4 World Famous Marinades For Perfectly Cooked Meat

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July 3, 2019

Marinade, one amazing way to maximize the flavor of the meat. This is a very old method, which is also the most popular global technique and it is suitable for every cooking style and cuisine.

All over the world, wheatear fish is cooked, or steaks are grilled or chicken is stir-fried, marinades deliver a fail-safe method to infuse many different flavors. In fact, each country has its own traditional marinade that gives the meat a special flavor. So, if you really want to bring the flavors from a different culture into your home is by cooking meat using their popular marinade.

1. Caribbean Marinade

This marinade will give you a taste from the beautiful islands. It is an amazing spice and citrus blend that you must try. Plus, it is super easy to make.

Ingredients:

1 tsp. Chili powder
1/8 tsp. ground Cloves
½ tsp. Cinnamon, ground
½ tsp. Nutmeg, ground
1 tsp. Ginger, ground
1 tsp. of Salt
1 tsp. Cumin, ground
2 tsp. Black pepper, ground
½ cup chopped Onion
2 – 4 cloves of garlic, minced
2 tbsp. lice juice
2 tbsp. Orange juice
¼ cup of Olive oil

Directions:

1. In a glass pan or Ziploc bag combine the ingredients. Mix well.

2. Add the meat you like, fish, chicken, beef or pork.

3. Marinade for 2 hours or more.

4. Grill, stir – fry, bake… cook as you like.

2. Thai Marinade

Simple and diverse marinade that is packed with Asian flavors. It is a combination of well known Thai mix, salty and sweet.

Ingredients:

2 tbsp. Honey
2 tbsp. Ginger root, minced
1 tbsp. Garlic, minced
4 tbsp. of Caster sugar
1 tbsp. of Sesame oil
2 tbsp. dry sherry or Rice wine
3 tbsp. Fish sauce

Directions:

1. In a bowl combine all ingredients.

2. Add the meat and coat well.

3. Cover and marinate in the fridge for 6 hours or for better taste overnight.

4. Cook the meat the way you like.

3. Spanish Marinade for Beef and Pork

This marinade is perfect for beef and pork and it is enough for about 2lb. meat. Bring the Spanish flavors into your own home.

Ingredients:

4-5 tbsp. Vinegar
5-6 tbsp. Olive oil
2-3 cloves of garlic, minced
2 tbsp. Oregano, dried
¼ cup of Spanish paprika
3-4 tbsp. Water

Directions:

1. In a bowl combine the garlic, oregano, and paprika. Mix well.

2. Add the water, vinegar, and oil.

3. Place the meat of choice in a container. Pour the marinade and rub the meat.

4. Let it sit in the fridge for 24h max and minimum 2h. Coat the sides occasionally.

5. Roast, bake or fry the meat and enjoy!

4. Italian Marinade

Italy is known for its amazing cuisine. Everyone loves Italian food, well, who doesn’t love pasta and pizza? But pizza and pasta is not the only thing that represents Italian cuisine. Here is a marinade recipe to give you meat an Italian touch.

Ingredients:

1 tsp. pepper flakes
1 tsp. black pepper, freshly cracked
1 tsp. salt
1 tsp. sugar
1 tbsp. of chopped basil leaves
1 tbsp. fresh oregano leaves
1 tbsp. Thyme leaves
1 small bay leaf
4 garlic cloves, chopped
¼ cup lemon juice, fresh
1 Lemon, the zest
¾ cup wine vinegar, red
1 cup Olive oil

Directions:

1. In a bowl add all ingredients.

2. Mix well.

3. Add the meat (beef, lamb or chicken cut into cubes). Cover. Refrigerate for 24-36 hours but for chicken, you should refrigerate for 12 hours.

4. Cook and enjoy!

Start cooking right now. Call your friends and family for a nice lunch or dinner party and surprise them with the smell and taste of Italian meat or maybe Thai. It is up to you. What is important is that now you will be the executive chef between your family and friends.

Beyran Soup: A Gaziantep Breakfast Specialty

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admin

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June 30, 2019

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Today we are in Gaziantep, Turkey

Gaziantep has a history of almost 6000 years . In Neolithic period (Polished Stone Age) began. This city be home to Hittite, Med, Persia, Assyrian, Roman, Byzantine, Arab and today Turkish civilizations .

The fact that Gaziantep is located on an important caravan route which is also known as the Spice Road, other than the Silk Road has led to the enrichment of Gaziantep cuisine.

One of the most prominent examples of Gaziantep gastronomic culture is the Antep Baklava. Local Pistachios , butter and flour varieties used in the region gives this magnificant flavor to baklava.

Pistachio, known to have a history of 4000-5000 years, is the most beautiful pistachio variety in the world in terms of flavor, oil ratio and aroma.

Gaziantep cuisine is the only cuisine in the world that is mentioned by the name of the city and not by the name of its country.

The United Nations Educational, Scientific and Cultural Organization (UNESCO) has included Gaziantep in the “Creative Cities Network” in the field of gastronomy.

When you come to Gaziantep, if you wish you may begin your breakfast with Beyran Soup, a local lamb and rice soup.

Its preparation is very laborious, it takes hours .

Antep Beyran preparations start one day before. The most important material of Antep Beyran is meat. The softness and cooking of the meat affects the flavor of the meat . The meat used in making Beyran is obtained only from the arms and neck of the lamb.

Meat and bones need to be cooked on low heat for 10-12 hours and the meat must be separated to fibre. Pilaf is placed in the pan which is with oily or oil-free . Pan is placed on the stove; broth, red and black pepper and garlic are added; is taken from the stove with nippers and served hot. Boiling Beyran soup is served and must be used copper pan.

This unique spicy soup, is a breakfast speciality of Gaziantep. You must wake up early to eat the soup in the morning. Because you may not find it later in the day.

Enjoy it.

The most expensive foods in the world.

By

Seth Green

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June 28, 2019

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The idea of what exactly an expensive food varies greatly from person to person. People price food based on personal expectations most times in with each person having their rank of what a meal should really cost, in relation to pocket size or just plain intuition. Well regardless of how you perceive what an expensive meal is, this list would surely cut it for you.

Moose cheese.

Topping our list is one of, if not the most expensive cheeses in the world. The moose cheese a product of only solely the moose house farm located in Sweden, moose cheese which is white in color and bearing a somewhat resemblance to the feta cheese isn’t available in much quantity just like any expensive commodity. It comes in for €1,000 ($1,074) per kilogram, which is enough to indication for it to top our list.

White albino caviar.

Second, on the list is a food that truly defines the term limited-availability. The white albino caviar is such an interesting food due to it solely being available every 100 years. The food is basically eggs from the albino sturgeon, a very large fish that lives in the Caspian Sea. The eggs when produced are collected with each kilogram costing €8,500 ($9,100).

White truffles.

It’s quite baffling to consider that a truffle could cost so much consi9dring how common a commodity they are for whoever is interested, but in the case of white truffles, there’s an exemption. These special truffles can only be developed under certain specific conditions, and it just doesn’t end there, they are also collected by special means and preserved. This process returns an end product which has an exquisite aroma and taste all coming in at a hefty price tag of around €2,000 ($2,100) per kilogram.

Saffron.

Flowers have always been attributed to beauty and signify value, but the saffron brings a new meaning of value in this context. This flower is used as a seasoning and is so rare to have access to due to the flower only growing only seven days a year in autumn. If this doesn’t speak specialty, then I don’t know what does. This rare flower is processed by hand and collecting 1kg worth of it requires about 300,000 flowers and having a cost range of $500 to $1,000 per kilogram collected.

Swallows nest soup.

One of the most dangerous bests known to man are the swallows, especially due to where they site their nests. The nests of these birds are created from their saliva without the addition of any other materials and that’s not all, as these birds build their nests on sheer cliffs making accessibility as dangerous as ever to not only man but also wildlife as well. The Chinese specialize in preparing these delicacy pricing it at around $3,000 per kilogram, mainly due to the nests being present on cliffs where the risk of falling off is of a very high percentage.

Kopi Luwak Coffee.

Last on this list is the only which is produced in industrial quantities. The kopi Luwak Coffee is produced solely in three regions, Indonesia, Philippines, and southern India. Caffeine lover would have to cough out a sum between $250 to $1,200 to get their hands on a kilogram of this coffee. The Kopi Luwak Coffee is the most expensive coffee in the world not only due to its limited availability but also due to the specialized means by which it is produced. This delicacy is best-given justice to if it is experienced in person.

TABAKLAR FISH RESTAURANT

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admin

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June 26, 2019

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One of the oldest bazaars in Turkey, Kemeraltı is a historical market district of İzmir. Today It remains one of the liveliest parts of İzmir.

You can find the unique tastes of the Izmir cuisine in the historic Kemeralti Bazaar. Inside the inns within the bazaar, the small , unpretentious many restaurants that are hard to find in the narrow streets serve delicious Izmir dishes and salads to their customers.

One of them is Tabaklar Fish Restaurant.

Here you will find one of the most delicious fish you can eat in your life.

The restaurant was established in 1959. They’ve been doing this job for 60 years.

The popular name of the restaurant is Zahmetsiz, which means “Effortless” Fish Restaurant. Because you eat great fish here effortlessly. There is no problem with stripping. Because the bones of the fish have been removed.

Before entering the restaurant, we recommend you to take your pickle water from Kemeraltı Pickle. That’s what we do.

We are entering the fish restaurant. As usual, we both order one portion of “zahmetsiz” and only one portion of grilled sardines.

Our orders are put on the charcoal grill.

If you order fish here, you can have a plate of fish, a salad (they serve without asking) and a small turkish delight called helva.

This is a simple lettuce, tomato, onion salad. However, the olive oil put on it and the lemon you squeeze later makes it a great flavor. You can find the world’s best quality olive oil in Turkey. The miraculous component of Mediterranean cuisine.

Salads are served while the fish is cooked on the grill.

First the sardines were cooked. Olive oil is poured over and served with lemon slices. Sardines is an abundant fish in the Aegean Sea. You can eat grilled or fried in oil. We preferred the grilled sardine because it was healthier.

Then, zahmetsiz called leer fish was served. Of course, olive oil was poured on it again.

You can see On the wall is an old newspaper clipping titled “The fish does not exist anywhere else like this ” about Tabaklar fish restaurant.

After the fish is finished, halva is served for dessert. The dessert, tahin halva, is really good too.

We are interviewing the 3rd generation owner of the restaurant.

When customers are low, the restaurant’s veteran waiter eats his own fish. He says he’s worked here for 30 years.

Only lunch is served here. No alcohol service.

If you go to the historical Kemeraltı Bazaar in Izmir , we definitely recommend Tabaklar Fish Restaurant.

TABAKLAR Fish Restaurant

872 Sok. No:134 | Konak Merkez, Konak, İzmir, Türkiye

Macedonian Traditions – Celebrating Saints Day “Slava”

By

Maja Bilbilovska

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June 24, 2019

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We Macedonian love to celebrate for anything, even for the smallest things we make it a big thing out of it. The main reason is we love to be around other people. We enjoy company, music, dancing and especially the food. Every free day that we have it is the best spent with family and friends outdoors grilling and having fun. Even bad weather can’t stop us, there are restaurants or in the comfort of our homes. In fact, you don’t really know when someone comes to your door and nock just to have a nice cup of coffee and a good and warming conversation.

Macedonia is a Christian country (orthodox) and everyone tries their best to respect and follow in the Christian path no matter how busy this world has become. We don’t just celebrate Christmas and Easter we respect all saint’s days. Almost every family has its own saint that they celebrate as their guardian. On the saints day (or the day before) a priest comes to our home and we have homemade bread and boiled wheat ready on the table. He then reads – sings from the bible and sanctifies the bread and the wheat with red wine. This type of saint’s day celebration is called “slava” (loosely translated Glory). Where this is going? Be patient.

On the day of “slava”, (some homes day before and after too) we are waiting for guests to arrive. It is said that you don’t invite for “slava”, you do it only once, to inform them that you are celebrating a saint’s day. Everyone is welcomed.

However, at home the preparation for this day started even a lot earlier, especially depending on how busy the family is with work. All that preparation is for the table, and what we are going to serve. It is a big deal. Especially the hardest part is if the saint’s day falls on a day of fasting. But one thing at a time. Let me tell you first the main thing and one of the most important parts of the “slava” and then I will continue with all the other traditional meals that you can find on that table.

1. Wheat

“Pchenica” – wheat is a symbol that most homes prepare to serve people before they are asked what are they going to have for a drink. This boiled wheat and then grounded. Then we add icing sugar, ground walnuts, and nutmeg. Then it is shaped let’s say like a cake and then we decorate it. It tastes amazing, really.

2. Kiflici (crescent)

We make a lot of kifli, and placed on the table instead of bread (every meal here is served with bread) but kifli are even better. They are soft and tasty and some are filled with white cheese.

3. Salads

At least 2-3 different salads. It can be anything, starting from “shopsksa” (tomatoes, cucumber, and white cheese), mixed salad (cabbage, beetroot, and carrots), to creamy salads like “taratur”, “Ruska Salata”, “macaroni salad”, “potato salad”, etc. These are appetizers and are mostly eaten as starters with a good quality of “rakia” (Macedonian brandy that is 50%-60% alcohol).

4. Meat, lots of it

Patties, pork ribs, chicken, lamb, meat rolls, you name it. Most of them are cooked using a traditional recipe but today we also try to experiment and get something new.

5. Desserts

Cakes, cookies, “baklava”, “Tulumba”, “eclairs”, etc. If we have time we do everything at home but if not we order and we try to find someone who makes them homemade and not as the store bought.

6. Drinks

“Rakia”, Beer, white wine, red wine, vodka, cognac, sparkling water, soft drinks, etc. If you have the chance to be a guest at this celebration you will be offered many types of drinks, you will feel like you are at the bar. Macedonian people take pride in the different alcoholic beverages and I can say for sure that they are a lot stronger compared to many other hard drinks around the world.

And all this is served and placed on the table at once. All the dining and eating is filled with laughter, excitement, love, and joy. Plus if a good song is playing you will definitely hear singing and see even dancing.

Lastly, what about those days when that special saint’s day falls on a day of fasting? Well, we don’t serve anything that is an animal product. Meaning, no meat, milk and milk products, eggs, etc. you got the point. This is harder for the host to prepare because there aren’t many options, but as the main meal fish is allowed to be served. In this case “pastramka” it is. This is Ohrid Trout that is widely known for being one of the best trout on the Balkan and not just here in Macedonia.

If you have a chance to be a guest at “slava” don’t wait to be asked twice because you won’t. They will be expecting you to come and in my opinion, don’t miss it because one way to get the best traditional food and be part of Macedonian culture is being a guest on this special day.

Turkish Breakfast

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admin

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June 22, 2019

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If you are visiting the Turkey, you must surely see İzmir.

Izmir is one of the perfect places in the world to spend a happy holiday due to its sun, beautiful sea and friendly people. Also, Izmir is a very unique destination with its cultural and historical attraction sites.

When you go to Izmir you must see Urla that is known for its Fish, Vegetables, Flowers, Olive oils and Wines.

Urla is a small town 30 minutes by car outside Izmir. It has a population of 50.000 and thanks to the 6 lane highway, Urla is only 35km from Izmir center.

You can enjoy a lovely day in Urla with sea, forest and meal joy.

Also it is a nice selection to make a good breakfast.

Our recommendation among dozens of breakfast houses is Yoruk family restaurant.

The restaurant is in a lovely forest in Demircili which is 13km away from Urla centre. It is in the hills just a couple of miles from the coast ,and located in a big garden.

Today is a very hot and sunny day. We park our car and enter the restaurant. The heavy wooden tables are spread widely in the shade of a grove of trees. If you want to escape from the heat this perfect family venue among the pine trees very cooler.

We select a table and review the menu.

We came here as 4 people. However, based on our previous experiences, we only order breakfast for two. Because that’s too much for us. We also want 1 portion of fried egg with sausage and 1 portion of pita with minced meat and egg.

Our breakfast, which consists of various types of cheese, green and black olives, a few kinds of jams and honey, cream, butter, yoghurt appetizers and tomato paste appetizers, almost fills our table. All is fresh and honest. The pitta bread was also fresh and heat. The traditional drink of Turkish breakfast is brought to a thermos.

Many of the products are carefully selected from their own production or products grown in natural environments from surrounding villages.

It is possible to see the chickens roaming freely between the tables.

There are ducks in the mini lake a little further away.

The 2 person breakfast really satisfies us.

We highly recommend this breakfast to everyone.

Yörük Aile Evi

Adress:Yağcılar Mahallesi, Demircili Köyü Yolu, 35430 Urla/İzmir

Street Food from Around the World

By

Tanner Flick

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June 21, 2019

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One of the items on my bucket list is to travel to as parts of the world as I can and try at least one street food item that is central or unique to that region. The following street foods are just a handful of items that I would like to check off of my list, so if you live somewhere that I happen not to mention below, please feel free to leave a comment down below with some suggestions on what I should try!

Elote (Mexico)

A whole ear of corn, either on or off its plant, is referred to as “elote” in Central America and Mexico. Elote can be served either salty or sweet, often being boiled in water with salt and various other spices. One of the more popular ways to enjoy elote is to add butter and/or mayonnaise, cheese, and sometimes chile powder and lemon or lime juice.

Empanada (South America)

Empanadas can be served as a main dish or dessert. Main dish empanadas can be filled with chicken, beef, or even fish. They can be spiced and also stuffed with onions, peppers, or beans as well. Dessert empanadas can be stuffed with a fruit or chocolate filling. Empanadas can be baked or fried, with a mark on the dough to help distinguish between dessert and main dish empanadas.

Funnel Cake (United States)

This is the only item on this list that I have tried myself, but I loved it so much that it had to be included here. Funnel cakes get their name from the funnel that the batter is poured through. Pouring the batter through a funnel gives it that unique shape and texture. Funnel cakes can be enjoyed plain how they are, but it is common to top them with powdered sugar and/or fresh fruit. I find that a combination of cinnamon and powdered sugar, a small amount of whipped cream, and a handful of strawberries make for the perfect toppings to a funnel cake, but the possibilities are endless!

Gyro (Greece)

Originating in Greece and slowly traversing to the United States, gyros have become an iconic street food here in the United States and Greece as well. The meat for gyros, primarily being beef, chicken, or lamb, is hand-prepared and vertically grilled. Tomatoes, onions, and tzatziki sauce accompany the meat, with this combination being wrapped up in any sort of pita or flatbread. This is a food that I have seen on the menu at several fast-food places, but I personally would prefer to try my first gyro in Greece.

Jerk Chicken (Jamaica)

I love chicken, so this is one that I am especially excited to try. Jerk chicken can either be flavored by dry rubbing the meat or wet marinating it. The chicken is spiced using Jamaican jerk spice, which is a particularly hot spice combining allspice and hot peppers known as Scotch bonnet chili peppers. The smoky flavor that can be found in jerk chicken comes mainly from a variety of cooking methods, with the primary method being to use a more modern wood burning oven.

Meat Pie (Australia/New Zealand)

Meat pies in Australia and New Zealand are quite iconic, often being considered as the national food of both areas. These pies are normally hand-sized snacks which contain any sort of meat, usually diced, and gravy. To add a little more complexity to these handheld pies, some places might mix in mushrooms, onions, and cheese as well. Meat pies in Australia and New Zealand are sold in supermarkets already frozen and ready to heat, or by individual and street vendors who make them on the spot.

New Generation Lokma

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admin

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June 17, 2019

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One of the street foods unique to İzmir is lokma. Lokma is a bite-sized pastry made of fried dough soaked in sugar syrup or honey and cinnamon, typically shaped into a ring or ball. It was cooked by palace cooks in the Ottoman Empire for centuries and influenced by other countries cuisines of the former countries of the Ottoman Empire in the Balkans, Middle East and the Caucasus. While in the former Ottoman countries such as Iraq and Greece it is an ordinary dessert, it has a ceremonial meaning in Turkey and is generally not consumed as an everyday dessert. Traditionally, forty days after someone passes away, close relatives and friends of the deceased cook Lokma in large quantities and serve to neighbours and passersby. People form queues to get a plate and recite a prayer for the soul of the deceased in return after eating the Lokma.

It is a common treat especially in the west part of the country and there are special companies in this area making lokma for such occasions. They take big cauldrons to the place they are invited and make lokma right there. It’s not surprising to see people in long queues in front of these cauldrons since that they are popular and given away for free!

When we walk into the streets of Izmir; we enter this lokma shop: Lokmella. It is almost impossible to sell the traditional lokma. Because it is distributed free of charge at just about every corner in izmir.

The new trend is the new generation of lokma shops, which are a different example of entrepreneurship.

The difference of new generation lokma from traditional lokma dessert is that no sherbet is poured. Cream, chocolate or different fillings are made into the dough and served with various sauces and decorations. Chocolate is the most preferred but there are almost 40 different varieties such as caramel, tahini, blackberry, ice cream, biscuit!

The modernization in of a traditional flavor with a brand new marketing strategy is very tasty for some. However, some believe that this traditional food, which has not changed for centuries, should not be spoiled. They say it’s not a lokma anymore, it’s name got to be something else.

However, the name continues to be said as the next generation lokma.

If you ask us, it’s not important the name but the taste. Because it really tastes so good.

Alsancak Mahallesi, 1480. Sk. 3 B, 35220 Konak/İzmir

Traditional Macedonian Food in Restaurant “Oreov Lad” – Skopje, Macedonia

By

Maja Bilbilovska

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June 17, 2019

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I really love our traditional food, Macedonian. When I cook at home I focus on dishes that I have learned from my grandmothers, my mother and I even have one favorite that my dad cooks. In fact, in my family, everyone loves and enjoys cooking. I am not saying that I don’t enjoy some experiments and variations but the classic dishes are always more filling and comforting.

However, our traditional food can’t always be offered in restaurants. This is because some of them require hours of preparing and then cooking the actual dish. Well, that is why is so delicious. But, when I hear or read impressions from others who have visited restaurants that their theme and menu is based on traditional and home cooked meals I always go to try it myself. I am always searching for the best, one that will give the impression like the dishes that are were and are still cooked in my home.

It was a few years back when I heard about a restaurant that left an unforgettable impression on my parents when they were young. What was more exciting? It was that the same one is still working and it has become one of the best and most popular in the country especially because of their specialties and national kitchen. I am talking about Restaurant “Oreov Lad” Skopje, Macedonia.

But I wanted to see this for myself and so I went there about a week or so after I learned of this place. I loved that it wasn’t far away from the city I used to live. It was about 20-30 minutes drive. And of course, I made sure to reserve before going because you can hardly find a free table if you don’t.

An Ambient that Takes Your Breath Away

When I entered I was astounded, I couldn’t bear the thought that this place actually exists. It was like a magical wonderland filled with nature and beautiful scenes and aromas. In fact, it woke all my senses, especially the smell. It was mixed with nature and food. “The real deal” was my initial thought. Even though it was late spring and I would really love to sit and have my lunch outside I wanted to check out inside as well. Once I saw it I immediately pictured a nice winter day when the snow is falling and having dinner by the fireplace with a nice, calming and traditional music in the background.

So, yes, I was truly impressed by the ambient but my biggest worry was the food. Will they manage to serve freshly made and delicious traditional food without any delays? There wasn’t one empty table and I can say that you really need years of experience to manage this type of restaurant.

Only Traditional Food

Once I got the menu I started to read and read. It took me maybe 30-40 minutes until I could pick something I really wanted to try. It wasn’t easy to choose, all of their dishes were just what I was looking for in a menu. So they passed this test and what was the moment of truth was the food itself.

I ordered “Pingjur” as an appetizer, it is my favorite in the spring and summer days. It is made from fresh ingredients, banana pepper, red tomatoes, and eggplant and as an addition I got a white cheese. For the main meal, I ordered something very interesting,

I can’t express my true experience from the first taste of the “pindjur” it took me way back when I was a kid and when my grandmother made it for me. Well, it most restaurants this is classified as an appetizer but in most Macedonian home this is served as a breakfast or even a main meal.

When it comes to the main meal that I got it was delicious, even more then I expected. I have had this traditional dish, I have made it myself but not like this, It was truly memorable. The main meal that I ordered was “Oreov Lad Grne”. It is a type of “casserole” made from three different types of meat (beef, pork, and chicken), mushroom and sauce, placed in a traditional baking clay pot closed with a clay lid and secured around with dough. This type of cooking keeps all the flavors inside and the clay pot gives a special flavor, the true flavor of Macedonian traditional food.

I just remembered one thought that I had when I was there for the first time. They have an amazing playground for kids, safe and fun. I thought to myself one day maybe I will bring my kids here to have lunch and let them play. Well, I did a few weeks ago (I have 2, a boy and a girl). They both enjoyed it here and not just them but our dog too. I really love this place it is open for everyone and everyone here is friendly and they really offer a warm and professional service. That is why I never miss out coming here.

Here’s What You Need to Know About Ceviche

By

Hannah Wyatt

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June 15, 2019

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Skeptics, you can calm your nerves. The most raw thing about ceviche isn’t the raw fish, but actually the raw and dazzlingly rich flavors it creates. Many are shocked to find out what exactly ceviche is and how it’s prepared. Given that it’s as raw as, and essentially as risky as some sushi, people are sometimes hesitant to try it. A lot of people associate eating raw fish and meat with primitive customs or dire times. You may have read The Old Man and the Sea and cringed at one point. The main character’s willingness to pull raw fish out of the sea and eat it on the spot seems daunting. He was in a desperate situation.

However, times inevitably change. And with careful, educated practices, you can easily consume uncooked meat and fish. You shouldn’t be scared of the less-than-dead looking appearance of the fish in ceviche. It’s nothing to worry about.

So, if you have any reservations about this dish, set them aside. Here’s the deal. Ceviche is a dish traditionally prepared in Latin American countries. Most popularly, it hails from Peru and Ecuador, although it’s also commonly made in Mexico and Spain. There are also variations prepared in America.

Ceviche is somewhat akin to pico de gallo, and you can serve it as such. Some cultures top the ceviche concoction on toasted tortilla or other ground-corn products. It’s very unique, though. And as much as I can try to compare it to other dishes, it’s truly one of a kind. It’s made of extremely fresh ingredients, including tomatoes, onions, raw fish and shellfish, and sometimes even corn. The citric ingredients in ceviche include lime juices and fresh tomatoes. They’re acidic enough to turn the skins of the fish and shellfish slightly pink. It also creates a slight firmness in them. Some people are convinced that this is equal to cooking, although no heat is actually involved. That’s the magic of ceviche… it cooks (kind of), but it’s in a similar chemical way.

So, there you have it. You don’t really have to be afraid of the raw nature of the ingredients, so long as you’re reasonably careful about where you’re eating it and who’s preparing it. Just remember to ensure freshness!

As you’d probably guess, the widespread use of this dish warrants its many recipe variations. Especially when it comes to America, where variations fuse traditional Latin American preparation with locality.

In some variations, the ceviche recipe almost resembles the Southern low country broil. It includes anything from shrimp to corn. The main and distinctive difference ceviche holds, however, is the fact that all seafood involved is left raw.

In American styles, you may see this dish decoratively served in a clear glass or dish. This allows the radiant, natural colors of the ingredients to shine through, creating an inviting meal. It’s also sometimes served with chips or other foods to dip in it, although it can be eaten as is with a fork or spoon.

In Spain, ceviche is done a little bit differently. There, you can find recipes including a vast array of fish, like sea bass, salmon, halibut, or turbot. However, it might omit the tomato component entirely. This gives a lighter flavor that focuses on the zesty lime. And it makes room for the unique component of fresh chili peppers.

Because it contains essentially raw fish, it’s best prepared in close proximity to coastal areas, where the seafood can be gathered fresh. Absolute freshness of ingredients is totally essential to making this distinct dish work well.

If you ever have the chance to try ceviche in Peru or Ecuador, you’ll be delighted to find that the flavor is almost as surprising as its rawness. You might even get to catch the fish fresh on a boat and make it yourself. However you serve up this specialty, don’t forget to tell your friends all about it!

Sources:

https://whatscookingamerica.net/History/CevicheNotes.htm

https://www.spain-recipes.com/ceviche.html

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Kopi Luwak Coffee.

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