Kumru Sandviç - Kumru Sandwich
İzmir mutfağı, Ayvalık gibi Ege mutfağının tipik özelliklerini taşır. İzmir denince akla ilk gelen Kumru sandviç, buzlu badem ve Kordonboyu’dur.
Bazı lezzetler ait oldukları yerlerle özdeşleşir, onlarla anılır. İzmir lokma, İzmir’e özgü lezzetlerin başında gelir.
İzmir mutfağına özelliğini veren yabani ot yemekleri, Ege’nin ot cenneti Tire yöresinde yoğunlaşır. Ot kavurması, Sarmaşık ve Kuşkonmaz Kavurması diğer ot yemeklerinin yanında göze çarpanlardan. Bir de ısırgan otundan yapılan Okma var.
ot tabağı Deniz Börülcesi
Isırgan Basma Enginar Dolması
Ot yemeklerinin yanı sıra Ege’nin meşhur balığı Çipura; patatesli, domates soslu İzmir Köfte, düğün ve bayramlarda sıkça sunulan Keşkek ve nişasta, pirinç, şeker ile yapılıp üzerine tarçın ekilen Zerde, İzmir’e özgü yemeklerin başında gelir. Kurban Bayramı’ndan sonra yapılan Sura ise, kurban etinin kaburga kemiklerinin içinin iç pilavla doldurulup, dikilmesi ve o şekilde pişirilmesiyle yapılır.
Tarhana çorbası İzmir’de bir başka olur; yaz sonu, kışın başında yabani otlar, un, yoğurt, domates ve kırmızı biber eşliğinde pişirilir. Daha sonra ekşimeye bırakılan bu karışım, kurutulur ve un haline getirildikten sonra kış aylarında yenmek için saklanır.
People from the Aegean region sprinkle olive oil with black pepper, salt and thyme and eat it by dipping toasted or freshly-made bread inside it, accompanied by the sharp Bryndza cheese. If olive oil is the first actor of the Aegean cuisine, then the second ones are the thousands of different plants that live in this region. In fact, if we were to define the Aegean cuisine as a green one, we wouldn’t be wrong.
Hibiscus, climber, nettle, “cibez”, turnip plant, acanthus, succory, blessed thistle, corn rose, patience dock, chickweed, plantago, “helvacık”, chicory, glasswort, asparagus, “arapsaçı”, “marata”, “tarla çakısı”, “tarla çivisi” and watercress… The list goes on and on.
These plants are cooked as little as possible and thus preserve their colours and the miracles they get from nature till they get to your table. One can get deliciously rich tastes when lemon juice and golden-coloured olive oil is added to them.
EGE MUTFAĞI - AEGEAN CUISINE
Kaynak : Ayna Cunda - Tuz ve Karabiber-Dünyayı gezen Salyangoz
İzmir cvb
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Vişne, çilek, kayısı başta olmak üzere çeşitli meyvelerden lanan reçel, şurup, marmelat çeşitleri de kışlık hazırlıkların önemli bölümünü oluşturur. Üzüm, dut, elma gibi meyvelerden hazırlanan pekmezin üretimi son yıllarda azalmış olmakla beraber devam etmektedir.
Mücmeri, mücvere benzer ancak kıyma soğan ve pirinç ile karıştırılıp, yoğrulur. Diğer bir ilgi çekici yemek ise dana etinden yapılan Papaz Yahnisi’dir.
Mücver Papaz Yahnisi
Tatlı olarak da kurban etinden yapılan tarçınlı Gerdan Tatlısı Ege yöresinin kendine has lezzetlerindendir.
Foça, deniz kıyısında şirin bir tatil ilçemiz, balıkları ile yabani otları en fazla ilgi çeken yemekleri…
İzmir'in Selçuk ilçesine bağlı ve Selçuk'a 8 km mesafede tarihi mimarisi korunmayı başarılmış, şaraplarıyla ünlü ve Ege bölgesinin en iyi yüksek aromalı, düşük asit değerine sahip, zeytinyağının üretildiği ünlü ve turistik köyü Şirince' yi de unutmamak lazım..
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Aegean region and particularly İzmir that dates back 8 thousand years in history and that reflect the lovely face of nature have had a cuisine that has been transferred and diversified from generation to generation. Therefore, the “Aegean Cuisine”, with its entirely unique characteristics, has acquired a prominent place among different cuisines
The first thing that comes to mind when speaking about the Aegean cuisine is of course the olive and the olive oil.Just as Karadeniz springs to mind when talking about “anchovies” and Southeastern Anatolia with “kebab”, “olive oil” creates the same effect for the Aegean region. Thus has been the effect for 500 years. The antique olive oil mill that was revealed in the excavations in Klazomenai, which Heredot mentions among the “Twelve Ionian cities” and which is to the northern coast of the Urla-Çeşme peninsula is the biggest proof of this fact. We also learn from the labels placed on the amphoras in the submerged shorelines of the dark blue waters of the Aegean Sea that the trade of olive oil had been taking place among all the trade colonies from the Aegean to the Mediterranean.
Sometimes Sometimes a taste integrates with the place it originates from, and they are called as such. İzmir Meatballs and İzmir Lokma are among the taste specific for İzmir.
In addition to the frequent use of plants in cooking, such vegetables as cowpea, leek and aubergines are also used more, compared to other regions. Keşkek, which is a type of rice, “börek” with aubergines, pastries with lentils, “katmer”, various types of stew and “gözleme” are among the lists of food for special occasions. There are so many different dishes that come from Creta to İzmir and go from Anatolia to Creta and to the shores across the Aegean Sea that one cannot list them here. Each culture around the Aegean region, such as the Greek, Greek people of Turkish nationality, the Bosnian, the Albanian, Jewish people and the Levantines have also created a common cuisine with the common cultural values that we share. The “boyoz”, which is a pastry type made by Jewish people has become associated with İzmir and the liver of Prishtina has become the main side-dish eaten at the sunset. Thus, the cuisines of both sides of the Aegean Sea have combined so much that they are inseperable.
Foça, deniz kıyısında şirin bir tatil ilçemiz, balıkları ile yabani otları en fazla ilgi çeken yemekleri…
İzmir'in Selçuk ilçesine bağlı ve Selçuk'a 8 km mesafede tarihi mimarisi korunmayı başarılmış, şaraplarıyla ünlü ve Ege bölgesinin en iyi yüksek aromalı, düşük asit değerine sahip, zeytinyağının üretildiği ünlü ve turistik köyü Şirince' yi de unutmamak lazım..
Şirince Köyü Şarap Evi / Sirince Village - Wine House - It's famous fruit wines
theEskiden Rumların yaşadığı, daha sonraları Selanik’te yaşayan Türk'lerin yerleştirildiği Şirince’nin özellikle meyve şarapları oldukça meşhur. Bunlar; çilek, şeftali, ayva, kavun, mandalin, karadut, böğürtlen ve vişne şarabıdır.
Çevresi üzüm bağlarının yeşillikleriyle çevrili Şirince'de eylül ayında bağbozumu şenlikleri yapılmaktadır.
Meyve Şarapları / Fruit Wines
Çevresi üzüm bağlarının yeşillikleriyle çevrili Şirince'de eylül ayında bağbozumu şenlikleri yapılmaktadır.
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Izmir Cuisine
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Şirince Köyü / Sirince Village - Wine House - It's famous fruit wines
The first thing that comes to mind when speaking about the Aegean cuisine is of course the olive and the olive oil.Just as Karadeniz springs to mind when talking about “anchovies” and Southeastern Anatolia with “kebab”, “olive oil” creates the same effect for the Aegean region. Thus has been the effect for 500 years. The antique olive oil mill that was revealed in the excavations in Klazomenai, which Heredot mentions among the “Twelve Ionian cities” and which is to the northern coast of the Urla-Çeşme peninsula is the biggest proof of this fact. We also learn from the labels placed on the amphoras in the submerged shorelines of the dark blue waters of the Aegean Sea that the trade of olive oil had been taking place among all the trade colonies from the Aegean to the Mediterranean.
İzmir Lokma İzmir Meatballs
In addition to the frequent use of plants in cooking, such vegetables as cowpea, leek and aubergines are also used more, compared to other regions. Keşkek, which is a type of rice, “börek” with aubergines, pastries with lentils, “katmer”, various types of stew and “gözleme” are among the lists of food for special occasions. There are so many different dishes that come from Creta to İzmir and go from Anatolia to Creta and to the shores across the Aegean Sea that one cannot list them here. Each culture around the Aegean region, such as the Greek, Greek people of Turkish nationality, the Bosnian, the Albanian, Jewish people and the Levantines have also created a common cuisine with the common cultural values that we share. The “boyoz”, which is a pastry type made by Jewish people has become associated with İzmir and the liver of Prishtina has become the main side-dish eaten at the sunset. Thus, the cuisines of both sides of the Aegean Sea have combined so much that they are inseperable.
Olive oil forms the essence of the Aegean cuisine. Meat dishes, vegetables, rice, stuffed food are all cooked solely with olive oil.
People from the Aegean region sprinkle olive oil with black pepper, salt and thyme and eat it by dipping toasted or freshly-made bread inside it, accompanied by the sharp Bryndza cheese. If olive oil is the first actor of the Aegean cuisine, then the second ones are the thousands of different plants that live in this region. In fact, if we were to define the Aegean cuisine as a green one, we wouldn’t be wrong.
Hibiscus, climber, nettle, “cibez”, turnip plant, acanthus, succory, blessed thistle, corn rose, patience dock, chickweed, plantago, “helvacık”, chicory, glasswort, asparagus, “arapsaçı”, “marata”, “tarla çakısı”, “tarla çivisi” and watercress… The list goes on and on.
These plants are cooked as little as possible and thus preserve their colours and the miracles they get from nature till they get to your table. One can get deliciously rich tastes when lemon juice and golden-coloured olive oil is added to them.
Kaynak : Ayna Cunda - Tuz ve Karabiber-Dünyayı gezen Salyangoz
İzmir cvb
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