Noosh – Celebrating Eastern Mediterranean Cuisine - (flavors unknown podcast) Podcast Details

Description

Noosh is a cohesive Eastern Mediterranean concept from Chefs Sayat and Laura Ozyilmaz that elevates the simplest foods from the region into a story that basically resonates with the California culture. The restaurant is named after my grandmother, says Chef Sayat. We care about cultural anchors, something that sort of rests in history and culture, and the logical place and Noosh is not just an Armenian and Greek words, but it also as a meaning. In Farsi that is part of an expression, that means cheers.

What we covered in this episode

How is it to be couple in life and working as a coupe in the kitchen?
Chef Sayat is Armenian from Turkey and Laura is from Mexico. How are they merging these two cultures (Eastern Mediterranean and Mexican) together?
Laura fell in love with the culture from Turkey way before she met Sayat.
They staged in Michelin star restaurants during their…honeymoon!
San Francisco was the right city for both of them to move to and create the food they love.
Noosh is a Eastern-Mediterranean restaurant concept that include food, drinks, tea, and wine. It is named after Sayat’s grandmother.
They have created a borderless cuisine that celebrates the whole Eastern-Mediterranean region.
More than 50% of the menu can be suitable for vegetarians.
Eastern Mediterranean cuisine has a high $ / flavor ratio says Chef Sayat.
Middle Eastern food is obviously a trend today but it is not reduce only to hummus!
The pepper paste is in the ancient Ottoman Empire is like almost the equivalent of sofrito.
Key spices from the area: sumac, alepo pepper, urfa biber, khmeli suneli, and blue fenugreek.
We talk about their creative process. It has to be seasonal, Eastern Mediterranean, and easy to execute.
Chef Sayat details a dish from their menu: Minty Yogurt Broth
There are still a lot of flavors, ingredients, and unique traditional processes and techniques.
Sayat and Laura share their approach to and their experience while staging before opening their own restaurant.
Rapid-fire questions.

Chefs Sayat and Laura Ozyilmaz Eastern Mediterranean Inspiration

I think for the people that want to try Eastern Mediterranean food or want to start cooking, the right angle is to go and explore spices, to begin with. The spices play a huge role with this cuisine. When you understand the spices and how they interact with each other you can create something amazing. I think they’ll be the right angle. The other thing, if you want to create like a special dish, of course, exploring the pantry of the eastern Mediterranean or the Ottoman Empire using them in a way that fits in with your city or your area where you live in.
You will always buy stuff, vegetables. So this is something that you can miss. As well using the grilling techniques, grilling kebab and grilling fish with burnt oregano.
Note from the host: have a look at Chef Laura Ozyilmaz book recommendations in the link section below.

: Laura and Sayat Ozyilmaz

: MINT YOGURT BROTH

: Chef Sayat talking

: Skewers at Noosh

: Spread at Noosh

: Pita bread and spreads

: Spice blends Noosh

: Pita Sandwich at Noosh

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Our crisis management tool box is ever expanding. De-escalation in any situation is our best tool, and therefore we know better not to escalate situations.

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One of the mottos has always been “we want to serve food, that we want to eat ourselves.”

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With that idea of borderless cuisine and the value we bring by expanding it to not just food has been the biggest way we’ve elevated casual Middle Eastern foods to a higher level.

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When creating a pantry of key flavors you build the fundamental building blocks of your cuisine by identifying those key ingredients that are so important to you, not only by finding the common denominators, but also by identifying what differentiates you.

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