Kaymak, the beguiling Turkish version of clotted cream, seems to have a magical effect on people, leaving them longing for more days, even weeks and months, after they've tasted it.
Even more magical is the cloud-like kaymak doled out at Beşiktaş Kaymakcisi, an Istanbul institution better known as Pando's. Run by 92-year-old Pandelli Shestakof, the small shop has been in the family since 1895 and serves up what is perhaps Istanbul's most iconic plate of kaymak and honey, a breakfast combination that is awfully hard to beat.
Recently, some unsettling news has popped up: it appears that Pando's landlord is ordering the kaymak maker to vacate the premises so that they can be renovated an turned into a snack bar. Culinary Backstreets reports:
In a previous post, this blog wrote about the grill masters of Gaziantep, considered by many to be Turkey's culinary capital. Along with kebabs, the city is also famous for its baklava, sold from countless little shops throughout Gaziantep.
In an article in yesterday's New York Times, writer Elizabeth Field, who recently made a baklava pilgrimage to Gaziantep, provides an excellent take on what make the city such a inviting culinary destination. From her piece:
The first thing you notice among passengers departing from Oguzeli Airport in Gaziantep, Turkey, is the profusion of shopping bags containing baklava, the intensely sweet Middle Eastern phyllo pastry and nut confection that is a staple of every Turkish celebration. This city of about a million people, in the province of the same name and situated on the Silk Road about 530 miles southeast of Istanbul, claims some 100 baklava shops, which supply 90 percent of the baklava consumed in Turkey. Last December, Gaziantep baklava, which is made with locally grown pistachio nuts, was awarded “protected status” by the European Union, a designation that recognizes a specific local food, protects it from imitators and potentially helps boost tourism to the area.
I had never heard of Gaziantep (often called Antep), until I attended the Gastro Istanbul culinary festival in May 2013. Countless Turkish chefs extolled it as not only the baklava capital of Turkey but also the home of Turkey’s richest regional cuisine. “It’s got a great climate that produces outstanding local produce, an ancient history that reflects Anatolian, Middle Eastern and Mediterranean influences, and a traditional food culture,” the Turkish food writer Aylin Oney Tan told me.
Fehmi Ozsut is a true Istanbul original. Owner of a small shop in the waterside that specializes in dairy dishes, Ozsut (the name, fittingly, means "pure milk") has had all kinds of previous lives, including a five-year stint as a security guard at the Waldorf Astoria in Phoenix, Arizona, where he says he wrestled out of control rock stars and even met Ronald Reagan.
Ozsut today, though, spends most of his time with a herd of water buffaloes, who produce the rich, fatty milk he used to make the kaymak (clotted cream) he sells in his shop. Considering the difficulty involved in raising the buffaloes and making kaymak, it's not surprise that Ozsut is likely the last of the water buffalo herders and small-scale kaymak makers left in the Istanbul area.
Ozsut's fascinating story is the subject of a new post on the Culinary Backstreets website, written by Roxanne Darrow. From the piece:
Back when Özsüt’s grandfather started his kaymak business, water buffaloes were raised in the forests around Istanbul. The animals flourished in the shade of those trees, and shepherds didn’t need to buy feed for the animals. Each muhallebici would buy fresh milk from nearby producers to make its yogurt, kaymak and desserts. Now, the few small forests left around Istanbul are for recreation.
In 2002, Özsüt started his own water buffalo farm in Sarıyer, 45 minutes north of Istanbul, because he could no longer buy high-quality milk at a reasonable price. In 2005 he had to move further afield, to Kemerburgaz near the Black Sea, because his buffaloes were destroying the palm trees in the new luxury compounds popping up near his farm. In 2011, he moved to his current location near Tekirdağ, which has rich soil and an abundant water supply but is an hour-and-a-half-long drive west of Istanbul.
Springtime brings with it a plethora of new fruits and vegetables that make but a brief appearance in Istanbul's markets. Writing for CulinaryBackstreets.com, writer Roxanne Darrow takes a look at the spring bounty in the city's bazaars, from the more familiar tart green plums, used in stews or eaten straight, to some less known wild greens that are foraged by market vendors this time of year.
From Darrow's piece:
Spring arrives at the markets in Istanbul with a great deal of color and fanfare. Vendors arrange peas in perfect diagonal rows, displaying their goods to lure you into a multi-kilo purchase. Men furiously carve out artichoke hearts and toss them into lemon-water filled bags, step around massive piles of trimmings and hand you what feels like a new goldfish purchase. Fava beans are ubiquitous in their fuzzy pods, although less appealing because of all the prep work that comes with them. Best to enjoy fava beans in a restaurant, in zeytinyağlı (with olive oil) and yogurt or our favorite, a garlicky mash like the chefs make at Müzedechanga in the Sabancı Museum.
Artichokes, fava beans and peas are not the only superstars of spring produce in İstanbul’s markets – the first fruits of the year are here too. While shopping at the expansive Kadiköy market on the Asian side of the Bosphorus, we saw teens staining their fingers purple with mulberries. We hope each was careful to sift through the “Armani” underwear stands with his clean hand. Kids munched on small tart-sweet green plums as their moms shopped for pajamas. Ripe, dark-orange loquats and lusty wild strawberries gleamed among the sea of tender spring greens. Sold and sold.
These are all expected spring treats, but what about the underdogs?
Keme, aka the "Mesopotamian Truffle," is a vaguely potato-like fungi that grows this time of year in the arid lands of southeastern Turkey and which local chefs have for centuries been using in seasonal dishes, especially kebab.
Turkish scientists have ascribed all kinds of miracle powers to the humble keme, but its strange magic can mostly be witnessed by the effect it has on kebab lovers, who eagerly await its short-lived appearance every spring. A good example is a recent dispatch from the Turkish city of Gaziantep by the EatingAsia blog's Robyn Eckhardt, who was lucky enough to score some skewers of keme at one of the city's most celebrated kebab spots. From her report:
This being spring, Şirvan is featuring seasonal keme mantari (desert "truffles", big knobby fungi that grow beneath the ground) on its kebap menu, making the most of the fungi by mincing them together with lamb and lamb fat (the basis of any good kebab is plenty of fat minced into the meat) and then skewering logs of the mince between chunks of truffle. Few Antep kebapci serve keme, and Şirvan's go fast. We score the last two skewers of the day, and feel lucky. The keme are deeply earthy but not overpowering, and the chewiness of the whole specimens is a fine complement to the tender, melting meat-and-mushroom mince.
Those who are in Istanbul and want to try keme without going to Gaziantep can head over to Ciya, on the city's Asian side, which is serving the seasonal speciality (along with several other hard to find ones) for the next few weeks.
Like a tsunami that arrives without any warning, the confection known as "trilece" -- a sponge cake soaked in a creamy milk bath -- has taken Istanbul's dessert scene by storm over the last few years. From ritzy uptown patisseries to humble old city kofte joints, the dessert seems to be everywhere.
But where did it come from? That's the difficult question Culinary Backstreets tries to answer in a story posted today. Trilece (pronounced "tree-leche"), as the name implies, is connected to the famous Latin American tres leches cake. But the one that has taken over Istanbul hails from the Balkans, creating something of a mystery about how a cake with South American roots worked its way through the Balkans and into the pastry shops of Istanbul. From Culinary Backstreets' story:
We’ve been following the movement of trileçe all over the city and it is spreading fast. Just in the past couple of years, it has made its debut in sweetshops, from modern Etiler all the way down to the historic Grand Bazaar. There are wholesalers of this cake supplying restaurants all over town. Tuğra Restaurant, at the Çırağan Palace Kempinski hotel on the Bosphorus, includes it on the menu as a signature dish. But even more significantly, trileçe has breached the seemingly impenetrable bulwark against fads, working its way into even Köfteci Arnavut, a third-generation, exceedingly old-school meatball shop where the menu has not changed since 1947.
As described in a Turko-File blog post yesterday, the Tuesday death of 15-year-old Berkin Elvan -- an Istanbul boy who spent 269 days in a coma after apparantly being struck in the head by a police tear gas canister -- has helped to reignite the protests that first rocked Istanbul last summer during the Gezi Park demonstrations.
One of the interesting elements of these new events has been the presence of bread loaves carried by demonstrators as symbols of protest, to commemorate the fact that Berkin had left his home on the day he was injured in order to go buy bread. (The Bianet website has a nice gallery of silent "bread" protests held two days ago after Berkin died.)
Writing on her blog, sociologist Zeynep Tufekci explains why bread is proving to be such a powerful symbol of protest in Turkey:
Bread is quasi-sacred in Turkey. In Turkey, it is the source of nourishment and it represents both human labor and God’s bounty through nature. If a piece of bread falls to the ground, my grandmother kisses it after picking it up from where it fell. Wasting bread is seen as a sin, and not having bread at a table will get you howls of protest from people who will tell you they’ll be hungry without bread. (Yes, in Turkey, people will eat bread with pasta, for example).
Berkin was buried today, in a procession that was attended by perhaps tens of thousands and which was soon forcibly broken up by police using gas and water cannons. Held aloft by many of the mourners? Loaves of bread.
Sahlep, a hot, milky drink made from the powdered root of a type of orchid, may be a sweet wintertime treat in Istanbul, but for the roving vendors who sell the beverage from rolling carts, life is anything but sweet. Faced with growing pressure from municipal authorities, who are working to crack down on unlicensed street vendors, Istanbul's sahlep sellers are struggling to survive, with their carts sometimes confiscated.
Tagging along with one seller named Huseyin Kozak as he cruises the snowy streets of Istanbul's Beyoglu neighborhood, Culinary Backstreets in a new article offers a look into the life of the city's sahlep sellers -- most of whom come from the same village in Turkey's Isparta region -- and the history behind their work. From the article:
By the name of the place, you’d expect the Sütçüler (“Milkmen” in English) district near Isparta in southern Turkey to be a dairyland paradise, thick on the ground with men carrying buckets sloshing fresh milk, cheese wheels stacked in cool dark sheds, verdant hills freckled with cows. But there are no milkmen in Sütçüler, at least not in the wintertime. The area’s name actually has nothing to do with anything going on in Sütçüler itself.
The mayor of Sütçüler, Hüseyin Müftüoğlu confirmed this over the phone. “In 1938, the decision was made to name this area Sütçüler. For more than 100 years, in Istanbul, in every neighborhood there’s a milkman and almost surely, that man is from here, one of our Sütçüler brothers,” Müftüoğlu told us.
From a distance, it might seem like these Ispartans are dairymen, providing an important link between city folk and the farms back in the village, but spending some time among those from Sütçüler, we found their most common feature to be their willingness to grind out a living by dragging a push cart through the streets of Istanbul, winter after winter.
By now, it's not secret that Turkey -- although blessed with a very long coastline and a cuisine heavy on seafood -- is slowly losing its fish stocks. In fact, as one article pointed out a few years back, the mackerel served in the iconic fish sandwiches along Istanbul's Golden Horn is today most likely hails from Norway, having arrived from there as a frozen filet.
So what's causing the fish in Turkey to disappear? Reuter's takes a look in an article today:
Over fishing, illegal netting and pollution threaten the industry. Anchovy production, which accounts for around two-thirds of the annual catch, fell by 28 percent in 2012, according to the Turkish Statistical Institute.
In a bid to replenish stocks, the government has banned fishing in the summer months when fish reproduce and says it is tightening supervision. But it appears too little, too late.
"Twenty years ago, you put your arm in the water you could pull out fish - there were so many," said Osman Korkmaz, a 53-year-old fisherman who has fished the Bosphorus Strait and Marmara Sea for 40 years.
Aylin Ulman, a researcher with the University of British Columbia's Sea Around Us Project, conducted more than 150 interviews with Turkish fishermen from May through July to determine how Turkey's fisheries have changed.
The number of commercial species in Turkey's fishing areas has fallen to just five or six from more than 30 in the 1960s, she said, based on her survey and catch data Turkey provided to the United Nations from 1967 to 2010.
I recently had the opportunity to travel to the area around eastern Turkey's Erzincan, for a story about local dairy making traditions in the home village of Hamdi Ulukaya, founder of the very successful Chobani yogurt brand. That story, from which the photos in the above slideshow were taken, can be found here.
A recent New Yorker profile of Ulukaya, who went from shepherd boy in the mountains near Erzincan to prosperous entrepreneur in the United States, can be found here.