Yayla Banana Made Sherbet and Omelette of ‘Isgin’
Saraycık cuisine in Istanbul, the famous chef Recep İnce presented new tastes by making sherbet and omelette from the widely consumed banana ‘ışgın’ on the city tour.
In his international restaurant in Sultanahmet, palace food, Recep Incecik, bought sugar from May water or light from the highlands. The irgina sherbet, which is liked very much by those who eat irgina and those who consume it for the first time, has also attracted great interest in the western metropolises.
Recep İncecik, who is inside the drone, said, “It is believed that moon shunt is a very useful thing before it is consumed, those who love this consumed plant more. They are cancer destroyers. There are studies. There are masters in our kitchen for centuries. Batman gastronomic festival It was seen that it was sold on the streets in all its design. But it is eaten raw. I asked for another joy. They just chew it like that. Maybe there are those who make pickles. But we did not come across it. It has a delicious flavor and sourness. It is used in the kitchen. I made its jam. Its sherbet was delicious. The omelette is perfect. At the same time, I set it up. It is both personality and very useful. It is considered as a cell regenerator. It strengthens the gums. It has countless benefits. It also has zucchini. A delicious sherbet is made from its root. It is a Hüdainabit plant that grows in the mountains. It is used in meat dishes as a delicious flavoring such as cooking sauce, plum apple sauce, orange sauce. It’s superior with more concepts than asparagus. There’s an additiveness to it. If you want sourness, use the isch. Not recently, but in the past, this syrup was made. I researched. Sherbet still continues in Lebanon. This tradition has been forgotten. We lived it again. We brought it to Turkish cuisine,” he said.
It is sold in the fresh with isgin by women in the Fatih district of Istanbul, and in the markets of metropolitan cities such as Izmir, Adana and Antalya. May and June delivery, as the irrigator removes the heat. In Dîvânu Lugâti’t-Türk, Işgın passes through the isgun () and is referred to as “a flower, a red herb that is good for its sherbet”.