HAPPILY, SANAYI 313 BEBEK
05.April.2017
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It is enjoying to read what Müge feels during her working routine in Bebek through her sincere writing about Sanayi 313 Bebek. read more
It is enjoying to read what Müge feels during her working routine in Bebek through her sincere writing about Sanayi 313 Bebek. 
After a long break, it feels great to find time to write again. 
Sanayi 313 Bebek is open and it’s a big step for all of us. 
We open the doors at 7.00 in the mornings with our healthy menu with eggs and continue to serve food from our buffet until 9.30 in the evenings. 
It is pleasurable to be present in Bebek. 
We come to the shop around 6.30 in the mornings with Sinem and begin to get ready for our patisserie buffet. Then, from our growing kitchen team Ece and Merve join us and the preparations for the salad buffet take a start. 
I added new tastes to my menu for Sanayi 313 Bebek. I couldn’t give up the meatballs and kokoreç (grilled sheep’s intestines) because of strong demand. 
What I like and dream about the most was a little shop filled with the smell of baked pastry. My dream is real now. You can feel this smell once you enter our corner in Bebek.
It is also very enjoyable to meet with new people and be a part of their daily routines. I get so much pleasure out of chatting with people who stop by and have a coffee with us before going to work. Couples who come after their weekend walks, ladies who care about their health, little children crying to eat the chocolate cookie… Sanayi 313 Bebek has touched us all. Especially once we get positive feedback from people, then we say “happily we did it”. Happily we lost our sleep over excitement with Enis, happily we made new plans…
SUN CHOKE NETTLE SOUP
16.February.2017
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Instead of adding pure water for the dishes, using vegetable juice or beef broth makes a big difference on the taste. read more
Instead of adding pure water for the dishes, using vegetable juice or beef broth makes a big difference on the taste. This technique, which is mainly used in industrial kitchens, also helps to consume goods without being wasted. When preparing the salads on Sanayi 313’s buffet, we use different kinds of vegetables. We collect the unused parts of those chopped vegetables in another cup and throughout the day we boil them and use the juice in the dishes. We also boil meats or fishes to add flavor to the dishes. 

I’d like to share a soup recipe. I used vegetable juice instead of pure water in this nettle soup recipe as well.

 

Sun choke nettle soup

Ingredients:

3 kg. sun choke
2 potatoes
2 carrots
2 onions
1 litre vegetable juice
100 gr. Butter
Salt, black pepper

We chop all the ingredients on the same size. After the butter is melt, we cook the vegetables for a little bit. Then adding the vegetable juice, we wait for boiling. 
After boiling, we make sure that all the ingredients are cooked well. Generally it takes 30 minutes. We blend the cooked vegetables. You can add more vegetable juice if it looks like it’s not enough. 
We add the washed and cleaned nettles inside the boiled water in a saucepan. We boil them for five minutes and then add them inside the soup with a strainer. We blend one more time. After adding salt and pepper, the soup is ready.
Before serving, I pour some milk and goat cheese on top.

Bon a petit.  

Müge Ergül
NOMINATED FOR "BEST CHEF" OF THE YEAR
07.February.2017
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Our chef Müge Ergül is a nominee for “Best Chef 2016” in Time Out Istanbul 16th Food & Beverage Awards. read more
Our chef Müge Ergül is a nominee for “Best Chef 2016” in Time Out Istanbul 16th Food & Beverage Awards. 
To vote: 
www.yemeicmeodulleri.com
ELZA FOR SANAYİ 313
30.January.2017
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Our visual merchandiser Elza Karavil designed these glasses during a ceramic atelier she joined couple of years ago. read more
Our visual merchandiser Elza Karavil designed these glasses during a ceramic atelier she joined couple of years ago. Today, 313 is producing them with her name once again. Elza small and Elza large are the two sizes we are coming up with. You can have your espresso in the small one along with a piece of chocolate on the side pocket or you can sip your hot wine from the large one…
313 CATERING
11.January.2017
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"I want my houseguests to taste that burger I had in Sanayi 313." read more
"I want that cake for my birthday party. I want my houseguests to taste that burger I had in Sanayi 313." Now, it is possible with the catering service we provide. 
PUMPKIN CAKE
24.December.2016
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These days, pumpkin cake is appealing to most of us. read more
These days, pumpkin cake is appealing to most of us. And if it's coming from Sanayi 313 Kitchen, it is really hard to resist this taste. 

 
SANAYİ 313 KITCHEN
07.December.2016
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Sanayi 313 Kitchen is coming to Bebek soon. read more
Sanayi 313 Kitchen is coming to Bebek soon. Stay tuned!
ALL DAY BRUNCH
27.October.2016
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On Saturdays, it is “All Day Brunch” at Sanayi 313. read more
On Saturdays, it is “All Day Brunch” at Sanayi 313. 
Seasonal tastes make our brunches special. Butter comes from Rize, eggs come from Bolu Karaağaç and the cheese come from Alaçatı. These days, brunch menu’s specialties are scrambled eggs with avocado, leek and tomatoes & basil. 
On Saturdays, we sometimes have surprise live music performances as well…
IT’S THE SEASON OF BONITO FISH!
26.September.2016
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As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. read more
As the fishing ban is over, fish counters look very colorful these days. One of the fishes that excite me the most in this season is ‘bonito’. Grown in the Black Sea and the Sea of Marmara, the season for bonito begins in September and continues until February. The most delicious time for this fish is the months of November and December. According to its size, the name for the fish varies as well. 
In the beginning, the small size (20-30 cm) of bonito is called ‘baby bonito’. Since they are very small, baby bonitos are not fatty. As they grow up, they get fatty and delicious. I don’t recommend grilling the baby bonito. It is really very dry and must be served with sauce. 
When bonito gets bigger to 30-40 cm, it gets the original name. It’s the time when bonito is really delicious! Fatty bonito is both my and Sanayi 313’s favorite. I prefer to serve it grilled. The key part for cooking is being very careful while grilling so the fish does not become dry. 
Bonitos that are 50-60 cm are called ‘tunny’. This is the most fatty time for the fish. Generally it is consumed as salted fish. I developed the idea of salted fish for Sanayi 313’s menu. I made pickles out of the avocados I bought from Alanya Bazaar. I am really excited for the pickles. I am thinking of serving them along with salted fish in private events. I love to eat fish along with sour and salty things. 
Bonito, which has just taken its place in Sanayi 313’s menu, is served with homemade mayonnaise since it is not fatty yet. I’d like to share with you the recipe for the mayonnaise. You can create your own difference with it, not only for fish but also for sandwiches.

 
Mayonnaise with poppy seed and turmeric

Ingredients: 

2 eggs’ yolk
500-ml. olive oil
½ lemon juice
1-teaspoon turmeric
1-tablespoon poppy seed
4 pickled cucumbers (minced as small cubes)
¼ dill (minced)
1 package of garlic chive
2 cloves of garlic (grated)

Adding the olive oil to eggs’ yolk slowly, we whisk them in a mixer. When the mix is thickened enough, we add the lemon juice. The lemon juice is not only for the sour taste. Since the eggs are uncooked, it is a precaution for bacteria. 
Then, we add all the remaining ingredients into the mayonnaise and serve it along our bonito.
This is the new favorite of the menu!  I need to eat a juicy bonito after writing this recipe…

Müge Ergül
MOOD TODAY!
09.September.2016
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Forest fruits tart read more
Mood today - Forest fruit tart + lime cream
MASHED POTATOES WITH RED BEET
30.August.2016
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Müge is sharing with us her special recipe of mashed potatoes with beet. read more
Müge is sharing with us her special recipe of mashed potatoes with beet. 

Beet is one of those vegetables that taste good in all forms. Pickled beets, beet soup, beet in olive oil, hummus with beet…
These days Sanayi 313’s buffet is very colorful. There are reds, greens, yellows and many others.
I would like to share with you the recipe of the most staring one, which is also my favorite. Bringing together the two ingredients I love most for this dish was very elating. If you can find thyme in the markets, you can create a really tasteful mashed potato with red beet. You can serve it either hot or cold. I put it as a cold salad on the buffet. Be certain you’ll get very positive reactions, if you serve the same puree hot along with a good lamb’s shank. You can also present it as a starter near Burrata made out of water buffalo milk. 

Ingredients

1 kg. potatoes
2 kg. beet
2 oranges
150-200 gr. brynza cheese
2 gloves of garlic
5-6 ml. wine vinegar
3 spoons of maple syrup
15-ml. olive oil
Salt
Pepper

After washing and peeling the beets, we cut them in four and put them on a baking tray. Adding olive oil, garlic, salt and pepper, we cook them in 200-degree oven for 40-45 minutes. 
We boil the peeled potatoes in a cooking pot. Bringing the cooked beets and boiled potatoes together, we blend them. After grating the garlics, we add them into the blend, which is now in the form of puree. 
We add the olive oil, maple syrup and the wine vinegar into the puree with the help of a whisk. 
I put some Brynza and orange peel with my hand on top of the puree before serving it. 

Bonne a petit!  
TEA TIME
23.August.2016
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Tea times in Sanayi 313 are delicious. read more
Tea times in Sanayi 313 are delicious. From salty tastes to sweets, there are many options in our dessert buffet. Along with your tea, you can have chocolate cake with strawberries, meringues or one of our favorites; pastry with dill. 
LEMONADE WITH PURPLE BASIL
02.August.2016
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Going back to her childhood days in Büyükada, Müge shares with us her special recipe of lemonade with purple basil. read more
Going back to her childhood days in Büyükada, Müge shares with us her special recipe of lemonade with basil.

Lemonade has a very special place in my life. Lemonade evokes my childhood memories; the famous Lale Buffet in Büyükada, the toasts we used to eat in the middle of the night, sugar pastry my father used to buy in the mornings and my mother giving me lemonade as a vitamin when I was sick…
Though making lemonade seems easy, not all of them have the same taste or the look. Some of the lemonades are too sugary or sour, whereas some come up with a bitter taste because of keeping the dregs inside too much. 
I like my lemonade sweet. My favorites are those made from real lemon and lemon juice, which are found in old patisseries mostly. 
My father is a lemonade lover just like me, so I trust his taste a lot. He always talks about those lemonades he used to drink in Heybeliada during his childhood. He says he couldn’t find anyone who can achieve the same taste. Fortunately, he loves the lemonades in Sanayi 313. 
We thought we could try something different for our lemonades and made diversifications. We make lemonades with strawberries, basil, purple basil and cucumbers. My favorite is the one with purple basil.

Ingredients:

•    6 lemons’ juice (with the dregs)
•    6 lemons’ juice (without the dregs)
•    3 limes’ juice (with the dregs)
•    3 limes’ juice (without the dregs)
•    10 glasses of cold water
•    450 gr. brown sugar
•    Half bundle of purple basil
•    Ice – optional

After blending all the ingredients in a blender, we keep the mix in the fridge for one night. By this way, all the tastes are combined. Then, we strain the concentrated mix and serve by adding ice and water. 
If you wish to add a touch to your lemonade glass, put a purple basil leaf on the side of your glass and enjoy!
LUNCH TIME AT SANAYİ 313
13.July.2016
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Lunches are different in Sanayi 313. read more
Lunches are different in Sanayi 313. On weekdays, we have an open buffet consisting of fresh salads, vegetables, quiches and more... What is more? You need to come and taste yourself!
CELEBRATING SUMMER
28.June.2016
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As the weather gets hotter, my eating habit changes accordingly. I prefer to consume less sauced, cold and light food. read more
As the weather gets hotter, my eating habit changes accordingly. I prefer to consume less sauced, cold and light food.
As always, Sanayi 313’s open and dessert buffets are keeping pace with the season. Eggplants, pink tomatoes, wild purslane and crunchy cucumbers occupy the buffet. Dessert buffet on the other hand, looks colorful and attractive as if testing those who are trying to keep in shape. 
I began to visit the bazaar in Sarıyer on Mondays and Wednesdays these days.  Villagers living around Sarıyer and Bahçeköy are selling the goods that they grow. Since I don’t know the sellers yet, they cannot make sense of the wild purslane quantity I buy.  Because I visit Fatih bazaar every week, I have a good connection with the sellers over there.  They hide the best products under their counters for me. I need to go to Sarıyer more often to be treated this way. If you have time, I suggest visiting the Sarıyer bazaar. The sellers are very nice. They sell the cucumbers that are just picked out of their gardens. 
We went to Bursa with the kitchen team a few weeks ago. We ate everything we found there, pushing our limits. It was a great tour. Our energies exchanged immediately. We all love to go around the bazaars, so we found a very small one and got into it. I found rock salt, which is not easy to find in this cute bazaar. It made me really happy. I use it near the cucumbers and plums in the events that take place in Sanayi 313. It looks great, also very tasty, and easy to use as well. You can either grind it or press it in a mortar.
Rock salt and crunchy cucumbers are our favorites these days!

Müge Ergül

 
SATURDAY – BRUNCH DAY
10.June.2016
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Other than the lunches on weekdays, on Saturdays we serve brunch and brunch only. read more
Other than the lunches on weekdays, on Saturdays we serve brunch and brunch only. The different kinds of eggs whet our appetite. What kind of eggs we serve? Hmmm…
You need to come and taste for yourself!
CARROT JUICE WITH CILANTRO
31.May.2016
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Inspired by the Indian Cuisine, our chef Müge is experimenting new tastes for the drinks menu. read more
Inspired by the Indian Cuisine, our chef Müge is experimenting new tastes for the drinks menu:
The best gift for a cook would be a cookbook. Thanks to our brand director Serena, I have great books from India now. India is an endless source for ingredients, especially the spices. When I came back from the Fareast, I was in a different state of mind. Nowadays I feel similar.
I took a step in a different area this time. Other than cooking, creating drinks and seeing people interested in new tastes excite me a lot. 
I tried a drink with cilantro, which is used in India very frequently. A simple and delicious taste came to life. The ingredients are very important as always. The cilantros I found in Fatih Women’s Bazaar are so fresh and alive that one could think they were directly put into the glasses. With the juice of the carrots, which I bought from the same bazaar, there comes a great blend. 
Fresh carrot juice with cilantro could make those who don’t like cilantro love it….
KASTAMONU MUSHROOM FESTIVAL
10.May.2016
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Chef Müge was at Kastamonu for the Mushroom Festival. read more
Chef Müge was at Kastamonu for the Mushroom Festival. 

You can be surprised to hear that there is mushroom in this season. Even though fall is a much more productive season for mushrooms, spring is not bad at all. Especially Kastamonu area is very fruitful for morels during spring months. 
When I heard there was a festival on mushrooms, which have been my point of interest for a long time, I bought my Kastamonu tickets immediately. Festival that was organized by Mycologist Jilber Barutçuyan and Ece Aydın changed my point of view towards mushrooms.
Festival was really pleasurable. We first picked some mushrooms. Then we listened to the conference about mycology. At last we tried the pasta sauce that Jilber made with the morels and porcini mushrooms he picked beforehand. 
I realized how our country is far behind in the subject of mushrooms.  All the mushroom poisoning is caused by lack of education and unconscious consumption. Even the edibility of the mushrooms should be updated. For example a mushroom called ‘Ekşi Mehmet’ (common in Antalya) used to be eatable in 1960’s. After some examinations made through time, it was seen that it might cause kidney diseases. It doesn’t cause death all of a sudden. Without knowing, an illness occurs and with time this illness ends up with death. None of the mushrooms that cause death have antidotes. 
I found out that in Switzerland, they value this issue. According to what Jilber told us, to sell the mushrooms, they show them to experts and receive their approval. In Turkey on the other hand, without any inspection mechanism, the mushrooms are put on counters directly from the forest. That’s why the rate of mushroom poisonings is so high in our country. Another cause that raises these rates is wrong kind of packaging of the mushrooms. This issue amazed me during my internship in London. The mushrooms arriving to the restaurant I worked were almost valued as diamonds. Mushrooms’ packaging was very special, made out of cardboard boxes. The same issue was discussed in the conference as well. Putting the mushrooms inside nylon bags can cause poisoning. 
Since we don’t know the mushrooms well enough, we don’t consume nor identify the mushrooms produced in our country, which are sold for hundreds of Euros abroad. 
I gained a different point of view with this festival. Thumbs up for the mushroom festival!!!

Müge Ergül
NETTLE SOUP
06.April.2016
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Market counters are full of spring greens these days. Our chef Müge shares a recipe made by her favorite leaves; nettle soup. read more
Market counters are full of spring greens these days. Our chef Müge shares a recipe made by her favorite leaves; nettle soup. 

As spring has changed our life fluency, the food on the plates of 313 is different as well. Our buffet is very colorful. Seeing the change in the market counters make us happy, too. 
We generally go to women’s market in Fatih on Sundays or the organic market in Bomonti on Saturdays. We encounter great views. All the counters are as green as grass. Fava bean and artichoke are the first to buy on our list. 
Talking about fava bean, we cooked it in a different way this year. We added orange juice, spring greens and red beet to the beans. It tastes very different. I suggest trying it. 
My favorite among the spring leaves is nettle. It is very easy to find nettle these days. While I was little, I used to play in our garden in Büyükada and the nettles used to hurt me. I could have never guessed that nettles would taste this good. When you touch the nettle with bare hands, it bites and itches you. I suggest using gloves and scissors while cleaning the leaves. 
You can cook many dishes with nettle. I would like to share with you my favorite.

Nettle Soup

Ingredients

3 nettles
2 mid-sized onions
3 large potatoes
100 gr. butter
1-teaspoon turmeric
1-teaspoon dry cilantro
Salt
Pepper

After washing all the leaves we put them in a strainer. We melt the butter in a saucepan and put the onion and potatoes we sliced as cubes inside. We add water covering the ingredients. We cook until the potatoes are soft enough. I suggest you wait for the blend to cool down a little before adding the nettles. In this way, the greens will stay green. 
We blend all the leaves and potatoes. You can add a little water as well.
Before serving the soup, you can add some cream and goat choose. 
THAI BREEZE
25.February.2016
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There is a hot breeze coming from Fareast at Sanayi 313’s kitchen. read more
There is a hot breeze coming from Fareast at Sanayi 313’s kitchen. Chef Müge, who came back to 313 in a very satisfied mood after spending some time in Ban Kong and Pattaya, is telling us about the delicious food she creates with the inspiration she got from Thailand:

February 2016 was different than the previous Februaries I saw. I left the cold and snowy winter days behind and went to Thailand for a week. It was a great feeling to have a bit of summer in the middle of winter. I haven’t had the chance to experience Fareast culture this closely before. They have a very different food culture. They eat noodle and rice every moment, including breakfasts. Eggs and shrimps are their favorite protein source. I had the chance to see many farmers markets and bazaars. I felt as if I was in another world when I saw the seasonings and spices at the markets. I couldn’t believe my eyes when I saw the lemongrasses on the counters.

As a chef; it doesn’t matter how much time you spend in the kitchen or how many books you read, you need to go and see new places and experience new kinds of food! I thought I more or less knew Thai food. Yet, I saw some vegetables and fruits for the very first time in my life. Some products are not known in our country or in Europe since they only grow in tropical climate. Those products are sold on the street counters in Thailand. Hawking, which we are used to in Turkey, is very common over there as well. I can say it is even five-six times more common than Turkey. When I talked to people there, I learned the reasons. Hawkers do not pay tax to the government and people prefer to buy food from outside instead of cooking at their homes. Some of the hawkers were strange. Even though the weather was so hot, all those fish and meat were standing at the counters without any ice or cooler. 

I tried to experience a new food everyday. My favorites were tom yum soup and sticky rice dessert made out of coconut oil and mango. Pad Thai is a kind of food that you shouldn’t come back without having.

After seeing so much new food and ingredients, my turn back to Sanayi 313 was utterly different. I came back with many books on Thai food and an extra luggage. You can guess the inside of that luggage. Spices, lemongrass, chili peppers, coconut oil and vinegar, seasonings, rice, noodle, galangal and many more…

There was an immediate change in 313’s menu. Salmon with coconut milk, sweet and sour sea bass, pineapple salads are some of the new meals in the menu. Our regulars realized the difference quickly and were very happy. Kitchen team got very excited as well. They now have the chance to serve a brand new food culture by using its local ingredients. I suggest trying these new tastes with Thai breeze in the air at Sanayi 313!

 
DESSERT BUFFET ADVENTURES
02.February.2016
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We are learning the secrets behind our dessert buffet. What's going on in the kitchen during the preparations? read more
We are learning the secrets behind our dessert buffet. What's going on in the kitchen during the preparations? We listened the mystery from Müge:
 
Sanayi 313 visitors would more or less know. We have a very colorful dessert buffet along with our salad buffet. The dessert buffet is a serious business for the girls in the kitchen. Since everyone loves dessert, we have hard time sending the desserts upstairs to the buffet. I sometimes worry that we’ll run out of things to serve. Thanks to our pastry chef Nezahat and Sinem, it is nearly impossible to go on a diet. At the end of the day, we all end up having carrot and mosaic cakes in our stomachs.  
Luckily there is this thing called tasting. The most important rule of cookery is ‘not serving the food you haven’t tasted’. We taste every sauce, salad and dessert and then send the food to the tables or the buffet. 
Some days tasting is really fun! Saturdays are Sanayi 313’s brunch days. We don’t set up the salad buffet. Instead, we prepare a huge pastry buffet. Since we taste everything we put on that buffet, it’s a miracle to be on our current weights! But it doesn’t mean that tasting isn’t fun!
Our pastry buffet changes according to the seasons as well. We enjoy watching the season changes from our buffet. We use seasonal fruits for our dessert buffet. For example, on winters you see a lot of oranges, apples on the buffet, on the other hand in summer time strawberries, cherries and grapes take the scene. If you were to think of the desserts made from those fruits, it is best you come by 313 and taste them yourself!
 
PUMPKIN SOUP WITH CINNAMON
29.December.2015
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While we are saying hello to 2016, here comes our chef Müge Ergül’s recipe for pumpkin soup. read more
While we are saying hello to 2016, here comes our chef Müge Ergül’s recipe for pumpkin soup. 

Even though we didn’t realize it much, winter days are showing up. Sweaters, coats and boots, they are all on the displays nowadays. What about the marketplaces? When we see the farmers markets, we realize that winter is here as well. Once I smell chestnuts on the counters instead of the corns, I say, “Okay, it’s time to be cold now.” 
I love to have soups on winter days. We make different soups everyday in Sanayi 313’s kitchen. Soups are hot and fulfilling, perfect for winter.

I would like to share my recipe for pumpkin soup with cinnamon while we are entering 2016:

Ingredients

2 kilos of pumpkin
2 mid size potatoes
2 onions
100-gram butter
2 pinches of cinnamon
Salt
Black pepper

We begin by rendering the butter in a cooking pot. We add the onions and potatoes inside the butter. After the onions get colored, we put the pumpkins inside. We cook the pumpkins with the onions for a while. We add 1,5 liters of water inside and leave it to boil by adding some salt and black pepper.
After it is boiled, we wait until the pumpkins get soft. Then we put all the ingredients inside a blender. If you like, you can add some water according to your taste. We don’t forget to put cinnamon on top before serving the soup.
Bon appetite! 
OUR CHEF IS REPORTING FROM PARIS
02.December.2015
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Müge Ergül, who went to Paris for the delicious food, is telling us about the terrorism that took place the night she arrived there and then the tastes she had the chance to experience. read more
Müge Ergül, who went to Paris for the delicious food, is telling us about the terrorism that took place the night she arrived there and then the tastes she had the chance to experience. 
I would love to begin my writing by saying “Everything was great in Paris.” But the night I arrived there, terrible things happened. Terrorist attacks stopped the life in the city. But honestly, I wasn’t afraid at all. As a person living in İstanbul, since we’ve always lived with terrorism and violence, I learned how to normalize such situations and go on with my life. French people are not used to these incidents. All the streets were full of policemen, soldiers and tanks. Many of the restaurants and shops were closed. Locals were not going out of their homes because of safety issues. I had a list of things to do while going to Paris but it came to a full stop. 
Some of the patisseries and cafes in La Marrais were open. I want to talk about Sacha Finkelsztajn, which was my favorite. It is a Jewish patisserie and they cook traditional food. Along with breads and dessert, there is a hors d’oeuvre section. There are different kinds of pickles and charcuterie in this section. It is a classical family business. Opened in 1946, it is handed down from father to son. Sacha Finkelsztajn reminded me of Büyükada patisserie. You should definitely try this place. 
If you are in Paris, you should stop by Pierre Herme. The shop is so fabulous that you want to try everything. I preferred the macaroons with raspberry and foie gras. It was perfect. 
I had the chance of experiencing couple of restaurants but Spring, which is my favorite, would be the one to write about! It has an open kitchen with young cooks inside. I got very excited while watching them. I also got into a panic. I felt as if I should have been cooking with them with a feeling of guilt. I can eat the chocolate tart and the dessert with mandarin and chestnut served at the end of the night every single day. Spring has a very sophisticated wine menu as well. The waiters are well versed in the wine menu. We had Santenay, Vieilles Vignes (Jean Marc Vincent) year 2013 red wine. I know it is risky to suggest wine but I must say that the wine we had should be in the bucket list. 
Paris is limitless by the means of food.  As long as I am in Paris, I can taste something new everyday and create something every moment. The tastes are real. They can simply create a perfect taste by putting Brie cheese and bacon in a fresh baguette. For lunchtime for instance, they serve a plate of done to a turn octopus served with potatoes and sliced lemon along with white wine. Everything is simple and delicious…
HAMBURGER TIPS FROM OUR CHEF
02.November.2015
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Hamburgers that are served to tables quiet frequently nowadays at Sanayi 313 are pretty attractive. read more
Hamburgers that are served to tables quiet frequently nowadays at Sanayi 313 are pretty attractive. Our chef Müge Ergül is saying that from its bread to its meatball and cheese, all the details to hamburger are very important:

Everyone has a different taste for hamburgers but it has been going through changes from day to day. There is a big difference between the ones we used to eat in our childhood and today’s hamburgers. 
For example these days people are very interested in bread making so they are evaluating hamburger according to its bread. Bread is a very important criterion for me as well. I think we’ve succeeded to cook delicious bread after many attempts with the girls in the kitchen. We wanted a hamburger close to our style, adding chia seeds to the bread was a good idea. 
Another criterion important for the hamburger is its meat of course. I guess the long talks I make with our butcher are working! The meat he is sending us for the hamburgers are the best quality and has the perfect thickness. If you want to cook meatball for the hamburger at home, you should definitely tell this to your butcher because it has a different thickness level. Once the meat is good enough, adding different tastes is up to us. 
I also like to mention the cheese we use for 313 hamburgers. We bring the special cheese called “Kolot” from Rize. It melts perfectly on the meatball in the oven.
Actually hamburger has endless tastes; there are many ingredients that can be added inside.  To conclude, you are the limit to your hamburger!
ANCHOVY WITH CORN BREAD
07.October.2015
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Our chef Müge Ergül is telling us the secret behind the anchovies served with corn bread, which is one of the favorites of the kitchen in recent days. read more
Our chef Müge Ergül is telling us the secret behind the anchovies served with corn bread, which is one of the favorites of the kitchen in recent days. 

I always get excited when I see the anchovies on fishermen’s counters. It also points the way of fall and tells me it’s time to eat fish as much as possible…
There are many ways to cook anchovy, which is both delicious and gets cheaper as increased in number. Fried, steamed or cooked in cornstarch, there are many ways to cook anchovy. I like it fried in cornstarch but of course fried version is the harder version. 
We talk about anchovy a lot in the kitchen. Everyone prefers different type of cooking for this fish. But I guess we found a middle ground with our new recipe. 
As our bakery chef suggested, we decided to cook corn bread with the cornstarch she supplies from Rize.  We realized that there is a big difference with the flour coming from Rize and the one we buy packages. I could state that with its scent, color and texture, we are using a really qualifies ingredient. That is why I am saying one more time that the most important thing is buying the ingredient from the local manufacturer, from where it is grown. 
We decided to make collaboration with the bakery team. They make the delicious bread out of cornstarch; we cook the anchovy in a great sauce. What is left is to eat it with pleasure. 

Ingredients

1 kg. boneless anchovy
2 chili peppers
15 gr. cumin
2 cloves of garlic
20 gr. butter
1 bunch of arugula
2 tomatoes
Salt
Pepper

After washing the anchovy, we drain it. It is important that there is no water left. Then, we put the chili peppers, cumin, garlic, salt-pepper and some olive oil into the blender. After the mix is mashed enough, we put the anchovies in a big pot with the sauce. It is helpful to keep the fish inside the sauce for one night. 
We put the butter in a big fry-pan. After the butter is melt, we add the fish inside. We first cook the skinless part of the fish, and then by turning them around we cook the other part. We take the seeds off the tomatoes and cut them in cubes. Along with the arugula, we put the tomatoes inside the pan.  After heating the corn bread for three-four minutes in the oven, we line the ingredients in the pan on top of it. 
I would like to give you the recipe for the corn bread but we are keeping it for our book “313 Recipes”, which we just began working on it. ☺
ZUCCHINI SQUASH BALLS WITH CHEESE AND CARAMELIZED ONION
01.September.2015
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While the bazaars are still colorful and the zucchinis are fresh, there comes a light and tasteful snack recipe from our chef Müge Ergül. read more
While the bazaars are still colorful and the zucchinis are fresh, there comes a light and tasteful snack recipe from our chef Müge Ergül:

We were just getting excited for summer days and now they are nearly over. I don’t know how to say goodbye to eggplants, zucchinis, peppers, tomatoes and peaches. As a matter of fact, I should be getting excited for winter vegetables and fruits…
The zucchini squash recipe I am going to give can be served even for breakfast, as well as a garniture for dinner meals.

Ingredients

10 zucchini squash balls
1 mold feta cheese
3 onions
5-6 branches of basil
100 gr. pumpkin seeds
1 cup of olive oil
Salt
Pepper

This time the leading role belongs to zucchini squash balls. I wouldn’t be exaggerating if I were to say the bazaar in Alaçatı (Çeşme, İzmir) is full of zucchini squash balls.  What I pay attention to the most while choosing the squash balls is the similarity in size and stiffness.
After washing the zucchinis, we cut the head portion of the squash and put them in another vessel. We scoop the remaining part of the squash of. After mixing them with salt, pepper and olive oil, we line them in a tray and do the prebaking for 10 minutes in 200-degree oven. We also prebake the head portions for 7-8 minutes in 200-degree oven.
For the filling inside, we make small pieces out of the feta cheese with our hands. We mix them with the onions that were caramelized before. We also add salt, pepper, 100 gr. of pumpkin seeds and 5-6 branches of basil into the mix. Then we fill the zucchinis with the mix we have and put the head portions on top. We bake the squashes for 10 minutes in 200-degree oven. You can serve the final zucchini squashes either cold or hot. Bon apatite!

 
ROASTED RED PEPPERS – RECIPE FROM OUR CHEF MÜGE
25.July.2015
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The recipe is pretty easy but there is an important trick to it, ingredients of good quality. read more
The recipe is pretty easy but there is an important trick to it, ingredients of good quality. This is the point that I always pay special attention to. It is like cooking the best pasta in the world with tasty tomatoes, some basil and garlic. There is no reason to fail cooking good food if your ingredients are of high quality. Our country is full of high quality foods. It is important to contact the local suppliers. Things are easier these days. Suppliers do their best to serve us. The curd cheese in the recipe comes to us from İzmir. Mr. Abdullah whom I met while going around Alaçatı Bazaar makes me happy every time I buy cheese from him. He sends his cheese of good quality with consistency. Olive oil is a delicate subject as well. I worked with many suppliers but I think I found the right one at the end. A local supplier I met in Asos changed my perspective towards olives and olive oil. 

Roasted Red Peppers, Curd Cheese and Yogurt Sauce with Lime

Ingredients

2 kg. red pepper
3 limes
3 spoons of water buffalo yogurt
200 gr. sweet curd cheese
Salt
Pepper
Olive oil

After washing the red peppers and adding salt, pepper and olive oil on top, we grill the vegetables. We take the grilled peppers, put them in a different plate with stretching on top. Stretching is for easier paring. 
It is time to make the sauce. In a large pot, we put three spoons of yogurt and 200 grams of curd cheese and stir them up. It is important that they blend well. Then we add three lime graters inside. We squeeze one of the limes and put it inside the sauce and keep stirring it. 
Our sauce is ready. We serve the food after we pour the sauce on the roasted red peppers. If we add some good quality olive oil on top, the result would be more than just delicious.  
EVERYONE WAS THERE AT THE TABLE THAT DAY!
10.March.2015
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When we were eating the delicious food Müge and the kitchen team prepared, I looked across the long lively table. Everyone was hungry so maybe no one noticed. It was such a diverse crowd that it is nearly impossible to bring these people together. read more
When we were eating the delicious food Müge and the kitchen team prepared, I looked across the long lively table. Everyone was hungry so maybe no one noticed. It was such a diverse crowd that it is nearly impossible to bring these people together.
It was the first day that Sanayi 313 was literally ready; it was the shooting day. Us, the first time prepared open buffet and Sanayi 313 were going to be photographed. Murathan and Veysel who have been making an artistic video of Sanayi 313 since the construction started were also there to complete their work. Smiling, serious or shy, we all posed for Erhan. Sanayi 313 on the other hand was smiling at Ersen with all of its glory. After a long day, the shootings were over and it was time to eat all those different kinds of food; beet and arugula, potato, pumpkin, broccoli and cauliflower salads; vegetable sandwiches; pastry with feta cheese and mushroom; slices of pizza with red onions, olives and basket cheese; quiche with spinach and goat choose and finally the dessert buffet…
Yes, I looked across the long table.  Lively girls from the kitchen team were eating the food they prepared. Our chef Müge was checking people’s reactions to different kinds of food with curiosity. Our visual merchandiser Elza was juicing up the environment with her positive energy. Store’s valet Mr. Hulusi who has just started to work with us was also at the table. Cem who is liked by everyone with his kind attitude first served the food and then enjoyed it with the rest of us. Sanayi 313’s hero Enis was at the middle of the table eating very little from everything and talking as always. Just across Enis, Serena the hidden hero of 313 was taking her place. Near Serena was Figen, our business executive developer who fits Sanayi 313 perfectly with her style. Behind Figen, Mr. Serdar who is responsible for running errands was passing by. I was there towards the end of the table. By my side Amir, the cofounder who gives liveliness to the store with his creative ideas was eating and chatting. If you didn’t know what they do, you would understand that they were artists by their attitudes. Veysel is calmer, whereas Murathan looks curious and restless. Near the artists, our photographer Erhan sitting at the end of table was asking all types of questions about the broccoli salad.
It was the end of the meal eaten at that long table filled with all kinds of happy people; it was the dessert time… I thought it would be better if Müge could tell us about the dessert buffet: “When I looked at the dessert buffet, I saw happiness more than the desserts. The buffet was everyone’s work, talent and success. The plates we bought with Enis from London were filled with all kinds of different desserts. The buffet that we dreamed of was real. Sesame sticks and grissini especially cooked for the dessert buffet were neatly packaged; macaroons with caramel, cookies with chocolate were carefully put inside their black and white packages. Slices of pizza with basket cheese, muffins with curd cheese and mini cakes with almonds and fruits were there at their place on the buffet. Citron tart was coloring the buffet as well as creating more appetite. One of the favorites of the dessert buffet was the banana bread with caramel topping. But if you’d ask my favorite, although it is hard for me to choose I’d say lime, walnut and coffee chocolates that we made in our very own kitchen… All of my favorites are together at the same place…”
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