How are you travelers it’s one week i didn’t write nothing but last week i was sick, yes for Christmas.

How was your Christmas ??

We spend a dinner and lunch together and was really funny, after that i said what can i write for the next blog??

FOOD why not ??

Everybody love the food and after 2 month i’m here i would like to talk about some food i taste in this experience.

For who don’t know i’m vegetarian so it’s not so easy but you can find easly a lot of option, i would like to write here some of that ( My favorite 😉 )


Its primary ingredients are water and yogurt, and ayran has been variously described as “diluted yogurt” and “a most refreshing drink made by mixing yogurt with iced water”.

Ayran is served chilled and often as an accompaniment to grilled meat or rice especially during summer.

Salt (and sometimes pepper ) is added, and dried mint can be mixed in as well. One variation includes diced cucumbers to provide a crunchy texture to the beverage.

Urfa biber

Urfa biber (also known as isot pepper) is a dried Turkish chili pepper  cultivated in the Urfa  region of Turkey. It is often described as having a smoky, ‘rasin-like’ taste.

The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called ‘sweating’, and works to infuse the dried flesh with the remaining moisture of the pepper.


It may have been invented in what is now modern Turkey, in the Anatolian Provinces of the Ottoman Empire in its early era (15th or 16th century), to become a popular element of, Ottoman cuisine or it may date back earlier to the Classical era of the eastern Mediterranean region. (cf. Baklava)

Börek may have its origins in Turkish cuisine and may be one of its most significant and, in fact, ancient elements of the Turkish cuisine

Su böreği ‘water börek’ is one of the most common types. Sheets of dough are boiled briefly in large pans, then a mixture of feta cheese, parsley and oil is scattered between the layers. The whole thing is brushed with butter and laid in a masonry oven to cook. it may be thought of as a drier.

Biber salçası

Biber salçası (literally “pepper paste”; also called kırmızı biber salçası, literally “red pepper paste”) is a thick, deep red paste made from red chili peppers or sweet long peppers and salt. The peppers’ stems and seeds are removed, and then the pepper is crushed and salt added. The crushed peppers are sun-dried for six to seven days (depending on the strength of the sun) until the mixture develops intense sun-dried flavor and a pasty consistency.


The word simit comes from Arabic samīd (سميد) “white bread” or “fine flour”

Simit has a long history in Istanbul. Archival sources show that the simit has been produced in Istanbul since 1525. Based on Üsküdar court records (Şer’iyye Sicili) dated 1593, the weight and price of simit was standardized for the first time. The 17th-century traveler Evliya Çelebi wrote that there were 70 simit bakeries in Istanbul during the 1630s Jean Brindesi’s early 19th-century oil paintings about Istanbul daily life show simit sellers on the streets. Warwick Goble, too, made an illustration of these simit sellers of Istanbul in 1906. Simit and its variants became popular across the Ottoman Empire.

Simit is generally served plain, or for breakfast with tea, fruit preserves, or cheese or ayran. Drinking tea with simit is traditional. Simit (“Bokegh” in Armenian) is a traditional Christmas bread in Armenia.

I suggest to come here and put a lot of like EVS in Turkey (you can find here a lot of beautiful story and photo)