FridayFiled under Reviews (Eats)
The Yenibosna bus station sits at the intersection of numerous transit routes, where passengers can embark on journeys to the furthest corners of the city as well as to its beating heart.
Close to Istanbul’s main airport, and wedged in beneath several high-rise towers that seem to have ascended from the ground overnight, the bus station sits adjacent to a major metro line and below the main E-5 highway, with the grubby, crowded neighborhood of Yenibosna to the north.
As thousands of people crisscross through the terminal daily, naturally there are a handful of places to grab a quick bite. And in keeping with the theme of transit, the top culinary delights of the drab station happen to be sold out of the back of vehicles.
Brothers Kamuran and İbo sell small plastic containers of delicious butter-laden rice topped with chicken and chickpeas directly out of a Mitsubishi minivan to hungry passengers and drivers alike. These brothers – who hail from the southern province of Adana, better known for its kebab – are seasoned veterans, as they have been making and selling rice since they were children, a profession inherited from their father. “I’ve been doing this for 13 years, and I’m 20 years old,” İbo said.
Read the rest of the review at Culinary Backstreets.
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no responses - Posted 08.06.15
Don’t people just love to fight about food? Punch-ups over which city makes the best pizza, brawls about what’s the right way to barbecue. Louis and Ella nearly called the whole thing off over the pronunciation of the word “tomato.” In this pugilistic spirit, we took our place at a couple ...continue
no responses - Posted 06.09.15
For the past 24 years, Cemil Tuncay has wheeled his small metal cart to the biweekly produce pazar in Edirne. He sets up shop around noon, lighting coals under what can be described as massive, torpedo-shaped sausages. Kokoreç is a simple fast food made from bits of sheep leftover from butchering, ...continue
no responses - Posted 02.24.14
By the name of the place, you’d expect the Sütçüler (“Milkmen” in English) district near Isparta in southern Turkey to be a dairyland paradise, thick on the ground with men carrying buckets sloshing fresh milk, cheese wheels stacked in cool dark sheds, verdant hills freckled with cows. But there are ...continue
2 responses - Posted 12.03.13
When we last visited Cemal Bey, he was sitting behind a desk in a small, bare office on the second floor of a decrepit building near the Egyptian Bazaar in the city’s old quarter (he has since moved). Three large burlap sacks filled with what look like jumbo-sized yellow raisins ...continue
no responses - Posted 05.24.13
As rapidly as Istanbul marches toward its modern destiny, street food in this city is still served the old-fashioned way, by boisterous ustas with a good pitch and, sometimes, a really good product. When the bars close, hungry Istanbulites cruise the streets looking for the gas lamp of a rice ...continue
1 response - Posted 02.04.13
One of the big downsides to Istanbul’s otherwise great food scene is the lack of a credible Mexican option. We’re not asking for anything special, just a place that serves simple, tasty tacos or burritos. But when the craving for Mexican gets strong, we don’t despair; we just head down ...continue
no responses - Posted 08.21.12
Recently, while continuing our research into how kokoreç (grilled lamb intestines) became a fast-food staple in Istanbul, we were told by our favorite kelleci (vendor of cooked sheep’s head), Muammer Usta, about one of the oldest kokoreç masters around. Ali Usta’s shop is in Dolapdere, down the hill from the Tarlabaşı Sunday market and just ...continue
1 response - Posted 08.07.12
(Editor’s note: This post was written by “Meliz,” an intrepid explorer of Istanbul’s culinary backstreets and frequent Istanbul Eats guest contributor who would like to keep her anonymity.) At Istanbul Eats HQ, the conversation comes up every once in a while about how çiğ köfte has emerged as a sort of fast-food franchising ...continue
3 responses - Posted 05.24.12
In Rotterdam, one of Europe’s most culturally mixed cities, you’d expect a more diverse street food scene. The Rotterdam diet does embrace shwarma, Vietnamese spring rolls and Turkish lahmacun, but then Dutchifies the food by dousing it with liberal squirts of mayo. Due to cultural assimilation or by catering to ...continue
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 ...continue