Marmara Foods

These works, which emerged as a result of 8 years of effort; While it is a bridge from past to present for Turkish cuisine, it also serves as a legacy for future generations.

Thanks to Bursa, Edirne and Istanbul, which were the capitals of the Ottoman Empire, it is still possible to sense the atmosphere of those days in the entire region. This effect can be felt with a meat dish with prunes and cinnamon in Bursa. It manifests itself with the halva conversation tradition in Edirne. These are conversations where semolina halva and coffee are served to the guests, and they are given halva as their right to eat when they leave. Istanbul, on the other hand, is a completely different blend of cultures. The grape juice, lemon juice and cinnamon, which were very popular in the palace, are still used to flavor the dishes; keşkül, tas kebab, hünkarbeğendi, kayaya, çılbır, zerde, wedding soup, kulbastı, bayanbudu meatballs, puff pastry, piruhi, sour cherry bread dessert are still cooked.

When eating out in Tekirdağ and İnegöl, it is usually meatballs. We should not forget the bean salad with vinegar, hot pepper and onion... The most common dish in Edirne is pan-fried liver. Thinly sliced liver is dipped into plenty of hot oil and then removed; It cooks immediately. Dried hot peppers and yoghurt are eaten with it. In short, Marmara is a place where palace and street food can exist side by side.
(From the Promotional Bulletin)



Number of Pages: 450

Year of Printing: 2015


Language: Turkish
Publisher: Alfa Publishing

First Print Year: 2015

Language Turkish