Terbiye is an egg and lemon sauce with yogurt and used for binding soups and some stews in Turkey. As well the word is used for various marination techniques for meat, fish, vegetables. This soup is often cooked with orzo pasta for thickening soup. But I made it with a simple roux – flourContinue reading “Terbiyeli Chicken Soup”
Category Archives: Blog
Chef In Residency at October Gallery
Topik London’s six months residency at October Gallery was between September 2018-March 2019, successfully run by Irem, the founder of Topik. Topik London “food without borders” is a food culture project; works on Istanbul’s diverse culinary history and ongoing contributions made by urban’s different communities, old and new migrants. Thanks to everyone who visited Topik’sContinue reading “Chef In Residency at October Gallery”
