What to Eat Around the World | Page 62 of 70
Balık Ekmek: Turkish Fish Sandwich
Balık ekmek is a popular Turkish street food dish. It consists of grilled fish placed inside half a loaf of bread. This specialty belongs inseparably to Istanbul and the shores of the Bosphorus. The main ingredient is fatty mackerel and soft bread. The taste is complemented by fresh onion, lettuce, and lemon juice. Preparation takes place on grates right on the street before the eyes of customers.
Boza: Traditional Fermented Grain Beverage
Boza is an ancient fermented grain beverage with a thick consistency resembling thin pudding. It has a typical light beige color. It is served cold in a glass, the surface is always sprinkled with ground cinnamon. Due to its thickness, you will often eat it with a spoon.
iGA Lounge, Istanbul Airport
Istanbul Airport (IST) is Turkey’s main international airport, with a capacity of 200 million passengers per year. For a more comfortable layover, passengers can visit the iGA Lounge, which is open 24/7. The lounge offers amenities such as a buffet, bar, and showers. The buffet includes Turkish appetizers, salads, filled rolls, and sweets, while the bar serves beer, wine, and cocktails. Non-alcoholic beverages, coffee, and Turkish tea are freely available. The lounge boasts a view of the bustling terminal, a modern interior, and plenty of seating.
Turkish Airlines In-Flight Menu on Long-Haul Flights
The in-flight menu on long-haul flights is an important part of the overall experience of a long journey. The menu served on Turkish Airlines flights provides a pleasant culinary experience. The complete menu is included in the ticket price with Turkish Airlines.
Turkish Airlines In-Flight Menu (2)
Even on short flights, Turkish Airlines offers an outstanding gastronomic experience in economy class. In my case, dinner included Turkish köfte with rice, sautéed vegetables, and a bean salad, accompanied by a mascarpone dessert with forest fruits, a freshly warmed bread roll, butter, and jam. The breakfast menu featured scrambled eggs with tomatoes, a toast with kaşar cheese and turkey ham, muesli with milk and fruit, Turkish cheeses, and olives. A selection of non-alcoholic beverages, wine, beer, coffee, and tea is available with the meal. The in-flight menu is included in the ticket price.
Turkish Airlines In-Flight Menu
Turkish Airlines offer an in-flight menu even on shorter flights, included in the ticket price. Breakfast often includes scrambled eggs, a roasted tomato, a warmed bread roll, a selection of cheeses, olives, cucumber, brownies, cherry jam, butter, and bottled water. Hot beverages, juices, wine, or beer are also available. The afternoon menu on my flight featured chicken curry with rice and grilled pepper, hummus with an olive, chocolate mousse with whipped cream, and other accompaniments like bread, butter, and jam. The portions are large, and the quality of the food is high for an airline.
Le Grill Restaurant: A Stunning Courtyard Garden in the Bustling Center of Prague
Le Grill, the hotel restaurant of The Grand Mark Prague, boasts a stunning courtyard garden that is truly an oasis of calm in the lively city center. While prices may be higher, the quality of the food, the beautiful garden, and the excellent service make Le Grill a place well worth visiting - even if you are not staying at the hotel.
Restaurant Rustic: Romanian Classics with a Modern Twist on the Edge of Iași
Restaurant Rustic on the edge of Iași cooks traditional Romanian dishes the old way and serves them with a lightness its peasant name never promises. The hotel restaurant is worth the detour out to the edge of town. A piece about cauldron ribs, the first Romanian cookbook from 1841, and why it is better to give the taxi driver the name of the Bellaria hotel than the one on the sign.
Papanași: A Romanian Dessert of Curd Cheese, Sour Cream and Jam
Papanași are fried doughnuts made of curd cheese dough, a ring with a little ball on top drowned in sour cream and jam - the only Romanian dessert in the ranking of the hundred best in the world. I'll explain why they aren't doughnuts, what they share with the curd dumplings from a Czech school canteen and what they tasted like at Restaurant Rustic in Iași.
Ciorbă: Romanian Sour Soups
Ciorbă is the umbrella name for the sour soups of Romanian cooking, thick and so filling that with a slice of bread they stand in for a whole lunch. Romanian sorts them out from unsoured supă by one thing alone: sourness, which comes from lemon, sauerkraut brine or the fermented bran water called borș. I tasted four of them: the rădăuțeană from 1982, the rooster ciorbă de cocoș, the tripe one and the meatball one under a layer of lovage.