Buryan
Büryani is known as a local delicacy of Siirt and Bitlis. It is usually prepared using mutton or lamb. First of all, the meat is subjected to a special marinade process for making buryan. Then, it is baked in tandoor or oven for a long time. In the process of cooking, spices and oils are added to the meat, resulting in a rich aroma. As a result, Siirt Buryani is served as a hearty and delicious meat dish.
"Soup Mansion" is especially famous for its soup varieties and has many soup recipes specific to Turkish cuisine in its menu. Its branch in Zeytinburnu is located in Zeytinburnu Merkezefendi Neighborhood, on the European Side of Istanbul. In the summer of 2022, I went...
Kokorec
Although it is made from the most popular lamb intestine, sheep and cattle can be used in the intestines of the syrup particles and sleepy mixed into it. It is a Taste that is baked horizontally and presented to the customer on the plate as bread break or slice
Kokorecin is known to be an Anatolian and Balkan flavor.
Michelin Guide Started in 1889 when the Michelin brothers founded their tire company, the story was initially expanded to show drivers the listening notes they would choose on their routes, then printed with its distinctive Red cover and put on the market in 1920 at a...
Midyeci Koray A new place in Bakirköy. From the decoration to the Kokoreç wrapping package paper, the PR work is beautifully done. The employees are smiling and fast. Mussels can be ordered hot or cold. You can buy...
In a section behind the Post Office in Bakırköy, Fame Tripe Kelle Paça. The last time I went and drank soup with my friend Kublai. The taste is still on my palate. If you go, you must pay attention to the bitterness of the master has a wonderful hot pepper I recommend using it in its dose. the soups and nevales were absolutely wonderfully clean and fresh.
[:d e] Wir haben die Empfehlung von Cevheri’s Restaurant in Bakirkoy, von Turgut erhalten der in Bakirkoy ein einheimische Handwerker Restaurant führt. Er sagte, “ich liebe die Lahmacun von Cevheri’s” . [:en] We received the recommendation of Cevheri’s Restaurant in Bakırköy from our brother Turgut, who also owns an Esnaf restaurant in Bakırköy.
He said go and I love Lahmacun. He said little… [:]
A Restaurant that I appreciate and value with its Asitane Concept, food and presentations. Since 1991, the food and dessert expenses records of Topkapı, Dolmabahçe and Edirne Palace kitchens, the books of important banquets, books written by foreign state officials and various professional groups,
Kokorec
As it is known, Beautifully washed, Cleaned Lamb Intestines is a product prepared by lining up the Fog with the sleeper and fat parts and cooked slowly in the acceptable charcoal barbecue.
Taksim Sutisis Breakfast
Taksim Süt is definitely one of the beautiful places to choose for breakfast in Istanbul. You will surely be pleased with the taste of those fascinating ambience products. But it is definitely not one of the places where you can have cheap breakfast in terms of price.
Merkez Efendi Mevlevihane köftecisi
I had heard about the fame of this place and the flavor of its meatballs for a long time. Thanks to my friend Kublai, we came to a lunch together.
On our menu: Strained Lentil soup, Piyaz, Merkez Efendi Meatballs and Hayrabolu Dessert as a closing. The Hydrant of the menu was Meatballs with their absolute great flavors but the soup, Piyaz and Dessert were great.
Istanbul kebab shop Bakirkoy If I were asked which Kebab shop I went to the most in my life, I probably wouldn't have to think too much because the answer is obvious....
I have been wanting to go to Tulip tripe for a long time and it was fortune in the summer of 2016 with my son. The head trotters and tripe soup were very nice. But the head was probably heated and brought in the microwelle. I could not figure out whether they were working like this because there was no tandoor or if it came across me from yesterday.
Gelik Atakoy
After the famous Gelik Mushroom Rice And Gelik Kuyu kebab, closing with Kazandibi and Kunefe.
Fisherman Bayram
If you are around Bakırköy and you want fish, you can eat fish and feed yourself in the fishermen’s bazaar of our childhood. Almost all of the businesses in the bazaar have a Counter where fish sells and restaurants where you can sit and eat the fish you have chosen.
Sleepiness is a offal and is especially known for the Sütlüce district of Istanbul. Although the sleepiness comes out of lambs and veals, dairy lamb is most preferred. The so-called sleepiness consists of some glands in the thymus and pancreas areas located in the upper part of the animal’s rib cage. Sleepy, which is accepted as a standard offal dish in our country, meets customers only in very luxurious restaurants and menus in Europe.
Fatih Women’s Market is one of the unique regions of Istanbul. In fact, we can call it little Siirt. Those who come here are trying to supply local needs that they cannot find in Siirt, Adıyaman, Diyarbakır Mardin such as Honey, Cheese Spices and other places. There is also another job to feed your stomach. In this regard, a place where you will definitely not go hungry is Büryan Diyarbakirinmi siirtin or bumbar or mumbarmi, but what will be said is that you can eat the most delicious here.
[:d e] Nach einem Besuch bei meinem Kollegen Kubilay haben wir uns entschieden, dass wir einen besuch bei “Let’s eat meatballs” machen.
Wir bestellten 800 g Meatballs (Frikadellen) für 3 Personen. Man kann Portionen und auch kiloweise Meatballs bestellen. [:en] During my visit to my old friend Kublai, we organized a spontaneous trip by saying Let’s go to Eat Meatballs, which no one knows much here, but he mentioned that there is a great place with meatballs.
It was like lunchtime, we had a cup open in our bellies, let’s eat meatballs and you can order portions as well as order them by weight.
We ordered 800g for three people who chose from the order of kilos of our choice. [:]
The historical Kumkapı tripe was founded in 1958 by Fevzi usta. Fevzi Usta, who retired at the end of the 80s, handed over the place to Recai Usta, who was working as a master at that time. Recai ustada Ogün has continued to operate the place as if there has been no change of hands since today.
