Sinanation

This awesome dish is intended more for the Turkish crowd as some of the ingredients are only found in Turkey (more specifically in Istanbul). Yet, you can certainly replace them with the things you can get and like in your own country.

Ingredients:

• Focaccia Bread from Mangerie in Bebek
• Thinly sliced veal tongue from Santral Şarküteri in Bebek (yes it is what it is, but also undeniably delicious and yes I am a carnivore)
• String cheese sold at any fromagerie inside the supermarkets
• The famous Ayvalık cheese from Ayvalık, Balıkesir
• Black olive paste (the one I use is produced by Fora) or White truffle olive oil (from Fortnum & Mason in the UK – an amazing recent addition to the classic recipe by my girlfriend)

Preparation:

Cut the Foccacia into thinner pieces using a bread knife. It is essential to keep the slices as thin as possible. If not the dense Focaccia bread that will take away from the taste of other ingredients. Grill the slices in the toaster for less than a minute to give them a bit more crunchiness. Put in a few drops of the white truffle oil or spread a nice portion of the black olive paste on the insides of the slices. Lay the thinly sliced string and Ayvalık cheese and the veal tongue (to your taste) in the middle. Cover the top slice and grill inside the pre-heated toaster.

Deliciousness served on a white breakfast plate.

Do you ever notice how chalky your teeth get after a spinach meal (especially cooked spinach)? I like the veggie but I hate how it strips away my teeth’s precious glittery enamel. A bit of online research shows that it is the oxalic acid found inside the spinach leaves that cause this chalky feeling. The long cooking causes the cell walls to break infusing out more acid, thus increasing the earthiness we get in our mouths.

Despite the revelation I will continue supporting Popeye’s vision, but at least now I know the main ingredient behind the nasty spinach teeth.

Happiest Burrito moment since I got back from New York. A million thanks to Chef Eko! I will see if I can get the recipes for the amazing ingredients inside my baby burrito (probably still being digested even after a few days). Even the sour cream was homemade. Chipotle would be jealous.

The famous Italian creamery that was started in 1890 by the Giolitti family recently opened a corner shop on Rumeli Avenue (no: 1-3) in Nişantaşı. There is an unaccountable popularity in Italian ice cream shops around Istanbul. The first one I tried out was in Bebek (called Cremaria Milano). Both places have great quality ice cream with numerous flavors. My favorites at Giolitti are the white mint, pistachio and the green apple. I say give them a try if you are ever around one of the neighborhoods.

Çiğ Köfte (raw meat patty) is one of the most favored appetizers in Turkey. It is most common at the kebab houses and could also be served as a nibbler at cocktails. You can simply treat it as the Turkish steak tartar.

The best way to have çiğ köfte is to spread a lot of lemon juice on top and  wrap it inside a fresh lettuce leaf. Here is a short description of  how this traditional Turkish wonder is prepared:

Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato, pepper paste, spices and very finely ground beef are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mixture, which is said to “cook” the meat. Lastly, green onions, fresh mint and parsley are mixed in. One spice that is associated with çiğ köfte is isot, a very dark, almost blackish paprika, prepared in a special manner, and which is considered as indispensable for an authentically local preparation of çiğ köfte.

Thanks to one of our gourmet clients at Mikroteks, I was directed into this tiny shop in the Fatih region of Istanbul. Bezirgan was established in 2000 and has been since serving the most delicious çiğ köfte I have ever tasted. You can order to go or eat at the cafeteria. The place is a little out of the way considering all the hip shopping neighborhoods, but it is definitely worth the visit if you are up for a little traffic.

Bezirgan is located at Sarigüzel Cad. No: 30/D, Fatih, Istanbul

There is something about business meetings that makes me extremely hungry. It might be the fact that I stay stuck on the chair until the very end or the will to support the customers with a big appetite. Whatever the reason may be the late afternoon meetings usually became a torture for me when we order in these tea-time goodies from Pelit right across the street.

The miniature cheese croissants glazed with black olive paste. The tiny biscuits with poppy seed, dill and green olive. The cookies with coconut, milk and white chocolate. The round biscuits with fig jam inside.

Someone really needs to blindfold me to help me stay away.

On a lightly pressed warm wrap, you would pour in a scoop of snowy white steamed rice (of course without cilantro) and then toss chunks of spicy beef tenderloin accompanied by chilled sour cream, chopped lettuce and a splash of cheese ready to melt away.

You would tuck all that mouth-watering Mexican into a toddler shaped burrito and wrap it with your special sparkling aluminum foil.

Yes Chipotle. I miss you a lot. These cold winter lunch hours and my empty stomach are longing for you.

Simply the best quick lunch I ever had in London. These fresh hot pasties are extremely addictive. History says that they were first baked by the wives of Cornish tin miners who were longing for warm, fulfilling, pocket-size food below the ground. The curved crust had a special purpose then. Since the miners’ hands were contaminated, they would only touch this hard crust to enjoy the food and then toss that part away. My favorite among the many found on the menu is the large one with chicken and mushroom.

For locations and other details go to http://www.westcornwallpasty.co.uk

I have never been a big fan of the creamy personalized birthday cakes at Pelit, one of the oldest and most popular bakeries in Turkey. Its Pogacas are the best in Istanbul. Its teatime cookies are the most popular. Yet, similar to all the other generic famous bakeries around the world, Pelit’s celebratory cakes lack the creativity and the diversity of the ingredients to make the desert a surprising flavorful experience. Despite this fact, I recently tested one cake from this place that beats all my expectations. Named after one of the most famous mountains and skiing resorts in Turkey, the Uludag cake is a chocolate, creme and nut wonder topped with a savory chocolate sauce. You need to forget about calories and try it out!

I accidentally ran into this exotic patisserie in the Rockefeller Center and took the plunge in with the urge to try something new. Minimoto Kitchoan is a Japanese confectioneries store (“wagashi”) for tea ceremonies.

With numerous weird, but delicious looking deserts showcased inside separate glass displays, the place reminds one of an exquisite candy store. Make sure you talk to the ladies and read the descriptions inside to make the best selection among numerous tiny deserts made with chestnuts.