said:

“Everyone competed to take photos. They were very happy. That there’s a team from Turkey had them a different feeling. They competed with each other to taste the flavor in. It was beautiful. We had an incredible happy we got the gold medal for Turkey. Honor and represented us proudly there country, we opened our Turkish flag. after that, the better the competition, we want to achieve even more beautiful places. whether a jury member in international competitions, the contestants, whether as educators we are always there on behalf of Turkey in this way. ”

Kumsal Keskinel, the pastry chef from Istanbul, stated that she had dreams of competing in Korea and said, “When our team captain came with the proposal, I accepted it without thinking, because representing our country was one of the best values ​​for me.” said.

“We were sure we would win”
The teams participating in the competition the most distant countries pointed out that Turkey Keskinel, the words continued as follows:

“Turkish cuisine is a cuisine that the whole world has liked as a traditional taste. Therefore, we were sure that we would win, but of course there was an excitement, will we be able to grow it, how will we do it? It was a live contest. We overcame it together and returned to our country with a gold medal. We are very happy, it is an incredible feeling. The flags came out, we started to read the 10th Anniversary Anthem.

Keskinel stated that the 36th Gastronomy Contest will be held in Antalya on 15-18 January 2020 and that they will host the Korean team in this competition.

“Chief” student
Cemile Büyükyıldırım, one of the two students in the Turkish team, stated that she was studying in the 3rd grade at the Department of Gastronomy and Culinary Arts at Hacı Bayram Veli University.

2019 I Buyukyildiz the first in Turkey Korean Food Competition, “I was interested already on Korean food. With the first being a team captain came to such a proposal. I also represent my country, I participated in the contest gladly for much as I want.” he spoke.

Although the students I Buyukyildiz voicing of joining the chef in a competition will represent Turkey is an honor, “I am a student. can do and things that you can do limited at the moment. participate in the contest Among the chef in particular was something proud return to the gold medal. I have competed in the University and on behalf of my family. We represented Turkey all together. ” said.

Büyükyıldırım, who also earned the title of “chef” due to her first place in international competitions, added that she dreams of participating in international competitions, obtaining degrees, pursuing a master’s degree and working as a rector at Süleyman Demirel University in her hometown, Isparta.

Celery: Cook the tiny celery with its stems and leaves. A delicious, woody flavor emerges, you will be as if transported to pine forests.

– Jerusalem artichoke: Its trapezoidal shape and thin shells make it difficult to peel the yam. It’s hard not to waste it while robbing. However, you do not need to peel the yam. An idea; Grind olive oil, parsley, hazelnuts, mix with unpeeled ground apples and put in the oven.

– Onion: You can plant the top of the onion, which is normally thrown away, in the ground and grow new onions. This is called recycling!

Leek: White and light green parts of leeks are generally used in recipes. The long dark green parts usually go to waste. One way to utilize them is to place them underneath when cooking meat, chicken or fish in the oven. It gives height and flavor.

Cabbage: It may not end up eating cabbage. The best way to make use of more is actually to freeze. Cut the cabbage into 4 and blanch. Freeze it after draining the water well. Cabbage lasts this way for months, even years.

– Beet: You can boil the stems or make beet stalks with olive oil. Color is enough! The leaves of beets are also called red spinach, they are so healthy. You can eat its young leaves raw like a salad, and the harder leaves after lightly boiling.

Potatoes: Do not throw away the skins of peeled potatoes. Bake it in the oven with olive oil, salt and pepper and make chips. The water in which you boil the potatoes has a lot of ingenuity; Use it instead of water to thicken sauces or make bread. Potato juice adds both flavor and texture.

Special delicious recipes from Gastronometro chefs for World Pasta Day
Metro site realized in Turkey, Turkey’s first chef’s gastronomic discovery platform Gastronometro October 25th is World Pasta Day special share with their heart full of flavor pasta recipes chefs.

Here are the delicious recipes that pasta lovers will not get enough of and will be brought to the table by the heartfelt chefs, including the green lentil pasta alternative:

World Pasta Day has been celebrated on October 25 every year since 1998. This special day, which is celebrated to emphasize the importance of pasta, which allows people to be fed with economic, healthy and delicious meals with its carbohydrate and protein values, is celebrated with great pleasure by pasta lovers every year.

Turkey’s first gastronomic discovery platform implemented within Gastronometro Metro Turkey’s chefs will cheer heartily on this special day for the chefs table and both Turkish and international cuisine prepared from the special products to share their delicious recipes.

Dry seyit tomato penne arrabbiata (10 PERSON)
Materials

Metro Chef Penne 1.000 gr,Seyit tomato 250 gr,Basil 250 gr,Butter 100 gr,Olive oil 50 ml,Salt 5 gr,Black pepper 5 gr,Parmesan 50 gr,Pine nuts 10 g,Tomato 150 gr

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered. Add oil to a pot and add the peeled and chopped tomatoes, boil until it becomes a sauce. The sauce is flavored with salt and pepper.
Seyit tomatoes are cut in half, garlic, salt, white pepper and olive oil are added and dried in the oven at 80 degrees.
The pine nuts are roasted in the pan.
The boiled pastas are mixed with the sauce, and the seeds are added to the olive, pine nuts and basil leaves, and finally served with grated parmesan.

Place the pine nuts and olives in an ovenproof serving bowl—I use my favorite round, vintage Pyrex bowl—and place it in the turned-off oven for about 2 minutes to warm through. Carefully remove the bowl from the oven—it may be hotter than you think—and add to it the arugula and the peppers. Toss with vinaigrette to coat lightly but thoroughly. Add the chicken and the croutons, crumbling some of the latter over the bowl to let garlicky crumbs fall into the salad. Add a little more vinaigrette, and toss gently to coat. Taste, and add more vinaigrette or salt if necessary. I’m not enthralled enough with it that I am easily impressed into trying new recipes. But when I am, well, hot damn. I didn’t think I could even like a meat anything this much, nonetheless a meatball.

They’re spicy and juicy and delicious charred at the edges, and the minty yogurt sauce is the perfect contrast for the kefta as well as the zucchini skewers and I want more right now.