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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 HADDOCK

 

 

 

INGREDIENTS
1 kg haddock
2 cups milk
½ cup corn flour
1 cup sunflower oil
Freshly ground pepper and salt

 

 

PREPARATION METHOD
Wash and clean the haddock and let marinade for 40 minutes in milk.  Add and mix the freshly ground pepper and salk in the corn flour.

Flour both sides of the fish, shake to get rid of the excessive flour and deep fry in very hot oil until golden brown. 

 

Enjoy!

 

 


 

 

 

 

 

MEZGİT TAVA

 

MALZEMELER
1 kg mezgit balığı
2 su bardağı süt
½ su bardağı mısır unu
1 su bardağı ayçiçek yağı
Yeterince taze çekilmiş karabiber ve tuz

 

YAPILIŞI
Mezgit balıklarını yıkayıp, iyice temizledikten sonra 40 dakika sütün içinde bekletin. Mısır ununun içine taze çekilmiş karabiber serpiştirip karıştırın. Balıkların her iki yüzünü una bulayın. Silkeleyip iyice kızdırılmış yağın içine bırakın. İki tarafı da pembeleşinceye kadar pişirin. Afiyet olsun.