şemsa's food per se
Şemsa Denizselstories & recipes. deeply rooted in Istanbul, now living in Thessaloniki, influenced and guided by seasonal produce, in love with olive oil.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 36 | Subscribers | Read | semsas.substack.com |
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Latest Issues
Recent posts by this newsletter. Browse the email archive.
are you passionate about artichokes?
if you are, then have look at several ways of cooking it a'la Istanbul and one recipe of "olive oil braised artichoke"
this month - March 2024
at March 4th our dining chairs finally arrived, only to bid us farewell for our trip only next day. still I made a point of cooking our dinner that night and set our dining table for the first time. maybe you remember me telling how we were...
“olive oil dough”
“basma” or “yağlı pide” whatever it is called this most versatile Turkish dough can be fixed quickly and used many ways.
Çıtır
a crispy dough topped with anything you like. something between a pizza and a lahmacun.
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Authors
The writers behind this newsletter.
chef. food writer. olive oil farmer. Istanbulite.
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