Join our mailing list!
Email :  


Reviews (Eats) - Category Archive

Jun 29
Monday

Tophane Tarihi Taş Fırın: Fast Break Bake

Filed under Reviews (Eats)

Tophane Tarihi Taş Fırın, photo by Monique Jaques

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.

Share on Facebook
Post to Google Buzz
Bookmark this on Google Bookmarks
Bookmark this on Yahoo Bookmark
Bookmark this on Digg
Bookmark this on Delicious
Share on FriendFeed

All entries filed under Reviews (Eats)


Ramadan’s Iftar: The Break Fast of Champions
no responses - Posted 06.22.15
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 an all-night marathon of eating and drinking in order to fortify the body ...continue
Deniz Börek Salonu in Edirne
no responses - Posted 06.17.15
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 poğaças or sit down to enjoy steaming heaps of stuffed pastry. While there are ...continue
Kokoreç at the Edirne Pazar
no responses - Posted 06.09.15
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 is a simple fast food made from bits of sheep leftover from butchering, ...continue
Akdeniz Hatay Sofrası
no responses - Posted 06.05.15
The only positive thing about the torturous annual visit we make to Istanbul’s main police station in order to renew our residence permit is the chance to drive through the low-rent Aksaray neighborhood.It's home to dozens of intriguing off-the-beaten path restaurants, most of them opened by migrants from other parts ...continue
Van Kahvaltı Evi: The Kurdish Breakfast Club
44 responses - Posted 05.27.15
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 is filled with dozens of kahvaltı salonları – breakfast salons – that serve ...continue
Kenan Usta Ocakbaşı: Skewers at an Exhibition
no responses - Posted 05.18.15
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 would trigger the harsh light of fluorescent bulbs overhead, illuminating a room covered ...continue
Aynen Dürüm: Feeding at the Kebab Trough
no responses - Posted 05.05.15
As we’ve written here before, if you do a little rooting around, the Grand Bazaar can be as much about the food as it is about the shopping. Case in point: Aynen Dürüm, a microscopic kebab shack at the edge of the sprawling bazaar that serves exceptionally good wraps (or, ...continue
Şeyhmus Kebab: The Rhythm of the Knife
no responses - Posted 04.21.15
We’ve committed a lot of space on this blog to identifying the taste, smell and sight of a seriously good kebab, but it was not until we sat in Şeyhmus Kebap Evi (on a tip from chef Gencay over at Meze) that we came to know what delicious kebab actually ...continue
Öz Kilis: Kebab That Deserves to Be Panned
no responses - Posted 03.17.15
In Turkish popular lore, the residents of Kilis, a town in Southeast Turkey near the Syrian border, are known for two things: kebab-making and smuggling. We haven’t been to Kilis, so we can’t vouch for the smuggling bit (although these days the town is featured regularly in the headlines as a ...continue
Fatih Sarmacısı: A Jelly Roll with an Ottoman Soul
no responses - Posted 03.04.15
Settling into our first cross-country journey in Turkey many years ago, we were pleasantly surprised by the comforts of Turkish bus travel. The young garson wore a proper uniform and dribbled cologne in our hands every hour or so. Tea was served regularly, accompanied by one of our early Turkish ...continue

© Copyright by Istanbul Eats 2009 - 2015 Istanbul Eats | Original theme by Zidalgo.