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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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Hocapaşa Pidecisi – Istanbul

How many times you passed by and not stopped at this hidden pideci? I’ll tell, countless! Yusuf Bey, third generation shop owner  is working rapidly to fulfil every request coming from the customers, slicing the pide, preparing packages, dealing with money. The customers are picky, all locals, some waiting beside…

Lades Lokantası – Istanbul

It is calm inside, free from the enormous Beyoğlu clatter. Walk through the dining saloon, on your right you get to blink to the desserts, and before you reach to the kitchen cold olive oil dishes are ready to steal your tummy, all plated looking very  appealing. On the hot…

Food Photo – Spring Onions

chop a bunch spring onions – parsley – mint –  home made thick red pepper paste – red pepper flakes –  pomegranate molasses – salt – a squeeze of half lemon – a little water – spoon it!

Curry 36 – Berlin

Order two. When you see the queue in front you will agree with me. Simple, delicious, tasty food. The wurst, pork sausage comes with or without skin, I had both and loved the one with skin better. The currywurst is moist, scrumptious, sprinkled with curry and topped with a thick…

Food Photo – Beetroot

garlic – beetroot – marjoram – parsley stems – a glug of extra virgin olive oil – coarse salt and pepper – balsamic vinegar – a chili to spice it up – in parchment paper – in the oven

Food Photo – Artichoke

brought from Milano – steamed a little – then sauteed in olive oil and caper berries – finished with Padano shreds – accompanied with prosciutto crudo.

Food Photo – Chicken Legs

an organic chicken – a good knife – skills – crushed cummin seeds, fenugreek, mustard, fennel, kalonji – to be seared in a cast iron pan – to be finished in the oven.

Sorry, but no: Ikbal – Istanbul

What happened to the Ikbal which we used to go and eat döner sandwiches even early in the morning? Well, sustainability is a monster for some. The big split is so appealing, all layer of meat on top of each other, you expect a flavour but the meat has no…

Sorry, but no: Dükkan Burger – Istanbul

I seriously did not understand what the fuss is about. Always packed, most of the people around me like to talk about this place. They sell only burger and potato fries. So I expected the burger to be a killer one. And it was not! Not in any of its…