traditional flavors in istanbul

Traditional flavors in Istanbul

Traditional flavors

Turkish cuisine maintains a place of great importance among the

cuisines of the world. Indeed, the fame of Turkish dishes, whose

flavors are unparalleled, is known throughout the world.

To visit Istanbul without eating d�ner is unthinkable!

D�ner, which has been a crucial part of Turkish cuisine since the

second half of the 19th century, is a type of kebab prepared with

lamb, which is turned and roasted on a spit over a coal fire. In

addition to red meat, d�ner made with sausage and chicken is also

widely consumed.

While different types of d�ner are typically served on a plate over

rice, d�ner is also sold with pide (long bread) and as d�r�m (wrap).

The most famous way of d�ner is probably the Iskender Kebab in which

d�ner is combined with a tomato sauce and butter, and served with

yoghurt.

Eating fish on the Bosphorus is superb!

Turkey's sophisticated culinary culture involving fish, stems from the

fact that the country is surrounded by seas on three sides. The

Bosphorus is a particular fishing ground in Turkey, where many

different species of fish, with substantially different flavors are

caught. For this reason, the area of Istanbul that is most associated

with seafood is Bogazi�i. You can sample both seasonal fish and

seafood mezes at any restaurants that are found all along the

Bosphorus, on both the European and the Asian Side.

Istanbul: A meyhane paradise

Meyhanes are unique locations. Alcoholic beverage is drunk, and

special mezes are eaten with raki. Deep conversations occur, troubles

are cast away, and, the music starts up and the dance begins. Meyhanes

are indispensable locations for conversations among friends.

The history of meyhane culture among Turks stretches back to the 15th

century. In those times, this culture was prevalent in neighborhoods

of Galata, Tahtakale, Ortak�y, Tarabya, Kumkapi, Balik Pazari,

Kadik�y, Yenik�y and �engelk�y, which were inhabited by non-Muslim

communities. In the area near the Galata Tower alone, there were

hundreds of meyhanes.

The king of the table: Raki

Raki, an alcoholic beverage with a history not as old as that of wine

or beer, was first produced by the Ottomans. Because raki was known as

"lion's milk", it was served in containers decorated with embossed

figures of lions. In fact, the color of raki does indeed resemble

milk. Raki is produced from the razaki grape, and, in the past, was

known by such names as "araka"

and "araki".

Raki is made from grapes. First, water is added to both dry and moist

grapes. After the mixture becomes must (unfermented grape juice), the

process of fermentation begins. Later, after this mixture is

distilled, its extraction becomes a type of alcohol known as "suma"

(in essence, raki before it has been flavoured with anise). Finally,

after aniseed added, the suma is fermented again, and turns into raki.

Raki must be drunk according to certain customs. Above all, raki must

be consumed slowly at a table set specifically for this purpose,

adorned with different kinds of mezes, hot dishes, meats, and fruit.

Raki can either be drunk with water or dry, and ice may be added to it

if so desired.

The exquisite flavor of kebabs

Kebab is the name generally given to different types of meat that are

roasted over a coal fire. Among the most common types of kebab are the

spicy Adana kebab and the mild Urfa kebab, both of which are made out

of mincemeat, shish kebabs, made out of small pieces of veal or lamb.

Kebabs are typically served with different types of vegetables, such

as peanuts, tomatoes, and eggplant.

Kebabs are typically eaten at restaurants known as "grillrooms"

(ocakbasi), where one can sit around the coal fire and dine while

watching the different stages of grilling that occur. Kebabs can also

be eaten with various condiments as d�r�m (wrap); it is even possible

to eat on your feet at d�r�m restaurants.

Lahmacun: Turkish fast food

Lahmacun is a dish peculiar to Turkey's Southeastern cuisine. It is

made from a mixture of onions, spices, and mincemeat, which is spread

over a thin layer of dough and cooked over a coal flame. Lahmacun can

be either spicy or mild, there is a similar dish known "peymacun",

which is made with a mixture of cheese and parsley. It is often eaten

as a wrap with condiments. Ayran (a salty yoghurt drink) is the most

appropriate beverage.

Fruit syrup: A sweet voyage

Fruit syrup (serbet), which is prepared by boiling fruits such as

apricots, cherries, plums, and oranges together with sugar or honey,

is a traditional Turkish drink that originated in Ottoman times. Fruit

syrup was an essential part of both palace cuisine and home cooking

during the Ottoman era. It was so popular then that one could easily

find fresh types of fruit syrup, stored in glass containers, at candy

shops every day.

Today, fruit syrup is typically drunk with a meal, and is often

offered to guests. In particular, it is customary to offer fruit syrup

when making visits to a family to propose a marriage engagement or

after the birth of a child.

Narghile!.."

The term narghile (hookah, or water-pipe) comes from the Persian word

nargil, which means coconut. Narghiles play an important part in many

Eastern cultures, and first became a part of Turkish culture in the

16th century, during Ottoman times. The narghile is a crucial aspect

of deep conversations in our own time. Narghile cafes are certainly

prominent in many areas of Istanbul. Above all, a large number of

narghile cafes are found in the neighborhoods of Tophane, �emberlitas,

Beyoglu and Kadik�y.

A narghile consists of several different parts: The marpu� (the

section from which smoke is inhaled), the l�le (the bowl into which

tobacco is placed), the tepsi (tray) and the r�zg�rlik (a metal

partition to prevent the tobacco ashes from blowing away).

Additionally, a mouthpiece known as sipsi is attached to the tip of

marpu�. A special type of oak coal is used to light the narghile,

which gives it a unique, aromatic taste. Narghile tobacco goes by the

special name of t�mbeki. In addition to t�mbeki, you might try one of

the many different flavored tobaccos with your narghile.

Simit: A sesame feast

Simit is one of the most traditional and common types of Turkish food.

It is made from flour, formed in the shape of a ring and cooked in an

oven, and is typically covered with a large quantity of sesame seeds.

Simit is both inexpensive and flavorful.

One can find fresh simit at every hour of the day in bakeries and

shops which sell baked flour goods. You also might encounter simit

merchants, with their glass-pane wagons, walking along the city's

bustling streets. In the past few years, several simit chain

restaurants, which only sell different types of simit have become