Dolma

The seafood meze, ouzo, tsipouro, and good company are always welcome, especially on weekends when we want to relax from the week’s hustle. If home cooking isn’t your strong suit and you feel like going out with friends in the city center, by the sea, or even to the northern parts of town, we suggest some value-for-money spots.

A 29-year-old Nepalese graduate student, who is studying in Istanbul, has become a master of many Anatolian dishes, ranging from baklava to white beans and stuffed grape leaves to anchovies.

Muhammed Cavit Ensari, an electronic and electrical engineer, came to Turkey four years ago to pursue a master's degree at Istanbul Technical University.

URUMQI, CHINA (Xinhua) - Greek food company Palirria SA has purchased 3,700 tons of vine leaves this year from Turpan, a key hub on the ancient Silk Road in northwest China's Xinjiang Uygur Autonomous Region.
Turpan, with its dry climate and abundant sunshine, has a long history of growing grapes and is one of the main grape production bases in China.

The suitors of Greek food company Minerva are a leading pasta producer, the world's number 1 producer of stuffed vine leaves, and a fund that has invested in many local companies.

Turkish and Greek cuisine share many more similar traits than just similar names; in fact, the two cuisines are remarkably similar. Whether it's dolma in Turkish or dolmades in Greek, both cuisines share a fascinating journey into the senses with a variety of scrumptious food. Elements of both cuisines are a mixture of Western and Eastern food.

Turkish entrepreneur Hamdi Ulukaya, who was dubbed the “Steve Jobs of yogurt,” by Forbes magazine and who is among the most successful 10 businesspersons in the U.S. will not be able to sell his Chobani brand yogurt in the United Kingdom.