The food in Istanbul was in a word
- fabulous. Let’s just say I ate way more than I should have on this trip. But
the food kept coming, and it was fantastic. I had a chance to experience
historic dishes served to the sultans, like Hünkar Beğendi, a dish
of stewed lamb over eggplant purée,
and also taste creative uses of local ingredients like pistachios, pomegranate,
chestnuts and sumac, by young chefs.
Our first evening in Istanbul, Zübeyir Ocakbaşi a traditional Turkish kebab house, introduced me to
healthful Mediterranean
food. The cuisine here is perfect for sharing with a group, a mix of mezes,
vegetables dressed simply in olive oil and hearty meat kebabs. I don’t consider
myself a big red meat eater, but I went into a carnivorous frenzy with the
juicy chunks of lamb.
For a sexy night out, try X Restaurant,
with a sweeping panoramic view of the city and modern takes on Mediterranean
ingredients, including a delicious roasted turbot fresh from the Black Sea
dressed
with a citrus fennel vinaigrette, grilled asparagus, artichokes and
tomatoes. And liver never tasted as good as the seared calf liver with arugula
pesto and beetroot sauce. Even though we were stuffed, dessert was too
tempting. Warm chestnut cake with an oozing caramel center was the perfect way
to end the meal.
Turkish desserts tend to be very sweet, almost cloying at
times, with lots of honey, nuts and simple syrup. It’s hard to differentiate
between all the variations on baklava and different flavors of Turkish delight.
One of my favorite desserts, however, was a simple almond cookie, Badem
Kurabiyesi, that I had at Pandeli in the Spice Bazar. Dipped in Turkish coffee, this crumbly almond shortbread was divine.
I’m also a little obsessed with pistachios, so the pistachio paste cakes
at NAR Lokanta were too
addictive…subtly sweet with an intense nuttiness. I had to get an entire box to
bring home. The ingredients are simply pistachios, sugar and egg whites and
since no preservatives are used, this has a very short shelf life. That was no
problem though, as I devoured the whole box in just a couple days. The NAR
restaurant is run by Turkey’s premier gourmet food company and located in the
sophisticated Armaggan boutique.
Imagine if Tiffany & Co. and Dean & DeLuca joined forces, Turkish style.
Armaggan’s mission is introducing Turkish culture to the world, showcasing the
finest local designers of jewelry, clothing, textiles and housewares, as well
as gourmet olive oils, Turkish delight and organic spices. Many NAR products
are just recently available to purchase online and they
are expanding their brand to the states, so be on the lookout. A few of my
favorites include their raspberry Turkish delight, chili olive oil and of
course my pistachio and almond pastes.
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