Ege Yemekleri-Ciltli

The blue-green sea, silvery olive trees, fig trees with fragrant leaves, almond trees, vineyards, tangerine flowers, daffodils, herds of goats that make you happy even from afar with the sound of bells on their necks... These beauties can still be experienced in the villages and towns of the Aegean.

When we think of Aegean dishes, most of us think of boiled herb salads, fish dishes, and olive oil dishes. However, each of the cities of Izmir, Aydın, Muğla, Manisa, Kütahya, Uşak, Denizli and Afyonkarahisar has a different culinary culture. Depending on the geographical conditions of the cities, the nations that lived there before, and the immigrants, completely different dishes are cooked in almost all Aegean cities.

Paça soup, kirde, boyoz, subye sherbet, çullama pastry, pasha pastry, rolling, gırlı gizartma, sourdough, keskek, milk kebab, valigulu meatballs, lentil ravioli, stuffed ilibada, tarhana bukmegi, alacadene dish, burnt yoghurt, chaput vaccine and so on. Müsemma go to sleep bread.
(From the Promotional Bulletin)



Number of Pages: 500

Year of Print: 2015


Language: Turkish
Publisher: Alfa Publishing

First Print Year: 2015

Language Turkish