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Reyhan Gül

@reyhanskitchenn

Home Cook, Food Creator, Recipe Developer
Former Journalist 💻 Food stylist Private Chef 👩‍🍳 Award Winner Food Blogger @kachenmagazine🏅 Healthy| Simple| Middle Eastern&Mediterranean Recipes🥙
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Who knew biscuits could get this soft and moist with such a simple twist? 🥐✨ These mayonnaise biscuits are not your regular recipe – they’re ridiculously easy, incredibly fluffy, and packed with flavor. moutarderie.lu 's mayo keeps them super tender (don’t worry, you can’t taste it – just pure deliciousness 😋). Perfect for busy days when you want homemade vibes without the effort. Trust me, once you try them, you’ll never go back to the classic version! For the full recipe, visit moutarderie.lu website or check out their Facebook page! 📸 rgproduction.lu 2025-09-22 15:25:47 Wh.. 17 -59% 0 -100%
Who knew biscuits could get this soft and moist with such a simple twist? 🥐✨ These mayonnaise biscuits are not your regular recipe – they’re ridiculously easy, incredibly fluffy, and packed with flavor. moutarderie.lu ‘s mayo keeps them super tender (don’t worry, you can’t taste it – just pure deliciousness 😋). Perfect for busy days when you want homemade vibes without the effort. Trust me, once you try them, you’ll never go back to the classic version! For the full recipe, visit moutarderie.lu website or check out their Facebook page! 📸 rgproduction.lu 2025-09-22 15:25:33 .. 12 -71% 0 -100%
In Turkish cuisine, Közlenmiş Patlıcan Mezesi (smoky eggplant dip) is a humble yet loved dish—often served as part of a meze platter or as a refreshing starter during summer meals. Made with fire-roasted eggplants, thick yogurt, olive oil, and freshly grated garlic, it offers a lightly smoky, tangy, and creamy flavor that pairs perfectly with fresh bread. Traditionally, raw garlic is mixed in for that sharp, bold edge. In my version, I gave it a subtle twist—by using moutarderie.lu ’s aioli mayonnaise instead. This small change made a big difference. The aioli adds a smooth, rounded garlic flavor while also enhancing the dish with a richer, more velvety texture. No need to peel or grate garlic—just one spoon of aioli blends effortlessly into the mix. The result is a modern take on a classic meze: still rooted in Turkish tradition, but with an added layer of convenience and creaminess that makes it even more irresistible. 😋 . . . 📹 rgproduction.lu #moutarderiedeluxembourg #turkishfood #luxembourgfood #luxembourgfoodguide #luxembourgfoodie 2025-07-23 22:26:44 In Turki.. 25 -40% 0 -100%
Turkish Roasted Eggplant Salad (with Yogurt and Aioli Mayonnaise) Prep Time 5 minutes Cook Time 35-45 minutes Servings 4 Ingredients: 3 medium eggplants 6 tablespoons Turkish or plain yogurt 1 tablespoon aioli mayonnaise Salt to taste 3-5 tablespoons extra virgin olive oil 1 teaspoon paprika or the crushed red chili peppers ¼ cup chopped walnuts Fresh parsley, chopped Instructions: Preheat the oven to 200°C. Pierce the eggplants with a fork and place them on a baking tray. Roast the eggplants for 30–40 minutes, turning occasionally, until they are soft and the skin is charred. Once roasted, let them cool slightly, then peel off the skins. Place the eggplant in a fine wire strainer and squeeze out any excess liquid. Finely chop the flesh on a chopping board. In a separate bowl, mix the yogurt, aioli mayonnaise, and salt. Stir until the mixture is smooth and well combined. Add the roasted eggplant to the yogurt and aioli mixture. Stir gently to combine all the ingredients. Heat the olive oil in a small pan over medium heat until shimmering. Add 1 teaspoon of paprika and the chopped walnuts. Simmer the mixture, stirring continuously, until fragrant. Remove from heat and let it cool slightly. Transfer the eggplant and yogurt mixture to a serving dish. Drizzle the olive oil, walnut, and paprika mixture over the top. Sprinkle with chopped fresh parsley and drizzle with more olive oil if desired. Serve the salad chilled or at room temperature with fresh bread or pita. Note: For this recipe, I used moutarderie.lu ´s Garlic Mayonnaise, which adds a perfectly creamy texture and just the right hint of garlic without overpowering the dish. It blends beautifully with the smoky eggplant and brings the flavors together in the most delicious way. 😋😋😋 🤳📸rgproduction.lu 2025-07-23 18:14:56 Turki.. 30 -28% 1 -80%
In Turkish cuisine, Közlenmiş Patlıcan Mezesi (smoky eggplant dip) is a humble yet loved dish—often served as part of a meze platter or as a refreshing starter during summer meals. Made with fire-roasted eggplants, thick yogurt, olive oil, and freshly grated garlic, it offers a lightly smoky, tangy, and creamy flavor that pairs perfectly with fresh bread. Traditionally, raw garlic is mixed in for that sharp, bold edge. In my version, I gave it a subtle twist—by using moutarderie.lu ’s aioli mayonnaise instead. This small change made a big difference. The aioli adds a smooth, rounded garlic flavor while also enhancing the dish with a richer, more velvety texture. No need to peel or grate garlic—just one spoon of aioli blends effortlessly into the mix. The result is a modern take on a classic meze: still rooted in Turkish tradition, but with an added layer of convenience and creaminess that makes it even more irresistible. 😋 . . . 📹 rgproduction.lu #moutarderiedeluxembourg #turkishfood #luxembourgfood #luxembourgfoodguide #luxembourgfoodie 2025-07-22 21:01:46 In Turki.. 43 +4% 5 +2%
Turkish kumpir is heaven! It’s crispy on the outside, soft and buttery on the inside! 🥔🧀🧀 Loaded with all your favorite toppings and finished with a generous drizzle of moutarderie.lu ‘s delicious ketchup & mayo—because no kumpir is complete without it! Right? Who’s ready to dig in? 📸📹 halitolmez rgproduction.lu #KumpirLove #turkishkumpir #moutarderiedeluxembourg 2025-03-10 15:35:49 Tu.. 42 +1% 6 +23%
Slow-cooked chickpeas with tender beef—Etli Nohut is the heart of Turkish home cooking! We pair it with fluffy pilav and pickles for the perfect comforting meal. Do you like chickpeas stew? Would you try it? 2025-03-05 13:04:35 Slow-cooked chickpeas w.. 46 +11% 8 +64%
When I was a child, my mom, who was from Adana, used to make this roasted tomato and green pepper salad for our weekend breakfasts. While many kids grew up with jams and honey on their breakfast tables, for me, it was all about this spicy, tangy, and extra-oily salad. In our house, breakfast wasn’t complete without it. The smoky aroma of roasted peppers and tomatoes filled our kitchen, and we would dip our bread into the rich, flavorful mixture until there was nothing left. This dish is more than just a salad—it’s a piece of my family’s food heritage. A recipe passed down from my mother to me, and now, I’m passing it on to my daughter. Please give it a chance and tell me what you think about it ?😋🤗 Smoky Roasted Tomato & Green Pepper Salad Ingredients: • 4 medium tomatoes • 5-6 spicy green peppers (or more if you love heat!) • 3 tbsp olive oil or more • Juice of 1/2 lemon • 1 tsp salt (or to taste) Instructions: 1. Roast the vegetables – Place the tomatoes and green peppers directly on your stovetop over medium heat. Roast until the skins are charred and blistered, turning occasionally. If you don’t have a gas stove, you can broil them in the oven at high heat or in a frying pan. 2. Peel and chop – Let them cool slightly, then peel off most of the charred skin (leaving a little for smoky flavor is great). Finely chop both the tomatoes and peppers. 3. Season – Transfer to a bowl and add olive oil, lemon juice, and salt. If you like, mix in minced garlic for extra flavor. 4. Serve – Enjoy with fresh bread for dipping. 💡 Note: The ratio of peppers to tomatoes is totally up to your taste! I personally love using more peppers than tomatoes because I enjoy the spicy kick. But if you prefer a milder taste, feel free to increase the tomatoes and reduce the peppers. Make it your own! 2025-02-27 15:23:18 .. 37 -11% 0 -100%
When I was a child, my mom, who was from Adana, used to make this roasted tomato and green pepper salad for our weekend breakfasts. While many kids grew up with jams and honey on their breakfast tables, for me, it was all about this spicy, tangy, and extra-oily salad. In our house, breakfast wasn’t complete without it. The smoky aroma of roasted peppers and tomatoes filled our kitchen, and we would dip our bread into the rich, flavorful mixture until there was nothing left. This dish is more than just a salad—it’s a piece of my family’s food heritage. A recipe passed down from my mother to me, and now, I’m passing it on to my daughter. Please give it a chance and tell me what you think about it ?😋🤗 Smoky Roasted Tomato & Green Pepper Salad Ingredients: • 4 medium tomatoes • 5-6 spicy green peppers (or more if you love heat!) • 3 tbsp olive oil or more • Juice of 1/2 lemon • 1 tsp salt (or to taste) Instructions: 1. Roast the vegetables – Place the tomatoes and green peppers directly on your stovetop over medium heat. Roast until the skins are charred and blistered, turning occasionally. If you don’t have a gas stove, you can broil them in the oven at high heat or in a frying pan. 2. Peel and chop – Let them cool slightly, then peel off most of the charred skin (leaving a little for smoky flavor is great). Finely chop both the tomatoes and peppers. 3. Season – Transfer to a bowl and add olive oil, lemon juice, and salt. If you like, mix in minced garlic for extra flavor. 4. Serve – Enjoy with fresh bread for dipping. 💡 Note: The ratio of peppers to tomatoes is totally up to your taste! I personally love using more peppers than tomatoes because I enjoy the spicy kick. But if you prefer a milder taste, feel free to increase the tomatoes and reduce the peppers. Make it your own! 2025-02-27 15:23:02 .. 37 -11% 1 -80%
When I was a child, my mom, who was from Adana, used to make this roasted tomato and green pepper salad for our weekend breakfasts. While many kids grew up with jams and honey on their breakfast tables, for me, it was all about this spicy, tangy, and extra-oily salad. In our house, breakfast wasn’t complete without it. The smoky aroma of roasted peppers and tomatoes filled our kitchen, and we would dip our bread into the rich, flavorful mixture until there was nothing left. This dish is more than just a salad—it’s a piece of my family’s food heritage. A recipe passed down from my mother to me, and now, I’m passing it on to my daughter. Please give it a chance and tell me what you think about it ?😋🤗 Smoky Roasted Tomato & Green Pepper Salad Ingredients: • 4 medium tomatoes • 5-6 spicy green peppers (or more if you love heat!) • 3 tbsp olive oil or more • Juice of 1/2 lemon • 1 tsp salt (or to taste) Instructions: 1. Roast the vegetables – Place the tomatoes and green peppers directly on your stovetop over medium heat. Roast until the skins are charred and blistered, turning occasionally. If you don’t have a gas stove, you can broil them in the oven at high heat or in a frying pan. 2. Peel and chop – Let them cool slightly, then peel off most of the charred skin (leaving a little for smoky flavor is great). Finely chop both the tomatoes and peppers. 3. Season – Transfer to a bowl and add olive oil, lemon juice, and salt. If you like, mix in minced garlic for extra flavor. 4. Serve – Enjoy with fresh bread for dipping. 💡 Note: The ratio of peppers to tomatoes is totally up to your taste! I personally love using more peppers than tomatoes because I enjoy the spicy kick. But if you prefer a milder taste, feel free to increase the tomatoes and reduce the peppers. Make it your own! 2025-02-27 15:22:34 .. 35 -16% 0 -100%
In most homes, breakfast means jams, honey, and Nutella. But in our house? It was all about this spicy, tangy, and extra olive oily roasted pepper & tomato salad. Because my mom was from Adana! 🌶️🔥 And now… it’s being passed down to my little girl! As you can see in the video, she’s dipping her bread and loving every bite—despite the heat! 😄 This salad is more than just a recipe; it’s a tradition. It’s a staple in many Turkish households, and now I’m passing it on to my daughter. It’s perfect as a side with most of the dish, but honestly? Just grab some warm bread and dig in! I’ll be sharing the full recipe with photos very soon—stay tuned! Hope you try it and love it as much as we do! 🫶 🔥This is How We Did Breakfast!🔥 In most homes, breakfast means jams, honey, and Nutella. But in our house? It was all about this spicy, tangy, and extra olive oily roasted pepper & tomato salad. Because my mom was from Adana! 🌶️🔥 And now… it’s being passed down to my little girl! As you can see in the video, she’s dipping her bread and loving every bite—despite the heat! 😄 This salad is more than just a recipe; it’s a tradition. It’s a staple in many Turkish households, and now I’m passing it on to my daughter. It’s perfect as a side with meat and fish, but honestly? Just grab some warm bread and dig in! I’ll be sharing the full recipe with photos very soon—stay tuned! 📽️📸 rgproduction.lu Hope you try it and love it as much as we do! 🫶 Enjoy & see you soon! 💛 Will you give it a try ? . . . 😊 #roastedtomatoes #roastedgreenpeppers #turkishsalads #turkishfood #turkishmezes #luxembourgfoodie #luxembourgfoodguide 2025-02-26 15:52:20 .. 38 -8% 7 +43%
As you may remember, I shared this recipe’s reels back in August in collaboration with chefpassport Unfortunately, due to some health issues, I wasn’t able to share the photos and full recipe with you at the time. But finally, I had the chance to publish them now! Please give this delicious Bolivian chicken with quinoa and tomato salad recipe a try—I’m sure you’ll love it! 🇧🇴 🍗🍅This recipe is inspired by the rich flavors of Bolivia: perfectly seasoned chicken paired with quinoa, a superfood native to the Andes, and a fresh, zesty tomato salad. This dish is wholesome, flavorful, and a beautiful blend of tradition and nutrition. Huge thanks to chefpassport for sharing this amazing recipe with us! Feeling grateful for these vibrant, healthy ingredients. 🇧🇴🍗🍅 . . Ingredients - 300g chicken breast - 200g quinoa - 500ml chicken broth - 1 onion - 2 cloves of garlic - 1 carrot - 1 red bell pepper - 1 tablespoon olive oil - Salt and pepper to taste - 3 tomatoes - 1 small red onion - 1 lime (juice) - 1 tablespoon chopped cilantro - 2 tablespoons olive oil - Salt and pepper to taste Cooking Method 1. Rinse the quinoa under cold water. 2. In a pot, bring the chicken broth to a boil and add the quinoa, cooking for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. 3. While the quinoa is cooking, dice the chicken breast, onion, garlic, carrot, and bell pepper. 4. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic for 2 minutes. 5. Add the diced chicken to the skillet and cook until it’s no longer pink inside. 6. Add the diced carrot and bell pepper to the skillet and cook for another 5 minutes, until the vegetables are tender. 7. Combine the cooked quinoa with the chicken and vegetable mixture. Season with salt and pepper to taste. 8. For the salad, chop the tomatoes and red onion, and mix with lime juice, chopped cilantro, olive oil, and season with salt and pepper. 9. Serve the quinoa con pollo with the ensalada de tomate on the side. 📸🤳 halitolmez rgproduction.lu . . #BolivianCuisine #QuinoaPower #chefpassport #chickenwithquinoa 2024-09-19 17:21:15 .. 47 +13% 1 -80%
As you may remember, I shared this recipe’s reels back in August in collaboration with chefpassport Unfortunately, due to some health issues, I wasn’t able to share the photos and full recipe with you at the time. But finally, I had the chance to publish them now! Please give this delicious Bolivian chicken with quinoa and tomato salad recipe a try—I’m sure you’ll love it! 🇧🇴 🍗🍅This recipe is inspired by the rich flavors of Bolivia: perfectly seasoned chicken paired with quinoa, a superfood native to the Andes, and a fresh, zesty tomato salad. This dish is wholesome, flavorful, and a beautiful blend of tradition and nutrition. Huge thanks to chefpassport for sharing this amazing recipe with us! Feeling grateful for these vibrant, healthy ingredients. 🇧🇴🍗🍅 . . Ingredients - 300g chicken breast - 200g quinoa - 500ml chicken broth - 1 onion - 2 cloves of garlic - 1 carrot - 1 red bell pepper - 1 tablespoon olive oil - Salt and pepper to taste - 3 tomatoes - 1 small red onion - 1 lime (juice) - 1 tablespoon chopped cilantro - 2 tablespoons olive oil - Salt and pepper to taste Cooking Method 1. Rinse the quinoa under cold water. 2. In a pot, bring the chicken broth to a boil and add the quinoa, cooking for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. 3. While the quinoa is cooking, dice the chicken breast, onion, garlic, carrot, and bell pepper. 4. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic for 2 minutes. 5. Add the diced chicken to the skillet and cook until it’s no longer pink inside. 6. Add the diced carrot and bell pepper to the skillet and cook for another 5 minutes, until the vegetables are tender. 7. Combine the cooked quinoa with the chicken and vegetable mixture. Season with salt and pepper to taste. 8. For the salad, chop the tomatoes and red onion, and mix with lime juice, chopped cilantro, olive oil, and season with salt and pepper. 9. Serve the quinoa con pollo with the ensalada de tomate on the side. 📸🤳 halitolmez rgproduction.lu . . #BolivianCuisine #QuinoaPower #chefpassport #chickenwithquinoa 2024-09-19 17:20:34 .. 53 +28% 4 -18%
As you may remember, I shared this recipe’s reels back in August in collaboration with chefpassport Unfortunately, due to some health issues, I wasn’t able to share the photos and full recipe with you at the time. But finally, I had the chance to publish them now! Please give this delicious Bolivian chicken with quinoa and tomato salad recipe a try—I’m sure you’ll love it! 🇧🇴 🍗🍅This recipe is inspired by the rich flavors of Bolivia: perfectly seasoned chicken paired with quinoa, a superfood native to the Andes, and a fresh, zesty tomato salad. This dish is wholesome, flavorful, and a beautiful blend of tradition and nutrition. Huge thanks to chefpassport for sharing this amazing recipe with us! Feeling grateful for these vibrant, healthy ingredients. 🇧🇴🍗🍅 . . Ingredients - 300g chicken breast - 200g quinoa - 500ml chicken broth - 1 onion - 2 cloves of garlic - 1 carrot - 1 red bell pepper - 1 tablespoon olive oil - Salt and pepper to taste - 3 tomatoes - 1 small red onion - 1 lime (juice) - 1 tablespoon chopped cilantro - 2 tablespoons olive oil - Salt and pepper to taste Cooking Method 1. Rinse the quinoa under cold water. 2. In a pot, bring the chicken broth to a boil and add the quinoa, cooking for about 15 minutes or until the quinoa is tender and the liquid has been absorbed. 3. While the quinoa is cooking, dice the chicken breast, onion, garlic, carrot, and bell pepper. 4. In a skillet, heat the olive oil over medium heat and sauté the onion and garlic for 2 minutes. 5. Add the diced chicken to the skillet and cook until it’s no longer pink inside. 6. Add the diced carrot and bell pepper to the skillet and cook for another 5 minutes, until the vegetables are tender. 7. Combine the cooked quinoa with the chicken and vegetable mixture. Season with salt and pepper to taste. 8. For the salad, chop the tomatoes and red onion, and mix with lime juice, chopped cilantro, olive oil, and season with salt and pepper. 9. Serve the quinoa con pollo with the ensalada de tomate on the side. 📸🤳 halitolmez rgproduction.lu . . #BolivianCuisine #QuinoaPower #chefpassport #chickenwithquinoa 2024-09-19 17:18:58 .. 39 -6% 3 -39%
Okay, put your apron on because we’re flying to Bolivia this week! Yes, you heard that right – Bolivia! We’re making a Bolivian dish called Quinoa Con Pollo with Ensalada De Tomate. I can almost hear you saying, « What what?! » Let me break it down for you – it’s quinoa with chicken and tomato salad. But before we start let me give you a secret! I’m super excited to share something that has made meal planning for my family a breeze. With the chaos of working from home, an endless to-do lists and looking after a toddler, I’m often too drained to decide what’s for dinner. Even with years of cooking experience, planning meals can still be overwhelming! But luckily a couple of weeks ago, I discovered chefpassportfamily . And no more « What’s for dinner? question! Yes, that’s true! I am also asking this question to myself each day. Thankfully ChefPassport family has been a game-changer for me and makes it all so much easier. They provide me with six quick and healthy recipes every week, personalized to fit my family’s preferences, tastes and needs. The best part? Each week, we get to explore dishes from a different country. It’s perfect for my busy life and our love for international cuisine! No more dinner planning stress – just delicious, easy meals! Also all the recipes are ready in 30min or less, they’re healthy and balanced. We can dive into Chicken with Quinoa and Tomato Salad now. First, cook the quinoa in chicken broth. While that’s happening, sauté diced chicken, onions, and garlic until they’re nice and fragrant. Toss in some diced carrots and bell peppers, mix it all together, and season to taste. For the tomato salad, chop up some tomatoes and red onion, then mix them with lime juice, cilantro, olive oil, salt, and pepper. That’s it! So simple right?! If you’re looking to simplify your meal planning and try something new, I highly recommend giving ChefPassport Family a try. They’re offering a special discount for my followers – just use code REYHANK at checkout on chefpassport.com to get $3 off your first month. The link in my BIO! #chefpassportfamily #mealplanningmadeeasy #easymealprep 🎥rgproduction.lu halitolmez 2024-08-07 12:56:50 .. 40 -4% 8 +64%
***GIVEAWAY CLOSED*** 🎉 **Giveaway Winner Announcement!** 🎉 Thank you to everyone who participated in our giveaway! Your support means the world to us. Congratulations to majandra003 for winning moutarderie.lu ‘s the entire range of sauces, including the new pita and burger sauces!! Please contact me for arrangements or more information. 🎉🥳GIVEAWAY ALERT!**🥳 🎊 Finally, summer has graced Luxembourg! Let’s kick off the BBQ season in style with a saucy celebration thanks to moutarderie.lu 🌞🍖 I’ve partnered with moutarderie.lu to give TWO lucky followers the chance to win the full range of products (12 jars and pita + burger sauce in a squeeze bottle, as shown in the photo). Each winner will receive the complete set! How amazing is that? 🎉🌟 You can practically taste the generosity!🤗 **How to ENTER:** 1. Follow both accounts: reyhanskitchenn and moutarderie.lu 2. Comment below with your favourite sauce 3. Tag a friend you want to drench in sauce glory with(who you want to get to package too) 4. Share this post in your stories for an extra chance to win Contest closes on **30 July** and the winner will be announced on **31 July**. This giveaway is open to Luxembourg residents only. Good luck! 🍀 #Giveaway #Luxembourg #MoutarderieLux #reyhanskitchenn #SauceLovers #grillingseason #luxembourgfood #luxembourgfoodies #bbq #moutarderiedeluxembourg 2024-07-22 13:10:35 .. 47 +13% 23 +371%
The İzmir Kumru, a well-loved Turkish sandwich, originated in İzmir and has been a favorite street food for over 150 years. It’s made with sausages (beef or chicken), salam (chicken or turkey salami), sujuk (a type of Turkish sausage), pickles, tomatoes, kasar cheese, ketchup, and mayonnaise between slices of bread. Turkish people adore its savory taste, and it’s even recognized as one of the best grilled cheese sandwiches worldwide. INGREDIENTS 4 rolls sandwich bread 200 g kasar cheese (sliced) 150 g sucuk (casing removed and sliced) 100 g beef or turkey salami (thinly sliced) 100 g chicken or turkey sausages (sliced in strips) 40 g softened butter 2 big tomatoes (thinly sliced) 6 pickled gherkin (thinly sliced) Ketchup, mayonnaise and moutard (optional) from Moutarderie de Luxembourg INSTRUCTIONS: 1. Begin by cutting your sandwich bread in half lengthwise, then spread the softened butter evenly. 2. Next, grill the bread pieces on a skillet or a heavy-based pan until they achieve a desirable golden-brown color and become nicely crisped, which typically takes about 5 minutes. Once done, set them aside. 3. In the same pan, cook the sliced sucuk pieces, sausages, and salami pieces until they are crispy and slightly curled on the edges. 4. Once cooked, remove the cooked meats from the pan and transfer them onto a plate, ensuring to retain the grease from these ingredients. This grease not only enhances the flavor but also prevents the cheese from sticking to the pan. 5. Place the sliced cheese onto the pan and grill until lightly browned, utilizing the grease from the meat 6. Flip the cheese slices and grill for a few more minutes until both sides achieve a desirable golden-brown hue. 7. Carefully remove the grilled cheese from the pan and place them on top of the bottom half of the bread. 8. Proceed by adding the cooked sucuk, sausage and salami, followed by sliced tomatoes and pickles. 9. Garnish the sandwich with a squeeze of moutarderie.lu ketchup, mayonnaise and mustard for the perfect flavor balance. ……… 📸🤳 rgproduction.lu halitolmez 2024-07-19 12:42:33 The İzm.. 51 +23% 8 +64%
TURKISH MEATBALLS (KÖFTE) Turkish meatballs, known as « köfte, » are a delectable staple of Turkish cuisine. Made from a mixture of ground beef mixed with herbs, spices, and often breadcrumbs, these meatballs offer a burst of flavor with every bite. They are juicy and tender texture that pairs perfectly with a variety of accompaniments such as rice, salad, or pita bread. Whether served as an appetizer, main course, or part of a meze platter, Turkish meatballs are a delicious and satisfying choice for any occasion. Prep time: 15 minutes Cooking time : 20 minutes Serving: 4 (~25-30 köfte) Ingredients: - 800 g. ground beef (80% lean) - 1 large finely grated onion - 1 whole egg - 1/2 bunch of parsley, finely chopped(30 g.) - 1/2 teaspoon paprika - 1 teaspoon black pepper - 1 teaspoon salt (add more if needed) -1/2 cups breadcrumbs (approximately 60 g.) -1 teaspoon baking powder - Cooking oil for frying Instructions: 1. In a large mixing bowl, combine the ground beef, grated onion, breadcrumbs egg, chopped parsley, paprika, black pepper, salt, and baking powder. Mix well until all ingredients are evenly incorporated. 2. Take a portion of the mixture and shape it into a ball, then flatten it slightly with your hands to form a patty. Repeat with the remaining mixture. (shape it into a flat, oval-shaped patty.) 3. Heat cooking oil in a skillet over medium heat. Once hot, add the meat patties to the skillet, cooking them in batches if necessary to avoid overcrowding. 4. Cook the meat patties for about 4-5 minutes on each side, or until they are cooked through and golden brown on the outside. Make sure to cook them in batches, so they cook evenly. 5. Once cooked, remove the meat patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. 6. Serve the Turkish-style meatballs with sliced tomatoes and onion salad made with chopped parsley, sumac, and olive oil on the side. 7. Do not forget to dip them in ketchup and mustard(the original one) of Moutarderie de Luxembourg. moutarderie.lu 😋😋😋 Enjoy! Tip:Refrigerate meatballs for 1 hour before cooking, if desired. …………………………… 📸🤳halitolmezz rgproduction.lu 2024-06-20 16:45:56 .. 51 +23% 8 +64%
TURKISH MEATBALLS (KÖFTE) Turkish meatballs, known as « köfte, » are a delectable staple of Turkish cuisine. Made from a mixture of ground beef mixed with herbs, spices, and often breadcrumbs, these meatballs offer a burst of flavor with every bite. They are juicy and tender texture that pairs perfectly with a variety of accompaniments such as rice, salad, or pita bread. Whether served as an appetizer, main course, or part of a meze platter, Turkish meatballs are a delicious and satisfying choice for any occasion. Prep time: 15 minutes Cooking time : 20 minutes Serving: 4 (~25-30 köfte) Ingredients: - 800 g. ground beef (80% lean) - 1 large finely grated onion - 1 whole egg - 1/2 bunch of parsley, finely chopped(30 g.) - 1/2 teaspoon paprika - 1 teaspoon black pepper - 1 teaspoon salt (add more if needed) -1/2 cups breadcrumbs (approximately 60 g.) -1 teaspoon baking powder - Cooking oil for frying Instructions: 1. In a large mixing bowl, combine the ground beef, grated onion, breadcrumbs egg, chopped parsley, paprika, black pepper, salt, and baking powder. Mix well until all ingredients are evenly incorporated. 2. Take a portion of the mixture and shape it into a ball, then flatten it slightly with your hands to form a patty. Repeat with the remaining mixture. (shape it into a flat, oval-shaped patty.) 3. Heat cooking oil in a skillet over medium heat. Once hot, add the meat patties to the skillet, cooking them in batches if necessary to avoid overcrowding. 4. Cook the meat patties for about 4-5 minutes on each side, or until they are cooked through and golden brown on the outside. Make sure to cook them in batches, so they cook evenly. 5. Once cooked, remove the meat patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil. 6. Serve the Turkish-style meatballs with sliced tomatoes and onion salad made with chopped parsley, sumac, and olive oil on the side. 7. Do not forget to dip them in ketchup and mustard(the original one) of Moutarderie de Luxembourg. moutarderie.lu 😋😋😋 Enjoy! Tip:Refrigerate meatballs for 1 hour before cooking, if desired. …………………………… 📸🤳halitolmezz rgproduction.lu 2024-06-20 16:38:18 .. 47 +13% 5 +2%
Today, we are celebrating Kurban Bayramı, also known as Eid al-Adha, one of the most significant holidays in Turkey. This special time is marked by family gatherings, prayers, and the sharing of meals. One essential treat during Bayram is baklava, especially the exquisite Turkish rolls baklava. This delicious dessert, made with thin layers of phyllo dough, filled with a mixture of nuts, and soaked in sweet syrup, perfectly embodies the spirit of hospitality and togetherness. Sharing baklava is a cherished tradition that adds sweetness to our celebrations. Wishing everyone a joyful and blessed Kurban Bayramı! Happy Bayram to all! 🇹🇷✨  ………….. #baklavarolls #cruncybaklava #baklavatarifi #baklava #turkishbaklava #bayram #happyeidmubarak 2024-06-16 14:28:22 Today,.. 47 +13% 17 +248%
🌙✨ We will soon be celebrating the sweetest time of the year! 🍬🎉 In Türkiye, Ramadan Bayrami, also known as ‘Sweet Feast’ (Şeker Bayramı), is a 3-day celebration where everything revolves around sweetness! From candies to chocolate, and of course, homemade baklava steals the spotlight! Bayram just wouldn’t be the same without Baklava. It’s the one tradition that brings us all together, weaving memories of family, love, and togetherness. We can’t imagine a Bayram without it. In Turkey, Bayram is traditionally celebrated with the sweet indulgence of Baklava, symbolizing abundance, generosity, and joy. As we gather with loved ones, the aroma of Baklava fills the air, sparking excitement and anticipation. And you know what? I’ve got a special Baklava recipe to share that’s so versatile – you can shape it into two different types of Baklava! Hope you like it as much as we do – it’s the perfect way to spread joy and sweetness during this special time. Note: I will share the recipe soon 😍😋 📸rgproduction.lu halitolmez 🇹🇷💫 #RamadanBayrami #SweetFeast #BaklavaLove 2024-03-25 20:38:18 .. 62 +49% 4 -18%
🌙✨ We will soon be celebrating the sweetest time of the year! 🍬🎉 In Türkiye, Ramadan Bayrami, also known as ‘Sweet Feast’ (Şeker Bayramı), is a 3-day celebration where everything revolves around sweetness! From candies to chocolate, and of course, homemade baklava steals the spotlight! Bayram just wouldn’t be the same without Baklava. It’s the one tradition that brings us all together, weaving memories of family, love, and togetherness. We can’t imagine a Bayram without it. In Turkey, Bayram is traditionally celebrated with the sweet indulgence of Baklava, symbolizing abundance, generosity, and joy. As we gather with loved ones, the aroma of Baklava fills the air, sparking excitement and anticipation. And you know what? I’ve got a special Baklava recipe to share that’s so versatile – you can shape it into two different types of Baklava! Hope you like it as much as we do – it’s the perfect way to spread joy and sweetness during this special time. Note: I will share the recipe soon 😍😋 📸rgproduction.lu halitolmez 🇹🇷💫 #RamadanBayrami #SweetFeast #BaklavaLove 2024-03-25 20:35:55 .. 48 +16% 3 -39%
🌙✨ We will soon be celebrating the sweetest time of the year! 🍬🎉 In Türkiye, Ramadan Bayrami, also known as ‘Sweet Feast’ (Şeker Bayramı), is a 3-day celebration where everything revolves around sweetness! From candies to chocolate, and of course, homemade baklava steals the spotlight! Bayram just wouldn’t be the same without Baklava. It’s the one tradition that brings us all together, weaving memories of family, love, and togetherness. We can’t imagine a Bayram without it. In Turkey, Bayram is traditionally celebrated with the sweet indulgence of Baklava, symbolizing abundance, generosity, and joy. As we gather with loved ones, the aroma of Baklava fills the air, sparking excitement and anticipation. And you know what? I’ve got a special Baklava recipe to share that’s so versatile – you can shape it into two different types of Baklava! Hope you like it as much as we do – it’s the perfect way to spread joy and sweetness during this special time. Note: I will share the recipe soon 😍😋 📸 rgproduction.lu halitolmez 🇹🇷💫 #RamadanBayrami #SweetFeast #BaklavaLove 2024-03-25 20:34:19 .. 49 +18% 9 +84%
Flaky Turkish cheese rolls, referred to as sigara boregi or cigarette borek, feature delicate yufka dough wrapped around a flavorful cheese filling. For the traditional touch, Yufka pastry dough, a bit thicker than phyllo, is recommended. You can find it at any Turkish, Mediterranean or Balkan stores in Luxembourg. However, if you can’t find it, phyllo pastries or even Chinese spring roll pastry sheets (thawed in advance) can be excellent substitutes. Preparation time: 30 minutes Cook time: 15 minutes Serving: 25-30 pieces Ingredients: - 300g Turkish feta cheese - 100g shredded mozzarella cheese - 1 whole egg (acts as a binder; prevent the cheese mix from leaking out during frying) - 1 cup chopped parsley - ½ teaspoon freshly ground black pepper - Vegetable oil for frying (be generous to avoid overly oily rolls) - A pinch of salt (optional) Instructions: 1. Crumble the feta cheese and combine it with the grated mozzarella cheese in a bowl. 2. Add a whole egg, chopped parsley, freshly ground black pepper, and a pinch of salt. Mix thoroughly. 3. Place a yufka triangle on a flat surface. Add a tablespoon of the cheese mixture to the wide end, leaving small gaps on the sides. 4. Fold and roll the borek tightly, sealing the tip with water. Repeat with remaining yufka and filling. 5. Heat vegetable oil to 185°C (365°F) and fry the boreks until crispy and golden. Avoid overcrowding the pan. 6. Place the cooked boreks on a paper towel to absorb excess oil. 7. Elevate this recipe with a flawless dip using Moutarderie de Luxembourg’s ketchup and mayonnaise! 8.Serve warm or at room temperature. *Note: If using round-shaped standard yufka, cut it into triangles before assembling. Cutting Round Shaped Yufka: 1. Fold in half, then fold again to create a quarter-circle. 2. Cut along the creases to form two triangle yufkas. Cutting and Rolling Phyllo Dough: 1. Cut phyllo sheets into 4 strips. Spoon filling along the bottom edge of each strip. 2. Roll tightly, tucking in the sides. Repeat until all strips are used. *Tips:* - Thaw phyllo properly to prevent breakage. - Keep dough sheets under a damp towel to prevent drying. 📸🤳 rgproduction.lu 2024-02-26 23:10:09 Flaky Turkis.. 44 +6% 0 -100%
Flaky Turkish cheese rolls, referred to as sigara boregi or cigarette borek, feature delicate yufka dough wrapped around a flavorful cheese filling. For the traditional touch, Yufka pastry dough, a bit thicker than phyllo, is recommended. You can find it at any Turkish, Mediterranean or Balkan stores in Luxembourg. However, if you can’t find it, phyllo pastries or even Chinese spring roll pastry sheets (thawed in advance) can be excellent substitutes. Preparation time: 30 minutes Cook time: 15 minutes Serving: 25-30 pieces Ingredients: - 300g Turkish feta cheese - 100g shredded mozzarella cheese - 1 whole egg (acts as a binder; prevent the cheese mix from leaking out during frying) - 1 cup chopped parsley - ½ teaspoon freshly ground black pepper - Sufficient vegetable oil for frying (be generous to avoid overly oily rolls) - A pinch of salt (optional) Instructions: 1. Crumble the feta cheese and combine it with the grated mozzarella cheese in a bowl. 2. Add a whole egg, chopped parsley, freshly ground black pepper, and a pinch of salt. Mix thoroughly. 3. Place a yufka triangle on a flat surface. Add a tablespoon of the cheese mixture to the wide end, leaving small gaps on the sides. 4. Fold and roll the borek tightly, sealing the tip with water. Repeat with remaining yufka and filling. 5. Heat vegetable oil to 185°C (365°F) and fry the boreks until crispy and golden. Avoid overcrowding the pan. 6. Place the cooked boreks on a paper towel to absorb excess oil. 7. Elevate this recipe with a flawless dip using Moutarderie de Luxembourg’s ketchup and mayonnaise! 8.Serve warm or at room temperature. *Note: If using round-shaped standard yufka, cut it into triangles before assembling. Cutting Round Shaped Yufka: 1. Fold in half, then fold again to create a quarter-circle. 2. Cut along the creases to form two triangle yufkas. Cutting and Rolling Phyllo Dough: 1. Cut phyllo sheets into 4 strips. Spoon filling along the bottom edge of each strip. 2. Roll tightly, tucking in the sides. Repeat until all strips are used. *Tips:* - Thaw phyllo properly to prevent breakage. - Keep dough sheets under a damp towel to prevent drying. 📸🤳 rgproduction.lu 2024-02-26 23:09:33 Flaky Turkis.. 51 +23% 1 -80%

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