What to Eat in Istanbul? What to drink

What to Eat in Istanbul? What to drink

Istanbul cuisine, world's leading mutfaklarındandır. Materials from all parts of the empire which was the capital city of the country, masters, styles, and tastes led to the emergence of the Ottoman Turkish cuisine. Imperial cuisine and new flavors is a continuation of the kitchen which is open every day, is enriched in Ottomans.
Istanbul cuisine, lamb, mutton or veal dishes in addition to the basis of the various vegetables. Rice, pastries, bulgur, haricot beans, rich olive oil, served with vegetables as a side meal. Meatballs and shish kebab, doner kebab, or hot, with yogurt, eggplant private perceptions of the other kebab varieties are acceptable. Pastry tarts, baklava, shredded wheat and tastes like a genuine, sustained for several generations, sometimes small shops in this work are provided.
There are restaurants of many nationalities in Istanbul. Fast-food, quick snacks available in lots of places that service. Tadılır delicious local cuisine in restaurants, however, typical. Raki and buttermilk, two of the most famous Turkish national drink. Both the color of milk: one alcoholic raki, water blanched katınca hard liquor. The other is made of reconstituted refreshing yoghurt, buttermilk. Raki as a snack with dried fruit or melon and feta cheese, cooking time may be taken with a variety of types of appetizers, smoking along with other spirits. Anatolia or the homeland of wine and beer.
Famous Turkish Coffee is served in small cups plain or sweetened guests at every opportunity. "A cup of coffee is remembered 40 years," said the coffee being used by the Turks, with 16 known consistency century is said.
Recipes from Istanbul
Fava beans
Materials:
250 gr. broad beans
1 small carrot
2 cloves garlic
1 small onion
1 coffee cup olive oil
1/2 bunch fresh dill
1 lemon
Preparation: Wash beans thoroughly and place in a pot. Chopped carrots, garlic and onions are added. Water is added to the mixture and boiled for two fingers to pass. Boil, then deposited on the foams are taken with the help of a skimmer. Continue to simmer in olive oil was added. Often confused with a whisk until pureed. added to the chopped dill. After taking the water from the pulp mixture is poured into a shallow pan and let cool. Cut a square or diamond shaped, lemon juice and olive oil are served on.
Pickled tunny
Materials:
1 kg. bonito or bonito
Salt
Preparation: The fish are cleaned and kept in ice water for 24 hours. Ice, after being cleaned and salted fish from Sudan to be soaked again. Every day is cleared again and the process is repeated for 4 days. Sudan eventually removed and thoroughly dried fish. Poured into a glass or tin containers are placed in a thick salt. Cut into thin slices, served before eating.
Beykoz brained kebab
Materials:
500 gr. piece of meat
4 pieces of lamb's brain
2 tablespoons margarine
2 onions
1 carrot
1 potato
salt and pepper
Preparation: Brains vinegar in the water is boiled and cut into small chunks. Chopped onion. Saute meat in oil together. On 30 minutes, or until cooked add 2 cups of water. In the meantime, is deposited on the foams. Cut the carrots and potatoes. The boiling is added to the meat with salt and pepper. Chopped vegetables have softened their brains, are sprinkled over meat and cook a few more minutes. Serve piping hot.