The city where east meets west, is a gastronomic paradise that offers a plethora of flavors and aromas.
Istanbul
Known as Europe's most populous city with nearly 16 million residents Istanbul is unique in that it exists on two continents. The western side of the city rests in Europe while east of the Bosphorus Strait the city is in Asia. This blend of two worlds results in an amazing diversity in this extraordinary metropolis. While its historic sites and vibrant culture are undeniable attractions, the true heart of the city lies in its street food.
Throughout history Türkiye has influenced many other cultures with their cuisine. Think Swedish meatballs were invented in Sweden? Think again. They were derived from a Turkish meatball recipe called köfte in the early 18th century. Sip a cup of kahve and you'll be tasting the introduction of the word coffee into European culture.
Join us on a culinary journey through the bustling streets of Istanbul as we explore some of the mouthwatering street foods and the neighborhoods where they're most likely found.
Simit in Eminönü
Our journey begins in Eminönü, the historic heart of Istanbul. As you stroll along the shores of the Golden Horn, you'll encounter the ubiquitous scent of freshly baked simit. These circular sesame-crusted rings are a staple of Turkish street food.
They are a braided bagel type bread that are baked as opposed to boiled and have been dipped in a molasses water mixture and then coated in sesame seeds prior to baking. Excellent by themselves they also pair extremely well with örgü peyniri (braided string cheese) or kaşar peyniri (hard yellow cheese).
You will find vendors everywhere selling them but especially at busy points of transit like ferry terminals where you'll often see tourists and locals alike buying them before taking the ferry. They break them into small pieces and launch them over the rails at the trailing seagulls to have them snatch it out of the air. it is fun, admittedly, but a waste of a good simit IMHO.
Midye Dolma in Beyoğlu
Venturing into the vibrant and artsy Beyoğlu district, you'll encounter the enticing aroma of Midye Dolma. These stuffed mussels are a coastal delicacy, filled with a flavorful mixture of seasoned rice, pine nuts, and aromatic spices. The exact. ccombination of herbs and spices varies from vendor to vendor. Served with a squeeze of lemon, they make for a delicious and affordable street snack.
As with any shellfish you want to be careful where you get this treat. Your best bet is to scope out a few places and watch for locals and, better yet, repeat customers to make sure you are getting them from a reputable vendor.
Kumpir in Ortaköy
As you make your way to the lively district of Ortaköy, prepare your taste buds for a unique experience – Kumpir. This Turkish-style loaded baked potato is a gastronomic masterpiece. I cannot count the number of times I have (unsuccessfully) tried to repeat this classic street food but the Turkish vendors have made it an artform. No matter how hard I try I simply can't get the potato whipped up as well inside the potato hardened skin as well as they can.
The potato is baked to perfection, mashed, and then mixed with a variety of toppings such as cheese, olives, corn, kisir (a bulgar wheat dish), and sucuk (spicy beef sausage). The result is a hearty and satisfying street food sensation. Simply wander around the stalls until you find the one that has all the toppings you desire and indulge.
Balık Ekmek in Karaköy
Heading towards the trendy neighborhood of Karaköy, the aroma of grilled fish draws you in. Balık Ekmek, literally translated as "fish bread," is a delightful sandwich consisting of a grilled fish fillet, typically mackerel or sea bass, tucked into a crusty Turkish baguette. This savory treat is often served with a squeeze of lemon and a sprinkle of fresh herbs, providing a perfect blend of flavors. Add some lettuce, onions and tomatoes and you've got yourself an amazing sandwich.
Kestane (Roasted chestnuts)
Once the weather turns a bit cooler you will find yourself catching whiffs of these roasted nuts wafting through the air everywhere. The chestnuts are roasted on a large metal bowl with holes in it that allow the fire below to slowly roast them.
The heat cooks the chestnut inside and the moisture will pop the nut open so that the lucky consumer can easily get at the wonderfully warm interior. You will be hard pressed to pass by one of these stands if you are slightly peckish as the smell of them is irresistable.
Döner Kebab in Taksim
No exploration of Istanbul's street food would be complete without mentioning the iconic Döner Kebab. Head to Taksim Square, the city's bustling center, and follow the savory scent of rotating meat on a vertical spit. Döner, meaning "turning" in Turkish, refers to the way the meat is cooked. The meat, either lamb or beef, is shaved off in thin slices and and is then served in a flatbread with fresh vegetables and a drizzle of a rich garlic yogurt sauce. Döner Kebab is a flavorful and satisfying choice for any food enthusiast and is especially delicious as a post pub snack when walking back to the hotel.
Staying in? Order in some Pide
Taking a night off in our journey through the city we can relax in the hotel and have another iconic food delivered. Pide is a boat shaped flatbread very similar to pizza and is equally as popular in Turkiye as pizza is in the United States for the order in foods. The principle difference between pizza and pide is the there is no sauce in the Turkish version. It is simply the dough brushed with egg, and cooked in a pizza oven with various toppings.
The cheese used can vary but I usually find it to be a blend of taze kaşar (akin to a mozzarella) and beyaz peynir (feta) which make for a lovely combination of tart and creamy. Then you just pick your toppings which IMO should always consist of a spicy sucuk! They typically arrive accompanied by a container of fresh tomato slices and rocket (arugula) which is spread over the pide prior to eating.
Lahmacun in Kadıköy
Our culinary journey concludes on the Asian side of Istanbul in the lively district of Kadıköy. Here, indulge in the mouthwatering Lahmacun, often referred to as Turkish pizza. This thin, crispy dough is topped with a spiced mixture of minced meat, tomatoes, onions, parsley, and a range of spices that include paprika and cumin for a distinctive flavor. There are vegetarian options available that usually substitute mushrooms for the meat to still give that wonderful umami taste. Rolled up and enjoyed on the go, Lahmacun offers a perfect blend of textures and flavors.
Beverages
We'd be remiss if we didn't mention some of the beverages we'll enjoy on our culinary journey. One could always enjoy a simple local beer like Efes, but there are four beverages that are synonymous with Türkiye.
Çay
Türkiye has the highest consumption rate of tea per capita in the world. A walk through any side street with storefronts will reveal the popularity of this hot beverage. Neighboring vendors often sit together outside their shops and share tea several times a day and if you are lucky you may even be offered a cup while you are visiting their shop. The tea is served hot, VERY hot, and you will often be given a sugar cube to put in as desired. I prefer it without as the tea already has a slightly sweet taste and does not need any assistance. It is a black tea from the region of Rize from which the name of the tea originates. It is not the apple tea that you will see heavily touristic areas like the Grand Bazaar selling as traditional tea. I've NEVER seen a Turk drink apple tea.
Kahve
Another popular drink is Turkish coffee. Served in a small cup this strong tasting, slightly bitter coffee is best with a bit of sugar and is often prepared with it while brewing. It is made in a specific type of vessel called an cezve. When visiting a Turkish home you will very likely be offered a cup.
Ayran
Ayran is a traditional Turkish beverage renowned for its refreshing and tangy taste. This yogurt-based drink is composed of a simple combination of yogurt, water, and a pinch of salt, resulting in a frothy and slightly salty concoction. Ayran holds cultural significance in Turkish cuisine, often served as a cooling accompaniment to spicy dishes or during hot summer months. Widely enjoyed for its hydrating properties, Ayran has become a staple in Turkish gastronomy, reflecting its enduring popularity and historical roots.
Rakı
Often referred to as "Lion's Milk" due to its cloudy appearance when mixed with water, Rakı is a traditional Turkish alcoholic beverage with a rich cultural heritage. This anise-flavored spirit is typically made from distilled grapes and its production involves a two-step process where the initial distillation yields a strong spirit, which is then diluted and flavored with anise. Raki holds a significant place in Turkish social and culinary traditions, commonly consumed alongside a variety of mezes (appetizers) in a convivial setting. It is ordered either as "tek" for a single, or "duble" for a double shot. Travelers be warned, it packs a punch!
In Summary
Istanbul's street food scene is a testament to the city's rich culinary heritage. From the savory delight of Döner Kebab in Taksim to the aromatic spices of Midye Dolma in Beyoğlu, each neighborhood offers a unique experience. I hope your mouth is watering now and you are inspired to go and experience Istanbul's wonderful cuisine and be sure to embark on a street food adventure that will tantalize your taste buds and leave you with lasting memories of this vibrant city.
Happy (and delicious) Travels!
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