The Ultimate Guide to Balik Ekmek (Fish Sandwich)
Balik ekmek, the Turkish fish sandwich, is the taste of the Bosphorus in its simplest form: a grilled mackerel fillet, a few slices of onion, a squeeze of lemon, and a piece of bread.
Midye Dolma (Stuffed Mussels) Vs. International Variations: What Makes It Turkish
Mussels are eaten everywhere, and stuffed or filled shellfish appear in cuisines from the Mediterranean to Southeast Asia.
The History Behind Midye Dolma (Stuffed Mussels)
Every bite of midye dolma carries a long history of the Mediterranean.
Where to Find the Best Midye Dolma (Stuffed Mussels) in Turkey
Midye dolma is a dish of places.
Midye Dolma (Stuffed Mussels): A Taste of Turkish Culture
No Turkish street food sounds quite like midye dolma. There is the hiss of the steaming pot, the tap of the vendor’s knife, and the small collective gasp of people squeezing lemon into hot shells.
The Ultimate Guide to Midye Dolma (Stuffed Mussels)
Midye dolma, or stuffed mussels, is the great street food of the Turkish coast.
Cig Kofte Vs. International Variations: What Makes It Turkish
Cig kofte does not exist in isolation. Around the world, cuisines have created raw or hand-worked meat dishes that look surprisingly similar: Lebanese kibbeh nayyeh, Ethiopian kitfo, European steak tartare.
The History Behind Cig Kofte
Every famous dish has a history, and cig kofte has one of the deepest in Turkish cooking.
Where to Find the Best Cig Kofte in Turkey
Cig kofte is sold in almost every Turkish city, but the best versions are tied to places.
Cig Kofte: A Taste of Turkish Culture
Cig kofte is the kind of dish that tells you more about a place than any monument.
The Ultimate Guide to Cig Kofte
çiğ kofte is one of the great surprises of Turkish food. The name means raw meatball, yet the version sold on Turkish streets today contains no meat at all.
Testi Kebab (Pottery Kebab) Vs. International Variations: What Makes It Turkish
Every culture with a clay tradition has a slow-cooked pot dish, and the family is enormous: the French have pot-au-feu, the Moroccans have tagine, the Spanish have cocido, and across the Americas and Asia, clay…
