Oil the grill and grill the shrimp: Fold up a thick wad of paper towels. Using tongs, dip the paper towels in oil and rub the grill grates. Add the shrimp skewers to the freshly oiled grill grates. Cook for 2 minutes per side until they are just cooked through and have a few grill marks.

Cook the couscous: In a small pot set over medium-high heat, bring water and butter to a simmer. When butter is melted, stir in couscous and remove from heat and cover with a lid. Let steam for five minutes to cook couscous. Then stir in lemon pepper and fresh lemon zest.

Make the Swiss chard (optional Dad Add): Add olive oil to a large skillet over medium-high heat. When the oil shimmers, add Swiss chard and cook, stirring occasionally until Swiss chard wilts down—this should only take a couple of minutes. Add lemon juice and salt, toss to coat, and keep warm over low heat until ready to serve.

Serve: Shrimp and couscous are best to serve right away. If you have leftovers, reheat shrimp in a skillet over low heat until warmed through. Do not microwave. Shrimp will keep in the fridge for a few days.

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 producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Oil the grill and grill the shrimp: Fold up a thick wad of paper towels. Using tongs, dip the paper towels in oil and rub the grill grates. Add the shrimp skewers to the freshly oiled grill grates. Cook for 2 minutes per side until they are just cooked through and have a few grill marks.

Cook the couscous: In a small pot set over medium-high heat, bring water and butter to a simmer. When butter is melted, stir in couscous and remove from heat and cover with a lid. Let steam for five minutes to cook couscous. Then stir in lemon pepper and fresh lemon zest.

Make the Swiss chard (optional Dad Add): Add olive oil to a large skillet over medium-high heat. When the oil shimmers, add Swiss chard and cook, stirring occasionally until Swiss chard wilts down—this should only take a couple of minutes. Add lemon juice and salt, toss to coat, and keep warm over low heat until ready to serve.

The producers who grow figs mostly have olive groves and therefore olive oil. In this way, they make medicine from fig and olive oil. They fill the figs in the jar and add enough olive oil to cover them. They keep the jar in the shade for 3 months. When winter comes, they eat one of the figs in the jar before breakfast. They say that figs prepared and consumed in this way significantly strengthen the immune system and therefore they are not sick.
Sometimes they put figs to sleep in fresh milk. First, dried figs are cut into thin slices lengthwise. At that time, the milk is started to be heated. When the milk boils on a stone, it is taken from the heat and chopped figs are added and crushed thoroughly with the help of a fork. By adding the remaining hot milk to the crushed figs in hot milk and mixing it with a fork, the figs are distributed homogeneously everywhere. This mixture is then left at room temperature for 1 hour. In the meantime, the hot fig milk starts to cool and freeze and take the form of pudding. At the end of an hour, this fig milk dessert is put in the refrigerator and left for 5 hours to cool. At the end of this period, the milk dessert, which has cooled down, is cut into baklava slices and served.

Spatial products and solutions for the winter season took their places on the shelves.
In these days when preparing for the winter season, the solutions that restaurants will offer to their guests inside and outside of the space will also gain importance. Always during the winter, as the sector needs is quality and professional solutions with customers located next to the Metro Turkey, businesses as well as spatial strategies and proposals safety and hygiene equipments, table equipment, heating solutions, more than fifty including air cleaning solutions and disinfecting equipment offers a variety of products.

Heating solutions are offered to customers as well as many table equipment such as Table Visor (199.90 TL) and Separator Panel (499.90 TL). Among these solutions, in addition to the Hot Air Fan (349.90 TL) product, there are also Heating Bistro Tables (starting from 1.690 TL) that make it possible to host guests standing or sitting. Many other heating products such as Ceramic Radiant Heaters (starting from 3,990 TL), Wall Mounted Heater (149.90 TL) are offered to customers on the shelves.

Metro Turkey, is developing solutions for growing businesses pandemic period takeaway service and come-get attention; It offers suggestions and new products for indoor and outdoor strategies specific to the winter season. In addition, the restaurant prepares a manual in order to receive the document guiding Safe Tourism Metro Turkey, disinfection for professional services firms to take on a much more affordable price has signed an exclusive deal.

Food and drink sector which continued to work with the goal of becoming the number one partner Metro Turkey, support for the industry since the early days of the pandemic continues with new solutions. Upcoming winter season with will increase measures against pandemics pre-seeing road to the Metro Turkey, this period offers solutions to support the indoor and outdoor arrangements to be made in business and has a special support for the disinfection services. Subway Turkey is also due to the winter conditions and will close at 22.00 on businesses began to offer innovative products for increasingly important takeaway.

30 years of Turkish cuisine and values ​​to protect the projects developed Metro Turkey, for products grown using local seeds 100% purchase guarantee on the shelves of the product supplied from local producers to transmit to future generations the values ​​of veriyor.türk kitchen in the period up to meet with consumers, “Work Kitchen in” Metro which Turkey encourages the use of local seeds and sustainable agricultural practices, and provides 100% purchase guarantee for products grown using local seeds. It buys products belonging to a certain region from cooperatives and encourages cooperatives. It supports the cooperatives it works with in product selection, determination of product quantity, labeling and packaging and ensures that they reach a certain standard. Metro 99% of local suppliers of suppliers in Turkey and payment of suppliers accounted for 98% of the payments made to local suppliers.

Sales of geographically marked products increased by 53% and reached 330 million TL
Subway Turkey “Work in the Kitchen” as from the registration of geographical and product exports marked its support to all restaurant menus to be incorporated into the process of product, manufacturer, and creates a model that benefits the national economy. Geographical Indication of products with potential in Turkey; process until all exports from the EU of products that are not registered in the registration of Geographical Indication in Turkey is implementing. Since the number of candidates and registered Geographical Indication products in 2017 increased by 76% to reach 150 metro Turkey shelf. Sales of registered Geographical Indications and candidate products are increasing every year. Compared to 2017, the sales of Geographical Indicated products increased by 53% in 2019 and reached 330 million TL.

The offering price-competitive research services for brands in Turkey brandzo the examined price increases in dairy products. According to BrandZone data; dairy products were up 13 percent compared to last year. While the most increased product was Hellim cheese with 44 percent; Organic yoghurt and milk prices increased by 23 percent. BrandZone, which searches and monitors all printed and online price data and reports e-commerce prices as well as campaign price tracking; discussed price changes in dairy products. According to BrandZone data comparing insert, advertising campaigns and e-commerce prices; The dairy category increased by 13 percent compared to October last year. Cheese was the most increased product in this category. The price of cheese, which was 20.89 TL in October last year, rose to 23.83 TL in October this year with a 14 percent increase. While yoghurt took the second place in the most increased product list with a 13 percent increase; Milk is the third with a raise rate of 9.7 percent; Kaymak is the fourth with a 7 percent increase; butter is the fifth with a 6 percent raise rate; Ayran ranked sixth with a 3 percent raise rate.

Hellim becomes the champion of hike in cheese
According to BrandZone data; hellim was the most increased product in the cheese category. The price of halloumi cheese, which was 11.20 TL in October last year, rose to 16.19 TL in October this year with a 44 percent increase. Village cheese, whose price increased to 32.90 TL with a raise of 41, was the second; Local cheese, whose price increased to 14.40 TL with a 36 percent increase, is the third; Bar cheese, whose price increased to 10.46 TL with a 29 percent increase, closed the fourth place, and toast cheese increased to 21.88 TL with a 19 percent increase in the fifth place.

The famous brand introduced two brand new products to the market with its innovative identity and innovative approach. Vegan-style diet for those who prefer Spring and Spring Veggie Falafel Bites sold in export markets başladı.türkiye’s first integrated meat plant Pınar Et continues to add new ones to the healthy and innovative products. Pınar Et, which closely examines consumer habits and rising trends, prepared the first vegan products Pınar Falafel and Pınar Veggie Bites. Products developed in the light of R&D studies that have been going on for more than a year were presented to the consumers. Pınar Veggie Bites, produced from carrots, potatoes and peas that are harvested in season and preserved by freezing, and Pınar Falafel, which is produced with the spice flavors of Middle Eastern cuisine and fresh vegetables, are expected to be welcomed by consumers.

For a healthy future …
Pınar Et General Manager Tunç Tuncer stated that they are planning to bring their experience in foods containing animal protein to the herbal products market, and said, “We continue to bring the healthiest and most innovative products to our consumers without compromising Pınar Quality Standards. We closely follow the rapidly rising healthy lifestyle and herbal nutrition trends in the world, and support these trends with our new products. We aim to add new plant-based products to the Pınar Falafel and Pınar Veggie Bites product family in 2021 for a healthy and sustainable future, ”he said.

At first, I advise them to shop from reliable and constantly shopping points. 80 percent of the spice is our own production. The important thing in spice is aroma. Cumin should not have waited, black pepper should not have waited, because the products lose their characteristics, consumption, and aroma as they wait. I don’t want to think of a product that has lost its aroma or at all, but all the prepared sauces made with spices with something different with a mixed spice are useless. In other words, there is a taste of the meats they have made with so much manual labor, and there is also a meal saying “let’s get rid of that meat”. Therefore, they should shop as reliable as possible, from the points they know, check the spices they will buy with an eye first, and never hesitate to ask questions to the people they will shop with. Because he will not give little money to this kind of shopping.

Take less, eat well
“Does it make sense to buy the spice monthly or weekly?” Answering the question, Tezcan said, “Now the most important feature of spices is their aroma and smell. Whether it takes 50 grams, 100 grams, or 1 kilogram, it must be protected under healthy conditions. It must be protected from heat, sun and light. I recommend them to keep them in glass jars and to close their mouths tightly. But I advise them to buy and consume as little as possible and buy again. Because when the aroma of the spice is gone, it won’t work ”.

Prices went up but will fall
While there is a price increase in the spices coming from abroad due to the corona virus this year, the spice maker Tezcan, who hopes that this increase will decrease in a short time after the festival, said, “80 percent of the spices are of foreign origin. Our very beautiful plant that grows in Turkey, we have spices. However, most of them are of foreign origin. During the pandemic process, we had difficulties in procuring some products as there were huge restrictions on imports and exports, and there were huge delays or restrictions on transfers. As a result of the supply and demand issue, there has been a price increase in products that do not have a stock inside. Currently, prices are still at a high level, but stocks are slowly filling up. Hopefully, we expect a slightly more positive decline in spice prices after this process, ”he said.

The most beautiful is Eskişehir’s cumin
Speaking about the spices produced in Eskişehir, Tezcan stated that cumin grows generally in this region. Tezcan said, “The most cumin grows in Eskişehir region. When we look at it as a spice, cumin is a product of Eskişehir region. Especially in our Alpu district, the aroma and taste of cumin is very high. We usually buy our cumin in Alpu, Ankara Polatlı region. In our own facility, we process our machines that are completely hygienic and untouched by human hands ”.

Bright ideas are rapidly coming to life around the world today. Successful ones also inspire new ventures. founder of several start-up work in this successful venture in Turkey are taking their example. Here are the stories of those successful startups. Young entrepreneurs 1st episode: Ayberk Emre Darı
Ayberk Emre Darı left his career aside after working in the private sector for 16 years and followed dreams and founded his own brand ‘For Kitchen’ in 2018. He is Turkey’s first and only domestic real soft vanilla extract (vanilla extract or liquid vanilla) and its truffle products üreticisif product in the Kitchen brand in Turkey’s best eating and drinking places, the best hotels, restaurants and was indispensable to the menu in the cafe. It is working with the best chefs in Turkey. We also get to know him istedik.hayal, Produced in Turkey by identifying people’s choice and the world trend which can easily consume food products was opened in overseas markets as domestic products. I worked as a manager in a company that for 16 food imported from different countries to Turkey about 60 years. This is the preferred process in Turkey imported products but of uncertain exchange rates can not play because of the way these products are easily added to the menu, I have observed. Before setting up the company in Turkey, we asked ourselves the question being here is such a consumer needs around the world in the magnitude of the need to measure çalıştık.öncelikl If you have preferred a famous French company as a competitor of vanilla extract with vanilla sticks we had brought from Indonesia first domestic non-alcoholic real We released our vanilla extract product as ‘Gastromen’. In fact, vanilla is used in many areas that we are not aware of today. Its usage area extends from the cosmetics sector to the health and food sector. Vanilla has a very nice feeling due to its aroma. For this reason, pastry and ice cream
more preferred in construction areas.

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

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

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

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