Yılmaz Usta Çiğköfte ile Alaçatı waffle

Those who do not try an exquisite flavor that is handmade daily and moreover, kneaded with pure olive oil, I think it is too late. Yılmaz master Alaçatı Waffle

Oses, comagene, adiyaman or something. I think he makes the best cigkoft among them. But there is no other alternative to the wife or cigkoften I ate here. I didn't know if I should mention natural lavasin or content diversity. In the meantime, would be fresh cigkoften ?? Eat and see how fresh cigkofte is.

Handmade Cigkofte very tasty every day is made fresh. The waffle is also ideal for those looking for a distinct flavor.

Waffle is a dessert that is identified with Belgium, became famous from Europe to America and started to decorate the breakfasts of Americans, and the taste is very unlikely to be disliked. Waffle, which has entered the menus of different restaurants today, is an important food source and snack for Belgians, not breakfast, although it is a dessert consumed by Americans for breakfast. To taste the waffle, which you can taste many examples around the world, in its homeland, it is enough to come to Belgium. One of the features that makes the waffle made in Belgium different from the others; are iron waffle utensils used in cooking. These iron waffle makers are made in Belgium, are unique to Belgium and are only used here. It is these iron tools that give Belgian waffles its crisp texture and golden yellow colour. The most characteristic feature of the Belgian waffle is; The use of yeast in its production. The yeast added while preparing the waffle dough gives the waffle a fluffy and porous structure. In other examples, baking powder is used to achieve this structure, while baking powder is not used in Belgian waffles. Waffles made with yeast have a very thick and filling texture, and this feature distinguishes the waffles you will taste in Belgium from others. The history of the Belgian waffle A few years before the outbreak of World War II, a couple living in Brussels, Maurice Vermersch and his wife, wanted to make a change to their waffle recipe they always make and add yeast to rise the dough. The result is quite satisfying and different. As a result of the fermentation of the dough, the waffle is now fluffier, more crispy and delicious. The couple, who first shared this 'new' taste with their family and friends, then introduced this flavor to the people of Brussels at the booth they opened at the World's Brussels Fair in 1960. After this promotion, the fame of Vermersch's waffle began to spread and new waffle restaurants were opened. Following this success, Vermersch and his family went to the 1964 World's New York Fair to promote this new waffle. This new dessert from Europe is highly appreciated. In those years, this waffle was introduced as Belgian waffle to Americans who did not know Brussels very well. This is how the Belgian waffle, which is consumed lovingly in America today, met the Americans and the whole world. Types of waffles Although the general name is Belgian waffle, there are differences in waffle making in Belgium. Many criteria, from the materials used to the shape of the waffle, make the waffles different from each other. In Belgium, you generally encounter two types of waffles; Brussels waffles and Liege waffles. Brussels waffles Brussels waffle; They are thick, risen and square-shaped waffles. No baking material other than yeast is used in its production. Thanks to its fluffy structure, the 'pit pores' on the waffle surface become much deeper, and in this way, much more material is filled into the pores of the waffle. You can taste this waffle in many patisseries and restaurants in Brussels, as well as buy it from street vendors. Street vendors usually serve waffles with powdered sugar, cream and chocolate sauce. If you wish, you can decorate your waffle with various fruits. Liege style waffles Originating from Liege, a city in Belgium, this waffle is thinner and smaller than the Brussels waffle. The Liege waffle, which has an oval shape, is thin but quite filling. The most important feature of the Liege waffle; that it has a brittle structure. To provide this crunchy texture, large granulated sugar (parelsuiker) is added to the waffle dough before it is cooked. These sugar granules melt and caramelize as the waffle bakes, creating a crunchy texture. Liege waffle is a little more golden in color and can be consumed plain without adding sauce.

The place is beautiful and relevant, orders are brought on time, both raw meatballs and waffles are eaten in flavor. Also, the business owners value the customer and they take good care of you when you go as a customer.

When it comes to raw meatballs, it is presented with much more delicious, abundant ingredients and greenery than many brand chains that come to mind. After eating raw meatballs here, I searched for the flavor here in chain stores. The essence of the word, as I take raw dumplings, I take care to eat here as much as possible.

If you want to eat handmade raw meatballs, you should definitely try it.