Oct 29
Thursday
The Simit Has Landed
New York Magazine reports two potentially earthshaking pieces of news. First: Istanbul baklava maker Gulluoglu has opened up a branch on the east side of Manhattan. Two: they are serving freshly-baked simits (“looking a little like the secret love child of the bagel and the street pretzel,” as the magazine describes them).
The fast food scene in Istanbul, over the last few years, has been overtaken by a number of chains selling freshly-baked simits. But will the street-wise simit be able to take on the mighty bagel in its hometown? Is this only the start of what might soon be a campaign for global simit domination? As they say, if you can make it there, you can make it anywhere.
(hat tip Bumpershine)
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Quick Look
Recent Posts
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Five Favorite Old-School Meyhanes
no responses - Posted 05.11.12
A recent article in one of Turkey’s English-language newspapers, describing plans by Mey İçki, Turkey’s largest producer of raki, to introduce the anise-flavored liquor to Europe, left us both steamed and amused. As part of its efforts to promote the consumption of raki, it appears the company – along with an outfit called the Tourism Research Association (TURAD) – has ... continue -
And the Winner Is….
2 responses - Posted 05.03.12
We are very proud to announce that we have been voted "Best Culinary Travel Blog" in Saveur Magazine's third annual Best Food Blog Awards competition. The competition was stiff and we were honored just to be included among that group of six finalists. A victory by any one of us would have been a victory for good taste. Thank you ... continue -
Vahap Usta: The Man Who Would Be (Kokoreç) King, Pt. I
1 response - Posted 05.01.12
Vahap Usta pulled a pair of reading glasses from the inside pocket of a snug dinner jacket and sifted through a stack of newspaper clippings. Here was a full spread from a major daily paper proclaiming him the “King of Kokoreç” and another with him in his signature tuxedo and bowtie in front of his stand in the central Sirkeci ... continue -
Island — and Table — Hopping in Istanbul
1 response - Posted 04.25.12
Istanbul's Princes' Islands, a lovely archipelago just off the city's Asian shore, offer what we believe to be the best travel bargain anywhere in the world. Whenever we're in need of a vacation but can't afford the airfare, a ferry awaits to take us to the islands. For the price of just a few liras, we're transported to a small ... continue -
Beyoglu Burger Wars: Counter Offensive
8 responses - Posted 04.23.12
Six months ago we were very concerned to see one of our favorite burger joints, Mano Burger, closed down. The workers gutting the place told us there was financial trouble. Someone else said they’d opened up shop on the Asian side, in Bostanci. For six months, Mano seemed to go incognito. We were then equally puzzled a couple of weeks ago ... continue -
Hamsi for Hipsters!
no responses - Posted 04.18.12
Turns out New Yorkers are only now discovering what Turks have known for eons: that the humble anchovy is absolutely delicious (particularly when lightly coated in flour or cornmeal and fried). As an article in today's New York Times explains, anchovies -- known as "hamsi" in Turkish -- are being served in a growing number of spots in NYC, from ... continue -
Goreme Muhallebicisi: The Milkman Stayeth
3 responses - Posted 04.13.12
In the world of chicken breast pudding (a traditional Turkish dessert made with thickened milk and thin strands of poached poultry), elasticity is the quality that the confection is judged upon above all else. Tucking into a real tavuk göğsü requires full concentration, a good bit of dexterity and the proper tool. A special spoon with a flat chopping nose ... continue
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Five Favorite Old-School Meyhanes
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All entries filed under this archive
Hamsi Time
no responses - Posted 10.27.09
Istanbul Eats' Yigal Schleifer has a post on the New York Times' Globespotters blog about the start of hamsi season in Istanbul. Hamsi is the Turkish name for the finger-sized anchovy caught in the waters of the Black Sea. Though small and inexpensive, hamsi holds a sacred place in the ...continue
no responses - Posted 10.27.09
Istanbul Eats' Yigal Schleifer has a post on the New York Times' Globespotters blog about the start of hamsi season in Istanbul. Hamsi is the Turkish name for the finger-sized anchovy caught in the waters of the Black Sea. Though small and inexpensive, hamsi holds a sacred place in the ...continue
Grifin: Seafood Oasis
no responses - Posted 10.23.09
In Karaköy’s Persembe Pazari, a historic commercial district on the shores of the Golden Horn, the dining scene is decidedly no-frills. Simple lunch spots thrive by day on the business of hungry and busy people buying and selling hardware – a meat and potatoes crowd. Any white tablecloth in these ...continue
no responses - Posted 10.23.09
In Karaköy’s Persembe Pazari, a historic commercial district on the shores of the Golden Horn, the dining scene is decidedly no-frills. Simple lunch spots thrive by day on the business of hungry and busy people buying and selling hardware – a meat and potatoes crowd. Any white tablecloth in these ...continue
Kosinitza: Trattoria ala Turca
no responses - Posted 10.20.09
(Editor's Note: This guest post was written by Kathryn Tomasetti and Tristan Rutherford, freelance travel journalists for The Guardian, The Independent and Time Out, among others. Their website can be found here.) Kosinitza is located in the charming Bosphorus-side village of Kuzguncuk, a short bus ride north of Üsküdar. It’s a time-forgotten ...continue
no responses - Posted 10.20.09
(Editor's Note: This guest post was written by Kathryn Tomasetti and Tristan Rutherford, freelance travel journalists for The Guardian, The Independent and Time Out, among others. Their website can be found here.) Kosinitza is located in the charming Bosphorus-side village of Kuzguncuk, a short bus ride north of Üsküdar. It’s a time-forgotten ...continue
Döner: Heavy Rotation
1 response - Posted 10.16.09
(Editor’s Note: This guest post was written by Atilla Kapar, author of the blog Turkiye ve Dunyadan Lezzetler (“Good Tastes from Turkey and the World”) and a Turkish food enthusiast who, as he describes it, “reviews lesser known restaurants in İstanbul that offer great tasting food.” Atilla is a graduate of ...continue
1 response - Posted 10.16.09
(Editor’s Note: This guest post was written by Atilla Kapar, author of the blog Turkiye ve Dunyadan Lezzetler (“Good Tastes from Turkey and the World”) and a Turkish food enthusiast who, as he describes it, “reviews lesser known restaurants in İstanbul that offer great tasting food.” Atilla is a graduate of ...continue
Çiğ köfte: The Raw Deal
no responses - Posted 10.12.09
It may not quite be up there with Japan’s fugu, blowfish meat that if prepared incorrectly can lead to death, but Turkey’s çiğ köfte is one of those foods that carries with it a certain frisson of danger. Literally translated as “raw meatballs,” the dish is made out of uncooked ...continue
no responses - Posted 10.12.09
It may not quite be up there with Japan’s fugu, blowfish meat that if prepared incorrectly can lead to death, but Turkey’s çiğ köfte is one of those foods that carries with it a certain frisson of danger. Literally translated as “raw meatballs,” the dish is made out of uncooked ...continue
Vefa Boza: Strange Brew
1 response - Posted 10.07.09
After our first taste, we were not quite ready to sing the praises of boza, a thick, almost pudding-like drink made from fermented millet. But the experience stuck with us. What is that flavor? Something like cross between Russian kvass (a fermented drink made from rye bread) and applesauce may ...continue
1 response - Posted 10.07.09
After our first taste, we were not quite ready to sing the praises of boza, a thick, almost pudding-like drink made from fermented millet. But the experience stuck with us. What is that flavor? Something like cross between Russian kvass (a fermented drink made from rye bread) and applesauce may ...continue
Pickle Juice Anyone?
no responses - Posted 10.05.09
The English-language Today's Zaman has a great article in Monday's edition about Turkey's love affair with pickles, called “turşu” in Turkish. Along with the usual assortment of pickled cucumbers and cabbage, pickle shops in Istanbul and other city also offer a dizzying variety of brined vegetables and even fruits (pickled ...continue
no responses - Posted 10.05.09
The English-language Today's Zaman has a great article in Monday's edition about Turkey's love affair with pickles, called “turşu” in Turkish. Along with the usual assortment of pickled cucumbers and cabbage, pickle shops in Istanbul and other city also offer a dizzying variety of brined vegetables and even fruits (pickled ...continue
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