What follows is not a ranked chart pulled off the internet. It is the list I would hand a friend flying in next week: 25 flavors, where to find each one, what I paid in April 2026, the best version I know of, and the honest note on which ones are worth your stomach space and which one I would quietly skip.

How to Graze the City at a Glance

Why Eating on the Street is the Real Istanbul

Street food here is not a novelty lane staged for visitors. It is a centuries-old habit. Ottoman esnaf (tradespeople) ate from the same kinds of carts that still line the ferry piers, and the etiquette has barely changed: queue, point, pay, eat where you stand, and hand the paper back.

The geography matters too. The fishing carts cluster where the boats land at Eminonu, the produce-driven snacks live inside Kadikoy Market, and the late-night fryers follow the bars up the hill in Beyoglu. Knowing which flavor belongs to which corner is half the skill.

The Morning Flavors (8 AM to Noon)

1. Simit — The Sesame Ring That Runs the City

If one food is the heartbeat of the streets, it is simit: a crisp-chewy ring crusted in toasted sesame, sold from red glass carts on practically every corner. A plain one costs around 15–20 TL in April 2026.

Best move: ask for it sicak (hot) and pair it with white cheese. It becomes a complete breakfast for under 50 TL and travels perfectly on the ferry.

2. Borek — The Pastry That Rewards the Early Riser

Borek is layered filo brushed with butter and filled with cheese, spinach, or minced meat. Su boregi, the soft water-borek version, is the queen of the category and often sells out before lunchtime.

Expect to pay 60–110 TL per portion. The humble bakeries around Besiktas Market consistently outperform the polished chains.

3. Gozleme — Hand-Rolled Flatbread Done Properly

Watching gozleme being made by hand is part of the experience. Thin dough is rolled on a wooden board, filled with cheese, spinach, or potato, folded over, and cooked on a sac griddle.

Prices typically range from 80–140 TL. The potato-and-cheese version remains my favorite on a chilly morning.

4. Pogaca and Acma — Istanbul’s Grab-and-Go Breakfast

Pogaca is a soft savory bun while acma is richer, glossier, and slightly sweeter. Office workers buy them by the thousands every morning.

Most bakeries charge between 20–40 TL each.

5. Menemen From a Hole-in-the-Wall

Menemen is eggs scrambled with tomatoes, peppers, and sometimes sucuk sausage. It is not a cart food but belongs to the same fast, affordable tradition.

A good copper pan costs around 120–180 TL and should always be eaten with fresh bread.

The Midday Flavors (Noon to 4 PM)

6. Doner — The One Everyone Knows, Done Right

Stacked meat turning slowly on a vertical spit remains Istanbul’s most famous fast lunch. A durum usually costs between 120–220 TL.

7. Tantuni — Mersin’s Gift to Istanbul

Finely chopped beef cooked on a steel plate and wrapped with parsley, tomatoes, and chili. Around 130–200 TL.

8. Kokorec — For the Adventurous

Lamb intestine seasoned with oregano and chili, chopped on the grill, and stuffed into bread. One of Istanbul’s most divisive street foods.

9. Kumpir — Ortakoy’s Loaded Potato

A giant baked potato mashed with butter and cheese, then topped with whatever catches your eye. Around 150–250 TL.

10. Cig Kofte — Spicy and Vegetarian

Today’s commercial version is meat-free and built around bulgur, chili, and pomegranate sauce. Around 40–90 TL.

11. Midye Dolma — Stuffed Mussels by the Shell

Rice-stuffed mussels sold individually for 12–18 TL each. Freshness matters more here than anywhere else.

The waterfront & afternoon flavors (4 PM to 8 PM)

12. Balık ekmek – the grilled fish sandwich

This is the one I would tell you to eat first. At Eminönü, mackerel is grilled on rocking boats moored to the quay, then folded into half a loaf with onion, lettuce, and a generous squeeze of lemon. Expect to pay 150–220 TL (April 2026). You eat it leaning on the railing, looking across toward Galata, inevitably getting lemon on your sleeve.

Skip the boats with the loudest touts and find the Kadıköy version near the fish market, which is often cleaner and better grilled. Either way, add their pickle-juice shot if you are feeling brave. See our Bosphorus waterfront eating notes for favorite spots.

13. Midye tava – fried mussels on a stick

Threaded on skewers, battered, and deep-fried, midye tava comes with a garlicky walnut sauce called tarator that is almost worth the visit on its own. A generous portion costs around 120–180 TL (April 2026).

The Beyoğlu fish-market stalls and the Kadıköy fryers are consistently reliable.

14. Kestane – roast chestnuts and the smell of Istanbul

From glowing charcoal carts comes kestane, roast chestnuts sold by weight. Expect to pay around 80–140 TL for 250 grams (April 2026).

They are a winter signature that lingers into cool spring evenings. The smell drifting through Taksim is worth the detour even if you do not buy any.

15. Mısır – grilled or boiled corn

The chestnut carts often double as mısır stands, selling corn either boiled (haşlanmış) or charred over coals (közde). Prices typically range from 40–70 TL per cob (April 2026).

Charred, salted, and eaten while walking is still the best way to enjoy it. It remains one of the city’s cheapest pleasures.

16. Nohutlu pilav – chickpea rice from the white carts

The spotless white carts parked near offices sell nohutlu pilav: buttery rice with chickpeas, sometimes topped with shredded chicken. A serving costs around 90–150 TL (April 2026).

It is unglamorous, filling, lunch-on-a-bench food and a window into how Istanbul actually eats during the workweek.

17. Mobile gözleme and wrap carts

Portable gözleme and wrap carts appear near parks, transit hubs, and ferry terminals throughout the afternoon. Cheese or spinach-filled flatbreads generally cost 80–130 TL (April 2026).

They are the savory counterpart to the sweet carts and a lifesaver between meals when restaurants are between lunch and dinner service.

The sweet flavors (any time you like)

18. Baklava – by the piece

You do not need a boxed kilo. The best shops sell baklava by the piece, usually 60–120 TL each for pistachio varieties (April 2026).

A single warm square with a glass of tea is often exactly the right amount. Look for fıstıklı baklava with a deep green center and pastry that shatters rather than sags.

19. Künefe – hot, cheesy, and irresistible

Künefe combines shredded kadayıf pastry, stretchy unsalted cheese, syrup, and pistachio. Expect to pay around 140–220 TL (April 2026).

Order it the moment you see it and eat it immediately while it is still hot. The Hatay-style shops around Karaköy and Aksaray are particularly good.

20. Dondurma – the famous stretchy ice cream

Dondurma, thickened with salep and mastic, stretches almost like taffy. Vendors often accompany the purchase with a playful performance before finally handing over the cone.

A serving typically costs 60–120 TL (April 2026). Seek out authentic Maraş-style versions for the characteristic chewy texture.

21. Lokma and halka tatlısı

Lokma are small fried dough balls soaked in syrup. They are frequently distributed at community events but are also sold from carts for 60–110 TL per serving (April 2026).

The ring-shaped halka tatlısı offers a similar experience in a different shape. Both are best eaten warm.

22. Macun – the rainbow candy of childhood

More curiosity than culinary masterpiece, macun is made from colorful fruit pastes wound onto a stick from a brass tray. Prices range from 40–80 TL (April 2026).

Try it once for the spectacle and the history rather than for a life-changing flavor experience.

The drinks (the part visitors forget)

23. Çay and Turkish coffee

Çay, black tea served in a tulip-shaped glass, remains the social glue of Istanbul. It typically costs 15–35 TL (April 2026).

Turkish coffee generally costs 60–110 TL and is meant to be sipped slowly. The grounds settle at the bottom and are not meant to be consumed.

When a vendor offers tea, accepting it is often part of the hospitality experience.

24. Boza and sahlep

On cool evenings you may still hear a boza seller calling through the streets.

Boza is a thick fermented millet drink dusted with cinnamon and roasted chickpeas. Expect to pay 50–90 TL per serving (April 2026).

The historic Vefa Bozacısı has been serving it since 1876. Sahlep, hot and creamy, is its sweeter cousin.

25. Şalgam and şıra

Şalgam is a tart, salty fermented purple-carrot drink traditionally paired with grilled meats. A glass usually costs 30–60 TL (April 2026).

It is definitely an acquired taste and the one flavor on this list that many visitors quietly abandon halfway through. If sour drinks are not your thing, order sweet grape şıra instead.

Street food prices at a glance

A first-timer’s grazing crawl (half a day, under 700 TL)

Start in Kadıköy: enjoy a hot simit with cheese followed by a slice of börek.

Continue through the market: stop for a gözleme and a glass of tea.

Take the ferry to Eminönü: check the Şehir Hatları ferry timetable and enjoy a balık ekmek by the waterfront.

Finish with stuffed mussels and baklava: end the afternoon with midye dolma and a single warm piece of baklava.

Total cost: approximately 600–700 TL per person (April 2026).

How to eat on the street like a local

A few unwritten rules will improve the experience immediately. Follow the queue: turnover means freshness, and locals rarely line up for bad food. Carry some cash because, while many vendors now accept cards and QR payments, smaller carts and the busiest fish vendors often prefer cash during rush hour.

When eating seafood, choose stalls with visible turnover, fresh ice, and active customers. Most visitors enjoy Istanbul street food for days without issues, but busy vendors are always the safest choice.

As for etiquette, accept the tea when it is offered, return shells and paper wrappers to the vendor when possible, and avoid bargaining over inexpensive food items. Bargaining belongs in the Grand Bazaar, not at a street-food cart.

Tipping is not expected. Rounding up a small amount is appreciated but never required.

If you prefer a guided experience, food tours can be an enjoyable introduction to the city. Otherwise, simply follow your nose. Pair this guide with our Kadıköy market guide and Turkish breakfast spots guide for a full day of eating across Istanbul.

Where to go for each meal of the day

• Breakfast (8–10 AM): Kadıköy Market for börek and simit, or a bakery in Beşiktaş for poğaça and açma.
• Lunch (Noon–3 PM): Beyoğlu side streets for döner and tantuni, or office-district carts for nohutlu pilav.
• Late afternoon (4–7 PM): Eminönü, Karaköy, and Kadıköy waterfronts for fish sandwiches and stuffed mussels.
• Evening desserts: Karaköy for künefe, neighborhood pastry shops for baklava, and nearly anywhere for tea and dondurma.
• After midnight: The famous wet-burger and soup stalls around Taksim come alive when the bars close.

For the bigger picture of Istanbul’s food culture, see our Istanbul restaurants overview and the Eminönü and Spice Bazaar guide, which help connect the city’s street-food culture with its markets, restaurants, and neighborhoods.

Istanbul Tourist Pass®

While street food is one of the most affordable ways to experience Istanbul, many visitors combine their culinary discoveries with the city’s major attractions. The Istanbul Tourist Pass® offers access to many of Istanbul’s most popular experiences, including guided tours, Bosphorus cruises, and iconic landmarks throughout the city.

If you are planning a busy sightseeing itinerary alongside your food adventures, comparing individual attraction costs with the benefits of the pass can help you determine which option offers the best value for your trip.

Frequently asked questions

Useful Turkish for eating on the street

• simit (see-MEET) – sesame-crusted bread ring
• balık ekmek (bah-LUHK ek-MEK) – grilled fish sandwich
• ne kadar? (neh kah-DAR) – how much?
• acılı (ah-juh-LUH) – spicy
• afiyet olsun (ah-fee-YET ol-SOON) – enjoy your meal

Final thoughts

The best street food in Istanbul is not necessarily the most famous item, the most photographed cart, or the snack that appears on every social-media list. It is the moment itself: a hot simit on a ferry crossing, a fish sandwich eaten beside the Bosphorus, a glass of tea shared with a vendor, or a plate of stuffed mussels at sunset.

For all the city’s magnificent palaces, mosques, and museums, some of Istanbul’s most memorable experiences still cost less than a cup of coffee in many European capitals. Follow the locals, trust the busy carts, eat according to the rhythm of the day, and leave room for one more snack than you planned.

Because in Istanbul, the street is still where the city eats.

Simit

Simply, simit is a circular sesame-crusted bread and is considered one of Istanbul's iconic food. It tastes something like an American bagel but richer, people of Istanbul cannot resist the delicious taste of freshly baked simit because a fresh simit has crispier sesame and fluffier inside so make sure to buy a fresh one for a better taste.

Simit is a daily food for professionals and drivers even fishes and birds eat old days simits During this time, simit vendors have developed it by filling it with white cheese, cream cheese, vegetables, or even Nutella chocolate, and costs between 30-40 US Cents. Live this experience at one of the best Simit Sarayi restaurants.

Fish Sandvich

The number two most popular food in Istanbul some consider it Istanbul’s classic food. If you are a fan of fish food, it is impossible to ignore this sandwich. Grilled fresh fish with onions and lettuce in freshly baked bread. Eminönü Square is the best place to eat a fish sandwich such as Yaka Balik Fish house, and it costs 3 to 4 USD

Roasted Chestnuts

Roasted chestnuts are more famous in winter months than in summer because people usually eat them to warm themselves with tasty food. Turkey is considered the third country in the world to produce chestnuts, and this fact explains how much love people have for this food. A simple hot and delicious snack that you can find almost everywhere but is famous in Sultanahmet and Taksim and costs only a few Turkish liras for a bag.

Mussels

Simple but rich with flavors, it is a normal mussel on the half shell filled with spiced rice inside and cooked slowly for hours, served immediately out of the tray with a squeeze of lemon juice. Midye is more a snack than a meal but a lot of people eat dozens of it right on the street. It’s tricky thou, the idea of Midye is to keep eating as many as the seller gives you and by the time you feel full, it's already 5 dollars to pay. So try to control your stomach. Try that out at Kaydonia Restaurant.

Kumpir

The magnificent kumpir as Turkish sellers call it. It is a baked big potato with cheese and other components that you get to choose to put on it. Ortakoy on the Bosphorus side is the most famous place to make it; once you put your foot in Ortakoy, kumpir street sellers will come out from everywhere just to buy. Do not feel afraid; walk confidently and choose the cart you like but do not miss the chance to eat a kumpir at Bosphorus company restaurant for example.

Chicken over Rice

Much simpler than it sounds, with nothing more than rice and chicken on top of it. You would imagine that such a kind of food is only served at restaurants, well think again because you are in Istanbul. In fact, Tavuk Pilav is a fast lunch for a lot of people in Istanbul because it is tasty, fast, and filling. Usually, it is served with a buttermilk drink and costs you nothing more than 3 to 4 dollars at maximum. You can find it almost everywhere but the people of Istanbul swear that there is something magical and special about the cart in front of Unkapani Market.

There is more street food that you can find while walking down the streets of beautiful Istanbul city, Börek, Lokma, Köfte Ekmek, and other street food that you, your wife, and your wallet will definitely love.

Midye Dolma In Istanbul

Midye Dolma is a famous street dish in Istanbul that consists of mussels filled with herbed rice, currants, and pine nuts. There are usually street vendors where you may sample this wonderful cuisine, but there are also some established stores. Mercan Kokorec and Sampiyon Kokorec, in particular, are two locations I strongly suggest. Mercan Kokorec and Sampiyon Kokorec are two well-known chains with locations in tourist areas. These businesses may be found at Beyoglu Fish Market (near Taksim Square) or Kadikoy Fish Market. 

Simit 

Simit is an essential element of everyday life in Istanbul. On the streets of Istanbul and on the city’s iconic boats, you may observe many people eating breakfast with simit. Turkish tea, by the way, works very well with simit. Most street bagel sellers put cheese inside the bagel, and it’s a delicious combination. If you want something sweet, you may have your bagel combined with Nutella. 

Grilled Fish

Balik Ekmek (fish sandwich) may be found around Istanbul. However, when it comes to fish sandwiches, Eminonu is the first location that springs to mind for the residents. It’s a treat to eat fish sandwiches beside the Eminonu fish boats that stand alongside the sea. You may enjoy your fish sandwich while sitting on the street stools and watching the Galata Tower. 

Near the Galata Bridge, which links Karakoy and Eminonu, there are many fish sandwich businesses. If you wish to dine in a formal setting, there are a number of fish restaurants that provide tables under the Galata Bridge where you may sample excellent mackerel. Taksim and Sultanahmet, Istanbul’s most famous tourist attractions, are both within walking distance of Galata Bridge. 

Doner Kebab

Doner Kebab is by far Istanbul’s most popular street dish. The best doner stores may be located in historic areas. In Sultanahmet, Eminonu, Besiktas, and Uskudar, I recommend going to the packed local restaurants where you can’t even get a seat. Donerci Sahin Usta in the Grand Bazaar and Asim Usta (aka Karadeniz Doner) in Besiktas are two locations in Istanbul where you can have a fast and delicious lunch. Zumrut Doner, located near Spice Bazaar, is well worth a visit. 

Wet Burger In Istanbul

Islak Hamburger is another one-of-a-kind Istanbul dish (wet burger). Siraselviler Street in Beyoglu has a plethora of businesses selling Islak Hamburger. The Islak Hamburger, which is served around Taksim Square, is a must-have street dish in Istanbul’s nightlife. A steamed burger is covered with a unique sauce that moistens the burger. This burger is made with a lot of butter, and the burger meat is peppery. As a result, it’s a one-of-a-kind burger worth tasting.

What are Stuffed Mussels?

Mussels live in rocky places of the seas, attached to rocks. But in their interlocking shells, a treasure trove of delicious edible meat is hidden. In Turkey, sea mussels are cooked with spicy rice in them. This different way of eating distinguishes them from eating mussels around the world. 

Stuffed mussels complement many street dishes and are a delicacy that even those who approach it with prejudice love over time. You may eat this street food, which is very troublesome to make at home, in restaurants in many parts of the country. Although there are many different ways of cooking mussels, the most commonly eaten form in Turkey is to put rice in it and turn it into stuffing. In addition to this, there are also varieties such as mussel-pan, mussel pilaki, and mussel pilaf. 

Where to Eat Stuffed Mussels

Mussels collected with difficulty from the deep seas of Turkey go through many stages before they are brought to our table. Stuffed mussels sold by peddlers or restaurants must be thoroughly cleaned after being picked from the sea. For this reason, it may be the right choice for you to eat stuffed mussels in reliable and more preferred places.

How to Make Them

To make stuffed mussels, first of all, the mussels that are closed should be extracted nicely and washed in plenty of water. Mussels are opened from their end parts with the help of a sharp knife without separating the adjacent shell parts from each other. The hairy parts are removed, and the shell mussels are left for a short time in a container filled with cold water. The rice placed in the mussels should also be well sorted and washed. For the preparation of internal pilaf, ingredients such as onions, currants, cumin, and lemon will be needed. After the onions and other ingredients are nicely roasted in oil, rice is also added to them, and then hot water is added and left to soften. 

Although the preparation of the inner rice is relatively easy, the difficult part of filling the mussels is placing the rice inside. Small pieces are taken from the pilaf, carefully stuffed into mussels, and closed with lids back. Then, water is added to the mussels lined up in a saucepan and cooked for half an hour to combine well with the inner rice. The most preferred way of eating this delicious street food is by squeezing a lemon on it.

There are Turkish foods and drinks that you should try when you visit Turkey. While some of these foods consist of well-known meat dishes such as kebabs and döner, we recommend that you don’t skip the street flavors. The variety of street food available in Turkey will be the kind you will not find in many parts of the world. 

Street Food of Istanbul

People living in different cities of Turkey mostly prefer street food due to the busy pace of work or the hustle and bustle of school life. The most preferred Turkish street food, which is prepared quickly and quite satisfying, is usually prepared with seafood and various kind of meats. Such delicacies as hamburgers, döner (Turkish sub), tantuni, and kokoreç, which are street delicacies containing red meat, are very popular in Turkey. Especially in the east of the country, the demand for street delicacies made using offal is very high in restaurants. 

Doner is a delicious dish that is known all over the world in Turkey and is made with thin-cut meat. Doner kebab restaurants, which you can see on every street corner in Turkey, give you an unforgettable taste. Tantuni, on the other hand, is made by putting various greens and cubed chopped and cooked meat into the lavash bread in a similar way to doner. Special foods and drinks are usually consumed together in Turkey, and indispensable combinations are formed inevitably. One of the most consumed traditional drinks in Turkey is the “ayran” made with yogurt, which accompanies many dishes.

Kokoreç is another street food that you can find in Turkish artisan restaurants, is a favorite of many locals. The kokoreç flavor, eaten mainly in the evening, is made from offal and is flavored with various spices and placed in bread

What are the Ingredients of Corn on the Cob?

Lemon juice, one of the most commonly added ingredients, gives the corn a slightly sour taste and increases its flavor. In addition, sauces such as pomegranate syrup, mayonnaise, and ketchup allow you to adjust the taste of corn to your liking. Corn on the cob is a type of corn grilled on the grill and is eaten with salt only. You can also try adding various spices, but extra sauces are not preferred. The perfect combination of oil, salt, and different spices, corn is also very light in calories! This snack, which is often recommended for diet meals and snacks, is an ideal option for those who want to pass their lunch quickly, even if it does not make you feel full for a long time.

Grilled Corn on the Cob

Corn, a snack you can come across in every district of Istanbul, has a bitter taste by being fried using grilling methods. This food, which has not lost anything of its own flavor, is served by hanging it on a stick after being heated on the grills. This food, which attracts the attention of foreign tourists, is a food that can be preferred as a snack, even if it is not fully satisfying for the stomach. Blending the authentic grilled taste with the original flavor of corn, corn on the cob is one of the most popular, especially among night snacks. 

Boiled Corn on the Cob

One of Istanbul's most common street food, boiled corn, is done by boiling it in kernels. Then, the corn in the cup, made delicious by adding butter, is blended with various sauces and seasonings according to taste and eaten with a spoon. The corn that has passed through the boiling stage becomes soft, delicious, and ready to eat. Sweet but also with a sour taste, corn is among the number one snacks of everyone from seven to seventy. 

Where Can I Eat The Corn on the Cob?

Corn, which means "mısır" in Turkish, is a widely known food, especially in the Mediterranean and Aegean regions of the country. Since it is not an imported product, it is possible to come across corn on almost every street. Eminönü is a district famous for its popular street food places, peddlers, and various snacks. Although you can come across a corn seller in almost every street of Istanbul, don't finish your trip without stopping by the peddlers in Eminönü! 

You can find mısır, a very nutritious food, for around 20 to 40 Turkish liras. You wouldn't have come to Istanbul without trying this delicious and healthy snack. This street flavor, which you can find at any time of the year, regardless of the season, meets its users through mobile cars and vendors. Corn, a complete nutritional source in terms of calories, can be preferred as a healthy snack. Corn, an appetite suppressant feature, is often included in diet meals and as a snack alongside meals.

How Much is a Corn Cob?

Corn, which tourists enjoy, is a snack that is sold in various sizes, and its prices may vary according to its size. The more corn on a cob, the higher its price. At the same time, varieties of corn in the glass are served in three or four different sizes. You can order whatever you want at that moment. It is not only a snack that can be eaten standing up, but you can also pack it and take it home. In addition, you can have a good time with your loved ones and have a snack. Corn varieties that cost only a few Turkish liras range from 3 to 20 Turkish liras. Corn, the price of which varies according to the type and size of the corn, offers a feast of taste to its lovers.

So, do not leave Istanbul without trying corn, which is suitable for all diets and appeals to various tastes in terms of calories! If you have tried and liked corn, you can taste other famous foods of Istanbul and adapt to the culture.

As for Turkish drinks, various alcoholic and non-alcoholic beverages are found in the Turkish culinary culture. Some combinations of food and drinks are indispensable for Turks. All drinks such as tea, Turkish coffee, sahlep, boza, kefir, turnip, and raki are unique to Turks and are called healthy according to consumption. From these drink recipes, various sorbets, which are the famous drink of the Ottoman era, are made from fruits and herbs and appeal to the taste buds of dessert lovers with their sweet taste.

The salty drink recipes of the Turks are one of the indispensable ones eaten alongside kebab, doner, and similar street delicacies. The best examples of such drinks are ayran, turnip, and pickle juice, containing healthy calories. 

Pickle Juice

Pickled juice is a drink that the locals consume in Turkey regardless of the time, it has a sour and salty taste, and gives energy by being healthy. This juice, which you can find in various country provinces, especially in pickle shops and artisan restaurants, is made from different vegetables. The recipe for pickle juice, which locals prefer to get energy and warm up, especially on cold winter days, should be well known and skillfully made. It is essential that there are many kinds of pickles in pickle shops and that these are kept fresh and presented to the visitors.

It is a well-known fact that the Turks eat a lot of pickles, especially in the winter season, along with various dishes. Although eating pickles increases appetite, we think this will not be detrimental. In addition to this, pickled water has benefits such as improving muscle contractions, reducing dehydration, regulating the immune system, and speeding up metabolism. But it will also be in your best interest to pay attention to the amount you drink.

Ingredients with valuable substances such as garlic, vinegar, and tomatoes placed in them increase pickle juice’s taste and health. If you visit Turkey for the first time, you can see the artisan shops selling pickles and witness this different culture.

Pickle Juice Recipe

To make pickle juice, of course, first of all, you need to make a pickle recipe. You can use any of the many vegetables and fruits such as tomatoes, cucumbers, cabbage, eggplants, melons, pears, quince, plums, peppers, mushrooms, onions, garlic, eggplant, cauliflower to make pickles. Although you can’t do it as well as in the shops selling pickle juice, you can quickly pickle it at home and can achieve the best result with a bit of patience.

After the desired ingredients are lined up in the pickle jar, garlic and hot peppers are also added to this order. After that, healthy herbs such as parsley are added to this jar. Water containing ingredients such as rock salt, vinegar, and lemon salt boiled in water is added. One of the ingredients that give the healthy calories of pickle juice is rock salt. Finally, the lid of the pickle jar is closed so that it does not get air, and it is left for about 20 days in a cool dark place. After waiting long enough, you will have tried a delicious taste by consuming the pickle juice of this healthy recipe.

Places of Interest in Istanbul

Istanbul, the most populous city in Turkey, is one of the centers that foreigners and tourists prefer to visit the most. Restaurants and shops reflect Turkish cuisine in the city. These places are also located in tourist centers such as Grand Bazaar and reflect Turkish culture. Let’s look at where you can drink the healthy pickle juice we mentioned above in Istanbul.

The first of the oldest pickle juice and pickle shops in Istanbul is Asri Turşuculuk, serving since 1913. For those going to consume pickle juice as a drink for the first time, this place is one of the most suitable start. The pickle juice here is neither too sweet nor sour but entirely consistent.

Soydan Pickle is another very famous pickle juice serving place located in the bazaar of Beşiktaş, Istanbul. In this place, you can taste delicious pickles such as cabbage, tomatoes, cucumbers, beets, plums, and gherkins and drink the juices of these pickles. Finally, it would be correct to show an example of visiting Petek Turşuları located in Istanbul. Petek Turşuları, which has been in service since 1992, is especially famous for its cherry and apricot pickles.

It is always eaten everywhere. Dürüm is a satisfying and delicious food. It is a food which can be eaten for every meal. Also, non-veg wraps have many varieties. It can be made with chicken, beef, or lamb. It can be done using just vegetables for vegetarians. If you want to eat dürüm, you can find it easily in Istanbul. You can eat it in a kebab restaurant or at street vendors.

Adana Dürüm

Adana dürüm is made with Adana kebab. Beef mince and ground lamb are mixed with onion and garlic, and they start to be kneaded. Chilli pepper, black pepper, and parsley are hashed are added. This ingredient is skewered and grilled. Kebab, tomato, and onion are put in a lavash. If you like vegetables, you can add parsley and lettuce. Then, the lavash is wrapped, and you can eat your non-veg wrap! You can eat pickled hot peppers and drink ayran, and it will enhance your overall experience. It first originated in Adana. It is just 282 calories per serving. 

Urfa Dürüm

Again, Urfa dürüm is made with ground lamb. Black pepper, onion, garlic, and red pepper paste are added to the ground lamb. After kneading, it is skewered and grilled. And Urfa kebab is ready, and it is placed on lavash. Adding tomato and onion will make it taste better. Non-veg wrap will be prepared after wrapping. The difference, though, between Adana and Urfa dürüm is that the first one is much spicier than the other. Drinking ayran or şıra will be better for your dining experience. It is 192 calories. 

Chicken Shish Dürüm 

A non-veg wrap can be made with chicken, and it is a chance for people who don’t like red meat. Chicken shish dürüm is made with chicken breast. Chicken breast is chopped into cubes and covered with a sauce. The sauce is made with thyme, black pepper, cumin, and oil. Then the chicken breasts are skewered and grilled. They are placed in a lavash dipped with herby oil sauce. It’s ready after wrapping! It is 395 calories. 

Antep Dürüm

Antep Dürüm is made with chickpeas. Chickpeas are boiled and mashed. Ingredients are mixed with tomato paste, adding spices. You can put it in a lavash with a spoon and place veggies such as lettuce, parsley. If you want to go extra traditional, you can squeeze lemon inside your wrap before wrapping it. It is also suitable for vegan and vegetarian people as it has no meat. It got famous in Gaziantep. Also, it is 350 calories.

Döner Dürüm

Döner kebab is the most popular food in Turkish cuisine. If you want potato, onion, tomato, these ingredients can be added to the lavash too. You can add spices such as red pepper and sauces like ketchup and mayonnaise. Ayran is excellent with this food. This non-veg wrap is 320 calories. 

Ciğer Dürüm

The liver can be used in some non-veg wraps. Liver pieces are covered with spices such as salt, chili pepper, and black pepper. They are aligned with a skewer, and they are baked and grilled. Ingredients are placed on lavash. Salad with onion, tomato, parsley, and sumac, is then put on lavash. You can drink şalgam or ayran with it. It became famous in Diyarbakir. It is 346 calories.    

Mushroom Dürüm

It is for vegetarians and vegan people. This non-veg wrap has just vegetables and mushrooms. Onion, potato, pepper, tomato, and mushrooms are fried with oil. Add the spices you want, and these ingredients are placed on the lavash. You can drink şıra. Şıra is grape juice. Therefore it is suitable for vegan and vegetarian people. It is 130 calories. 

Places You Can Have Dürüm in Istanbul

When you come to Istanbul, you find restaurants that cook kebab, lahmacun, and dürüm. That will indeed serve you the best dining experience possible. Here are some of them

Dürümcü Emmi

Here you can find kebabs, döner, non-veg wraps, and other foods in Turkish cuisine. This restaurant is in Kadıkoy. Dürümcü Emmi remains open at 7/24.

Dürümcü Baba

Dürümcü Baba can be your choice for your non-veg wrap! Also, the restaurant’s concept is impressive. This restaurant is in Bakirkoy. 

Asmalimecit Dürümcüsu

Asmalimecit Dürümcüsu has provided service for years. Asmalimecit Dürümcüsu is in Beyoglu. 

Dürümcü Raif Usta

Dürümcü Raif Usta is a beautiful and boutique restaurant. It is always filled till closing time. You can eat street foods, and taste traditional Turkish foods in this restaurant. It is in Mahmutpasa. 

Dürümzade

Dürümzade is in Beyoglu. Their special lavash is covered with a special sauce.

Döner

One of Turkey’s most preferred types of fast food is döner, and döner gets its name from the way meat is cooked and cut. After cutting the döner meat, it is mainly eaten by placing it among various pastries such as bread, pita, and lavash, so the döner recipe can be called a Turkish-style sandwich or even a Turkish sub. 

The history of döner making in Turkey dates back to the eighteenth century, and döner is actually a type of kebab in accordance with the way it is cooked. When it is called döner in Turkey, it comes to mind that the meat cut thinly is placed in lavash bread, and a Turkish sub is made. Alternative ingredients such as greens and tomatoes are usually put in this Turkish sub.

If you wonder about how it is cooked, let’s look at this fairly easy but delicious recipe together. In order to get döner meat, you need to use a particular technique because döner meat requires a long and thin stick to be attached and slowly cooked on a fire, after which a huge pile of meat is formed. After that, the cooked meat is cut finely and placed in a lavash made on a wood fire.

Turkish sub is a delicacy that can be easily found in no time, especially preferred by students, and working people. Tomatoes, parsley, lettuce, pickles, ketchup, and mayonnaise are added to this delicious sub. In most regions of Turkey, different types of döner have also been formed over time, and the materials placed in them sometimes change. For example, you can put French fries and garlic yogurt inside the Turkish sub in the Hatay region. But there are two general types of döner:

Chicken Döner

This is a cheaper option and has a bit more variety than its counterpart, which is meat döner. The most common way to eat it is with lettuce, tomatoes, onions, and a sauce, generally ketchup and mayonnaise. 

Meat Döner

This is the more expensive option and is generally eaten with a much fewer selection of toppings. The traditional way to eat it is with onions, spices, and tomato sauce. 

Other Meat Dishes

Meat dishes for Turks are indispensable delicacies on the tables. Most of the meat dishes in Turkish cuisine consist of kebabs, meatballs, and juicy meat dishes. In Turkish cuisine, meat can be cooked on a wood or charcoal fire, fried, or left for a long time in a tandoor or barbecue.

Of the meat dishes, the most popular ones and those also most attracted by tourists are various kebabs and döner. The kebab dish gets its name from a different cooking method and is quite common in Middle Eastern culture. Kebab means meat cooked directly on fire or without water in a container. When most tourists visit big cities such as Istanbul, they first try these very popular kebabs and döner.

Kebab

Various types of kebabs are made in Turkey and different parts of the world. This cooking method adds flavor to almost any ingredient. Kebabs are very hearty and tasty traditional options. There are also such kebab recipes that you can make at home. Eggplant kebab is one of the most popular types preferred in traditional Turkish restaurants. In many restaurants in Istanbul, you can find the opportunity to try eggplant kebab, which is cooked slowly over a wood fire. This kebab is made by cutting eggplants into thick slices, attaching them to long sticks with meat, and cooking them on the grill. This kebab is also accompanied by some side recipes, onion, tomato, and garlic.
Another very popular type of kebab is the Iskender kebab. This recipe is most famous in Turkey in the province of Bursa. To make Iskender kebab, meat cut into döner will be needed. In Turkey, a meat dish recipe is made by putting thin meat on long sticks called döner on the fire for many hours. After the meat is cooked slowly, it is cut into thin slices and placed on pita bread; then, you can have Iskender Kebab. After that, a buttery sauce is drizzled over the meat, and an unforgettable taste appears.

Fish sandwich, which means "Balık Ekmek" in Turkish, is a street delicacy developed by the adaptation of the seafood and fishing industry, which is very common in the country, to daily life. Balık ekmek, whose price varies between 5 and 30 Turkish liras, became popular in the Black Sea region and then spread all over the country. Fish sandwich, a dish that seafood lovers can often find in the country, is sold in different sizes.

According to your request, it offers a wonderful taste with grilled fish and various ingredients placed between quarter, half, or whole bread. Balık ekmek, a dish that first casts doubt on foreign tourists visiting the country but then amazes with its taste, has become one of the indispensable parts of Turkish cuisine for years.

What are the Ingredients of a Fish Sandwich?

The main ingredients of a fish sandwich, which fascinates tourists with its taste, are, of course, fish. Other ingredients in the bread are determined according to your taste. Norwegian mackerel is the most preferred fish in this street food, which is quite healthy. In addition, you can add greens to the bread and diversify your snack according to your taste. Onion, which is among the most preferred additional ingredients, creates a feast of taste for visitors by blending its sharp taste with the taste of fish. 

At the same time, parsley turns fish into an excellent flavor with its unique taste. Balık ekmek, the source of the fame of the fishermen of Eminönü district, is one of the fast-food street delicacies that must be eaten in Istanbul. This snack, which has a beautiful smell and taste, is loved and preferred in Istanbul and all over Turkey.

What to eat with Balık Ekmek?

The Turkish drink raki is one of the most consumed beverages besides fish dishes. Raki, widely consumed with fish and bread, is among the indispensables of pleasant meetings by the sea in the evenings. In addition, regional ingredients such as ayran, milk, and turnip are among the preferred healthy drinks besides fish and bread. These drinks, mainly preferred by young people, are widely consumed throughout the country as street snacks during the day. This healthy street flavor, which is perfect with various appetizers and dishes such as beans, is the fresher the fish used, the more delicious it is. Fish sandwich, whose ingredients you can customize according to your taste, is one of the unforgettable flavors you should definitely eat when you come to Turkey.

Fish sandwich, which is among the indispensables of Turkish street delicacies as well as raki tables, is obtained from various fish cooked on the grill. This flavor, in which you can put different kinds of fish according to your taste, offers you a satisfying feast of taste. Street delicacies, in which Turkish culinary culture is carried to the west, carry the fast food habits of the west to daily life. These street delicacies, which appeal to everyone from seven to seventy, are exhibited on the streets in every district of Istanbul. 

Street delicacies, which are brought together with their loved ones with a caravan and mobile shop models, start to be sold in the early hours of the morning and continue until the late hours of the night. It is quite possible to come across fish and bread restaurants open 24 hours a day, seven days a week in Istanbul.

Where Can I Eat the Fish Sandwich?

Istanbul, where street flavors are famous, and a rush prevails throughout the city, is also renowned for its proximity to the Bosphorus and the famous fresh fish dishes in the city. Istanbul, a cultural bridge, is also one of the rare cities where people from all parts of the country live today. Fish sandwiches, which entered Turkish culture with the spread of street food, became a different flavor with fresh fish and the pleasure made next to the Bosphorus. Eminönü is the district with the most fish and bread shops, which you can find in almost every district close to the sea. 

Eminönü, which is flooded by many touristic places and tourists worldwide, is quite famous for its tiny fish restaurants and street delicacies next to the Bosphorus. This place, which is flooded by shopping enthusiasts, is also one of the places where small mobile fishermen sell a lot. At the same time, Ortaköy is one of the districts where you can eat fish and bread while sitting with your loved ones and enjoying the Bosphorus. Known for being hearty, balık ekmek is also quite healthy. This food, which is a complete source of Omega-3, can be consumed as a snack. Balık ekmek, which is the perfect combination of hearty bread and delicious fish, whets the appetite of visitors with its fragrant smell. 

After tasting the fish sandwich, you can read our blog to discover other beauties and flavors of Istanbul, and you can enjoy the city like a local

Must-Have Snack Kumpir

Kumpir is one of the most popular Turkish food recipes and is suitable for every taste of every culture due to the ingredients it contains. In some places in Anatolia, the word kumpir is also used instead of potato. This Turkish recipe is made by adding some ingredients to the baked potato. Although Kumpir is quite famous in Turkey, it can be said that it is a new recipe made in the country. So what is kumpir, and what are the ingredients you can put inside? 

Turkish recipes have been shaped over the years due to a cultural synthesis that has been going on in the country for many years and different climates. An example of Turkish food recipes influenced by the Middle East, the Balkans, and Central Asia is definitely kumpir. It is believed that the dish kumpir originally came from potatoes cooked in ovens in foil in Yugoslavia and called “krumpir” in its name. According to a rumor, the arrival of the kumpir in our country was made by Bulgarian immigrants, and in Bulgarian, the word potato was mentioned initially as “krumpir.” However, the Turks developed this potato cooking technique and threw the potatoes into large ovens, and then put Turkish-specific appetizers and ingredients in them. 

Kumpir’s Recipe

Kumpir is a must-have snack for locals and tourists, which you can often find, especially in metropolitan cities of Turkey such as Izmir and Istanbul. Kumpir, which is relatively easy to make, is combined with the indispensable flavors of Turkish food recipes. 

Restaurants and cafes that make kumpir usually bake large potatoes by foiling them in large ovens. For making kumpir, you will need quite large potatoes because there will be a lot of ingredients in this Turkish recipe. To prepare this must-have snack, first, the potatoes are washed and dried well, then wrapped in aluminum foil and placed on trays. These trays are placed in regular-sized ovens in homes and wood-fired or large ovens in restaurants and cooked. After cooking in the oven for at least 2 hours, the outside of the potatoes should be soft on the inside and crispy on the outside.

After the potatoes are removed from the oven, it will be possible to put the desired ingredients in them. Before putting the ingredients, the potatoes are cut in half, butter and melted cheeses are put in them and turned into mashed potatoes. The appetizers and snack ingredients that will be placed in this must-have snack usually range from sausages, Russian and Italian salads, special Turkish appetizers, mushrooms, roasted peppers, olives, and similar ingredients. You can have your food by choosing any kumpir ingredients offered in buffet form in restaurants. 

Kumpir in Istanbul

In Istanbul, kumpir has become a must-have snack for locals. There are certain points specifically for you to try this delicacy. One of these points is Ortaköy, located in the province of Istanbul because the kumpir of this place is very famous. The first place you can visit in Besiktas-Ortakoy and try this food will be the 1991 Tarihi Ortakoy Kumpircisi. Ortaköy Kumpircisi has developed over time and has started to open branches to some locations while adding different flavors to its structure. Don’t go past this point, which is one of the first places you can think of to eat kumpir in Istanbul.

Another well-known popular place of the kumpir is Bebek Waffle & Kumpir in Ortakoy, Istanbul. While researching on the Internet, this place, which is ranked at the top for kumpir food, gets quite high scores in terms of taste. Therefore, this point is one of the most accurate places to try kumpir, which is among the unique Turkish food recipes.

Another example of an Ortakoy Kumpir place is the Allpato Kumpir, which is very popular. This is the first kumpir restaurant that opened in Istanbul and has been serving its customers since 1990. You should definitely try it at Allpato Kumpir, one of the first places where kumpir is made