Reviews (Eats) - 2015-06-22 - comment
Think of Ramadan, which began in late June in many parts of the world, as a kind of monthlong biathlon that consists of an all-day race to beat back the hunger and thirst of fasting, followed by ... continue
Every year, for one month only, bakeries across Istanbul churn out round, flat, yeasty loaves of ramazan pide bread. Before Muslims break fast at sundown, they hurry to buy these addictively chewy pides, which are essential to the iftar meal here. Some bakeries rely on machines to shape the pide and stamp the traditional checkerboard pattern on top; others do it the old fashioned way, by hand in wood-fired ovens.
Tophane Tarihi Taş Fırın is a third-generation, family-run bakery that is known for its simit, the sesame-crusted bagel sold on every corner in Istanbul. They also make excellent ramazan pide in their 130-year-old wood oven. Two easygoing Eryılmaz brothers run the shop, while additional family members head up many other bakeries in the area. The pide-making process comes easily because they’ve been working in their dad’s bakery since they were 13 years old.
Read the review and see the video and slideshow at Culinary Backstreets.
Edirne has more meat to offer beyond the glistening liver that bears its name. Deniz Börek Salonu has crowned the top of Saraçlar Caddesi since 1986. Every morning, lines of salivating citizens hurry to work with crunchy ... continue
For the past 24 years, Cemil Tuncay has wheeled his small metal cart to the biweekly produce pazar in Edirne. He sets up shop around noon, lighting coals under what can be described as massive, torpedo-shaped sausages. Kokoreç ... continue
In Turkey’s predominantly Kurdish eastern provinces, breakfast is not just for breakfast anymore. Particularly in the city of Van, not far from Turkey’s border with Iran, the morning repast has been turned into serious business: the town ... continue
If Istanbul had a city museum, in the 20th-century exhibition we’d expect to walk into a life-sized recreation of Kenan Usta Ocakbaşı, a seminal grill joint in the Beyoğlu district. Descending a few steps into the exhibition, sensors ... continue
The city of Edirne sits on the borders of Bulgaria and Greece in the far northwestern and European portion of Turkey. Once the capital of the Ottoman Empire, Edirne has been occupied for thousands of years, dating ... continue
The city of Edirne sits on the borders of Bulgaria and Greece in the far northwestern and European portion of Turkey. Once the capital of the Ottoman Empire, Edirne has been occupied for thousands of years, dating back to the Romans and Thracians before them. While no longer the seat of an empire, Edirne could still be considered a culinary ... continue