Oct 27
Tuesday
Hamsi Time
Istanbul Eats’ Yigal Schleifer has a post on the New York Times’ Globespotters blog about the start of hamsi season in Istanbul. Hamsi is the Turkish name for the finger-sized anchovy caught in the waters of the Black Sea. Though small and inexpensive, hamsi holds a sacred place in the hearts of Turkish food lovers. The post lists some favorite places in town to eat hamsi. You can check it out here.
(photo by Yigal Schleifer)
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Quick Look
Recent Posts
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Hanging On to History: Edible Nostalgia in Samatya
no responses - Posted 05.08.18
That much of the past seems to stick to Samatya is a marvel in Istanbul, a city being rebuilt and “restored” at an alarming pace. First, there’s the question of its name. Occupying a stretch of the Marmara Sea and squeezed between the old city walls and Kumkapı, an area home to a rotating cast of eclectic restaurants, the neighborhood still ... continue -
Spring Surprises: Skewering the First Fruits in Istanbul
no responses - Posted 04.25.18
It was the first of April and an absolutely pristine Istanbul spring day, the kind where one can break a slight sweat walking up a hill then catch a cool breeze in a nearby patch of shade. Returning to the city from a lovely weekend on Büyükada, we were smitten with spring and wanted to indulge in its finest offerings. In ... continue -
Farewell, Pando: An Istanbul Culinary Legend Passes On
no responses - Posted 04.16.18
It’s Saturday around lunchtime and business as usual in the bustling Beşiktaş Çarşı neighborhood, as crowds of mostly younger people fill the narrow streets. Down on Mumcu Bakkal Sokak, a pedestrian-only street lined with miniscule shops, a line around the block has been formed by those eager to get into one of the city’s best döner spots. For many of those ... continue -
Bağdat Ocakbaşı: Licensed to Grill
no responses - Posted 04.09.18
Istanbul’s T1 tramway is relatively pleasant if you can find a seat, but borders on unbearable if you are on your feet. Back in 2015, we wrote about a trip we took from the line’s first stop all the way to one of its last, which lies way out in the district of Güngören. By the time the tram has made ... continue -
Dose & Istos Café: Greek Revival
no responses - Posted 03.30.18
A café at its best is so much more than the sum of its parts: it’s a place where people can easily mingle, share ideas, and dertleşmek, or commiserate over their troubles, all while imbibing caffeine. At the same time, it’s a place where visitors might feel an invisible thread of common beliefs connecting them, an unspoken camaraderie, even if ... continue -
Back to the Land: Urban Turks Tackle Rural Life
no responses - Posted 03.23.18
When Buket Ulukut first moved from Istanbul to a rural plot of land in the foothills of the Taurus Mountains in southern Turkey, she was leading a double life. “I’d be taking calls from clients in Europe while out amidst the rows of peppers and eggplants, hoping they didn’t hear the rooster crowing in the background,” says Ulukut, who worked in ... continue -
Semt Pazarları, Civic Life Perfected
no responses - Posted 03.09.18
“Two kilos five liraaa! Two kilos five liraaa!” bellowed a young and exuberant vendor of tomatoes to the ongoing stream of frugal-minded shoppers making their way through the snaking Tarlabaşı Sunday Market. Hundreds of sellers of fresh produce, dairy, seafood, kitchenware, clothing, smuggled tobacco, jewelry, fresh baked goods and numerous other items set up side by side in the central Istanbul ... continue
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Hanging On to History: Edible Nostalgia in Samatya
All entries filed under this archive
Grifin: Seafood Oasis
4 responses - Posted 10.23.09
Editor's note: Due to a number of troubling reports, we can no longer recommend this restaurant. Though the view remains as fine as ever, it seems the kitchen is no longer holding up its end of the bargain. The good news is that Tarihi Karaköy Balıkçısı, located just downstairs from Grifin ...continue
4 responses - Posted 10.23.09
Editor's note: Due to a number of troubling reports, we can no longer recommend this restaurant. Though the view remains as fine as ever, it seems the kitchen is no longer holding up its end of the bargain. The good news is that Tarihi Karaköy Balıkçısı, located just downstairs from Grifin ...continue
Kosinitza: Trattoria à la Turca
no responses - Posted 10.20.09
Editor's note: This guest post was written by Kathryn Tomasetti and Tristan Rutherford, freelance travel journalists for The Guardian, The Independent and Time Out, among others. Their website can be found here. Kosinitza is located in the charming Bosphorus-side village of Kuzguncuk, a short bus ride north of Üsküdar. It’s a time-forgotten ...continue
no responses - Posted 10.20.09
Editor's note: This guest post was written by Kathryn Tomasetti and Tristan Rutherford, freelance travel journalists for The Guardian, The Independent and Time Out, among others. Their website can be found here. Kosinitza is located in the charming Bosphorus-side village of Kuzguncuk, a short bus ride north of Üsküdar. It’s a time-forgotten ...continue
Döner: Heavy Rotation
1 response - Posted 10.16.09
Editor’s note: This guest post was written by Atilla Kapar, author of the blog Türkiye ve Dünyadan Lezzetler (“Good Tastes from Turkey and the World”) and a Turkish food enthusiast who, as he describes it, “reviews lesser-known restaurants in Istanbul that offer great-tasting food.” Atilla is a graduate of Bosphorus University ...continue
1 response - Posted 10.16.09
Editor’s note: This guest post was written by Atilla Kapar, author of the blog Türkiye ve Dünyadan Lezzetler (“Good Tastes from Turkey and the World”) and a Turkish food enthusiast who, as he describes it, “reviews lesser-known restaurants in Istanbul that offer great-tasting food.” Atilla is a graduate of Bosphorus University ...continue
Çiğ Köfte: The Raw Deal
no responses - Posted 10.12.09
It may not quite be up there with Japan’s fugu, blowfish meat that if prepared incorrectly can lead to death, but Turkey’s çiğ köfte is one of those foods that carries with it a certain frisson of danger. Literally translated as “raw meatballs,” the dish is made out of uncooked ...continue
no responses - Posted 10.12.09
It may not quite be up there with Japan’s fugu, blowfish meat that if prepared incorrectly can lead to death, but Turkey’s çiğ köfte is one of those foods that carries with it a certain frisson of danger. Literally translated as “raw meatballs,” the dish is made out of uncooked ...continue
Vefa Boza: Strange Brew
3 responses - Posted 10.07.09
After our first taste, we were not quite ready to sing the praises of boza, a thick, almost pudding-like drink made from fermented millet. But the experience stuck with us. What is that flavor? Something like cross between Russian kvass (a fermented drink made from rye bread) and applesauce may ...continue
3 responses - Posted 10.07.09
After our first taste, we were not quite ready to sing the praises of boza, a thick, almost pudding-like drink made from fermented millet. But the experience stuck with us. What is that flavor? Something like cross between Russian kvass (a fermented drink made from rye bread) and applesauce may ...continue
Sakarya Tatlıcısı: Just Dessert
6 responses - Posted 09.29.09
The arrival of fall usually finds us heading instinctively, like a salmon swimming towards its ancestral headwaters, to Beyoğlu’s Balık Pazarı, the neighborhood’s old fish market. Autumn is quince season in Turkey and that means the appearance – for a limited time only – of one of our favorite desserts, ...continue
6 responses - Posted 09.29.09
The arrival of fall usually finds us heading instinctively, like a salmon swimming towards its ancestral headwaters, to Beyoğlu’s Balık Pazarı, the neighborhood’s old fish market. Autumn is quince season in Turkey and that means the appearance – for a limited time only – of one of our favorite desserts, ...continue
Güngör Büfe: Sultan of Sandwich
1 response - Posted 09.25.09
The büfe is a prominent part of the Istanbul streetscape, playing a vital role in the daily life of the city. These are corner stores where you can get a can of beer, a single cigarette, a lotto ticket and, often, a panini-like grilled cheese sandwich. At most büfes, food ...continue
1 response - Posted 09.25.09
The büfe is a prominent part of the Istanbul streetscape, playing a vital role in the daily life of the city. These are corner stores where you can get a can of beer, a single cigarette, a lotto ticket and, often, a panini-like grilled cheese sandwich. At most büfes, food ...continue
Şehzade Erzurum Cağ Kebabı: Gaucho Kebab Rides Again
13 responses - Posted 09.21.09
We were alarmed to recently discover that one of our favorite spots, Erzurum Cağ Kebapçısı in Karaköy, had closed down. Turns out the owner returned to his former job – being an electrician. Istanbul has plenty of kebab joints, but places serving cağ are sadly hard to find. Originating in the ...continue
13 responses - Posted 09.21.09
We were alarmed to recently discover that one of our favorite spots, Erzurum Cağ Kebapçısı in Karaköy, had closed down. Turns out the owner returned to his former job – being an electrician. Istanbul has plenty of kebab joints, but places serving cağ are sadly hard to find. Originating in the ...continue
Mutfak Dili: Tradesmen’s Paradise
1 response - Posted 09.18.09
Istanbul Eats lunch hunting tip #1: Wander into one of Istanbul’s numerous districts of small commerce and find yourself on a small street with a shoe cobbler, a knife sharpener and hardware shops. #2: Enter one of these shops, preferably one where two old men are sitting at the counter looking at the ...continue
1 response - Posted 09.18.09
Istanbul Eats lunch hunting tip #1: Wander into one of Istanbul’s numerous districts of small commerce and find yourself on a small street with a shoe cobbler, a knife sharpener and hardware shops. #2: Enter one of these shops, preferably one where two old men are sitting at the counter looking at the ...continue
Gönül Abla: Mighty Mantı
1 response - Posted 09.04.09
The mini dumpling mantı, 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 mantı?” We’ll never ...continue
1 response - Posted 09.04.09
The mini dumpling mantı, 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 mantı?” We’ll never ...continue
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