Izmir – Turkey

urla mantısı, konal cafe, by tuba şatana

Mantı as a second lunch in Urla

While we were at the Aegean coast, Sibel and Filiz planned a trip to Urla, Filiz being a local since she moved there so I left myself, my senses, my appetite in her hands, feeling lucky I have friends like them. We arrived Iskele, Urla at mid morning, after our fulfilling katmer…

making o fkatmer at Urla, Tuba şatana

Katmer for breakfast
at Ünal Kardeşler, Urla

Just a usual morning for me, asking the waiter if I can visit the kitchen and chat with ustas…  For me, as I always say, watching the true masters, this experience is more important then the food itself, hence it is them, ustas, who make the food that treasured. Urla katmer…

Sorry, but no: Yengeç Restaurant – Urla

So proud to serve 102 kinds of meze, they forgot that the food should be fresh, for one thing. Fresh for another. The ingredient quality is one of the key factors in restaurant business. Adding soy sauce, tuzot- umami salts – cream, does not help the dish to become better,…

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Offal minds in Istanbul

Offal, you either love it or hate it. I love it. Every piece of it, sweetbreads, brain, liver, intestines, heart, testicles, tripe, trotter… When growing up I had the best of offal on my table; lamb brain salad with olive oil, lemon and parsley, pan grilled ram’s testicles, thick slices…

kelle

Introduction to Alancha of Kemal Demirasal

Actually I would have let the photos talk for themselves, but that would be unfair and incomplete… Last week Bade and Ayşe of MSA send me a notice stating Alancha of Kemal Demirasal will be in Istanbul for a short time of 7 days, at Okulun Mutfağı, MSA. Very exciting…

Alsancak Dostlar Boyoz Fırını, by Tuba Şatana

Boyoz, eggs, laughter at Alsancak Dostlar Fırını

One morning we went to eat the best boyoz by far, at this soon to be learnt cheerful bakery at Alsancak. Hungry enough, we grabbed a table and looking around I got up and went inside to pick our share of  boyoz and eggs. Ordered one and one for both…

Çitlembik… say what?

Egeliler, some Cretan, some Greek, some Sephardic, some pure İzmirli… Wherever their roots go, does not matter, they love to eat everything coming out of earth like the buds of the trees, the leaves, the roots… They don’t like wasting anything. Çitlembik, çitlenbek, çitlenbik – celtis australis- is a tree…

asparagus, Kaplan'ın Yeri, photography by Tuba Şatana

Running up the hills for…

Kaplan’ın Yeri in Tire İzmir is a phenomenon. Climbing up the hill, surrounded by olive trees and wild nature, you see cows, horses, goats… Passing the nice small village Kaplan,  admiring the small streets, our jaws dropping cause the view, Tire laying under your feet and mother nature. Place full of…

bag full of arapsaçı, Hatay, Pazarı, photograph by Tuba Şatana

Just the right season for İzmir, Hatay Pazarı

No, we are not going to Hatay, yet it is another colorful pazar in İzmir. Up at the hills of İzmir, Hatay Pazarı was set up on Thursdays. Kekik 2 kinds -oregano and thyme-,  karabaş -lavandula stoechas- on the right corner, for making tea… the locals say that it is good for…