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He was born in 1958 in Canakkale. After completing his primary and secondary school educations, he entered Kuleli Military High School in 1973. He graduated from Military Academy in 1980, which he entered in 1976 and graduated from Tuzla Infantry School in 1981. Following his various field duties in Istanbul, Cyprus and Siirt; he was appointed to work in the Turkish General Staff Social Services Department with a special assignment demand. He dealt with food and beverage services of 3.000 people for nine years and organized special dinners for high-level officers in the General Staff. He opened a restaurant with a theme of Turkish Cuisine, in Kuala Lumpur, the capital of Malaysia in 1996. He carried out researches about various fish and sea foods and cooking techniques in many different countries in the world, including Skjuki, the famous fish market in the capital of Japan, Tokyo. He participated in numerous gastronomy exhibitions, and carried out a plenty of dinner organizations in abroad. He graduated from London College of Management which is affiliated to University of Cavendish in 2001.

 

In the same year, he opened Trilye which became the second addresses of worlds of diplomacy, business, media, university, politics, bureaucracy, tourism and gourmet in Ankara. On seeing the interest in a very short time in Trilye as a sea food restaurant in our country and in the world, he also wanted to share his knowledge and experience with the society via his column and publications. In this context, he has been publishing a quarterly gusto magazine named Trilye for four years. At the same time he has been writing in his column named “the second address” in Ankara and South supplements of Sabah paper on Sundays and Tuesdays.

 

Uzmez, being a member of Turkish Promotion Association, Kitchen Professionals Association, Turkish Tourism Investors Association, Chaine des Rotisseurs, Turkish-Chinese Friendship Association, Turkish-Russian Friendship Association; has been studying on five different files which he plans to publish as a book.

 

Uzmez is married to Mahmure Uzmez with who he works together in his works and he is the father of Koray who studies tourism in Bilkent University.

 

 

 

 

 

 

 

 

 

Calamari with Tomato Sauce in Oven

INGREDIENTS
3 medium size calamari

1 dessert spoon bicarbonate of soda
1 dessert spoon caster sugar
1 dessert spoon salt

1 tea spoon lemon juice
1/2 cup lemon juice
1/2 tea spoon red powder pepper
1/2 tea spoon black pepper
2 table spoons olive oil

 

For the Tomato Sauce:

2 tomatoes

1 onion

2 cloves of garlic

1 carrot

2 celery stalks

2 rosemary branches

3 fresh thyme

salt, black pepper, little sugar

 

PREPARATION METHOD
Clean and wash the Calamari.  Rub the Calamari with bicarbonate of soda, sugar and salt then add the lemon juice.   Let the Calamari marinate in this sauce for a few hours.  Cook the Calamari in a saucepan for 30 minutes.  Add red powder pepper, black pepper and olive oil.

 

To prepare the tomato sauce, peel and finely chop 2 tomatoes, 1 onion and 2 cloves of garlic.

Peel and grate 1 carrot .  Finely chop 2 celery stalks.  Heat 2 table spoons olive oil in a pan and blast all the ingredients except the tomatoes then add the tomatoes and continue to blast until the tomatoes soften.  Chop & add 2 branches of rosemary and 3 branches of fresh thyme.   Season with salt, black pepper and a little sugar.

 

Stir fry the calamari in it's sauce for 3 minutes.  Arrange the calamari in a roasting pan and cover with the tomato sauce.  Preheat oven to 180 degrees C and cook for 7 minutes.

Serve hot and Enjoy!
 

 


 

 

 

 

FIRINDA DOMATES SOSLU KALAMAR

 

MALZEMELER
3 adet orta boy kalamar
1 tatlı kaşığı karbonat
1 tatlı kaşığı şeker
1 tatlı kaşığı tuz
1 çay bardağı limon suyu
½ çay kaşığı kırmızı toz biber
½ çay kaşığı karabiber
2 yemek kaşığı zeytinyağı

 

YAPILIŞI
Kalamarları ayıklayıp temizleyin. Bir kabın içerisinde karbonat, şeker ve tuz ile iyice ovalayıp üzerine limon suyunu dökün. Birkaç saat bu sos içinde dinlendirin. Tencerede 30 dakika haşlayın. Kırmızı toz biber, karabiber ve zeytinyağı ile lezzetlendirin.
Domates sosu hazırlamak için, 2 adet domates, 1 adet soğan ve 2 diş sarımsağın kabuklarını soyun ve incecik kıyın. 1 adet havucu soyup, rendeleyin. 2 adet kereviz sapını ince ince doğrayın. Bir tavada 2 yemek kaşığı zeytinyağını ısıtın ve domates hariç diğer malzemeleri kavurun. Domatesleri de ilave edip suyunu bırakana kadar çevirin. 1 dal biberiye, 3 dal taze kekiği doğrayıp ilave edin. Yeterince tuz, karabiber ve az şeker ekleyip karıştırın.
Kalamarları kendi sosuyla kızgın tavada 3 dakika çevirin. Fırın tepsisine kalamarları yerleştirip üzerine hazırladığınız sosu dökün. Önceden 180 dereceye ayarlanmış fırında 7 dakika pişirin.

 

Afiyet olsun.