Glorious Gourmet Gluttony - Turkey, Winter 2007 Part 5
(Almost) Everything I ate in Istanbul - Winter 2007 - Part 5
A couple of days later, having skipped breakfast (not intentionally) I decided to go to this shop that i've been meaning to visit for a couple of years now. It's a kind of rinky-dink cafe that is famous for its "Doner,". Doner is hundreds of layers of lamb meat fire-roasted and thinly sliced in leaves as it grills crispy outside. Yes, it is like a Gyro, yet is is NOTHING like a Gyro. Gyro is poison. Doner, my friends, is the culinary pinnacle of meat preparation.
We order it over rice, topped it with hot pepper flakes, and the shop makes us happy with a full complimentary plate of pickled cucumbers, and tomatoes. Freshly baked bread accompanies.
During our half day excursion into the old city with our dear family friend Barbaros, A.K.A. Abudis, (a separate visual essay of this excursion should be available here soon) we let him lead us into culinary bliss with his deep knowledge of the city.
He stops a street vendor and gets us a couple of 'simit'. It's the traditional turkish pretzel made with yeast-less dough covered with toasted sesame seeds and baked in a stone oven. It is THE quintessential street food in Istanbul, and Barbaros manages to find the most amazing one i've ever had.
The vendor tells me that he's been baking his own simit with the same recipe since 1974. I briefly want him to be my brother.
It's crusty on the outside and chewy on the inside.
Barbaros then takes us to his 'secret' shop near the Grand Bazaar where all kinds of hard-to-find Turkish foods can be found. He promises us to find the best PASTIRMA we ever had.
Pastirma is an expensive loin of lamb covered with a spice-paste of garlic, paprika, and some other unknown spices known as Cemen, and then dry-cured by hanging. It is somewhat similar to breasola, yet again, Breasola is no Pastirma.
See that chunk of fat that marbles the loin?
It instantly melts away as it touches your mouth .
...
On our way, we come across a vendor selling roasted chestnuts.
We try a few.
Before our gastronomical finale of the day, we decide to take a tea break. Both my brother and Barbaros confirm from experience that this is the best tea you can get around the old city.
And here it is: KOKOREC
Even though i have written about this peculiar yet delicious street food in another album, experiencing it this time at this particular shop made me realize how little i knew about good kokorec .
To recap: Kokorec is cleaned lamb intestines rolled around a rod, slowly charcoal roasted
and than chopped to order with pepper flakes, lots of salt and oregano
and than chopped to order with pepper flakes, lots of salt and oregano
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...
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and then served inside a quarter loaf of crusty turkish bread.
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This particular shop named "imparator" (translated: Emperor) makes the best kokorec...
...and one little trick i learned while i was watching the guy roast is that every few minutes the coal fire is sprinkled with pinches of oregano so the oregano smoke permeates the meat. That, my friends, could be the meaning of life for that particular moment. ( and i am pretty sure it was). Bourdain would pay me to smell my breath at this point.
No trip is finished without dessert, so my brother and I visit this little sweets-shop that i've been wanting to visit for a while.
It's a tiny shop where they've been making only a few classic turkish desserts...
...since 1963.
I try "Sobiyet",
...a dessert similar to Baklava except it's a little lighter, more elongated but has a somewhat creamier feel than Baklava.
After a few days of mediocre eating, we pick it up again:
We have breakfast at "Kale" (means 'castle'), which is located along the Bosporus, right under the Rumeli Hisari, the fortress Fatih the Conqueror built during the siege of Constantinople in 1450 in a matter of weeks.
A big basket of cookies, rolls, and breads arrives.
I choose to go with the traditional egg dish named "Menemen" . I decide to have the simplest version made with eggs, tomatoes and green peppers.
Cig Borek: A large puff pastry filled with ground beef, and then flash fried until the meat is brown.
The next day we visit the ever-so-popular cafe in Bebek named Lucca, and had a late lunch: We collectively shared a smoked salmon salad,
filet-mignon with melted blue cheese potato gratin,
and papardelle with braised duck ragu.
That night, the sweet tooth was in effect, so we went to Brasserie Burc, which is home to some of the best profiterole in existence. And then of course tea, tea and more tea.
