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Japanese Cuisine – The Signature Ingredients

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July 7, 2019

Japanese Cuisine – The Signature Ingredients

There is a pretty good reason why Japanese food is one of the best cuisines in the whole world. Washoku – Japanese cooking emphasizes balance and variety. This amazing cooking is achieved with using 5 colors (green, yellow, red, white and black), 5 techniques (frying, boiling, steaming, grilling and raw food) and also 5 different flavors (bitter, sour, salty, spicy and sweet).

What’s interesting is that you might even find these principles in just one meal, like three sides, soup, and rice. Now you see why Japanese cuisine is prized, and if you are one of many people who enjoy home cooked Japanese meals you must have the right introduction to their signature ingredients.

Wasabi: This is a root that is used in sushi as a condiment. It has a hot and strong flavor. It can be bought as a paste or in tins as powder. However, traditionally it is grated before eating.

Wakame: Seaweed with a somewhat sweet flavor.

Udon noodles: These are thick neutral flavor wheat noodles.

Sushi Vinegar: This is vinegar that is used to flavor cooked rice for sushi. This vinegar is, in fact, rice vinegar but it contains sugar and salt.

Soy Sauce: Today almost all households have this sauce. It is made from boiled soybeans, which are then roasted, grained and then brined. Its basic taste is known as umami, a savory and pleasant taste. However, there are 5 different types and each has its own difference ingredients and also a different production method.

Saishikomi: This is twice brewed sauce, it is darker and has a stronger flavor
Shiro: Translated means white. Compared to Thamari, this one is mostly wheat and less soybean. This gives it a sweet taste and light appearance.
Tamari: a richer and darker compared to Koikuchi and it is used usually for sashimi. The best part about Tamari is that it can be sued by people who have gluten intolerance. In fact, it is also considered as an “original” soy sauce because it is very similar to soy sauce.
Usukuchi: it is a type with weaker taste. It is plain and saltier soy sauce and also light in color (when compared to koikuchi.
Koikuchi: A thick flavored soy sauce, which has a lot of soy sauce (about 80%). In fact, this is the plain or standard type that you can find in Japanese restaurants.

Soda Noodles: Made from buckwheat with a rich nutty flavor. Some might have wheat in them. Make sure to check the label if you are looking for gluten-free.

Sake: Alcoholic beverage that is traditional to Japanese culture. In some cases, it is called rice wine because the base is fermented rice. The two types are “Tokutei meisho-shu” and “Futsu – shu”. “Futsu – shu” is a table wine, while “Tokutei meisho – shu” is a premium variety.

Rice Vinegar: The Japanese version of rice vinegar is not so strong compared to Chinese rice vinegar. It has a sweet and very milk flavor. Used for flavoring sushi, plain rice or other similar dishes.

Rice: Japanese cuisine uses only short grain rice.

Ramen: These are long noodles made from wheat.

Potato Starch: This starch is gluten-free and highly white. It used for absorbing excess moisture because it has a neutral taste. Also, it gives that crunch factor to tempura.

Nori: Seasoned and toasted edible seaweed. It is used for sushi and onigiri. It is also used for noodle and soups as a garnish.

Miso: A seasoning paste made from barley, rice and/or soybeans. It is perfect for soups, and salad dressings. You can find three different miso, red, white and mixed. Each has its own appearance, texture, and flavor. The white is sweeter compared to the mixed and red.

Mirin: Essential condiment (wine) made from sticky rice. It is used for cooking.

Kombu: Dried kelp, perfect for dashi stock. In appearance is thicker than the nori. But it shouldn’t be consumed because it requires reconstituting in warmer water before use.

Furikake: Dried condiment that is sprinkled over rice. It is made from ground and dried seaweed, sesame seeds, fish, and salt.

Dried Shiitake: This is one amazing edible mushroom. It is native and it is prized for its flavor.

Daikon: With lightly peppery flavor, daikon can be pickled, cooked or eaten raw.

From now on you are ready to start preparing Japanese traditional food. Let the tasty aroma spread through your home. As a Japanese food lover you probably already know what dish you will make after learning about the basic but very important Japanese ingredients.

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Food’s Rich History in Spain’s Basque Region

World Cuisines

Hannah Wyatt

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July 5, 2019

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Food’s Rich History in Spain’s Basque Region

If you travel to the northern coast of Spain, along the Bay of Biscay, you’ll discover Spain’s historic Basque Country. What you find today may seem different than it did centuries ago when the culture’s existence was first recorded. However, there’s a rich and unfaltering history in this region that has not been lost to modernization.

Spain itself is a hub for life, culture, food, and energy. People travel there from all around the world to enjoy these aspects. But it’s the Basque region in particular that draws people to its mystery. The thing about the Basque region that mystifies historians and tourists alike, is just how old this civilization is. Sure, there are vast and old civilizations like the Romans and the Greeks. But as small and distinct as the Basque civilization is, it has a recorded history dating back to the 1^st Century, when it was inhabited by the Vascones. The people of the Basque country still speak their same distinct language today as they did in the Middle Ages. And the language has barely changed over time.

Aside from these impressive aspects, though, Basque country boasts an exciting world of food and drink that people can’t resist. Even the customs of preparation and serving the food are unique and exciting!

It should come as no surprise that seafood is one of the signature food categories held in high esteem here. Situated on the coast at the Bay of Biscay, it’s easy and common for fishermen to collect fresh seafood daily. They bring this back to port to distribute for cooking and serving in a variety of intimate settings. You can find many seafood options there, including anchovies, horse-mackerel, shrimp, cod, and much more.

Although the diet and food culture in this region is rich and distinct now, it didn’t always involve so many elements or flavors. Like many cultures at their start, the Basque was host to a simpler set of food suppliers at first. Most cultures must expand their palettes by first discovering new foods in other places and bringing them home. This happened with the Basque, when they brought home beans, corn, potatoes, and more from the Americas.

Now, the Basque region has evolved but kept its roots very much in place. Essential aspects of the traditional culture are maintained with intricate customs of cuisine. Most importantly, there are the traditional and new styles.

The traditional style food is known well for a few specific dishes. Traditionally, there wasn’t much meat in Basque cuisine because of a lack of fishing education and tradition, as well as less means. Therefore, foods contained the staples, like lentils and millet. Once fish was a big part of tradition, though it really blossomed. If you’re at all familiar with Basque cuisine, you’ve maybe heard of marmitako. This is a savory tuna dish served with a broth in a bowl. It’s kind of like the Basque version of a fish stew, although it’s unique in its inclusion of fresh peppers and tomatoes.

There is also the new Basque cuisine, though. And while this takes into account some of the traditional measures of preparation, it provides something fresh. New Basque cuisine has some French influences and is often found in contemporary restaurants and bars throughout Spain. Geographically, it isn’t restricted to just the Basque region itself.

If you want to experience a taste, quite literally, of the Basque Country, you have to visit. There are many festivals you can attend that celebrate the rich culture and history of food there. Try the Virgin Blanca Festival or Fetes de Bayonne to see what it’s like. There is a world of cuisine and excitement to be discovered!

Sources:

https://en.wikipedia.org/wiki/History_of_the_Basques

https://en.wikipedia.org/wiki/Basque_cuisine#New_Basque_Cuisine

http://basqueeats.web.unc.edu/

4 World Famous Marinades For Perfectly Cooked Meat

Maja Bilbilovska

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July 3, 2019

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4 World Famous Marinades For Perfectly Cooked Meat

Marinade, one amazing way to maximize the flavor of the meat. This is a very old method, which is also the most popular global technique and it is suitable for every cooking style and cuisine.

All over the world, wheatear fish is cooked, or steaks are grilled or chicken is stir-fried, marinades deliver a fail-safe method to infuse many different flavors. In fact, each country has its own traditional marinade that gives the meat a special flavor. So, if you really want to bring the flavors from a different culture into your home is by cooking meat using their popular marinade.

1. Caribbean Marinade

This marinade will give you a taste from the beautiful islands. It is an amazing spice and citrus blend that you must try. Plus, it is super easy to make.

Ingredients:

1 tsp. Chili powder
1/8 tsp. ground Cloves
½ tsp. Cinnamon, ground
½ tsp. Nutmeg, ground
1 tsp. Ginger, ground
1 tsp. of Salt
1 tsp. Cumin, ground
2 tsp. Black pepper, ground
½ cup chopped Onion
2 – 4 cloves of garlic, minced
2 tbsp. lice juice
2 tbsp. Orange juice
¼ cup of Olive oil

Directions:

1. In a glass pan or Ziploc bag combine the ingredients. Mix well.

2. Add the meat you like, fish, chicken, beef or pork.

3. Marinade for 2 hours or more.

4. Grill, stir – fry, bake… cook as you like.

2. Thai Marinade

Simple and diverse marinade that is packed with Asian flavors. It is a combination of well known Thai mix, salty and sweet.

Ingredients:

2 tbsp. Honey
2 tbsp. Ginger root, minced
1 tbsp. Garlic, minced
4 tbsp. of Caster sugar
1 tbsp. of Sesame oil
2 tbsp. dry sherry or Rice wine
3 tbsp. Fish sauce

Directions:

1. In a bowl combine all ingredients.

2. Add the meat and coat well.

3. Cover and marinate in the fridge for 6 hours or for better taste overnight.

4. Cook the meat the way you like.

3. Spanish Marinade for Beef and Pork

This marinade is perfect for beef and pork and it is enough for about 2lb. meat. Bring the Spanish flavors into your own home.

Ingredients:

4-5 tbsp. Vinegar
5-6 tbsp. Olive oil
2-3 cloves of garlic, minced
2 tbsp. Oregano, dried
¼ cup of Spanish paprika
3-4 tbsp. Water

Directions:

1. In a bowl combine the garlic, oregano, and paprika. Mix well.

2. Add the water, vinegar, and oil.

3. Place the meat of choice in a container. Pour the marinade and rub the meat.

4. Let it sit in the fridge for 24h max and minimum 2h. Coat the sides occasionally.

5. Roast, bake or fry the meat and enjoy!

4. Italian Marinade

Italy is known for its amazing cuisine. Everyone loves Italian food, well, who doesn’t love pasta and pizza? But pizza and pasta is not the only thing that represents Italian cuisine. Here is a marinade recipe to give you meat an Italian touch.

Ingredients:

1 tsp. pepper flakes
1 tsp. black pepper, freshly cracked
1 tsp. salt
1 tsp. sugar
1 tbsp. of chopped basil leaves
1 tbsp. fresh oregano leaves
1 tbsp. Thyme leaves
1 small bay leaf
4 garlic cloves, chopped
¼ cup lemon juice, fresh
1 Lemon, the zest
¾ cup wine vinegar, red
1 cup Olive oil

Directions:

1. In a bowl add all ingredients.

2. Mix well.

3. Add the meat (beef, lamb or chicken cut into cubes). Cover. Refrigerate for 24-36 hours but for chicken, you should refrigerate for 12 hours.

4. Cook and enjoy!

Start cooking right now. Call your friends and family for a nice lunch or dinner party and surprise them with the smell and taste of Italian meat or maybe Thai. It is up to you. What is important is that now you will be the executive chef between your family and friends.

Beyran Soup: A Gaziantep Breakfast Specialty

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June 30, 2019

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Beyran Soup: A Gaziantep Breakfast Specialty

Today we are in Gaziantep, Turkey

Gaziantep has a history of almost 6000 years . In Neolithic period (Polished Stone Age) began. This city be home to Hittite, Med, Persia, Assyrian, Roman, Byzantine, Arab and today Turkish civilizations .

The fact that Gaziantep is located on an important caravan route which is also known as the Spice Road, other than the Silk Road has led to the enrichment of Gaziantep cuisine.

One of the most prominent examples of Gaziantep gastronomic culture is the Antep Baklava. Local Pistachios , butter and flour varieties used in the region gives this magnificant flavor to baklava.

Pistachio, known to have a history of 4000-5000 years, is the most beautiful pistachio variety in the world in terms of flavor, oil ratio and aroma.

Gaziantep cuisine is the only cuisine in the world that is mentioned by the name of the city and not by the name of its country.

The United Nations Educational, Scientific and Cultural Organization (UNESCO) has included Gaziantep in the “Creative Cities Network” in the field of gastronomy.

When you come to Gaziantep, if you wish you may begin your breakfast with Beyran Soup, a local lamb and rice soup.

Its preparation is very laborious, it takes hours .

Antep Beyran preparations start one day before. The most important material of Antep Beyran is meat. The softness and cooking of the meat affects the flavor of the meat . The meat used in making Beyran is obtained only from the arms and neck of the lamb.

Meat and bones need to be cooked on low heat for 10-12 hours and the meat must be separated to fibre. Pilaf is placed in the pan which is with oily or oil-free . Pan is placed on the stove; broth, red and black pepper and garlic are added; is taken from the stove with nippers and served hot. Boiling Beyran soup is served and must be used copper pan.

This unique spicy soup, is a breakfast speciality of Gaziantep. You must wake up early to eat the soup in the morning. Because you may not find it later in the day.

Enjoy it.

The most expensive foods in the world.

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Seth Green

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June 28, 2019

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The idea of what exactly an expensive food varies greatly from person to person. People price food based on personal expectations most times in with each person having their rank of what a meal should really cost, in relation to pocket size or just plain intuition. Well regardless of how you perceive what an expensive meal is, this list would surely cut it for you.

Moose cheese.

Topping our list is one of, if not the most expensive cheeses in the world. The moose cheese a product of only solely the moose house farm located in Sweden, moose cheese which is white in color and bearing a somewhat resemblance to the feta cheese isn’t available in much quantity just like any expensive commodity. It comes in for €1,000 ($1,074) per kilogram, which is enough to indication for it to top our list.

White albino caviar.

Second, on the list is a food that truly defines the term limited-availability. The white albino caviar is such an interesting food due to it solely being available every 100 years. The food is basically eggs from the albino sturgeon, a very large fish that lives in the Caspian Sea. The eggs when produced are collected with each kilogram costing €8,500 ($9,100).

White truffles.

It’s quite baffling to consider that a truffle could cost so much consi9dring how common a commodity they are for whoever is interested, but in the case of white truffles, there’s an exemption. These special truffles can only be developed under certain specific conditions, and it just doesn’t end there, they are also collected by special means and preserved. This process returns an end product which has an exquisite aroma and taste all coming in at a hefty price tag of around €2,000 ($2,100) per kilogram.

Saffron.

Flowers have always been attributed to beauty and signify value, but the saffron brings a new meaning of value in this context. This flower is used as a seasoning and is so rare to have access to due to the flower only growing only seven days a year in autumn. If this doesn’t speak specialty, then I don’t know what does. This rare flower is processed by hand and collecting 1kg worth of it requires about 300,000 flowers and having a cost range of $500 to $1,000 per kilogram collected.

Swallows nest soup.

One of the most dangerous bests known to man are the swallows, especially due to where they site their nests. The nests of these birds are created from their saliva without the addition of any other materials and that’s not all, as these birds build their nests on sheer cliffs making accessibility as dangerous as ever to not only man but also wildlife as well. The Chinese specialize in preparing these delicacy pricing it at around $3,000 per kilogram, mainly due to the nests being present on cliffs where the risk of falling off is of a very high percentage.

Kopi Luwak Coffee.

Last on this list is the only which is produced in industrial quantities. The kopi Luwak Coffee is produced solely in three regions, Indonesia, Philippines, and southern India. Caffeine lover would have to cough out a sum between $250 to $1,200 to get their hands on a kilogram of this coffee. The Kopi Luwak Coffee is the most expensive coffee in the world not only due to its limited availability but also due to the specialized means by which it is produced. This delicacy is best-given justice to if it is experienced in person.

TABAKLAR FISH RESTAURANT

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June 26, 2019

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One of the oldest bazaars in Turkey, Kemeraltı is a historical market district of İzmir. Today It remains one of the liveliest parts of İzmir.

You can find the unique tastes of the Izmir cuisine in the historic Kemeralti Bazaar. Inside the inns within the bazaar, the small , unpretentious many restaurants that are hard to find in the narrow streets serve delicious Izmir dishes and salads to their customers.

One of them is Tabaklar Fish Restaurant.

Here you will find one of the most delicious fish you can eat in your life.

The restaurant was established in 1959. They’ve been doing this job for 60 years.

The popular name of the restaurant is Zahmetsiz, which means “Effortless” Fish Restaurant. Because you eat great fish here effortlessly. There is no problem with stripping. Because the bones of the fish have been removed.

Before entering the restaurant, we recommend you to take your pickle water from Kemeraltı Pickle. That’s what we do.

We are entering the fish restaurant. As usual, we both order one portion of “zahmetsiz” and only one portion of grilled sardines.

Our orders are put on the charcoal grill.

If you order fish here, you can have a plate of fish, a salad (they serve without asking) and a small turkish delight called helva.

This is a simple lettuce, tomato, onion salad. However, the olive oil put on it and the lemon you squeeze later makes it a great flavor. You can find the world’s best quality olive oil in Turkey. The miraculous component of Mediterranean cuisine.

Salads are served while the fish is cooked on the grill.

First the sardines were cooked. Olive oil is poured over and served with lemon slices. Sardines is an abundant fish in the Aegean Sea. You can eat grilled or fried in oil. We preferred the grilled sardine because it was healthier.

Then, zahmetsiz called leer fish was served. Of course, olive oil was poured on it again.

You can see On the wall is an old newspaper clipping titled “The fish does not exist anywhere else like this ” about Tabaklar fish restaurant.

After the fish is finished, halva is served for dessert. The dessert, tahin halva, is really good too.

We are interviewing the 3rd generation owner of the restaurant.

When customers are low, the restaurant’s veteran waiter eats his own fish. He says he’s worked here for 30 years.

Only lunch is served here. No alcohol service.

If you go to the historical Kemeraltı Bazaar in Izmir , we definitely recommend Tabaklar Fish Restaurant.

TABAKLAR Fish Restaurant

872 Sok. No:134 | Konak Merkez, Konak, İzmir, Türkiye

Macedonian Traditions – Celebrating Saints Day “Slava”

Maja Bilbilovska

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June 24, 2019

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Macedonian Traditions – Celebrating Saints Day “Slava”

We Macedonian love to celebrate for anything, even for the smallest things we make it a big thing out of it. The main reason is we love to be around other people. We enjoy company, music, dancing and especially the food. Every free day that we have it is the best spent with family and friends outdoors grilling and having fun. Even bad weather can’t stop us, there are restaurants or in the comfort of our homes. In fact, you don’t really know when someone comes to your door and nock just to have a nice cup of coffee and a good and warming conversation.

Macedonia is a Christian country (orthodox) and everyone tries their best to respect and follow in the Christian path no matter how busy this world has become. We don’t just celebrate Christmas and Easter we respect all saint’s days. Almost every family has its own saint that they celebrate as their guardian. On the saints day (or the day before) a priest comes to our home and we have homemade bread and boiled wheat ready on the table. He then reads – sings from the bible and sanctifies the bread and the wheat with red wine. This type of saint’s day celebration is called “slava” (loosely translated Glory). Where this is going? Be patient.

On the day of “slava”, (some homes day before and after too) we are waiting for guests to arrive. It is said that you don’t invite for “slava”, you do it only once, to inform them that you are celebrating a saint’s day. Everyone is welcomed.

However, at home the preparation for this day started even a lot earlier, especially depending on how busy the family is with work. All that preparation is for the table, and what we are going to serve. It is a big deal. Especially the hardest part is if the saint’s day falls on a day of fasting. But one thing at a time. Let me tell you first the main thing and one of the most important parts of the “slava” and then I will continue with all the other traditional meals that you can find on that table.

1. Wheat

“Pchenica” – wheat is a symbol that most homes prepare to serve people before they are asked what are they going to have for a drink. This boiled wheat and then grounded. Then we add icing sugar, ground walnuts, and nutmeg. Then it is shaped let’s say like a cake and then we decorate it. It tastes amazing, really.

2. Kiflici (crescent)

We make a lot of kifli, and placed on the table instead of bread (every meal here is served with bread) but kifli are even better. They are soft and tasty and some are filled with white cheese.

3. Salads

At least 2-3 different salads. It can be anything, starting from “shopsksa” (tomatoes, cucumber, and white cheese), mixed salad (cabbage, beetroot, and carrots), to creamy salads like “taratur”, “Ruska Salata”, “macaroni salad”, “potato salad”, etc. These are appetizers and are mostly eaten as starters with a good quality of “rakia” (Macedonian brandy that is 50%-60% alcohol).

4. Meat, lots of it

Patties, pork ribs, chicken, lamb, meat rolls, you name it. Most of them are cooked using a traditional recipe but today we also try to experiment and get something new.

5. Desserts

Cakes, cookies, “baklava”, “Tulumba”, “eclairs”, etc. If we have time we do everything at home but if not we order and we try to find someone who makes them homemade and not as the store bought.

6. Drinks

“Rakia”, Beer, white wine, red wine, vodka, cognac, sparkling water, soft drinks, etc. If you have the chance to be a guest at this celebration you will be offered many types of drinks, you will feel like you are at the bar. Macedonian people take pride in the different alcoholic beverages and I can say for sure that they are a lot stronger compared to many other hard drinks around the world.

And all this is served and placed on the table at once. All the dining and eating is filled with laughter, excitement, love, and joy. Plus if a good song is playing you will definitely hear singing and see even dancing.

Lastly, what about those days when that special saint’s day falls on a day of fasting? Well, we don’t serve anything that is an animal product. Meaning, no meat, milk and milk products, eggs, etc. you got the point. This is harder for the host to prepare because there aren’t many options, but as the main meal fish is allowed to be served. In this case “pastramka” it is. This is Ohrid Trout that is widely known for being one of the best trout on the Balkan and not just here in Macedonia.

If you have a chance to be a guest at “slava” don’t wait to be asked twice because you won’t. They will be expecting you to come and in my opinion, don’t miss it because one way to get the best traditional food and be part of Macedonian culture is being a guest on this special day.

Turkish Breakfast

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June 22, 2019

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If you are visiting the Turkey, you must surely see İzmir.

Izmir is one of the perfect places in the world to spend a happy holiday due to its sun, beautiful sea and friendly people. Also, Izmir is a very unique destination with its cultural and historical attraction sites.

When you go to Izmir you must see Urla that is known for its Fish, Vegetables, Flowers, Olive oils and Wines.

Urla is a small town 30 minutes by car outside Izmir. It has a population of 50.000 and thanks to the 6 lane highway, Urla is only 35km from Izmir center.

You can enjoy a lovely day in Urla with sea, forest and meal joy.

Also it is a nice selection to make a good breakfast.

Our recommendation among dozens of breakfast houses is Yoruk family restaurant.

The restaurant is in a lovely forest in Demircili which is 13km away from Urla centre. It is in the hills just a couple of miles from the coast ,and located in a big garden.

Today is a very hot and sunny day. We park our car and enter the restaurant. The heavy wooden tables are spread widely in the shade of a grove of trees. If you want to escape from the heat this perfect family venue among the pine trees very cooler.

We select a table and review the menu.

We came here as 4 people. However, based on our previous experiences, we only order breakfast for two. Because that’s too much for us. We also want 1 portion of fried egg with sausage and 1 portion of pita with minced meat and egg.

Our breakfast, which consists of various types of cheese, green and black olives, a few kinds of jams and honey, cream, butter, yoghurt appetizers and tomato paste appetizers, almost fills our table. All is fresh and honest. The pitta bread was also fresh and heat. The traditional drink of Turkish breakfast is brought to a thermos.

Many of the products are carefully selected from their own production or products grown in natural environments from surrounding villages.

It is possible to see the chickens roaming freely between the tables.

There are ducks in the mini lake a little further away.

The 2 person breakfast really satisfies us.

We highly recommend this breakfast to everyone.

Yörük Aile Evi

Adress:Yağcılar Mahallesi, Demircili Köyü Yolu, 35430 Urla/İzmir

Street Food from Around the World

Street Food

Tanner Flick

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June 21, 2019

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One of the items on my bucket list is to travel to as parts of the world as I can and try at least one street food item that is central or unique to that region. The following street foods are just a handful of items that I would like to check off of my list, so if you live somewhere that I happen not to mention below, please feel free to leave a comment down below with some suggestions on what I should try!

Elote (Mexico)

A whole ear of corn, either on or off its plant, is referred to as “elote” in Central America and Mexico. Elote can be served either salty or sweet, often being boiled in water with salt and various other spices. One of the more popular ways to enjoy elote is to add butter and/or mayonnaise, cheese, and sometimes chile powder and lemon or lime juice.

Empanada (South America)

Empanadas can be served as a main dish or dessert. Main dish empanadas can be filled with chicken, beef, or even fish. They can be spiced and also stuffed with onions, peppers, or beans as well. Dessert empanadas can be stuffed with a fruit or chocolate filling. Empanadas can be baked or fried, with a mark on the dough to help distinguish between dessert and main dish empanadas.

Funnel Cake (United States)

This is the only item on this list that I have tried myself, but I loved it so much that it had to be included here. Funnel cakes get their name from the funnel that the batter is poured through. Pouring the batter through a funnel gives it that unique shape and texture. Funnel cakes can be enjoyed plain how they are, but it is common to top them with powdered sugar and/or fresh fruit. I find that a combination of cinnamon and powdered sugar, a small amount of whipped cream, and a handful of strawberries make for the perfect toppings to a funnel cake, but the possibilities are endless!

Gyro (Greece)

Originating in Greece and slowly traversing to the United States, gyros have become an iconic street food here in the United States and Greece as well. The meat for gyros, primarily being beef, chicken, or lamb, is hand-prepared and vertically grilled. Tomatoes, onions, and tzatziki sauce accompany the meat, with this combination being wrapped up in any sort of pita or flatbread. This is a food that I have seen on the menu at several fast-food places, but I personally would prefer to try my first gyro in Greece.

Jerk Chicken (Jamaica)

I love chicken, so this is one that I am especially excited to try. Jerk chicken can either be flavored by dry rubbing the meat or wet marinating it. The chicken is spiced using Jamaican jerk spice, which is a particularly hot spice combining allspice and hot peppers known as Scotch bonnet chili peppers. The smoky flavor that can be found in jerk chicken comes mainly from a variety of cooking methods, with the primary method being to use a more modern wood burning oven.

Meat Pie (Australia/New Zealand)

Meat pies in Australia and New Zealand are quite iconic, often being considered as the national food of both areas. These pies are normally hand-sized snacks which contain any sort of meat, usually diced, and gravy. To add a little more complexity to these handheld pies, some places might mix in mushrooms, onions, and cheese as well. Meat pies in Australia and New Zealand are sold in supermarkets already frozen and ready to heat, or by individual and street vendors who make them on the spot.

New Generation Lokma

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June 17, 2019

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One of the street foods unique to İzmir is lokma. Lokma is a bite-sized pastry made of fried dough soaked in sugar syrup or honey and cinnamon, typically shaped into a ring or ball. It was cooked by palace cooks in the Ottoman Empire for centuries and influenced by other countries cuisines of the former countries of the Ottoman Empire in the Balkans, Middle East and the Caucasus. While in the former Ottoman countries such as Iraq and Greece it is an ordinary dessert, it has a ceremonial meaning in Turkey and is generally not consumed as an everyday dessert. Traditionally, forty days after someone passes away, close relatives and friends of the deceased cook Lokma in large quantities and serve to neighbours and passersby. People form queues to get a plate and recite a prayer for the soul of the deceased in return after eating the Lokma.

It is a common treat especially in the west part of the country and there are special companies in this area making lokma for such occasions. They take big cauldrons to the place they are invited and make lokma right there. It’s not surprising to see people in long queues in front of these cauldrons since that they are popular and given away for free!

When we walk into the streets of Izmir; we enter this lokma shop: Lokmella. It is almost impossible to sell the traditional lokma. Because it is distributed free of charge at just about every corner in izmir.

The new trend is the new generation of lokma shops, which are a different example of entrepreneurship.

The difference of new generation lokma from traditional lokma dessert is that no sherbet is poured. Cream, chocolate or different fillings are made into the dough and served with various sauces and decorations. Chocolate is the most preferred but there are almost 40 different varieties such as caramel, tahini, blackberry, ice cream, biscuit!

The modernization in of a traditional flavor with a brand new marketing strategy is very tasty for some. However, some believe that this traditional food, which has not changed for centuries, should not be spoiled. They say it’s not a lokma anymore, it’s name got to be something else.

However, the name continues to be said as the next generation lokma.

If you ask us, it’s not important the name but the taste. Because it really tastes so good.

Alsancak Mahallesi, 1480. Sk. 3 B, 35220 Konak/İzmir