SaturdayFiled under Features
Editor’s note: In the latest installment of our recurring feature First Stop, we asked chef and food writer Anissa Helou where she heads first for food when she arrives in Istanbul. Helou is the author of many cookbooks, including Lebanese Cuisine, Mediterranean Street Food, Savory Baking from the Mediterranean and The Fifth Quarter and has also written for publications such as the Observer Food Monthly, FT Weekend, the Times Magazine and Food & Wine. She has been featured on numerous radio and TV programs in the U.S. and U.K.
The first place I would go to is Özkonak, in Cihangir. It works for both lunch and afternoon tea, which is when I would be arriving. It has the best tavuk göğsü (chicken breast pudding) in town, at least as far as I am concerned, as well as a limited selection of delicious dishes made with seasonal ingredients. And it is next to a fabulous pickles merchant. Pickles are big in Turkey.
Read the rest of this feature at Culinary Backstreets.
All entries filed under this archive
4 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 ...continue
1 response - Posted 06.12.09
Regulars at Özkonak, a well-loved fixture in Cihangir’s ever-changing restaurant scene, must cluck in disapproval at the sight of a new generation of customers who walk right past the pudding display at the front and head for the steam table and its selection of prepared savory dishes in back. Though ...continue
42 responses - Posted 04.13.09
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