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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.

 

 

 

STUFFED MUSSELS

 

 

 

INGREDIENTS
16 mussels
3 medium onions
1 cup rice
1 cup olive oil

1 tbs currants
1 tbs pine nuts
1,5 cups water
1 tsp granulated sugar
1 tsp allspice
1 bunch of parsley
1 bunch of peppermint
pepper and salt to taste

 

YAPILIŞI
Brush or rub the shells of the mussels with a knife to get rid of sand, barnacles or other attachments.  Remove the beard of the mussel.  Wash the mussels especially the inside of the opened ones.  Wash and clean the rice and let the rice in warm water for 25 minutes.  Wash the rice thoroughly again and drain.

Heat the olive oil in a saucepan and add the pine nuts and stir until golden brown.  Add the thinly sliced onions and stir until golden brown.  Add the drained rice, salt, spices, the currants and previously boiled water.  Close the lid of the saucepan and cook on medium heat for 20 minutes until the water is absorbed.  Sprinkle the parsley and the peppermint on the the cooked rice stir and let it brew for 20 minutes. 

Open the cleaned mussels and fill them with the cooked rice  by a spoon.  Place them in the saucepan, add half cup of water, Put a weight on the mussels to prevent them open as they cook.  Turn the heat off and leave them until cool in the saucepan. 

Stack the mussels onto a serving platter when ready to serve. To eat, break off the top shell, squeeze on a little lemon juice, then use the loose shell to scoop out the contents.

Serve at room temperature with lemon juice. 

 

Enjoy!

 

 


 

 

 

 

 

 

MİDYE DOLMA

 

MALZEMELER
16 adet dolmalık midye
3 adet orta boy kuru soğan
1 su bardağı pirinç
1 su bardağı zeytinyağı
1 yemek kaşığı kuş üzümü
1 yemek kaşığı çam fıstığı
1,5 su bardağı su
1 çay kaşığı toz şeker
1 çay kaşığı yeni bahar
1 demet maydanoz
1 demet nane
Yeterince karabiber ve tuz

 

YAPILIŞI
Midyelerin her tarafını bıçakla kazıyarak temizleyin. Sakal kısmını kesin, etli kısmın bağlarını koparmadan çıkarın. Kapağı açılan midyelerin içini birkaç kez sudan geçirin. Ayıklanmış pirinci 25 dakika ılık suda bekletin, birkaç kez yıkayın ve süzün. Tencerede zeytinyağını ısıtın ve fıstıkları koyun, pembeleşinceye kadar kavurun. Daha sonra piyazlık doğranmış soğanları tencereye ekleyip renk değiştirene kadar çevirin. Suyu süzülen pirinci ilave edin. Tuz, baharat ve kuş üzümü koyduktan sonra önceden kaynatılmış su ilave edin. Tencerenin kapağını kapatın ve orta ısıda 20 dakika malzeme suyunu çekinceye kadar tutun. Suyunu çeken pilav tenceresini tülbente sarın ve pilavı 20 dakika demlendirin. Demlenme sırasında nane ve maydanoz parçalarını pilavın üzerine serpiştirin ve pilav midyelerin içine doldurulana kadar bekletin. Hoş bir rahiya bırakacak ve lezzeti artıracaktır. Hazırlanan iç pilavı kaşıkla midyelere doldurduktan sonra yarım bardak su ilave ederek üzerlerine ağırlık koyduğunuz midyeleri 10 dakika daha kısık ateşte pişirip limon ile servis yapın.

 

Afiyet olsun.