SlideShare a Scribd company logo
1 of 12
Download to read offline
Funda Inansal
rakı harmony in global cuisine
Austria
05
Funda Güzelmeriç Inansal
Funda Güzelmeriç Inansal founded her own business with the advertising sector experience she gained in
Ajans Ultra during her university years in 1990. Her company was active in glass production and export for
10 years in Turkey. Simultaneously she marketed her products internationally with her important partner
active in foreign trade in Hong Kong. She took place in the founding period of Konya Cam as founding
shareholder. In addition to her other business activities, in 1995 she entered the food & beverage sector
and she took the first steps by franchising international restaurant chains in this area which she was
interested in. She opened the restaurants such as Chez Bouvier, Santa Lucia and Belgo in Turkey.
She has had his expertise in food and beverage sector by the trainings she got abroad and she has been
still transferring her expertise to the sector with her consultancy firm, Dude Table which is very different
from traditional consultancy firms by creating its own creative gastronomy projects such as Restaurant
Week for the companies as a solution partner. She has been aiming to take Turkish cuisine to higher levels
on the international platform by her “LocalisBeautiful” project.
Funda Güzelmeriç Inansal, who has been taking part in a lot of social responsibility projects in education
and creative thinking, is one of the founders of Creative Children Association and board of trustees
member of Cappadocia Vocational School of Higher Education.
OfferingYeniRakıtoyourguestsisanopportunitytointroducethem
not only to the pleasure of the drink, but also to a new experience of
established rituals, presentation and gastronomy. Easily spawning
its own gastronomy within different cuisines, rakı is the ideal
accompaniment to an enjoyable meal, sharing, conversation and
entertainment.
The main reason why mezes, the basis for rakı gastronomy, adapt so readily to all cuisines, is that they
are snack foods and starters served in small portions, and consumed with different rituals. These small
portioned dishes accompanying spirits have different names in different countries depending on their
lifestyle and food rituals, such as ‘tapas’ in Spain, but all these names correspond to the concept of ‘meze’.
Themanydifferentflavoursinsnackfoodsor“appetisers,”coldstartersandhotstarterscaneachbecome
a perfect meze when served in small portions. Rakı will inspire you based on the basic harmony principles
detailed in the guide. Regardless of how the rakı will be drunk – as an aperitif or an accompaniment to a
long and enjoyable dinner – the pleasant times will start with the one and only constant: mezes.
Keep in mind that the technical aspects are not the only criteria in rakı-food harmony; the culinary
customs and rituals of different countries encourage you to discover the best harmony. In thıs guide,
which provides basic rules for the pairing of foods with rakı, you will find, in addition to traditional national
dishes, examples of new dishes based on local tradition, fusion between national cusines, and complex
dishes from the menus of Michelin-star chefs.
The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı
gastronomy even further. Together with the mezes that you will prepare thanks to the experience and
creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating
new experiences.
01
Starters
• Liptauer – creamy soft cheese with red pepper and herbs
• Breaded and fried celeriac
• Knödel – potato dumpling
• Meat pie
• Sacher Eck – onion quiche
• Sacher Tafelspitz aspic – beef with lamb’s lettuce
• Original Sacher goose-liver cake
• Egg dumplings
• Fried cheese dumplings
• Leberkäse – speciality baked meat loaf
• Krautrouladen – stuffed cabbage with beef and potatoes
• Saure Nieren – kidneys cooked in tart sauce
• Tiroler Kalbsleber – calf’s liver, Tyrolean style
• White asparagus with brown butter sauce
02
03
Turkish Starters
• Olives
• Cacık – mint yoghurt with garlic and chopped cucumber
• Közde Patlıcan – grilled aubergine
• Yaprak Sarma – vine leaves stuffed with a meat and rice filling
• Acılı Antep Ezmesi – spicy purée of onions, tomatoes, cucumbers and peppers
• Şakşuka – grilled marinated aubergines and chillis in tomato sauce
• Fava – creamed broad beans seasoned with dill & olive oil
• İmam Bayıldı – aubergine with caramelised onions cooked in olive oil
• Grilled aubergines and Charleston chilli served with a yoghurt and garlic sauce
• Lahmacun (Turkish pizza) – a thin crust topped with minced lamb, tomatoes, onions & parsley
• Sucuk Izgara – lightly spiced Turkish sausage, grilled and served with grilled tomatoes
• Sigara Borek – filo pastry delicately rolled and stuffed with feta cheese and parsley
• Chicke n liver – sautéed chicken liver, caramelised onions
04
Salad
• Viennese herring salad
• Porcini and potato fritters with lamb’s lettuce
• Cucumber salad
• Viennese red cabbage salad
• Viennese veal – asparagus salad
• Endive salad with potatoes
• Traditional Turkish Çoban salad – fresh diced tomatoes, diced cucumber, onions, fresh parsley, fresh
lemon, dressed with olive oil
Main Dishes
• Wiener schnitzel – fried and breaded veal escalope
• Backhendl schnitzel – fried and breaded chicken
• Paprikahendl – roast chicken with sweet red pepper
• Tafelspitz – boiled veal
• Fried veal liver, Viennese style
• Viennese Salon Beuschel – ragout made with heart and lungs
• Rindsrouladen – beef roulade
• Zwiebelrostbraten – steak with crispy onions
• Selchfleisch – smoked, cooked meat with sauerkraut and dumplings.
• Vanillerostbraten – Vanilla roast beef cutlet with garlic, salt, pepper, butter, and onions
• Sirloin à la Esterházy – beef sirloin à la Esterházy, sliced finely in strips with onion, bacon and vegetables
• Venison with rowanberries and chestnuts with pears
• Sirloin with onions, fried potatoes and gherkin mustard
• Sacher-style Reisfleisch (meat with rice)
• Trout Quartet – with freshwater trout, noodles, spinach and trout caviar
• Goulash – meat stew with vegetables, seasoned with paprika and other spices.
05
• Fish Goulash – fish stew with vegetables, seasoned with paprika and other spices
• Sautéed fish with sauerkraut
• Roast lamb potato fritter
• Offal stew (beef liver, spleen, sweetbread, heart, lungs)
• Braised veal shanks
• Braised veal and rice
• Veal ragout
06
07
Turkish Main Dishes
• Ala Nazik – tender lamb and aubergine purée with browned flour
• Beef moussaka – layers of aubergine, minced beef & tomatoes
• Minced meat & rice wrapped in vine leaves
• Grilled spicy beef shish kebabs with grilled vegetables
• Grilled shish meatballs & grilled onion, tomatoes
• Shish kebab – cubes of lamb on a skewer, cooked over charcoal and served with rice and salad
• Kebabs with mashed potato – sautéed, diced lamb cubes with peppers tomatoes and herbs served on
a bed of mashed potato
• Iskender kebabs – vertically roasted lamb slices with yoghurt & tomato sauce
• Spiced slow-roasted shoulder of lamb seasoned with wild thyme
•Seafoodcasserole–kingprawns,monkfish,scallops&shrimpssimmeredwithMediterraneanvegetables
and herbs in a regional tomato sauce served with bulgur
Dessert
• Strudel with cottage cheese filling
• Palatschinken – thin crêpes
• Funkenküchlein – deep-fried dough with sugar and cinnamon
• Marillenknödel – apricot dumplings
• Palatschinken – pancakes with fruit sauce
• Kaiserschmarrn – thick pancake with raisins
• Powidltascherl – plum jam turnovers
• Topfenknödel – curd cheese dumplings with fruits
08
Turkish Desserts
• Kunefe – shredded wheat, fresh unsalted white cheese, pistachios, honey syrup
• Su muhallebisi – cubes of milk pudding & rose syrup with berries & nuts
- Kadayıf – shredded wheat with pistachios and syrup served with clotted cream
• Kazandibi – upside-down milk pudding with a caramelised top and cinnamon powder
• Baklava – a rich, sweet pastry filled with chopped pistachios and sweetened with syrup
• Sütlaç – a rich creamed rice pudding
• Halva – warm semolina dessert
09
Rakı Harmony in Global Cuisine / Austria

More Related Content

What's hot (14)

Lattitude 28 Menu
Lattitude 28 MenuLattitude 28 Menu
Lattitude 28 Menu
 
Prezentacja tradycje kulinarne podkarpacia
Prezentacja tradycje kulinarne podkarpaciaPrezentacja tradycje kulinarne podkarpacia
Prezentacja tradycje kulinarne podkarpacia
 
BizBash Trends-in-catering
BizBash Trends-in-cateringBizBash Trends-in-catering
BizBash Trends-in-catering
 
E book: Erasmus+ Recipe book
E book: Erasmus+ Recipe bookE book: Erasmus+ Recipe book
E book: Erasmus+ Recipe book
 
Edited multiculturalism
Edited multiculturalismEdited multiculturalism
Edited multiculturalism
 
German cuisine
German cuisineGerman cuisine
German cuisine
 
Walton Castle menu
Walton Castle menuWalton Castle menu
Walton Castle menu
 
Recipes book
Recipes book Recipes book
Recipes book
 
Apresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigidoApresentação portuguese-cuisine-corrigido
Apresentação portuguese-cuisine-corrigido
 
Fish head curry
Fish head curryFish head curry
Fish head curry
 
Athol Halvorsen - Wolf Pack
Athol Halvorsen - Wolf PackAthol Halvorsen - Wolf Pack
Athol Halvorsen - Wolf Pack
 
Royal Catering Non Veg Menu
Royal Catering Non Veg MenuRoyal Catering Non Veg Menu
Royal Catering Non Veg Menu
 
Italian Christmas menu
Italian Christmas menuItalian Christmas menu
Italian Christmas menu
 
Best indian catering
Best indian cateringBest indian catering
Best indian catering
 

Similar to Rakı Harmony in Global Cuisine / Austria

Chapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersChapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersRohit Mohan
 
Chapter 6 hors d'oeuvres and appetizers
Chapter 6 hors d'oeuvres and appetizersChapter 6 hors d'oeuvres and appetizers
Chapter 6 hors d'oeuvres and appetizersDr. Sunil Kumar
 
Ppt final polonia_27_set_2010
Ppt final polonia_27_set_2010Ppt final polonia_27_set_2010
Ppt final polonia_27_set_2010clubecomunica2010
 
Romania_hungarian_presentation
Romania_hungarian_presentationRomania_hungarian_presentation
Romania_hungarian_presentationPetraSala
 
French Classical Menu
French Classical MenuFrench Classical Menu
French Classical MenuShourya Puri
 
Turkey - traditional dishes
Turkey - traditional dishesTurkey - traditional dishes
Turkey - traditional dishesMihaela Anton
 
5 ct ppt food around the world suhanya bavithira victoria
5 ct ppt food around the world  suhanya bavithira victoria5 ct ppt food around the world  suhanya bavithira victoria
5 ct ppt food around the world suhanya bavithira victoriadottuta
 
The 10 most famous Turkish dishes in the world.pdf
The 10 most famous Turkish dishes in the world.pdfThe 10 most famous Turkish dishes in the world.pdf
The 10 most famous Turkish dishes in the world.pdfDijital Dünya Haberler
 
hospitality assignment by sanabeer
hospitality assignment by sanabeerhospitality assignment by sanabeer
hospitality assignment by sanabeersanabeer salahudeen
 

Similar to Rakı Harmony in Global Cuisine / Austria (20)

Chapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizersChapter 06 hors d'oeuvres and appetizers
Chapter 06 hors d'oeuvres and appetizers
 
Hors d'oeuvres
Hors d'oeuvresHors d'oeuvres
Hors d'oeuvres
 
Chapter 6 hors d'oeuvres and appetizers
Chapter 6 hors d'oeuvres and appetizersChapter 6 hors d'oeuvres and appetizers
Chapter 6 hors d'oeuvres and appetizers
 
German cuisine
German cuisineGerman cuisine
German cuisine
 
K Grill Concept
K Grill ConceptK Grill Concept
K Grill Concept
 
Food
FoodFood
Food
 
Ppt final polonia_27_set_2010
Ppt final polonia_27_set_2010Ppt final polonia_27_set_2010
Ppt final polonia_27_set_2010
 
Romania_hungarian_presentation
Romania_hungarian_presentationRomania_hungarian_presentation
Romania_hungarian_presentation
 
French Classical Menu
French Classical MenuFrench Classical Menu
French Classical Menu
 
Czech cousine-presentation2
Czech cousine-presentation2Czech cousine-presentation2
Czech cousine-presentation2
 
GTarmamar-Germany
GTarmamar-GermanyGTarmamar-Germany
GTarmamar-Germany
 
French classical menu
French classical menuFrench classical menu
French classical menu
 
Convenience Cuisine
Convenience CuisineConvenience Cuisine
Convenience Cuisine
 
Turkey - traditional dishes
Turkey - traditional dishesTurkey - traditional dishes
Turkey - traditional dishes
 
Hungarian cuisine.
Hungarian cuisine.Hungarian cuisine.
Hungarian cuisine.
 
Menu 1
Menu 1Menu 1
Menu 1
 
5 ct ppt food around the world suhanya bavithira victoria
5 ct ppt food around the world  suhanya bavithira victoria5 ct ppt food around the world  suhanya bavithira victoria
5 ct ppt food around the world suhanya bavithira victoria
 
GastronomicBook
GastronomicBookGastronomicBook
GastronomicBook
 
The 10 most famous Turkish dishes in the world.pdf
The 10 most famous Turkish dishes in the world.pdfThe 10 most famous Turkish dishes in the world.pdf
The 10 most famous Turkish dishes in the world.pdf
 
hospitality assignment by sanabeer
hospitality assignment by sanabeerhospitality assignment by sanabeer
hospitality assignment by sanabeer
 

Recently uploaded

Insect Meal as an Alternative Protein Source for poultry
Insect Meal as an Alternative Protein Source for poultryInsect Meal as an Alternative Protein Source for poultry
Insect Meal as an Alternative Protein Source for poultryHarshRahan
 
Julian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulianHelou1
 
Future Ready Agriculture- 01-10-2023.pdf
Future Ready Agriculture- 01-10-2023.pdfFuture Ready Agriculture- 01-10-2023.pdf
Future Ready Agriculture- 01-10-2023.pdfSKUASTKashmir
 
pathology questions for studying and notes
pathology questions for studying and notespathology questions for studying and notes
pathology questions for studying and notesAnaAbuladze7
 
nutrient-management-of-corn.pptxSfklavFV
nutrient-management-of-corn.pptxSfklavFVnutrient-management-of-corn.pptxSfklavFV
nutrient-management-of-corn.pptxSfklavFVFarhanaNoor12
 
Dubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experienceDubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experiencecouponzguruuae
 
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girls
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call GirlsAbu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girls
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girlstiril72860
 
韩国学位证,全北大学毕业证书1:1制作
韩国学位证,全北大学毕业证书1:1制作韩国学位证,全北大学毕业证书1:1制作
韩国学位证,全北大学毕业证书1:1制作7tz4rjpd
 
Planning your Restaurant's Path to Profitability
Planning your Restaurant's Path to ProfitabilityPlanning your Restaurant's Path to Profitability
Planning your Restaurant's Path to ProfitabilityAggregage
 
Hydroponic nutrient solution for vegetables
Hydroponic nutrient solution for vegetablesHydroponic nutrient solution for vegetables
Hydroponic nutrient solution for vegetablesZareenRijwanaMOULY
 
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Amil baba
 
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsGRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsKattieAlisonMacatugg1
 
日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作aecnsnzk
 
FONDANT ICING bread and pastry prod.pptx
FONDANT ICING bread and pastry prod.pptxFONDANT ICING bread and pastry prod.pptx
FONDANT ICING bread and pastry prod.pptxReleneJoySoto
 
HACCP Check list for practicing HACCP.pdf
HACCP Check list for practicing HACCP.pdfHACCP Check list for practicing HACCP.pdf
HACCP Check list for practicing HACCP.pdfHananZayed4
 
Food vocabulary, countable and uncountable nouns; quantifiers.pptx
Food vocabulary, countable and uncountable nouns; quantifiers.pptxFood vocabulary, countable and uncountable nouns; quantifiers.pptx
Food vocabulary, countable and uncountable nouns; quantifiers.pptxAndreaMarcelaMendezS
 
Custom Wine Cellars by Green Refrigeration LLC.pdf
Custom Wine Cellars by Green Refrigeration LLC.pdfCustom Wine Cellars by Green Refrigeration LLC.pdf
Custom Wine Cellars by Green Refrigeration LLC.pdfGreen Refrigeration LLC
 
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting  10 Perak MagnumtogelPrediksi Angka BBFS 10 Digit Betting  10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogeltok dalang
 
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...Amil Baba Dawood bangali
 
what is the importance of work immersion
what is the importance of work immersionwhat is the importance of work immersion
what is the importance of work immersionIssaMuana
 

Recently uploaded (20)

Insect Meal as an Alternative Protein Source for poultry
Insect Meal as an Alternative Protein Source for poultryInsect Meal as an Alternative Protein Source for poultry
Insect Meal as an Alternative Protein Source for poultry
 
Julian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai CuisineJulian Helou's Exquisite Journey Through Thai Cuisine
Julian Helou's Exquisite Journey Through Thai Cuisine
 
Future Ready Agriculture- 01-10-2023.pdf
Future Ready Agriculture- 01-10-2023.pdfFuture Ready Agriculture- 01-10-2023.pdf
Future Ready Agriculture- 01-10-2023.pdf
 
pathology questions for studying and notes
pathology questions for studying and notespathology questions for studying and notes
pathology questions for studying and notes
 
nutrient-management-of-corn.pptxSfklavFV
nutrient-management-of-corn.pptxSfklavFVnutrient-management-of-corn.pptxSfklavFV
nutrient-management-of-corn.pptxSfklavFV
 
Dubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experienceDubai's Food and Discount Deals - A culinary experience
Dubai's Food and Discount Deals - A culinary experience
 
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girls
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call GirlsAbu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girls
Abu Dhabi Housewife Call Girls +971509530047 Abu Dhabi Call Girls
 
韩国学位证,全北大学毕业证书1:1制作
韩国学位证,全北大学毕业证书1:1制作韩国学位证,全北大学毕业证书1:1制作
韩国学位证,全北大学毕业证书1:1制作
 
Planning your Restaurant's Path to Profitability
Planning your Restaurant's Path to ProfitabilityPlanning your Restaurant's Path to Profitability
Planning your Restaurant's Path to Profitability
 
Hydroponic nutrient solution for vegetables
Hydroponic nutrient solution for vegetablesHydroponic nutrient solution for vegetables
Hydroponic nutrient solution for vegetables
 
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
Uk-NO1 Best Black Magic Specialist Near Me Spiritual Healer Powerful Love Spe...
 
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat CutsGRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
GRADE 10 QUARTER 4 WEEK 2 Cook Meat Cuts
 
日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作日本学位记,筑波大学毕业证书1:1制作
日本学位记,筑波大学毕业证书1:1制作
 
FONDANT ICING bread and pastry prod.pptx
FONDANT ICING bread and pastry prod.pptxFONDANT ICING bread and pastry prod.pptx
FONDANT ICING bread and pastry prod.pptx
 
HACCP Check list for practicing HACCP.pdf
HACCP Check list for practicing HACCP.pdfHACCP Check list for practicing HACCP.pdf
HACCP Check list for practicing HACCP.pdf
 
Food vocabulary, countable and uncountable nouns; quantifiers.pptx
Food vocabulary, countable and uncountable nouns; quantifiers.pptxFood vocabulary, countable and uncountable nouns; quantifiers.pptx
Food vocabulary, countable and uncountable nouns; quantifiers.pptx
 
Custom Wine Cellars by Green Refrigeration LLC.pdf
Custom Wine Cellars by Green Refrigeration LLC.pdfCustom Wine Cellars by Green Refrigeration LLC.pdf
Custom Wine Cellars by Green Refrigeration LLC.pdf
 
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting  10 Perak MagnumtogelPrediksi Angka BBFS 10 Digit Betting  10 Perak Magnumtogel
Prediksi Angka BBFS 10 Digit Betting 10 Perak Magnumtogel
 
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...
NO1 WorldWide kala jadu Love Marriage Black Magic Punjab Powerful Black Magic...
 
what is the importance of work immersion
what is the importance of work immersionwhat is the importance of work immersion
what is the importance of work immersion
 

Rakı Harmony in Global Cuisine / Austria

  • 1. Funda Inansal rakı harmony in global cuisine Austria 05
  • 2. Funda Güzelmeriç Inansal Funda Güzelmeriç Inansal founded her own business with the advertising sector experience she gained in Ajans Ultra during her university years in 1990. Her company was active in glass production and export for 10 years in Turkey. Simultaneously she marketed her products internationally with her important partner active in foreign trade in Hong Kong. She took place in the founding period of Konya Cam as founding shareholder. In addition to her other business activities, in 1995 she entered the food & beverage sector and she took the first steps by franchising international restaurant chains in this area which she was interested in. She opened the restaurants such as Chez Bouvier, Santa Lucia and Belgo in Turkey. She has had his expertise in food and beverage sector by the trainings she got abroad and she has been still transferring her expertise to the sector with her consultancy firm, Dude Table which is very different from traditional consultancy firms by creating its own creative gastronomy projects such as Restaurant Week for the companies as a solution partner. She has been aiming to take Turkish cuisine to higher levels on the international platform by her “LocalisBeautiful” project. Funda Güzelmeriç Inansal, who has been taking part in a lot of social responsibility projects in education and creative thinking, is one of the founders of Creative Children Association and board of trustees member of Cappadocia Vocational School of Higher Education.
  • 3. OfferingYeniRakıtoyourguestsisanopportunitytointroducethem not only to the pleasure of the drink, but also to a new experience of established rituals, presentation and gastronomy. Easily spawning its own gastronomy within different cuisines, rakı is the ideal accompaniment to an enjoyable meal, sharing, conversation and entertainment. The main reason why mezes, the basis for rakı gastronomy, adapt so readily to all cuisines, is that they are snack foods and starters served in small portions, and consumed with different rituals. These small portioned dishes accompanying spirits have different names in different countries depending on their lifestyle and food rituals, such as ‘tapas’ in Spain, but all these names correspond to the concept of ‘meze’. Themanydifferentflavoursinsnackfoodsor“appetisers,”coldstartersandhotstarterscaneachbecome a perfect meze when served in small portions. Rakı will inspire you based on the basic harmony principles detailed in the guide. Regardless of how the rakı will be drunk – as an aperitif or an accompaniment to a long and enjoyable dinner – the pleasant times will start with the one and only constant: mezes. Keep in mind that the technical aspects are not the only criteria in rakı-food harmony; the culinary customs and rituals of different countries encourage you to discover the best harmony. In thıs guide, which provides basic rules for the pairing of foods with rakı, you will find, in addition to traditional national dishes, examples of new dishes based on local tradition, fusion between national cusines, and complex dishes from the menus of Michelin-star chefs. The dishes in this guide have been selected as suggestions in order to inspire you to explore rakı gastronomy even further. Together with the mezes that you will prepare thanks to the experience and creativity of your chefs and suggestions from your service team, Yeni Rakı can also assist you in creating new experiences. 01
  • 4. Starters • Liptauer – creamy soft cheese with red pepper and herbs • Breaded and fried celeriac • Knödel – potato dumpling • Meat pie • Sacher Eck – onion quiche • Sacher Tafelspitz aspic – beef with lamb’s lettuce • Original Sacher goose-liver cake • Egg dumplings • Fried cheese dumplings • Leberkäse – speciality baked meat loaf • Krautrouladen – stuffed cabbage with beef and potatoes • Saure Nieren – kidneys cooked in tart sauce • Tiroler Kalbsleber – calf’s liver, Tyrolean style • White asparagus with brown butter sauce 02
  • 5. 03
  • 6. Turkish Starters • Olives • Cacık – mint yoghurt with garlic and chopped cucumber • Közde Patlıcan – grilled aubergine • Yaprak Sarma – vine leaves stuffed with a meat and rice filling • Acılı Antep Ezmesi – spicy purée of onions, tomatoes, cucumbers and peppers • Şakşuka – grilled marinated aubergines and chillis in tomato sauce • Fava – creamed broad beans seasoned with dill & olive oil • İmam Bayıldı – aubergine with caramelised onions cooked in olive oil • Grilled aubergines and Charleston chilli served with a yoghurt and garlic sauce • Lahmacun (Turkish pizza) – a thin crust topped with minced lamb, tomatoes, onions & parsley • Sucuk Izgara – lightly spiced Turkish sausage, grilled and served with grilled tomatoes • Sigara Borek – filo pastry delicately rolled and stuffed with feta cheese and parsley • Chicke n liver – sautéed chicken liver, caramelised onions 04
  • 7. Salad • Viennese herring salad • Porcini and potato fritters with lamb’s lettuce • Cucumber salad • Viennese red cabbage salad • Viennese veal – asparagus salad • Endive salad with potatoes • Traditional Turkish Çoban salad – fresh diced tomatoes, diced cucumber, onions, fresh parsley, fresh lemon, dressed with olive oil Main Dishes • Wiener schnitzel – fried and breaded veal escalope • Backhendl schnitzel – fried and breaded chicken • Paprikahendl – roast chicken with sweet red pepper • Tafelspitz – boiled veal • Fried veal liver, Viennese style • Viennese Salon Beuschel – ragout made with heart and lungs • Rindsrouladen – beef roulade • Zwiebelrostbraten – steak with crispy onions • Selchfleisch – smoked, cooked meat with sauerkraut and dumplings. • Vanillerostbraten – Vanilla roast beef cutlet with garlic, salt, pepper, butter, and onions • Sirloin à la Esterházy – beef sirloin à la Esterházy, sliced finely in strips with onion, bacon and vegetables • Venison with rowanberries and chestnuts with pears • Sirloin with onions, fried potatoes and gherkin mustard • Sacher-style Reisfleisch (meat with rice) • Trout Quartet – with freshwater trout, noodles, spinach and trout caviar • Goulash – meat stew with vegetables, seasoned with paprika and other spices. 05
  • 8. • Fish Goulash – fish stew with vegetables, seasoned with paprika and other spices • Sautéed fish with sauerkraut • Roast lamb potato fritter • Offal stew (beef liver, spleen, sweetbread, heart, lungs) • Braised veal shanks • Braised veal and rice • Veal ragout 06
  • 9. 07
  • 10. Turkish Main Dishes • Ala Nazik – tender lamb and aubergine purée with browned flour • Beef moussaka – layers of aubergine, minced beef & tomatoes • Minced meat & rice wrapped in vine leaves • Grilled spicy beef shish kebabs with grilled vegetables • Grilled shish meatballs & grilled onion, tomatoes • Shish kebab – cubes of lamb on a skewer, cooked over charcoal and served with rice and salad • Kebabs with mashed potato – sautéed, diced lamb cubes with peppers tomatoes and herbs served on a bed of mashed potato • Iskender kebabs – vertically roasted lamb slices with yoghurt & tomato sauce • Spiced slow-roasted shoulder of lamb seasoned with wild thyme •Seafoodcasserole–kingprawns,monkfish,scallops&shrimpssimmeredwithMediterraneanvegetables and herbs in a regional tomato sauce served with bulgur Dessert • Strudel with cottage cheese filling • Palatschinken – thin crêpes • Funkenküchlein – deep-fried dough with sugar and cinnamon • Marillenknödel – apricot dumplings • Palatschinken – pancakes with fruit sauce • Kaiserschmarrn – thick pancake with raisins • Powidltascherl – plum jam turnovers • Topfenknödel – curd cheese dumplings with fruits 08
  • 11. Turkish Desserts • Kunefe – shredded wheat, fresh unsalted white cheese, pistachios, honey syrup • Su muhallebisi – cubes of milk pudding & rose syrup with berries & nuts - Kadayıf – shredded wheat with pistachios and syrup served with clotted cream • Kazandibi – upside-down milk pudding with a caramelised top and cinnamon powder • Baklava – a rich, sweet pastry filled with chopped pistachios and sweetened with syrup • Sütlaç – a rich creamed rice pudding • Halva – warm semolina dessert 09