Particularly, the authors write: “We have been impressed by kestane çorbasi, a pureed chestnut soup that may lean candy or savory relying on who’s on the stovetop. Together with the woodsy, wealthy chestnuts, our soup achieves an interesting sweet-savory stability from shallots and mushrooms (each traditional substances). The addition of baharat in our model, which we noticed in some recipes, manages to enhance all of the distinct flavors within the soup with its advanced spice.”
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