The English-language Today’s Zaman newspaper has an article in today’s edition that points travelers to culinary pit stops throughout Turkey. The suggestions are taken from a book called Lezzet Durakları (literally, “Taste Stops” in Turkish), sadly not available in English. The article has what seem like some very good suggestions from across Turkey for anyone who might be road-tripping in the country this summer.
Here’s one sample, from a place in İnegöl (near Bursa), famous for its köfte:
Besler İnegöl Köftecisi: Here is how fourth-generation köfte expert Mesut Besler describes the process that goes into making his family’s now famous köfte: “The fat and gristle are removed from the lamb and beef and onions are added to the mixture. After the onions are added, the meat is put into the refrigerator for a couple of days. After it is taken out again, onions are added once more, though this time the onions are shredded and cut even more finely. Also, it’s very important that the köfte are cooked at a certain temperature on a fire made from oak and turned frequently as they cook.”
You can read the whole article here [1].
[2]
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