Jun 04
Friday
Antebi: Straight outta Antep
On Saturday afternoon, in the southeastern Turkish city of Gaziantep, our baklava was neatly wrapped with plastic and then paper, tagged “Antebi, Istanbul” in black marker and escorted to the bus station by either Levent or Bulent of Zeki Inal Baklavacisi. While we slept that night, our baklava passed through the central Anatolian plains, logging 850 miles on the road before reaching Istanbul.
The baklava was supposed to have arrived by noon. We’d confirmed that by telephone before setting off for Antebi, a Gaziantep-style kebab restaurant on Istanbul’s Asian side which serves a sweet flaky pastry straight in from the baklava motherland. Continue…
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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
Kandilli Suna’nin Yeri: Port of Call
3 responses - Posted 05.14.10
Boatspotting on the Bosphorus is a favorite pastime for those lucky enough to have windows with the right view. On any given weekend afternoon on the busy straits that divide this city, the ship and boat traffic unfolds like a caravan of the flags of the lesser-known countries of the ...continue
3 responses - Posted 05.14.10
Boatspotting on the Bosphorus is a favorite pastime for those lucky enough to have windows with the right view. On any given weekend afternoon on the busy straits that divide this city, the ship and boat traffic unfolds like a caravan of the flags of the lesser-known countries of the ...continue
48 Hours in Istanbul: An Eater’s Guide
12 responses - Posted 02.08.10
(Editor's Note: The New York Times' travel section recently ran a "36 Hours in Istanbul" feature that was low on good eating suggestions. Prompted by the Times piece, today's post is a food-centric "48 Hours in Istanbul" guide we prepared a few months ago for a local magazine.) Day One: Turkey’s ...continue
12 responses - Posted 02.08.10
(Editor's Note: The New York Times' travel section recently ran a "36 Hours in Istanbul" feature that was low on good eating suggestions. Prompted by the Times piece, today's post is a food-centric "48 Hours in Istanbul" guide we prepared a few months ago for a local magazine.) Day One: Turkey’s ...continue
Fauna: Let Them Eat Pasta
4 responses - Posted 01.14.10
(Editor's Note: Sadly, Fauna was recently forced to close after losing its lease. The owner/chef is looking for a new space. We will update this writeup as soon as we know more.) Visitors to Turkey beware: in Turkish, the word “pasta” means cake or pastry. Go into a place advertising “pasta” ...continue
4 responses - Posted 01.14.10
(Editor's Note: Sadly, Fauna was recently forced to close after losing its lease. The owner/chef is looking for a new space. We will update this writeup as soon as we know more.) Visitors to Turkey beware: in Turkish, the word “pasta” means cake or pastry. Go into a place advertising “pasta” ...continue
Beans: An Investigative Report
1 response - Posted 12.31.09
(Editor's Note: In honor of New Year's Day, we are rerunning this feature, which was originally posted in April of this year. Happy New Year to all our readers and keep coming back for more in 2010!) Until visiting some of Istanbul’s shrines to the baked bean, we generally regarded the ...continue
1 response - Posted 12.31.09
(Editor's Note: In honor of New Year's Day, we are rerunning this feature, which was originally posted in April of this year. Happy New Year to all our readers and keep coming back for more in 2010!) Until visiting some of Istanbul’s shrines to the baked bean, we generally regarded the ...continue
EatingAsia Interviews Ciya Chef Musa Dagdeviren
2 responses - Posted 11.22.09
EatingAsia, a marvelous blog that (mostly) covers Asian food and culinary traditions, recently caught up with chef Musa Dagdeviren, creator of Istanbul's Ciya restaurant. A kind of culinary anthropologist, Dagdeviren has helped introduce Istanbulites and visitors to the city to traditional recipes and ingredients from across Turkey that are even ...continue
2 responses - Posted 11.22.09
EatingAsia, a marvelous blog that (mostly) covers Asian food and culinary traditions, recently caught up with chef Musa Dagdeviren, creator of Istanbul's Ciya restaurant. A kind of culinary anthropologist, Dagdeviren has helped introduce Istanbulites and visitors to the city to traditional recipes and ingredients from across Turkey that are even ...continue
Adana Özasmaalti: Club Kebab
2 responses - Posted 11.13.09
In London or New York, one could spend hours before lunch deciding between Eritrean, Guatemalan or that Jamaican jerked chicken joint on the corner. The choice in Istanbul, for the most part, is comfortingly simple: “fish or meat?” On one recent lunch run with Mehmet bey, an Asian-sider who acts as ...continue
2 responses - Posted 11.13.09
In London or New York, one could spend hours before lunch deciding between Eritrean, Guatemalan or that Jamaican jerked chicken joint on the corner. The choice in Istanbul, for the most part, is comfortingly simple: “fish or meat?” On one recent lunch run with Mehmet bey, an Asian-sider who acts as ...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
Gönül Abla: Mighty Manti
1 response - Posted 09.04.09
The mini dumpling manti, a dish that traces its roots to the mobile kitchens of nomadic Turkic tribes in Central Asia, is often referred to as “Turkish ravioli.” But could the Turks have beaten the Italians to the punch? Is it ravioli that should actually be called “Italian manti?” We’ll never ...continue
1 response - Posted 09.04.09
The mini dumpling manti, a dish that traces its roots to the mobile kitchens of nomadic Turkic tribes in Central Asia, is often referred to as “Turkish ravioli.” But could the Turks have beaten the Italians to the punch? Is it ravioli that should actually be called “Italian manti?” We’ll never ...continue
Ismet Baba: Great Fish for Goodfellas
2 responses - Posted 06.26.09
As the ferry approaches the dock at Kuzguncuk, a charming Bosphorus neighborhood on the Asian side, and passengers start scrambling for position at the bow to be the first to hop off, a soft yellow light, raki-fueled laughter and a whiff of grilled fish seem to guide the boat in ...continue
2 responses - Posted 06.26.09
As the ferry approaches the dock at Kuzguncuk, a charming Bosphorus neighborhood on the Asian side, and passengers start scrambling for position at the bow to be the first to hop off, a soft yellow light, raki-fueled laughter and a whiff of grilled fish seem to guide the boat in ...continue
Breaking News: Körfez to Close
no responses - Posted 05.13.09
Here at Istanbul Eats, we’ve been procrastinating on a review of the venerable Bosphorus fine dining and high living establishment Körfez. From the private boat shuttle that takes diners across the Bosphorus to the small, Asian-side cove that is the restaurant’s home, to the delicious sea bass baked in salt, Körfez is one ...continue
no responses - Posted 05.13.09
Here at Istanbul Eats, we’ve been procrastinating on a review of the venerable Bosphorus fine dining and high living establishment Körfez. From the private boat shuttle that takes diners across the Bosphorus to the small, Asian-side cove that is the restaurant’s home, to the delicious sea bass baked in salt, Körfez is one ...continue
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