Greetings, or as we say in Turkish, a warm Merhaba to you all from Istanbul! It has been a few days since we have been at home, Istanbul, and it feels wonderful. Here I wanted to share a few snapshots of tastes, sights and delights that welcomed us here. As always, it feels amazing to be at home, spending time with family and friends. Mealtimes are always special in Turkey; the family and friends gathers around the table – the more the merrier! – sharing a delicious bite and catching up with each other. My dear parents prepared us a wonderful feast, and they always taste even better when enjoyed together.
Here is Mother’s Yoghurt Soup with bulgur balls from Antakya – this is a similar dish to Gaziantep’s Yuvalama – Yoghurt soup with bulgur balls and chickpeas; very delicious and healthy. It can be a meal on its own with some nice crusty bread aside.
Mevlubi was on our table; a special dish from Antakya; we cook the sauteed eggplant, potatoes and meat together with the rice on a slow heat and then turn the dish upside down. All the flavors blend and complement each other so well, a feast for the senses. Here is the recipe if you’d like to have a look.
We indulged, enjoyed the wonderful dinner and thought we won’t be able to eat for another week. But no, by the time it was morning, we were ready for the Turkish breakfast! Turkish sausages, sucuk with eggs, sliced cucumbers, tomatoes and peppers, cheese, olives, honey and more, crowned with cay, Turkish tea; – my favorite meal of the day.
A good brisk walk was in order to after all that indulgence and we headed to the vibrant Ortakoy Market. You can find many stalls selling jewelry, pottery, decorative items as well as delicious streetfood in Ortakoy on Sundays.
I was off to Besiktas the next day. Besiktas is one of my favorite districts in Istanbul; you can still find the village atmosphere there; the borekci, savory pastry shop selling all kinds of boreks, vibrant fish market, groceries selling seasonal produce and all small scale shops still exist and everyone knows one another. Asli Borek in Besiktas Carsi (Market) is a favorite with freshly baked cheese & parsley filled borek, tepsi Boregi and cheese and spinach filled boreks, Ispanakli Borek; they melt in the mouth.
With a glass of cay, these boreks go down so well. You see locals popping in an out and getting their freshly baked boreks with a cup of tea, for their breakfast – my kind of start for the day.
The main event on Monday was my Turkish cookery class at the Istanbul Culinary Institute. We cooked and enjoyed Pistachio lamb kebabs, lentil soup, kunefe with enthuiastic food lovers together. Nice to hear that they felt they can have a go at them at home and that the class inspired.
I had a special guest, my mother, in the class on Monday, for the first time. It was lovely to share with her and her presence was vital as being the kunefe expert!
And here is the glorious, syrup soaked, cheese and Turkish thick clotted cream, kaymak filled kunefe from the class! The crispy golden pastry strands makes such a wonderful contrast with the syrup soaked melted cheese in the middle; a very special treat.
I hope you have enjoyed some of the highlights of our Istanbul trip, and I hope the recipes can inspire you to have a go. They really are not difficult and they can help make any day special. There are plenty more to share, hope soon.
Until next time, Afiyet Olsun!