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Posts Tagged ‘ Istanbul restaurants ’

Feb 25
Friday

Istanbul Eats Cooks: Klemuri’s Hamsili Pilav

Filed under Recipes


The Laz, an ethnic minority in the northeast of Turkey, live in the verdant Kaçkar Mountains that seem to crash right down into the Black Sea. “Masmavi, yemyeşil,” is how that part of the country is often described – bluest blue, greenest green.

There is not much in the way of farmland, but the Black Sea is blessed with particularly tasty anchovies, or hamsi, that appear in a wide variety if dishes throughout the winter harvest.

What follows is one of our favorite forms of hamsi, hamsili pilav, a savory rice cake cloaked in thin hamsi filets. At Klemuri, a terrific Black Sea restaurant near Taksim, the hamsili pilav, with its currants and pine nuts, is a little dressed up compared with some of the village versions we’ve had, but it is the real deal. This recipe comes straight out of the Laz heartland, courtesy of Sevim Hanım, the mother of Klemuri’s owner. Continue…

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All entries filed under this archive


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6 responses - Posted 02.21.11
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1 response - Posted 02.18.11
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4 responses - Posted 02.16.11
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no responses - Posted 02.14.11
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4 responses - Posted 02.11.11
(Editor's Note: We’ve recently been lucky enough to make the acquaintance of Serdar Kombe, one of Turkey’s leading oenophiles. These are exciting times for Turkish wine and Serdar has generously agreed to start a guest column for us about the subject. In his first review for us, he takes a ...continue
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4 responses - Posted 02.10.11
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Rumeli Tatlı ve Börek Evi: Less Is More
6 responses - Posted 02.07.11
(Editor's Note: This guest post was written by "Meliz," an intrepid explorer of Sultanahmet's culinary backstreets who would like to keep her anonymity.) There is a quiet grace in doing one thing, but doing it very well. Or, maybe, two things. Like, say, börek and baklava. This is what distinguishes Rumeli, a tiny ...continue
Istanbul Eats Cooks: Zübeyir’s Gavurdağı Salatası
2 responses - Posted 02.04.11
By collecting recipes from our favorite places around town and attempting them in our own kitchen, we’ve figured out one of the best-kept secrets of the Turkish kitchen – namely, that fresh, local produce and a lot of love go a long way. In the case of Zübeyir’s Gavurdağı Salatası ...continue
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no responses - Posted 01.31.11
There was something jarring and disjointed about the sight of an old man sitting beside an eight-lane highway selling liver sandwiches from his perch on a concrete planter – as if a character from a traditional Ottoman shadow puppet show had wandered onto the set of the film Bladerunner. But ...continue
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4 responses - Posted 01.28.11
(Editor’s Note: This post is part of our occasional “Since You Asked…” series of advice columns. We welcome our readers’ questions, so feel free to send any you might have to istanbuleats@gmail.com) Dear Istanbul Eats, The Asian side’s Körfez was always my very special night out when friends came to town, especially ...continue

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