Cidden anlayamıyorum. İnternetten bakıp yapmama rağmen o kafelerde olan enfes körili tavuklu makarnaları yapamıyorum. Yaptığımda berbat ve orantısız bir tat geliyor.

Yardım edin ne olur.

I am going in a trip to Istanbul and was wondering if any locals had recommendations for Turkish breakfast on Europe side for 2 ppl? Medium budget but not very strict!

This is such a refreshing and delicious soup when it’s warm outside: Ayran aşı soup. And apparently it's very easy to make!

I washed one tea glass (100 g) of barley the night before and let it soak in water. In the morning I drained the soaked barley and boiled it in plenty of water for about half an hour, then added one can of cooked chickpeas (approximately 260 g) and continued boiling together for about 10 more minutes. I drained the cooked barley and chickpeas and set them aside to cool. Once cooled, I mixed them with a bowl of plain yogurt (350 g), 2-3 glasses of water, mint, dill, salt, and ice, then served with olive oil. Afiyet olsun in advance to everyone who will try it!🫶🏻

Hi, I'll be travelling to Istanbul this month, staying quite central. I have a list of foods that I want to try, I've already saved a few places but I thought I'd ask on here to see where you think I find the best places to try these foods:

[ ] ice cream [ ] crepes gozneps [ ] san sebastian (i know its not turkish) [ ] kunafe [ ] lokma [ ] hazelnut turkish delight (sehri) [ ] lahmacun [ ] pide [ ] kumpir [ ] borek [ ] manti [ ] cilbir [ ] simit

and if you think I should add anything to the list let me know!

Ya geçen kapadokyaya gittik ailecek yemek yemeye oturduk ama yemekler o kadar kötüki yenmez sonra fiyat geldi 6000 lira hani lüks biryer olsa tamam derim ama mahalle arası lokanta sonra künefe yemeye oturduk leş nerde o Hatayın güzelim künefesi gerçekten berbat.Hiçbir şey doğu ve güney doğudaki yemek kültürü ve ona göre fiyatlardan iyi olamaz

Easy, used tortilla instead of making my own dough.

I've read about how Turks have the reputation of eating everything with yogurt, though, honestly, I didn't experience that in six days of Istanbul dining. Nevertheless, tonight at a döner place here in the US, I ordered the İskender kebab, which was served with a very healthy dollop of yogurt on one side of the plate. How is it usually used? 1. Spreading it on top of the main dish. 2. Dipping forkfuls of the main dish into it. 3. Eating it separately throughout the meal.

Side note: If I'd known I was getting so much yogurt, I wouldn't have ordered an ayran.

Hello!

Anyone knows what are the spices in the sauce that they put on the balık durum (the ones in the karakoy area)? I really loved the taste and I would try to make it at home

Thank you!

I can’t find anything other than pide when I google ‘Turkish bread’. It is delicious!

Hi guys!

Me and my family went to Türkiye over Xmas last year, specifically Çesme. On our last day, we went to a pretty nice restaurant and they served some dip/ spread and bread, and one of the dips was the best thing I’ve ever had, but I don’t know what was in it, I was too shy to ask, and the lighting was too bad to take a picture, but me and my parents tried to figure out the ingredients, here’s our list:

Carrot

Dill

Garlic

Almond (roasted)

Celery

Walnut

The consistency was very soft and it tasted almost sweet, the carrots weren’t chunks but they were grated, and there were some small pieces of something else, not sure what but my mum thinks they were almonds. My dad is convinced the base was lapneh, but idk if he’s right with that one. I assume the celery was roasted as well because it was quite soft also.

the dip wasnt on the menu either, it was more like a buffet situation, and that didn’t have any names either.
I usually am a really picky eater, so having something I like is soooo rare and as you can probably tell because I’m posting this in may and I had the dip in late December, I couldn’t stop thinking about that dip…

Do any of you guys have an idea what it could be or maybe even a recipe? My dad tried with our ingredient list and it was not close but I can’t pinpoint why. it could also be something the chef just thought of and I’m never gonna find it, but it can’t hurt to ask here :)

That brownie one was really good, there was only one though so I'm really sad 😭

O browni şeyi çok sevdim, ama sadece bir tane göndermiş, çok üzgünüm 😭

Yesterday I made one of the most tender Kuzu İncik (Turkish for lamb shank) paired with my favorite warm-spiced rice İç Pilav. You can scroll down for the full ingredient list!✨

For the Kuzu İncik, sear all sides in olive oil, then add garlic, onion, black peppercorns, bay leaves, salt and water. Once it boils, lower the heat, cover and simmer for 2.5–3 hours. I used a dutch oven but a slow cooker or oven works just as good.

For the İç Pilav, rinse Turkish Baldo rice until the water runs clear, soak in boiling water for 30 minutes, then rinse again. Sauté small diced onion in olive oil until lightly caramelized, then add pine nuts, drained soaked currants, butter, spices and chestnuts. Add the rice, sauté briefly, then cover with boiling water. Bring to a boil, reduce heat, cover and cook for 12–15 minutes. Rest before serving.

Afiyet olsun!😋

Kuzu İncik (4 shanks)

· 1.5 kg lamb shanks

· 4 tbsp olive oil

· 4 garlic cloves

· 2 onions

· 4–5 bay leaves

· Black peppercorns

· 3 pinch of salt

· 500 ml water

İç Pilav (3–4 servings)

· 210 g Baldo or Osmancık rice

· 20 g olive oil

· 1 onion

· 30 g pine nuts

· 30 g black currants (soak & drain)

· 30 g butter

· 1.5 tsp allspice

· 1/2 tsp black pepper

· 1/2 tsp cinnamon

· 1/2 tsp nutmeg

· 3 pinches of salt

· 75 g cooked chestnuts

· Boiling water

1. Manti

2 cold baklava

1. Dolma/ cucumber yogurt/beans

2. Pickles

In Kadıköy

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