Restaurant Eki by Londra Gazete

RESTAURANT Londra Gazete

SPONSOR

Sparks Catering continues to provide the best quality since 1975

Page 06 Big K Products UK, the quality masters of charcoal

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Enjoy a delicious taste of the Mediterranean at Babinondas

Page 10 The exceptional supplier in the food industry: Holland Bazaar

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Mr.Dips, one of the leading producer of marvellous Mediterranean dips

Page 12 Londonâ&#x20AC;&#x2122;s heart continues to beat at Cyprus Garden

Page 24

Extra quality & saving with Extra Cash & Carry

Page 14 Bistro the Walk: Middle Eastern treasure trove of authentic cuisine

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All your favourite flavours in one place!

ood is an essential part of everyone’s lives. It provides us the energy and nutrients to grow and develop, be healthy and active, to move, work, play, think and learn. The body needs a variety of the following 5 nutrients - protein, carbohydrate, fat, vitamins, and minerals - from the food we eat to stay healthy and productive. Predominantly, one of the essential part of consuming food begins from the manufacturer to the supplier, and then to the server and the consumer. To stay healthy we not only

need all of the above 5 nutrients in our diet but we also need them in the correct quantities - this is what we mean by a balanced diet. The results of not having a balanced diet are countless: if you do not eat enough protein, you will not be able to grow properly; if you do not eat enough energy containing foods, you will feel very tired and less productive through the day. Eating a varied, well-balanced diet means eating a variety of foods from each food groups daily, in the suggested amounts. It is also significant to choose

a variety of foods from within each food group because different foods provide different types and amounts of key nutrients. We are extremely fortunate to be part of a world which is inclusive of different, rich and delicious cuisines from a diverse selection of ethnic backgrounds. Additionally, restaurants have a significant role in accomplishing the previous points. Restaurants provide food and drink, also historically fulfilled a human need for engagement and shaped social relations. In the 21st century, restaurants occupy an increasing-

ly vital place in formulating our overall economy and the nature and makeup of our cities. Therefore, as Londra Gazete we have arranged this special restaurant supplement to present the most respected, delicious and high-quality services commencing from food and goods suppliers to outstanding restaurants. Underlining a wide variety of cuisine options, you will be astonished at options of cuisines and delicacies which are available for you. It’s essential for you to taste a diverse variety of cuisines, such as Turkish, Cypriot, Greek, British and

many more. Consequently, we would like to pursue this vital opportunity to convey special gratitude to our main sponsor, Big K Charcoal and all of our supporters which have contributed for us to develop this informative and enlightening supplement. Thus, we would like to thank everyone which have helped to formulate this special edition. We are full of hope that you take pleasure of this supplement. Our best regards, Londra Gazete

CONTENTS Ethnic minority cuisines London fell in love with

The exceptional supplier in the food industry: Holland Bazaar

Crash course into Turkish Cuisine

A paradise cuisine of Cyprus

Health benefits of using olive oil in your recipes

The health benefits and cooking of meat

Sparks Catering continues to provide the best quality since 1975

The Turkish Salt Bae astonishes the world with meat

Gorgeous and exceptional deserts you must try

The history and gracefulness of British Cuisine

Most popular Turkish winter soups

oups are always the starter course of a conventional Turkish meal and sometimes the favourite choice for breakfast. Turkish people developed a very rich variety of soups. Each made in various ways, in different regions, and with ingredients such as meat, chicken, legumes, flour, yoghurt, noodles, fish, black cabbage and fruits. Here’s some of the popular Turkish soups

which are mostly favoured during winter. MERCIMEK SOUP This soup is lovely as a winter warmer filling and comforting. It’s a classic, well-loved Turkish dish. In the rural parts of Turkey and in the town people often have soup for breakfast, as well as lunch and dinner. This Turkish Lentil Soup happens to be one of the favourite soups on earth. Simple yet packed with flavours,

Also in some regions, you can get pişmaniye covered in milk chocolate, which is extremely sweet and glorious. REVANI Also known as Basbousa in Egypt, the Turkish revani dessert is made from a semolina cake that’s soaked in simple syrup. Some revani recipes also add an extra touch, such as rose water, to the syrup to make the dessert even more fragrant. TULUMBA This very sweet dessert is made by deep frying unleavened dough balls and then soaking them in syrup while they’re still hot. Tulumba is always crunchy on the outside and soft and very sweet on the inside and is sometimes even served with chocolate sauce.

and better yet, with tons of nutrition. The happily marrying ingredients in this soup are red lentils, carrots, potatoes, onions, and garlic. All these ingredients get pureed at the end and you get the creamiest, silky-smoothest soup to indulge. KELLE PAÇA (SHEEP'S HEAD) SOUP Travelers from the western world, who long ago, discarded any traditions of making use of every bit of meat, may originally bulk at the idea of eating sheep’s head in a steaming broth, yet it is not as disturbing as it sounds. Originally stemming from the Middle East, this soup is a hot favourite especially for the late night revelers after a drinking session.

In the southeastern district of Gaziantep, soup kitchens displaying the head skeleton of a sheep in a window also make a roaring trade from this flavor. The tongue or meat from the shinbones can also be used but is incredibly tender because of the extended boiling time and when combined with the other ingredients of hot chili flakes, garlic puree, and oregano, this soup provides quite a kick. IŞKEMBE SOUP Işkembe is a traditional Turkish hangover cure, this soup is also perfect for any day of the weeks, even if you’re not reviving from a night of too much booze. The soup consists of butter, red pepper, garlic, vinegar and flour.

One of Turkey’s best beverage, Ayran

yran is one of the fundamental drinks of Turkish culture dating back to Central Asia. Ayran is a cold savory yogurt-based beverage that is mixed with salt. It is popular in Turkey, Iran, Iraq, Armenia, Azerbaijan, Kazakhstan, Tajikistan, Kyrgyzstan, North Caucasus, the Balkans, Afghanistan and the Middle East., particularly Lebanon and Syria yogurt drinks are popular beyond the Middle East region. HISTORY OF AYRAN Ayran is a traditional Turkic drink and was consumed by nomadic Turks prior to 1000 CE. According to statements made by researchers, ayran was first developed thousands of years ago by the Göktürks, who would dilute bitter yogurt with water in an attempt to improve its flavor. The word ayranis has been stated to be from a Turkic origin. Hence, A c. 1000 CE Turkic dictionary, Dīwān ul-Lughat al-Turk, defines ayran as a "drink made out of milk”. PREPARATION OF AYRAN Ayran is served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yoghurt with

chilled or iced water and is sometimes carbonated and seasoned with mint. Ayran has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water.

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Delicacies of healthy cuisines around the world

ating a healthy, balanced diet plays an important part in ensuring a healthy weight, which is an essential element of overall good health. Research published in relation to countries that have the healthiest cuisines outlined that despite the worldwide consumption of healthy foods has increased within the last two decades but there is still an increase in the consumption of unhealthy food. In addition, these are some of the countries that are widely believed to have one of the healthiest cuisines:

MEDITERRANEAN There is a justification on why cardiologists love the Mediterranean diet, simply because it’s good for you. The Mediterranean cuisine is inclusive of a healthy blend of local ingredients, portion sizes and varieties of food to consume. In the Mediterranean cuisine, there is generally a dependency on plant

foods such as beans, fruits, nuts, olive oil, vegetables, and whole grains along with a limited amount of cheese, chicken, eggs, fish, and yogurt. The typical Mediterranean consumes 9 daily servings of fruits and vegetables, fancies grilled or baked fish and chicken at least various times a week and caps their consumption of red meat to no more than few times a month. Bread is a vital feature of the diet, as grains occurring in the Mediterranean region are generally whole grain and commonly include a restrained amount of unhealthy fats. Bread is frequently dipped in olive oil and the consumption of butter or margarine is limited. Nuts are popular as a quick snack especially almonds, cashews, pistachios, walnuts, and peanut butter. Salt is not a primary seasoning, instead, this region relies on spices and herbs.

INDIAN In the west, you may think of Indian food to be rich in unhealthy, fried accoutrements such as samo-

sas, poppadum’s, as well as cream-rich curries. However, many of these elements of Indian food have very much been popularized abroad, whereas authentic Indian food is much more healthy. The spices that feature so heavily in Indian cooking not only give the dishes their unique flavours but also are shown to protect against some cancers, have anti-inflammatory and healing properties, and may even have an effect on preventing Alzheimer’s. Vegetable curries are a mainstay of many regions in the country and many meat-eating areas eschew pork or beef.

SPANISH Like most Mediterranean region dishes, the Spanish have a storied prominence for using a lot of fresh vegetables, seafood, and olive oil. Two of their well-known dishes here in the US are paella and gazpacho. The Spanish can also enlighten us additional in relation to healthier

eating if you embrace Tapas. Tapas are regarded appetizers and the Spanish have made the consumption and compound of diverse Tapas into a classy and fulfilling dishes. Serving meals in this way prompt more conversation and less focus on consuming larger portions of food.

ITALIAN Another wonderful Mediterranean region cuisines are Italian, traditional Italian food presents lots of beans, fish, fruits, grains, olive oil and vegetables. The ingredients consumed are almost without exception fresh and they shy away from processed meat and different food products. Rather than of meat being a prime focal point of the meal it’s essentially used moderately and the major source of protein originates from beans and fish. In comparison to Americanized to our Americanized prejudged view of Italian staples, melted cheese is not found in conventional dishes from Italy. Alternatively, the Italians consume cheese as a flavour intensifier where hard cheese such as fresh Parmesan is favoured.

JAPANESE Japanese men and women are known to have one of the longest life expectancies. Men can presume to live to 79 and women 86. The Japanese also have the lowest obesity rate in the developed world at only 3%. This is precisely owed to diet differences. So what’s the Japanese secret? A virtually perfect balance of low-calorie foods that are both delicious and filling. Rather than meals being consumed on a single plate, they’re presented in small bowls and plates. Likewise, with Spanish cuisine, this immensely slows down the eating process. The Japanese also uses calorie control called “Hara Hachi Bu” which means “eat until 80% full”. The Japanese diet is inclusive of great amounts of rice. They’re additional adore the consumption of mixed vegetables. Favouring their vegetables simmered in a seasoned broth, some of the more popular vegetables include bamboo shoots, beets, burdock, carrots, eggplant, green beans, green peppers, lettuce, lotus root, onions, red bell peppers, spinach, tomatoes, turnips, zucchini,i shiitake mushrooms, sweet potatoes, and sea vegetables (a.k.a. seaweed) like kombu and nori.

SWEDISH Sweden places good diets at the forefront of its public health crusades. The Scandinavian diet, in general, is very healthy, with an obesity rate of 11 percent and an average life expectancy of 81 years. The Swedish diet has rather a lack of fruit and vegetables; instead, it is a diet that is rich in dark bread, berries, fish and dairy, which are laden with fiber and antioxidants and come together to help burn fat. The quality of the food is high: the meat and dairy products come from animals that have eaten well during their lives, thus passing valuable nutrients on to the eater.

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Enjoy a delicious taste of the Mediterranean at Babinondas

he traditional Greek restaurant with marvelous food and amazing service, Babinondas is located in North London and accomplishes a wide variety of delicious and authentic Mediterranean amazement to the table. Being in possession and managed by the Vasilis family, the upcoming generation has precisely demonstrated an essence of hard work, eagerness, and productivity for implementing an exceptional taste of food. Thus, Babinondas is a wonderful option to enjoy the true taste of the Mediterranean. The Greek way of life is based on healthy foods, friends & fun. Babinondas would like you to experience this too. Babinondas menu allows you to try all the different dishes brought to you daily and freshly prepared with only the best ingredients. Exclusive in a broad range of Greek, Greek Cypriot and Mediterranean food, Babinondas is a restaurant which is inclusive of great taste, joy, humour, and amazing food all twined together at once.

FOREMOST TRADITIONAL RESTAURANT There’s a wide variety of restaurants in London however, it's quite difficult to discover restaurants whereby you feel welcomed and satisfied. This is where Babinondas jumps on stage and demonstrate its success for ensuring a positive atmosphere, best service, and delicious food. Ba-

special night out? Ideal for small & large groups. Babinondas guarantees to arrange for your group to enjoy a special night with enticing food at reasonable prices. Vasilis further states: “Our staff will welcome you and ensure your party is definitely one to be remembered. As this is your last

binondas has managed to be a place where it undoubtedly provides a comfortable and friendly atmosphere whereby you are able to enjoy the marvelous food. It is an essential example to convey that Babinondas presents the genuine character of Mediterranean features, where it is classified as a gathering point of a warm smile and amazing food. Speaking to the owner of Babinondas Restaurant, Mr. Vasilis underlines the importance of visiting their authentic restaurant. Vasilis asserts that they are proud to be providing a successful service consisting of high-quality mezes and traditional Greek and Cypriot cuisine sensations. Mr. Vasilis precisely suggests grilled octopus, garlic prawns, calamari, lamb souvlaki and a jolly shot of zivania. Vasilis further stated:

“You can order any snack or main course of your choice by varying the dishes available. Anything goes, so do it the Greek Way & experience the delight. We are able to book private functions to suit your requirements. Wedding receptions, Private functions etc. Catering for parties up to 100 inside the restaurant and up to 40 in our award-winning garden.”

chance to enjoy being single, spoil yourself with your close friends and savour an unforgettable occasion.”

SPECIAL EVENTS AT BABINONDAS The owner of Babinondas, Mr. Vasilis notifies that there are offering opportunities for their customers to use the restaurant for special occasions. Your special occasions, hen nights#small celebrations etc. Why not choose the Babinondas for that

BEST GARDEN OPTION FOR SUMMER In the course of summer, the Babinondas garden is also available for any type of private events 7 days a week by scheduling, daytime and evenings

as demanded. Background music is constantly available. Babinondas is a great Greek restaurant located at Winchmore Hill, North London, offering a wide variety menu and delicious food. The staff is warm and friendly. We definitely recommend for you to visit Babinondas.

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Mr.Dips, one of the leading producer of marvellous Mediterranean dips

r.Dips is one of the first brands which come to mind when we think about appetizers. Mr.Dips offers a mouth-watering, marvellous taste which ensures that you crave it more than once. The most important thing in appetizer is that an appetizer should not be very hard to eat. It should be light yet tempting. Various types of vegetables soups are also preferred as appetizers. The main function of appetizers is to increase your hunger and prepare you for the main course. Consequently, Mr.Dips is most suitable adress for the best appetizers. Hasan Erdin the General Director of Mr.Dips, continues to expand its product range with the leadership of his expert staff. Mr Dirps definitely leads its rank in the food industry. The successful businessman Hasan Erdin with 15 years of professional experience has established a great brand which is one of the leading producers of Mediterranean dips and salads.

Mr.Dips is a registered trademark with an international quality management system. Mr.Dips manufacturers all of its products in a modern site, operated in accordance with HACCP and ISO9001 guidelines to ensure the highest quality reaches its customers. All ingredients are specially sourced and imported to meet their high-quality standards. Along with his Professional experience in the appetizers sector, Hasan Erdin, a young Turkish Cypriot businessman who has portrayed great accomplishments in this field for many years, provides a wide variety of appetizers to supermarkets, hotels, food wholesalers, catering companies and restaurants in the United Kingdom. Thus, Mr.Dips firmly continues to offer one of the substantial appetizers around the UK. Mr.Dips also proudly announces its new product which is a specialized yogurt from fresh cow milk and also suitable for vegetarians. The General Director of Mr.Dips Hasan Erdin, continues to add new

alternatives to his list of appetizers, the wide range of products are inclusive of the following; Hummus, Taramasalata, Tzatziki, Yogurt, Roasted red pepper & feta cheese, Tahini dip, hummus with roasted red pepper, hummus with olive, hummus with jalapeno, hummus with avocado, hummus with aubergine, mixed olive salad, chickpea salad, mixed bean salad, couscous salad, falafel and falafel with hummus. Speaking to Londra Gazete, the Mr.Dips General Director Hasan Erdin stated: “We are proud to be one of the first names which come to mind when we talk about meze in the United Kingdom. We work really hard to expand the range of high-quality products to our customers also to ensure our products satisfy the expectations of our customers. Mr.Dips line of refrigerated dips are perfect for a wide variety of uses as a dip, a spread, or as a side dish - whether eaten alone or for entertaining and get-togethers. Our products are a healthier alternati-

ve to traditional snack foods and spread. All our products are natural, made with Greek-style yogurt also consists of low fat. For that reason, we supply a huge variety to all consumers being supermarkets, hotels, wholesalers, and restaurants. With over 15 years’ experience Mr.Dips always our mission is to continually improve our products and services to meet our customer's needs.” In regards to the terms of nutritional value, resources used in appetizers products and the health benefits, Hasan Erdin further commented: “According to my experience of 15 years in this sector, we worked nonstop to improve and expand our products range, therefore, as Mr Drips we are extremely thankful for the interest and support portrayed by our customer. As the Dips team, we are doing our job with great excitement and along with the great support we receive, our motivation is constantly multiplied. The products we provide are not only supported by the Turkish speaking community but also well favoured by all ethnic backgrounds in the UK. Therefore, we also have a cultural mission to reflect our traditional taste to other commu-

nities. In line with this mission, we continue to illustrate hard work without compromising on international quality standards.” If you would like to taste these amazing and delicious products, you can visit Mr.Dips which is located at 1/B Uplands Business Park, Blackhorse Lane, London E17 5QJ. You may also give a call from this number 0203 225 10 07 or email Mr.Dips info@mrdips.co.uk for further information.

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Extra quality & saving with Extra Cash & Carry

xtra cash & carry and Best catering Ltd is family owned wholesale business based in Tottenham

. Our first wholesale business “Best Catering Ltd” was established in 2009 with 4,000 ft2 operation area and added new units in the following years. After numerous expansions the business had outgrown the building and currently have reached 70,000 ft2 .

In March 2018 we opened Extra cash & carry with 80,000 ft2 operation area which includes around 3000sq ft freezer room for our frozen products, 1000sq ft cold room for dairy and meat products and 3000sq ft cold room for fruit & veg. EXTRA Cash & Carry is simply the best in self wholesale sector. We offer a broad range of catering products and services to the demands of professional customers, such as café shops and fish bars, kebab shops, restaurants, sandwich bars, take aways, catering firms, as well as the corner shops, supermarkets and other wholesalers. We are an one stop shop for our customers supplying all their food items and non food items. We have a wide range of best selling branded products from manufacturers with a reputation for great quality. We stock more than 10,000 catering and retail products consisting of frozen and chilled foods, daily fresh fruit & veg, meat, beers, wines & spirits, soft drinks, confectionary, crisp & snacks, and non foods such as household, packaging, cleaning products, and work ware. Our customers can interact with EXTRA Cash & Carry in many

ways. It can be made by placing and paying for their orders over the phone and collecting from our local branch. We also offer next day delivery service for our valuable customers. Customer can browse our web site for more information about our services and products with unbeatable prices. The customer is the central focus of all products and services provi-

ded by EXTRA Cash & Carry. The company views itself as an equal partner with its customers. As such, it is not just a vendor. Rather, it has deep understanding of the business and the specific challenges faced by professional customers and helps increase their competitiveness. We are passionate about what we do and firmly believe that the

true measure of our success is to provide quality food, service and an incomparable customer experience. We can achieve this by working together both with our vendors and customers and it is that supports our vision, mission and values. If you would like to take advantage of the service EXTRA Cash & Carry has to offer then we would love to hear from you.

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Big K Products UK, the qu B

ig K Products UK Ltd is officially recognised as the dominating company in importing charcoal products into the UK for the past 40 years. The company originally imported pre-packed products to supply the restaurant market. However, as the home barbecue market grew in the early seventies, Big K naturally expanded in this area. Big K has since diversified its operation to include a winter range such as coal, smokeless coal, hardwood logs and kindling wood. Big K provides a wide range of high quality restaurant grade charcoal which is also backed up by an excellent delivery service. It was clarified that in 1989 Big

K invested in a freehold property and established its own packing plant in Norfolk on a 7.5-acre site. Thus, this allows a significant stock holding in bulk as well as in finished goods. But due to the unpredictable English weather, this system of packing and stock holding ensures quality, continuity of supply and being able to react quickly to market needs, with deliveries usually being made within 72 hours of receiving an order. In order to keep pace with the increased demands of the industry, Big K has made substantial investment both at home and abroad. This includes establishing a joint venture with a company in South Africa to produce FSC

products, which include disposable barbecues and instant light charcoal, charcoal, and briquettes. This is backed up with facilities for barbecue fuel lines in the UK. EXCEPTIONAL PRODUCTION AND WAREHOUSING FACILITIES Big K has recently completely rebuilt and modernised production and warehousing facility in Stoke Ferry, Norfolk: • Warehousing space increased from 54,000 sq ft to 82,000 sq ft. • Stock holding capacity increased from 2,000 pallets to 8000 pallets. • Loading bays increased from 2 to 6. • Fully racked warehousing.

Less risk due to 3 separate warehouses compared to 1, with a fully automated sprinkler system. As a result, the combination of the above gives Big K a unique position in the marketplace. ONGOING ACHIEVEMENTS OF AN MIGRANT FROM CYPRUS Mr. Theodoros Kleanthous migrated to England as an immigrant from Cyprus

and escorted by aspiration of establishing a restaurant. As a committed entrepreneur he worked to cook on charcoal until he realised that back in the 1960s, there was no charcoal to cook on. Accordingly, he found a solution for this dilemma by converting it to an opportunity to import charcoal to cook for himself at firstly. For this reason, over the years Big K massively developed and the son of the founder, Chris Kleanthous took charge over the company is contemporarily the managing

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uality masters of charcoal director. Big K is a family business and Mr Kleanthous has been supported by his nephew Michael Theodorou as sales director for 20 years and his Son a Alex Kleanthous and his daughter Melina Kleanthous. SUPPLIER OF GIANT SUPERMARKET CHAINS Furthermore, in regards to the restaurant charcoal, Big K additionally supplies barbecue charcoal to giant supermarkets such as

Morrison’s, Waitrose and many more nationally known supermarket chains. Moreover, Mr.Theodorou stated that Big K obtains a great range of customers from diverse cuisines, inclusive of, Turkish, Turkish Cypriot, Greek, Greek Cypriot, Kurdish, Iranian, Indian, Lebanese and Japanese restaurants. Speaking to Londra Gazete, Mr. Theodorou made the following statement; “Restaurants generally have distinct demands in regards

to the functioning of charcoal and logs. Within each element, we have concisely summarised the advantages of Big K restaurant products.” Underlining the diverse restaurant options, Mr.Theodorou asserted the importance and benefits of using charcoal. Our charcoal is specially selected to give max performance and great flavour. We have a number of different products for different requirements. Big K also has charcoal that is Defra approved which means it is authorised to be used in smoke control areas. Most major cities are smoke control areas so you must only use authorised fuels. Big K also supply wood burning restaurants like pizza restaurants, which need of specialist log products to assure that their wood ovens operate in accordance with their capability. Big K resorts to diverse hardwoods which are competent prior to cut and split. In order to reduce the moisture content, the wood will be kiln-

dried before delivery. The advantages of kiln-dried wood consist of essential over control, higher cooking temperatures, faster turn-a-round of food from order to table, whereby reducing smoke and risk of flue fire. Big

K, we value inquires and needs of our customers. Thus, this comes along with exceptional service and products. For many decades we have successfully developed in this field due to our high-quality products.”

SALES AND DISTRIBUTION Big K Products (UK) Ltd, Whittington Hill, Stoke Ferry, Norfolk PE33 9TE Unit 20 , Mill Mead Industrial Centre, Mill Mead Road , Tottenham hale, london N17 9QU

Tel: 02088086336 - 01366 501 485 Email: sales@bigk.co.uk

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The exceptional supplier in the food industry:

Holland Bazaar

olland Bazaar has been recognised to introduce innovation to the United Kingdom market. A 24hour open warehouse in Edmonton - North London, also located in Croydon-South London, Holland Bazaar aims to make it easier for customers to purchase their goods at a convenient time for them. This means you don't need to go to the market at midnight and employ extra staff. Holland Bazaar puts the customer and their needs first. Holland Bazaar has maintained its position to be the leading supplier for the food industry in the UK accompanied by its two branches in Edmonton and Croydon. Being the UK’s first 24/7 cash and curry enterprise. Holland Bazaar aims to

encounter all the demands of its customers and to supply London with the best products. Thus, it has decided to comprise thousands of products that are required for the food premises, consisting of hundreds of restaurants, cafes, catering companies and supermarkets. Despite economic dilemmas or uncertainty in regards to Brexit, Holland Bazaar has continued to offer their products at competitive prices. Their importers have ensured that they are provided with the best products whereby, it effectively enables Holland Bazaar to supply the finest quality directly to your shelves. Within 15 years the company has successfully grown as a leading cash & carry for all Londoners and businesses. Subsequently, Holland Bazaar has Holland Bazaar Founder Ali Matur and General Director Mert Uçar

efficiently developed into a store whereby its customers can find everything that it needs at any time and without having to go elsewhere for additional shopping. This makes food premise owners lives easier since they can purchase their goods at a suitable time which suits them. Holland Bazaar places its customers and their demands first. Just as its name is deriving from the destination of international trade: Holland. Its products come from all around the world, more than 40 countries, and merges the customers in one place. GREAT VARIETY OF PRODUCTS Holland Bazaar provides fresh daily fruit and vegetables, dry food, frozen food, alcoholic and non-alcoholic drinks, milk and dairy products, catering products, coals and many more, with very satisfying prices. A wide variety of products, 24/7 serving, and having decent prices for small and medium-sized businesses. All of these make Holland Bazaar the biggest and greatest firm in the food industry. OUTSTANDING CUSTOMER SERVICE As one of UK’s biggest aliment wholesalers with its reformative enterprises, Holland Bazaar had launched its second new branch in Croydon in 2016. Which is also successfully operating in South London as well as its 24/7 service at its North

London branch. Bazaar’s sales staff manages customer inquiries rapidly and conveniently. Orders requested before midnight are generally distributed the next day and there is also a fast track delivery option to the customers in emergency need. Moreover, Holland Bazaar additionally delivers all over the UK accompanied by their modern temperature controlled delivery vehicles. In addition to London, Holland Bazaar also delivers throughout the UK with their modern temperature controlled delivery vehicles. Orders placed before midnight will be delivered the next day and there is also a 'fast track' delivery service to the customers in urgent need. THE MOUNTING ACHIEVER Stunningly, Holland Bazaar has secured its excellent identification and incomparable supremacy

by performing great service and acknowledgment towards its customers. The general director of Holland Bazaar, Mert Uçar, stated that in all respects, their accomplishments indicate a significant expression that Holland Bazaar succeeds to be an outstanding front-runner in the cash and curry industry. Also, Uçar underlined that customer satisfaction is a vital matter for their company, therefore, the best quality product range is offered along with excellent customer services. Get in touch with Holland Bazaar and benefit from their excellent services and high-quality products. Holland Bazaar Tel: 020 8887 9999 Fax: 020 8807 3168 Address: Unit 15 A&B Eley Estate, Eley Road, Edmonton, London N18 3BB

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the making of the grape jelly. And secondly, the dipping of shelled walnuts or almonds, which have been threaded through a string to about one metre after being left in water to soften, into the jelly mixture. The strings are then left to try. Sucuk is the irreplaceable desert option for Cypriots. red holes in the ground, so that no smoke would give away the location of the thieves. Today, it’s cooked in traditional round, white ovens for many hours, flavoured with bay leaves, oregano and red wine. The dish is accompanied by soft oven potatoes or bulgar wheat cooked in an onion and tomato sauce. Have it with a side of yoghurt to refresh each bite.

A paradise cuisine of Cyprus

yprus, a corner of earth touched by heaven alongside its rich history and stunning Cypriot cuisine. The Cypriot cuisine’s heritage has been influenced by various cultures, whilst owing majority of its tradition to Mediterranean, Southern European and Middle Eastern countries. In particular, Mediterranean countries greatly exert influence on the Cypriot cuisines whereby, various dishes differ from country to country forming Cyprus cuisine an enchanting option. Each dish originating from the Cypriot cuisines possess a distinct taste and it is admiringly presented to reveal the Cypriot character. Eating in Cyprus is serious business – you’ll rarely spot Cypriots gathered around a table without a couple of plates to snack on. With a rich history and a location that crosses three continents, the island has seen a variety of influences, all of which add to the local gastronomy. The contribution of countless ingredients and endless traditional recipes continued on for decades, which forms Cyprus cuisine to be exceptional. MEZE It’s variety you’re looking for in just

one sitting, you simply must opt for the “meze”. The meze is a master piece in both neighbour countries Turkey and Greece but remarkable in Cyprus, the unlimited mixture of mouth-watering hot and cold meze is within the best. Be prepared to be begin with green olives, hummus, kidney beans, tahini, tarama, dry beans, tzatziki and beets. Cypriots are innovative cooks and are talented with using raw materials. An example of this is a gabbar, wild caper. The plant grows freely on the dry slopes all over Cyprus. The unopened flower buds and tender stem tops are pickled in vinegar and eaten as part of the meze. Nevertheless, the meze is then expected to pursue with a salty grilled halloumi cheese, Cypriot meatballs, liver, as well as fish and hot grilled meat and chickens. For the more adventurous dinner, the menu may consists of octopus in red wines, snails in tomato sauce also tongue or brain of a lamb. In the midst of the leading and delicious dishes in Cypriot cuisine, consists of the following: HELLİM Hellim is probably Cyprus’ most famous product, with its popularity extending too many countries

throughout Europe and the Middle East. Distinguishable by its mild salty flavour and rubbery texture, the delicacy has become a favourite for chefs across the globe, appearing in dishes as diverse as lamb roast and hellim fries. The cheese is produced by combining a mixture of goat’s and sheep milk, before being set with rennet. This is an unusual practice due to the absence of acid-producing bacteria in any part of the process, a standard for most dairy products. Hellim’s high melting point means it can be easily fried or grilled, or served cold alongside freshly sliced watermelon; the perfect summer dinner. KLEFTIKO This dish comes with a fascinating back story. Kleftiko gets its name from the word “stolen”, as historically people would steal meat and bury it to be slow-cooked in cove-

SEFTALI KEBAB A traditional Cypriot food made up of lamb mince, onion, bread crumbs and wrapped in caul fat, accompanied with pide, aromatic fresh parsley and a fresh squeeze of lemon (Cypriots tend to accompany most of their dishes with lemon). MOLOHIYA Indigenous to Cyprus and was originally found growing on the banks of the River Nile in Egypt which is living proof of Egyptians influence on Cyprus. During summer in Cyprus, old bed sheets are laid out, molohiya branches are chopped down and leaves are removed, sprinkled over the sheets and put out in the sun or spare room to dry. Once dried the molohiya is piled into old pillowcases and knotted up, stable fodder for those winter months. It is then soaked and cooked, with lamb or chicken pieces, tomatoes, garlic and of course lemon juice. FIRIN KEBABI Pieces of lamb shoulder covered in tin foil and shanks are roasted with wild oregano, potatoes and onions. This is a classic Turkish dish that’s particularly popular. FIRIN MAKARNASI Cypriot cheese macaroni, complete with halloumi, parsley, dried mint and lamb mince but most importantly the cheese sauce topping which consists of milk, halloumi, cheese, egg and flour. Firin makarnasi goes great on with an amazing salad drizzled with olive oil, roast chicken and potatoes which is a highly popular dish for Cypriots on a Sunday. CYPRIOT DESERTS SUCUK A traditional Cypriot sweet which is most commonly made in villages for decades. This grape must roll is generally created in August whereby grapes are at their best. Firstly,

KATMER Traditional Cypriot desert consisting of filo pastry, chopped walnuts and syrup. The syrup is poured over the hot pastry and allowed to soak well.

LOKMA These golden, light bubbles which are bathed with syrup just as they emerge from the crackling cauldron of hot oil and served immediately. CYPRIOT ALCHOLIC DRINKS ZIVANIA A pomace brandy made from the filtration of a combination of grape pomace and local dry wines produced from grapes. Zivania is only for the brave, this ‘fire water’ contains an immense 45% alcohol and is generally pleasured as an ice cold shot. BRANDY SOUR A completely Cypriot mixture, Cypriots love their brandy sour that has come to be considered as a national cocktail. Cypriot brandy in itself is quite light, accompanied by an alcohol fulfilled of around 32% and sweet aftertaste.

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ted fat content.

The health benefits and cooking of meat

eat is a good source of protein, vitamins and minerals in your diet. Making healthier choices can help you eat meat as part of a healthy, balanced diet. But some meats are high in saturated fat, which can raise blood cholesterol levels. If you eat a lot of red and processed meat, it is suggested that you reduce down as there is a possible link

between red and processed meat and bowel cancer. Meats for example; chicken, pork, lamb and beef are all rich in protein. A balanced diet can be composed of protein from meat, also from non-animal sources for instance beans and pulses. Red meat provides us with iron, and meat is also one of the vital sources of vitamin B12. Also, don’t forget that food hygiene is significant when storing,

preparing and cooking meat. MEAT AND SATURATED FAT Certain meats are high in fat, in particularly saturated fat. Consuming a lot of saturated fat can spark cholesterol levels in the blood, and having high cholesterol raises your risk of heart disease. The different type of meat products you choose and how you cook it can make a great impact to the satura-

MAKE HEALTHIER CHOICES WHEN BUYING MEAT When buying meat, go for the leanest option. As a rule, the whiter you can see on meat, the more fat it contains. These tips can help you buy healthier options; ask your butcher for a lean cut, if you're buying pre-packed meat, check the nutrition label to see how much fat it contains and compare products, go for turkey and chicken without the skin as these are lower in fat (or remove the skin before cooking). STORING MEAT SAFELY It’s vital to store and prepare meat safely to prevent bacteria from spreading and to avoid food poisoning therefore, store raw meat or raw poultry in clean sealed containers on the bottom shelf of the fridge, so the meat can't touch or drip onto other food. Follow any storage instructions on the label and don't eat meat after its "use by" date. Plus, if you cook meat that you're not going to eat straight away, cool it as quickly as possible and then put it in the fridge or freezer – remember to keep cooked meat separate from raw meat. FREEZING MEAT SAFELY Another significant point about meat is ensuring that freezing meet is done safely. It's safe to freeze raw meat providing that you

The Turkish Salt Bae astonishes the world with meat

urkish chef Nusret Gökçe is a rag-to-riches owner of a chain of restaurants called Nusr-Et. Though reviewers heap huge compliments upon the meals themselves, what started attracting patrons was, according to Gökçe, the way that he theatrically prepares the meals, which has been variously described as sensual, smooth, flamboyant, and sassy.

Nusret Gökçe born in 1983, nicknamed Salt Bae, is a Turkish butcher, chef, and restaurateur who owns Nusr-Et, a chain of Turkish steak houses. His technique for preparing meat became an internet sensation. Gökçe visited several countries including Argentina and the United States between 2007 and 2010, where he worked in local restaurants for free, in order to gain experience as a

cook and a restaurateur. After his return to Turkey, Gökçe opened his first restaurant in Istanbul in 2010 and later opened a Dubai restaurant in 2014 Gökçe became a worldwide sensation on January 7, 2017 when he posted a video of himself on Instagram in a form-fitting tee, sensually carving meat. He ends the video with his signature move: Gökçe lifts his arm up and

flicks his wrist, in the pose of a cobra, seasoning the meat with salt as if he’s sprinkling fairy dust. Salt Bae’s meat-cutting prowess even gained the attention of actor Leonardo DiCaprio, who made a point to dine at Gökçe’s Istanbul restaurant. The gesture itself has become famous and is often imitated, especially by professional athletes to celebrate victorious moments.

freeze it before the "use by" date also follow any freezing or thawing instructions on the label also, cook food until it's steaming hot all the way through. When meat thaws, liquid can come out of it. This liquid will spread bacteria to any food, plates or surfaces that it touches. Keep the meat in a sealed container at the bottom of the fridge so that it can't touch or drip onto other foods. If you defrost raw meat and then cook it thoroughly, you can freeze it again. But never reheat meat or any other food more than once as this could lead to food poisoning. COOKING MEAT CORRECTLY Some people wash meat before they cook it, but this actually increases your risk of food poisoning, because the water droplets splash onto surfaces and can contaminate them with bacteria. For this reason, it's best not to wash meat. It's important to prepare and cook meat properly. Cooking meat properly ensures that harmful bacteria on the meat are killed. If meat isn't cooked all the way through, these bacteria may cause food poisoning. Bacteria and viruses can be found all the way through certain meat. This means you need to cook these sorts of meat all the way through. When meat is cooked all the way through, its juices run clear and there is no pink or red meat left inside.

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The history and gracefulness of

reat Britain, inclusive of different countries with a rich a wide varied history and culture. Thus, this probably conveys the diversity of its culinary traditions. The chronicle of Britain has engaged a great part in its heritage, culture and its cuisine. The Romans for example has introduced us with cherries, stinging nettles (to be used as a salad vegetable), cabbages and peas, as well as improving the cultivation of crops such as corn, also they introduced wine to Britain. The Romans were prolific road builders, these roads allowing for the first time the easy transportation of produce throughout the country. The Saxons were marvellous farmers and cultivated a great range of herbs. These were not used just for flavour as they are today however, were used as bulk to pad out stews. The Vikings and Danes introduced Great Britain the methods for smoking and drying fish hence, contemporarily the North East coasts of England and Scotland are the places to find the best kippers. “Collops” is an old Scandinavian word for pieces or slices of meat, and a dish of Collops is traditionally served on Burns Night (25th

January) in Scotland. York Ham is a great favourite with the British housewife. The first York Ham is said to have been smoked with the sawdust of oak trees used in the building of York Minster. Moreover, the Normans encouraged the drinking of wine and even presented Great Britain with words for common foods such as; mutton (mouton) and beef (boeuf). In the 12th century the Crusaders were the first Britons to taste oranges and lemons whilst in Jaffa in 11912. Britain has always been a excellent trading nation. Saffron was first established into Cornwall by the Phoenicians at a very early date when they first came to Britain to trade for tin. Derived from the dried and powdered stigmas of the saffron crocus, saffron is still used today in British cooking. The significance of foods and spices from abroad has greatly influenced the British diet. In the Middle Ages, wealthy people were able to cook with spices and dried fruits from as far away as Asia. DELICACIES OF THE BRITISH CUISINE English cuisine embraces the cooking methods, traditions, and reci-

pes related to England. The English cuisine encompasses its distinguishing characteristics of its own and has been known for its clarity use of ingredients and flavour. Even though most British people enjoy tasting different popular cuisines such as Turkish, Indian, and Chinese. The traditional favourites of the English cuisine are still on the menu today. BEST AND POPULAR DISHES Fish and chips – is regarded to be Britain’s national dish and for many years it has remained to be the main attractive dish of English tradition comprising of fried battered fish and hot potato chips. It is also a common choice of takeaway food. Fish and chips initially occurred in the 1860s and by 1910 there were most over 25,000 fish and chips beyond the UK and continued to rapidly grow over the decades. Over the years, fish and chips developed to be a stock meal in particularly within the working class population and factory workers in England. The most popular British dish was essentially served in a wrapping of old newspapers however this has now come to an end because it poses a health hazard. Instead, fish and chips are wrapped

up with plain paper instead. In the course of the Second World War, the prime minister at the time Winston Churchill highlighted the vital importance of fish and chips, citing to them as “good companions”. According to research’s in 2015, there were around 10,500 fish and chip shops in the UK in comparison to around 1,200 McDonald’s restaurants. A high demand for fish and chips has existed since fish and chips were introduced. Sunday roast is a conventional British main meal which is usually served on Sunday, composed of roasted meat, roast potato and complemented by sausages, stuffing, vegetable, Yorkshire pudding, and gravy. Its fame in British culture is such that in a UK poll it was classified second in a record of things citizens adore about Britain. All through Britain, the full breakfast is remarkable. It is a common dish which is especially eaten during the weekends. The full breakfast consists of bacon, eggs,

sausages, grilled tomato, mushroom, hash brown, toast, marmalade, and tea. Within the English cuisine, it is a popular dish served at numerous cafes and pubs throughout the country. Moreover, shepherd’s pie is common amongst English cuisine, it is a meat pie with a covering of mashed potato. Shepherd’s pie is a traditional dish native to the UK and is considered to be the perfect comfort meal for the holidays. The most favourite British dessert has been claimed to be apple pie, the dominant content ingredient is apple. It is generally served with whipped cream or ice cream topping. The pastry is usually used top and bottom, forming it a double crust pie. Britain is considerably acknowledged for its excellent pubs and certainly acknowledged for its tasty beers. British beer is also accessible in the international realm with a wide range of types such as stout, porter, lager, bitter and India Pale Ale.

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10 different ways to eat delicious

Hellim

ymous with ending a great meal with watermelon. But don’t limit it to dessert; incorporate it into your meal with this easy hellim and watermelon salad. The saltiness of the cheese is complemented by the sweetness of the watermelon, making it a refreshing and delicious salad to eat when the temperatures rise. Since hellim tastes best when it’s warm, make sure to cut the watermelon and other ingredients ahead of time.

semi-hard cheese made of sheep’s, goat’s and cow’s milk, hellim originates from Cyprus. Its popularity beyond the Mediterranean is due to the fact that hellim maintains its shape even if you fry or grill it, thanks to its high melting point. Instead, it gets a crispy crust while its interior softens. As such, it is perfect for a variety of recipes. From salads to curry, here are different ways to eat hellim. TRADITIONAL CYPRIOT PILAVUNA Traditionally prepared for Easter by Orthodox Cypriots as well as for Ramadan for Muslim Turkish Cypriots, are cheese pastries usually decorated with raisins and/ or sesame seeds. Depending on the

VEGGIE KEBABS WITH HELLİM Vegetarians rejoice! This one is for your next barbecue dinner. You don’t have to forego the experience altogether by not eating meat. And even if you do, this quick and easy recipe will prove you that you don’t need to eat meat to enjoy a delicious barbecue with friends. This vegetarian-friendly alternative to souvlaki includes colourful vegetables and region, these babies can be sweet or savoury and infused with different aromas such as mastic or mahlab (mahlepi). HELLİM CHEESE BREAD ROLLS Perfect to pair with your meal or to use as sandwich buns, these hellim cheese bread rolls are great for cheese lovers. The dough is simple and includes grated hellim to get you a pop of bursting cheese flavor with every bite. The recipe calls for a dash of garlic, which complements the hellim. HELLİM FRIES That’s right, we are talking about deep-fried cheese sticks. A hit for those looking to reduce their carb intake, these delicious protein-pac-

ked fries that go well with any sauce. With only 10 minutes of prep time and 10 minutes of frying, you’ve got yourself a crowd-pleaser.

cubes of marinated hellim. Serve with pitta bread and a scoop of yoghurt or tzatziki sauce.

HELLİM & WATERMELON SALAD Summer time in Cyprus is synon-

HELLİM CHEESE BURGER By now you will have gathered that hellim is a great alternative to meat.

In this recipe it substitutes meat in a burger. Cut into slices, coat the cheese with flour, an egg mixture, dip in breadcrumbs and fry. Only fry for a few minutes to make the inside soft.You can add grilled prawns to your burger or simply add some garnishes and serve with a salad. HELLİM & CORIANDER RAVIOLI This recipe is your chance to get your hands dirty and make your own ravioli. With a delicious filling of hellim and fresh coriander (cilantro), these babies are the perfect way to showcase your cooking skills. We guarantee your family and friends will rave about your ravioli, and probably even ask for the recipe themselves. GRILLED LAMB & HELLİM WRAP This recipe may take more time since you have to prepare your own lamb meatballs, so a good idea would be to do a full batch ahead of time and simply freeze the leftovers. Once that’s out of the way, all you have to do is fry some hellim that’s been cut into small cubes, warm your tortilla wraps or flatbreads, add the salad, the hellim cubes and finish with warm lamb meatballs. You can also forego the meatballs and simply make a scrumptious wrap, perfect for a light dinner or a quick lunch on the go. GRILLED HELLİM & ROASTED VEGETABLES SALAD This tasty salad full of Mediterranean flavors is so easy we suspect it will quickly become a staple in your home. It’s got everything your body needs. Nutrients, vitamins, proteins and no carbs! Serve it warm as a side dish or as a delicious light lunch. LEMON HELLİM CHICKEN Sometimes, coming up with a balanced and delicious dinner can be a headache, so for those weeknights when you have no inspiration, this easy-peasy lemon and hellim chicken is what you need. The bonus is that everything goes into one pan, and there’s less than 20 minutes of cooking. All you have to do is get your chicken breasts ready, some hellim cheese, lemon and some herbs.

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London’s heart continues to beat at Cyprus Garden

yprus Garden has been one of the irreplaceable and leading Turkish entertainment spots in London for many years. The stylish and welcoming venue offers a joyful and amazing experience for those who have missed the Cypriot cuisine in London. Cyprus Garden really popular for its wonderful entertainment and superb cabaret shows which has led to people travelling not just across the capital, but the country to experience astonishing night at Cyprus Garden. The first place which comes to mind when it comes to entertainment in London, Cyprus Garden is the first option and as a result of high

demand, Cyprus Garden has decided to mark wonderful entertainments in London. With its recently decorated venue, Cyprus Garden is a promising and inevitable spot for Turkish entertainment alongside its fixed menu consisting of a great range of mezes and delicately cooked Turkish Cypriot dishes. Under the management of Ediz Hastunç and Engin Yorgancı, Cyprus Garden is the predominant and indispensable venue for Saturday entertainment nights. Cyprus Garden offers its customers with a high quality and wide range of mezes and dishes warm atmosphere of entertaining shows and fabulous live music. One of London’s leading enter-

tainment spot, Cyprus Garden provides the best cabaret shows for the Turkish and Cypriot population in London. Iconic Turkish singer Semra İleten headlines every week. The former lead singer of the Beyaz Kelebekler harks of nostalgia with her husky voice, delivering popular Arabesque, Turkish Classical and fantasi songs. The versatile Kerem Ergen is arguably the UK’s best all-around Turkish entertainer with his camp singing and dancing, and a large London fan base to boot. King Eray and Burçin will amaze the guests with their amazing voice and brilliant shows on stage. London’s heart will continue to beat at Cyprus Garden with its mindblowing entertainment shows but,

besides these entertainment nights Cyprus Garden also offers opportunities for special occasions. Cyprus Garden offers you to organise special occasions such as, weddings, engagements, birthday parties or henna nights. It has a wide capacity and it is located by the North Circular in Chingford, East London and Cyprus Garden, which serves its guests professionally, and has managed to get a full note of the visit with its delicious appetizers and food varieties. Cyprus Garden welcomes a wide range of diverse customers from different backgrounds, the unforgettable tastes are accompanied by customer-friendly service which undoubtedly opens a way of joy, pleasure, and solidarity. In addition, besides the delicious tastes, amazing entertainment performances, and high-quality services. Speaking to Londra Gazete, Ediz Hastunç has stated: “We are proud to be serving a wide base for many years, also glad to underline that our customers are

not only from Turkish speaking backgrounds but other ethnic backgrounds too. It is a great pleasure to know that there are many people which especially make an effort to visit Cyprus Garden not only from London but also outside of London. With our hardworking and exceptional team we work efficiently to provide an amazing entertainment night for our customers alongside a delicious menu of mezes and dishes. Besides our great dishes we have well-known and talented artists which will ensure our guests have an incredible night. Additional to all this, we have also opened our New Year’s reservations for all customer, we suggest you hurry up before it’s too late.” If you would like to experience a stunning entertainment night, inclusive of great meze varieties and heavenly dishes make sure you visit Cyprus Garden. For booking inquiries call 020 8527 9892, 07741341031 or 077413410 31. Address: The Fairways, Southend Road, Chingford E4 8TA or for more information.

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A Journey to the prosperity of Turkish restaurants in London

he Turkish speaking community in the UK has demonstrated an outstanding surge from being immigrants to employers and providing a great range of Turkish kebab options. The Turkish is not only cherished by the Turkish speaking community but other ethnic backgrounds in London particularly. Turkish cuisine is admired by a diverse population. The Turkish speaking community

emerged as ethnic entrepreneurs in almost all Western European countries and predominantly in England, London has preserved its leading part as the supplier of Turkish ethnic food. Turkish cuisine has made a name for itself in London. The composition of flavours and ingredients are combined together to make dishes which are historically influenced by various cultures. LEAP FOR SUCCESS From their commencing start of es-

tablishing partnerships and mainly offering takeaway services, the Turkish speaking community managed to leap the ladder of success in the food industry and long side their hard work and their entrepreneurship enthusiasm, the Turks have become prosperous employers of Turkish restaurants. Turkish cuisine has made a name for itself in London. The composition of flavours and ingredients are combined together to make dishes which are historically influenced by various cultures. The leading aspect which holds Turkish cuisine dominant is the worldâ&#x20AC;&#x2122;s prominent variation of conventional doners and kebabs which has overreached the boundaries of Turkey as well. The Turkish restaurants in London are highly appreciated by all nationalities, but remarkably the British, are demonstrating substantial temptation in traditional Turkish Anatolian tastes, in particular for the variety of kebabs. GREAT CRAVING FOR TURKISH CUISINE Regardless of the increasing competition, Turkish restaurants are shown great interest due to their reasonable prices and in contrast to other cuisines, they are gratified for supplying satisfying portions and high quality at low prices. Areas such as Stoke Newington, Edmonton, Haringey, Enfield, and Tottenham consist of high-quality Turkish Restaurants. These Turkish restaurants are constantly busy with customers which desire a relish taste of Turkish dishes. London is arguably an extremely lucky by which itâ&#x20AC;&#x2122;s populated by multicultural citizens which are eager to experiment foods which belong to other cultures and Turkish food is definitely one of them. The British and other ethnic backgrounds portray great attraction to the traditional Anatolian flavours. HIGHLY RECOMMENDED Turkish restaurants are famously known for their hygiene, speedy

service, and delicious food. In accordance with many positive reviews by customers, Turkish food is the best thing which has happened to the UK. There is a rapid run up the ladder for success and recommendation of Turkish food. IMPACTS TO THE UK ECONOMY The Turkish speaking community has a great history of starting off as immigrant employees to business owners. Many have flown from across the world for better live standards and opportunities and have become valuable actors to the growth of UK economy. Turkish business owners are extremely significant to the economy of the UK by means of, playing a part in decreasing unemployment and supplying great service to needs of society. ADAVANTAGES TO THE LIVESTOCK SECTOR The existence of Turkish restaurants is not only restricted to the economy of the UK, they play a

great role in the livestock sector which obtains a great amount of support from the Turkish society. Turkish and Turkish Cypriot companies operating in London have been responsible for delivering tons of doners and meat to hundreds and thousands take-away business and restaurants. These companies not only have increased production but have assisted to systematize the process which doner kebab has been served, by enabling people to own a kebab shop with no requirement to be skilled kebab cooks. ACCOMPLISHMENTS ARE CONTINUINING The progress of Turkish restaurants in London pursues to provide high quality and great service. These businesses which began as small businesses in their early years have arisen to expand into larger restaurants. There is an enlargement in the number of Turkish restaurants which have developed into trademarks in the UK. Turkish entrepreneurs will persist to enlarge and open new restaurants.

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Get a sight into the Kurdish cuisine

onventional Kurdish cooking changes in reference to the regions by which the Kurdish people are located, also the local economies within this region. Withal, the cooking of Kurdish people, who until the end of the 19th century lived a nomadic or transhumant life, is based on animal husbandry and viticulture. The traditional economy was essentially placed upon dairy farming, the milling of wheat and the processing of animal products. There is a proverb which condenses the women’s approach toward life: “There are lambs in the spring, grapes in the fall, and in the winter, there’s me”. During the same time, this proverb portrays the relation within the foods produced and the seasons. The cooperation between the Kurds and the Armenians, Assyrians, and Turks who lived among them is illustrated in their food as well. Kurdish cuisine demonstrates a vast coincidence to those of the Arabs, Turks, Armenians, Assyrians, and Persians. Moreover, there are Kurdish dishes which differ across the regions of Iran, Iraq, Syria, and Turkey in terms of ingredients and cooking, however, the majority of the dishes share the same name. The meals served on special occasions such as weddings, funerals, festivals, and celebrations are of great significance. According to the season, these meals are served either in large halls or in gardens. In some occasions, mutton, lamb or chicken is served over rice pilaf or sometimes bulgur pilaf. The meat

close relatives living in rural areas. At the same time, Kurdish cuisine has left its imprint on large cities in the form of kebab, pide, büryan, simit and börek restaurants. COMMON KURDISH DISHES Common foods include dolma (vegetables stuffed in grape leaves), kofta (spiced meatballs or meatloaf), flatbreads, honey and black tea. As nomads and herders, lamb and chicken have been staple meats in Kurdish cuisine for centuries. Vegetables, pilaf and dairy products also comprise a large portion of traditional Kurdish food. Frequently, lamb or chicken are simmered in a tomato and yogurt-based sauce and served over rice- or bulgur-pilaf.

pilafs served to the large crowd is accompanied by bean stew or güveç, a casserole of meat and eggplant. The pilaf is eaten from common platters, but stew-type foods are served in individual bowls. In some regions, the tradition of having a picnic, called a seyran, on the banks of rivers or streams for Newroz (spring equinox) continues. The foods prepared for these picnics include dolma, stuffed köfte and a meat köfte called şifte. The most basic foodstuffs of Kurdish cuisine are milk products

such as yogurt, butter, and cheese. The most commonly consumed grains and legumes are rice, wheat, lentils, chickpeas, and dry beans. Thus, the most common vegetables are eggplant, onions, radishes, and cucumbers. Most popular special occasion main dishes are inclusive of; stuffed lamb and a stuffed eggplant dish known as Şex Mehşî. Another special occasion dish is lamb (qozî) enriched with herbs and tomato sauce. Another of the most basic Kurdish foodstuffs is bread. Considered sac-

red by the Kurdish peoples, bread is made in many different shapes and from a variety of ingredients. A few of them include: Nane tiri, a thin bread made in large quantities and dried for storage; when desired it is moistened in order to soften it for eating. The same bread is known among Turks as yufka bread. Kurdish families who maintain their traditional lifestyle in the cities continue to have their main foodstuffs such as dried goods, cheese, butter and wheat sent by their

AŞURE (NOAH'S PUDDING) This is a dish made each year during the month of Muharrem. Common among the Sunnis as well, in traditional Alevi-Bektashi societies it is made in the square as a group effort, and distributed in kettles. Care is taken to include twelve ingredients when making it. In Gaziantep, the Alevis make pisi (a type of bread) in the month of Muharrem, and distribute it every day from the 1st to the 10th of the month. This is known as hayrat yemeği (hayrat is a pious or charitable act; the dish is thus equated with an act of charity). During this month there is a fast during which no water is drunk; in its place people drink ayran, compote and other foods with much liquid. This is done in memory of Hüseyin’s suffering from thirst in Kerbela.

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Bistro the Walk: Middle Eastern treasure trove of authentic cuisine

istro The Walk is wellknown to be the centre of amazing and delicious Mediterranean dishes which are cooked freshly with the finest locally sourced ingredients.

Moreover, Bistro the Walk provides one of the warmest Mediterranean greetings and makes sure that you are as comfortable as at home. Besides that, the Mediterranean restaurants offer you a great range of

marvellous and mouth-watering starters, meat, chicken, fish, salad, pasta, and vegan dishes. In regards to its rich and tasty menu composed by the Mediterranean formation cuisine, you’ll find

amazing dishes such as imam bayildi, kleftico, halloumi, chicken ala crème, pancakes, mixed fish kebab, fishcakes and most significantly the chefs special inclusive of rib eye steak, sirloin steak, Mediterranean king prawns, lamb cutlets and mixed grill. Therefore, we firmly suggest you to this variety of wonderful and mouth-watering dishes provided by Bistro the Walk. Over the years, Bistro the Walk has formed into a stopping place for those who want to have a great time with their family, friends and loved ones and enjoy an appetizing meal with a rich optional menu. The owner of Bistro the Walk is popular for his previous success for managing The Meze Bar, Selçuk Ibrahim whom was the former manager of The Meze Bar in the past and managed it for many years in the Finchley region, was awarded “Best Restaurant Award”. Selçuk Ibrahim, who is greatly known for his achievements, has earned his rightful reputation with The Meze Bar, hence now Ibrahim provides the same quality and trust to its customers at Bistro the Walk

that is located at Potters Bar area. Along with a substantial and welcoming atmosphere and marvellous food, Bistro the Walk is highly appreciated by its Mediterranean cuisine orientated menu and pleasurable ambiance. The cheerful and warm friendly staff is always there to help and advise you on your food and ensure that you are satisfied also enjoying your experience at Bistro the Walk. On top of that, an additional appealing feature in regards to this amazing restaurant is that it also allows its customers to schedule private parties and organisations. An exceptional opportunity to organise special events with family and friends whereby you will be overwhelmed by a delicious Mediterranean cuisine. All customers have the opportunity to taste a delicious meal with a wide variety of Mediterranean alternative, thus, the feedbacks are accumulating to be positive. Speaking to Londra Gazete, Selçuk Ibrahim stated: “We have a passion for Mediterranean food, it runs through every dish that we cook for you. All of our food is freshly made on the premises and we buy our produce from local suppliers too so every dish, cooked specially to order, tastes at its best when it is served at your table. When you first step into to Bistro the Walk, we want you to be transported to a Middle Eastern treasure trove of authentic regional cooking – like a little oasis in the middle of Potters Bar. All of our chefs are trained in authentic Mediterranean cooking and we have a large selection of dishes for you to choose from. We can offer Vegetarians a fantastic choice of meals, much wider than many restaurants in the local Potters Bar area As a result, we pride ourselves on our great range of food and wine and we have a really good variety of vegetarian dishes available. Enjoy your meal with us at Bistro the Walk”. Overwhelming news for those which admirer to taste a unique and different variety of wines, Bistro the Walk offers elegant wine list which provides you a great choice from around the world including Argentina, Spain, Chile, South Africa, France, Italy and many more. Also offers a unique alternative glass room to those who want to eat and enjoy a drink in a peaceful room especially on hot summer days. Make sure you visit Bistro the Walk which is located at 99 High Street, Potters Bar, Herts, EN6 5AT. For any inquiries call: 01707 664660 or visit their website: www.bistrothewalk.co.uk

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www.bistrothewalk.co.uk

rti ve a p ü ürl nız Her t asyonları z. iz yi organ metinizde iz için h

Yazın keyfini ailenizle birlikte Bistro The Walk'ın camekanlı bölümünde çıkarın...

Finchley bölgesinde 3 yıl üst üste "Best Restaurant Award" ile ödüllendirilen The Meze Bar'ın yöneticisi Selçuk İbrahim artık Potters Bar bölgesinde bulunan Bistro The Walk'da aynı kalite ve güveni müşterilerine sunuyor.

88 High Street, Potters Bar, Herts, EN6 5AT Phone: 01707 664 660 - 01707 645 533

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A guide to the best Turkish street food

SİMİT, ÇATAL, AND AÇMA One of the most popular street foods in Istanbul and certainly one of the quickest breakfasts on the go for many city dwellers, you can find simit everywhere. Just look out for one of the many red carts filled with simit (a round crunchy bread covered in sesame), çatal (a soft savory pastry), and açma (a slightly sweet bun). You can also ask for something on your simit such as cream cheese, nutella, or olive paste that the vendor will gladly throw in the bag

for you. Some vendors even have a small package with cheese, tomatoes, olives, and cucumbers to go. Don’t forget that simit goes well with a hot glass of Turkish tea! BALIK EKMEK Eating a freshly made balık ekmek (fish sandwich) right by the Bosphorus is a pretty iconic Istanbul experience. You can find a lot of balık ekmek vendors in Eminönü as well as Karaköy. The sandwich is filled with a freshly grilled fish, salad, tomatoes, and onions and is

very delicious. We do recommend you skip the onions if you happen to be on a date. ROASTED CHESTNUTS In the winter, the smell of freshly roasted chestnuts fills up the streets of Istanbul as vendors set up their carts all around the city. You definitely won’t miss out on these chestnut vendors because of the warmth that emanates from their portable roasters. Warm your hands a little while the vendor fills up a paper bag with the freshly roasted

and hot chestnuts whose shells are split open.

and is usually a very popular night snack.

MİDYE DOLMASI Midye dolması (stuffed mussels) is the other iconic seafood-centered street food in Istanbul, and you’ll see people standing around the cart while the vendor squeezes lemon on each dolma before handing them out. People can usually eat a lot of these in one go, so you’ll have to let the vendor know when you’ve had enough. Midye dolması can be found all around the city

KOKOREÇ Even though ‘grilled and seasoned mutton intestines’ doesn’t sound that delicious at first mention, kokoreç is quite a popular street food in Istanbul. Kokoreç is grilled on a skewer, chopped into fine pieces, and then seasoned and put into a sandwich. Beware that this is a pretty greasy and well-seasoned dish, as well as a bit of an acquired taste.

A delicacy of fragrant Turkish coffee or tea after a meal? nied by water in special coffee pot subsequent to the beginning of the 15th century.

ne of the best thing about visiting a Turkish restaurant is that after your meal you are offered either tea or coffee. This feature of Turkish restaurants makes us more welcomed and embraces a feeling of being as comfortable as being at home. But, what is also great is that we have the opportunity to have a treat of either a Turkish coffee or Turkish tea. These two beverages have a significant existence

and importance of the Turkish culture, the question is how did these two popular beverages get here? Here’s an informative insight for the two beverages. TURKISH COFFEE CULTURE The launch of Turkish coffee is an important world asset, Turkish brewing is the known to be the earliest way of coffee preparation. The Turkish coffee history begins with the establishment of the coffee

beans to Turkey. In relation to the establishment of Turkish coffee history itself, it first influenced the global path of trading coffee and secondly, it highlights the global expansion of coffee culture. HOW IT’S PREPARED The method of making Turkish coffee is straightforward and unique though it is generally very strong. In particular, Turkish coffee is made in a specially created pot named

as “cezve”. Turkish coffee differs a lot from alternative types of coffee especially in the way it’s prepared, the coffee grounds float freely in the brew, causing it to leave behind a layer of mud at the bottom of the cup. Conventionally, coffee is combined with cold water in a copper pot, the coffee and water combination is stirred and slowly heated over medium heat. Turks were familiar with the cooking of coffee grounds accompa-

TURKISH TEA CULTURE Turkish tea is also one of the most popular and consumed beverages throughout Turkey and the Turkish diaspora. Especially, in Turkish restaurants, we are offered to be served Turkish tea after a great meal, which is another great bonus for visiting Turkish restaurants. Turkish tea is mostly consumed during a social gathering, breakfasts, ferry rides and business meetings. This beverage is always available within shouting distance and it is significant to Turkish social life also renders a substantial part in Turkey’s domestic economy. PREPARATION OF TEA The preparation of tea consists of using a double teapot, whereby water is boiled in the lower and larger pot and the loose leaf is steeped in the smaller pot. This procedure enables each person to consume the tea as they wish.

L G RESTAURANT 2018

the innovation of this original version of steak tartare. Traditionally an amalgam of kneaded bulgur, scallions, spices and fresh raw meat, the çig köfte served nowadays is a bit easier to stomach. This is due to legislature in 2009, after Turkey’s accession to the European Union, banning raw meat. The çig köfte lives on as a delicious, savory ball of kneaded bulgur and spices. In the style of çig köfte past, these balls of bulgur are served with all kinds of green garnishes, lemon juice and wrapped in lettuce or thin flatbread, making this dish a quick and delicious snack to eat on the go.

10 mouthwatering dishes you must taste!

or those who move beyond the initiation of döner kebab, Turkish cuisine rewards curiosity with time-honed flavors and some of the tastiest street foods in the Mediterranean. Here are 10 Turkish dishes you must taste:

MENEMEN Think all the ways to serve eggs for breakfast have been exhausted? Think again. Somewhat similar to shakshuka, menemen is a cross between scrambled eggs and a vegetable stew. Tomatoes, onions and peppers are cooked down to a savory broth, then eggs are quickly whisked in and broiled by the simmering tomato juice to form this filling, yet light breakfast staple. Additionally, cheese or sucuk, a spicy sausage, are ingredients often added to enrich the flavor. Any breakfast-goer would be remiss not to use liberal amounts of bread to dip and spoon out this goopy goodness.

DOLMA Dolma simply means, “stuffed,” but there are limitless possibilities when it comes to stuffing, a common technique in Anatolian cuisine. Dolma often uses a rice-based mixture of spices, pine nuts, and even small dried fruits to stuff vegetables such as flavorful peppers or courgettes. The streets of coastal towns and downtown Istanbul, however, feature a different kind of dolma: midye dolma, or stuffed mussels are a delicacy relished by night owls. Midye dolma come packed in their shells and arranged on large circular platters, equipped with fresh lemons to squeeze onto the salty sea-dwellers – a Turkish street food staple.

KEBAP Most fast food connoisseurs will know kebap in its most basic form

– döner, meaning ‘turning’, is the open-faced sandwich stuffed with greens and thinly shaved slices from a massive, vertically rotating skewer of meat from which it takes its name. However, those more familiar with Turkish cuisine will recognize kebap as a sprawling family tree of all kinds of skewered meats, seasoned and served with different accompaniments. Some of the most famous types of kebap are identified by their city or region of provenance, such as the spicy Adana kebap or the milder Urfa kebap. These are both from the southeast of Turkey. A particularly famous form of kebap is known as the Iskender Kebap. It is prepared over a bed of pita bread and drenched slices of meat and tomato juice and served with heaps of yogurt.

ÇIG KÖFTE Pronounced “chee,” this variant of köfte literally means “raw meatballs.” As unappetizing as the name might appear, çig köfte is said to have originated within the geography of modern-day Turkey as early as the time of Abraham. At this time, a shortage of firewood prompted

LAHMACUN Occasionally translated on restaurant menus as “Turkish Pizza,” lahmacun(pronounced lah-mahjoon) actually has more in common with a savory pie rolled out flat. Essentially a flatbread topped with any variety of minced meat and seasoning, lahmacun is always served freshly baked and often consumed in twos or threes as a meal on its own. Onions and cilantro add a bit of zing to the heavenly sensation of freshly baked flatbread seasoned with minced lamb or beef. More creative varieties are spiced with the addition of ground nuts or sour pomegranate syrup. A cousin of the lahmacun, the pide actually resembles pizza much more than the former: essentially a boat of thick dough inundated with cheese, vegetables and all kinds of meat, the pide is like the pizza’s older, stockier brother hailing from Turkey’s Black Sea region.

MANTI Described occasionally as a Turkish form of ravioli, manti comes in many shapes and forms, but most often as bits of meat folded into small, angular pouches of dough. While size and content can vary immensely, manti is set apart from its Italian cousin by an important Tur-

kish distinction: a scoop of yogurt to soften the savory flavor of the dish and add a fresh counterpoint to the meaty taste. Another tasty variation of manti is stuffed with coal-grilled eggplant, retaining all the rich flavor of the meat-laden variant, but as a distinctively Turkish alternative.

IMAM BAYILDI In Turkish cuisine, eggplant has undisputed reign. However, the name of this dish suggests something even more extraordinary, as it literally means, “the imam fainted”. The name suggests the extremity of a reaction to this flavorsome dish of eggplant braised and simmered in oil and stuffed with tomatoes and onions. Relatively uncomplicated in terms of ingredients, imam bayildi marries two essential elements of Turkish cuisine: eggplant and olive oil into a tasty staple. A variation of this dish known as karniyarik contains beef, but only as a supplement, as the real meat of this dish – and many Turkish dishes – is that notorious purple vegetable.

NOHUTLU PILAV Nohutlu Pilav, or “rice with chickpeas” is another staple of Turkish street food, elegant in its simplicity and well rounded in flavor and nutrition. Prepared in large glass boxes on wheels that are insulated to retain heat, nohutlu pilav is layers of rice and chickpeas piled high with roasted chicken stacked on top so that their juices saturate through for a delicious seasoning. Diners can either request rice and chickpeas for a filling alternative to a sit down meal. Or, they can up the quality of their meal with some slices of chicken for a couple more lira. Who knew street food could be so nutritious?