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.
Kumpir is a popular Turkish street food in the form of a stuffed baked potato. The base is a large potato baked until crispy, whose insides are mixed with butter and salt after being slit open. This creates a fluffy mashed potato. The potato is then filled with a wide variety of ingredients. Kumpir has its counterparts in other cuisines, such as the British jacket potatoes.
Hayri Usta Ocakbaşı is a small authentic restaurant in Istanbul's Taksim district. It focuses on honest traditional Turkish dishes. The semi-open kitchen is dominated by a large charcoal grill. It is precisely on this that the chefs prepare their specialties. The service is fast and very pleasant.
Turkey belongs among the cradles of world winemaking. This vast country offers incredibly varied conditions for growing vines. You will find vineyards in coastal Thrace as well as on volcanic soil in Cappadocia. Despite strict legislative restrictions and high taxes, top wineries achieve a European standard.
The availability of Turkish beer (and alcohol in general) varies significantly by region and type of accommodation. It flows freely in tourist resorts, while you will encounter strict restrictions in the interior of Muslim Turkey. Outside tourist zones, you can only buy alcohol in specialized tobacconists called tekel. Moreover, sales in shops are prohibited after 10 PM. The local market is dominated by the Efes Pilsen brand.
