"Mydonose was created as a twist of the Turkish word “maydanoz”
which translates to parsley."
Parsley holds a quietly powerful place in the Turkish Cuisine and its everyday culture.
It is not merely a garnish but one of the country’s most frequently used herbs, an essential signature flavour base.
It is both a symbolic ingredient and a finishing touch,
the final sprinkle that "brightens" the dish.
