KUŞADASI STREET FESTIVAL CRACKED THE PALATE ON THE SECOND DAY

The interesting food and tasting workshops held in the Historical Caravanserai during the second day of the Kuşadası Street Festival were met with great interest by gastronomy enthusiasts. While the seafood keskek was appreciated by the festival participants, the sour soup specific to the Maraş region, olive oil kalburabastı, and asparagus and olive orzo cake accompanied with fresh figs were truly a hit.

Kuşadası Street Festival, organized for the second time this year by Kuşadası Municipality and Kuşadası Golden Pigeon Culture Art and Promotion Foundation (KUSAV) under the consultancy of Ayhan Sicimoğlu, continued with the colorful opening cortege and KÖFN concert on the first day, followed by food and tasting workshops on the second day. Within the scope of the workshops held with the participation of famous chefs on the stage set up in the historical Caravanserai, famous chef Ahmet Güzelyağdöken first brought a different interpretation to keskek, which is cooked with chicken or lamb meat on special occasions such as weddings and holidays. Festival participants who wanted to taste the keskek cooked using seafood such as octopus, sea bass and shrimp formed long queues in front of the stage. Seafood keskek was highly appreciated by those who tasted it.

The second workshop held at Kervansaray was sour soup cooked with the recipe of chef Sibel Topçuoğlu Dedeoğlu, who came to the city from Kahramanmaraş. The soup made using lentils, split peas, chickpeas, pepper paste, spring onions, purslane and sumac added a different taste to the festival with its wonderful smell and taste. After the sour soup, the taste of olive oil kalburabast made by chef Ayşe Çalıbaş remained on the palate. The orzo cake workshop with asparagus and olives accompanied by fresh figs, prepared by Chef Emrah Köksal Sezgin, attracted great attention.