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Berkay Cinar
climatezone: Csa - Hot-summer Mediterranean climates
country - Türkiye (Turkey)
dish - Menemen
Menemen is a traditional Turkish dish that tantalizes taste buds with its vibrant flavors and hearty ingredients. This delectable dish, often enjoyed for breakfast or brunch, features a savory combination of tomatoes, peppers, onions, and eggs, all simmered together to perfection.
Bursting with color and aroma, Menemen offers a delightful fusion of sweet and tangy notes, complemented by the rich, creamy texture of the eggs.
Whether served alongside freshly baked bread or as a standalone delight, Menemen embodies the warmth and hospitality of Turkish cuisine, inviting diners on a culinary journey through the streets of Turkey.
Menemen
Ingredients
Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion chopped
1 green bell pepper
salt
2 ripe tomatoes
(3 tablespoons tomato paste)
Black pepper
½ parsley
1 teaspoon Aleppo pepper
4 large eggs, beaten
optional:
Crushed red pepper flakes, if you like spicy
accompaniment:
flatbread ("pide")
the story of Menemen
Menemen is a traditional Turkish dish that is typically served as a breakfast or brunch item. It consists of eggs, tomatoes, green peppers, onions, and a variety of spices cooked together in a pan. The dish is similar to scrambled eggs but with the addition of vegetables, giving it a unique and flavorful taste.
The origins of Menemen trace back to the Aegean region of Turkey, where it is believed to have been created by local farmers and villagers as a simple and hearty meal using ingredients readily available in the region. The dish has since become popular throughout Turkey and is enjoyed by people of all ages.
The name "Menemen" is said to come from the town of Menemen in the İzmir province of Turkey, where the dish is particularly renowned. However, variations of Menemen can be found across the country, with each region adding its own twist to the recipe.
Menemen is often served with freshly baked bread or traditional Turkish flatbread called "pide," making it a satisfying and wholesome meal. It is also sometimes garnished with parsley or crumbled feta cheese for added flavor.
Overall, Menemen is not only a delicious dish but also a significant part of Turkish culinary heritage, representing the country's rich gastronomic tradition and the importance of using fresh, locally sourced ingredients.
How is it prepared?
Cook the onions, peppers and tomatoes
The first step is to make the chunky tomato mixture. Chop up 1 green pepper and 1 yellow onion. Grab a good 10-inch pan. Heat up some good extra-virgin olive oil and sauté the onions and peppers, seasoned with a good pinch of salt, for a little bit until softened (about 5 minutes).
Add tomatoes
Add chopped tomatoes. Season with a little more salt. Add black pepper, ½ teaspoon dried parsley and 1 teaspoon Aleppo-style pepper, which is not super hot but adds a nice kick with some subtle sweetness to this dish. Cook over medium heat until the tomatoes soften, for about 7 minutes.
Add the eggs and cook gently
Keep the tomato mixture in the skillet, but push it to one side. Lower the heat to medium-low, add 4 beaten eggs and cook gently until the eggs are just set.
Fold the tomato mixture into the eggs
When the eggs are just set, use a wooden spoon and fold the tomato mixture into the eggs and mix gently
Finish with olive oil and more seasoning
As soon as the tomato mixture and eggs are incorporated, immediately remove the skillet from the heat. Taste and adjust seasoning. Add a good drizzle of some excellent extra virgin olive oil and a dash more Aleppo-style pepper. And, if you're looking for more heat, a good pinch of hot red pepper flakes. Serve immediately with some good hearty bread (thicker slices of bread are best).
Where do the ingredients come from?
1. Tomatoes: Tomatoes are grown in many regions around the world, but they are also widely cultivated in Turkey. Turkey produces a variety of tomato cultivars, including those used for Menemen.
2. Green peppers: Peppers are grown in various parts of the world, but they are also a significant vegetable in Turkish cuisine. The green pepper varieties used for Menemen come from Turkey.
3. Onions: Onions are a staple in many countries and are also grown in Turkey.
4. Eggs: Eggs are universally available and can be sourced from Turkey or imported from other countries.
5. Spices: The spices used in Menemen, such as salt, pepper, and occasionally red pepper flakes, may come from various regions of the world but are also readily available in Turkey.
6. Olive oil: Olive oil is a key component of Turkish cuisine and is produced in many parts of the country, especially along the Aegean and Mediterranean coasts.
85% imports & 15% exports (2023)
imported ingredients: (if imported)
1. Salt: Mined and produced worldwide; leading producers include the United States, China, India, and Germany.
2. Pepper: Main producers are Vietnam, Indonesia, Brazil, India, and Malaysia.
3. Parsley: Cultivated worldwide; main cultivating countries include the United States, China, Germany, Spain, and the Netherlands.
4. Paprika powder: Main cultivating countries are Spain, Hungary, India, China, and South Korea.
In Turkey, these spices are used both from domestic production and imports.
Top trading partners (import of "Ginger, saffron, turmeric (curcuma), thyme, bay leaves, curry and other spices") of Turkey in 2023
Syrian Arab Republic with a share of 35% (8.29 million US$)
China with a share of 10.2% (2.39 million US$)
India with a share of 9.93% (2.33 million US$)
Albania with a share of 8.44% (1.98 million US$)
Poland with a share of 4.16% (978 thousand US$)
Greece with a share of 3.55% (834 thousand US$)
Georgia with a share of 3.21% (754 thousand US$)
Nigeria with a share of 3.02% (711 thousand US$)
Mexico with a share of 2.96% (696 thousand US$)
Brazil with a share of 2.21% (519 thousand US$)
import and exports:
food waste
Articel about breakfast menu's in Turkey - food waste:
The article reports that in Turkey, an additional 100 billion Turkish liras (approximately 15.8 billion euros) worth of food is wasted annually due to the increasing trend towards large Turkish breakfast menus in cafes. This information was released by the TISVA Foundation, a non-governmental organization dedicated to the efficient use of resources and waste prevention.
According to TISVA, food waste is a growing issue in Turkey, with nearly 34 billion euros' worth of food discarded each year, equating to about 12 million tons. A significant portion of this waste stems from the popularity of expansive breakfast menus.
Prof. Dr. Aziz Akgül, the president of the foundation, emphasizes that food waste is a behavioral problem and suggests that breakfast portions should either be limited or tailored to customers' needs to mitigate waste.
Akgül highlights that food waste has negative repercussions on the food supply chain and households, stressing the urgency of preventing or reducing waste for global resource efficiency.
Additionally, Akgül criticizes all-inclusive offers in hotels, attributing them to the rapid rise in food waste. He calls for an urgent solution to address this issue.
18 MILLION TONS OF FOOD WASTE WASTE WILL BE TURNED INTO ANIMAL FEED
18 MILLION TONS OF FOOD WASTE WASTE WILL BE TURNED INTO ANIMAL FEED
The Ministry of Agriculture and Forestry in Turkey has recently introduced regulatory changes allowing for the conversion of food waste from places such as hotels, restaurants, and cafeterias into animal feed. This move is expected to address the issue of 18 million tons of food waste generated annually in the country.
Previously, feeding restaurant and cafeteria leftovers to animals other than fur animals was prohibited, and pet animals could not be fed with food waste. However, with the new regulations, various animals, including fur, domestic, ornamental, and laboratory animals, as well as those kept in zoos and circuses, can now be fed with food scraps, provided they are processed into feed.
The regulations specify conditions for collecting, sorting, transporting, processing, and packaging food waste to ensure feed safety. Businesses involved in these operations will need approval from the Ministry of Agriculture and Forestry and will be subject to inspections.
Minister of Agriculture and Forestry Prof. Dr. Vahit Kirişci emphasized the importance of reducing food waste and raising awareness in society. The regulations aim to both prevent food waste and facilitate the production of feed for non-food animals using food waste.
According to the latest National Inventory Report, Turkey produces around 18 million tons of food waste annually, comprising a significant portion of municipal solid waste. These regulatory changes aim to address this issue and promote more efficient resource use in the country.
solution example:
Food waste turns into food for stray cats and dogs
The food production facility at the Gaziantep Metropolitan Municipality Animal Shelter and Rehabilitation Center recycles food waste from institutions and restaurants, transforming it into food for homeless cats and dogs. The process involves enriching the collected waste with minerals, enzymes, vitamins, and milk powders, and then converting it into compost before drying and shaping it into small pieces of food. These food items are distributed at 250 feeding points established throughout the city. The facility's capacity has recently doubled, allowing for the production of up to 2 or 2.5 tons of food per day. With a team of 30 people traveling hundreds of kilometers daily to deliver food to stray animals, the center aims to meet the increasing demand for food, especially during colder weather when animals require more sustenance. Gaziantep's rich gastronomic tradition, which includes protein-rich dishes, ensures that the food produced is highly appealing to street animals.
simple and minimalist
use of different colors etc. for each plan
shows complex drawings in a way which seems clear and not dense
balance of the drawings on 2 pages each
repeating colors
minimalistic
picture of the model on the cover
the bright red color is like a teaser - is shown again in the middle of the portfolio
the cover does not have to be something you work on for years - could just be the right image in correct way
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