Apr 27
Monday
Canım Ciğerim: Liver, My Dear?
Canım Ciğerim, a very fun and tasty kebab spot in Beyoğlu’s Asmalımescit area, makes things easy. The menu only has two items which to choose from: liver, or what is simply referred to as “meat.”
Before we lose any more readers, let’s talk about the first option. Turkey exists in a kind of alternative culinary universe where liver is not the punch line of a joke or the basis of a bad taste memory that haunts you for the rest of your life, but rather something that’s sought out. Continue…
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Quick Look
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
Köfteci Hüseyin: The Cadillac of Meatballs
11 responses - Posted 04.24.09
In New York, consider the pizza. You’ve got Famous Ray’s Pizza, Ray’s Original Pizza, World Famous Original Ray’s Pizza and so on. Ray and his imitators just wouldn’t bother if New Yorkers believed pizza was “just a slice.” It’s the same story in Istanbul with köfte, a dish that to non-locals ...continue
11 responses - Posted 04.24.09
In New York, consider the pizza. You’ve got Famous Ray’s Pizza, Ray’s Original Pizza, World Famous Original Ray’s Pizza and so on. Ray and his imitators just wouldn’t bother if New Yorkers believed pizza was “just a slice.” It’s the same story in Istanbul with köfte, a dish that to non-locals ...continue
Durumzade: Wrap Artists
9 responses - Posted 04.10.09
Istanbul’s after midnight dining options tend to be of the offal variety – tripe soup, chopped lamb’s intestines – thought to be curatives after a night of hard drinking. Luckily, not all late night eats in the city involve innards. At Durumzade – a grill joint positioned right on the ...continue
9 responses - Posted 04.10.09
Istanbul’s after midnight dining options tend to be of the offal variety – tripe soup, chopped lamb’s intestines – thought to be curatives after a night of hard drinking. Luckily, not all late night eats in the city involve innards. At Durumzade – a grill joint positioned right on the ...continue
Zubeyir: The Meat is On
14 responses - Posted 04.03.09
Finding a kebab restaurant in Istanbul is not hard. There must be thousands of them. But finding the right kind of place, especially if you want to make it a bit more of a meal, can be surprisingly difficult. Most kebab joints tend to be no-frills, in-and-out places. Some are very ...continue
14 responses - Posted 04.03.09
Finding a kebab restaurant in Istanbul is not hard. There must be thousands of them. But finding the right kind of place, especially if you want to make it a bit more of a meal, can be surprisingly difficult. Most kebab joints tend to be no-frills, in-and-out places. Some are very ...continue
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