Who am I


Welcome to my website! I’m Zerrin Gunaydin , a Turkish woman living in Eskişehir/Turkey and working as a teacher. I feel happy when I cook something to my family and friends. It’s a pleasure of me to watch people with their smile on their face while eating.

I certainly believe that there is a strong connection between people’s eating style and their characters. People who like eating and eat heartily are social, have no difficulty in communicating with others, cheerful, humorous and positive. But people who eat only to live just as a duty, and don’t see the miracle in each food are generally pessimistic and introverted. (Please do not get angry with me if you are that kind, this is just my observation.)

mom and son

Here you will witness my culinary experience through this blog. I was planning to post only Turkish recipes, but I always love to learn about other cuisines too, so I’ve decided to develop recipes inspired by foods all around the world. In this way, maybe I can succeed in changing the view of those pessimist people about food and contribute some more joy to positive people with my recipes.

All the recipes on this blog are tested and loved by me, my family and friends, so you can trust on this. No food is wasted here and whatever you see in the pictures are eaten by us with people close to us.

Most women see each other as competitors and they don’t want to share their cooking experience. When they give a recipe to someone (some, even to their daughters), they hide a piece of secret to themselves. I don’t know if there are such women in other cultures.

Be sure that I’m not that kind beause I feel that you can multiply your hapiness by sharing. So I decided to share my recipes with everyone. I hope you will enjoy my website and recipes. It will be my pleasure to respond your questions and comments.

You might realize the difference in the photography on GiveRecipe starting from the beginning of the year 2013, so let me share a secret with you! My husband Yusuf is the guy behind these lovely pictures from then on. He is obviously more successful than me since he knows technically a lot more, so I must thank him here!

family 2

He even helps me with food styling and having the right composition. He says he must have a full stomach when shooting, otherwise he might dig in before taking pictures. You know it takes some time to get prepared and shoot, so he’s quite right. So we first have our meals and then start working. And our favorite part is to enjoy the food as soon as he finishes shooting!

We became three in May 2013 and our life has become more colorful with our precious son Göktürk. He is such a humorous kid that he can turn anything into a game. He’s so curious and his favorite place at home is the kitchen. He loves to play with pans and pots including their lids. He can play with these for hours unless someone shows something better, well, something like whisking eggs, grating carrots or removing the clean dishes from the dishwasher –one of his favorites. Can’t wait to cook or bake something with him one day!

You can join me on Pinterest, Facebook, Instagram and Twitter.

You can reach me at zerringiverecipe[at]gmail[dot]com 


  1. Colleen Brown says

    Great site and love your sharing philosophy. I totally agree!! Thanks for the friend request!

  2. says

    Born in Ankara?? A very nice coincidence, I studied there. So you are familiar with Turkish cuisine. I’ll be glad to hear your comments or questions on my recipes.

    Cheers from Turkey.

  3. says

    Thanks for your comment. Glad you like my website and my philosophy. So you are the social, positive and optimist one :)

  4. says

    Thanks for the friend request! I am so thrilled. I was born in Ankara, and have been so lucky that my parents had good turkish friends while there and brought home tons of recipes. Yours is one of may favorite cuisines and I look forward to making some of your recipes!

  5. says

    I totally agree to share recipes & ideas! thanks for your consistent feedback on my recipes! I do not know if you can bake the burgers without baking margarine or butter, but you can bake them in olive oil or canola oil or even grill them in a grill pan. Or you can bake them in the oven in a baking dish.

  6. Joan Nova says

    Thank you for visiting and leaving a comment on A Culinary Tour Around the World. It has been a lot of fun — maybe you’ll meet us at one of the destinations??

  7. Elina says

    I love your philosophy and your food pictures looks amazing! Thanks for stopping by my blog :)

  8. David says

    Hi Zerrin! Thanks for visiting my website. I’m going to parrot other comments and say how much I like your philosophy about food and sharing, which you express wonderfully here. I visited Turkey about eight or nine years ago and really fell in love with the food. I haven’t had the opportunity since then to rediscover Turkish cuisine, so your website is really nice to find. I look forward to trying out your recipes!

  9. says

    The Beancounter, Elina and David thank you all for your nice words and for visiting my website.

  10. ReginaLicious says

    I LOVE your theory on eating and personality. I agree with you 100%. When I first meet someone (particularly women), I always disclose to them that I enjoy eating. That way, they don’t feel the need to be shy when it comes to food. Nothing is better than a great foodie gal pal!

  11. says

    Thanks for the friend invite on Food buzz! I’m adding your site to my favs… love the lay out, now I need to browse your recipes.

  12. says

    Reginalicious – As you said, my guests never feel shy and they don’t hesitate to ask some more.

    Lisa – Thank you for stopping by and adding my website. I hope you enjoy my recipes.

  13. says

    Hope you enjoyed my site, though it’s really nothing that great compared to yours! Wow! You have so many recipes here and I hope that I would be able to try some out (but I’m not a very good cook, I just love to eat). I have been to Istanbul some 10 years back and I enjoyed myself there.
    Answering your questions… yes we celebrate the New Year too (01 January) and we have countdowns on New Years’ Eve (31 December). The one I was writing about is the Chinese New Year celebrated by the Chinese. We also have Hari Raya (celebrated by the Malays)and lots of other holidays. You can say that we celebrate just about everything !

  14. says

    Happy to hear you like my website. And thank you for those information about Chinese celebration. Celebrating everything makes you cheerful people I think.

  15. says

    I agree with you- I think the best part of cooking and baking is sharing recipes! I can never understand why people don’t want to share! If I make something delicious, I want everyone else to experience it as well. I can’t wait to check out your recipes, and make sure to check out ours too. I’m sure we will have a lot of great pairings!

  16. says

    I always get curious to know who is behind the delicious recipes and scrumptious images and when i find it, it is a great pleasure!

    glad you did an ‘about me’ page. Turkey is a heavenly place…..you’re lucky. I love turkish food. Great site Zerrin!

  17. says

    Hey I wasn’t sure of the best way to respond to your question. Agave syrup is made from the agave cactus. It tastes quite a bit like honey, but not quit as strong a flavor. So I think you could easily use honey. Grape molasses, I am not sure about because I don’t know what it tastes like (though I sure wish I did… I think I am going to a Turkish food site I know and see if I can order some). As for pomegrenate sauce, I would think it would change the flavor, but I think lemon and poegrenate would be yummy.

  18. Jyldyz says

    Hi Zerrin,

    I am very excited of your recipes! Yhanl you a lot. and I would like to share my recipe also, if you don’t mind I think you will enjoy cooking this easy plov. I am from Central Asia, Kyrgyzstan, Osh city. So this is Osh plov:

    Ash – Plov
    2 kg (4.5 lbs) Red rice (or any if you can’t find it)
    2 kg (4.5 lbs, 5 large carrots) Meat – lamb, beef or chicken
    1 ½ kg (3 1/3 lbs) Carrots – yellow is the best
    3 pieces, average sized Onion – any type
    600 ml (2.5 cups) Vegetable oil – sunflower (you can use lamb fat also)
    2 tbsp cumin seeds
    About 3 L (3 quarts) Water or lamb broth
    2-3 whole head of garlic

    Sauté chopped onions in the oil until it gets red, then the meat (chopped into many medium pieces) is added. Meat is fried until a tender reddish crust appears. Add the carrots (shredded) and fry it for about 10 minutes. Pour water and stew it for 20 minutes. Add rice, put heat on high. Bring to a boil and tuck a bunch of unpeeled garlic cloves down into the rice. I use a whole head. Reduce heat a little to prevent burning, add cumin seeds, stir and watch it until the water has evaporated. Push the rice towards the center. Then poke holes in several places with the handle of a wooden spoon. Cover and simmer until meat, garlic and carrots are tender for 25 minutes and all the water has evaporated. Do not allow the plov to burn.
    Serve rice on a plate and put the meat, garlic on top. Pop the garlic out of its skin to enjoy it. Salads with fresh or pickled vegetables, tomatoes, cucumbers are good additions for enjoying plov.

  19. says

    Hi Jyldyz,
    Happy to see someone from Kyrgyzstan in my blog, you know we have a lot in common in our history. And I have a strong interest in Central Asian dishes. It’s very kind of you to share this plov recipe here. I’ll definitely try it. But you say 2kg rice and 2kg meat, isn’t it too much? I think 1 cup rice and 1 cup diced meat will be enough for two or three people. What do you say?

  20. selim says

    my heartfelt congratulations.
    very nice site. these recipes are very good.
    i love them very much.
    and my favorites :
    cake with carrot and walnut (C.W.C.A.W)recipe.
    I absolutely have to do.

    long live (C.W.A.W) :)

    long live http://www.giverecipe.com


  21. says

    Selim – Thank you my friend for your nice words. I know you love that cake. I hope you can do it yourself or marry a woman who knows it lol…

  22. fatih says

    dear my teacher your website is wonderfull:)neverthless ı cannot do thıs meals because ı m stundent and ı m not very skillful man.can you help me dear my teacher:))))

  23. says

    Fatih – Thank you my dear student. Maybe I open a cooking course in the future, then you can join it. I’m sure you’ll find it more exciting and enjoyable than learning English. ??

  24. fatih says

    ok dear my teacher:ı look forward your cooking course and ı will joın:)

  25. Bread and Jam says

    I can already tell I am going to be a frequent visitor here. :)I would like to learn more about Turkish food and culture and I couldn’t agree more with your comments about sharing recipes. I can’t believe there are people who intentionally won’t tell everything that goes into a recipe or refuse to give a recipe at all, but I’ve seen it. To me, the more people who can enjoy it the better!

  26. Ozgur Guldogan says

    Hi, Teacher
    You have a great web-site.I really liked it.

    Ozgur G.

  27. Miklos says

    Hey Zerrin, I really like your site. I had had a turkish girlfriend and i had lived in Istanbul for almost a year and I really miss it. Now I cook turksih meals for myself and my friends. Here in Budapest there are some turkish restaurants but they are not the same. Keep up the good work with your site.
    And tesekkürler.
    Yaksamlar :)

  28. says

    Miklos- Thank you for visiting my blog.So you learnt Turkish foods in Istanbul.How nice! I’m sure your friends love the foods you cook for them. Feel free to ask any questions if you need while cooking.
    Sana da yaksamlar:)

  29. Miklos says

    :) Yeah, just about to start preparing barbunya, one of my favs. Yeterday we had kisir, köfte and coban salata for dinner :) Luckily I can find here in some shops ingredients i need. however i wasn’t able to prepare the same cig köfte i ate in Istanbul.

  30. says

    Thanks for sharing your pilaf recipes. I can’t wait to try out more of your pilafs. I have made almost all of the ones you posted and each time they have turned out delicious. (The only substitution I make is peanut oil instead of olive oil)


  31. says

    tinypliny- How nice you tried and liked them. I always use natural olive oil in my dishes as it is known as the most healthy oil. I have no idea about peanut oil, we don’t have it here.

  32. ayşegül says

    hiteacher.ı like your webside very much.ıts very nice like you.but in class while listening you ı never guessed that you are so talentede at cooking such delicious meals deserts…congratulationsss…at first time ı understood that you are a perfect teacher but now at the same time ı know that you are a perfect cooker.

  33. Nadiya says

    Hello zerrin,i found ur site today it’s really great.I am very fond of cooking.I also want to join u on facebook plz do add me there.Also if u have the recepie of home made condenced milk&pineapple soofle plz give me.I’ll be waiting 4ur reply

  34. says

    Zerrin, I lived in Sinop for several years in the late 70’s. I think my experience with the foods of other cultures has helped to foster my love of cooking which has also resulted in my oldest son becoming a professional chef. Your site has brought back many memories and I will definitely be using your recipes in the future. Thank you.

  35. Rachel Bronson says

    Merhaba Zerrin, I feel so luckym to have found these great recipes from your site. i just started making frequent trips to Turkey and i can tell you I never had any disappointing meal anywhere. This site just brings me closer to be able to them at home. I love the art of cooking and it’s pleasure, will be visiting here frequently. Thank you for sharing

  36. says

    Nadiya- Thank you so much. I sent you a friend request on my facebook list, but I think you didn’t accept it yet. I also sent an email, but I think you didn’t receive it. Please contact me.

    Michael- I’ve never been to Sinop, but I heard that it’s a beautiful city with its coast. How nice you’re a professional chef’s dad. I hope you’ll be happy with the results when you use my recipes.

    Rachel- I’m lucky as well to have such a willing reader like you. Turkish cuisine has a wide variety of foods and I’m trying to make and share them with you. And I feel more encouraged to make more when I get such comments from the people visiting my site. I hope you’ll get happy when you try my recipes. If you have any questions, please feel free to ask.

  37. says

    Hi Zerrin,
    I really like your blog about Turkish cooking. I just discovered it and it is great. I myself have a blog about Turkish cuisine but in French. I found that Turkish food is not very well known abroad and that’s why I started my blog. Cheers

  38. says

    That is so true about ppl who eat to live. I have spent some time with these kinds of ppl and they lack passion and it is always a bore to be around these kind of people. I have yet to find someone close to me that has this passion for cooking and foods.I had Turkish Food once in France and I do not know if you would call it turkish as it was fast food but wow it was good. The flavours and everything were different but there were comforting and familiar….I need to read your old post to see what vegan dishes you may have or adaptable ones. I am so happy I found this site.


  39. says

    Caner was here..!

    You have a great site. I hope you will get your pleasure abour food. :)

    And I am a foodie. :)

    CU on Lesson.

  40. says

    Aline- Thank you for stopping by. As you say, Turkish dishes are not known much around the world. And happy to hear that you’re telling about it in French. Hope we both succeed in introducing Turkish cuisine to the world.

    Taymer- Thanks for stopping by. Even if it’s a kind of fast food, it must be tasty as it has Turkish special flavors in it. Hope you love the vegan dishes here.

    Caner- Hi my dear new student, it’s nice to see you here. As we talked in the class, you’re absolutely a real foodie although you don’t want to accept it easily.

  41. Alwin says

    Hi Zerrin,

    Nice website you have. As I’m interested in Turkey, it’s people and culture I especially enjoy the little pieces of information about customs and every day life you put in between your recipes.


  42. Erika says

    Hi Zerrin,

    My mother sent me a link to your blog today and I was so delighted. I once lived for a year in Istanbul. I love your country and its food and your gorgeously photographed dishes brought back wonderful memories. Thank you. I look forward to exploring this rich and tasty blog!

    Erika in San Francisco

  43. says

    Hi Zerrin, thanks for dropping by my blog. The world needs more generous and big-hearted people like you :) You have a wonderful and beautiful blog! I have visited your lovely country. My favourite places were Izmir and Pammukkale. This was back in 1988, if I remember correctly, when I was just a teen. I hope to go back again some day :)

    Cheers from Singapore

  44. says

    hi Zerrin, you have a great blog ! I agree with your sharing policy. I love cooking and hosting ppl. I have just started a cooking blog to share recipes that i know and authentic recipes that are passed down to me by my elders.

    I am an indian from singapore, now residing in US.
    I have tasted and cooked dishes of different culture. I hope to share the joy of cooking these dishes in my blog.

  45. says

    Zerrin, I wanted to wish you and yours a very Happy New Year and happy blogging in 2010. Please don’t hesitate to visit my site again and leave a comment or two. Be safe!

  46. says

    Funny! Your comments about how people who love good food are social and optimistic and the ones who only eat to live are introverts who are pessimist and a bit anti-social: well I used to think exactly the same thing! I worked in restaurants and bakeries and met many chefs and noticed that while they have a big ego they are also generous and social creatures in general.

  47. Mo says

    Hi, Zerrin. Thanks for the comment! I’m not very familiar with Turkish cuisine so I’m really enjoying your site. :)
    I feel the same way about sharing recipes. Yeah, sometimes it’s nice if you’re the only one who can make it *perfect*, but then everyone else isn’t as happy so it’s kind of defeating the point of giving them the recipe, since they want to make what made them happy. 😛

  48. says

    Hi Zerrin, I’m so happy i ran into your blog. I love Turkish cuisine and was looking for a cheese and spinach pie recipe, maybe you know what I’m talking about. I don’t know exactly how much is needed but in few words i can explain the way to make it

    a ball of dough (yeast is one of the ingredients) is divided into 3 smaller balls and each ball is flatten with a rolling pin like a yufka sheet, after you flatten all 3 sheets you pour oil (i think) over the first one, lay the second sheet on the 1st sheet and cover if with crumbled cheese and chopped spinach and cover with the third sheet and then wrap it, leave it to rise at room temperature and bake it.

    Is that a Turkish pie or I’m completely wrong?

    Thanks for your time


    • says

      Hi GreenGirl,

      I think you are talking about a kind of borek(that is how we call it). To make borek, I generally use phyllo sheets (yufka) that we can buy from yufka shops here. But if you want to make it from scratch here is the method. I don’t use yeast for this dough:

      Ingredients for the dough:
      2 eggs

      4 cups flour

      ½ cup sunflower oil

      1 cup yogurt

      1 cup milk

      2tsp salt

      Put flour on the counter, break the eggs in the middle of it, add oil, yogurt, milk and salt on eggs. Combine all these with your hands. Add some more flour if needed to have a hard dough. Divide the dough into 4 balls. Roll them out. Lay the first yufka in the oven tray, spread some oil on it. Lay the second one on it. Spread little oil on it and then spread the filling. Lay the third yufka, spread oil, then the last yufka on it. Beat one egg with a little(1tbsp) oil and spread it on the top. Cut it in squares and then bake it in oven for about 40 minutes.

      Or if you want them in rolls, lay the first yufka on the counter, put the filling, wrap it and put it in the tray in a spiral shape. Then do the same for the second and wrap it around the first spiral. And repeat the same steps for the other yufkas. Finally, spread egg-oil mixture on them and cut after it’s baked.

      For the filling, chop spinach and 1 onion and combine it with 1 cup of feta cheese. You can also add some other herbs like parsley, basil, scallions into it.Drizzle a little olive oil in it and it’s ready.

      Hope I understood you right and this is helpful for you. If you have any more questions, feel free to ask.

  49. Ema says

    Hi Zerrin,
    I’m really impressed with your site! I love how you have a story for each recipe,great pictures and lots of recipes I grew up with back home in Constanta,where we had some Turkish friends, or people that my parents knew. Every year, my mom would talk to her friends and they will bring the delicious Baklava, and something we would call bananas, but I found out they are called Tulumbe, so good! Anyway I was wondering if you know a recipe for Halva with sunflower seeds and rose water or is it rum ? Thanks , really enjoy your site!

  50. says

    Hi Zerrin……..I just found your Blog and I really like it. You have some great recipes. I’m married to a Turk from Izmir but has been living in Canada 25 years…….I love Turkish food. I learned to cook Turksih food through the years and I learn new recipes when I visit Izmir or Istanbul where his family lives……I see lots of recipes that I can make fro m here. Thanks for sharing. :-)

  51. bonsai trees says

    Hi, my english isnt ideal but I feel by regulary visits of one’s blog it will likely be far better in the next time. You have a beneficial wrting style which is quick to understand and can helps persons like me to learn english. I will be now a regulary visitor of your blog.

  52. Mehmet. says

    Merhaba Zerrin, yabancı bi arkadaşıma Türk mutfağından bahsediyordum , tarif vermekte güçlük çekiyordum açıkçası, sağı solu ararken burayı buldum :) … Beni büyük bir dertten kurtardın .. Kopyalayıp yolluyorum arkadaşıma. BU arada tam olarak incelemedim. fakat Büryan Kebabı Kokoreç çiğ köfte , ve karadeniz mutfağından karalahana hamsi buğulama gibi belli başlı yemekleri de ekleyeceğini umuyorum . tekrar teşekkürler emeğine sağlık :)

  53. says

    Hi Zerrin!

    Thanks for dropping by my blog and commenting!

    Yes, there are still such women who don’t like to share recipes with others in this world, and it’s great that you’re not one of them and are willing to share the recipes of all the wonderful turkish dishes that you’ve made in this website! I’ll be glad to try some of the recipes one day =)


  54. Stacey says

    Hi Zerrin –

    Nice to meet you! I love Turkish cuisine and your philosophy. Especially about spreading Joy through good recipes. I never saw the point in not sharing recipes. That used to be a big tradition in American culture, but I’m happy to say it’s dissipating. I look forward to trying your recipes.

    Happy 2011!

  55. Heather says

    Hi Zerrin.
    Found your web page yesterday can not wait to try some of your fantastic recipes. İ have been looking how to make rolled bitter orange peel in sugar syrup.looking foward to your reply as the bitter oranges will be ready soon.
    Best wishes Heather.

    • says

      Heather, glad to hear that you love my recipes. I’ve been planning to post how to make bitter orange jam for some time. After seeing your comment, I decided to write about it today. I already have a jar from last year, mom made it for us. So I will get the recipe from her and post it as soon as I take its photo too.

  56. Aykut says

    What an impressive website. delicious recipes, good photos, easy to read… thumbs up, thumbs up…

    I have a Turkish Restaurant in San Francisco CA. I sometimes search to see if I find anything new to add to my menu. Being in food business even I found it informative. I wish you the best.

  57. Adriana says

    Hi Zerrin! I have been looking all over the Internet for an ezme recipe. If you need any ideas for future blog posts and it is something you like… think about it! Congratulations on your great blog!

  58. says

    merhaba Zerrin,

    tastespotting de rastladim pide tarifine, fotografin neyi cagristiriyor diye dusunurken eskisehirli oldugunu okudum, tamam dedim….
    yarin benim icinde eskisehirde biraz gez, tanidik yerlere bir de benim icin goz at,

    artik takipteyim.

  59. laurie says

    I have been looking for Turkish recipes to make since I have found a local Turkish restaurant in NY and NJ. Thanks!

  60. Janice says

    Hi Zerrin, I really enjoy your sharing. What is New year cuisine in Turkey ? how to make it ?

    Thank you.

  61. Şule says

    Yabancı dilde böyle bir çalışma yapmış olmanız gerçekten tebrike değer.Türk mutfağının tanınması için herkes bir şeyler söylerken siz böyle bir çalışma yapmışsınız. Ne güzel.

  62. says

    Marhaba Zerrin!
    I am a Lebanese lady who loves food like you do. I came across your blog while looking for a Turkish recipe. Your posts are a pleasure to the eyes and i am sure a pleasure to taste, i will be trying those.

  63. Alex says

    I am a man who loves food like you do. Your posts are a pleasure to the eyes and i am sure a pleasure to taste. Thanks for the recipes

  64. Kate says

    Hello, I found you when I searched for what my grandfather called “Tourshou”. I guess that means “pickled” any veggie, right? My mother and I wanted a recipe Grandpa made with Green Tomatos. Thank you for what you do to share knowledge and culture. Love, Kate in Salt Lake City, Utah

    • says

      Welcome to my website and thank you for leaving a comment! We call it “turshu”, almost the same as what your grandfather called. Almost all kinds of veggies (or even fruits) could be pickled, they are almost eaqually appetizing. But my favorites are pickled gherkins, cucumber, white cabbge, beetroot and yes green tomatoes. We eat them just like a salad to pair with a main dish. Love from Turkey!

  65. says

    Kate, I make something like this stuffing green tomatoes with shredded cabbage (kupus) and spices. I can it in a pickling brine of salt, water, vinegar usually with a pice of green pepper, red dried chile, garlic, and a chunk of fresh horseradish. I leave in the processed(water bath) glass canning jars for 6 months or longer to develope the flavour.

  66. says

    You have really beautiful blog.came across your blog while finding borek made from whole wheat flour. I am going to try out.
    Nice destination for turkish recipes.

  67. Netnet says

    HI Zerrin,

    I love your website. I am planning to go to Istanbul in August and I thought I should learn about food and culture. I know nothing about Turkey, but your website is fantastic. I have a lot of question since it appears that there are not many sites can translate some of the food I acquired from the Asitane Restaurant. Hoping to get some information from your site. Perhaps you may have gone to the Asitane Restaurant and can give me advice of what to eat. I am gluten free diet. More power to your site. Thanks for sharing your positive attitude. Love all your food.

  68. Rumeysa says

    Öncelikle Merhabalar :)
    Ramazanla ilgili bir kaç şey araştırırken sitenize denk geldim.İyi ki de gelmişim!
    Yazılarınız çok güzel, inanın çok gurur duydum..sevindim bu siteyi görünce.Hep böyle, kültürümüz yemeklerimiz vs. hakkında ingilizce yazan siteler görmek istemişimdir.Elinize kolunuza sağlık.Kolay gelsin :)

  69. Mindi Aydinturk says

    Sag ol for your help in making my husband a happy man :) It has been my intent to learn Turkish cooking from my mother-in-law; however, there is always too much to do when visiting Turkey to find the time to learn from her…your help is the next best thing :)

  70. says

    I live in USA but was born in UK. I too love Turkish cuisine and I am very happy to have found your delightful website
    I am extremely introverted and not at all social, but I love to cook and share my recipes with everyone. I have a cooking blog and I love to read the happy comments.
    Here in the US there are so many hundreds of thousands of cooking blogs.It makes me think that perhaps women love to share recipes with other women and can be wonderful cooks, even if we are not social.
    Your husband is a wonderful artist with his photography.

    • says

      Hi Monica, thanks for your nice comment! Sharing recipes makes us even happier, doesn’t it? I’m so luck to have Yusuf with me, he’s helping me so much and I couldn’t have made all these without him.
      I will definitely check out your blog!

  71. Jael says

    Hi Zerrin,

    Thanks for putting up such wonderful information – you are providing such an excellent service to people everywhere. I stumbled upon your website because i recently wanted to adopt kiwis as my breakfast food after understanding the great benefits.

    I love Turkish food, too. My fondest experience was during my school days where I used to patronise a Turkish restaurant – every fortnightly – for the salads and some other favourites (with melted cheese over grilled meat). I can’t recall the names now…oh, but the coffee, that’s another slice of Turkish Delight, so to speak.

    Overall, I’m still exploring your website, and really, really appreciate your labour of love, which can be savoured for people everywhere, so, thank you.

    Love, Jael from Singapore

    • says

      Hi Jael, thanks so much for your nice words! I’m sure kiwis make a perfect breakfast food, it must be helping you wake up completely with its a little sourish flavor. It’s such a healthful fruit!
      Turkish foods are so addictive, aren’t they? This is one of the reasons why I decided to share them on an English blog :) Glad that people all around the world find it helpful.
      Cheers from Turkey!

  72. Sandy says

    :) I had to laugh at your remark about hiding a piece of the recipe from someone! My father’s wife ( not my mother, who died in 1984-:( ) was a mean old hag so my sister and I NEVER gave that woman our mother’s favorite blonde brownie recipe even though she asked for it many times during their marriage. However I HAVE given that very same recipe to my two best girlfriends whom I think of as sisters.

    Women around the world are very much alike, it seems! 😀

  73. says

    Just stumbled apon your blog – I thought I knew most of Turkish cooking blogs but yours I have never seen before, unfortunately! Your recipes and photography are wonderfull. I host a blog about Turkish recipes myself in Dutch and your blog is very welcome as an inspirational source! I am Dutch myself but my husband is Turkish so still a lot to learn for me. Yinede çok sagol ;). Sevgiler, Eslem

  74. says

    I totally agree with your philosophy. I am from Greece and I must say I often find wonen competing each other when it comes to cooking My mother for example never likes what I cook. She always finds a flaw. On the other hand whenever I ask her how she cooked something she never remembers the exact proportions of the ingredients. Plus I often find recipes published in magazines or presented in Tv shows that miss one or two ingredients. Continue the good work!

  75. Ecehan yavuz says

    Hi Zerrin,
    I found your website as a coincidence. I’m also living in Eskişehir and i really liked your posts and great photos. Loves and kisses.

    • says

      Hi Ecehan,
      Thanks for stopping by. Great to hear from a person living in my city. Hope you have a chance to try my recipes.

  76. says

    Göktürk’le yemek pişirmek için o kadar çok beklemeyeceksin Zerrin’ciğim. O zamanlar geldiğinde kulaklarımı çınlat lütfen. Sizin gibi pırıl pırıl kardeşlerimizle tanıştığımız için çok mutluyuz. Minik adamı benim için kocaman öp lütfen :) Güzel fotoğrafları için de Yusuf’u kutlarım. Sevgilerimle :)

  77. Gul says

    Merhaba Zerrin Hanim,

    Love your website, I’m a huge fan!!! I enjoyed your family photos and reading “Who am I” about you and your beautiful family. I was born is Eskisehir but I live in New York. Thanks for sharing all your ‘complete’ recipes ;).

    Tebrik ederim seni ve Yusuf Beyi for his great photography.

    Gul :)

    • says

      Merhaba Gül Hanım,
      Thank you so much for your nice words. This kind of comments are really motivating for us! It’s great to hear these from a person originally from our hometown. Hope you have a chance to try my recipes.
      Best wishes from Turkey!

  78. Zarah says

    What a lovely site you have here! I am so happy to find a site dedicated to the amazing turkish food, as I have had the pleasure of visiting Turkey twice and have fallen deeply in love with the country, the people and – of course – the fantastic food!
    Might I also add that you have a wonderful name! My turkish may not be very good, but I definitely know günaydin – so to round off this greeting, I wish you and your family just that: Günaydin and (since I will be reading more and coming back) görüşürüz! :)

    • says

      Hello i am leaving in Samos island Greece .. we are practically neighbours.. I love your Blog.. I am a cook with is in love with pastry .. I love your receipes and your photos .. I have my own site (in greek language),
      I work in Hotels juring thw summer season here in samos.Hope you will be always this creative.

  79. Jan Dodson says

    Dear Zerrin, Thank you for your recipes. I made the Magic Custard, loved it. I had a packet of frozen raspberries, and mixed them up and put them in the Magic Custard cake. It was excellent, and have just made another one. So thank you. Jan

  80. Elif Ece Yürük Göksu says

    Such a good surprise to come up with a friend of mine from Beytepe while surfing in Pinterest!
    This is an amazing blog Zerrin, congrats! I really really reeeaaalllly love it as a crazy foodie!
    Keep writing & sharing that beautiful photos!
    Love to see u!
    Hugs & kisses!

    • says

      The same surprise for me to see your comment here Ece! Very happy to hear from a lovely friend like you. Bringing lots of memories on Beytepe campus. Missing those days so much!
      Happy to hear that you love our blog! I saw from your FB profile that you are such a talented cook. You should share your recipes on a blog as well.
      Çok öperim canım.

  81. nyla says

    it was such a pleasure to visit ur site,wth these wonderful recipes i am soo anxious to try as i worship turkish food,its really true!

    • says

      Hi Nyla, it’s our pleasure to have you here. Turkish food is one of the best around the world, isn’t it? Hope you try and love our recipes. Cheers from Turkey!

  82. bening says

    Hi Zerrin,

    It’s nice to find this blog since I started looking for nice recipe using kefir.

    One thing about “But people who eat only to live just as a duty, and don’t see the miracle in each food are generally pessimistic and introverted.”

    First, introversion is personality, it’s in us since we was born. We CAN’T change anything about it, we can act out as an extrovert (and also the other way around), but we will always be an introvert (I am an introvert). Do you know that 1/3-1/2 world population are introverts? I imply from your statement that these HUGE population just eat only live as a duty? Think about it. Pessimistic is a character, no matter what kind of personality you have (introvert or extrovert), you can be pessimistic. I agree with your statement when it comes to pessimistic. If you’re not sure about one think, you’d better leave it.


    • says

      Hi Bening, thank you for sharing your opinion. I agree with you that we can’t easily change personality. And I didn’t mean they have to. Well, it may not be the right generalization but it’s just how I feel about the people around me and it’s almost always true. I know being pessimistic and introverted are completely different, but as far as I’ve seen these people are mostly not into food.

  83. Linda English says

    How refreshing you are! Your Baba Ganouche (please forgive the spelling if it is incorrect) was wonderful and I look forward to your many recipes and advice. I love to cook and I prefer ethnic cuisine to our American cuisine. I spent 5 weeks in India, my first abroad excursion, three weeks in Israel and these two journeys introduced me to a whole new world of taste, textures and style of cooking. I am ever grateful that my husband Don loves most of what I prepare. He was born and raised in the country and has always been a straight meat and potato diet so I feel very blessed with his patience and forgiving tastebuds and stomach! My next recip will be the Osh Plov as I do love lamb. Not big on beef though. Lot of fish, veggies and fruit. Well, I could go on as you mad it very easy to share even across the Internet. Blessings, Linda

  84. Hazal says

    Merhaba Zerrin abla.
    Gastronomi ve Mutfak Sanatları okuyorum ve bloğuna rastladım.Gerçekten çok iyi iş çıkarmışsınız ,bayıldımm.Mükemmel içerikli bir site olmuş ve tariflerinizi uygulamaya can atıyorum.Defterime birkaçını yazdım bile.Türk mutfağını böyle görsel uygulayabilmek gerçekten büyük zanaat ve okuduğum yorumlara göre emeğinizin karşılığını övgülerle alıyorsunuz :) Sizinle iletişime geçmek istiyorum.Mutlu günler dilerim ve geçmiş Ramazan bayramınız mübarek olsun.

    • says

      Teşekkürler sevgili Hazal. Çok güzel bir bölümde okuyorsun. Senin gibi bir öğrencinin blogumuzu beğenmesi bizim için daha da sevindirici. Umarım seçtiğin tarifleri en kısa zamanda deneme fırsatı bulursun ve yorumlarını bizimle de paylaşırsın. Benimle blogdaki contact form’u kullanarak ya da bu sayfanın sonunda verdiğim e-posta adresimi kullanarak iletişime geçebilirsin.

  85. Mary says

    I found a page on a website the other day you should read. I found it very interesting. It actually tells us about a lot of good things we can learn from happy people AND introverts. The 2nd article had as many good qualities we can learn from introverts as we can from happy people. The person who runs that website has a whole lot more respect and compassion than you have demonstrated with an evident lack of sensitivity to people’s wishes and personal feelings. You even read one of your readers comments with your ears closed referring to the statements she made as her “opinion”. I find that to be ignorant and reckless. The label you have given many people is quite destructive – probably half your readers but you only heard from those who agreed with you except for one whose feelings you did not appreciate. I can imagine all the people you have upset! Seems the owner of that website is busy building up peoples lives while you are busy tearing them down by some of your comments. Philosophies are a dime a dozen, be careful what you read. I include a link for those interested.


    • says

      Hi Mary, I’m so sorry if I sounded disrespectful. I didn’t mean to make anyone upset. Maybe I just couldn’t express my ideas or feelings well here. We can learn things from introverts for sure, I never say the opposite. I was just trying to say that if we love and care about what we eat, we will become happier. You know most of us prefer fast food these days and this is not healthy. If we give enough importance to what we eat, we will quickly see the positive effects of it on our lives.
      Sorry again and thanks for sharing that link.

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