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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 SQUASH BLOSSOMS WITH SHRIMPS

 

 

INGREDIENTS
12 Squash Blossoms
12 shrimps
150 gr rice
3 medium size onion
1 tbs pine nuts
1 pinch of saffron

1 glass of olive oil
Salt to taste

 

PREPARATION METHOD
Fine chop the onions.  Wash thoroughly and strain the rice. Heat the olive oil in a saucepan, add the pine nuts, the onion and then the rice stirring occasionally.  Add some salt to taste.   Cover the ingredients with boiling water and cook.  Let rest for 15 minutes.

Meanwhile, peel the shrimps and cook in boiling water for 3 minutes and drain. 

Add the saffron in the rice and stir.

Fill the Squash Blossoms with the rice and shrimps mixture and seal.  Steam cook for 10 minutes and let cool.

 

Enjoy!

 

 


 

 

 

 

 

KARİDESLİ KABAK ÇİÇEĞİ DOLMASI

 

MALZEMELER
12 adet kabak çiçeği
12 adet karides
150 gr pirinç
3 adet orta boy soğan
1 yemek kaşığı dolmalık fıstık
Bir tutam safran
1 su bardağı zeytinyağı
Yeterince tuz

YAPILIŞI
Soğanların kabuklarını soyun ve ince ince doğrayın. Pirinci iyice yıkayıp suyunu süzdürün. Tencerede zeytinyağını ısıtın, dolmalık fıstık ve soğanları ekleyin. Pirinci de ilave edip kavurun. Tuz serpiştirip üstü kapanana kadar sıcak su dökün ve pişirin. Hazırladığınız pilavı 15 dakika dinlendirin. Karideslerin kabuğunu soyduktan sonra kaynar suda 3 dakika haşlayın. Kabak çiçeğinin içine, safran ekleyip karıştırdığınız pilavı ve karidesi yerleştirip dolma şeklinde kapatın. Buharda 10 dakika pişirip soğumaya bırakın. Afiyet olsun.