1. Çay // Tea
Do I want to go on record deeming simit the Turkish bagel?
Kokoreç is again an immensely popular streetfood but unlike the simit, which holds universal appeal, kokoreç is indeed an acquired taste - not so much because of it's taste per se but because of it's ingredients. Offal is far from everyone's favourite go-to meal.
Kokoreç can be served in many different ways but the most noted method is inside bread for a quick, hearty meal on the go. Next time you're in Istanbul, do yourself a favour and try kokoreç, whether it's inside yarim ekmek (half bread) or çeyrek ekmek (quarter bread) as popularly sold. Wash it down with an ayran (a cold, whipped yogurt drink similar to lassi) and then order another!
Baklava, like anything else, must be done right. When superior ingredients aren't used, the entire baklava eating experience goes down the drain. What do I mean? When you bite into baklava, there should be:
- A crackle and crunch, owing to its freshness. No crackle means old baklava. Boo.
- A rich, buttery smell that transports you to paradise. A rich, buttery paradise.
- Sweetness but not one that burns. There's no debating whether or not baklava is sweet (duh), but it should lack the artificial sweetness of sugar that stings. Instead, flavours of butter and honey should be paramount.