For years I’ve thought of Turkish food as largely meat and more meat with occasional greenery.Then chef Selin Kiazim appears with her pearl barley with chilli butter, pecorino, sour cherries and kale, or her baked lamb fat potatoes with fried duck egg and sherry vinegar caramel. I have played it quite a few times and always thought this can be maybe one of the first ones, and it is the first one,” Dimitrov said.“Going to the Open, it's for sure a lot of positivity with it, but the most important thing now is just to stay grounded, keep on doing the same work, believe in myself, and just prepare the best way that I can for the Open.” The Bulgarian added 1000 ranking points and gained 4,225 of the prize money.
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