About the Markets of Istanbul Walk in Istanbul
Lying not only at the intersection of two continents but also where the fertile agricultural lands of the Turkish isthmus meet the sea, Istanbul possesses some of the most vibrant markets in the Eastern Mediterranean. During this three-hour culinary walk we'll venture across to the Asian side to visit Kadikoy where one of the city's best markets resides.
We'll begin with a look at history and a visit to some of the historic specialty food stores on the way up to the market, many of which have been in operation since the early to mid 1900s. These include Baylan Pastahanesi, the famous pastry shop, Cafer Erol and Hacı Bekir Şekercisi (sweet makers) and the neighborhood's own Mısır Çarşışı (Spice Bazaar), a tiny shop, that has been operating since 1916. Stepping into these shops and immersing oneself in their rich, historic interiors, is like stepping back in time.
With our docent, an expert in local Turkish cuisine, we'll head up to the main outdoor market of Kadikoy, a colorful, burst
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Lying not only at the intersection of two continents but also where the fertile agricultural lands of the Turkish isthmus meet the sea, Istanbul possesses some of the most vibrant markets in the Eastern Mediterranean. During this three-hour culinary walk we'll venture across to the Asian side to visit Kadikoy where one of the city's best markets resides.
We'll begin with a look at history and a visit to some of the historic specialty food stores on the way up to the market, many of which have been in operation since the early to mid 1900s. These include Baylan Pastahanesi, the famous pastry shop, Cafer Erol and Hacı Bekir Şekercisi (sweet makers) and the neighborhood's own Mısır Çarşışı (Spice Bazaar), a tiny shop, that has been operating since 1916. Stepping into these shops and immersing oneself in their rich, historic interiors, is like stepping back in time.
With our docent, an expert in local Turkish cuisine, we'll head up to the main outdoor market of Kadikoy, a colorful, bursting strip of gourmet food shops and stands of fishmongers, butchers, fruit vendors, and other traders. We'll hear the fish sellers first, advertising their wares in a constant throaty hum. For an hour we'll pick our way through the stands as our docent explains the provenance of key item and its role in Turkish gastronomy.
We'll linger at a few of the more unusual stops, including the pickle shop, where anything that can be pickled is pickled. We'll discuss the presence of a wide range of exotic vinegars and sauces that have only recently regained popularity in kitchens around the world including verjuice (verjus), the extract of unripe grapes well-known in the Middle Ages and used in many Turkish sauces. Labeled as "koruk ekşisi," this pale golden-green viscous liquid may be the next gourmet accessory.
We'll also stop in the deli to watch people placing their orders. Seasonal sweets fill the front display cabinet, perhaps bright burnt oranges of kabak tatlısı (pumpkin dessert), ruby red of ayva tatlısı (quince dessert) or the molded un helvası (flour halva)—all an irresistible attraction. The bakery will allow us to taste a range of sweet and savory offerings, while a visit to the Tariş trading company will give us a chance to try pomegranate sauces (nar sosu), raisins (kuru üzüm) and dried figs (incir). Depending on time, we may also stop in the olive oil shop; sample cheese helva, a cake-like alternative to the traditional sesame halvas; visit the yoghurt and honey shop; try sumac ekşisi (sour sumac juice) or tea.
We'll wrap our walk with a visit to the renown Çiya, probably Kadıköy's, if not İstanbul's, best-known restaurant amongst gourmets. Here we'll enjoy a sit-down lunch, annotated by our docent, complete with a number of salads and other delicacies, wrapping up with a Turkish coffee done the traditional way.
