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Top 10 street food venues in Turkey ranked by Hürriyet jury
Top 10 street food venues in Turkey ranked by Hürriyet jury
Street food is one of the most delicious ways to get to know a country and its culture. Hürriyet’s Gastronomy Jury has ranked the best street food venues in Turkey. Click through for the best of the best...
1) Unkapanı Pilavcısı (Turkish rice), Istanbul - This small restaurant is at Istanbul’s Plakçılar Çarşısı (Record Sellers’ Market) inside the İMÇ complex. “The taste of its pilav could even beat the most delicious rice cooked at home, a taste which is worth the commute” said our jury member Hülya Ekşigil. With chickpeas or with chicken, the rice is served with yayık ayran (buttermilk ayran). Phone: (212) 522 91 55 Photo: Muhammed Yasin İrik / Alamy
2) Ozzie’s Kokoreç, Istanbul - Oğuzhan Sayı, the owner of Ozzy’s in Dolapdere, Istanbul, took over the restaurant after his father’s death. After extensive research, he started to cook and sell kokoreç, as it has been told. Traditional street food kokoreç is charcoal grilled lamb intestines wrapped around seasoned offal. According to our jury member Ebru Eke, its oil does not freeze on the roof of one’s mouth. It is soft on the inside and crunchy on the outside. One portion is 40 Turkish Liras.
3) Dostlar Fırını (bakery): The Address of Boyoz, İzmir - The bakery was opened in Alsancak in 1983. According to our jury member Özlem Mekik, it is the first venue to be remembered in the city when one says boyoz. Boyoz with spinach or artichoke is recommended with cooked eggs. A plain boyoz is 1.50 Turkish Liras.
4) Basta! Street Food Bar: New generation dürüm, Istanbul - Basta! was opened in Moda, Kadıköy by chefs Kaan Sakarya and Derin Arıbaş. With its burgers and durum (wrap) filled with calf and lamb ribs, it has added a different twist to traditional dürüm. Dürüm with meat is 25 Turkish Liras, the lamb burger is 26 liras. (216) 414 08 65
5) Baba Söğüş Beşiktaş, Istanbul - Baba Söğüş in Beşiktaş serves as the original İzmir söğüş as a wrap or as a portion. Söğüş is meat cooked by boiling and then served sliced and cold. It can also include the tongue, cheek and brain of the animal. A wrap is 14 Turkish Liras, a portion is 19 liras.
6) Serkan & Hamza Midye (Mussels), İzmir - The mussel shop is in Balçova, İzmir, serving mussels, fish and kokoreç. Just like 80 percent of stuffed mussels’ vendors, they are also from Mardin. The owners cook the mussels themselves. A skewer (one portion) of fried mussels is 19 Turkish Liras, a sandwich with mussels is 12 liras. Photo: Alexander Mychko / Alamy
7) Cici Piknik Büfe, Ankara - One of the most famous places in Kızılay, Ankara, Cici Piknik is always crowded. The small shop is always full of people who would like to taste the restaurant’s famous “döner dürüm” (doner wrap). Even though it is open until 8 p.m., sometimes döner finishes earlier. Photo: : Hakan İpekçi / Alamy
8) Memoş Tantuni, Mersin - The hometown of tantuni is Mersin and the address for tantuni in Mersin is Memoş. Tantuni is a spicy dürüm consisting of julienne cut beef or sometimes lamb stir-fried on a metal plate. “Tantuni made from real beef is one of the classic tastes,” said our jury member Ebru Eke. It is one of the oldest ones in the city.
9) Levent Börekçilik, Istanbul - Levent Börekçi has three branches in Istanbul but its main branch is in Yüreğir, Adana. It is famous for its börek filled with cheese (savory pastry filled with cheese). Three kinds of cheese are used in the filling. Brace for a long queue...
10) Çiğköfteci Hüseyin Usta, Istanbul - The peddler from the southeastern province of Şanlıurfa serves çiğ köfte or “steak tartare a la turca” in the pier of Karaköy, Istanbul, from a mobile cart. Çiğ köfte is made with bulgur, onions, tomatoes, and hot red pepper flakes. It is usually served as an appetizer or meze. Although the traditional recipe requires raw ground meat (beef or lamb) vendors have been banned in Turkey from selling it with raw meat in order to prevent health problems. It has now evolved into a vegan dish and does not include meat. It is served in a lettuce leaf seasoned with lemon juice and pomegranate molasses. Photo: Murat An / Alamy
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