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Finland’s famous gourmet magazine VIINI gave place to Alanya food in its last issue. The news and photographs prepared by the editor Kristiina Juutinen and photographer Kuvat Manu have carried Alanya kitchen to Finn people’s houses. The reporters wrote several details regarding daily lifetime of a Turkish family, food prepared, hosting and servings of visitors and custom of table laying. VIINI magazine also wrote the details about Turkish kitchen’s symbolized olive oil meals, the pleasure of fortune reading after Turkish coffee drinking, the ways of vegetable growing and carrying them to houses from the Friday Bazaar and the process until put into saucepan. Kristiina Juutinen in her lines also gave place to the spices that give zest to meals and the recipes of cacik, stuffed eggplant, home made meatballs, pancake, kebab, goleviz, külük soap, sweet pastry and revani. The Finn editor Juutinen wrote about the tourism alternatives and often gave place to platos, natural landscapes and delicious meals eaten in the restaurants of Alanya slopes. Additionally mentioning about the vegetables growing in glasshouses, unique Alanya banana and variety of vegetables and fruits in Cuma Bazaar, Juutinen said “Turkey is one of the countries covering its own needs in food industry. Years ago everbody had his own garden. Tourism in time changed the structure and gardens lessened but there is still a great amount of agriculture around the city." |
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