It was 10 a.m. on a bright, crisp Monday morning as we blasted down a miraculously traffic-free stretch of Istanbul’s E-5 highway. We were en route to Bağcılar, a jam-packed outer district home to three quarters of a million people.
Awaiting us was an ambitious breakfast of büryan kebabı, delectable lamb meat roasted to perfection in a belowground coal-fired oak tandoor oven before emerging in all of its glory, ready to be sliced and devoured quickly with fresh flatbread. Clearing a vast swath of the notoriously traffic-strangled city in less than 20 minutes, the first meal of the day was just around the corner and we already had the feeling, mere hours in, that this was going to be a good week.
Read the rest of the review at Culinary Backstreets .