This is the first of a series of entries about my vacation in Istanbul. There is so much to share about this wonderful city, and of course I will start with the food :) I highly recommend all of the restaurants seen below.
The origin of Baklava is claimed by many ethnic groups and variations of this rich dessert are popular through Turkey, the Balkans, and much of Central Asia. The turkish variety can be made of pistacios or walnuts; I prefer walnuts. The thought of diet baklava made me want to vomit, but I still found the concept interesting.
Albura Kathisma Restaurant is located in the heart of old town. The meal was our first experience at Turkish cuisine. The food was very traditional and tasty.
The mashed-potato-looking stuff below is actually pureed eggplant. It has the consistency of gluey paste, but tastes devine.
For our departure dinner we at at this "Green House. "
This assorted appetize plate is very typical of Turkish cuisine: stuffed eggplant and two kinds of beans. We all agreed that the preparation and seasoning of the beans cannot be beat.
This main course was stuffed olive leaves. I was pleasently surprised because it tasted nothing like the dish you find in Greek restaurants (of course it was much better).
I do not have any pictures of the food at this restaurant, but it is a must for lunch. There are 2 meats to choose from: beef meatballs or lamb kabobs. Most of us agreed that the meatballs were the best choice. You cannot go wrong with the bean salad as a starter and semolina helva for dessert.
Located on the Asian side of Istanbul the çiya chef provided us a feast for lunch. The owners have 3 locations, each with a different atmosphere.
The Pudding Shop was another favorite among our group for lunch. Our meal there, pictured below, was a bit pricey compared to others, but the taste made the cost worth it. The custard rice pudding is a must.
