g2o Turkey E-Magazine 03 - Uncontrolled power of Istanbul: Street Food

E-Magazine 03 - Uncontrolled power of Istanbul: Street Food

Istanbul attracts millions of visitors every year with its historical gems, multicultural structure and the unique beauty of the Bosphorus. On the other hand, this city is considered a paradise for those who love street food. Of course, this is hardly a surprise in a country with one of the richest cuisines in the world.

The streets of Istanbul always seem to host an extensive street food festival. Many different flavors are poured from almost every corner of the city, and you may not have time to taste many of them during your trip.

As you can imagine, it is not possible to cover all of these flavors in this article, so we have selected some popular foods for you. And remember, delicious food helps keep your travel memories alive.

One of the most controversial street food out there, kokoreç is actually spiced and skewered sheep's intestines, served in either half or quarter of a bread loaf with plenty of grease and salt to go with. It's almost everyone's favorite post-drunk street food.

We suggest to you: Ozzie’s Kokoreç in Istanbul’s Asmalımescit neighborhood. Ozzie’s Kokoreç has been written up by journalists, including Turkey’s most popular food writer, Vedat Milor, who declared it to be the best he’s ever eaten in Istanbul.

One of the most popular street food in the city is balık-ekmek. Better known as the fish sandwiches that are impossible to ignore anytime you're on the restaurants below the Galata Bridge to feast on these tasty sandwiches. But take it from the locals: the balık-ekmek you're served at a table is just not the same as the one you enjoy on your feet.

We suggest to you: Balık Dürüm Mehmet Usta; who now runs a proper storefront on the at-once hip and traditional Mumhane Caddesi, on Karaköy. Each morning, the family prepares a fresh batch of their spice blend and, like any good cook in Istanbul, Mehmet usta doesn’t reveal exactly what’s in it.

“For me, fish is like kebab,” he says – and we finally connect the dots. All this time we’d been comparing his fish wrap to the traditional balık ekmek when, in fact, it is more akin to another Turkish classic: the Adana dürüm.

We suggest to you: Behind a tiny kiosk perched in front of a fast-food restaurant that flanks one of the Spice Bazaar’s entrances is the Orhan usta.

While it’s traditionally made of raw meat (çig köfte translates to “raw meatball”), the versions found around Istanbul are typically vegetarian, a mix of bulgur wheat, tomato paste, pureed potato and, in Orhan usta’s version, a healthy dose of fiery Antep red pepper. This is slathered across a slice of lavaş flatbread and topped with fresh parsley and a dollop of a potent, piquant sauce made of the pepper native to Antep.

g2o team suggest you read this book by Ansel Mullins and Yigal Schleifer for culinary backstreet!

Istanbul Eats focuses on small local eateries that serve 'food with the spirit of Istanbul' all over the city, from traditional "tavuk pilav" sold in street carts to neighborhood taverns.

The book, which sees the city through the eyes of the local people and guides to discover the hidden treasures of Istanbul, also draws attention with its visual richness.