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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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Chestnut Stalls

You start to smell burning coal while you stroll Istanbul these days. The fumes are like messengers of good news. Good news of approaching winter and the delicious winter tastes, and in this case it is the chestnuts grilling slowly on the small-tiny bbq’s of street sellers. Just go out,…

Köşem Karadeniz Pide Salonu – Istanbul

So small, but hard to miss. You can take in the teasingly good smell of meat and the butter from meters away and head to  the right direction. The secret is the ingredients and the cooking technique for once. The prompt and courteous service is always a plus as we…

Fazıl Bey’in Türk Kahvesi – Istanbul

Everyone has a secret hiding place, a little safe zone. I have a couple myself. This one is for Turkish coffee. This place offers me the scene to the rush-ness of Kadıköy Food Market with a balance of nice, piping hot, dark roasted Turkish coffee. You may sit on the…