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Denizhan

Who we are and where we come from

DENIZHAN is a real family business,
it started with three sons joining the father.
And now established in Bodrum
only since May 1998, DENIZHAN has become a favorite in wining and dining on the peninsula.
This restaurant is,
what they call in Turkey: an *Et Lokantasi* - a meat restaurant in simple words. It is not only, that DENIZHAN serves the best Kebabs,
it is the atmosphere you feel welcomed.

It is common in Bodrum that most of the restaurants only open for the summer,
but DENIZHAN - due to the high customers demand - has its doors open all year long.
As the restaurant has air-condition in summer - so it has central heating for the winter months.

All of the ingredients for the DENIZHAN kitchen have their own history. The meat is delivered from Bandirma, an area near Susurluk well known for the best beefs and lambs. The special no-salt cheese for the famous DENIZHAN specialty "Künefe" and home made butter is from the Istanbul area. "Salgam suyu", a sort of herb juice is from Adana. Special jams, pickles and herb olive oil are home made as well.
And last but not least, our vegetables are fresh from our own garden. Have a look out of the window and you will be impressed by the view of our biological garden

The specialty of the house is *DENIZHAN Kebab*, it is grilled meat with cheese, pistachio nuts and sesame seeds wrapped in Lavas Bread. It is served with grilled tomatoes, peppers and butter. A big puff Lavas comes with it. Last of all the hot Künefe is served with a nice cup of Turkish coffee.
DENIZHAN wine choice is excellent. Of course there is always the possibility of tasting the Raki with your meal.
Another important point we would like to mention - are the smiling faces of the well trained personnel.
DENIZHAN has the capacity of serving about hundred customers in summer and in winter time about sixty.
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Turkish cooking in general

It is said that three major types of cuisine exist in the world: French, Chinese and Turkish. Fully justifying its reputation, Turkish cuisine is always a pleasant surprise for the visitor. In addition to being the refined product of centuries of experience, Turkish cuisine has a very pure quality. The variety and simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. Lamb is the basic meat of the Turkish kitchen. Pieces of lamb threaded on a skewer and grilled over charcoal form the famous Sis Kebab. Doner Kebab is another famous Turkish dish, being a roll of lamb on a vertical skewer turning parallel to a hot grill.

The aubergine is used in a wide variety of dishes from karniyarikand hunkar begendi to patlican salatasi and patlican dolmasi. It can be cooked with onions, garlic and tomatoes and served cold.

A delicious Turkish specialty is pilav, a rice dish which can be difficult for the inexperienced cook to prepare. Borek are pies of flaky pastry stuffed with meat or cheese. The delicious Turkish natural yogurt is justifiably renowned. Dolma is a name applied to such vegetables as grape leaves, cabbage leaves and green peppers stuffed with spiced rice.

Turkish sweetmeats are famous throughout the world and many of these have milk as a basic ingredient. These include the baklava and kadayif pastries.

Turkish coffee, ayran, shira, boza and raki are the national beverages of Turkey. The drinking of raki is a rite accompanied by a variety of meze, or hors d'oeuvres, and often by Turkish music.

İletişim

http://www.denizhan.com/


Tel : (+90 252) 363 7674 ~ (+90 252) 363 7675 Email : info@denizhan.com







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Bu haber 28/08/2007 tarihinde eklenmiştir.

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