Shaping soft pretzels seems complicated, but if you do it step-by-step it’s easier than pie!

Divide the dough up evenly, making sure to keep the dough you’re not working with covered so it doesn’t dry out
Roll each piece of dough out into a log
Roll each log out into a rope about 12-16 inches long, let it rest for a short bit, then roll it out into a rope 24-28 inches long
Put the dough rope into a U-shape with the ends pointing up. Cross the ends once or twice, then bring them down towards the bottom of the U at 4 and 8 o’clock. Press down lightly. That’s it!

Soft pretzel ingredients
If you’ve made bread before, you can make pretzels! The dough is made out of the same ingredients, plus a little special addition: beer. For these pretzels, you’ll need: instant yeast, water, brown sugar, bread flour, beer, butter, salt, baking soda, and an egg yolk. Easy peasy. I bet you have everything in your pantry right now. The beer adds an extra malty flavor, but if you don’t want to use it, just substitute water.

Perhaps the most delicious peanuts in the world are grown in the town of Bronte, on the foothills of Etna. Growing in the fertile soil at the foot of the volcano, the pistachio is described as the “green gold” of Sicily. It has a harvest every two years. The most expensive peanut in the world is the Bronte pistachio. It is sold around 30-50 euros per kilo. There is even a team to protect the peanuts at harvest time so that the peanuts are not stolen.
While we were teaching active volcanoes around the world at school, perhaps the first mountain we learned was Etna. Before I met Etna on the Sicily Island of Italy, the first thing that came to my mind was what we learned at school. The word volcano would always sound creepy. However, when I got there, I had the chance to discover the beautiful sides of the volcano as well as the scary sides. Perhaps the most delicious pistachios in the world are grown in the town of Bronte, at the foot of the volcano. Growing in the fertile soil at the foot of the volcano, the pistachio is described as the “green gold” of Sicily. It has a harvest every two years. The most expensive peanut in the world is the Bronte pistachio. It is sold around 30-50 euros per kilo. There is even a team to protect the peanuts at harvest time so that the peanuts are not stolen.
BRIOCHE AND BRONTE PISTACHIO GRANITE IN BREAKFAST
Starting the day with dessert with brioche and granita, a type of French bread shaped like a donut, is a great escape. Of course, we do not always recommend having breakfast this way. However, the taste of peanuts in the real sense remains in your palate. Bronte pistachio is not so easy to find in Turkey also possible to make the pistachio. In addition to granite made with Bronte peanuts, ice cream made in Sicily is a taste beyond the ice cream we have ever eaten. They serve ice cream in brioche as well as in cone.

Shaping soft pretzels seems complicated, but if you do it step-by-step it’s easier than pie!

Divide the dough up evenly, making sure to keep the dough you’re not working with covered so it doesn’t dry out
Roll each piece of dough out into a log
Roll each log out into a rope about 12-16 inches long, let it rest for a short bit, then roll it out into a rope 24-28 inches long
Put the dough rope into a U-shape with the ends pointing up. Cross the ends once or twice, then bring them down towards the bottom of the U at 4 and 8 o’clock. Press down lightly. That’s it!

Soft pretzel ingredients
If you’ve made bread before, you can make pretzels! The dough is made out of the same ingredients, plus a little special addition: beer. For these pretzels, you’ll need: instant yeast, water, brown sugar, bread flour, beer, butter, salt, baking soda, and an egg yolk. Easy peasy. I bet you have everything in your pantry right now. The beer adds an extra malty flavor, but if you don’t want to use it, just substitute water.

In Adana, the capital of the kebab, the kebab master decided to adapt the shape of the sushi to Adana kebab, bought a kebab cooked on a barbecue and wrapped pita around it. meat sushi kebab ‘attracted the attention of the people of Adana.

Şevket Azboy, who has been a kebab restaurant on Cevat Yurdakul Street in the central Seyhan district in the city for about 30 years, tasted sushi, a Far Eastern dish, in a restaurant in the past years and liked the shape of the food very much. The kebab master decided to adapt the shape of the sushi to Adana kebab and bought a kebab cooked on a barbecue and wrapped it with pita. Later, Azboy cut the pita in the shape of sushi and named the dish ‘sushi kebab’, which he decorated with yoghurt and butter. Stating that the people of Adana love sushi kebab, even if they are surprised when they first hear it, Azboy said that he was making sushi with meat for the first time in the city.
Sushi kebab of stories based on almost 30 years of voicing Azboy Shaukat said the idea for the first time, but later that he realized that many restaurants in the spread of sushi meat kebabs in Turkey. Stating that he was hesitant to put the sushi kebab in front of the people of Adana in the first place, Azboy noted that he decided to put the sushi kebab on the restaurant menu after receiving positive reactions from the people who tasted the food.

‘WHEN THEY HEAR IT FIRST, THEY BELIEVE FISH’
Stating that it is necessary to be open to innovation in kebab business, Azboy said, “If you are doing this job fondly, different things come to mind. You need to be innovative and always progress. You cannot catch the taste by counting where you stand. You need to work by constantly improving yourself,” he said.

Azboy said that when people heard the name of sushi, they thought the dish was made of fish, and said that the main product of sushi kebab is Adana kebab. Azboy said he sells about 30 servings of sushi kebab per day at 40 lira.