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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…

Making Kars Gravyeri at Boğatepe Köyü

Have  you travelled to East of Turkey? Do you know that particular blue that hangs above you? How crispy the mornings are… How bright the sun shines… How green the meadows and plateau that all surround you… Endless visibility…. I love every inch of my country! At Kars we were…

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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Turşu! Pickles…

In Turkey we love eating pickled vegetables especially during winter time. With grilled fish, bulgur pilaf, soup, bean or chickpeas stew, as well as any other hearty meal, giving them a little zest. Most of the households love making their own pickles, everyone have their not-to-share recipes, at the end…

Morning soup for you!

Don’t know what you think of the phrase ‘köy kahvaltısı‘ village breakfast, I think it is just a perfect marketing tool or a scam, if I may, and I do not buy that. At villages, in Anatolia, locals simply eat what they produce, depending on the season. Also it is…

Eat much? Us bloggers…

For months we have been talking with Hande and Katie, for this meeting… This is what happened today, lunch hour, Kantin- İstanbul. Lunch took around 4 hours and several dishes, the menu especially designed for us by Şemsa, So the endless feast began! Us being: Nicky and Oliver of deliciousdays, Hande…

Bonito!

Kadıköy Balık Pazarı is looking vivid and colorful, with the fish mongers yelling their guts out, they sure do like showing off with their fish! As the weather starts getting cold, the fish gets better and better, their meat fatty and firm. So it is  time for a grilled/pan fried bonito…

Tırnaklı Ekmek, aka tırnaklı pide

Where would mankind be without wheat! A freshly baked bread’s small is more stimulant then many other things, as if challenging the world of flavors… Tırnaklı ekmek in Anadolu, getting social and named tırnaklı pide in big bad Istanbul, is for me one of the delicious forms of bread. This kind of…

Fıstık harvest on the way to Urfa

I can hear you saying pistachio belongs to Gaziantep… You are right, but you know food is geographical more than belonging within a city’s border. You may hear Gaziantep locals complaining about Urfalılar, claiming themselves as fıstık growers, sellers and exporters… Me, I had the chance to walk around the…

Just now – lunch at the beach

Sitting by the beach… After countless ice cold beer sessions we ordered a humble lunch, with a view like this. Kızartma, being the ultimate guilt free vacation food, stuffed courgette flowers, garlic and tomato dressed purslane salad… All very fresh and equally delicious. Calamaris sauteed slowly with olive oil, soft,…

Street food at Diyarbakır

Turkey, one of the most beautiful places in the whole big bad world. People, food, nature, culture, history… whatever you like, all in one. The sole reason why Turkey is my favorite place for travelling.  Every region, every city, every village, all have their homogeneous sides as well as differences…

Asmalı Cavit comes to the rescue!

To how many of you I recommended Asmalı Cavit I really do not recall, since it is the one place I love going over and over again, it is one of my safest places where I always reserve the same table, it is my table after all. Asmalı Cavit is…

Know your(my) bulgur! Episode I…

Bulgur is a very big part of our cuisine as it becomes the main staple around Southeast of Turkey. Exactly as mentioned on The Penguin Companion to Food; Burghul (bulgur) is cracked wheat, wheat which has been parboiled, parched, and coarsely ground… The wheat is parboiled after the harvest, dried,…