Comments on: Istanbul’s Top 5 Street Foods: #2 – Çitir Simit Bakery

By: Rich

Rich — Sat, 02 Oct 2010 07:46:23 +0000

Hoca, thanks. I did my own kokorec taste test last night in the fish market of Beyoglu. The two are very different but, actually, i found the spice levels to be about the same. But the one cooked loose I found to be more greasy. the one cooked over charcoal was more crispy and had the smoke flavor. Both tasty, if you like kokorec!

By: Pokerci Hoca

Pokerci Hoca — Fri, 01 Oct 2010 08:00:59 +0000

Rich, it’s a only a difference in cooking style. The horizontal-doner style is usually cooked over coal and served in larger pieces. The piled kokorec is cooked on a hot plate and is usually heavily spiced. My understanding is that real kokorec lovers prefer the unspiced doner style.

By: Rich

Rich — Tue, 28 Sep 2010 14:32:51 +0000

Emma, I am also a huge street food fan. Props to this site for writing about it! It took me a while to try kokorec- those intestine sandwiches you see everywhere- but last trip I got one and now I am hooked. One question, what’s the difference between the kokorec that looks like doner kebab sideways and kokorec that is cooked in a pile?

By: Emma

Emma — Sun, 26 Sep 2010 20:47:43 +0000

As a new arrival to Istanbul who already nursing a simit addiction, this article has spurred me to try to seek out the remainder of your top five.

By: A Simit Festival in Istanbul | Istanbul Eats

A Simit Festival in Istanbul | Istanbul Eats — Fri, 17 Sep 2010 07:03:11 +0000

[...] previously sung the praises of the humble but mighty simit, naming it one of our “Top 5″ street foods and marveling at its ability to take on the bagel on its home [...]