We love MANTI !

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 Manti are dumplings popular in most Turkic cuisines, as well as in Caucasian, Central Asian, and Chinese Islamic cuisines. It is closely resembling the East Asian mandu, baozi (or buuz), and to the Nepali momo. Manti are also popular throughout the Commonwealth of Independent States, where the dish spread from the Central Asian republics. Manti dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a dough wrapper, either boiled or steamed. ‘Manti’ indicates either singular or plural.

 

 

 

 

A mid-15th-century Ottoman recipe has survived, with the manti filled with pounded lamb and crushed chickpeas, steamed, and served topped with yogurt mixed with crushed garlic and sprinkled with sumac. In modern Turkish cuisine, manti are typically served topped with yogurt and garlic, and spiced with red pepper powder and melted butter, and topped with ground sumac and/or dried mint by the consumer.

 

These are my best friends and we were eating manti in Istanbul 🙂 We love it 

 

I missed that kind of breakfast

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This is an image from my Instagram. I prepared a breakfast to my best friends in my home, Istanbul. And now I am in Belgium. I missed that breakfast. It is Turkish breakfast. A kind of 🙂 There was cheese ( but turkish cheese like white cheese), tomatoes, egg with meat, cucumber, olives (3 type), salami, jambon, turkish bread (turkish bread is different because it is very soft inside of that bread) and tea of course 🙂 Tea is really important in Turkey. We are not a coffee country we love tea 🙂

http://instagram.com/p/fKNiDRpYc1/

 

 

 

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https://twitter.com/Gizemerbas/status/442419742625005568

 

My Erasmus friends and a day in Lille, France 

Stella Artois

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My favorite beer in Belgium. It is a commercial about Stella Artois 🙂

Belgium is a beer country :)

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For a comparatively small country, Belgium produces a very large number of beers in a range of different styles – in fact, it has more distinct types of beer per capita than anywhere else in the world. In 2011, there were 1,132 different varieties of beer being produced in the country. The brewing tradition in Belgium can be traced back to the early Middle Ages and 6 varieties are still produced in Trappist Monasteries where brewing was initially used to fund their upkeep.
On average, Belgians drink 84 litres of beer each year, down from around 200 each year in 1900.Most beers are bought or served in bottles, rather than cans, and almost every style of beer has its own particular, uniquely shaped glass or other drinking-vessel. Using the correct glass is considered to improve its flavor.

 

 

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The varied nature of Belgian beers makes it possible to match them against each course of a meal, for instance:
Wheat beer with seafood or fish.
Blonde or Tripel beers with eel, chicken or white meat
Dubbel or other dark beers with dark meat
Fruit Lambics with dessert

 

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A number of traditional Belgian dishes use beer as an ingredient. One is carbonade, a stew of beef cooked in beer, similar to boeuf bourguignon. The beer used is typically the regional speciality: lambic in Brussels, De Koninck in Antwerp, so that the taste of the dish varies. Another is rabbit in gueuze. The Trappist monastery at Chimay also manufactures cheese that is “washed” with beer to enhance its flavor.

 

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I advise to you drink beer all your meals 🙂 because beer is cheaper than water in Belgium. I always drink beer with my meals 🙂 In my country there are not that much variety beers. But here there are thousand types of beer 🙂

 

Did you say chocolate ?

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If there is one thing Belgium is famous for it HAS to be CHOCOLATE! From pralines presented on special occasions to ever-present squares of decadently rich “Noir de Noir” offered with an equally deep, rich cup of coffee. Chocolate is everywhere! Doopsuiker (dark chocolate drops covered in a hard candy shell) even welcomes the arrival of a new born baby!

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Belgium is famed for its high quality chocolate and over 2,000 chocolatiers, both small and large. Belgium’s association with chocolate goes back as far as 1635 when the country was under Spanish occupation. By the mid 18th century, chocolate was extremely popular in upper and middle class circles, particularly in the form of hot chocolate, including with Charles-Alexander of Lorraine, the Austrian governor of the territory.From the early 20th century, the country was able to import large quantities of cocoa from its African colony, the Belgian Congo. Both the chocolate bar and praline are inventions of the Belgian chocolate industry. Today, chocolate is very popular in Belgium, with 172,000 tonnes produced each year, and widely exported.
The composition of Belgian chocolate has been regulated by law since 1884. In order to prevent adulteration of the chocolate with low-quality fats from other sources, a minimum level of 35% pure cocoa was imposed. Adherence to traditional manufacturing techniques also serves to increase the quality of Belgian chocolate. In particular, vegetable-base fats are not used. Many firms produce chocolates by hand, which is laborious and explains the prevalence of small, independent chocolate outlets, which are popular with tourists. Famous chocolate companies, like Neuhaus and Guylian, strictly follow traditional (and sometimes secret) recipes for their products.

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Yes chocolate can almost be considered an institution in Belgium. Creamy milk chocolate, rich praline, smooth dark fondant. Mmmmmmm. My mouth is watering just thinking about it all! Your’s too? Well then don’t wait any longer!

 

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French fries ! No it is Belgian Fries :)

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Pommes Frites in France, Chips in the UK, French Fries in America, PatatesKızartması in Turkish, Frites in Belgium. The origin of the fried potato is hotly contested. The unproven story is that fried potatoes were common in the Dinant region of Belgium. During WW1, American soldiers had these warm, filling snacks for the first time and called them French fries, as it was the official language of the Belgian Army at that time. One thing is sure; by the 1830’s, deep fried potatoes were popular in both France and Belgium.

 

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I ate all the times fries in Belgium. Because I like it and I like sauce. Now I am going to tell how to make a Belgian Fries.

– First you have to buy potatoes in supermarket.

 

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Then it is ready to eat it 🙂

 

 

 

Waffle

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In my last post I showed you mussels. Now I am going to show you to Belgian Waffles. My first waffle in Belgium is in Brugge. Last month I visited Brugge. I went to all the historic places and canals. Then I got tired. I decided to eat waffle.

First I want to explain what is Belgian waffle. The Belgian waffle is a type of waffle popular in North America identified by its larger size, lighter batter, and higher grid pattern that forms deep pockets and has larger squares than the standard American waffle.
No single type of waffle is identified as a ‘Belgian Waffle’ within Belgium itself, where there are a number of different varieties, including the Brussels waffle, the Liège waffle and the stroopwafel. What is known in North America as the ‘Belgian waffle’ does not exist in Belgium. It is somewhat similar to the Brussels waffle, but Brussels waffles are crispy on the outside. As opposed to a traditional North American waffle, the Belgian waffle traditionally uses yeast instead of baking powder,[1] although contemporary Belgian waffles are often made with baking powder. In North America, they are often eaten as a breakfast food; toppings vary from whipped cream, confectioners sugar, soft fruit, and chocolate spread, to syrup and butter or margarine. Alternatively, they are served with vanilla ice cream and fresh fruit  as a dessert.

 

I ate not fruit ones but I ate only waffle and chocolate. 🙂

 

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This is my waffle 🙂

 

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I like waffles in Belgium. If you come to Belgium you must eat waffle and muscles. Enjoy your dessert !