Ayhan Aydin

Nordisk Matutveckling

Ayhan Aydin is called an “ecologist” of meals, through which he creates stories always new and unexpected but always with a familiar mold. He is the founder of a company that creates new food products using mainly Nordic products following various culinary traditions. His interdisciplinary practice consists of projects that involve art, science and food. 

Crunchy flatbread with a smooth Jämtland Cellar Goat Cheese dip, bright Kalamata paste and umami rich tempeh made of Öland Island Brown Bean. Completed with bitterness from radicchio, savory sugar kelp and aromatic flavors from urfa isot and dill.


Deep fried buckwheat and fava flatbread (about 15 breads à 30 grams)

200 g buckwheat flour (Wermlands bovete)
100 g fava bean flour (stone grounded by the chefs, dried Gloria fava beans from Munktorps Prästgård)
6 g salt
165 g boiled water

1. Sift the buckwheat and fava bean flour. Add the salt and mix well.
2. Boil up water and add it to the flour mix. Use vinyl gloves to knead the warm dough until firm. 3. Keep the dough cold in a refrigerator for a minimum of 30 minutes.
4. Use a tortilla press to form the bread (about 2 mm thick).
5. Heat up frying oil to about 170°C. Fry one bread at the time, turn occasionally to an even golden brown color. The crust is supposed to be crunchy and the inside a bit softer and chewy.

Brown bean spread with urfa isot and Swedish sugar kelp

For the pressure cooking
150 g dried brown beans (Öland) 600 g water
9 g salt
1 dried bay leaf
A pinch of dried lovage
A pinch of mixed Swedish sugar kelp

For the spread
10 g water
20 g natural oil (organic rapeseed oil) 20 g urfa isot oil (home made)
3 g salt
0,7 g mixed Swedish sugar kelp
A small dash of distilled vinegar

1. Soak the beans for 12-18 hours.
2. Pressure cook the beans for 12 minutes, in salted water with the herbs and seaweed.
3. Mix the cooked beans with water, natural oil, urfa isot oil, salt, distilled vinegar and a bit more seaweed.

Urfa isot oil
100 g natural oil (organic rapeseed oil) 10 g urfa isot

1. Heat up neutral oil in a sauce pan, until about 100°C.

2. Place the urfa isot in a heat sustainable bowl and pour over the oil. Stir well and let it rest in room temperature for 24 hours.

3. Place the urfa isot oil in a Spinzall to get it filtered and clear. /Without a Spinzall; strain the urfa isot oil carefully.

Gently maple wood smoked Brown bean tempeh

For the tempeh
600 g dry Öland Island Brown beans 2 % salt of the boiling water (weight) 30 g vinegar
5 g tempeh starter

1. Soak the beans for 12-18 hours.
2. Pressure cook the beans with the salt for 5 minutes.
3. Dry the cooked beans in a dehydrator for 10 minutes to get rid of the excess moisture.
4. Blend the beans with the vinegar thoroughly and let rest for 30 minutes.
5. Inoculate the beans with the tempeh starter and place them in suitable perforated containers or bags. Place the packed beans in a well aerated incubator at 30°C for 36-48 hours.
6. Fresh-freeze them in vacuum sealed bags.

For the cooking
200 g brown bean tempeh
Maple wood chips
60 g natural oil (organic rapeseed oil)

1. Steam the frozen tempeh block for 10 minutes.
2. Cut into preferred portion size pieces and let them rest in natural oil (organic rapeseed oil) for 20-30 minutes. Use a plastic bag.
3. Fill the plastic bag with smoke from a smoke gun (fill up to maximum with maple wood chips). Fill the bag completely with smoke. When nothing is visible – take out the tube. Seal the bag and let it rest in the smoke until the bag gets transparent.
4. Use the oil from the plastic bag to fry the tempeh on medium heat. Turn the pieces frequently until golden brown.

Quick pickled smashed cucumber

100 g cucumber
10 g distilled vinegar 1 g fresh dill
0,3 g salt

1. Smash the cucumber with a rolling pin. Cut the larger pieces to get roughly equal small chunks. 2. Turn the cucumber in the distilled vinegar. Add salt and chopped dill. Let it rest
for a couple of hours. The acidity should be distinctive.

Jämtland Cellar dip

60 g cheese
25 g oat cream (Swedish, organic and unsweetened)

1. Bring cream to boil. Whisk in the finely grated cheese to a smooth, thick sauce.
2. When uniform, take it off the heat and put it in a bowl. Let it cool down in room temperature. 3. Stir it every fifth minute when cooling to keep the smoothness.

Black olive and Sotika paste

100 g Kalamata olives (Zeta’s organic) 10 g Sotika (Nordisk Matutveckling)

1. Strain the olives and mix with Sotika in a food processor for about 20 seconds, to an even paste with small pieces.