Ali Ronay, Executive Chef at Swiss Otel the Bosphorus, demonstrates the very best examples of Turkish food as he states ‘first to the eye, then, to the mouth’.
– Mediterranean Sea Bass🐟 is an incredible source of protein and Omega-3 fat
– Lentil is another great source of protein for #vegan consumers
– Aegean region of Turkey 🇹🇷 produces 70% of Laurel (Bay) 🍃 Leaves. This aromatic seasoning just takes your seafood feast to the next level.
– Aubergine puree is made with amazing Turkish eggplant 🍆.
Turkish Tastes are pure health and joy.🤤
Follow us for the upcoming recipes 🍽 by global chefs! 👨🍳
@askturkiye @egeihracatci @turkishtastesofficial