- [narrator] for my next bite,i'll take some of this bread break off a piece of akebab and then i'm gonna add in some of these onions and sumac. this is one of those pieces of meat that deserves a moment of silence. (pop music) good morning everyone it's marc wiens with migrationology.com in istanbul, turkey. good morning ying.
- good morning. - it is a beautiful day outside. the buses are running. the streets are not deserted. it is still pretty quiet. but it is a completely different scenario from 24 hours ago. so we're gonna make a move
and go have breakfast. do you want it over? - yeah.- [marc] okay, thank you. we are on our way to a (mumbling) to a breakfast restaurant. okay. that was a very shortride, about five minutes and we got dropped off in (mumbling). this is an amazinglittle neighborhood area
with narrow lanes, lotsand lots of restaurants and cafes. and, we were here theother day in the evening, and it was busy and packed. this morning it is quiet and peaceful. i'm so glad we decided tocome out for breakfast today. i did not want to leaveistanbul without having another turkish breakfast, and todayis our last full day here tomorrow we leave inthe middle of the day.
i want to give a shoutout to tuba from both fruityhub.tv, and also istanbulfood.com. she recommended thisplace for breakfast, so i'm really glad that wehad a chance to come here and that they are open this morning. and i just orderedanother turkish breakfast. okay, thank you. whoa, that's a huge dog.
the other day when i had turkishbreakfast, i ordered the (foreign language), whichis the scrambled eggs. but today i went for moreof the fried egg version. and i saw braised beef on the menu and i couldn't resist. it came to our table andit was just sizzling away. you could see the butterand the fat boiling and bubbling over.
and the whole egg waskind of like pulsating and it almost looked like a heartbeat. and then there's some braised beef on top. and then there's a sprinkleof, i think, chili flakes and maybe zatar, or some kind of herb sprinkled on top. and, that looks like a wonderful egg dish. break off a piece and i want to dig rightinto the middle where that,
where all that spice is. ohhh, yes. oh, and i love how theegg is just cooked like half way cooked, so it remains raw. and almost like gravy-ish. beef, oh look at that wonderfulness. oh yeah. wow, that's good. i think there's somecheese in there, is there
cheese in there too? that's like melty eggs. like, half liquid and half cooked. and then it's salty, the beef is really tender. and you've got that hint of like a an herb, i think thyme flavor.
i think i may have beenmistaken on my first bite, i don't think there'sactually cheese in there but i think that cheeseflavor might almost come from the yolk and the butter. that is so wonderfully good,mixed within this egg dish. one more bite before i proceed onwards. that is a, a hearty egg dish. and this is another verycommon thing that you'll find for turkish breakfast,
it is clotted cream with honey on top. and, so you kind of geta combination of both. wow. yeah. that is quite a contrastfrom the salty eggs. but that sweet honey and then just that really it's almost like whippedcream, but just condensed
into a buttery consistency. this one is the white cheese. and i think i'll eat that with an olive. mmm. just a sensational trio. - [ying] what's that? - is that a cat? - [ying] yeah.- that just licked my leg. - [ying] (mumbling)- where did it go?
as i was taking that sip a tea a cat just came up and licked myjeans, i think. (laughs) and then it disappeared. i have a slice of tomato. oh, and i think there'sa little bit of olive oil down here. tomatoes are so good in turkey. i'm gonna add this chili tothe eggs, put that in there. break off a nice piece of bread.
and i'm gonna make this bite count. i'm gonna make it a nice and big bite. ohh, this egg dish is just impressively good though. ohhh, look at that. okay. (laughs) there's like half an egg yolk in here. chilies, and braised beef. one more thing to add tothis bite before i take it.
gotta hit that with some pepper. oh yes. and i may as well pepper my whole eggs while i'm at it. that is amazing. that was another amazingturkish breakfast. and this is the type ofambiance and the hip place that you just, you don't evenwant to move after you eat. you just want to sithere and relax and enjoy
the ambiance, the street, the other cafes around. this is an awesome, awesome place. beåÿiktaåÿ is such a cool neighborhood. i'm loving just walkingaround the narrow streets. there's so many restaurants and cafes. there are markets. there's street food. great places to just sit and hang out.,
or to people watch. (foreign language) - [marc] thank you. we're on our way walking to the bosphorus and we're gonna take the boat. but i decided to get a quick simit. this is something you will see everywhere walking around istanbul. this is one of the mostpopular snacks on the go,
or light meals. it's available throughout the day. it's kind of similar, inappearance, to a bagel. it is a circular shaped piece of bread. and this one is topped withsesame seeds, and yeah, literally everywhere you go in istanbul you will see carts set up selling simit. it's just plain but the, what i like aboutit is the sesame seeds.
the sesame seeds give itthat extra flavor and touch. the texture is a little bit chewy. and, a little bit dry. we made it to beåÿiktaåÿpier and we're gonna take the boat across thebosphorus to istanbul today. thank you. istanbul is the only city in the world that is divided between two continents. or, can i say, straddledbetween two continents
with the bosphorus strait. and so we've been on theeuropean side for our entire trip so far. and yesterday, i hadplanned to go and spend the entire day on theasian side of istanbul. when things didn't turnout quite so planned. but that is okay. this morning we are on the boat now and we are heading to asia.
across the bosphorus strait. we're on a boat that's gonnatake us to (foreign language). welcome to the asian side of istanbul. and we are gonna walk around this area. it was exactly one week ago today that we were in mumbai,and we took that ferry to the island. this was a completelydifferent ferry experience from in india.
both amazing. i will link that video below if you haven't already seen it. ahhh. this is a very nice andvery peaceful neighborhood. we are now walking down the street and on our way to kadikoy market. (world music) oh ying, this is what iwant to eat, this fish here.
we made it to kadikoy market. and we are in the fresh market section. it's a little bit quiettoday, because it's sunday and i read that some shops don't open. but it's still a wonderfulmarket, an open air market. lots and lots of colorfulvegetables and fruits. there are lots of olives and fish. the fresh fish. oh, look at all this produce
and these wonderful fruits. look at all those cherries. and then if you walk a little bit up the hill a little bit, you come to lots and lots of clothes shops and cafes, and restaurants. can i have one kilo? - [man] okay. - [marc] of cherries.
- [man] (mumbling) ying and i have beenloving the cherries so far since being in istanbul. just the other day webought a kilo of cherries which we finished. so we saw the cherries here and had to get another kilo of them. look at these beauties. they're so juicy.
and so plump. hello, thank you. there's so many differenttypes of pickles in here and many different chilipastes, as well, and olives. - pickle juice?- [marc] yeah, pickle juice. yes, okay. i think just one.- one. - [marc] yeah. i saw this in a tv show about istanbul.
drinking pickle juice. and so i was just walkingthrough this market i saw this pickle shop. i came inside and askedhim for some pickle juice. and he just gave me a cup of pickle juice. oh, wow. yeah, that is straight up pickle juice. that is sour and salty. hooo.
that will wake you up in the morning. i kind of like it. ho. don't let the color of this fool you. although it looks like grapefruit juice. it is absolutely nothing like grapefruit juice. ho, that's like that tastes very like
kind of cleansing and like energy filled though, because you've got all those salts in there. the sourness. it's like a a powerful concentrated energy drink. ha. i think i got my sodiums in for the day just from that one cup of pickle juice.
but i won't deny, i enjoyed that. (mumbling) sardine grilled, scorpion fried. - [marc] hamsi grilled. - [man] okay.- [marc] hamsi grilled and also the. ying (foreign language) we walked through the market that was very enjoyable.
and then we came across the street to a different neighborhood. and we are now sittingdown at a restaurant called balikci lokantasi. and this restaurantspecializes in seafood. after walking through the market and seeing that selection of seafood i wanted to eat seafood so badly, so we're at the restaurant now.
and i ordered some anchovies. to begin with, we have thisbeautiful plate of salad. there is parsley on here, there's lettuce, there's cucumbers and carrots and tomatoes and, i'm gonna squeeze on the lemon. just let me start witha bite of the salad. there's arugula down there too. oh, that's nice. i absolutely love therocket, or the arugula.
it just, it gives salad an extra flavor that is so good. wow, that smells incredibly good. this is a dish that i really wanted to try at this restaurant. there are cubes of fish and it came in this, i think it's a clay a clay little vessel. it came just bubbling over.
the aroma of this isincredible, you can smell all those onions. you can smell like an herb,maybe some thyme in there. and there are tomatoesin here, there's chilis. wow, this is just amazingly amazingly smelling. oh, there's even some mushrooms in here. okay, i'm just gonna takea straight up bite first. mm-hmm.
that is really hot. and incredibly good. that's almost like lava,down there. (laughs) but that is wow, that's unbelievable. oh, that's so good. it's salty. it's, i think that's is that all butter? let me just see.
i think that might all be oil, or butter. but it just provides animmense amount of flavor. you can taste the, maybe a little bit of black pepper in there. you can taste the herb in there. the tomatoes, the caramelized onions. the onions are a little bit sweet. that is remarkable. i think
it would be good with alittle squeeze of lemon. and the fish itself is also really good. it's very soft. but not like starchy or mushy. that is superb. get some bread go ahead and dip intothat butter and the fish.
with that lemon. and those onions. those onions are insane. this is one of the best dishesso far i've had in turkey. and also, the other dish that i was really looking forward to, and i'm glad i have a chance to tryit in turkey is hamsi, which are anchovies. and i got the grilled version.
looks like they kind ofbutterfly cut the anchovies. and maybe there's a very light breading or batter on them, before being fried. or these are grilled, yeah. and then they sprinklethem with some chili and some, i think it'san herb, or maybe zatar. and, i'm just gonna tryone of these guys first. put this down on my plate. anchovies are a beautiful thing.
has just a very faint bitter taste to it. but then they're reallysoft, really tender. they have a little bitof a crispy exterior. and then just a very lightfinish with that herb and chili. anchovies are a wonderfulthing from the sea. they also dished us this side plate and i think this is the maybe this is roasted chilies in tomatoes, i'm not totally sure.
and then, i'm not sure what that is. i'll try this thing, which i'm not sure of what it is first. it doesn't really have a smell at all. ohh. i think that's eggplant. roasted eggplant. and then this one, i've hadit a number of times already so far being in turkey.
and it is marvelous. i think it is red chili. it's a little bit sour. and there's like a, ithink it's a really nice parsley flavor. i'm honestly not sure if this is oil, like olive oil, or butter. but it is so good. now i'm just trying tofish out all of the rest
of those herbs and onions. and also the garlic in here. that's so good. this was one of myfavorite dishes so far this entire trip to istanbul. wow, that was good. i just paid, and we were about to leave but then they gave us acup of tea and some dessert to try, so that is very kind of him.
i don't know the name of this, but i think i've had versions of it. i think it's semolina. and then served with bananas. let me taste a bit of this with a banana. yeah, i think that is semolina. it has a grainy texture. a little bit of a honey like sweetness.
and with that banana, itactually accompanies it very well. if you eat that together,it's almost like banana bread. in a different shape. always good to finish a meal with tea. that was an amazingly good meal. the staff and the owner and the waiters, they're all really niceat that restaurant. and it's in kind of a really quiet street.
very close to kadikoy market. i found that restaurantjust by doing a quick foursquare search in this area. and i wanted to findsomewhere that served hamsi which are those anchovies. the anchovies were good. but that black sea salmon turned out to be theabsolute winner, one of the best dishes, maybe thebest dish i've had so far
in istanbul. that was amazing. we're getting back on the boat heading back to the other side back to europe. and i'm not really surewhy, but both times we took the boat, it was free,there was no charge. i'm not sure if it's just today or if we got on the free boat.
i don't know, but it was free, both times. we decided to take alittle stroll up the hill. we're now in the vicinity of galata tower. we have come to the base of istakal street and there's one thing we just got to do. i'm gonna pass the camera to ying and i'm gonna be the victim. you want vanilla or chocolate? - vanilla, chocolate, lemon.
- [ying] vanilla. - vanilla please. (singing) - he's so fast, i don'teven know what's happening. (laughing) - taste. - mmm. - taste.- i think i got it now. i'm not totally sure,but i think i've got it.
even though you see theice cream man dishing out the ice cream andplaying with their customers when you're actually the victim of it (laughs) you really don'teven know what's happening. they're so fast. and, it's pretty awesome. it's such a sticky ice cream. i got a few licks of ice cream when we was dishing it out to me.
but let me taste it really now. (drumming)oh yeah. yeah, it's such a stickyice cream, it's almost like it has some elasticity to it. whoa. yeah, it's so sticky,it's like dough almost. (laughs) - yay. (kissing)
- (laughs) thank you. thank you.- [marc] thank you. every time i'm walking past and i see somebody ordersice cream like that you always see them getting played with. and so you think you knowexactly what they're gonna do, but they fool you every single time. how's the ice cream? - ay, it's good.
- yeah, it's a really sticky ice cream. it almost has like a a mozzarella cheese, butwe got the vanilla flavor. it's almost a mozzarella cheese flavor. and a little bit of anelasticity, as well. or some seriouselasticity, that's how they can play with it so much. this is the restaurant weare looking for right here. hello.
- are you marc?- [marc] yes. - how are you? - [marc] how are you? - fine, thank you. - [marc] did david? - yeah.- [marc] send you a message? - he send me a message. - [marc] okay. (laughs) - and also some pictures.
- [marc] okay. - this way. - thank you very much. oh yes, he said this is the best for the kabob. i am sitting here bar side, watching him grill the meat. and the smoke coming offthe aroma of that meat and just the expertiseof how he is grilling it
is incredible. for the kabob, he mixed theminced meat with the spices right there before heput it onto the sword. and then he put it onto the sword and then stuck it straightonto the hot charcoal. this is an incredible experience. this restaurant iscalled zubeyir ocakbasi. and this is a style ofkabob and a style of grill where they have, it'sright, the grill is right
in the center of the restaurant. and then there's this like metal chimney which goes up through the roof. and that is the centerpieceof the restaurant and that's where all the meat goes down. that's where all the meat is grilled. and that, it's almost likea vacuum, it just sucks up all this smoke, andjust, it's incredible. it keeps the fire so stoked and so hot
as it grills the meat. we got a lamb kabob. we got some chicken. we're gonna get some lamb chops, as well. and then also he roastedsome chilies and tomatoes. look at that, you can actually still see all of the spices mixed in. there's maybe that's some parsley. you can see the littlechili flakes in there.
i have to begin with a kabob. and i am just gonna gopure meat on this bite. look at how tender that is. oh, it's so tender, itactually just falls apart in your fork. oh wow. oh my goodness. that's absurd. oh, that is
that is unbelievably flavorful. oh, it's salty. you can taste the lambflavor and the lamb fat. oh, and that like extra smokey fire it just gives it like this incredible like depth of smoke embeddedinto the minced meat. i have had kabobs before, but i have never had a kabob like that. for my next bite, i'lltake some of this bread.
and then break off a piece of a kabob. it's so tender. and it definitely has ahigh fat content in there because it is so just packed with flavor and juicy. and then i'm gonna addin some of these onions and sumac. that is meat sensation. next i'm gonna try this eggplant salad.
i'll take some of that bread. and just scoop, scoop a bit of this up. that is fantastic too. extremely creamy. and i think there is somechilies in there, too. i think that's, could that all be parsley? and then tomatoes. ah, this is beautiful. i think that's a balsamic
and olive oil dressing. but really like densely flavorful. and then, diced up tomatoes. and i think that's parsley. i'm gonna move a chili, one of these roasted chilies over my plate. oh. and also one of these scorched tomatoes. open up this.
i really love these fire-roastedchilies and tomatoes. i just got to have a piece of that chili. that fire-roasted flavor they're soft on the inside and have that skin, that like burned skin. oh, that's very like crackery. yeah, that's like a a very paper thin almost cracker like crispy.
and then i think it's topped with dried chili flakes. or maybe a chili paste. and some kind of herb, maybeeither parsley or cilantro. this restaurant is known for their kabobs but i think they are most well known for their lamb chops. so the lamb chops have arrived and these are fresh off thegrill, just moments ago.
oh these are, i can't wait. i can't wait. ohh yes. oh, look at that, get aclose up of this interior. that is impressively good. oh, i don't even barelyknow how to describe it, it's, oh wow. you can taste the pastures. maybe with some onions on this next bite.
set this down. and i think that is a little layer of fat on the edge there. and i will these are some, it's definitely expertly grilled and seasoned. but at the same time, this is some very good quality lamb. that is a
a very a lamb chop thatyou'll never forget. this is ying's position. ying being (mumbling). ending our meal with some watermelon and maybe honeydew melon. nothing like juicy sweet watermelon. after such a a meaty, salty, marvelous feast. that was not only
one of the more incrediblemeat meals that i've had, that was just anunbelievable meal experience. that food was so good, thatkabob and those lamb chops just, mind blowingly delicious. special thank you toali, who took care of us in that restaurant. that was fantastic. and also to mr. david dudi, nama, and honuman, thank youall for your recommendation.
that was just another justoutrageously good meal. and actually today, we have had threeback-to-back amazing meals. this has just been a, this is actually ourfinal day, tomorrow we are going to the airport andwe are leaving istanbul. so it is it was just an absolute joyful last full day in istanbul.
and i'm gonna, istanbul. (shouting) some great people and somuch good food in istanbul. i'm gonna end the videofor today right now. thank you all for watching today's video. please remember to give it athumbs up if you enjoyed it. and leave a comment below,and make sure you subscribe for lots more food and travel videos. and, thank you again for watching.
(upbeat music)
0 comments:
Post a Comment