OTTOMAN SUMMER / EERSEL – 13 April 2017

Spring has arrived and summer days are coming …time to change our kitchen ingredients to be used new, light, variable for warm days.

 

Our workshop has authentic recipes such as karni yarik, zeytinyagli kereviz, tel sehriye pilav with ice cold pancarli ayran or quince compote. In old times, every fruit & vegitable are eaten during the seasons. Some of the summer fruits were and are still in the markets for a short period…like erik, musmula… We tried some of them during the workshop; small bites from cheese to bread, fruits to deserts.

 

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I couldn’t stop myself to put a manti recipe in my workshop! It can be bloody hot but, spicesy, garlicky yogurt with Manti dish is always welcome. I did want to share it with my enthusiast cooking lovers.

 

I like to thank Tanja, Esther, Michele and Jacqueline for their delicious & thoughtful gift… Their soul are the reason that I keep doing what I do!

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