Stars of Istanbul in the Michelin Guide – Yeni Şafak
This year, Turkey entered the Michelin Guide for the first time with Istanbul. A great prestige future comes from this stellar culinary training, which has been published since the beginning of the 1920’s and has been evaluated and achieved by many comprehensive, secret Michelin inspectors such as taste, price, hygiene, service.
ISTANBUL WITH ITS LOCAL DIVERSITY
I specifically mention “Istanbul”, perhaps it may come to the question of why other or very good restaurants are not included in this list. In the cities that will come in the future, and in fact, how successful Turkey is in quality food and service, the prestige houses that can be awarded Michelin stars all over the world once, have to keep the restaurant business constantly alive. I am that these five sides of Istanbul will add stars to their stars. Fatih Tutak’s “Turkish”, who has two Michelin stars in Turkey, Maksut Askar’s “Neolokal” with one red Michelin star and one green, and chef Zeynep Pınar Taşdemir’s “Araka”, which shines even more with a Michelin star, Cihan Çetinkaya “Mikla”, which we know and know with Mehmet Gürs and Tangör Tan, and “Nicole” by Chief Serkan Aksoy. All these restaurants have much more in common than good food, good service and good price. Products can be evaluated in terms of being local, evaluation of products, appropriate conditions and Turkish kitchen design requirements. This beer of Michelin’s will be made, interpreted, designed and evaluated by the master, with the cultural education trainings of Anadolu Yıldız, and will be appreciated. I think this is the most important detail that young cooks should realize. Turkish cuisine, which is one of the richest cuisines in the world, is interested in its cuisines, meats, spices and techniques. The promotion and dissemination of Turkish cuisine mostly depends on the dedication and effort of cooking. Congratulations to the chefs and staff of the restaurants we are proud of. I plan to make it possible for them at cultural festivals to cook with young chefs, the most visited hotel for cooking in local delicacies so that they can be more recognized internationally. You can find recipes from world companies, Michelin leaders. Let’s get a share of Turkish cuisine, which will be appreciated and appreciated this time. I wish you a healthy and happy Sunday.
Kebab with artichoke puree
Materials:
- 3 artichoke bowls 1 lemon
- ½ cup of oil 2 cloves of garlic
- 1 teaspoon salt One sweet coriander
- 500 grams of low-fat ground beef 100 grams of tail fat
- 1 teaspoon black pepper 1 onion
- 2 cloves of garlic 3 stale bread crumbs
FABRICATION:
- Let’s take ground beef, small-sized ground beef oil, bread crumbs, grated onion and crushed garlic and black pepper and prepare the meatball dough. While preparing the meatballs, it is prepared for cooking by adding a saucepan of lemon juice and enough water to cover the artichoke bowls. Boiled artichokes left with lemon, garlic and good luck for the future. Then add salt and coriander. Let’s shape the meatballs and fry them in a hot pan. Let’s place the artichoke puree on a plate and place the meatballs on it and the service comes. Enjoy your meal.
Karniyarik
MATERIALS:
- 4 eggplants 1 large onion
- 400 grams ground beef 2 tablespoons tomato paste
- 3 cloves of garlic 1 tomato 3 green peppers
- 1 teaspoon black pepper 1 cup vegetable oil
- 100 grams of lard 1 sweet salt salt
FABRICATION:
- Let’s peel the eggplants and divide their transportation. Let’s wait halfway in salted water, drain and dry for hours. Let’s fry the 200-degree line that we put on curly paper plates and heated. Chop the onion finely. Let’s add the tail fat. Let’s fry the mince. I recommend tomato paste, a teaspoon of salt and pepper. Let’s cook a little. Let’s fill our stuffed eggplants that we prepared. Take the contents of the tomatoes and peppers and place them upright on the high sided oven cooking utensil. Let’s add some boiling water and tomato paste to the remaining water. 180 degrees beautiful. Let’s cook for 30 minutes. Enjoy your meal.