Within the scope of the “Zero Waste in the Kitchen Project” implemented by the restaurants in Hatay Gastronomy House to prevent waste, the skins of watermelon consumed as a summer fruit no longer go after it.
In the gastronomy city, where sweets like watermelon shells, registered knefe and semolina halva with pumpkin and cheese, which are made into sweets similar to the stage of making the pumpkin dessert, sweeten the tables, a new taste is on the tables.
At the same time, watermelon peel dessert, which is consumed in real terms for breakfast, offers a different taste with its aroma.
Hatay Gastronomy House Manager Pek Aslan told Anadolu Agency (AA) that they attach importance to the issue of zero blood waste from the kitchen.
In this context, Aslan stated that they have implemented the zero-waste use in watermelon peels, which they have applied in many vegetables and fruits, and continued:
“Blood is not a waste of any substance from the kitchen, we never want to waste. For this reason, we work with our kitchen team for the night. In this context, we made a dessert from watermelon peel that we can also consume in real terms and we received incredible feedback. Our dessert naturally has a light watermelon flavor, it is incredible on the palate. It leaves a naive taste. After we made it, we served it to our guests after dinner and it was appreciated. I think no one had done this before in Antakya, we continue to develop it.”
Noting that they continue to develop Antakya’s culinary culture, Aslan stated that they are also trying to promote the flavors of Hatay, a gastronomy city with 600 food types.
Hatay Gastronomy House Kitchen mate Süleyman Demirel also said that he couldn’t make the dessert. “We crack the fleshy part of the watermelon peels. We soak them in lime water for one night and boil them in sugar water the next day. After it cools down, it is ready to serve. We decorate the top with cinnamon and serve it.” explained in the appendix.
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Ayselin Gler, who came to Hatay for a gastronomy trip from Giresun, said that she had never tasted watermelon peel dessert before, but tasted it for the first time and found it delicious.
Aysel Gler stated that she liked the dessert very much and compared it to sweet pumpkin dessert.
Stating that he also finds the evaluation of watermelon rind good, Gler said, “Thank you to those who think about it and reveal this flavor.” said.
Sevgi Mengll, who lives in Istanbul, also told that she ate at Hatay Gastronomy House every time she came to the city.
Mengll, who stated that every flavor of Hatay is indispensable for him, said, “We always consumed watermelon as a fruit, it was the first time I had the opportunity to eat the sweet from the peel. It has both a mild and refreshing taste, the cinnamon on it added a different flavor, it became a complete summer dessert. ” he residence.
Source: STAR.COM.TR by www.star.com.tr.
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