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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Quick Look
Recent Posts
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Inciralti: Meyhane Time Machine
1 response - Posted 08.30.10
We like to think of Inciralti, a laid back meyhane in the sleepy Bosphorus-side Beylerbeyi neighborhood, as a destination restaurant – not so much because of the food, but because of the destination itself. Not that there’s anything wrong with the food here, which is reliably well made. The meze tray at Inciralti (which means “under the fig tree” in Turkish) ... continue -
The Esnaf Nouveau: Blue Collar Food, White Collar Style
no responses - Posted 08.27.10
In the rapidly developing Istanbul district of Beyoglu, a new concept restaurant is born everyday – Korean fried chicken, construct your own canapé, a restaurant claiming to serve the widest variety soups in the world, etc. If a place makes it past infancy, pirated versions of the original are sure to follow. The market is thriving and those who live, ... continue -
Istanbul Eats Walks!
2 responses - Posted 08.26.10
We are happy to announce the start of our culinary walks program! Turkish cuisine, like Turkey itself, channels cultural currents coming in from every direction, resulting in the delicious culinary chaos that is Istanbul. Turks, Greeks, Arabs, Persians and countless others have passed through here, leaving an indelible stamp on the cuisine. Historians speak of the “layered” nature of the city; ... continue -
Brews With Views
3 responses - Posted 08.23.10
(Editor's Note: we first ran this roundup last summer, but we're bringing it back for those who may have not found it in our archive.) The mojito may go the way of the grasshopper and other forgotten cocktails, but a cold beer accompanied by a panoramic view of the waters and hills of Istanbul will never go out of style. Though ... continue -
Istanbul Eats on the Road: Breakfast in Bursa
no responses - Posted 08.20.10
With all of the hype around Bursa’s claim to fame, the Iskender kebab, you’d think Bursans persisted on a diet of thinly sliced doner, pide, tomato sauce and frothy melted butter. But in between the spinning meat-sicles, the very icon of Turkish fast food, the markets of Bursa offer a bounty of traditional syrupy sweets, fresh fruits and berries, farm ... continue -
Read the Blog, Buy the Book
1 response - Posted 08.18.10
We're happy to announce that we are now taking orders from anyone outside of Turkey that wants to buy our book. All you have to do is click "Buy the Book Now" button on the ad on the right. Books cost $15, which includes shipping to anywhere in Europe or the United States and Canada. Payment is via PayPal. continue -
Ramadan’s Iftar: The Break Fast of Champions
no responses - Posted 08.16.10
Think of Ramadan as a kind of month-long biathalon 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 for the next day’s fast. In recent years in Turkey, iftar, the traditional break fast meal that used to mostly consist ... continue
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Inciralti: Meyhane Time Machine
The Istanbul Eats Book
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All entries filed under this archive
A Culinary Tour of Turkey – in Istanbul
no responses - Posted 03.14.10
The English-language daily Today's Zaman has an article up that takes a look at some of the restaurants in Istanbul serving food from other regions in Turkey. The article (addresses included, for a change), offers some good tips on where to find food from the Black Sea and southeast regions ...continue
no responses - Posted 03.14.10
The English-language daily Today's Zaman has an article up that takes a look at some of the restaurants in Istanbul serving food from other regions in Turkey. The article (addresses included, for a change), offers some good tips on where to find food from the Black Sea and southeast regions ...continue
48 Hours in Istanbul: An Eater’s Guide
11 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
11 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
The Simit Has Landed, pt. II
no responses - Posted 11.23.09
The Nov. 25 New York Times has a quick review of the new Upper East Side Manhattan branch of Gulluoglu, an Istanbul baklava maker (not to be confused, as we initially did, with the legendary Istanbul baklava house also called Gulluoglu). We recently linked to a New York Magazine item about ...continue
no responses - Posted 11.23.09
The Nov. 25 New York Times has a quick review of the new Upper East Side Manhattan branch of Gulluoglu, an Istanbul baklava maker (not to be confused, as we initially did, with the legendary Istanbul baklava house also called Gulluoglu). We recently linked to a New York Magazine item about ...continue
Karaköy Güllüoğlu: Still Flaky After All These Years
4 responses - Posted 05.11.09
Baklava, the flaky, phyllo-dough based pastry, has long ago stopped being a Middle Eastern regional specialty. In America, for example, it is now a staple of dessert menus at diners and falafel stands across the country. But these places miss the point: baklava is actually not a dessert, but rather ...continue
4 responses - Posted 05.11.09
Baklava, the flaky, phyllo-dough based pastry, has long ago stopped being a Middle Eastern regional specialty. In America, for example, it is now a staple of dessert menus at diners and falafel stands across the country. But these places miss the point: baklava is actually not a dessert, but rather ...continue
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