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So, it's your own unique twist on tarhana? this is, yes, yes. and you can make a soup with this or, like we do today, i will make a porridge with oatmeal. i feel like i'm tasting raw spices. am i? yes, you are. dried fava beans. fresh fava beans. is there lemon in this? yes, lemon zest in there. fresh marjoram, fresh dill, spring onions and artichokes. semsa will serve the tarhana—infused porridge with her main course — grilled squid. i need more of a tarhana flavour to this. sure. mm—hm. while the tarhana porridge slowly cooks, we learn how to hand roll bureks, a samosa—style turkish ...

So it's your own unique twist on tarhana? this is, yes, yes. and you can make a soup with this or, like we do today, i will make a porridge with oatmeal. ifeel like i'm tasting raw spices. am i? yes, you are. dried fava beans. fresh fava beans. is there lemon in this? yes. lemon zest in there. fresh marjoram, fresh dill, spring onions and artichokes. semsa will serve the tarhana—infused porridge with her main course — grilled squid. i need more of a tarhana flavour to this. sure. uh-huh. while the tarhana porridge slowly cooks, we learn how to hand roll burek, a samosa—style turkish deli...

Pulse Products Market to Exceed US$ 1,95,044.6 Million by 2032 Amid Growing Demand for Highly Nutritional Plant-based Products-FMI

Can you add some olive oil while i blend? >> me? yes. >> tell me when. >> that's it. >> thanks. >> you're welcome. >> look at this beautiful color. >> oh, it's beautiful. >> fava beans are a favorite staple of puglia, but cooked with onions and blended with oil, they become smooth and creamy. >> and then we'll add orecchiette. mix everything together. the color is spectacular. here we have our orecchiette with fava beans. then we'll add the bitter element, the olives. then we'll add the sweet element, the burrata. and the most important part of the dish, the olive oil. >> yeah. >> it creates a...

Flavors, in the town of montegrosso, with the help of a local expert. >> this is my mother, concetta. >> hi, concetta. nice to meet you. >> using a mixture of burnt and white grain to ensure the flavor's not too bitter, concetta crafts each individual orecchiette by hand. her kitchen days may be behind her, but she still has plenty of advice for the chefs. >> we would ask, how much water do we need? she'd reply, just enough. how much oil? just enough. how much salt? >> no rules. my mom is exactly the same. >> pietro is going to show me how he prepares his signature dish, burnt grain orecchiett...