sample trials from the distinguished cuisines of uni in Istanbul | Vedat MILOR
It is well represented in Konya, Istanbul. Kuzucu Ali in Maslak is also one of those cuisines that was introduced in Konya… As far as I know, they don’t offer meat loaf in their branch in Konya. A restaurant on oven kebab. In Istanbul, there is meat and bread. The location of the restaurant seemed unattractive to me. 42Maslak is a building with no personality, almost inhuman, deprived and representing 3rd world plastic imitating America. By the use of plastic I mean a system that has no soul, is insensitive, artificial, intended for mass use, and designed in such a way that people can replace a wheel.
The floor where Kuzucu Ali is located is full of different local restaurants. Local culture and cuisine live in certain neighborhoods in Istanbul. This Yenikoz resembling a living mosaic makes Istanbul a metropolis and evaluate it. The kitchen is equipped with the same equipment… This different kitchen was designed to accommodate the great undated and unexampled accommodation in the neighborhood they are in, designing the birds… The last point that capitalist rationality has reached in us is the completion of the ecosystem necessary for the greening of the big birds of the neighborhood that can be lived in a way that can be lived on one side! Of course, there is no Kuzucu Ali and no crime in all this. They are from the distinguished people in the kitchen to those who try to represent them in Istanbul. They are quite successful. It takes a little more effort to be quite a bit more.
42Maslak Plaza, Ahi Evran Cad. No: 6 Sariyer/Istanbul; (0212) 345 04 75
USE HARD FLOUR MUST
But some dishes are very good. For example, okra soup. Flower okra… While eating, you can hear the broth and taste. The paste is also less and on point. It added flavor to the soup but did not overpower it. Meat loaves could be better. Bread with beef cubes is bland. They probably offer veal for those in Istanbul. Konyalı is conscious about food. The calf knows that hormones are pressed, it does not eat. Lamb eats because it’s both swarm and hormone-free.
Gombo
We eat lamb meat with knives and knives. Good amount of vegetables as well as tomatoes and peppers. Few onions; If it is too much, it will be like lahmacun. Konya is not a business. These breads are thin and crunchy. But there are three problems. The knife has never thrown any rock salt. It does not come later for the same purpose, so the rock salt is read from the beginning in Konya.
The other problem is that the bottom of the bread is burning. Not the fault of the master, but the charcoal used. True bakers, but oak wood is problematic. does not give enough heat. Since it does not give enough flame, it heats the stone very much. While waiting for the top to be cooked and crispy, the bottom will burn. It is bitter, it gives taste. For this purpose, hornbeam wood, which gives more fire, is used for meat bread in Konya.
The last problem is the used… Konya flour, but not brown flour that is hard. Hard flour is hard to work with, but go to school for meat class. We also try ‘Mevlana’ with Konya baguette, cottage cheese and fresh cheddar. It’s a problem that I don’t like bread. But they used the overalls a lot. They paid the expense.
Kuzucu Ali with its famous tandoori. Stone pilaf is served with bulgur alongside the cuisine. Oak wood is the right choice this time. The neck part of the lamb, which I like very much, is used. This is a slow and real Konya tandoori… As in reality, olive oil is used. This lamb is tandoori. It’s five times the price of a similar one in Istanbul. It’s far superior to your cat in the Sunni socialite restaurants. Constructive criticism: The lard was tossed in the oven with the meat. If the neck is to be taken with a pregnant breath and left for a stroll, it will be more like a kebab if it is added to the neck.
Lamb tandoori
We complete the meal with the pistachio sheet. A good cream on the side… It is made with walnuts in Konya, but this is also good. I am leaving happy. The people of Konya in Kazasker do not enjoy as much as Etli Ekmek, but the kindness and generosity of the people of Konya is reflected on the plates. They also think that they express more if they change the independent systems they are trapped in.