Mar 14
Sunday
A Culinary Tour of Turkey – in Istanbul
The English-language daily Today’s Zaman has an article up that takes a look at some of the restaurants in Istanbul serving food from other regions in Turkey. The article (addresses included, for a change), offers some good tips on where to find food from the Black Sea and southeast regions of Turkey, as well as from some other culinary hotspots.
You can read the article, which includes several of our favorites (such as Hatay Akdeniz Sofrasi (pictured) and Canim Cigerim) here.
(photo by Yigal Schleifer)
-
Quick Look
Recent Posts
-
Inciralti: Meyhane Time Machine
1 response - Posted 08.30.10
We like to think of Inciralti, a laid back meyhane in the sleepy Bosphorus-side Beylerbeyi neighborhood, as a destination restaurant – not so much because of the food, but because of the destination itself. Not that there’s anything wrong with the food here, which is reliably well made. The meze tray at Inciralti (which means “under the fig tree” in Turkish) ... continue -
The Esnaf Nouveau: Blue Collar Food, White Collar Style
no responses - Posted 08.27.10
In the rapidly developing Istanbul district of Beyoglu, a new concept restaurant is born everyday – Korean fried chicken, construct your own canapé, a restaurant claiming to serve the widest variety soups in the world, etc. If a place makes it past infancy, pirated versions of the original are sure to follow. The market is thriving and those who live, ... continue -
Istanbul Eats Walks!
2 responses - Posted 08.26.10
We are happy to announce the start of our culinary walks program! Turkish cuisine, like Turkey itself, channels cultural currents coming in from every direction, resulting in the delicious culinary chaos that is Istanbul. Turks, Greeks, Arabs, Persians and countless others have passed through here, leaving an indelible stamp on the cuisine. Historians speak of the “layered” nature of the city; ... continue -
Brews With Views
3 responses - Posted 08.23.10
(Editor's Note: we first ran this roundup last summer, but we're bringing it back for those who may have not found it in our archive.) The mojito may go the way of the grasshopper and other forgotten cocktails, but a cold beer accompanied by a panoramic view of the waters and hills of Istanbul will never go out of style. Though ... continue -
Istanbul Eats on the Road: Breakfast in Bursa
no responses - Posted 08.20.10
With all of the hype around Bursa’s claim to fame, the Iskender kebab, you’d think Bursans persisted on a diet of thinly sliced doner, pide, tomato sauce and frothy melted butter. But in between the spinning meat-sicles, the very icon of Turkish fast food, the markets of Bursa offer a bounty of traditional syrupy sweets, fresh fruits and berries, farm ... continue -
Read the Blog, Buy the Book
1 response - Posted 08.18.10
We're happy to announce that we are now taking orders from anyone outside of Turkey that wants to buy our book. All you have to do is click "Buy the Book Now" button on the ad on the right. Books cost $15, which includes shipping to anywhere in Europe or the United States and Canada. Payment is via PayPal. continue -
Ramadan’s Iftar: The Break Fast of Champions
no responses - Posted 08.16.10
Think of Ramadan as a kind of month-long biathalon that consists of an all-day race to beat back the hunger and thirst of fasting, followed by an all-night marathon of eating and drinking in order to fortify the body for the next day’s fast. In recent years in Turkey, iftar, the traditional break fast meal that used to mostly consist ... continue
Tags
- Aksaray Alcohol served Arnavutkoy Asian side Baklava Bars Besiktas Beyoglu Black Sea cuisine Bosphorus Breakfast burgers Cihangir dessert Dumplings Eminonu Esnaf lokanta Fatih Fish Galata Grill Istanbul Eats Istanbul restaurants Karakoy Kaymak Kebab Kofte Kunefe liver Manti Meze Milk puddings News out of town Places with a view Press Princes' Islands Seafood simit Southeastern cuisine Specialty foods Street food Sultanahmet Taksim Vegeterian
-
Inciralti: Meyhane Time Machine
The Istanbul Eats Book
-
All entries filed under this archive
Zinnet Restaurant: Silk Road Trip
no responses - Posted 11.17.09
There are those restaurants worth going to because of their out-of-the-way location – a fish shack at the end of a lonely beach, a fondue hut at the top of an Alpine ridge. Then there are those worth seeking out despite their location – that culinary gem stuck inside a ...continue
no responses - Posted 11.17.09
There are those restaurants worth going to because of their out-of-the-way location – a fish shack at the end of a lonely beach, a fondue hut at the top of an Alpine ridge. Then there are those worth seeking out despite their location – that culinary gem stuck inside a ...continue
Gönül Abla: Mighty Manti
no responses - Posted 09.04.09
The mini dumpling manti, a dish that traces its roots to the mobile kitchens of nomadic Turkic tribes in Central Asia, is often referred to as “Turkish ravioli.” But could the Turks have beaten the Italians to the punch? Is it ravioli that should actually be called “Italian manti?” We’ll never ...continue
no responses - Posted 09.04.09
The mini dumpling manti, a dish that traces its roots to the mobile kitchens of nomadic Turkic tribes in Central Asia, is often referred to as “Turkish ravioli.” But could the Turks have beaten the Italians to the punch? Is it ravioli that should actually be called “Italian manti?” We’ll never ...continue
Dogu Türkistan Vakfi Aş Evi: East meets East
8 responses - Posted 08.03.09
With the particularly uncatchy name of Dogu Türkistan Vakfi Aş Evi (or East Turkistan Foundation Food House), it’s clear this restaurant is not aiming for mass-market appeal. Rather, the place functions as a kind of public service agency. Located inside the charming and very pleasant courtyard of a 16th-century former ...continue
8 responses - Posted 08.03.09
With the particularly uncatchy name of Dogu Türkistan Vakfi Aş Evi (or East Turkistan Foundation Food House), it’s clear this restaurant is not aiming for mass-market appeal. Rather, the place functions as a kind of public service agency. Located inside the charming and very pleasant courtyard of a 16th-century former ...continue
Doyuran Lokantasi: Working Class Hero
1 response - Posted 06.05.09
We usually steer clear of the touristy old city district of Kumkapi, where you are more likely to be accosted by an aggressive maitre d’ trying to corral you into his overpriced fish restaurant than to find something simple, tasty and reasonably priced to eat. Sadly, in order to beat ...continue
1 response - Posted 06.05.09
We usually steer clear of the touristy old city district of Kumkapi, where you are more likely to be accosted by an aggressive maitre d’ trying to corral you into his overpriced fish restaurant than to find something simple, tasty and reasonably priced to eat. Sadly, in order to beat ...continue
Ficcin: The Caucasian Sensation
1 response - Posted 04.01.09
According to our Turkish-English dictionary, the word "Çerkez" means "Circassian," but in our book it is synonymous with "delicious." As evidence, look no further than Fıccın, a friendly restaurant serving the unique cuisine from the mountains of the Caucasus. Many a Turk trace their roots to this culinary Xanadu, including the ...continue
1 response - Posted 04.01.09
According to our Turkish-English dictionary, the word "Çerkez" means "Circassian," but in our book it is synonymous with "delicious." As evidence, look no further than Fıccın, a friendly restaurant serving the unique cuisine from the mountains of the Caucasus. Many a Turk trace their roots to this culinary Xanadu, including the ...continue
Bodrum Manti: Turkish Dumpling Delight
6 responses - Posted 04.01.09
From Western China all the way to Istanbul, Turkic people roll out dough, fold it into small pouches, boil it and call it mantı. When it comes to dumplings, Turkish tradition dictates that the tortellini-like mantı be no larger than peanut-sized. With its unusually large (and sometimes fried) dumplings, Bodrum ...continue
6 responses - Posted 04.01.09
From Western China all the way to Istanbul, Turkic people roll out dough, fold it into small pouches, boil it and call it mantı. When it comes to dumplings, Turkish tradition dictates that the tortellini-like mantı be no larger than peanut-sized. With its unusually large (and sometimes fried) dumplings, Bodrum ...continue
Istanbul Eats: A Serious Eater's Guide to the City |
 |
|---|