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theforbiz · 6 years ago

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Everyone has gone downtown like early-from-bed Earl during those early days when green cuisine was oven hot fresh. You can check out lots of blogs and reviews out there declaring the best non-meaty dishes you can try out at places. Nonetheless, there’s always remaining a sense of reliability, from place to place where you can have an overall juicy veggie experience with the best of tours and trips of a lifetime.

Henceforth, we have picked up the top ten best destinations having the best fascinating places and food parcels you can brag about all day long. Moreover, we have made our list comprising continental countries you can travel around the globe together with your family, friends, and globe-trotters.

Turkey (Tater Tomato tasters apart from Turkish Delights)

Turkey is an outstanding destination happening these days, especially when there’s a current currency crisis happening around its borders. Thus, making it more affordable for travel newbies as well as for habitual tourists traveling around the world. The land of Turkey is a beautiful holiday dwelling, grabbing gorgeous terrain excerpts from both Asia and Europe together with its deep country traditions. Will keep illustrations purely non-meaty yet beef baked sounding.

As for the popular street foods, you can try Simit, Balık-Ekmek, Dürüm, Lahmacun, Stuffed mussels, Kokoretsi, to mention a few. For deliciously mouth-hiving in succulent sweets of the grandiose land of spirit arts and architecture, you can drench your tongues with delicious deposits of Baklava, Turkish Delights, Kanafeh, Kadaif, Firinda Sutlac, Tavuk Gogsu, Asure, etc. Pleasantly edible for both veggie savorers and meat-goers.

Of course, you’ll be requesting for the main courses in the aromatic ambience enclosed restaurants of Erdoğan’s beloved nation. Main dishes are usually meat tempted, but veggies are still presentably handpicked with Middle-Eastern roots restored with Turkish people’s all-time favorite.

Best Turkish vegan food includes Menemen (Turkish Omelet), Cig Kofte (Riced Meatballs), Sigara Borek, Coban Salatasi (Shepherd’s Salad), Gözleme, Kumpir (Potato’s specialty), Patlıcan Ezmesi, Zeytinyagli Dolma (stuffed leaved in olive), and the Nohut (Chickpeas) soupy bowl. However, minced meat suggestions for greener palates are made as an afterthought and for those who love meat to gut-keeping extents. So, these are the best herbal tastes you’re getting from the land of mesmerized Mosques and past-mystic museums.

Italy (For Veg Pizza Pies & Mario Veggie Appetizers)

Forza cheese pancakes and football “Gooooaaaaal”, this is what you’re going to hear in a café residing besides a street drenched with lush thick tree branches, consuming sunrays before they could hit the grounds. Italy is a second to none destination that recognized cheese as their national food served with other chief on-plate constituents.

The Italian Pizzazz (Pizza/Pit’za) is so much loyally delicious not only for the local people, but folks from around the world are fans of one of the most popular fast food cuisine ever. Beefed up in so much approval from all, veggie pancakes is a real thing to enjoy for vegetarians who die for the last slice.

Popular vegetable pizzas you can try: the conventional Veggie Pizza (consists of Olives, onions, capsicum peppers, tomatoes, potatoes, etc.), Whole Wheat veggie pizza, grilled eggplant cheese pizza, grilled flatbread veggie pizza, tomato-onion phyllo pizza, Spinach stuffed pizza, to mention a few.

The popular veggie bistro dishes you can try at Italy – Panzanella, Mushroom Risotto, Caprese Salad with Pesto Sauce, Four Cheese Pasta, Lasagne, Corn Cannelloni, Caprese Salad, Zucchini stuffed with Ricotta, Green Beans with lemon and capers, Pecorino Flans with tomato sauce, roasted artichokes, stuffed tomatoes, and many more you can try at your own tantalizing risks (overwhelmingly appetizing).

Pakistan (Sub-continental Greens & Lentils)

One of the most underrated places for travelers to try on the best vegetables dishes subjected to fresh farm herbs. The south-east Asian people relish on cooked food served with savory traditional spices and customary household ingredients.

The populace from this region believes in having tasteful suggestions rather than over-the-top festooning their palates (a single piece sprinkled with curd and chutney) is a no-no deal for them. Likewise, people in these territories are from a course-to-the-knees background. So, it really makes sense that this place is only meant for tourists ready to embark some rough-and-tough journeying junctures on their very own expenses.

You can delight on Sarso ka Saagh, Daal Makhni, Mix Sabzi (Aalo Gajjar Meithi), Veggie Haleem (mixed lentils without using meat), Taahiri (Aalo, chouley chawal with spices), Daal chawal, Daal roti, to name a few.

Surprisingly, tourists will not only enjoy some oozing savor smolders from dishes in Pakistan, but the heartwarming receptive nature of the people of the green peaceful country will win your hearts. You can check out the bakery relishes like veggie sandwiches, dried fruit & nuts indulged milk bottles, and what not. Honestly speaking, there are franchise running Sweets & bakers in Pakistan that offer conventional non-meat edibles (most appetizers, desserts, and baked items) you can eat without roaming too deep in countryside territories.

You cannot ignore the Dhabbas aka Quetta Chai Hotels getting widespread around the whole country offering great ready-to-eat instant serves like chai paratha, choley, anda gotaala, anda paratha, halwa poori, etc. End result, Pakistan is yet to be discovered by a foreign brave soul to tell the rest of the world what lies within this food loving nation. Pakistan Zindabad!

Thailand, Malaysia, Singapore (Trio Asian Revitalizing Greens)

Desiring for some happy-go-lucky meals and soups delved with flavorsome vegetables and side-serves to let you feel tummy full, then Malaysia should be the destination you should be heading for. Many Asian countries are known for its origin root cultures and traditions, popular places, and peaceful people. But Malaysia, springs in all spectacles and showcases spectrums of many Asian countries under its belt. Apart from these main constituents, elements of stunning on-peak skylines, mesmerizing islands, dwelling streets with lost-found artifacts and ancestral preserved food relishes, famous street vendors, etc.

Asian nations combined for a grain-vegan wholesome fully Asian eatery experience, you can try out these Malaysian’s food finesses – Noodles with Tofu, Nasi Goreng (Fried Rice), Oseng-Oseng Wortel (Stir Fried Carrots), Asinan (Sweet And Sour Cucumber Salad), Crispy Fried Tempe (Keripik Tempe), Sweet Eggplant Stew< (Semur Terong), Fresh Salad With Peanut Sauce (Keredok), and White Curry Jackfruit (Gudeg Putih). Besides, there are a lot more edibles you can try out in Malaysia that embraces vegetables with various flavorsome extents.

Lebanon, Jordan, Syria (Fried Fluffy Falafels, Healthy Hummus, Labneh Dips…)

The Middle Eastern traditions are full of artifacts and food, and the current status for these abundantly cultural nations is derived from their best cookery preserves for travelers from around the world. You will not find a single person in regions of Lebanon, Jordan, and Syria to the stretches of Palestine, Iraq, and Turkey, not found of food. Everyone has already prepared their very special ‘household dish” for guests entering their family residential premises.

Some famous vegetal vivacities of the land of Kebabs consists of Kibbeh (overlook the minced meat and enjoy veggie delicacies), Rice Pilaf, body-curative Hummus, Fattoush, Tabbouleh, Manakish, and much more that would take hours for your taste-buds to relish on.

New York Suburban Salads (U.S. East Coast)

When it comes to food serving, restaurants at the NYC knows exactly how to make customers feel right at home. The morning thoroughfare bistros ‘serving coffee and nightlight cafés embellishing tables with delicate salads and hearty appetizers for people on the run, New York is a great place for fruitarian folks to try go-green fruit juice side dishes. So we’ll be telling you a few great eateries you can try along the way to TechLipz.

NY’s Blossom is an organic Chelsie Restaurant rests between Manhattan and Jersey City ‘East from Newark, offering the best veggie starters to relish on. You can visit online for menus @blossomnyc.com for both branches; Main Branch and the one at Columbus. There are some really great delicate deals to try out. Besides, the Upper East Side’s Peacefood is offering some well-done starter vegan courses for the soulful vegetarians. The most scrumptious deals are definitely its ‘side dishes, sandwiches, and pizzas – Chef’s Potato Salad, Vegetable Tempura, pan-seared shanghai-style dumplings, (For Sandwiches); Tahini Sprouts, Tempeh Avocado, (For Pizzas); Mushroom Duxelle, roasted seasonal vegetables, roasted potatoes, and add vegan cheese.

For more you can checkout Champs Diner, Ladybird @Greenwich, Hangawi @Midtown West, Candle 79 @near Peacefood, Brooklyn’s Little Choc Apothecary, Le Bernardin, Chennai Garden by Tiffin Wallah, Michelin starred Nix, Avant Garden, Bunna Café, Jajaja Plantas Mexicana, Buttermilk Channel, Beyond Sushi @Gramercy & Flatiron, etc. To be honest, the New York City is an ever-growing ever-green where you’ll find everyday establishes and routine foundations being held, having something new to try. If you’ve got some great veggie-serving diners in your mind, do suggest them in the comment section below.

State Oregon’s Diner Green Food (U.S. West Coast)

Now it comes to the West side of the U.S. where Canadians and rich Europeans find good rest and restaurants to try all-new veggie delicacies at great ambient indoors as well as outdoors. Keeping things short and with our delectable spick-and-span pickings, you can try out great vegetable oriented servings at Portland, Salem, Eugene, Medford, Beaverton, Albany, Astoria, Hillsboro, and many other territories having great value for nutritious veggie edibles.

You can try out @Portland – Andina Restaurant, Blossoming Lotus, Mother’s Bistro & Bar, Tasty n Alder, The Sudra (For Indian food lovers), Harlow, Farm Spirit, A.N.D Café, etc. More @Salem – Marco Polo Global Restaurant, Annette’s Westgate Café, Word of Mouth, wild Pear, Bentley’s Grill, etc. Moreover, you can check out @Salem’s Sabai Café & Bar, King Estate Restaurant & Tasting Room, Tacovore, Beppe & Gianni’s Trattoria, Marche, Off the Waffle, SweetWaters, LovaKava, Morning Glory Café, Pizza Research Institute, Lotus Garden, and definitely the outclass dining of Cornbread Café.

Furthermore, Oregon’s a state of food lovers, picnic/hiking adventurers, bicycle/trekking goers, etc. You will find more veggie delight palates at the Hillsboro Vivi’s Vietnamese Noodle House and Primrose & Tumbleweeds. More – Epif, Veggie Grill, Laughing Planet, to mention a few with modling mens varsity jacket.

Astonishingly, for me, Oregon is a safe haven grounds for green food lovers and to all the vegetarians looking to have a visit abroad, especially if they’re traveling to the U.S. Anyone looking to have a go for the best exotic vegetable cafeterias, this America’s West State is your true vegan delved-in destination.

The post Top 7 Tourist Holiday Destinations with the best Vegetarian Food Cuisine appeared first on TheForBiz - Change Your World.

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weditchthemap · 5 years ago

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A Travel Guide to Gaziantep - Turkey's Culinary Capital in Southeast Anatolia

A Brief Overview of Gaziantep

Traveling to Turkey? Make sure to add Gaziantep to your itinerary! Renowned for it’s cuisine, Gaziantep is a top gastronomic destination. In fact, Gaziantep’s food is so remarkable that it’s been recognized by UNESCO. Some sources even call Gaziantep “the food capital of the world.” In addition to the food scene you’ll find the world’s largest Mosaic Museum, an authentic coppersmith bazaar, a millennia-old castle, and hand-made leather (Yemeni) shoes. These skillfully made shoes are so famous that they were used on the set of Harry Potter - even Brad Pitt owns a pair.

Colloquially called Antep, Gaziantep is located in southeast Turkey. It’s one of the oldest continuously inhabited cities in the world. Located just 60 miles (95km) north of Aleppo, it is the 6th most populous city in Turkey. It’s accessible by plane and bus—you will find transit information about how to get to Gaziantep here. While Cappadocia is famous for it’s hot air balloons and Istanbul for its Blue Mosque, Gaziantep is famous for it’s food, especially pistachios. Pistachios are one of the most important ingredients in Gaziantep’s world famous baklava. You can find baklava in hundreds of shops throughout the city. Actually, did you know that Gaziantep is the birthplace of this tasty and buttery baked delicacy? Keep reading to learn more about the city’s best baklava.

Walking the Streets of Gaziantep

Despite being a large city, with a population of about 2 million people, Gaziantep holds onto traditional values. Whereas in the western region of Turkey head scarfs are the most common choice by women, in Gaziantep the head scarf is often times worn in addition to loose conservative clothing. It still did not seem as conservative as Urfa, our previous destination in Turkey. Interestingly, I read that many ‘Urfans’ compare Gaziantep to Las Vegas saying it’s full of “sin and lust.” Considering that you can’t find a drop of alcohol in Urfa but beer is available at some shops in Gaziantep, I suppose the analogy holds true, but perhaps only on a relative basis.

The city has grown over 30% in recent years due to the Syrian refugee crisis. Gaziantep is currently home to 400,000 Syrian refugees. It was documented that on one day they once accepted over 20,000 individuals. Learn more about Turkey and their Syrian refugees. Predictions put total Syrian refugees in Turkey to exceed 5 million by 2028.

Where to Stay in Gaziantep

If you stay in Old Town, almost everything is within walking distance. We visited in the summer month of July and daily temperatures approached 100 degrees F (38c). Unless you are in Gaziantep for an extended period of time (more than 4 days) I would encourage you to stay within the central part of the city known as Old Town. Unlike Istanbul this midsize city goes without crowded sidewalks and unrelenting noise. Feel free to adventure into other neighborhoods to catch a glimpse of student, hipster, or Syrian life—just keep in mind that you’ll want travel tips and advice from a local as I couldn’t find a comprehensive travel blog about neighborhoods outside of Gaziantep’s Old Town.

We stayed at the lovely Tugcan Hotel (the golden star in the map below.) We spent 4 nights soaking up the luxury and comfort of this centrally located hotel. Everything from the diverse foods served at breakfast to the variety of saunas in the spa left us completely satisfied.

What to do Do in Gaziantep

Gaziantep is a city for the senses from tasting meat stews accompanied with yogurt, salivating over stuffed eggplant kebab, viewing ancient mosaics the size of ballrooms, hearing hammering at the coppersmith bazaar, to smelling rich, buttery baklava. Read the sections below for detailed information on how to plan your trip to Gaziantep. Green flags on the map depict the locations of things described below. If you get an early start you can accomplish everything on the map in 1 day (note, not everything described below is on the map but is within a 3 minute walk to any given flag). The map is just to show you how close most things are (within walking distance).

Here is another travel blog for planning your trip to Turkey’s Gaziantep region.

What to See in Gaziantep

Mosaic Museum (Zeugma Mosaic Museum) - This is likely the farthest attraction you’ll visit while in Gaziantep, however it is the primary tourist attraction of this region in Turkey. It’s north of the highway listed as D400 on the map above. It’s easily accessible by taxi or bus, if you feel adventurous. We walked from Old Town but I would not recommend this during the summer months. The Mosaic Museum is free with a Turkish museum pass or 20 Lira ($3.5 USD) a person.

Culinary Museum (Gaziantep Emine Göğüş Mutfak Müzesi) - Informative, centrally located, and a great way to jumpstart your culinary adventure in Gaziantep. The cost is 2 Lira ($.35 USD) per person.

Castle (Gaziantep Kalesi) - Located in the Seferpasa area of Gaziantep (just north of Old Town), the castle is easy to find. It is the most prominent landmark in the city.

Toy Museum (Gaziantep Oyun ve Oyuncak Müzesi) - On display here are about 600 handmade toys dating from 1700 – 1990, as well as many others, including toys based on cartoon characters and doll houses. You will find this right in the middle of the city!

Mosques - Liberation Mosque/Independence Mosque, Ömeriye Camii, Alaybey Mosque are the popular ones but they are all over.

Coppersmith Bazaar (Bakircilar Carsisi) - I had a hard time distinguishing between the “general bazaar” and the “coppersmith bazaar”. If they are two distinct entities they blend into each other seamlessly. Walk around the bazaar and watch the craftsmen engraving, welding, hammering, and sharpening copper items. I tried to haggle but was shocked at the relative standardization of many of their prices. Don’t worry too much about trying to save money as the prices are reasonable. If you want something to remember Turkey and your budget travel means a Turkish rug is too expensive you can still afford some of these beautifully hand-crafted pieces of art. It was nice to see that the goods are produced on site. Unlike other bazaars, like the grand bazaar in Istanbul, the shop keepers didn’t hassle us as we walked from shop to shop.

English Language Films and Shopping Malls - This is the first time we have seen English-Language films east of Antalya. There are three malls in the city and all three of them have at least some showings of movies in English. If you want to shop or catch a movie check out the malls. The closest and in walking distance to Old Town is the Forum Gaziantep. Next there is the Sanko Park Shopping mall which is a bit farther outside and west of Old Town. Lastly there is the Primemall Gaziantep AVM which is located 20 minutes away by bus in the University section of the city.

What to Eat in Gaziantep

I’m sure you’re asking yourself, “where should I eat when visiting Gaziantep?” There is a long and short answer to that question. The short one first—anywhere - you won’t be disappointed! For the long answer, keep reading.

Imam Cagdad – Receiving over 7,000 reviews on Google and ranking in the top 5 places to eat in the area do not miss this large kebab and baklava restaurant right next to the bazaar. We split a simit kebab (bulgur, garlic, and mint with ground meat), a coban salad, and some ezme. The waiter could not quite understand why we only ordered one meat dish for two people. Salads are seen as side items—most places will actually give you unlimited salads for free as the expectation is that you will order meat as your meal. The restaurant is huge and you shouldn’t have to wait more than a few minutes for a table. Expect to sit next to strangers mid-meal as the restaurant uses rows of tables. Prices are very reasonable given the quality and location.

We strolled through the alleys early in the morning watching the city come alive. Most shops were still closed but we spotted the occasional baker getting ready for the day. We walked in to small shop where two men worked to make the small crispy strings of dough - shredded filo dough - used in many types of baklava and kadayif.

Katmerci Abdo Usta – A trip to Gaziantep isn’t complete without tasting the regional breakfast treat, Katmer. Traditionally eaten by brides and grooms on the morning following their wedding, this heavy dish packs a lot into a tasty package. Katmer should be made to order. We enjoyed watching the phyllo dough get filled with sugar, pistachio, clotted cream, then painted with copious amounts of butter. When taken out of the oven the katmer was allowed to settle as it was puffed with air. Another sprinkle of the green pistachio powder and then dish was ready to be cut and served. Katmer isn’t quite as ubiquitous as baklava shops (you won’t go more than 100 feet (30m) before spotting a baklava shop), but you won’t have a problem finding Katmer.

Tahmis Kahvesi – Located near the Bazaar you can lounge out at this restaurant/cafe and enjoy some zahter tea. The restaurant has an open air café across the street. We hear they play live music on Sundays at 2pm. They are rated #3 in places to eat in Gaziantep, so they’re a popular spot.

Yesemek Restaurant – Rated #4 in places to eat in Old Town this restaurant offers cafeteria style dining with a stunningly beautiful interior. Located a stone’s throw away from Imam Cagdad we were a bit hesitant to eat here since we were eager to try out a new part of town. This fear quickly dissipated as the friendly man in front allowed us to sampled the delicious food at the front counter. What we loved the most about this place was how they serve small portions allowing us to sample many items. We ordered 5 mezzes on 1 platter and 5 soups on another platter. Relatively, it was a bit pricey at 70 lira ($12 USD) but we found trying so many different regional dishes to be well worth it.

Kocak Baklava – If you want to try the best baklava in Gaziantep, the city where Baklava was invented, you need to come here. This place (there are actually two locations near each other) is a 20-30 minute walk north west of Old Town. Since the best baklava is known to be in Gaziantep, which supplies 90% of the country’s buttery treat, it is very probable that this place has the best baklava available on the entire planet. The service is near perfect. Although they were constantly packaging orders, no doubt being sent all over the world, we managed to get our very own baklava specialist tending to all of our baklava-related needs. It was amazing and you’ll pay for it - prices are about double what you’ll pay in Old Town, but it may be worth it - it’s also rated #2 in places to eat in all of Gaziantep.

Small Streetside Kebab Shops – You really can’t go wrong with wherever you choose to eat in Gaziantep. Walk off the main drag and follow your curiosity…or nose. It’s a safe bet to eat where others are eating. We stumbled upon a kebab shop and decided to eat there, the numerous cats in the alley helped us on that decision. Sylvie ordered a chicken kebab and lentil soup using her Turkish. We had to translate how to ask for extra vegetables. The man serving us was all smiles and seemed really invested in our dining experience. He promptly brought us a few salads and a free small order of cig kofte. When we told him we were from America he was so excited that, after bringing our order, he returned with a scoop of the infamous ground meat we’ve been seeing all over Gaziantep. We have seen the dish, usually in a large metal pot, sitting on a burner in the front of the majority of street side restaurants. The meat is cooked with onions and peppers. I took a taste and wasn’t too fond of it, Sylvie hated it. Our server used charades to illustrate that the meat was in fact lung meat.

Upon finishing our meal the chef approached us and asked if the food was good. When we responded that it was delicious his eyes lit up. He took my hand and grabbed me towards him planting two large kisses on both of my cheeks and he gave me a close hug. He said “Assalamu Alaikum” and taught me how to respond by saying “Wa Alaikumussalam”.

Here is a great primer on Gaziantep cuisine

Meyan Şerbeti - this drink, can be found on the backs of street venders. It’s prepared with the roots of a licorice plant. It has a unique and bitter taste. It’s definitely an acquired taste, but worth a try. It’s supposed to be good for treating coughs and other bronchial ailments.

What to Buy in Gaziantep

1. Souvenirs at the Coppersmith Bazaar

Engraved copper plates and zinc plated copper pitchers can be found in many of the shops at the bazaar. Make sure you take your time inspecting them - from a glance they may look similar but at closer inspection the quality and craftsmanship varies a lot from piece to piece. Expect to pay between 125 and 450 lira on a pitcher ($20 - $80 USD).

Soap - Aleppo soap is likely the oldest soap made in the region. It’s made with laurel and good for the skin and hair. You’ll fine numerous types of organic soaps made from olive and other vegetable oils. The soap will cost you under a dollar.

Yemeni Leather Shoes - Traditional leather shoes are handmade right in Gaziantep. Children shoes were 30 lira and adult shoes were 90 lira ($5 and $16 USD, respectively).

Food Items to Buy

Nuts, Seeds, and Dried Fruit - In addition to the omnipresent pistachio you’ll find stores stockpiled with a variety of nuts, seeds and dried fruit being sold by the weight. You’ll also find snacks like imitation bugles for sale ($1 a pound is a steal). Make your own trail mix but just remember that some store owners get a little weird if you try to measure out the quantity yourself.

Grains - Similar to the nuts and seeds you’ll find dozens of grains in shops for bulk purchase

Other Dried Food (Peppers, Eggplant, etc) - I found this quite interesting. Many shops around the bazaar had large ropes threaded with dried food items hanging in front of their store. At first I just thought they were decoration but one night we ate a stuffed eggplant and learned that the dried food was purchased and then rehydrated to be used for consumption.

Baklava - Although this was in the “things you must eat” section I cannot stress enough the importance of trying all the local baklava. You can see in the picture below that this particular shop (rated #1 in Gaziantep) sells 20 varieties of Baklava. They charge between 70 and 135 lira per kilo ($5.5 to $11 USD per pound).

The Infamous Pistachio - The sheer number of varieties of this infamous nut is mind boggling. You’ll find heaping mounds being sold all over the city. Depending on the type you’ll pay between 45 and 80 lira a kilo ($3.5 - $6.0 USD per pound).

Did you know

Pistachios are so synonymous with Gaziantep, that they are known as Antep fıstık (Gaziantep nut) all around Turkey.

The pistachio, or pistacia vera, is a member of the cashew, mango, and sumac family, and is native to the Eastern Mediterranean.

The Queen of Sheba loved pistachios so much that she demanded the entire pistachio producing region’s harvest be reserved for her.

A pistachio tree takes approximately seven to ten years to mature.

Final Thoughts On Visiting Gaziantep

I hope I have answered your questions on why you should visit Gaziantep. This travel blog is a jumping off point and I encourage you to read more about southeast Turkey—we have found it to be the most rewarding region of Turkey. Please write us with any questions you have and I wish you a happy travels.

If you plan to continue your travels east of Gaziantep do not miss visiting the old Armenian city of Van, the Kurdish Capital of Diyarbakir, or the old Assyrian city of Mardin.

Pin this Gaziantep Turkey Travel Blog to save and read another time.

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josephkitchen0 · 7 years ago

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Growing and Cooking Tangy Tomatillos

Tomatillos have a tangy, slightly herbal flavor and are most often used in salsas and sauces. A tomatillo can be eaten raw, making for a great salad topper or side. For a few years now, I have been trying to perfect the art of growing them on my Florida homestead. They produced abundantly in the summers in New York when I lived there. But down South, more than a few times, my tomatillo plants have succumbed to whitefly or heat stroke, only to be turned into next year’s compost. Through trial and error, I have recalculated what they like.

Part of the tomato lineage, tomatillos should be grown similarly. Planting them in a raised row gardening setup works well. Place plants three feet apart. Use a trellis or cage to create support. This allows air flow and reduces pests. You can also plant them as if you were growing cherry tomatoes in pots on your deck. Since tomatillos require cross-pollination, grow a few plants near each other. Like tomatoes, when establishing transplants you can bury the seedlings up to two-thirds the plant length to create stronger root systems. To get a jumpstart on the growing season you can start seeds six to eight weeks before the last frost date. Once the weather does not dip below 50 degrees, you can leave the seedlings out to harden.

Coogan enjoying his tomatillo harvest.

Tomatillo plants like a lot of compost, enriched soil, and even moisture. I noticed that when I mulched the plants I encountered less whitefly. This kept the soil moist and required less watering. To prevent whitefly, commercial growers often use reflective mulch which makes the plants difficult for the whitefly to locate. Although they are marketed as full-sun summer crops, down in the South, they did best in early spring with a second crop planted in September. High temperatures and humidity cause the pollen to stick to the side of the flower, lowering pollination. Depending on the variety, plants will fruit in 60 to 85 days. When ripe, a tomatillo feels like an un-ripened tomato. It should be firm and green. Some varieties are the size of a dime, while others are plum-sized. Pick the fruits prior to the husk browning.

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Tomatillo Salsa

Successful plants will produce around a pound of fruit a season. These yields make for a great crop to add to your fall canning salsa recipes list. After the husks are removed and the skins are washed, the tomatillos do not need to be peeled or seeded. You can flavor this salsa verde recipe with whatever chilies, peppers, or herbs you have available in your garden. Bring the ingredients to a boil and simmer for 20 minutes. Place the hot liquid into pint jars, leaving a half inch from the top. Process in boiling water for 15 minutes.

Salsa Verde

5 cups chopped tomatillos

2 cups chopped, chilies/jalapeños/peppers

4 cups chopped onions

1 cup freshly squeezed lime juice

6 cloves garlic, finely chopped

1 tablespoon ground cumin

Fresh herbs (oregano, basil, cilantro, culantro, parsley)

1 tablespoon salt

1 teaspoon black pepper

Tomatillo salsa tastes great fresh or canned and with meat, vegetables, or corn chips.

Verde tomatillos are the standard fruits for salsas like the famous salsa verde with its dark green color. Courtesy of Baker Creek Heirloom Seeds.

Tomatillo Soup

Using tomatillos as a soup base is a great way to use excess fruits. With peak harvest right before the weather cools, the timing is perfect. When it is about to freeze, pull up the plants and store the fruits on the plant upside down in a cool area. If stored in a root cellar or unheated garage, tomatillos can last a couple of months. On the counter, they last about a week. In the refrigerator, tomatillos can store for up to three weeks. Tomatillos can also be frozen whole or blended, frozen in ice cube trays for later use.

For soup, roast tomatillos and peppers under the broiler until charred. Purée until smooth. As they roast, in a soup pan sauté leeks in oil until softened. Add garlic, herbs, and vegetable broth and bring to a boil and simmer. Combine all ingredients and blend. Serve hot with sour cream, fresh herbs, and warm bread or tortillas.

Roasted Tomatillo Soup

4 medium tomatillos

1 jalapeno or green chile

1/2 cup cilantro or parsley

1 tablespoon olive oil

1 leek, halved lengthwise and sliced

1 clove garlic, minced

4 cups vegetable broth

1 teaspoon cumin

Tomatillo History

Tomatillos are summer annuals originating in central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. They have been grown for millennia and were a popular food in Aztec and Mayan societies.

Looking back, 52 million years ago to be precise, tomatillos were tiny. Earlier last year, scientists found two imprints of ancient tomatillos which were the size of a pen cap. Using radiometric dating, the scientists discovered that the nightshade family is at least 12 million years older than originally thought. The fossils show the tomatillo fruit, husk, and stem. Since tomatillos existed at least 52 million years ago, scientists conclude that the grandfather of the tomato and tomatillo must be older than that. Dinosaurs could have been eating salsa verde! But seriously, both tomatillos and dinosaurs could have been alive at the same time.

This 52 million-year-old fossil of Physalis infinemundi is from Laguna del Hunco in Patagonia, Argentina. In this specimen, the former papery and lobed husk is broken at the top to reveal the large, fleshy berry underneath-now turned to coal. Credit: Peter Wilf, Penn State University

This specimen displays the characteristic papery, lobed husk and details of the veins. Credit: Ignacio Escapa, Museo Paleontológico Egidio Feruglio

Today the fruits are used regularly in Mexican and Guatemalan cuisine. Traditionally, tomatillos are combined with chili peppers to make a sauce. Their flavor, a mix of lemon juice and a tomato, cools down the hot flavor of the peppers.

Amarylla tomatillos are great for jams and jellies. Courtesy of Baker Creek Heirloom Seeds.

Purple Coban tomatillo. Courtesy of Baker Creek Heirloom Seeds.

Rio Grande Verde variety. Courtesy of Baker Creek Heirloom Seeds.

Tiny from Coban is a dime-size tomatillo. Courtesy of Baker Creek Heirloom Seeds.

Tomatillo Varieties to Try Amarylla Grows yellow firm fruits which are relatively sweet. Good for jams and jellies in addition to the traditional salsas. 60 days to harvest. Purple Coban Cherry tomato-size fruits ripen from green to purple. Popular in Guatemalan cuisine. 70 days to harvest. Rio Grande Verde This is a determinate plant which grows to medium size and produces apple colored fruits. 85 days to harvest. Tiny from Coban Tiny dime-size fruits are savory compared to the typical tart flavor of tomatillos. Verde The standard large dark green fruit. Bred to produce large yields.

Growing and Cooking Tangy Tomatillos was originally posted by All About Chickens

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theforbiz · 6 years ago

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Turkey (Tater Tomato tasters apart from Turkish Delights)