Karaköy Güllüoğlu is one of the best places that serve the best baklava in Istanbul and Turkey. It is located in Karaköy nearby Galata in the heart of the European side of Istanbul which makes it easy to access. Their motto is “One Store, Unique Quality”, as it is, they have only one branch to assure the customer to get the perfect unchanging taste of quality and service. It has been there since 1820 which makes it really attractive to go to. They have shipping all Istanbul by courier, delivering anywhere in Turkey via cargo, shipping to anywhere in the world and even you can gift it when you head home with special packaging and your notes! Pretty amazing really. They serve an amazing Baklava with Pistachio; they use the best quality pistachio in Turkey which they get from Gaziantep. They have amazing tasty baklava with walnuts, and the best Wrap with Pistachio. Wrap with Pistachio is the most unique dessert you may find in Turkey, it is a wrap made with a dressing layer of pistachio, a real heaven in the mouth.

Kaşibeyaz:

A beautiful delicate place which has two branches in Istanbul, one in Florya and the other one is in Beşiktaş, both in the European side. It has an amazing view on the Bosphorus in Beşiktaş. The place itself is designed based on the white wealthy color, the word “Beyaz” means white in English. A beautiful design and an amazing view combined with very great baklava kinds. It is a must to mention that it has a separated Kaşıbeyaz branches to serve amazing meat dishes as well. This to me is so worth to visit and try.

Hafiz Mustafa 1864:

It is one of the most famous baklava shops in Istanbul. It started back in 1864. It is located in Eminönü on the way to Sirkici near by the Tram way. They have different kinds of products too, beside baklava kinds they have Turkish puddings, Turkish Delights “Lokum”, and drinks. They have different shapes of baklavas filled with pistachio, walnuts, almonds and even chocolate. Their pistachio wraps are quite amusing too. Personally I recommend you to grab a plate of pistachio baklava with a piece of pistachio wrap and a cup of Turkish coffee before leaving the area.

Fistikzade:

What if you are in the Anatolian side? We got your back out there too! Fıstıkzade is an excellent baklava shop in the Anatolian side. It has two branches, Ataşehir & Acıbadem. They have many categories, baklava kinds, pistachio, drinks, cookies “kurabiye” and Turkish Delights “Lokum”. The baklava itself has around 10 kinds from the pistachio baklava, walnut baklava and more! You can customize a heart shaped box filled with pistachios, pistachio butter and baklava kinds to make a very high value gift to take from Turkey.

Baklava will be a very good memory to remain in mind afterwards beside being a very good quality gift to bring back home.

Of course, the same thing is valid for the night life of Istanbul that is considered to be town living for 7/24. Accommodating numerous places of amusement appealing to every musical delight and budget, Istanbul promises you an unlimited entertainment.

Starting the day…

Those wishing to start the day with a fine breakfast in Istanbul may prefer the cafés, patisseries or historical pastry shops along the Bosphorus coast. You can build up a satisfying menu with su böreğı (Layers of fib pastry baked with cheese or meat filling), pastry filled with meat or cheese, a crunchy simit (ring-shaped bread covered with sesame seeds) or poğaça (a flaky pastry) in accompaniment with a hot tea. If you desire, you can also have a rich Turkish breakfast composed of honey, cream, white cheese, olive and other delicatessen products offered in many restaurants.

After long walks and sightseeing it is now noon time and you are very hungry. We have abundant suggestions at this point… Your time is limited but you wish to taste something traditional, then we have a satisfying and at the same time an affordable choice: Döner, lahmacun, köfte; served in portion or in bread… Besides you can find a buffet or restaurant at around every corner of Istanbul where you can gobble these tasty foods.

Kebab is so delicious that you cannot get enough of it!

If the fast food style is not for you, you can try the traditional flavors of the Turkish cuisine. Restaurants where you can find special Turkish dishes such as haricot bean, rice, tas kebabı (lamb stew with vegetables), karnıyarık (dish made of eggplant stuffed with ground meat), etli dolma (vegetables stuffed with meat), hünkârbeğendi (a meat dish made with puréed eggplant) are abundant in number. You can see and choose between the preliminarily prepared dishes through the display windows of these places that are publicly called as “bol kepçe/guilds.

Of course, the most reputable foods among the Turkish tastes are undoubtedly our kebabs. You can try very different kinds of Turkish kebabs served both in meat restaurants and in places publicly called “ocakbaşı (fireside)”. The Urfa and Adana kebab prepared with minced meat, shish kebab and kebabs with vegetable supplements stand among highly-consumed kebabs. Salads or appetizers served in accompaniment with the kebab may turn your lunch into a lavish meal.

Turkey is a Mediterranean country… So, you can find the intensive influence of the Mediterranean wind on the Turkish cuisine. Those admiring the Mediterranean cuisine should absolutely try the dishes cooked in olive oil such as stuffed vegetable in olive oil, yaprak sarması (a food made by wrapping a grape or cabbage leaf around a bit of stuffing), green beans in olive oil, artichoke in olive oil and Barbunya Pilaki (Red Beans with Potato and Carrots in Olive Oil).

If you desire to gobble something light and then sip your coffee, we recommend you the stylish cafés in Nişantaşı, Beyoğlu or Kadıköy…

Who says no to a delightful break at nightfall! Then escape to the Beşiktaş, Ortaköy or in the Anatolian side to one of the teagardens in Kadıköy pier or Moda for five-o’clock-tea, and enjoy your well-steeped tea in thin elegant cup in accompaniment with the marvelous sea view.

Your voyage of taste proceeds with dinner

Sunset has a distinctive charm in Istanbul… The streets, avenues and roads get crowded. While the employed are in a hurry to get to home, some plan to spend a nice night. As usual a fine dinner, several cups of drink and maybe dance…

You can prefer to have your dinner at a restaurant on the edge of Bosphorus or restaurants especially located in Etiler, Kumkapı, New Galata Bridge and Beyoğlu that serve traditional Turkish dishes, or you can go to classical Turkish pubs.

In the city embracing the two continents, do not forget the places offering around all examples of world cuisines. Especially in the Kadıköy, Bağdat Street, Beyoğlu, Maslak, Levent, Etiler and Nişantaşı regions, it is possible to come across restaurants offering all examples of global tastes.

The inseparable couple: raki and fish

How about enjoying fish while inhaling the sea odor? You can find plenty of alternatives in the region where fish restaurants are clustered around.

There are numerous fish restaurants in Kumkapı or along the Sarıyer-Tarabya route in the Bosphorus line. As to the Anatolian side, Çengelköy, Anatolian Grove, Beylerbeyi and Adalar are golden landmarks for a real rakı-fish delight…

While picking up fish, take care in choosing the seasonal fish and prefer especially sea fish. And note that you can examine fish showcased in the display window of many restaurants and pick up the one you like most. But if you refer to our opinion, we highly recommend bluefish, bonito, gilthead seabream, whiting and mackerel. And especially anchovy, a petty but a very tasty fish… In accompaniment with fried mussels, squid, shrimp and seasonal salads.

Sweet goes well after fish… Our recommendation is ekmek kadayifi (crumpets in thick syrup) with cream on it or buttery baklava…

When anyone talks about fish, the first thing that comes to the mind is rakı and, eventually the pubs… In pubs where the Greek, Armenian and Ottoman appetizers are enjoyed in accompaniment with rakı and considered to be a common culture of communities living in Istanbul, you can enjoy appetizers that are remarkable highlights of this cuisine. Especially accompanied with violin and clarinet-playing musicians on your sumptuous table…

If you do not expect too much, you can find the above all in the pubs located in the Çiçek Pasajı and Nevizade Street in Kumpakı and Beyoğlu.

First, your rakı is served accompanied with the fragrant anise odor, then the appetizers: spicy paste, haydari (a spread made of yogurt seasoned with garlic), fried eggplant, barbunya pilaki (Red Beans with Potato and Carrots in Olive Oil), salted and dried mackerel, shrimp cocktail and here are the foremost hot appetizers: Fried Filo Pastry Rolls, Fried fib pastry filled with cheese, liver, meatballs stuffed with cracked wheat… After enjoying supplementary dishes cooked in olive oil, kebab and then the creamy quince dessert, honeyed banana or fruit follows and the night comes to an end with an indispensable Turkish coffee.

The coffee plant was brought to the Arabic Peninsula by merchants coming from Ethiopia in the 10^th century. Its first use that is similar to the current is seen in around the Mocha city in Yemen in the form of “drinking coffee juice”. Those who used the coffee in roasted form first have been the Turks. Traditions reigning for hundreds of years are effective on the whole process ranging from cooking to the service of the Turkish coffee that is produced by means of milling the Arabica-type high-quality coffee beans.

This special hot drink is brewed in special pots called “cezve”. The tastiest Turkish coffee is brewed gradually in copper coffeepot over low flame. The Turkish coffee with great flavor and taste is served in petty cups accompanied with one glass of water. For many Turkish people, nothing can take the place of abundantly bubbled Turkish coffee.

Our ancestors already emphasize it by expressing “A cup of coffee has a memory of forty years!”

A Peculiar And Unique Taste: Turkish Delight

Among the leading foods well known as a traditional Turkish flavor in all over the world and offered to guests comes the Turkish delight. Starch and sugar solution constitutes the raw material of this traditional sweet especially preferred for offering to guests. It is rendered more attractive by integrating supplements such as almond, pistachio nut, hazelnut, cream and rose. Turkish delight stands are ranked high among the foods offered to the guests.

The history of Turkish delight dates back to the 14^th and 15^th centuries. It was initially made of grape molasses and honey and then refined sugar in the midst of the 18^th century.

Well-steeped Tea Delight In Thin Elegant Glass

Turkey is one of the biggest tea producers in the world. Tea comes second after water among beverages that are highly consumed throughout the country. The Turkish people have their breakfast in the morning in accompaniment with tea. Showing variation from country to country, the tea culture has acquired a peculiar nature over years in Turkey. Tea is brewed in a special cooking appliance called “çaydanlık” (teakettle) and this process is called as “çay demleme” (steeping)”.

Anyhow, the vital spot of brewing tea in Turkish style lies in this “steeping” process. After the water put into the lower section of the teakettle that is composed of two parts boils, it is added over tea preliminarily put in the upper part, the teapot. The flame is reduced and the tea is allowed to steeping. After well-steeping over light flame, the tea is served in thin elegant glasses.

As Turkish tea has an influential taste and effect like the Turkish coffee, again thinner glasses are preferred for service.

The Fish In Bosphorus Is Distinctive!

Fish culture in Turkey, a peninsula enclosed by sea from the three sides, is quite sophisticated. This culture has reached its climax in Istanbul, a city through which a sea passes. The portion of the city that has got the most share of pleasure from this culture is undoubtedly the Bosphorus line.

It is possible for you to enjoy thousand varieties of tastes made up of fish in the restaurants located along this line. Traditional Turkish appetizers produced by flavors extracted from sea may be good starters for your meal. Rakı will for sure accompany your meal.

The Most Special Turkish Dessert: Baklava

Here is the traditional Turkish dessert: Baklava… An indispensable sweet of the Turkish cuisine, baklava is the traditional dessert of national festivals.

It is a pastry of phyllo dough and nuts. Phyllo is a simple flour-and-water dough that is stretched to paper thinness and cut into sheets on trays. Dry fruits such as walnut and pistachio nut are sprinkled among the sheets. Next, after the trays are baked, hot sauces composed of sugar and water are poured on the sheet and then allowed to cool down.

Enjoy The Traditional Delight: Hookah (Nargile)

It is not definite which community used hookah first. However, it is known that its involvement in the Turkish culture dates back to the 17^th century during the period of the Ottoman Empire. Smoked in a period of 2-2.5 hours on average daily, hookah was employed as a tool for “chitchat” at that time. Admired by women as well as men, hookah had a function during the period of Ottoman Empire of bringing people together. Being a traditional delight, hookah survives in hookah cafés today.

The hookah is composed of four sections namely the mouthpiece, fold (upper section), frame (the lower section filled with water) and flexible tube. A special oak wood is used to fire the hookah. It introduces a pleasant aroma into the hookah.

The Guest Of Honor Of The Çilingir Sofrasi (Snacks Table): Raki

Today, the whole world accepts the fact that rakı was first produced within the boundaries of the Ottoman State. The reason for why calling rakı as the “lion’s milk” is that it was served in ancient Ottoman pubs in lion-engraved cups and further due to its milk-like color. It is thought that the word “Rakı” comes from the Razaki type grapes used in the preparation of arrack, or according to another view its origin is “arak” that is derived from roots of the date fruit in the Eastern Mediterranean.

The inclusion of arrack in our life dates back to the second half of 1800’s. While depicted as the sign of masculinity in the past, rakı is a beverage also admired by the women today. It can be drunk straight or with water. rakı is usually drunk at table called “Çilingir sofrası” set with rich meat dishes, hors d´oeuvres and fruits.

Let Sherbet Sweeten Your Taste!

Sherbet is one of the traditional beverages since the Ottoman period. It is prepared by usually boiling fruits such as cherry, orange, apricot and plum and then adding sugar or honey on it. The sherbets have also different varieties prepared with violet, bergamot, rose and lemon.

It can accompany your meals or be offered to guests. It is known that in the Ottoman traditions, it was offered to the guests in the palace. Offering sherbet as a drink to people that have come to visit the mother and her newborn baby is still a common tradition.

A Tasty Stand-up Snack: Simit

Simit is a ring-shaped, savory roll baked in oven and covered with sesame seeds. Simit is the traditional and most common representative of stand-up snacks.

Offered for sale in barrows equipped with display window in around all busiest streets of Istanbul, simit was upgraded to a food served in various forms in various menus at special simit shops for a couple of years due to the high interest it has received. It is offered in olive, sausage and kashar cheese-added varieties.

Thanks to its both affordable price and well-known taste, it is very commonly consumed.

Traditional Fast Food: Lahmacun

It is a sort of food introduced by the Southeastern cuisine. It is a kind of pancake with spicy meat filling and onion and baked in stove. In addition to its spicy and non-spicy varieties, lahmacun for vegetarians is also offered recently. Peymacun that is prepared with cheese is another variety of this food.

It is in thin and round shape and eaten in rolled form. The beverage that most commonly accompanies lahmacun is ayran.

A Sui Generis Flavor: Badem Ezmesi (Almond Paste)

It is a sort of sweet prepared with almond that is cultivated for 3500 years in Iranand China. It is a traditional sweet having its origin in the Ottoman palaces in Edirne, the capital city of the Ottoman State at a period. It is a sweet variety cooked with almond’s kernel, sugar and egg’s white in a formable consistency.

The soft almond paste is used as a filling agent in pastries and candies. The almond’s kernel is scalded, peeled, dried and then pounded into powder form. Sherbet is poured on pounded almond and then thoroughly mixed. Sometimes some fragrant agents are supplemented into the almond paste during kneading or grated coconut is sprinkled over it.

If you happen to go to Bebek, do not neglect to stop by the renowned Bebek Badem Ezmecisi (Bebek Pounded Almond Shop).

You Will Be Addicted To This Flavor: Kebab

It is Eastern Mediterranean and Southeastern Anatolia origin. It is a traditional meat dish cooked in fireplace over the coal flame. The most widespread examples of this dish are the Adanaand Urfakebab prepared with minced meat. Shish kebab that is grilled on on a stick have varieties such as red chopped meat shish or chicken shish.

It is served on plate together with various garnitures and can also be eaten in rolled bread as well. We highly prefer you to enjoy the kebab varieties in special meat restaurants called “ocakbaşı (fireside)” in Istanbul, sitting around a huge coal fireplace and watching the entire process of cooking kebab.

There Is No Way Of Neglecting Döner!

It is type of kebab that is derived from the method of roasting lamb on a spit over fire that is traditionally performed in special days, feasts and other ceremonies. Starting on the second half of the 19^th century, Doner kebab was first prepared with red meat but then sausage and chicken doner types began to get widespread.

Doner varieties are offered on plate and also enjoyed in rolled bread. The type of doner that is prepared with butter and tomato paste sauce and generally served with yoghurt is known as “Iskender Kebap”. Doner stands among the mostly consumed foods.

Meyhane & Pubs

“I wandered around all the pubs of Istanbul tonight”*

Pubs are places where people eat, drink, go into deep chats and have heart-to-heart talks with each other. The pub delight enjoyed in accompaniment with special appetizers and rakı is irreplaceable.

*Münir Nurettin Selçuk

The introduction of Turks with the pub culture dates back to the 15^th century. At that period, the pub culture was mainly prevailing in districts such as Galata, Tahtakale, Kadıköy, Ortaköy, Tarabya, Kumkapı, Balık pazarı, Yeniköy and Çengelköy accommodating predominantly the non-Muslims. In the region around the Galata tower, there are around 200 pubs. This district was being commemorated with the pubs there.

During the Ottoman Period, there were three kinds of pubs such as “regular”, “established” and “mobile” pubs. Today, mainly in Balık Pazarı in Beyoğlu, there are various pubs in the Kumkapı, Adalar and Bosphorus region.

1-kumpir (Baked Potato):

Baked kumpir potato stuffed with the cheese, sausage, olives, peppers and corn

I have a great news for potato lovers , the following part of this writing you are going to learn how to enjoy your Istanbul visit with one of the best food which is made by potato , it is Kumpir.Kumpir in a hort description ;it is baked potato stuffed by various kind of salads , vegetables and other products.Ortaköy district of Istanbul is famous for its delicious Kumpirs and the excellent view of Bosphorus . Ortaköy provides its visitors really warm and sincere atmosphere, you can grab your Kumpir and take a short walk with your lovers accompany of great view of Istanbul and Boshphorus.

2-Doner:

Doner is one of the most controversial food of Turkish and Greek people , both side claims that Doner belongs to their own culture.No matter where it comes from , we love it so much and most of the visitors willing to try it in Istanbul.Moreover , thanks to Turkish people who lives in Germany , döner is getting famous and famous.However , it is certain that best place to eat Doner is Istanbul .Where to eat best Doner in Istanbul has so much option .For example fort he one who perefer to eat Doner with the view of Bosphorus can perefer Hanedan Et Restaurant.Also another advice of me for you is Maranda Doner.

3-fish With Bread:

Do you like fish ? If yes , Eminönü offers you one of the most special fish tasting experience with its amazing view.Eminönü district of Istanbul is famous for mostly its special fish with bread , it is also one of the most crowded and attracted point for tourist of Istanbul.For the one who has a question marks on their mind like “where to eat fish in Istanbul?” here is my advice ;one of the most known and common place to visit in Eminönü for delicious fish tasting is Yaka Balık Fish House.

4-Kunefe:

Top view of kunefe dessert garnished with pistachio served with black tea

This part of suggestion is going to cheer the dessert lovers up ! Be ready to meet one of the most challenging dessert of Turkish culture. This famous dessert was called Kunefe.If you ara familiar with this dessert , you ara lucky . However you ara geoing to meet with it for the first time , then you are the luckiest because you are going to try it in Istanbul with special view and history.I can hear your voice “Okay but where to eat dessert in Istanbul ?”.Here is my suggestion for you my dear readers , Hatay Medeniyetler Sofrası can be a good choice for the first try of Kunefe. Another alternative for trying to delicious Kunefe with the excellent view of Boshporus , you can prefer Emirgan Sütiş .

5-Midye (Mussel):

Homemade cooked mussels with garlic, tomato sauce, italian herbs, white wine and fresh basil in a plate, closeup

Mussel is very famous food for both Turkish people and tourists in Istanbul.No matter where , you can see people standing by the side of mussel sellers and eating mussels quickly with accompany of lemon.Especially some places and districts of Istanbul is famous for its delicious and unique mussels for example : Eminönü , Beşiktaş and Beyoğlu.

6-Simit With Tea:

Close up of simit pieces circular breads with sesame for turkish breakfast

When someone says Istanbul , it is certain that one of the most known eating habit of simit comes to minds of most of us.Moreover , when tea accompany with simit , it becomes unique experience. Not finished ! I am going to let you know the best place to try this simple but unique combination of simit and tea . Does it ring a bell ? Yes , of course  I am talking about Uskudar with beautiful view of Maidens Tower .It does not matter the time whenever you want to have this exprience ,Maiden Tower is best place to try it .Even in the morning or the late hours of night , you should try it.If you want to maket his more enjyable you can join the tours of Anatolian Side of Istanbul : Kadıkoy and Uskudar , in the trip you can take a sip of from your tea while eating your simit and discovering the anatolian side of Istanbul.

7-Manti:

Turkish Manti manlama on plate with red pepper, tomatoes sauce, yogurt and mint

Originally the city of Kayseri is famous for Mantı in Turkey . However , you can try as good manti as original one which is made in Kayseri , even in Istanbul.It has a special meaning in Turkish culture and it is really hard to find someone who does not like Manti. So , if you want to be a part of this love chain , here is my suggestion to enter from the door : Bodrum Mantı & Cafe which is located in the Arnavutköy district of Istanbul , it is waiting for its visitors to enjoy .

This is one of the famous dishes in Turkey, it created many dishes from the main dish and served along many other food, the variety of this food is outstanding, you have the Adana Kebab, which is slightly spicy and juicy, the Urfa Kebab is the same as the Adana Kebab but it does not have any spicy taste, just sweet juicy taste of fresh meat.

Döner:

This seen everywhere in Turkey, and each restaurant adds its own touch to it, it is cooked on a vertical rotating spit and seasoned before It put on the spit and left to cook slowly, later on, it is cut down to pieces and put in a sandwich alongside with a little bit of sauce. Eat the sandwich and enjoy this amazing meal.

Pide:

This pastry based food is one of the most common and famous food in Turkey, it is based of cheese toppings and if you want you can add either chicken, meat, or a mixed of vegetables. it is commonly heated in a stone oven, it is a perfect meal for vegetarians.

The equivalent of the pide is the lahmacun it is a bit softer and leaner, it has a topping of ground meat, and it is very light on the stomach.

Turkish sweets and delights:

First on the list of the Turkish sweets is the Baklava, it is one of the best sugar filling after a big meal for people with sweet tooth, the baklava is commonly filled with nuts and covered with a sweet syrup and pistachios.

The Turkish Delight known in Turkish as Lokum, is the dessert you see everywhere you go, it is like jelly, sweet, soft, and sprinkled with powdered sugar, it has plenty of collection, the biscuit flavored, pomegranate flavored, coffee flavored, and many more.

Turkish Drinks:

The Turkish coffee is very famous for its dark brown color, and a bit of strong taste, the locals drink it on a daily basis to get their dose of caffeine, it is also used to predict the future of the drinker. After you finish drinking your coffee, flip the glass and wait for it to get cold, later, flip the cup again and have a local that is good with reading the coffee cup and have him or her tell you about your future events.

The Turkish tea on the other hand is very delicious and locals drink Turkish tea occasionally during many events, it is a way to calm your nerves, the tea is usually served in a Tulip shaped cups and it is served pretty hot, so be careful to not burn your fingers.

Enough talking about Turkish hot drinks and let’s talk about one of the drinks that makes you feel fresh and calm, the famous Ayran drink, the ayran is famous and the locals drink it a lot, it is recommended that you drink it during or after your meal since usually it is served with it, especially the Kebab, the mix between Ayran and Kebab is just outstanding.

Çiğ Köfte:

These spicy balls are a perfect option for vegetarians and people on diet, it is made of bulgur, onion, tomato, pepper, and some spices. All mixed together forming a dish like meat balls, and later, put in a taco like bread with lettuce and served cold.

The food in Turkey is huge in terms of collection, it has a variety of food for all people, and taste very delicious, don’t ever hesitate to try any dish in Turkey, you will feel pleased to do so.

Gaziantep Burc Ocakbasi Restaurant

Gaziantep Burc Ocakbasi, located next to the Grand Bazaar, first opened its doors in 1988. Gaziantep Burc Ocakbasi serves excellent Gaziantep cuisine, with the top sellers being Eggplant Kebab and Adana Kebab. Gaziantep Burch Ocakbasi has not only introduced the most unique Gaziantep cuisine to Grand Bazaar, the center of the Old City, but has also been featured in tourist guidebook lists of “recommended kebab restaurants.” In addition to the delights from the Gaziantep cuisine, you should try the stuffed dry eggplant, stuffed dry pepper, and kunefah at Gaziantep Burc Ocakbasi. 

Adana Ocakbasi In Istanbul

Adana Ocakbasi is situated in Sisli’s Kurtulus district, and its slogan is “The perfect address for kebab.” You can get your kebab and appetizers here, as well as cacik (Turkish yogurt with cucumbers and herbs) and eggplant salad with yogurt. The tail fat and spices used in Adana kebab are well matched at this restaurant, and rib shish kebab and beef shish kebab are two of the finest choices at Adana Ocakbasi. Finally, the appetizer selection at Adana Ocakbasi is very extensive and excellent. 

Develi Kebab

Develi Kebab is one of Turkey’s most famous restaurants, with a history dating back to 1912. Arif Develi, the restaurant’s proprietor, is the inventor of the pistachio kebab I described at the beginning of the essay. Develi Kebap symbolizes Gaziantep, one of Turkey’s most significant kebab cities. The restaurant, which relocated from Gaziantep to Istanbul in 1966, was so popular that branches were built across the city. However, the Develi Kebab that I would suggest to you is situated on Istanbul’s Historical Peninsula’s Samatya neighborhood. Samatya Develi, located near Sultanahmet, is one of Istanbul’s best Turkish kebab restaurants. 

Hamdi Restaurant

The Hamdi Restaurant is situated adjacent to the Spice Bazaar and is accessible to both Sultanahmet and Taksim Square. Hamdi Arpaci, who came to Istanbul from Sanliurfa in the late 1960s, began his company as a street vendor in Eminonu and now owns the five floors of the building where he serves his clients. Hamdi Restoran’s menu has 17 distinct kebab options, including Birecik kebab and opium poppy kebab. Haydari (thick yogurt with garlic and dill), hummus, ezme salad, and eggplant in tomato sauce are available as appetizers. 

Make sure you eat properly in Istanbul so you have the energy to explore the city’s numerous historical sites, such as Topkapi Palace and Dolmabahce! It is critical that you have a full stomach before you begin.

Turkish Cuisine From The Ottoman Era

Istanbul is a city where many cultures coexist, and in this aspect, it is similar to Turkish cuisine. Turkish cuisine has been enhanced by many other cuisines from East to West and has emerged for hundreds of years. Ottoman cuisine also has a wide range of tastes, from sweet to savory food, using this synthesis of culture. Especially during the Ottoman Empire, dishes made in the palace kitchen have survived to the present day and have started to be made in our homes. The restaurants serving Ottoman cuisine located in Istanbul are an excellent tourist attraction for those who want to visit the city in this sense. If you don't want to leave Istanbul without having unforgettable meals, be sure to evaluate the travel opportunities you will have with the Istanbul Tourist Pass.

Let's sample a few Ottoman dishes that are unique foods of Turkish cuisine. We promise that you will fall in love with traditional Turkish food! To not say that you only eat "Kebabs or doner" in Istanbul, you should try a few of these dishes."Hünkar Beğendi," as the name implies, is a traditional Turkish food that has survived to the present day, coming out of the Ottoman Palace cuisine. Meat is one of the most essential ingredients used in Turkish cuisine, and famous restaurants located in Istanbul are also quite ambitious about meat. As for Hünkar Beğendi, the dish consists of eggplant, flour, and meat.

"Cherry Leaf Wrap" has become another unique taste that is one of the traditional Turkish foods. Especially in Ottoman cuisine, sweet, salty, and sour flavors are used together. If you say that I am vegan/vegetarian, this salty-sour dish may be just for your taste buds. With the Istanbul Tourist Pass, you can visit and get acquainted with Istanbul's most popular food tourist attractions.

Traditional Turkish Foods With Vegetables Or Meat

Although Turkish cuisine is famous for its dishes made with meat, it also has a large vegetable content due to the fertile soil of Turkey. Therefore, Turkish restaurants offer quite convenient and tasty opportunities for the way vegan/vegetarian tourists eat. For tourists who want to try traditional Turkish foods with meat, many restaurants provide various delicious and juicy dishes with meat.

One of the most famous vegetable dishes typical of Turkish cuisine is "Mujver," an excellent option for pumpkin lovers. Mujver is a vegetarian food option, but it turns out to be a delicious traditional Turkish food.

Cabbage wrap is another tasty traditional Turkish vegetable food that you can only find in Turkish cuisine, and it is made by putting rice in cabbage. We recommend that you try this relatively healthy and unique dish before you become prejudiced!

Eggplant is a staple vegetable that is often used in Turkish cuisine and was one of the indispensable food ingredients of the Ottoman Empire. For vegetable lovers, "Imambayıldı," another traditional Turkish food, is made with eggplant and colored with other vegetables such as tomatoes. Let's see a few examples of traditional Turkish foods made with meat, which are the most loved and consumed by tourists and are indispensable for the Turkish people. 

The first of these examples is Iskender Kebab, which consists of tasty ingredients such as yogurt, butter, cutting doner, and sauce. You can eat this traditional Turkish food, which got its name from the father of the recipe, in the most famous restaurants and artisan restaurants of Istanbul. Istanbul Tourist Pass offers you convenient opportunities and safe options for visiting the most popular tourist attractions while you enjoy Turkish cuisine.

Traditional Turkish Food Restaurants

The most famous restaurants of Istanbul allow you to eat traditional Turkish foods with the highest quality. One of the most important specialties of Turkish cuisine is to make the dishes delicious by using lots of traditional oils and delicious spices. You can also visit the Turkish restaurants serving these dishes and add taste to your family-made Istanbul trips by having an Istanbul Tourist Pass. Istanbul Tourist Pass offers you many sightseeing opportunities, saving you both time and money.

For those who want to try Turkish cuisine while watching Istanbul's natural beauties and historical sights, the Bosphorus Dinner Cruise is an excellent tourist attraction option. The Bosphorus Bridge is also famous internationally and among the most important places in the city. With the excursion options provided by Istanbul Tourist Pass, you can have a gastronomic experience with traditional Turkish foods and an opportunity to travel to Istanbul with the Bosphorus Dinner Cruise.

If you are looking for a famous and luxurious Turkish cuisine restaurant located in Istanbul, Beyti Istanbul is precisely the option you are looking for. Beyti Restaurant is located in the Küçükçekmece district of Istanbul and has been one of the most popular points of interest for domestic and foreign customers since the 1940s and is a fairly famous tourist attraction. Beyti Restaurant, with its stylish location and traditional Turkish food recipes passed from father to son, is one of the most famous restaurants in Istanbul

One of the most used types of red meat in Turkish cuisine is lamb, and dishes made with red meat and having lamb delicacy are very popular. The Turks use lamb delicacy for many home dishes, and the fact that this meat is cooked in a tandoor makes it even tastier. You can easily make lamb tandoori (Kuzu Tandır) dishes at home using a tandoori and experience it in many artisan restaurants and luxury restaurants. Thanks to the tandoori, all the meat gradually becomes soft during cooking. It does not lose any of the healthy nutrients. Having come to Turkey, it will be an unforgettable experience for you to taste the delicious meats of the country and observe the different cooking methods.

If you don't know what a tandoor is and are wondering, we can try to satisfy your curiosity. When wood and fire come together, they create different cooking techniques. Many delicious dishes come out thanks to the embers that appear when the flaming firewood begins to extinguish softly. Tandoor is also one of the known methods such as barbecue, grilling, and skewering. It adds a deep flavor to dishes cooked by heating them in a pit. Tandoori bread, made by the Turks for centuries and is very tasty, is also very popular. Although tandoor culture appeared as a warming tool for the Turks initially, it began to serve different purposes in time.

Lamb Tandoori- Kuzu Tandır

One of the best ingredients you can cook in a tandoor cooking method is lamb as lamb delicacy is a prominent, well explored, and known recipe. Nowadays, since tandoor is no longer available in many homes, meat in lamb tandoori is also cooked in ovens. The Turks have used tandoori in their homes for a long time. Perhaps their dishes have reached this level of taste thanks to tandoori being always available for cooking. It is still used if there is no electric oven in Turkish village houses. Many villagers cook their pastries in tandoori. There are many dishes that you should not skip when experiencing Turkish cuisine because this kitchen is quite spacious. When cooking meat dishes, vegetables come next to it, and delicacies that you will not forget are waiting for you. 

Thanks to the large, closed tandoor houses, a larger amount of meat has begun to be cooked. This tandooris are quite different from the tandoori of ancient times and have become a technique used primarily in restaurants for cooking on a large scale. Kuzu tandır is cooked in different regions of Turkey and is known as tandoori kebab, It is specially cooked in Denizli province. Lamb delicacy is known to every part of the country. Although tandoor cannot be used in homes to achieve this taste, tandoor dishes are still eaten in some restaurants.

There may be another presentation and innovation method of each region in the country for making kuzu tandır. For example, in Denizli province, kuzu tandır is made in the form of kebab, and it is put on skewers and cooked for long hours. After that, lamb delicacy is brought to your table, and you eat only your kuzu tandır with lavash bread without using a fork or knife. When making kuzu tandır, it has become a tradition to bake homemade lavash bread, usually in a tandoor, the one hand.

The way of making a kuzu tandır is quite simple because it will be enough just to buy a low-fat lamb from a good butcher. Before the meat is left in the tank for cooking for many hours, it is beautifully basted and left to dry. A few scrapes are thrown on the lamb meat so that the heat passes well into it when cooking. Before you start cooking kuzu tandır, the meat is beautifully massaged with various aromas, such as olive oil and laurel, which make it even softer. 

The meat, further flavored with garlic and various spices, is optionally wrapped in foil and left to cook for at least 2 hours on a tandoori fire. Thus, you will have reached lamb delicacy and will be captivated by the taste of soft meat

The fact that all kinds of this şiş kebap, especially the original Turkish Seekh Kebab, are preferred in the Middle East has caused many people to know about it. But of course, it is mainly consumed by Turks. Domestic and foreign tourists traveling all around the country love this high-quality şiş kebap no matter where they taste it. 

Although the Turkish Seekh Kebab has original recipe materials and does not include any veggies, many restaurants have begun skewering tomatoes, onion slices, bell peppers, and mushrooms alongside the meat, or on a separate skewer, to make it more digestible and appealing. Let's look at the most well-known types of Şiş Kebap, known as Turkish Seekh Kebab, which has differentiated over time. Read the part below down carefully because there are tips for recipe materials. We don't want you to miss them.

Turkish Seekh Kebab Types

First of all, there are 105 types of Şiş Kebap in total in Turkish cuisine. But when it comes to Turkish Seekh Kebab and its authentic recipe materials, only a few of them stand out and settle on top around the country.

Adana Kebab (Adana Şiş Kebap)     

Adana Kebab is the most consumed type of kebab in the Middle East, including Turkey. Because among its primary recipe materials are lamb meat and spices. Whoever cooks the dish should be a professional of their craft because Adana Kebab, made with lamb meat, may not taste very good if it is not handled in good hands.

Urfa Kebab (Urfa Şiş Kebap)

 Urfa Kebab has a special place in the Turkish Seekh Kebab family. The reason for this is the difference in using the recipe materials. In this 'şiş kebap' (in Turkish as mentioned), chopped chili peppers and spices are not included in the meat, such as Adana Kebab. This factor strengthens the preference of Urfa Kebab by foreigners and people who eat it for the first time.

Eggplant Kebab (Patlıcan Şiş Kebap)

Unlike Urfa Kebab and Adana Kebab, the name of Eggplant Kebab does not come from the region where it originated. This type of kebab joined the Turkish Seekh Kebab list from Gaziantep, located in the Southeastern Anatolia region of Turkey. The difference between the other two kebabs is that the eggplants and pieces of meat are placed one after another before being cooked as şiş kebap.

Iskender Kebab

First of all, it should be said that Iskender Kebab is not in the Turkish Seekh Kebab category typically. Although it is made without skewers, it contains the word kebab in its name, and it deserves to be on this list because of its taste. It is similar to a leaf in shape (due to its thin cut) and is cooked by turning over the fire as a large whole that is thinly cut and overlapped compared to other şiş kebap types.

It would not be wrong to say the following about the kebab types mentioned above this… All of them are derivatives of Adana Kebab, and either there is a difference in the recipe materials list, or there is a difference in the method of cooking directly.  

Which Provinces are Turkish Seekh Kebab Types Specific to?

• Adana – Adana Şiş Kebap

• Urfa – Urfa Kebab

• Bursa – Iskender Kebab

• Gaziantep – Eggplant Kebab (Patlıcan Şiş Kebap)

• Erzurum – Cag Kebab

Our next step will be to answer the question of how to make Turkish Seekh Kebab.

How to Make Turkish Seekh Kebab (Şiş Kebap)?

• Put the chopped meat in a large bowl first,

• Pour olive oil over the meat,

• Add the spices,

• Cut the onions and garlic into two or three parts and add them to the meat,

• Cover the large bowl with stretch film and leave it in the refrigerator for at least one day to complete the marinating process,

• After the well-necessary time is up, take out the meat and wait until it comes to room temperature,

• Then put the meat on the skewers one by one (in the Eggplant Kebab, place an eggplant piece and then a lump of meat),

• Then, with the help of the necessary equipment on the barbecue or grill, get a few delicious portions of Turkish Seekh Kebab (şiş kebap).

• This is how Turkish Seekh Kebab basic recipe materials and making stages are. The types of kebabs we have described above can basically be made in this order. For the remaining 102 types of kebabs, we have to follow different patterns while making them.

How to Make Menemen

• 4 eggs

• 3-4 medium-sized tomatoes

• 1 medium-sized onion (optional)

• 2 green peppers

• 1-2 cloves of garlic (optional)

• 1 tbsp vegetable oil

• Spices of preference

• Salt& pepper 

One of the most important recipes that the Turks think of first when they say breakfast and prepare for their guests may be menemen (scrambled egg with tomatoes). Scrambled egg with tomatoes is made by combining onions, peppers, sometimes parsley, various spices, tomatoes, and eggs. You can also make this recipe of menemen at home, which you can eat for breakfast or even lunch in many restaurants.

To make menemen, you will first need fresh or canned tomatoes as the most essential point of this recipe is to combine scrambled eggs with tomatoes. First of all, peppers and tomatoes are finely chopped and fried in oil, and spices are added. Before mixing the scrambled eggs with tomatoes, you need to wait for a little while because the peculiarity of menemen is that the tomatoes should be soft. You can also add onions and garlic to the tomatoes if you want. Then you can add as many eggs as you want, combine them with tomatoes, and leave your menemen to cook.

Menemen is usually eaten with bread by the Turkish nation, and foods such as cheese, olives are consumed alongside it. This flavor, which you can see in many artisan restaurants and the breakfast menus of luxury restaurants, creates an unexpected flavor from the combination of scrambled eggs with tomatoes.

The history of the menemen dish is actually based on a cultural synthesis and has been made on the territory of Turkey for many years. The menemen dish is thought to have started with the Cretan Turks who came to the Menemen district of Izmir for the first time. The Cretan Turks mostly used herbs from the mountains for their meals. 

After boiling these herbs in water, they would eat them by pouring olive oil or breaking eggs. One of the reasons it is thought that the menemen was cooked for the first time in the same-named district of Izmir is that tomatoes grow a lot in this place. After the 1930s, this scrambled egg with tomato dish spread throughout the country.

Turkish Breakfast

When breakfast is mentioned in Turkish cuisine, long family and friendly conversations and an intimate atmosphere come to mind. Turkish culture, whose recipes are pretty diverse, believes that most of the energy possessed all day long comes from eating a good breakfast. Egg recipes will be an important point that you will often encounter in this kitchen, where animal products such as dairy products and eggs are consumed, especially for breakfasts. In other words, eggs are one of the food ingredients used a lot in Turkish breakfast recipes and other ingredients. Eggs are boiled, fried, and put on a special recipe like menemen. 

A must-have for Turkish breakfasts are tea drunk in a thin-waisted glass. Turks brew tea differently from the western world and consume it almost every meal of the day. No matter which Turkish breakfast recipe you tried earlier in the day, you will have tea with it. After having a Turkish breakfast, you should definitely drink Turkish coffee because, in this part, pleasant conversations and a warm atmosphere continue. Breakfast is already a combination of the words “under-coffee” in Turkish, which means a meal is eaten before drinking coffee