Feb 08
Monday
48 Hours in Istanbul: An Eater’s Guide
(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 Regional Flavors in Beyoglu
Breakfast: Van Kahvalti Evi in Cihangir
In the city of Van, not far from Turkey’s border with Iran, breakfast has been turned into serious business: the town is filled with dozens of Kahvaltı Salonu’s – breakfast salons – that serve a dizzying assortment of farm fresh breakfast items day and night. Continue…
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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
3 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
3 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
Istanbul Eats: A Serious Eater's Guide to the City |
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