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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.

 

 

 

 

 

 

 

FRIED OCTOPUS

 

 

Ingredients
3 octopus legs, boiled
2 table spoons sweet & sour sauce
1 dessert spoon garlic oil
½ tea spoon ground red pepper
1 cup flour
1 egg
1 cup sunflower oil
salt

 

Preparation Method
Cook in water and skin the octopus legs and marinate them in sweet & sour sauce, garlic oil, ground red pepper and salt. 

Coat the marinated octopus legs with flour, dip them in whipped eggs and then fry them in hot sunflower oil for 5 minutes.

Serve hot with various dipping sauces according to your taste.

 

Enjoy!

 


 

 

 

 

 

AHTAPOT KIZARTMA

 

Malzemeler
3 adet haşlanmış ahtapot bacağı
2 yemek kaşığı tatlı acı sos
1 tatlı kaşığı sarımsak yağı
½ çay kaşığı kırmızı toz biber
1 su bardağı un
1 adet yumurta
1 su bardağı ayçiçek yağı
Yeterince tuz

 

Yapılışı
Haşlanmış ve soyulmuş ahtapot bacaklarını, tatlı acı sos, sarımsak yağı, kırmızı toz biber ve tuz ile soslayın. Ardından önce una sonra çırpılmış yumurtaya bulayıp kızgın ayçiçek yağında 5 dakika kızartın. Çeşitli dip soslarla sıcak olarak servis edin.

 

Afiyet olsun.