@hmet

[TasteAtlas @TasteAtlas]

Safawi Date Harvest
📍 Al-Madinah, Saudi Arabia 🇸🇦

Taste Saudi Arabia: https://t.co/A53Cp8dHGV

Forty feet up in Medina’s 45°C heat, farmers scale jagged palm trunks to harvest the Safawi date—a dark, elongated cultivar native to the region. Chewier and far less sugary than a Medjool, it offers a deep, raisin-like flavor packed with enough iron and potassium to historically sustain Bedouin caravans across barren sands.

Mesh bags protect the clusters from desert dust, catching the fruit as soft, fresh rutab or sun-cured, chewy tamar. It’s brutal, sweat-soaked labor yielding a fruit traditionally served alongside bitter, cardamom-spiced Arabic coffee (gahwa). Proof that in the Arabian desert, true luxury isn't gold—it’s nutrient-dense survival food pulled straight from the canopy.

Credits: @bw658fysl

[Tamga Sanat @TamgaSanat]

İstanbul ve 7 tepe.

[Brilliant Maps @BrilliantMaps]

Names of European Languages In Their Own Language

credit: @JakubMarian

List with over 500 speakers: https://t.co/utrQaE8RsQ

[World Insights @World_Insights1]

🇪🇺 Europe’s Most Famous Companies by Country

[FIBA Women's Basketball World Cup @FIBAWWC]

WHO WILL OWN THE FIBA WOMENS WORLD CUP IN BERLIN?
Cast your vote today 🗳️

[Jargon @JargonMedya]

Arkadaşının hareketlerini birebir kopyalayan bir kedi...

[Gazetory @gazetory]

Saçını tarayan bir kadının yanına gelen karga, tüylerini taratmak için kadının kucağına oturdu ve kadın da karganın tüylerini nazikçe taradı.

[Telgraft @telqraft]

Çöpçüler Kralı filminin çekim yerinin günümüzdeki hali.

[Civixplorer @Civixplorer]

🚇 What if there was an interconnected metro system in Europe?

[TasteAtlas @TasteAtlas]

Pu-erh Tea (Xiao Qing Gan)
📍Guangdong Province, China 🇨🇳

Taste Guangdong: https://t.co/0Lr86RbNXY

Xiao-qinggan is a fascinating example of botanical alchemy, transforming a simple unripe fruit into a natural curing vessel for ancient tea.

To create this unique Chinese specialty, artisans core young, oil-rich Xinhui mandarins and tightly pack them with earthy, fermented Yunnan Pu-erh tea. Woven shut with natural fibers and gently roasted, the stuffed fruit undergoes a shared aging process. The porous tea leaves act as a sponge, deeply absorbing the sharp, aromatic essential oils from the baking green rind until the two ingredients fuse into a single unit.

Instead of measuring out loose leaves, the entire roasted mandarin is dropped directly into the teapot to brew. The resulting dark, velvety infusion offers a striking contrast of flavors, perfectly balancing the damp, mossy depths of aged Pu-erh with a crisp, vibrant citrus finish.

Video: @relax2025

[Daily Turkic @DailyTurkic]

Uzbekistan celebrated its independence from the Soviet Union with a reference to Turkestan 🇺🇿

[𝐓𝐌 𝐅Ú𝐓𝐁𝐎𝐋 @TMfutbal]

🚨🎥 Would Mbappe give Mourinho this type of joy on UCL nights? 🤔

[Daily Turkic @DailyTurkic]

Türkiye is building swimming armored landing vehicles 🇹🇷

Armored vehicles that can literally enter the water and keep moving. This is actually insane.

[Infodex @infodexx]

Soft Drinks of Europe.

[TasteAtlas @TasteAtlas]

Rtveli at Manavi Estate • მანავის მამული
📍 Kakheti, Georgia 🇬🇪

Taste Georgia: https://t.co/7HseHygUGV

Every autumn, from late August through October, Georgia pauses for Rtveli, an annual grape harvest that has nothing to do with corporate viticulture and everything to do with survival and soul. In the legendary Manavi micro-zone of Kakheti, whole families spend punishing days in the fields picking native grapes like Kakhuri Mtsvane by hand, juice dripping down their wrists. These crushed grapes are dumped directly into qvevri, massive subterranean clay jars, where 8,000 years of unbroken wild fermentation takes over without any lab tricks or additives.

But the true heart of the harvest happens when the sun drops, when sore backs are forgotten and the day collapses into a chaotic, wine-soaked supra. You sit at long tables groaning under hot khachapuri, charcoal-seared mtsvadi, and unfiltered amber wine, while local elders belt out polyphonic songs that ring through the night air. It is a loud, sweat-stained reminder that the world's greatest food cultures aren't engineered in polished kitchens, but forged in dirt, sweat, and shared tables.

[TasteAtlas @TasteAtlas]

Kazandibi
📍Turkiye 🇹🇷

Learn more: https://t.co/2rpOvXK08s

Kazandibi is a beloved traditional Turkish dessert whose name translates literally to "bottom of the cauldron." Dating back to the Ottoman Empire, this unique milk pudding was originally created when the sweet treat tavukgöğsü (a chicken breast pudding) was intentionally left to burn slightly at the bottom of the cooking pot.

Today, it stands on its own as a celebrated classic found in pudding shops across Istanbul and throughout Turkey. Served chilled, kazandibi is instantly recognizable by its dark, almost blackened exterior, which contrasts beautifully with its soft, milky-white interior. This creates a delightful balance of sweet, creamy, and gently smoky, bitter-caramel flavors.

Video: @nerili_tatlar