Dondurma is a traditional Turkish ice cream known for its extraordinarily dense and chewy consistency. It resists melting even in the hot summer sun. It owes its unique properties primarily to salep from wild orchids and a resin called mastic. Thanks to them, the dessert's structure resembles chilled dough rather than cream. Street vendors therefore perform a renowned show with it and stretch it with long metal rods. They often tease customers and don't just give them the cone.
Tantuni is a traditional Turkish dish made of finely chopped beef or chicken, which is first briefly boiled and then fried in special cottonseed oil. Tantuni is most commonly served in thin lavaş bread or Turkish baguette. Typical accompaniments include spicy peppers, lemon, and refreshing ayran. The dish originates from the city of Mersin.
Halka tatlısı is a Turkish street dessert in the shape of a fried, ridged ring soaked in sugar syrup. It belongs to the most widespread and affordable sweets in the streets of Istanbul. The basis of the dish is a specific choux pastry extruded directly into hot oil. The hot fried pieces are immediately tossed into cold syrup. Thanks to the thermal shock, the surface remains crispy, but the porous inside soaks up the liquid like a sponge. Deep grooves also help trap even more sweet juice.
Nevmekân Sahil is a cultural center in the Üsküdar district of Istanbul. This hidden gem of the Asian side of the city hides more than 100,000 books, historical maps, and rare manuscripts focused on the Ottoman era under its glass roof. Visitors can study here in peace or just relax with a cup of Turkish tea. The interior, full of natural light, offers a perfect escape from the noise of bustling Istanbul. Admission is free.
Etli ekmek is a traditional Turkish dish from the city of Konya resembling an extremely long and thin pizza. The name literally means bread with meat. Its base is crispy dough stretched to a length often exceeding one meter. On the surface is a juicy mixture of minced meat and finely chopped vegetables.
Kokoreç is a traditional Turkish dish made from lamb or mutton intestines, which are wrapped around a metal skewer and slowly grilled over charcoal. Once cooked, the meat is chopped into small pieces, seasoned with spices, and typically served in a fresh baguette. There is also a spicy variant called "Atom kokoreç." Kokoreç is an example of traditional Turkish street food, especially popular in Istanbul.
Pişmaniye is traditional Turkish cotton candy. Unlike ordinary cotton candy, it contains roasted flour and butter. This gives it a nutty aroma and fibrous texture. Its traditional preparation requires great physical strength and coordination. Pişmaniye is a popular Turkish souvenir.
The Grand Bazaar (Kapalıçarşı) is one of the oldest and largest covered markets in the world. Its history dates back to 1455; today it represents a fascinating city within a city. Traditional canteens called esnaf lokantası still operate in the back alleys. These establishments cook honest meals for local merchants and craftsmen. The atmosphere is completed by tea men delivering hundreds of glasses of strong tea. The Grand Bazaar is a place where history mixes with the daily bustle of trade.
The Egyptian Bazaar is a historical marketplace in the center of Turkish Istanbul. It is renowned for the sale of spices and sweets. It is the second most famous marketplace in the city and a very popular tourist destination. This significant monument from the 17th century is located in the Eminönü district in close proximity to the Galata Bridge.
Pastırma is a heavily spiced and air-dried beef. It is characterized by a dark ruby color and a thick crust called çemen. It is served cut into paper-thin slices. In Turkey, it is most often eaten cold or cooked with eggs.
