Awarded the title of ’culinary capital 2008’ by the New York Times, Istanbul offers a diverse cuisine with multiple influences and rich in flavours that you can enjoy on the go at any time of the day. Simit sellers appear on the street from the early hours of the morning, with their glazed carts or their baked goods stacked on a tray carried on their heads, hawking their buns to passers-by. The cry of seagulls is echoed by “Taze simit! Taze simit!” (Fresh simit!) heard throughout the city, but especially near the ports of Kadiköy and Eminönü, where crowds of locals hurry to board the vapur and cross the strait to the other continent. Simit are enjoyed for breakfast or an afternoon snack. This crunchy bread has an attractive ring shape (similar to that of a bagel) and is scattered with sesame seeds. Its slightly sweet flavour comes from the grape molasses brushed over the dough before it goes into the oven.
Later in the morning, the streets begin to fill with enticing smells, a sign that the preparation of kebabs has begun. Many establishments in Istanbul employ electric broilers, but it is still easy to find those using the traditional cooking method, with enormous skewers of marinated meat – lamb, beef or sometimes chicken – gently grilling over wood charcoal, imbuing it with an incomparable aroma just like in the olden days. The crackling of the flames also recalls the legendary origins of this dish: Ottoman soldiers developed the habit of roasting pieces of meat skewered on their swords over the campfire1 …
Less well known, the kümpir, a stuffed potato, is popular amongst those in search of a satisfying snack. The Ortaköy district, a favoured destination for Sunday strolls, has made it its speciality. From their rows of little huts, vendors armed with grand gestures and beautiful smiles invite passers-by to try their oven-baked hot potatoes, buttered and garnished with sour cream, olives, sweetcorn, cheese, slices of sausage, pickles, or peas, as preferred.
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