Cuisine

The holder of the 'Nobel Prize of cookbooks' for his book 'Seljuk Cuisine,' Muhammed Ömür Akkor has finished his long-termresearch book offering recipes from regions populated by Islamic cultures during the 7th-12th centuries Turkish researcher and writer Muhammed Ömür Akkor, whose book "Seljuk Cuisine" was recently selected as one of the best food books in the Gourmand Cookbook Awards,

?Hamsi? is a way of life for Black Sea people. Known as the European anchovy, Engraulis encrasicolus to be precise, it is the staple protein during winter months for all of the people living near the shores of the Black Sea coast in Turkey.

Guest houses, motels and hotels of the alpine spas in northern Romania's Maramures are fully booked for the New Year's night and the other three days to come of the winter holiday.

“What makes food “local?” And why does “the local” matter when we speak of food?” This was how Melissa Caldwell, the editor of Gastronomica, reflected on the relationship between the locality of food, the sizzling hot topic of the culinary circles.

Pando Kaymak, the iconic breakfast shop in Istanbul’s Beşiktaş neighborhood, with the fame of its buttery clotted cream and honey transmitted generation to generation, is now closing its doors after 119 years of activity.

Pando Kaymak, the iconic breakfast shop in Istanbul’s Beşiktaş neighborhood, with the fame of its buttery clotted cream and honey transmitted generation to generation, is now closing its doors after 119 years of activity.

The town of Mizia, where low-lying parts are still under water after last week's flash flood, is already facing scarcity of drinking water, authorities warn.

Drainage is being carried out for a seventh consecutive day in the town, and special pumps are used to take away water and mire, as Mizia's own drainage system is clogged with mud, alongside streets, yards and houses.

Team Mamaliga [Polenta] Warriors leave to London on Wednesday to begin their trip in the Mongol Rally, the world's biggest charity rally; their luggage includes the usual indispensable items - a tent, backpacks, a toolkit - and also one pot, one guitar, and one ukulele.

Istanbul’s Mövenpick Hotel will be offering a unique iftar buffet that will showcase the rich heritage of Turkish and Ottoman cuisine to the accompaniment of fasıl music during the month of Ramadan, from June 28 to July 27.

Rolled and wrapped leaves stuffed with various fillings are the most distinctive dishes of Turkish cookery. Wrapped leaves of all kinds, the ubiquitous yaprak sarma, especially of grapevines, appear on the table either as a meze, or as a main dish, undoubtedly in all corners of the country.