Traditional Cuisine

ISTANBUL CUISINE
As a synthesis of east and west, the culture of Istanbul is reflected very much in its culinary tradition. A rich and diverse blend of cultural influences accumulated over the years, the cuisine of Istanbul offers visitors a sumptuous spread of the very best traditional Turkish dishes.
The range of ingredients used is similarly vast, with recipes incorporating every kind of meat, fish, vegetable, and fruit, besides a myriad of spices. Dishes based on seafood, beef, lamb, goat, chicken, goose, duck, rabbit, and various fowl; casseroles combining meat and vegetables; cold vegetable dishes cooked in olive oil; stuffed vegetables; salads; fruit compotes and drinks; milk puddings and pastries: these are just a few examples of what Istanbul cuisine has to offer.
Whether a confirmed meat eater, a seafood fan, or a vegetarian, diet-conscious or a stickler for spicy food, you are certain to find a host of dishes to your liking in Istanbul.
OTTOMAN DESSERTS & SWEETS
Ottoman desserts and sweets are concocted from an unusual and surprising range of ingredients, unlike anything you've tasted elsewhere in the world. Puddings made from chicken breast, puddings made with pulses and dried fruits, compotes, marzipan "pillows" filled with rose water scented raisins, baked pastry mixtures or hazlenuts and angel hair pasta in butter and sugar syrups, deep ruby red candied quince, candied butternut squash (a denser pumpkin), rose petals in cream, sherbet, and of course the elastic and pliable ice creams, which street vendors still render in acrobatic feats of juggling. Many deserts are served with a cream so thick it can be cut with a knife.
Halva has several flavors, is mixed with walnuts, peanuts and pistachios, and also comes in different varieties. Irmik Helvasi, for example, is a delicious semolina and pine nut puddling. Turkish delight, or lokum, comes in dozens of varieties and color combinations, and may be flavored with chocolate, cinnamon, pistachio nuts, sesame needs - in fact such a variety that you need to see it to believe it, so go to the Misir Çarsisi, the old Egyptian Spice Market and see for yourself. The Turkish Delight of Haci Bekir has become legendary over the 200 years since he opened his confectionary in 1777, which is still open to this day. He also produced akide sekeri, a multi-colored candy which the janissary soldiers presented in the Grand Vizier if satisfied with their pay.
ASITANE RESTAURANT
The restaurant first opened for service in 1992 and offers specialities such as kavun dolmasi (stuffed melon), saray usulu pirinç (rice, palace style) and kivde. All credit cards are accepted.
BORSA RESTAURANT
Opening first in 1927, the restaurant now operates through three different branches. Specialities include Hunkarbegendili kebap (pureed aubergine with lamb), kuzu tandir (lamb cooked tandoori-style) and sebzeli kebap (meat and vegetable kebap). Credit cards are accepted.
DARÜZZIYAFE RESTAURANT
The building that houses the restaurant was used in Ottoman times as a kitchen for the poor within the Süleymaniye Mosque Complex. In 1992 the building was restored and began functioning once more as a restaurant. Specialities include Suleymaniye Çorbasi (Suleymaniye soup), Daruzziyafe Köftesi (Daruzziyafe meat balls) and Fukara Keskulu (milk pudding with almonds). Credit cards are accepted.
HACI ABDULLAH RESTAURANT
Haci Abdullah is one of the few surviving restaurants in Istanbul which serves traditional Ottoman cuisine. Deserving particular mention are Hunkarbegendi (pureed aubergines with lamb); Elbasan tava; Manisa kebabi; kuzu incikli patlican (aubergines with lamb); kuzu tandir (lamb cooked tandoori-style); kuzu dolmasi (stuffed lamb); and kuzu incik baglama (lamb 'olives' stuffed with aubergine and tomatoes). Haci Abdullah is famous for its fruit compotes, but also makes an excellent baked quince and dessert of bananas, cream and honey. Credit cards are accepted.
HACI SALIH RESTAURANT
A good selection of traditional Turkish foods are to be found at this family-run restaurant, which was established in 1942. Credit cards are not accepted.
KANAAT RESTAURANT
The menu at Kanaat, which opened in 1880's, features 80 different dishes. Notable among these are the Ozbek pilavi (Uzbek pilau) and assortment of guvec (claypot casseroles). Credit cards are not accepted.
KONYALI RESTAURANT
Established in 1897, the restaurant has five branches in Istanbul. Most traditional Turkish dishes are on offer, while specialities include Borek (savoury pastries), Avci kebabi (lamb and vegetable kebab), Portakalli (orange) baklava and Etli ekmek (meat-topped Anatolian pizza). Credit cards are accepted.
PANDELI RESTAURANT
Established in 1901, the restaurant is located above the main south-facing entrance to the Spice Bazaar. Main sources to be recommended include Levrek kagitta (baked sea bass) and Begendili kebab (mixed vegetable and lamb kebap), while on the dessert menu the following are particularly worth trying: Sariburma; Visne ekmegi (chery bread soaked in syrup); Kazandibi (baked milk pudding ); Gullac (milk pudding with rose water and walnuts); Tulumba (deep fried pastry in thich syrup); and Kurabiye (sweet bicuits).
SULTANAHMET KOFTECISI RESTAURANT
As its name suggests, the resturant's chief speciality is Sultanahmet koftesi (Sultanahmet meat balls), a dish highly prized but rarely found in Istanbul. Credit cards are accepted.