Stating that there is an interest in the said baklava from outside the city, İbili said, “We sent this baklava to a customer in Istanbul. He also offered it to his guests in the evening. 7 people there ordered 7 trays. The reactions are very nice and our sales are increasing.” “We want this product to cost the whole city,” he said.
Recalling that Gaziantep is a gastronomy city, İbili expressed that they are happy to bring such a taste to the city.

Stating that they do not consciously apply for baklava with tahini, İbili said, “Baklava is our most important product. We did not want to patent this baklava because we want this product to cost the whole city. We want everyone to make and eat baklava with tahini, which has a high nutritional value. ” used the expression.

Suat Çalışkan, one of the customers, explained that baklava with tahini is lighter than other baklava and said, “We are used to eating all kinds of baklava in Gaziantep. I just heard of this baklava with tahini and it has come to eat. It is really a delicious taste for the summer months. . I would recommend it to everyone.” He spoke in the form.

Cups Reflecting the Spirit of Coffee
The famous brand celebrates the 5th of December, World Turkish Coffee Day with its products that add pleasure to coffee lovers. Different coffee cups await Turkish coffee enthusiasts at Paşabahçe Stores for traditional or modern design lovers.
Paşabahçe Stores bring the enthusiasts of Turkish coffee, which is among the indispensable elements of Turkish culture with its unique taste, foam, smell and presentation style, with ideas and suggestions that doubles the enjoyment of coffee on December 5th, World Turkish Coffee Day.

Turkish coffee is a unique type of coffee in the world as the only type of coffee served with its grounds. “Coffee” culture has been one of the determining elements of the Ottoman lifestyle since the 16th century for the Turks who met coffee with the conquest of Cairo in the 1500s. In maintaining this cultural element that has been going on for centuries in its most vivid state; The tools and equipment used from the bean to the cooking and presentation phase of the coffee play a major role.

Paşabahçe Stores continue to keep hundreds of products alive with the “Coffee Bahane” theme, from glass, porcelain and ceramic coffee cups to indispensable coffee trays, to water glasses, the indispensable companion of Turkish coffee, to chic sugar bowls used for serving sugar and Turkish delight.

While the Sema Reflected Cup Set of 2 and the Dervish Reflected Cup Set, inspired by the philosophy of Mevlana Celaleddin-i Rûmî, add a modern atmosphere to the coffee pleasure; Istanbul Reflective Cup Set, on the other hand, creates an Istanbul atmosphere in coffee conversations.

Prep time: 15 minutes

Cook time: 20 minutes

Yield: Serves 4
INGREDIENTS
For the sauce:

1/4 cup soy sauce
1/4 cup hot water
2 tablespoons hoisin sauce
1 tablespoon sesame oil
For the lo mein:

10 ounces lo mein noodles, fresh or dry
2 teaspoons salt
1 teaspoon sesame oil
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 red pepper, sliced
1 carrot, grated
1 small head napa cabbage, chopped
To garnish:

Fresh scallion, chopped
Sesame seeds
Wasabi edamame

Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.
1 Combine the sauce ingredients: In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.

2 Cook the lo mein noodles: Fill a large pot with water and set it over medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.

Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.

Vegetable Table

10 ounces lo mein noodles, fresh or dry
2 teaspoons salt
1 teaspoon sesame oil
2 tablespoons olive oil
8 ounces cremini mushrooms, sliced
1 red pepper, sliced
1 carrot, grated
1 small head napa cabbage, chopped
To garnish:

Fresh scallion, chopped
Sesame seeds
Wasabi edamame

1 Combine the sauce ingredients: In a small bowl, stir together soy sauce, hot water, hoisin sauce, and sesame oil.

2 Cook the lo mein noodles: Fill a large pot with water and set it over medium heat. Add the salt and bring the water to a boil. Add the noodles and cook until tender, usually around 4 minutes, but check the package directions for the noodles you are using.

Drain the noodles, transfer to a bowl, and toss with sesame oil to prevent sticking.

Cook the vegetables: Set a wok or large skillet over medium-high heat. Once hot, add olive oil along with the sliced mushrooms, and stir fry for 2-3 minutes until the mushrooms lose their water and start to brown slightly. Then add the red pepper, carrot, and cabbage. Continue to cook for about 3 minutes, stirring regularly until the vegetables are wilted.

The taste, color and product searches all of the Dardanelles in Turkey with tomato smell. Ulus said, “Unfortunately, some people sell tomatoes that are grown in other regions without tomatoes in our region as Çanakkale tomato. That is to say, they are deceiving the consumer.”

“When we cut our Çanakkale tomato in two, you will see icing and fogging in this tomato. It is not possible to see this in the tomato grown elsewhere. This is the most important feature of our tomato. This is due to the excess potassium in our soil. Tomatoes are sought after by the consumer. The taste of Çanakkale tomatoes is given by the excess potassium in our soils and the winds blowing from Kaz Mountains and Çanakkale Strait.

Noting that round table tomatoes come to mind when the Çanakkale tomato is mentioned, İlhan Ulus said, “This tomato is a tomato with a legendary taste and flavor. Everyone looks for this tomato. But besides this tomato, the tomato we call industrial type paste is also sought. Consumers buy this sharp tomato from the market and make its paste. The round tomato is used by the consumer in salads and meals, but our biggest value is the round tomato as Çanakkale tomato. The tomato is planted in Çanakkale in 3 periods. It has come to an end. Now our mid-season tomatoes are coming out. Our tomatoes, which we call the last early October, will appear at the end of September and the beginning of October. They will continue until November. Big metropolises such as Istanbul, Izmir, Ankara and Bursa have their eyes on Çanakkale tomatoes. They take Çanakkale tomatoes to their stalls and put them. We are having a lot of difficulty in responding to requests, “he said.