TuesdayFiled under Features, Reviews (Eats)
Editor’s note: To give 2015 a proper send-off, we’re taking a look back at all our favorite eating experiences this year.
The nohut dürüm, a simple wrap of mashed chickpeas, peppers, parsley and spices, may be a popular breakfast choice in certain districts of the southeastern province of Gaziantep, but we’ll eat it anytime and are prepared to travel far and wide to do so, as this treat is by no means common in Istanbul. Hamo’nun Yeri is located in Güngören, a densely packed working-class district located well outside the radar of tourists and more affluent Istanbulites. Made with bread hot out of the oven from the family’s bakery down the block, the dürüm – and a chat with the friendly Gül brothers – is more than worth the trip.
Meşhur Öz Suruç
Grillhouses serving scrumptious skewers of kebab are found everywhere in Istanbul, but a cluster of restaurants in the Yenibosna quarter all serving the specialties of the southeastern province of Urfa offer perhaps the best bang for one’s buck in the city. At Meşhur Öz Suruç, the oldest and best of these establishments, two people can order an assortment of these skewers, served alongside numerous freebies, including yogurt soup, salad and smoked eggplant puree, and can still walk out the door paying less than TL 35. Get any combination you like, but do not leave without trying the liver. Using only the freshest lamb’s liver purchased that day, the grill masters at Öz Suruç fire up a sublime rendition of an Urfa staple that makes it worth braving the legendarily hectic Metrobüs.
Read the rest of our top picks of the year at Culinary Backstreets.
All entries filed under this archive
no responses - Posted 08.08.14
It was at a dinner at Mikla, one of Istanbul’s fanciest restaurants, that we identified a turning point in this city’s restaurant culture, one which might finally favor the informal, traditional and often overlooked local eateries that are the heart, soul and lovely underbelly of this city. In one brief ...continue
no responses - Posted 06.19.14
Charming and surprising, Fehmi Özsüt has an easy, no-worries smile that belies a life full of unbelievable stories and intense work. Every day, even on weekends, he wakes up at 3 a.m. in order to run his kaymak business. A quivery clotted cream made from water buffalo milk, kaymak is served with honey ...continue
no responses - Posted 03.01.13
Editor’s note: This guest post was written by Nicolas Nicolaides, an Istanbul-born Greek who moved to Athens in 1988. Nicolaides is a Ph.D. student in history at the University of Athens whose research focuses on the Karamanlılar (Greeks from Central Anatolia). Once a resort town on the outskirts of the Greek ...continue
no responses - Posted 01.21.13
When it comes to the first meal of the day in Beşiktaş, it’s hard to pass up the institution that Pando’s lovely old kaymak shop has become. Yet as much as Pando is the neighborhood’s culinary standard-bearer, there is another side of breakfast in Beşiktaş that feels more contemporary, more ...continue
no responses - Posted 01.07.13
Dear Istanbul Eats, I’ll have an eight-hour layover in Istanbul and was wondering if you have any suggestions for places to go for a good Turkish breakfast and lunch. I love to eat at small, local places serving authentic food. I would prefer restaurants in the Yeşilköy area, as I have ...continue
1 response - Posted 10.29.12
The arrival of fall always finds us heading instinctively, like salmon swimming towards their ancestral headwaters, to the Balık Pazarı, Beyoğlu’s historic fish market. Autumn is quince season in Turkey and that means the appearance – for a limited time only – of one of our favorite desserts, ayva tatlısı ...continue
no responses - Posted 04.25.11
(Editor's Note: This review originally appeared on June 12, 2009.) 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 ...continue
3 responses - Posted 12.28.10
(Editor's note: We are sad to report that after more than a century in business, Merkez Şekercisi has closed.) Despite the surroundings, working as a candyman in Istanbul is apparently not all sweetness. Take, for example, Mustafa Bey, who inherited the 132-year-old traditional Turkish candy shop, Merkez Şekercisi, from his grandfather. ...continue
2 responses - Posted 12.17.10
(Editor's Note: This post is part of our occasional "Since You Asked..." advice column. We welcome our readers' questions, so feel free to send any you might have to email@example.com) Hi! I'll have an 8-hour layover in Istanbul in a couple of weeks. I was wondering if you have any suggestions for ...continue
3 responses - Posted 09.24.10
For breakfast lovers, the experience of arriving in the eastern Turkish city of Van is akin to what a gambler might feel upon showing up in Las Vegas – overwhelmed by the options and the promise of a serious payout. Van, of course, is the home and birthplace of the monstrous ...continue