Köfte is a traditional ground meat dish prepared in many regional variations. On the plate, it most often takes the form of grilled cylinders, balls, or patties. The basis of the recipe is a high-quality meat mixture with enough fat to maintain juiciness. The meat is seasoned with onion and various spices. Ideal preparation takes place on a charcoal grill, thanks to which the dish acquires an unmistakable smoky aroma.
Ezme is a spicy Turkish vegetable salad made from fresh vegetables and herbs, hand-chopped with a knife. Its base ingredients are tomatoes, green peppers, onions, parsley, chili peppers, and garlic. The key rule when preparing it is that the vegetables are never blended, as the salad would become too watery. Ezme originates from Anatolia and is traditionally served as a side dish to meat dishes.
Çoban salatası ("shepherd's salad") is one of the most popular vegetable salads in Turkish cuisine. Its name refers to its rural origins, where shepherds prepared it from fresh and easily available ingredients. It includes tomatoes, cucumbers, green peppers, onions, and fresh parsley. Thanks to its simplicity and refreshing taste, it pairs perfectly with kebab, köfte, pide, or grilled fish
Ezogelin çorbası is a traditional Turkish soup made with lentils and bulgur, and it is a staple of Turkish cuisine. It symbolizes Turkish hospitality and warmth. It originates from the Gaziantep region in southeastern Turkey, and its name refers to Bride Ezo, who allegedly prepared this soup for her mother-in-law as a gesture of love and care. The soup is traditionally served hot with a slice of lemon.
Beyran çorbası is a traditional Turkish soup made with mutton, originating from Gaziantep, a region famous for its rich cuisine. The base is a strong broth made from lamb meat and bones, prepared through several hours of slow cooking. The soup is especially popular as a breakfast dish.
Pegasus Airlines is a Turkish low-cost carrier known for cheap flights to exotic destinations. While the basic fare does not include any refreshments, the BolBol loyalty program offers an interesting alternative. You can easily turn points collected for flights into a free hot meal. I recommend betting on their local, Turkish cuisine.
Forbína Bar is a new cocktail venue in Prague. It is located in the Lažanský Palace on Národní třída, directly opposite the National Theatre. The cocktail menu is inspired by the theatre's repertoire, offering drinks named after its productions. The composition and presentation of the cocktails reflect the essence of each performance. Forbína prides itself on the meticulous presentation of its drinks, complemented by captivating stories told by the bartenders. The stunning interior, designed by the Olgoj Chorchoj studio, combines natural materials with artistic elements.
Pho 100 is a venue in Prague's Anděl district, focused exclusively on the Vietnamese soup phở. The project is led by brothers Khanh and Giang Ta, who previously operated the Taro restaurant here. The menu offers four variations of phở. Rice noodles are made on-site using a special machine imported from Hanoi. Thanks to the self-service ordering system, the service is very fast.
Iranian kabab is skewered grilled meat prepared over an open flame or hot charcoal. It is a cornerstone of Iranian cuisine. The most famous types include kabab koobideh made from minced meat, joojeh kabab from marinated chicken, and kabab barg made from thin slices of meat. Kabab is traditionally served with saffron-flavored rice or fresh flatbread, grilled tomatoes, herbs, and yogurt dip.
Beryani is a regional dish from Esfahan made from minced lamb that is seasoned with aromatic spices, grilled in special pans, and served on traditional Iranian sangak bread. The dish also includes minced lamb lungs. Beryani is complemented by fresh herbs (sabzi khordan) and enjoyed with a refreshing yogurt-based drink, doogh.
