dumplings – Istanbul Eats

Thwap. Thwap. Thwap. “Do you hear that?” asked Sean Roberts, an expert on Uighur culture and politics and our dining companion for the day. “They’re making the lagman.” As if inspired...

http://istanbuleats.com/2012/10/turkistan-restaurant-lagmania/

In a desk drawer at Istanbul Eats HQ is an envelope of leftovers from days when life was less sedentary: Tajik somoni, Kyrgyz som, Cypriot pounds, a wad of Macedonian denar and a small stack of G...

http://istanbuleats.com/2012/09/cafe-niko-goodbye-lari/

(Editor’s Note: This guest post was written by Jeff Gibbs, a denizen of Istanbul’s Asian side and author of the very engaging blog “Istanbul and Beyond.”) It seems like every İstanbullu ...

http://istanbuleats.com/2012/07/hingal-manti-dumplings-in-exile/

(Editor’s Note: This guest post was provided to us by Olga Tikhonova, who writes a wonderful blog about Istanbul food and life in Turkey. To her credit, Olga has managed to track down what had ...

http://istanbuleats.com/2011/10/cafe-euro-georgia-on-their-menu/

(Editor’s Note: Since it turns out that “DTVAE,” our favorite Uighur restaurant in town, is closed while the Ottoman-era building it is in is being restored, we thought it might be worthwhi...

http://istanbuleats.com/2010/11/mihman-plov-and-happiness/

After a while, some Turkish food, like mantı, can become repetitive – serving after serving of the same tiny, boiled dumplings with yogurt. Deeply conservative when it comes to food, Turkish c...

http://istanbuleats.com/2010/09/emek-manti-evi-diabolical-dumplings/

The mini dumpling mantı, a dish that traces its roots to the mobile kitchens of nomadic Turkic tribes in Central Asia, is often referred to as “Turkish ravioli.” But could the Turks have bea...

http://istanbuleats.com/2009/09/gonul-abla-mighty-manti/

Editor’s note: The Ottoman-era building that houses this restaurant is currently undergoing restoration, which means that the restaurant is closed for now. According to one of its owners, the r...

http://istanbuleats.com/2009/08/dogu-turkistan-vakfi-as-evi-east-meets-east/

In eastern Turkey, a lamb is consumed literally from head to tail, with hardly any part of the animal going uncooked. One of the specialties from the region, particularly in the area around the p...

http://istanbuleats.com/2009/06/kaburga-sofrasi-the-rib-shack/

According to our Turkish-English dictionary, the word “Çerkez” means “Circassian,” but in our book it is synonymous with “delicious.” As evidence, look no further than Fıccın, a fr...

http://istanbuleats.com/2009/04/ficcin-the-caucasian-sensation/