You might be trying to decide whether it’s a good idea to visit Istanbul during Ramadan or not. Most probably you are asking some questions to yourself such as shall I find open restaurants… . . . → Read More: Istanbul during Ramadan: Party goes on!
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Cullinary words that are very important to enjoy Istanbul fully. . . . → Read More: Very important cullinary words that you should know by heart to enjoy Istanbul fully! Turkish ice-cream is made with sahlep -wild orchid root powder- and it is hand whisked with a long metal stick. . . . → Read More: Ice-cream man tricks! Are we joking? No! Two Turkish desserts have chicken breast as ingredient in them: One of them is Tavuk Gogsu, which means Chicken Dessert anyway, and the other one is Kazandibi which means bottom of the pan. More strangely they are both milk desserts and delicious! You must try them. You can find them . . . → Read More: Dessert made with chichen?! At least at one of your days in Istanbul you’ll most likely be at Istiklal street in Beyoglu. When you are there, do not miss the famous profiterole of Inci Pastanesi (Inci Patisserie). Inci’s profiterole is very famous in Istanbul and they have been around for long but very long time! The other spot . . . → Read More: Best profiterole in the city Raki is the national Turkish drink. It’s referred to lion milk because firstly, when you mix it with water -many people drink it in this way- it turns into milk-white colour and secondly it makes you brave like a lion! Basically, it is made of fermented grapes and it has a strong aniseed smell . . . → Read More: Lion milk called Raki: Love it or hate it! In winter, try not to miss the opportunity to eat lovely fresh Bosphorus fish in Istanbul. The commercial fish hunting ban ends at the end of summer and from September many different fish species start to migrate from Black Sea, down through the Bosphorus to the warmer waters of the Marmara, Aegean and Mediterranean . . . → Read More: Winter is the best time for delicious fish! A great side dish made mainly with yogurt and cucumber. Known also as “tzasiki”. 1 kg yogurt, 1/5 liter of water, two big cucumbers or 3-4 small cucumbers, 5 pinches of salt, 2-3 cloves of garlic (pressed), olive oil and dill to decorate. Put the yogurt into a bowl, then add the water on top . . . → Read More: Cacik – a Turkish side dish – recipe |
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