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Posts Tagged ‘ Fatih ’

Dec 31
Thursday

Beans: An Investigative Report

Filed under Features


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 we visited some of Istanbul’s shrines to the baked bean, we generally regarded the dish as something eaten out of a can beside railroad tracks. But Turkey takes this humble food seriously; that means chefs in tall toques carefully ladling out golden beans in a rich red gravy onto monogrammed flatware, served by waiters wearing bowties and vests. Even in the least formal of Istanbul’s beaneries, the guy manning the pot has the air of a high priest knowing that his incantations alone conjure something unusually delicious out of a simple dry white legume. This is no hobo fare.

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All entries filed under this archive


Çiğ Köfte: The Raw Deal
no responses - Posted 10.12.09
It may not quite be up there with Japan’s fugu, blowfish meat that if prepared incorrectly can lead to death, but Turkey’s çiğ köfte is one of those foods that carries with it a certain frisson of danger. Literally translated as “raw meatballs,” the dish is made out of uncooked ...continue
Vefa Boza: Strange Brew
3 responses - Posted 10.07.09
After our first taste, we were not quite ready to sing the praises of boza, a thick, almost pudding-like drink made from fermented millet. But the experience stuck with us. What is that flavor? Something like cross between Russian kvass (a fermented drink made from rye bread) and applesauce may ...continue
Meşhur Unkapanı İMÇ Pilavcısı: The (Rice) Freaks Come Out at Night
4 responses - Posted 08.24.09
One recent late night, zipping down a busy Istanbul thoroughfare in a taxi on our way home from the airport, we passed by an intriguing scene. Huddled around a brightly lit food cart was a large group of men stuffing their faces in a kind of zombie-like frenzy. It almost ...continue
Siirt Şeref Büryan Kebap Salonu: The Lamb Underground
16 responses - Posted 06.22.09
Editor's note: This post has been updated to reflect the fact that the restaurant has changed locations. The food remains as good as ever. The Kadınlar Pazarı – a very pleasant, pedestrian-only square in Istanbul’s Fatih neighborhood – is the closest the city has to having a “Little Kurdistan.” The surrounding ...continue
Kaburga Sofrası: The Rib Shack
1 response - Posted 06.01.09
In eastern Turkey, a lamb is consumed literally from head to tail, with hardly any part of the animal going uncooked. One of the specialties from the region, particularly in the area around the picturesque city of Mardin, is kaburga – breast of lamb – a cut akin to short ...continue
Akdeniz Hatay Sofrası: The Syrian Connection
12 responses - Posted 04.20.09
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, home to dozens of intriguing off-the-beaten path restaurants, most of them opened by migrants from other parts ...continue

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