• Shopping Centers (Malls)

 

Cevahir

Address: Büyükdere Cad. No: 22, Şişli

Phone: (212) 380 1352

Website: www.istanbulcevahir.com

 

Profilo

Address: Cemal Sahir Cad. No: 6-28, Mecidiyeköy

Phone: (212) 216 4400

Website: www.pam.com.tr

 

Akmerkez

Address: Nispetiye Cad. Ulus / Etiler

Phone: (212) 282 0170

Website: www.akmerkez.com.tr

 

Kanyon

Address: Büyükdere Cad. No: 185, Levent

Phone: (212) 353 5300

Website: www.kanyon.com.tr

 

Metrocity

Address: Büyükdere Cad., 1.Levent

Phone: (212) 344 0660

Website: www.metrocity.com.tr

 

İstinye Park

Address: İstinye Bayarı Cad., İstinye

Phone: (212) 345 5555

 

Capitol

Address: Mahir İz Cad. , Altunizade

Phone: (216) 554 7777

Website: www.capitol.com.tr

 

Carousel

Address: Halit Ziya Uşaklıgil Cad. No: 1, Bakırköy

Phone: (212) 570 8434

Website: www.carousel.com.tr

 

• Sweetshops

 

Ali Muhittin Hacı Bekir (Eminonü)

Address: Hamidiye Cad. No: 83, Eminönü

Phone: (212) 522 0666  

                         

Ali Muhittin Hacı Bekir (Taksim)

Address: İstiklal Cad. No: 127, Beyoğlu

Phone: (212) 244 2904

 

• Jazz, Rock or Pop Music Cafés

 

Babylon                                                                                         

Address: Şeyhbender Sk. No: 3 Asmalımescit, Tünel

Phone: (212) 292 7368

Website: www.babylon.com.tr

 

Ghetto-Genuine Music Lounge

Address: Kalyoncu Kulluk Cad. No: 10, Beyoğlu

Phone: (212) 251 7501

Website: www.ghettoist.com

 

Hayal Kahvesi                                                             

Address: Büyükparmakkapı Sk. Afrika Han No: 19, Beyoğlu

Phone: (212) 244 2558

Website: www.hayalkahvesibeyoglu.com

 

Indigo

Address: Gümüssuyu Mah. Osmanlı Sk. Alara Han No: 11/10, Taksim

Phone: (212) 244 8567

Website: www.indigo-istanbul.com

 

Nardis Jazz Club

Address: Kuledibi Sk. No: 14, Galata

Phone: (212) 244 6327

Website: www.nardisjazz.com

 

 

Revan Pera

Address: Evliya Çelebi Mah. Refik Saydam Cad. No: 15/A, Beyoğlu

Phone: (212) 243 6565

Website: www.revan.com.tr

 

Riddim

Address: Sıraselviler Cad. No: 69/1, Taksim

Phone: (212) 251 2723

Website: www.riddim.com.tr

 

Studyo Live

Address: Atıf Yılmaz Cad. No: 17/A, Beyoğlu

Phone: (212) 244 7712

Website: www.studiolive.com.tr

 

Q Jazz Bar

Address: Muallim Naci Cad. No: 168, Kuruçeşme

Phone: (212) 359 1582

Website: www.lesottomans.com

Food & Drinks

Turkish Cuisine is considered to be among the best in the world. So many civilizations, so many styles, and the abundant food supply contribute to today’s cuisine.

 

“Afiyet olsun!” is an expression used to wish that a meal be enjoyed. Unlike other cultures, the expression is used both before and after the meal.

 

When anybody wants to express apperception about food prepared by someone else, he says “Elinize sağlık!” which means “May God give health to your hands”. When proposing a toast, the expression “Şerefe!” is used which literally means “to your honor!”.

 

LOKANTA (RESTAURANT)

 

This kind of restaurant is typically Turkish and offers home-cooking style food. From a selection of meals, it is possible to go to the window and choose whatever you like.

 

Güveç is any kind of meat prepared in a casserole. 

Bulgur Pilavı is cooked pounded wheat.

Dolma is stuffed vegetables, usually grape leaves, peppers, eggplants, cabbage leaves or mussels filled with rice, minced meat and raisins.

Hünkâr Beğendi is Sultan’s Delight. It is simply chopped lamb pieces served on eggplant puree.

Musakka is a very common eggplant dish with ground meat.

Karnıyarık is stuffed eggplant. 

 

Meatballs, vegetables or liver are among traditional Turkish food. Offal; nothing is wasted; on the contrary offal plays and important role in Turkish Cuisine. Tripe, head, trotter, brain, tongue, intestine and liver are among the most common.

 

SPICES

 

Spices play a very important role in the Turkish Cuisine. Here is a list of common spices and herbs:

 

Adaçayı	Sage		Kırmızı Toz Biber	Paprika
Anason	Aniseed		Kişniş Otu	Coriander
Biberiye	Rosemary		Kuş Burnu	Rose Hip
Çörekotu	Black Cumin		Mercanköşk	Marjoram
Çöven	Soapwort		Nane	Mint
Defne	Bay Leaf		Roka	Rocket Leaf
Dereotu Tohumu	Dill		Safran	Saffron
Hardal	Mustard		Salep	Orchid
Hindistan Cevizi	Nutmeg		Sumak	Sumac
Ihlamur	Linden		Tarçın	Cinnamon
Karanfil	Clove		Tere	Cress
Kekik	Thyme		Vanilya	Vanilla
Kimyon	Cumin		Yeni Bahar	Allspice
Kına	Henna		Zencefil	Ginger
Kırmızı Biber	Red Pepper

 

KEBAPÇI

 

This is the place where kebaps are sold. Kebap is roasted, broiled or grilled meat prepared in many different ways, each of them named by adding a word to kebap; döner kebap, şiş kebap, patlıcan kebap, etc.

 

Şiş Kebap is cubes of marinated chicken or lamb meat on skewers. Meat on skewers is grilled in a barbecue.

Adana Kebap is barbecued spicy meat mounted on a wide skewer. This is ground lamb meat that is mixed with fat from lamb’s tail.

Urfa Kebap is very similar but it is not spicy.

Köfte is grilled or fried meatballs.

Döner Kebap is lamb meat roasted on a revolving spit.

 

FARINACEOUS FOOD RESTAURANTS

 

These differ from Italian Pizza to Turkish farinaceous foods such as “börekçi”, “pideci”, “lahmacuncu”, “mantıcı” or “simitçi”, etc.

 

Börek is layers of pastry filled with cheese, eggs, vegetables, or minced meat, then fried or baked.

Gözleme is very common in rural areas; it is thin dough (phyllo dough) filled with cheese and parsley or anything you like, and baked on a thin iron plate placed in a wood or charcoal fire.

Pide is a thick dough base filled or covered with any combination of meat, cheese, mushroom, eggs, etc. It is quite similar to pizza but served with butter and grated cheese.

Lahmacun is a thin round dough base covered with a spicy mixture of minced lamb meat, onions, tomatoes and parsley.

Mantı is a kind of pasta filled with minced lamb meat and served with yogurt, garlic and butter on top. Mantı is usually eaten as a main dish.

Simit is circular crisp bread covered with sesame seeds, and is very common in Turkey. Simit is generally eaten plain, or for breakfast with cheese and tea. It is often sold by street vendors from pushcarts, or it is carried on a tray that they put on their heads.

 

MEYHANE & FISH RESTAURANTS

 

These restaurants serve proper dinners. First, a large variety of “soğuk meze” (cold appetizers/ hors d’oeuvres) are offered on a big tray from which you can choose few, and then you should sample a few “sıcak meze” (hot starters) before the main dish. The main dish will be either fish or meat. After having dessert or fruit, as the locals do, it is time to drink a cup of Turkish coffee.

 

Meze:

Yoghurt is very important in Turkish Cuisine. The word yoghurt or yogurt is derived from Turkish word yoğurt. It comes plain or with garlic. Many of the mezes are served with yoghurt.

 

Pilaki is beans cooked with garlic, tomato paste, carrot and olive oil.

Cacık is yoghurt with garlic, grated cucamber, dried mint and just a few drop of olive oil.

Dolma is stuffed vine leaves, cabbage leaves, chard, peppers, zucchini or eggplant. If it is made with olive oil and no meat, then it is a meze.

Arnavut Ciğeri meaning Albanian liver is fried liver. It is served with onions and parsley.

Fava is mashed broad beans.

Çerkez Tavuğu meaning Circassian chicken is poached chicken with walnut sauce.

Humus is mashed chickpeas with sesame, garlic, olive oil, lemon juice.

Haydari is thick yogurt with garlic spread.

Köz Biber is barbecued red peppers with garlic and vinegar.

Acılı Ezme is hot spicy freshly mashed tomato spread with onion and green herbs.

Kısır is prepared with bulgur (pounded wheat), tomato paste, parsley, onion, garlic, sour pomegranate juice and lots of spices.

Piyaz is bean salad with onions and tomatoes.

Patlıcan Salatası is eggplant salad and served in various ways. Barbecued eggplant is mashed and served with olive oil and parsley. Barbecued eggplant is chopped and mixes with onions, garlic, tomatoes and parsley. It is served with yoghurt.

Babaganuş is a kind of eggplant salad also.

Şakşuka is fried eggplant with tomato sauce.

Roka Salatası is rocket leaf salad.

 

“Sıcak Mezes” (Hot starters) are served before the main couse. Among them are fried mussels or squids, shrimps, various kinds of “börek”, fried potatoes, etc.

 

Ahtapot	Octopus
Alabalık	Trout
Barbunya (Mullus barbatus)	Red Mullet
Çinakop	Younger Blue Fish (smaller than Sarıkanat)
Çipura (Sparus aurata)	Gilthead Sea Bream
Çiroz	Dried Mackerel
Deniz Kestanesi	Sea urchins
Dil Balığı (Solea solea)	Sole
Fener (Lophius piscatorius)	Angler
Gümüş Balığı ( Atherina presbyter)	Sand Smelt
Hamsi (Engraulis encrasicolus)	European Anchovy
Havyar	Caviar
İskorpit, Lipsos (Scorpaena porcus)	Scorpion Fish
Istakoz	Lobster
İstavrit (Scomber trachurus)	Horse Mackerel (Mediterranean)
İstiridye	Oyster
İzmarit (Spicara smaris)	Picarel
Kalamar	Squid
Kalkan (Rhombus maximus)	Turbot
Karagöz (Sargus rodeleti)	Sea Bream (black)
Karides	Shrimp
Kefal (Mugil cephalus)	Flathead Mullet
Kerevit	Crawfish
Kılıç (Xiphias gladius)	Swordfish
Kırlangıç (Trigla Hirundo)	Tub Gurnard
Kofana	Large Blue Fish
Kolyoz	Spanish Mackerel
Levrek (Dicentrarchus labrax)	Sea Bass
Lüfer (Pomatomus saltator)	Blue Fish
Mercan (Pagellus erythrinus)	Pandora
Mersin Balığı (Acipenser sturio)	Sturgeon
Mezgit (Merlangius merlangus)	Whiting (Chicken Fish)
Midye	Mussel
Orfoz (Epinephelus guazza)	Grouper
Palamut (Sarda sarda)	Bonito, Atlantic Bonito
Sardalya (Clupea Sardina)	Sardine
Sarıkanat	Younger Blue Fish
Sazan (Cyprinus carpio)	Carp
Sinarit (Dentex dentex)	Dentex
Somon Balığı	Salmon
Ton, Orkinos (Thunnus Thyannus)	Tuna Fish, Tunny
Turna (Sphyraena sphyraena)	Barracuda
Uskumru (Scomber Scombrus)	Mackerel (Atlantic Mackerel)
Yayın Balığı	Pike
Yengeç	Crab
Zargana (Belone vulgaris)	Garfish

 

 

TATLICI

 

This is a place where they sell different kinds of sweets. There are many of them like “baklavacı”, “muhallebici”, “dondurmacı”, “helvacı”, etc.

 

Baklava is thin layers of flaky pastry stuffed with almond paste, walnuts or pistachio nuts in syrup. Its name comes from the shape in which is cut; lozenge-shapes.

Kadayıf is shredded wheat in syrup.

Künefe is similar to Kadayıf but it also contains cheese in it. It is served hot.

 

Dough-based Desserts

 

Dough-based desserts are “Ekmek Kadayıfı”, “Revani”, “Şekerpare”, “Kalburabasma”, “Dilber Dudağı”, “Vezir Parmağı”, “Hanım Göbeği”, “Kemalpaşa”, “Tulumba”. They are all served with syrup.

 

Aşure, also called Noah’s pudding, is made from numerous (some 40) types of dried fruits and pulses.

Kaymak is thick clotted cream eaten with most sweets as well as on its own with honey or jam.

Sütlaç is rice pudding.

Kestane Şekeri is glace chestnuts (candled chestnuts). They are generally canned or kept in glass jars of syrup. The city of Bursa is famous with its kestane şekeri.

Pişmaniye is a sweet-meat made of sugar, flour and butter which resembles flax fibers.

Tahin-Pekmez is a mixture of both tahini (sesame oil) and pekmez (molasses or treacle, heavy syrup obtained from grapes)

Helva is a flaky confection or crushted sesame seeds in a base of syrup.

Maraş Dondurması is a special ice cream unique to Turkey. It was names after the southeastern city of Maraş. It is thickened and enriched with “salep” which is obtained from the roots of the wild orchid and ground. This ice cream is beaten with a paddle. You can cut it with a knife.

 

 

 

 

TURKISH DRINKS

 

Turkish Coffee

Coffee-beans used to be roasted on the hearth , left to cool in a wooden bowl, ground in a brass coffee mill, and with the fresh aroma of coffee, poured into the coffee jar. The process is continued by making coffee in a little brass pot with a long handle on the brazier or a spirit stove, and finally drunk from a small porcelain cup.

 

According to a Turkish proverb “A cup of coffee guarantees 40 years of friendship” as you can never forget a sincere and hospitable offer of a cup of bitter Turkish coffee.

 

Turkish coffee is a ritual rather than a drink. Although coffee is not grown in Turkey, Turks introduced it to the western world during the Siege of Vienna in 16 Century.

 

It is made by mixing an extremely finely ground coffee with water and sugar. According to your taste, you should let the waiter know in advance how much sugar you like: “sade” (without sugar), “az şekerli” (a little sugar), “orta” (medium sugar) or “şekerli” (with a lot of sugar)

 

As the coffee begins to heat, it begins to foam. The more foam you have on the surface of the coffee cup, the more appreciation you will acquire.

 

Çay – Tea

 

The major hot drink at breakfasts, after or in-between meals, in social gatherings or formal business meetings is always tea. Turks have one of the highest consumption rates of tea in the world. Tea is widely grown in Turkey, along the Eastern Black Sea coast.

 

Teahouses or tea gardens are abundant and everywhere. Turkish people mostly use loose tea and make tea by using two pots, one on top of the other. The upper one is smaller. The lower one is for boiling water and the top one is for stepping the loose tea with less water. While serving the tea in the small tulip-shaped traditional glass, you will mix the two according to your taste. If you like it strong, you will add more from the top pot.

 

Rakı

 

Also called “lion’s milk” Rakı is the national drink; a 90-proof aniseed- flavored alcohol. To drink “rakı” properly, one needs two long and narrow glasses. One of the glasses changes its color from a clear liquid to a milky-white when it is filled with half rake and half water.

The other is for just plain water. The etiquette is to keep the levels of the two glasses more or less the same as you continue drinking. Rakı is generally a drink that goes with a good meal. It is drunk cold, mostly with ice and requires some sort of food, the best accompaniment being some meze. The average number of glasses for one person is between 2 and 4.