FAMOUS CHEF HAZER AMANI ADDED GREAT TASTE TO THE KUSADASI STREET FESTIVAL

Steamed sea bass with plums and dill rice with broad beans, prepared by the famous chef Hazer Amani, who was a guest at the Kuşadası Street Festival, delighted the palate with its taste. Steamed sea bass made by adding okra, celery and basil, as well as plum, was highly appreciated by gastronomy enthusiasts who love to try different tastes.

Kuşadası Street Festival, organized by Kuşadası Municipality and Kuşadası Altın Güvercin Culture, Art and Promotion Foundation under the consultancy of Ayhan Sicimoğlu, continued to host famous chefs on its third day. Festival participants had the opportunity to try the delicious flavors of the earthquake region in the workshops held on the second day of the festival and at the taste stops established at 11 points of the city, and met with the famous chef Hazer Amani on the third day.

Hazer Amani, who came together with taste hunters within the scope of the food and tasting workshops held in the historical Caravanserai, prepared steamed sea bass with can plum and dill rice with broad beans, prepared on stage with chef Emrah Köksal Sezgin, sold out in a short time with its unique smell and taste. Stating that he first cooked steamed sea bass with plums with a Greek woman, Chef Amani said, “They cooked okra with chickpeas for me in a house in Tarsus. I thought why don't we make this with sea bass and this dish came out. "Bon appetit to everyone," he said.