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 take time to explore both the historic Spice Bazaar, an indoor market built in the 17th century, and the incredible food markets located in Kadikoy, on Istanbul’s Asian side.
We begin with an immersion into the sights, scents, and tastes of the Spice Bazaar. We pause to sample the distinctive spices, herbs, dried fruits, and nuts that form the basic elements of Turkish cuisine. Our docent, an expert in local gastronomy, explains the provenance of these items, as well as the history of the market itself.
Leaving the Spice Bazaar, we take the twenty minute ferry ride across the Bosphorus to Kadikoy, on the Asian side of Istanbul. Along our way to the main market, we stop to visit some of the historic specialty food stores in Kadi
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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 take time to explore both the historic Spice Bazaar, an indoor market built in the 17th century, and the incredible food markets located in Kadikoy, on Istanbul’s Asian side.
We begin with an immersion into the sights, scents, and tastes of the Spice Bazaar. We pause to sample the distinctive spices, herbs, dried fruits, and nuts that form the basic elements of Turkish cuisine. Our docent, an expert in local gastronomy, explains the provenance of these items, as well as the history of the market itself.
Leaving the Spice Bazaar, we take the twenty minute ferry ride across the Bosphorus to Kadikoy, on the Asian side of Istanbul. Along our way to the main market, we stop to visit some of the historic specialty food stores in Kadikoy, many of which have been in operation since the early to mid-1900s. These include Baylan Pastanesi, 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.
Along with our docent, we head 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 pick our way through the stands as our docent explains the provenance of key items and their role in Turkish gastronomy.
We linger at a few of the more unusual stops, including the pickle shop, where anything that can be pickled is pickled. Here we discuss the presence of a wide range of exotic vinegars and sauces that have only recently regained popularity in kitchens around the world. Of special note is 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 trendy gourmet food item.
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 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.
Having tried new tastes, we will wrap up with a cup of Turkish coffee done the traditional way. At the end of this walk, you will have a basic understanding of rich Turkish cuisine and you will easily be able to select among diverse restaurants of the city and order your meals.
Note :The cost of this tour includes tastings from different stores in the markets. There is ample opportunity to buy food to take home, some of which can be vacuum-packed for travel. This walk can be combined with:
Authentic Tastes: A Curated Lunch, at Çiya, one of Istanbul's, best-known restaurant amongst gourmets. Here we'll enjoy a sit-down lunch, annotated by our docent, complete with a selection of dishes from a broad geography from Mesopotamia to Istanbul.
