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Mar 28
Thursday
Features
Spring (Food) Break 2013

Kantin's spring salad and artichoke pilaf, photo by Ansel Mullins
Editor’s note: We eagerly await the coming of spring each year, not just for the nicer weather but also because some of our favorite foods and dishes are at their best – or indeed, are only available – for a short period during this season. Here we take a look at Istanbul’s top springtime eats.

This year’s Nevruz celebration, an ancient welcoming of spring, may be remembered for its political significance in which a peace deal was struck between Turkish leaders and Kurdish rebels. But once the shoulder-shrugging, line-dancing, fire-jumping and ululating are over, the real bounty of the season will continue to be celebrated all over Turkey and in many Istanbul restaurants, from the chic to the shabby.

Sultani bezelye rule!” exclaimed Şemsa Denizsel, chef-owner of Kantin, when we recently stopped by for lunch at her Nişantaşı restaurant. Like a favorite uncle in town for the holidays, these sugar snap peas brightly decorated one corner of the plate that held our bahar salatası, a simple “spring salad” that featured all our favorites of the season, including chunks of artichoke hearts and vividly green fava beans.

The rest of this feature can be found on CulinaryBackstreets.com, here.

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2 Responses to “ Spring (Food) Break 2013 ”
  1. Only if we could agree on the ‘rebel’ vs. ‘terrorist’ thing… Hope you guys have a great spring!

  2. I discovered late, but I love it. The location of olive oil is something else


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