Mavi Boncuk |
2 out of 32 from Turkey.
From Guardian Observer | The best food they ate in 2015
top chefs and food writers share their favourite meals this year
Source
Çiya Sofrasi and Kadiköy market, Istanbul
René Redzepi
Chef-patron, Noma, Copenhagen
Walking through Kadiköy market in Istanbul you see dried aubergines hanging from stalls, dried chilli peppers and fresh dürüm, and Turkish tea being poured all throughout. You hear street merchants calling out their catch of the day, maybe a bag of sardines, turbot from the Black Sea or a kilo of mussels. I was there en route to Çiya, in the heart of this picturesque market. Çiya to me embodies the perfect restaurant: full of tradition but not afraid of innovating, with a generous and welcoming space. The meal is a cornucopia of all there is to offer from Anatolia – lamb stewed with dried cherries, chopped parsley with vinegar, rice cooked with raisins and fistfuls of whole spices... I would happily put myself on a plane just to go and have lunch there on a beautiful spring day.
Lamb köfte at Sultanahmet Köftecisi, Istanbul
Karam Sethi
Chef-patron, Gymkhana, Trishna, London
I went to Istanbul for the first time this year and ate at a place called Sultanahmet Köftecisi. After visiting the Blue Mosque nearby, we saw the big queue outside and decided to find out what was going on. They specialise in lamb köftes grilled very simply over charcoal and served with bread, pickled chillies and their house chilli paste. We ordered one and ended up having six. It’s tough to find something so succulent and juicy and flavourful. I think it’s down to the quality and fat content of the meat, and that they serve them hot off the grill, so you can still taste the charcoal. They’ve mastered the recipe over years and years. It’s the ultimate kebab.
2 out of 32 from Turkey.
From Guardian Observer | The best food they ate in 2015
top chefs and food writers share their favourite meals this year
Source
Çiya Sofrasi and Kadiköy market, Istanbul
René Redzepi
Chef-patron, Noma, Copenhagen
Walking through Kadiköy market in Istanbul you see dried aubergines hanging from stalls, dried chilli peppers and fresh dürüm, and Turkish tea being poured all throughout. You hear street merchants calling out their catch of the day, maybe a bag of sardines, turbot from the Black Sea or a kilo of mussels. I was there en route to Çiya, in the heart of this picturesque market. Çiya to me embodies the perfect restaurant: full of tradition but not afraid of innovating, with a generous and welcoming space. The meal is a cornucopia of all there is to offer from Anatolia – lamb stewed with dried cherries, chopped parsley with vinegar, rice cooked with raisins and fistfuls of whole spices... I would happily put myself on a plane just to go and have lunch there on a beautiful spring day.
Lamb köfte at Sultanahmet Köftecisi, Istanbul
Karam Sethi
Chef-patron, Gymkhana, Trishna, London
I went to Istanbul for the first time this year and ate at a place called Sultanahmet Köftecisi. After visiting the Blue Mosque nearby, we saw the big queue outside and decided to find out what was going on. They specialise in lamb köftes grilled very simply over charcoal and served with bread, pickled chillies and their house chilli paste. We ordered one and ended up having six. It’s tough to find something so succulent and juicy and flavourful. I think it’s down to the quality and fat content of the meat, and that they serve them hot off the grill, so you can still taste the charcoal. They’ve mastered the recipe over years and years. It’s the ultimate kebab.