Turkey names that come to mind at the mention of gastronomy among the chief Ismet Saz industry, unique, resounding, continues to contribute to a successful business. The Steeve, under the roof of İsmet Saz Group, has opened its new location in Kuruçeşme with its extremely stylish decoration and its new menu with fascinating flavors. Saz’s newly interpreted Latin Local flavors are now in Kuruçeşme… The very special Latin menu interpreted by Chef İsmet Saz with a unique language will offer an unforgettable flavor journey at The Steeve. Tapas, the crown of Turkish cuisine, embraced new tastes with Chef İsmet Saz’s interpretations of traditional Turkish cuisine. The bottom sauce of Nachos is prepared with Avocado brought from Mexico. The Steeve surprises those who say “Taco is my favorite”. The Steeve cuisine, which interprets “Taco” with kokoreç, liver and mussels, Tapas menu, meat and seafood, octopus salad prepared with fresh and healthy vegetables are among the Tapas options that cannot be replaced by any other taste. For those who do not prefer meat and seafood, The Steeve’s cauliflower, potato pravas, chickpea salad with tahini and red onion, prepared with very special chef sauces, puts the last point in Tapas’ claim. It turns The Steeve into a special place where every desired flavor can be found.

Ideas for evaluating the overlooked parts of vegetables

Benefiting from all parts of autumn-winter vegetables is essential to prevent food waste and is smart for our health and palate.

We are happy to have recently found vegetables whole, from root to leaf. Now, tiny Bugs Bunny carrots are sold with their long green leaves, and celery with stems.

Buy vegetables on the stems, leaves, but separate them when storing because the leaves cause moisture loss. Cleaning root vegetables with a brush instead of using a knife prevents waste.

– Pumpkin: Remove the seeds from the pumpkin and wash in a colander. Mix olive oil, ground pepper and salt and put in the oven for 10-15 minutes. Use the fibrous fruit part of the pumpkin, which is usually discarded and contains the seeds, for a soft and delicious pumpkin cake after removing the seeds.

– Broccoli: Cook the broccoli with its leaves. Use the handles too. After shaving the outer surface until you remove the excess, grate it. Grated broccoli stems are ideal for a different recipe.

– Carrot: The leaves of the carrot can be slightly bitter. After blanching, that is, boil for 2-3 minutes and shocked in cold water, strain and sauté in olive oil.

– Spinach: Sure, spinach root with olive oil!

– Collard: The hard middle veins of black cabbage are usually discarded. However, you can pickle these unused parts quickly.

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.

Once covered remove and softly tap and rotate until the excess chocolate falls off. Don’t tap too hard or the cake ball will fall off, too.
Place in a styrofoam block to dry.
Once dry, draw faces with an edible ink pen and allow ink to dry!

We’re already off to a good start, huh? I’m not going to lie to you, this takes some time. You have to wash the cherries, pit them, stand over them while they cook, and then stir and stir and stir while the jam does it’s thing. It’s so worth it though, the end result is so much better than anything you can by at the store. It’s sweet, with just a hint of tartness. It even beats my very favorite, Bonne Maman. I really wanted to make them last though, be able to enjoy them for a while. When my mom mentioned jam, I knew that was the answer.

Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or preferably overnight.

Place a large pan over a medium heat and add a drizzle of olive oil. once warm, add the onion, garlic, celery and a pinch of salt. mix well and cook for 10 minutes until soft.
Once soft, add the dried rosemary, mix well and cook for 5 more minutes.
add the risotto rice and mix well. cook for a few minutes before adding half of the veggie stock and stirring well. cook for around 25 minutes, adding the rest of the veggie stock, bit by bit, until it is all finished and the rice feels soft. you can also add a dash of almond milk during this time if the stock water is absorbed too quickly.
Once ready to serve, spoon the risotto into bowls and top with your favourite toppings. we love to top this with a dollop of coconut yoghurt, some sliced roasted chestnuts and a handful of fresh parsley.

Cook the peppers and onions: In a large skillet over medium-high heat, add 1 tablespoon olive oil, sliced peppers, and onions. Cook until peppers and onions start to caramelize in places, 8-10 minutes. Scoop out onto a plate and set aside.

Make the chicken and bean filling: In the same skillet over medium heat, add 1 tablespoon olive oil, the shredded chicken, and beans. Stir together until warm. Add the salt, chili powder, and cumin, and then add the salsa verde. Remove from heat.

Assemble the burritos: Wrap one 12-inch tortilla or four 8-inch burritos in a few paper towels. Microwave on high for 15 seconds to make the tortillas warm and flexible.

Then, in the lower-middle section of the tortilla, add 1/3 cup cilantro rice, 1/3 cup peppers and onions, 1/2 cup of the chicken and bean mixture, and 1/4 cup grated cheese. (If you’re using smaller 8-inch tortillas, divide these amounts evenly among the four tortillas). Tightly roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil.