TuesdayFiled under Reviews (Eats)
As we’ve written here before, if you do a little rooting around, the Grand Bazaar can be as much about the food as it is about the shopping. Case in point: Aynen Dürüm, a microscopic kebab shack at the edge of the sprawling bazaar that serves exceptionally good wraps (or, as they’re called in Turkish, dürüm).
We first noticed Aynen several years ago on our way into the bazaar, struck by the feeding frenzy we saw at the tiny restaurant, located near the Grand Bazaar’s “currency exchange,” which turns out to be a small alley filled with men shouting out “buy” and “sell” orders.
Dining in Turkey tends to be a genteel affair, even at the humblest kebab restaurants, but there was something different going on at this place. First, there’s the competitive eating contest-like setup – a double-sided outdoor counter with about ten stools around it and a trough in the middle that holds containers overflowing with grilled peppers, sliced pickles and sprigs of parsley. Then there’s the eaters themselves – usually a crowd of hungry Bazaar locals chowing down with a kind of reckless abandon rarely seen in other places around town.
Read the rest of the review at Culinary Backstreets.
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no responses - Posted 04.21.15
We’ve committed a lot of space on this blog to identifying the taste, smell and sight of a seriously good kebab, but it was not until we sat in Şeyhmus Kebap Evi (on a tip from chef Gencay over at Meze) that we came to know what delicious kebab actually ...continue
no responses - Posted 03.17.15
In Turkish popular lore, the residents of Kilis, a town in Southeast Turkey near the Syrian border, are known for two things: kebab-making and smuggling. We haven’t been to Kilis, so we can’t vouch for the smuggling bit (although these days the town is featured regularly in the headlines as a ...continue
no responses - Posted 10.06.14
Istanbul has plenty of kebab joints, but places serving cağ are sadly hard to find. Originating in the eastern Anatolian province of Erzurum, the kebab looks like a horizontal döner, but tastes otherworldly. If South American cowboys somehow found themselves in Erzurum’s grassy Turkish steppe, they would surely be struck ...continue
no responses - Posted 04.16.14
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no responses - Posted 03.06.14
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1 response - Posted 12.23.13
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no responses - Posted 09.18.13
Southeastern Turkey’s culinary mecca of Gaziantep is best known for its baklava and kebabs. But lately we’ve been thinking that it's soup that may actually be the city’s real crowning glory. Not just any old soup, mind you, but beyran çorbası, a stupendously delicious lamb-based broth that is usually slurped ...continue
2 responses - Posted 07.15.13
One of the great joys of spring and summertime in Istanbul is the chance to get away for a day to one of the Princes’ Islands, the car-free and forested archipelago that is a short ferry ride away from the city. The only downside to an island hop is actually ...continue
no responses - Posted 07.02.13
In our imaginary primetime lineup, a reality show called “Pimp My Kebab Salon” transforms a drab kebab shop into a grill palace suited to the tastes of the latter-day sultans. Surfaces are suddenly gilded in gold, fountains appear and everything is reupholstered under the watchful eye of the boisterous host ...continue
2 responses - Posted 04.01.13
Kadınlar Pazarı – a pleasant, pedestrian-only square in Istanbul’s Fatih neighborhood – is the closest thing the city has to a “Little Kurdistan.” The area is populated by migrants from Turkey’s predominantly Kurdish southeast region, and small market stalls and butcher shops selling honey, cheeses, spices and other goodies from ...continue