Page 2 - Chef Umut News Today

To istanbul, to a chef who wants to change that. im at the newly renovated galataport — home to some of the citys best restaurants. chef umut is taking traditional turkish classics and reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is baklava pastirma. wow! sweet dessert pastry mixed with salty, meaty beef? th...

Galataport — home to some of the citys best restaurants. chef umut is taking traditional turkish classics and reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is baklava pastirma. wow! sweet dessert pastry mixed with salty, meaty beef? the beefy baklava crackers will be topped with hummus, mushrooms and more pas...

Cheers. welcome. great to meet you. oh, wow! and the result? absolutely sensational! who knew? by re—imagining old ingredients, umut has created something both fresh and, at the same time, classic. finally this week, were off to west africa on the trail of one nature lover whos celebrating 30 years of protecting some of the regions most vulnerable wildlife. some call him the father of the turtles and his work may have already rescued one species of terrapin from extinction. we sent emeline nsi...

And reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is baklava pastirma. wow! sweet dessert pastry mixed with salty, meaty beef? the beefy baklava crackers will be topped with hummus, mushrooms and more pastirma. were also pickling pastirma and serving it with a fig chutney. ive never had pickled beef before. wat...

Guarded, but the extra special ingredient here is the human touch. its a dying art — ahmet tells me there are very few chaman masters coming through the ranks. such a recurring theme across the board in food, when you have a delicacy such as this, theres only a handful of people left that really are perfecting the art of making it. the rest of its just becoming commercialised. 0k, down the hatch. flavourful and spicy. yet in recent times, pastirmas fallen out of fashion. so, im taking some to ...

Yet in recent times, pastirmas fallen out of fashion. so, im taking some to istanbul, to a chef who wants to change that. im at the newly renovated galataport — home to some of the citys best restaurants. chef umut is taking traditional turkish classics and reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is bak...

Absolutely sensational! who knew? by re—imagining old ingredients, umut has created something both fresh and, at the same time, classic? finally this week, were off to west africa on the trail of one nature lover whos celebrating 30 years of protecting some of the regions most vulnerable wildlife. some call him the father of the turtles and his work may have already rescued one species of terrapin from extinction. we sent emeline nsingi nkosi to meet him close to his home in senegal. about thr...

Of the citys best restaurants. chef umut is taking traditional turkish classics and reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is baklava pastirma. wow! sweet dessert pastry mixed with salty, meaty beef? the beefy baklava crackers will be topped with hummus, mushrooms and more pastirma. were also pickling pa...

Great to meet you. oh, wow! and the result? absolutely sensational! who knew? by re—imagining old ingredients, umut has created something both fresh and, at the same time, classic. finally this week, were off to west africa on the trail of one nature lover whos celebrating 30 years of protecting some of the regions most vulnerable wildlife. some call him the father of the turtles and his work may have already rescued one species of terrapin from extinction. we sent emeline nsingi nkosi to meet...

Chef umut is taking traditional turkish classics and reinvigorating them, giving them a bit of a modern upgrade in the form of small tapas. chef umut! yes. lovely to meet you. how are you? welcome. great to meet you. this is for you — its the pastirma. for me? whats on the menu? this is baklava pastirma. wow! sweet dessert pastry mixed with salty, meaty beef? the beefy baklava crackers will be topped with hummus, mushrooms and more pastirma. were also pickling pastirma and serving it with a fi...