Ramadan Dishes Renewed

The centuries-old Anatolian dishes adorning the Ramadan tables are adapted to the present with gastronomic touches. Chef Tolga Kamiloğlu, IUE Department of Gastronomy and Culinary Arts Coordinator, said that they combined ashura rice with scallion, butter and broth instead of onion.

LAMB STEW WITH ALMOND AND MOLASSES

Centuries-old Anatolian dishes that decorate Ramadan tables turn into a new taste in academic kitchens.

İzmir University of Economics Department of Gastronomy and Culinary Arts coordinator Chef Tolga Kamiloğlu said they teach the students traditional food culture and then they developed the flavors and opened them to innovation. Kamiloğlu said, “We combined the stew made with lamb meat with cashew almonds, cumin seeds and molasses, which is a taste from the past. A traditional recipe made with dried tomatoes that were not used much in the table can be turned into a modern identity. "

HALVA WITH KASHAR CHEESE

Kamiloğlu said that they combined ashura rice with scallion, butter and broth instead of onion and update it by grating lemon. Kamiloğlu said, “For example, it is possible to add kashar cheese into the halva into the halva, which was formerly made in the palace. Thus, we can ensure that a traditional taste turns into a new texture. '' He also said that anyone can apply the renewed and updated recipes at home.