Epic Turkish Food Tour!! 🇹🇷 10 MUST-EAT Turkish Foods in Istanbul, Turkey!

oh look at that smoke coming off of it oh man that meat is so tender and so juicy in this video we're uncovering 10 of the best Turkish foods you have to try in istall we'll eat everything from a flaming hot pan of eggs breakfast of champions in istall to minized dumplings with big flavor you definitely get four or five of them in one bite yeah just kind of melt in your mouth it's a city where you can eat fish straight from the Bosphorus oh so buttery grilled to Perfection taste Lun right out of the

oven the lamb fat the minced beef by the cational flavors and Marvel at the most jaw-dropping Turkish food of all but first let's back up Istanbul Turkey or officially tur is a city of over 15 million people it was founded in the 7th Century BC a hugely important city on the Silk Road and the capital of the Ottoman Empire for almost 500 years today is sunbow is one of the most tourist visited cities in the world thanks to its immense history fascinating culture and of course unbelievably delicious food so what are the must eat Turkish

foods when you're in Istanbul we're about to find out hey everyone good morning it's Mark weens and welcome to Istanbul we're beginning bright and early for breakfast this is the first spot good morning good morning welcome thank you thank thank you very much oh nice place good morning uger good morning Mar yes how are you today wonderful nice seeing you here thank you great to see you as well and where were we at first this morning so we are at these two brothers have been running this business for all their lives and taking over from

their family that goes back Generations pretty much over 100 years so 1915 is when the business started but that's the official registration date they had the ranch and the animals in the family even going further back from that so over 100 years and what they are known for is their cluttered cream made from the water Buffalo's milk which is the thickest and richest you can get in the city oh wow 198 my grandpa 1908 yes we are third generation 1935 he was number one Champion excellent yeah k for kimak for kak champ K and dessert

you know dessert yes oh so that is the the k there oh wow oh thank you best cream King of the breakfast Sky King of the breakfast yes welcome so we got a plate of kimak which is clotted cream and made 100% from fresh buffalo milk as as he's done in his family for Generations he Scoops off a bit you can see how rich how creamy and milky it is and then just drizzles on a generous amount of Honey right on top oh thank you oh and now the tea is excellent thank you thank you

very much thank you what is the significance of kimak for Turkish people Kar is like a special treat uh so it's not something you eat on daily basis of course you will get a heart attack after having it for three months every day but for a Sunday breakfast when you have the extra time to uh enjoy your breakfast leisurely with your family kuk is the king of The Breakfast Table show us how to how to dig in have it with some bread of course being quite rich and heavy but the combination the ratio should be

more cream less bread so so you get a piece of that cream oh man oh it's just melting and dripping so you get a nice piece of that cream mixed with that honey and you can see how the the kimak is actually starting to melt it's like half liquid half cream consistency is that a good ratio oh wow that's so rich and creamy it is and so natural tasting isn't it very fresh tasting and it's like ice cream over bread delicious yeah that is incredible oh man the creaminess the the richness and yet you taste

the quality of it as well exactly that's phenomenal absolutely incredible and then the sweetness of the honey just mixing with the richness of the cream just melts it's like condensed whipped cream cottage like cream cheese allinone like Supreme okay and then another thing that you'll notice as soon as you come in here are these coils of sausages which are hanging up there so we had to try that what is what is this so this is uh what we call sujuk a turkey sausage you can think of with this and typically it's made out of beef

meat okay uh but here having their own branch of the water buffal they use their own animals to make the sausage out of as well so water buffalo meat sausage oh that's amazing the flavor of the water buffalo all the spices in there the seasonings the the richness of the butter and then that contrasts the sweetness of the kimok that combination is incredible maybe I'll chase that with an olive and man as soon as I took that bite of the sausage the sud just like totally your your mouth just starts salivating the Savory flavors the

spices in there oh man you can't go wrong so there there's three different types of the cheese the most white looking one is f cheese which we call white cheese literally all right oh wow that feels buttery has a wonderful strong taste to it really really it's incred it's not it's not as crumbly as some feta cheese I I've had but more buttery correct exactly more oil content oh the milk yeah so silky buttery so rich and sour all right this one is called Tulum which literally means the spelling Wise It's just like the city

of Tuli in Mexico but the word itself means animal height animal skin in Turkish okay because traditional typically that cheese is preserved inside the goat skin later on going through the marketplace you will see it's still with f and all it's quite funy look so next up is the the sheep's milk cheese oh yeah that has a lot of flavor to it you taste the pastures you taste the the sheiness of it but really good Rich salty delicious that aged that fermentation that complexity of flavor okay and then for the last shoes I'll get this

one with some of the the sausage get a piece of that sausage dip the bread making sure to dip the bread in that that butter infused sausage amazing going back in for the kimok and I think one of the best moves is you you take a scoop or a slice of the kimok onto your bread then you dip it into the honey to just make sure it's fully saturated in honey that the richness the quality followed with ke oh that's I just something truly spectacular what a way to start your day in if dbol thank

you very much nice to meet you that was outstanding a nice day that was so good and it's located right on the end of eastl Street which is the famous walking Street in Istanbul and actually we're here in the morning you can see that it's very very quiet this is how it is every morning here uh but if you come in the afternoon or the evening this is I mean this entire Street will be be packed with people walking uh shopping eating but in the morning very quiet very peaceful that's highly recommended an incredible way

to start your day Istanbul is a city that wakes up a little bit on the later side uh but when you're walking through the streets of Istanbul in the morning and you smell that savory pastry Aroma coming from a bakery you can almost guarantee that's coming from freshly baked Bor so next up on this Turkish food tour we've come to a very local shop that specializes in Bor which is type of pastry with filling that's popular throughout the the former Ottoman Empire extreme something extremely popular I think throughout the day but especially in the morning

mix portion potato oh potato okay there's there's a variety of different ones cheese potato cheese and meat and meat yes sweet suar and this one is sweet yes sweet oh okay cheese meat potato cheese meat potato yes wow wow okay okay great thank you oh this is where the the bodc is baking back here oh okay okay B okay yes excellent thank you I love this place already it's so friendly in the tucked away in the neighborhood in a very very popular local spot they have some seating outside as well which a lot of people

sit outside uh but we sat right here on the inside nice and cozy so I got a mix they call it one portion or porion it's a mix of the different bxs there's some cheese there's some meat and there's some potato I'll start with that meat since it's right here look at how flaky all that pastry is [Music] oh wow oh that's so good all the crispy gooey layers of pastry dough really really thin so the top layers get crispy and then the interior layers where the meat touches the dough it remains a little bit

gooey and soft oh it's so good okay next up for the cheese one this one's very popular cheese on the inside again you just have to admire all the different layers of the pastry [Music] M oh the cheese one is amazing the salty cheese on the inside followed by tea it's an incredible combination okay this one down below here this one is the the potato version like really creamy mashed potatoes on the center with that same flaky dough a little bit chewy as well the the P lter that's a top quality bodak right there the

Highlight for me is just how crispy and chewy that dough is all that pastry all the layers of that pastry t a good EDI him byebye byebye t a good EDI him oh and make I'm not so big on sweets so when when it comes to pastries Savory especially Savory borc is at the top of the line for me that was [Music] outstanding we're going oh you're going to like the next thing it's going to be eggs and some more sausage I think we're walking there right now [Music] just off of ecl street is where

we're going to find our next food at Lis menen and I've been here before yes I came here before on our last trip uh which was to in Istanbul in 2016 I vividly remember coming here for breakfast so we're back again yes oh hello good morning good morning so our next dish what we came here to eat is called menen and it is the Turkish version of well the classic version includes peppers tomatoes and eggs which are scrambled in a pot over a raging fire but this place specializes in menen and so there's many different

versions you can have so people get that same combination uh but additionally they can add different Meats different cheeses there's sausages there's so many different additions that you can add in but they just fly over two raging hot burners he adds in uh butter I think it is he adds in the peppers he scoops on some fresh tomatoes let's that Scorch down Sizzle down cracks in a few eggs your meat of choice scrambles it all together over that really hot fire and man the Aromas the heat coming out of it it's so good it's so

comforting we got really crusty crusty big pieces of bread here oh yeah you want to get some of that crust for sure with some of the the the the center of the bread is really soft as well you see the tomatoes mixed in the green peppers oh oh oh and he keeps it he cooks it perfectly so it's still kind of Saucy and gooey on the inside yet just perfectly cooked again it's it's like dip a dip for bread oh oh get big piece of the pastrami as well okay here we go Che cheers man

M it plus struming gives it a very nice flavor as well really Smokey mhm oh and the texture is incredible the way that he whips it up in that hot fire it creates this egg sauce like a fluffy yeah runny sauce yeah but perfectly cooked it's so juicy and creamy like a totally different texture of eggs and a little spiciness from the peppers as well that that's a nice touch to it and the tartness from the tomatoes yeah that's phenomenal I mean I remember coming to this exact place in 2016 on our last trip to

to Istanbul and I remember like we came to this restaurant which is just off East Street and they are famous especially for serving men which is a type of egg dish thank you I ordered a dish called men which is Turkish basically Turkish scrambled eggs and I got the one with Turkish sausage as well that's one of the greatest breakfasts you can eat Ino it's so good so warm and comforting and so much flavor and it's amazing that I mean with all the different additions that he adds the tomato sauce the tomatoes the peppers the

pami in there that's only two eggs and yet it feels like a lot feeling yes because it's really like added so many other ingredients he added in a pretty sizable dollop of butter into here as well giving it some real richness got to kind of scoop it off the ledge yeah that's incredibly tasty again a breakfast of champions in is the fluffiest egg scoop so we are eating something called kazand Debi and there's one special ingredient that makes it unique to Turkey uh alongside the milk sugar and rice starch that works as a thickener there's

chicken breast fine fine shreds of chicken breast in there but only in Turkey will you have a dessert made with chicken first step is to sprinkle on some cinnamon this is a very unique dessert and you can see that the like the pudding on the inside is really really uh creamy on the inside but then you can see that it's kind of caramelized on the outside so you can have it just the white pudding part or with the caramelized top this version is called literally the bottom of the pen that's part you burn intentionally okay

oh oh that's that's wobbly but it does have a like skin on on the outside there you can feel oh that texture is incredible it's stretchy quite stretchy fibrous from the chicken mhm many people think it's cheese but it is rather Chicken in there it can just wobble out of your spoon what do you do you taste tast the chicken I do taste you it's like text you do oh it's really good though it's a sweet but not overly sweet um really creamy and thick and then you definitely feel the shreds of chicken but they're

so fine because it's chicken breast so it has that that stringy shreds fibers of the chicken which are in there which gives it kind of like holds it together exactly texture yeah like if it wasn't for the chicken it would be like a panaca almost like silky M but the chicken gives it this this kind of like shape almost oh it's really really interesting it's wobbly for sure it's kind of like kind of tastes like melted cheese pudding and chicken breast all in your mouth at once so far so good on this ultimate Turkish food

we are moving on to the next place it's about lunchtime and we're going to one of the classic one of the legendary places where they serve all sorts of different dishes that you can choose [Music] from oh this is it this is the spot this restaurant is called Shaheen loant and it dates back from 19 67 okay what exactly is a Loi is it Loi or lashi just loant loant which is a Italian word originally meaning restaurant restaurant of Tradesmen like workers or the shopkeepers okay in their District so that's their main clientel since the

shop owners or the workers don't want to be eating Kebab day after day they come to this kind of place is loant for more of the home style cooking I love this style of dining around the world where all the dishes are prepared ready to go home style cooking and so I mean it's so visual you can just decide what you want to E I mean maybe you don't even know what you want to eat for the day but this is how you make your decision whatever looks good whatever stands out for you for the

day we came here specifically for one main dish but then we had to try a few of the other daily specials or seasonal specials for the day as well the actual dish on this list that we came here specifically to eat where they make it one of the best versions in Istanbul is called carer carer exactly literally meaning split belly because you split the belly of the eggplant and then stuff it inside with the ground meat okay I'm going to go for some of the rice let me go in for the I'm I'll try like

a a slice oh oh the knife just goes in oh if you can feel the butteriness of that eggplant oh that's going to melt in our mouth so juicy want making sure to get a little bit of everything with the tomato with the green the green pepper as well oh oh man it's so juicy and so creamy the eggplant it's just falling apart it's melting off the spoon okay then you would typically eat it along with the eat eat it with the rice you get a little bit more of that sauce to go on top

oh man mhm that is as creamy and soft and juicy as I thought it was going to be M so good so good actually you don't even need to chew eggplant just totally dissolves in your mouth it's really fluffy too and it has absorbed some of that oil some of the meat juice I mean that's what makes it so tasty because it just absorbs all of that flavor delicious and something that you have to eat when you come to Turkey what is this is this a tomatoes peppers and the beef cooked together like a little

stew like a beef stew yeah served with a little bit of nashed as juicy as this to but looks really hearty meaty tomatoes peppers all right oh it's nice and Meaty M you got that tartness of the tomatoes and while you really tasted there's the the flavor of those Peppers really good and another thing that we had to try is the artichoke heart which is seasonal as well and so they have that the seasonal special there's some carrots there's some potatoes around it some onions some dill on top maybe just slice this oh oh so

you know it's going to be soft cuz it's the heart of the arter choke all right the the heart of the AR choke mhm which is the symbol of the spring arriving in turkey with the art shocks when you see these in the produced markets you know that the spring is here oh I wonderful is that is the heart of the art choke is it cured or pickled or anything it not not at all it's the fresh art choke oh man so soft it is uh very mild and we don't use the leaves of T

shocks ever in Turkey it's always the heart the center only use that's right so you avoid all those like Woody Woody leaves just only eating the gem of the center it's almost the creaminess of the eggplant like that same really hearty creaminess very tender and then with the flavor of the olive oil the flavor of the dill is really nice as well okay I'll move back for another bite of the eggplant and then go in for some of the yogurt with cucumber with dill and that is totally like a totally different sensation to your mouth

cool refreshing got the crunch of the Cucumber the flavor of the dough and that nicely soured yogurt a little bit but that's yeah that's like a pet cleanser totally changes the flavor of your mouth true okay we also got some of the roast chicken especially Ying ordered the roast chicken M simple not overly seasoned but just everything you would hope it to be and then I noticed on the table they do have a little bit of seasoning some chili flakes which this would be perfect on the eggplant as well as on the the beef stew

oh you see the colorful assortment of pickles olives pickles are huge part of Turkish food Turkish culture so this is where we think we're going to stop in here oh oh I love the aroma of pickles so that's a fermented pickled juice from the variety of different pick natural gaade pretty much right here replenishes all youron beverage salt it's a very common beverage and something we just get the urge and the craving for on the go so you start by the pickle shop asking them for a glass of the pickle juice oh so some of

the beetroot pickle juice some of the mixed pickle juice fill that all the way up oh nice okay I didn't know they were going to be mixed oh that's great that's a whole cocktail oh thank you very much oh yeah I totally wasn't expecting them to be mixed but that's I mean they know what they're doing when it comes to pickles so we got a whole variety of different pickles this is so cool I guess I'll take a sip first cheers ug Cheers Cheers just got to do something okay oh you can just get the

juice you can get the you can get it chunky oh puts the hair on your chest H doesn't that is incredible yeah I mean oh what a fantastic culture when you can drink pickle juice love everything about it like it's perfectly sour it's salty but the minerals the vitamins it's also infused with the the yes like the goodness of the vegetables just infused with the freshness of the vegetables even though it's fermented oh man yeah it's so good it's so good I'm going to dig in the beetroot I love beetroot oh man the sweetness really

comes out of that be yeah let's try the the chili pepper oh that's a bit spicy oh that just it's so crispy and I love pickled peppers or Chili Peppers when you bite down it's just that burst of Briny pickle juice just explodes in your mouth oh wonderful so many different textures and flavors involved in this cup of pickles wow I love it I love it yes that will help us with the digestion as we continue to eat pickles were fantastic and this is great Market there's lots of little restaurants street food stalls uh again

you can come here for all of your produce and for even buying foods to take home as well yeah great Market we decided to catch a taxi to kadik which is the fairy terminal on that side and a lot of action as well but uh we haven't taken the ferry across the straight of Bosphorus yet so I thought this would be a perfect opportunity we go to directly to the fairy port and then we'll catch the ferry across back to kadak okay we made it to kadik we're going to try to find the fery here

and take it across the other side so from Asia we're in Asia now we'll go to Europe yeah Micah we're going to go to two continents right [Music] now we bought our tickets and I think the boat leaves in like 3 minutes yes I think we're just in [Music] time okay thank you oh we just got in in time I think he said go now I think we're the last ones on this boat thank you oh we got in yes yay we wo yes perfect timing we got on the last people on the boat on

this fair oh yeah the best way to get from Asia to Europe and it's going to be about a 30 minute fery ride across the bus for us [Applause] [Music] man nothing like that cool fresh Breeze coming off of the water [Music] [Applause] [Music] and we made it that was a beautiful fairy ride welcome back to [Music] Europe next up on this tour we are eating Kuru Kuru PE of and Kuru are the white beans with rice it's another Comfort it's another standard it's another just classic Turkish food that you can't miss it's better known

by the surname kolu which is the surname of the family but officially this shop over this branch is it's a long name is their ancestor great family is legendary for family is legendary especially their ancestor five generations ago was the head rice cooker of the Sal okay oh so you come up to the front to order exactly and there only three pots with the biggest being for the rice natur excellent and the white bean Steel in a tomato base the rice the white beans and the beef and the beef oh yeah okay so it starts

with the the rice oh that rice is so aromatic and the white beans go on and the beef oh nice so iRun some pickles this is my kind of a dish really hearty really comforting I mean the combination of rice and beans is eaten in so many different cultures and it's such a such a proven combination I mean this is considered one of the national dishes of turkey and so it's it's a dish you really have to try uh let's just start with the rice and beans though oh man you can see that the beans

are just melting melting they're so soft and tender that is delicious that's so warm hearty the rice is really fragrant um as uger was mentioning the rice is cooked down with brown butter that's what gives it's giving it its brown color and it's real fragrance as well also the richness then the beans themselves are cooked down with tomato paste with onions until they're extremely soft and tender I mean you feel the starchiness of the beans but at the same time they're just melting collapse in your mouth as you bite down oh this is really really

tasty I mean this is the type of meal if you're really hungry this is what you'd want to eat because you can just tell how how filling it is and then I'll go in for some of the shredded beef as well which is another addition to this meal more of a a regional variation to add to it that's really good too almost tastes like it's I mean has a nice saltiness to it and just shreds of beef just meaty really tasty and then we got a variety of pickles to also eat with it cabbage carrots

crispy really sour salty that's good and there's also some chili flakes on the table as well I'll go in for a little bit of this the chili flakes are not really spicy but you do get that little bit of a fragrance even a little acidity coming from that pepper as well this is really good yeah I mean this is my kind of a meal again I'd be happy eating beans and rice every day of my life oh and then the beverage a not forgetting the iron salted yogurt that goes well it's just about all Turkish

food oh this one is really buttery has a nice sourness to it rich and creamy again even though it's thick and rich and creamy and buttery it's refreshing at the same time that was so good so hearty when you're hungry that's something you want to be eating and man we're on a roll today there's just so much food condensed in this area in kadik Kai and so we're on our way to the next place so we are here at Turkish pizeria you can call it they do two different variations one is called Lun which is

very very thin crust and you eat it like a wrap almost where's the other one called Peta comes in a Long Boat shape and that can you for that one you choose from your toppings of cheese Meats vegetables anything hello Hello nice to meet you nice to meet you welcome welcome thank you exactly thank you how long has this place have they been making like 30 years they've been in location the same Lo now they have actually three locations in the same neighborhood with just two streets apart from each other they've been very popular for

this dis they are the brand name in Kad if you want L this is where you come they been with us at least 10 to 15 years okay they're loyal they oh the the master the he Thea means Master yes chef and Chef head Baker yeah okay yes oh okay oh so it's still oh so it's still family all family run not every single employee but definitely the family members going to the business along with the other help they hire all from their own region though from Southeastern turkey okay great getting started on some of

the fresh Lun so first start with the dough it's very thin actually uh and then take a handful of the minced meat mixture which is mostly minced beef but with some of the tail fat of the Lamb to give it that Aroma and you can see there's some definitely some seasoning in there definitely some parsley in there but he really uh mashes it down onto the bread very evenly coats the entire top of the bread uh of the dough in an even layer of the meat mixture that goes directly into the oven uh that bakes

to Perfection probably just for about 1 minute because it's so thin [Music] nice oh and Fresh Out the Oven that just takes a minute or so cuz it's so thin steaming all that Aroma the parsley in there the minced beef and lamb fat oh and it's so bubbly as well we've got one more coming out of the oven right now oh yes oh that Aroma is so good smells incredible okay oh yes thank you Chef thank you very much oh awesome awesome all right just like the M there's things you got to add on top

before you start eating it all right so one is some of the greens in this case we'll do some parsley you could do some lettuce other kind of greens as well so that's a flat leaf flat leaf parsley exactly okay then you got to do little bit of lemon juice and you would you squeeze on to squeeze on exactly so you kind of want to do the the lemon all over exactly okay a few drops here under there and we got to do our spices again okay and then the spice seasoning excent sumac okay you

know it and this one is a regional specialty it's chili flakes and made from the regular red chilies ni yet they put it through a different Sun drying process in that process the color goes from red to Black and uh it add a smokiness to it along with the spiciness it's not a super hot one mildly spicy with a distinct flavor you call is is thank you all right some of that chili flakes go on up to your preference however much you like and then some and then sumach yes sumach is a must now art

pieces ready okay all have so you typically roll it up like that that is the way to eat it to make it easier get all the fillings all together mix combined together oh yeah go ahead okay nice and crunchy on the bottom but still very moist and juicy on the with the topping that's the key the secret combination I will wrap it oh yeah you feel that that dough is cooked perfectly here we go oh that's delicious freshly baked yeah it's the the dough is thin but it has that perfect texture where it's bubbly and

crispy on the outside and it has that perfect Char so it has that little smokiness and then gooey where the meat touches bread frag from that meat mixture the lamb fat the minced beef combination quite a combination of flavors with the the fresh of the lemon greens everything oh that's so good and as you start to go further down you get more flavor of that beef and that lamb mixture the flavor of the parsley those seasonings as well the acidity of the lemon juice the freshness of the parsley and then I do taste the roasted

chili oh and not only the acidity from the lemon juice but also from the sumach that's giving it a nice sourness as well and I love this location too surrounded by the market surrounded by all sorts of restaurants they have some bar counter seating outside plus some bar counter seating inside and it's just so so like a on the-go fastpac really cool spot really cool spot I love that superb bye-bye thank you very much thank you again they're called boram famous for their lak maun really friendly really hospitable they're just such nice guys uh and

their larun is outstanding [Music] so next up on this Turkish food tour we're still at the kadik market and we're right up the lane from the market where there's fish mongers where there's you can get vegetables and so we're at a small little seafood restaurant here niss niss exactly specialize in seafood and fish especially all the fish yes and directly directly from the comes directly from the fish market to the restaurant uh and turkey is very well known for their Seafood I mean you have the agian sea you have the Mediterranean Sea you have the

Black Sea and so there's such a range and such a diversity of different seafood that you can eat seafood is something you don't want to miss when you're in istan ball no better place to eat seafood than at the source oh the calamari nice okay thank you oh that smells good but the first dish that came to the table what is this uh it's a mediterran classic so the shrimp which is local fish the shrim from here from the marar SE is sauteed in the butter with garlic and chili so grab bread uhhuh grab a

piece and go straight for that's why there's so much liquid in the bottom ex submerging the Greeks called Papa oh look at that oh wow oh that's incredible oh man just straight like scorched butter infused with a chili you don't even need the shrimp just the flavor ofria you taste the the flavors com into the butter yeah oh man that's good we're off to a great Seafood start and we haven't even eaten the seafood grab a nice a nice plump plump shrimp you want to Res submerge let it absorb and soak up as much of

that butter sauce melted butter as possible [Music] sweet plump bouncy mm wonderful that's really tasty and hot yeah mhm remains hot in that clay vessel oh and here's coming next oh yes excellent oh this is one of the main Seafood I was looking forward to eating as local as possible as local as it gets for stumble especially it's a small variety called horse mackerel very different than the regular M variety though just name similar okay and it's fried along with the head and the tail the guts are cleaned off so you grab one by the

tail okay the first step yep is biting the head off nice and crunchy like Pringles nice okay head first now you go the tail okay eat the tail so there's a technique another crispy B okay and then you you can eat one help okay picking out the bone you can eat other heal so side from the sideways like a corn on the cup oh man oh man that just melts the actual meat of the the the mackerel the horse mackerel just melts in your mouth with the crispiness so buttery as well and then you have

that bone console in the center moving on to the other side okay then move on to the other side oh yeah perfect so all you're left with is that that Center bone console and this is for the cats of course oh that's tasty so this is the typical mes that you can choose from all the different side dishes salads fresh vegetables herbs dips okay so we also got some of the fried calamari those are big meaty rings of calamari there what's the sauce that's a called Tatar sauce oh not to be confused with tartar okay

made with the breadcrumbs vinegar garlic uh walnuts and that's about that and lemon and lemon juice oh so it is totally different from a tartar sauce it is different even though it looks kind of similar wording is H similar yes yeah okay so huge huge meaty Rings oh that's that's a significant ring of calamari and I'll I'll go for a little dip in that sauce as well it's like a c Mari steak really soft and tender very tender right M battered deep fried and then with that sauce the sauce is kind of kind of mild

in flavor it's not overly powering just kind of adds to the flavor of the the calamari though it would be good with a squeeze of lemon as well you can also taste with some of the the vegetables the leaves and here it is okay and finally we got a whole grilled sea bath they've done it so perfectly you can see that skin as Crispi the brownness of the skin and then you can see the the meat on the inside it looks so juicy amazing and actually he's going to part out the whole fish for us

good okay so he parted out all the fish some of the filet some of the belly section A little bit of everything beautiful beautiful fish enjoy excellent very delicate yeah really nice texture to the fish no except for meat very mild taste yeah buttery buttery in texture you feel the fish oils in there SP juicy really good you can do a squeeze of you can enjoy it as is or a little squeeze of lemon is also good on fish oh really flaky as well yeah excellent and they've cooked it perfectly that's right we have here

is a very classic finish to a seafood meal it's a dessert made from tahini Hela okay meshed down in the clay pot with a little bit of milk and couple drops of lemon juice to give it a little tangin then baked in the oven getting it nice and Smoky on top and very creamy underneath you can see that's kind of caramelized on the top oh and then maybe a Sprinkle of cinnamon on top as well oh it's melting they Rich it's really nice gra creamy you really taste the flavor of the sesame seeds from the

tahini sweet like a tahini nutty Sesame nutty Cream Sweet and then caramelized the cinnamon that's really good oh that's a superb way to finish with grilled fish Seafood was excellent great meal and now the market is really picked up in business people coming here to shop in the afternoon to eat to hang out to just [Music] socialize and it's a great Market bustling little market where you can buy all sorts of things from Seafood to fresh vegetables and fruits uh but there's also a lot of restaurants in and around this area and so next up

we're going to go to a couple of places to find our next dishes within this market area okay so we arrived to the restaurant we're heading straight down to the kitchen to see the cooking process of what we're going to eat next good morning hello gentlemen up and so the next Turkish dish that we're eating on this tour is called Monte and it's the Turkish version of pasta similar to ravioli but they're little stuffed little pastas but really tiny usually quite small I believe are they always small or is there different sizes of them they're

different sizes but the smaller the better for the Turks okay the best mon you should be able to fit 40 of them on one spoonful 40 of them a little bit oh and they're all stuffed they're all stff that's incredible so we're here at one of the best places to eat Monte and we're going to see the process how they make them before we eat them [Music] so the dough is made and parted out and then we'll move over to this side of the kitchen where they're starting to do the next process where she's kneading

out the dough into thinner strips yeah okay I think that's properly kneaded out he's taking the entire sheet of D okay so that's an amazing process and it takes such Precision the dough is rolled really thin and then they cut it into no bigger I'd say than about one in squares or maybe three 2 to 3 cenm Squares and then in goes just a little like almost a little swipe of the meat mixture the ground meat directly into the center and then once the meat mixture is inside then they wrap them up and do it

so fast he's just almost dancing as he folds those up into a little square formation and then pinches it to to enclose it and to seal it it's really really quite impressive to see and just the level of experience and skill that they have how long do they boil for they coming up so rather than 10 minutes he just watches them for to surface water with his experience he just he knows the [Music] Sur oh yeah so they've all risen to the surface that's how he knows they're ready okay the Monte has risen to the

surface okay and they are ready oh hot and fresh immediately onto a plate okay this is the Garlic yogurt ex garlic yogurt oh and look at this sauce oh with spices with spices maybe some butter in there as well butter and paprika butter and paprika oh that is ready that's a completed plate of Monte oh thank you dig in right by the way there are a couple of things we need to add on top all right three spices that are very commonly used in the Turkish cuine one is the D mint really well nice next

one up is Sumac you're are familiar with I'm sure exent a little bit of Tang okay if you like to add a little kick you can sprinkle some of the chili flakes as well and VOA all right now our art piece is ready now you can go with the spoon try to get a little bit of everything you smell the aroma of that garlic yogurt the juices the [Music] butter oh that's incredible it's that Comfort F MH simple but hits the spell the fresh doughiness of the pasta that little bit of Minch meat on the

inside which just gives this burst of flavor and I really love that topping the freshness of the yogurt the garlicky infusion the garlic mhm the fragrance of that that butter on top as well and then there's those light mild spices which just give it an incredible fragrance looks well all together men I've had some a few times I've had versions of Monte but definitely nowhere near this quality y like chili over here thank you you're welome oh man and as you start to kind of mix it in kind of gets coated in that butter and

those spices in the yogurt you definitely get four or five of them in your spoon in one bite but you feel the texture of all of them yeah just kind of melting your mouth but with so many different textures and then next up for the chor chor okay in addition to the Monte they're also known for a version of Bor and so they have those two main dishes that you come here to eat and so we're also going to see the their version of Bor okay so we'll pick it up from the bottom that way

we can bite into it and won't lose the juice one corner only exactly keep the juice trapped inside of the okay all right oh that juice in the S yeah that's like fried crispy noodly dough but really it gets that kind of bubbly oiliness on the outside but remains gummy and chewy on the inside and deep fried huh oh yeah you can't go wrong and you can kind of fold it over to to condense it you have all these different layers of the dough layers of crispiness oh and so as I get down to there

you can I can get the actual Minch meat which is so juicy and oily I mean as it deep fried probably the the oils of the meat just started melting out into the into the chor this just again warm and comforting simple in flavor but just yeah everything you want when you want want something warm and comforting and then you have to have some tea excellent oh yeah tea is a must mandatory the M was excellent from here we're going to the next place just down the road next up on this tour we couldn't do

a Turkish food tour without including what is perhaps the most well-known food of all yes and here we are yes oh look at that smoke coming off of it all smoke and [Music] steam so the donor k the the beautiful vertical Carousel of upright meat what's unique about this one is you can see the the tomatoes and the onions the peppers within the meat [Music] so they have a little little small seating with a little bar coun probably like seven or eight seats on the inside but they also have a table here on the outside

so I'm going to come outside to eat you Ro of that donor and I got the it's called the I think it's called the Tomic donor which is wrapped in bread toasted bread oh I'm so excited oh it's warm it's fresh look at that amount of meat oh it's kind of windy today too oh cool I don't think I've ever seen this so they put Pile in the meat and then they put on uh green onions and tomatoes and just that is a what a ratio of meat in there it's just a huge pocket of

meat here we go oh T good okay thank you T good oh man that meat is so tender and so juicy it just melts in your mouth and I immediately get this little bit of a um like a spice a unique Spice in there almost almost like a maybe it's coming from the sweetness of the peppers and the onions and the and the the tomatoes that are just embedded within that meat but it's so tender like you have multiple layers from all those fine shap one of my favorite Parts with any donor is how thin

they slice it and he actually I mean he has to continuously sharpen the knife and then he actually just saws he saws the blade down the entire surface down the entire face of the of the donor Kebab just slicing off that that uh top layer that's crusty and sort of caramelized and browned the softness of the bread the spring onions give it a nice touch as well look at all of that meat so much meat in here too that is some Ultra flavorful meat the saltiness the juiciness the meatiness okay let's try some of this

seasoning here it's so steaming hot add a little bit of this seasoning which I think is looks like crushed crushed Pepper or um yeah Chili Pepper but then they also have a tub of the The Pickled chilies as well which is a must might toss a couple of these guys in here I love their ratio of meat to bread per perfect and then can't have a Donair without the iron the salty yogurt buttery cooling refreshing that's really thick as well so creamy and thick just straight up like effortless chewing like your you bite in your

teeth just sink in without you even realizing it thank you very much thank you nice to meet you nice to meet you thankk you very much thank you thank you amazing amazing highly recommended that was delicious and a very popular spot as well so far on this Turkish food tour we've already had Lun which mostly originates from the lavant area but what we're going to eat next originates in a totally different area more in Northern turkey near the Black Sea and so we're really in the back streets here in a neighborhood in Istanbul we're going

to eat right here o and we came here specifically to eat P what exactly is the Original Pizza pretty much this is where the Italians took it from and turn Pizza okay but now we are going to have it in the very ancient original way of it he has been doing this over the last 50 years in this neighborhood and in this very shop over the last 27 years wow [Music] yes foreign foreign foreign fore speech oh yeah oh and the Egg goes in yes the egg so as simple and Casual as this place might

look it's the hot spot of neighborhood they are all sold out for the day already by 5:00 p.m. and the people are not even going to start eating until 7:30 but you cannot place any more order in fact to be able to eat inside people Reserve their seeds about 15 days in advance oh man cheese and butter okay [Music] yes oh that air bubble on the inside like a balloon oh amazing meat steam comes [Music] out oh okay oh and he rolls that up oh man those skills using the palm of his hand such a

friendly place and so cool to see them all all family working together and just man you can feel you can smell the quality of their pday and the pride that they take in making it oh the butter goes on top oh nice oh thank you dollop of butter goes on the inside it's going to melt into that meat oh these two are for us okay so we got two different versions what is this version one has the cured meat the cured beef which is a way of preserving it again in the older days without refrigeration

and that's beef or it's land that's beef okay it's beef from the black SE region again that Tak a distinct sharp flavor quite a beautiful flavor underneath is some cheese ceri cheese and on on top after the egg uh there's a nice Gallop of the butter as well all right let's go man just grab grab one of these perfect for the crust so you grab bites of the crust then you can dip it into the egg the egg the cheese oh it's all melting together with the butter some heat as well oh it's stringy oh

wow oh that's as good as a get oh man it's so juicy the cheese has this incredible saltiness and complexity the meat actually has some in CL strong flavor all of them Stand Out by on their own the beef incredible yeah like preserved beef so it increases the flavor the richness of the butter and egg and all of it cooked at specific times like for instance he adds in the cheese first so that melts then he adds in the egg at the end and just puts it in the oven just for another like 30 seconds

or something so it doesn't really fully cook Still Remains runny but everything is strategic and then the butter goes on at the end so it just melts into it without without while you still notice that the Steam and the yeah the heat of its on and then the actual dough is so crispy on the edges Smoky and then kind of gooey on the inside that's that is phenomenal the butter the cheese yeah I mean it's not only tasty but it's very fun to eat as well no that is a lot of calories but making very

good use of calories lot of flavors oh man that stunning slice it open revealing the steam and again they add in a dollop of that fresh butter right into the center and that just melts oh and you can see this one is extra crispy as well this when you start scooping in you smell the onions onions minced meat in here butter oh man it's so good as well so rich from that butter so meaty and the sweet of the onions really come through in this one the bread again cooked perfectly here's your piece Mark oh

thank you then you have the corner there with all that juice and the crispiness thinness of the [Music] bread I love how crusty that bread is and then just the flavor of the meat just it just overwhelms the dough so good such a great combination cooked perfectly both versions are totally different in texture and feel and flavor and they're both extraordinary thank you very much thank you thank you Turkish food is one of the most diverse cuisines in the entire world and I hope this gives you some ideas of some of the dishes that you

don't want to miss when you come to istan ball I want to say a huge thank you to my friend Ur he's is from culinary back streets and they do some of the best off the betin path Food Tours in Istanbul highly recommend it I'll have their Link in the description box below and I want to say a big thank you to you for watching this video please remember to give it a thumbs up if you enjoyed it and also if you haven't watched this entire series we're traveling around the country eating some of the

best Turkish food so make sure you stay tuned and keep watching this entire series but good night from IST unball I'll see you on the next video