Foods with a different name in Izmir
One of the colorful features of Izmirians who love to live life to the fullest is the "special" names they give to certain foods. Let's remember some of these foods.
Gevrek (Turkish bagel)
One of these foods is undoubtedly “Gevrek”. This traditional food also called “Simit” in the rest of the country. It is called as Gevrek in Izmir just because the wheel is different with much more crispy and doughy. That's why its crisp name suits him well.
Perhaps even more surprising than Gevrek, Izmirians call sunflower as “Çiğdem”. It is unfair to talk simple about such a delicious thing as a “seed”. That's why Izmirians use a much more elegant name; Crocus. Crocus is not eaten, but by biting between the teeth and removing the core.
Although it is widely discussed whether it is a fruit or a vegetable, it is scientifically accepted as a fruit, but it is mostly consumed with vegetables, put into almost every meal, and the people of Izmir prefer to call it tomato. They use a shorter name for a food they consume and love so much. Domat sounds much more sincere. In the meantime, let's say that in our entire Aegean region, it is called tomato.
Kumru, a food unique to İzmir, even if it is made in other cities in recent years and its reputation has spread abroad is not like the Kumru you will eat in Izmir,. With its special bread, it is a flavor unique and a taste that will not be forgotten by anyone who tastes it.
Shambali is commonly known as Damascus dessert or Shambaba. Actually, as the name suggests, it is a dessert that belongs to Damascus, but introduced to our country by Izmir. Its feature is that it is different from other desserts with syrup. It does not contain flour, oil and eggs in its mixture. Its main ingredients are semolina, sugar, yogurt or milk. The top and bottom are more crispy. It is planted with peanuts or served with cream, as in Ödemiş district.
Pastiç, which you can compare to Ay Çöreği (raisin bun) at first glance, is actually a recipe unique to tohe fragrant patisseries of Izmir. However, this is difficult to explain. It is separated from the crescent cake with raisins, cocoa filling and cinnemon.
Patlıcan Çığırtma (A traditional food of Eggplant)
Eggplant is a vegetable dish prepared from Bergama cuisine and reflects typical Aegean cuisine characteristics, with less ingredients and plenty of Aegean olive oil. It is easy to make and very tasty. Although those who see it are likened to “şakşuka or imam bayıldı”, the eggplant is distinguished by the fact that it is without onions, the eggplants are large and long cut and the tomatoes are abundant. It will become much more delicious if you keep it in the refrigerator overnight.