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Yogurt, the delicious fermentation

Yogurt is yogurt, for us. Not a big fuss, one of the essential ingredients of every household. We love yogurt, not a secret. On the lands of Anatolia, people know how to make yogurt instinctively, sensing how long milk should boil and measuring the temperature of milk, with tip of…

Spring Kebabs

In Gaziantep fruits are a big part of the cooking. Kebabs get their share as well, not to mention they change seasonally. Keme mantarı –desert truffles- announces the coming of spring, then yenidünya kebabı -loquat/medlar- follows, last for spring is sarımsak kebabı – the whole bulb of garlic-. Keme mantarı after being…

A survival guide to
gluten-free eating in Istanbul!

I know I know… Gluten-free eating in Turkey may sound challenging, I admit. If it is not the dishes themselves makes you take the challenge, it is the slaphappy, carefree, lovely waiters, the know it all restaurants and nothing can happen form this kind of attitude bearers. Yes, you need to…

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Dondurmacı Yaşar Usta – Istanbul

You bite into the half lemon, catch that thought, then add sip of lemonade, there, you have the perfect tangy slurp of  the lemon ice cream of Yaşar Usta. It is not a shy from lemon ice cream, it is old school. Like all his  other fruit ice creams. When…

Sorry, but no: Kanaat Lokantası – Istanbul

I held myself so long for this entry. It makes me sad as I  write because, Kanaat Lokantası is one of the oldest esnaf lokantası, tradesman restaurants in Istanbul. But the other day, again and again the same thing happened.  Within the last years the quality of the ingredients, the…

Sultan Sofrası – Antakya

If you want to eat local food of Antakya, cooked delicately,deliciously and properly, a must stop is Sultan Sofrası. Metin Tansal is a very demanding boss checking if everything is in order, you may see him in the kitchen or anywhere showing working like his staff. Osman Bey is working…

Food Photo – Katıklı

In Antakya katıklı or katıklı ekmek is an open face bread, aka pide, spread with the home made mixture of cheese, spices, pepper paste, olive oil, zahter. Every home has a different spread, some with more cheese, some with more pepper paste, but most basically the ingredients are the same,…

Sorry, but no: Nihat Usta – Akçaabat, Trabzon

The köfte is very famous in Akçaabat, actually Akçaabat is known for its köfte-meatballs-. Nihat Usta was another bad experience on the road. We had to stop there thinking all those reputation was worth a bite. Surprise surprise! Köfte was tasteless, greasy and cold, the beans of the piyaz were…

Food Photo – Işkın

You know this as rhubarb, ışkın or uşkın. Nowadays is in season and I found it on my trips to Erzurum, Van, Bitlis being sold as a street food-snack. This is from Van. Tastes like grass, green plum and spring flowers altogether. It is one my favorite snack and my…

Kristal Döner ve Yemek Salonu – Kars

If you go to Kars, there is unfortunately one place left making piti. Piti is a dish made from a chunk piece of lamb,chickpeas, saffron, a piece of tail fat, and a lot of beef stock. This simple but tasty dish, has  a way of eating it. Piti is served…

Food Photo – Kadayıf

…making of kadayıf… The thin dough poured over the hot copper plate by a custom made device with thin holes under it,while the plate is turned and when the dough just about to cook, he slows down the plate by hand and collects the cooked thin kadayıf dough by hand….

Affan Kahvesi – Antakya

Hidden and lost. Forgotten. Peaceful and relaxing. Old floor tiles tell so much. Tranquility covers the place. All over again. We passed a lot of our time here, either chatting with the lovely owner Züveyr Abi or his sincere and cheerful son Onur,  or sipping coffee, or doing nothing, well,…