Tag

Istanbul

Browsing

As you may have already known from past posts, I have this thing for local markets. Forget about shopping malls; it’s the souk, the nearby mini-market, and the town’s wet market that I always look out for whenever I travel especially when I am pressed for time and don’t have the luxury to spare a day or two for shopping. Because it’s only in these places that I get to see what locals eat, what food items are cheap, what local novelty items can make great gifts for the kids.

Hence, the very same morning of our return flight to KL from Istanbul, I made sure that we made a quick visit to the Egyptian Spice Market. From Sultanahmet, it’s just a short tram ride to Eminonu, then a three-minute walk to the market that was opened in 1664 (!) and still in operations today.

EgyptianSpiceMarket_entrance

(I take one shot of the entrance and I mess it up by overexposing it! Grrr!)

The first few stalls predictably sell souvenirs — beautiful yet cheap glass mosaic lamps…

EgyptianSpiceMarket_lamps

…pottery, scarves and prayer carpets…

EgyptianSpiceMarket_rugs

…and some dried spices here and there.

EgyptianSpiceMarket_spices

But walk past these shops and go find your way along the narrow alleys…

EgyptianSpiceMarket_alley

…right into the bustling back roads…

EgyptianSpiceMarket_back_road

…where they sell cheeses…

EgyptianSpiceMarket_cheese

…olives and other pickled fruits and vegetables…

EgyptianSpiceMarket_pickles

…fresh fish and shrimps…

EgyptianSpiceMarket_fish

…assorted meats — all halal, given that some 99% of the Turks are Muslim…

EgyptianSpiceMarket_meat

…dried grapes and more spices, some in paste form, some in powder form…

EgyptianSpiceMarket_grape_leaves

…local fruits bursting with colour…

EgyptianSpiceMarket_fruits

…and even a baklava shop from the city of Gaziantep, which is credited to be the ‘birthplace’ of baklava….

EgyptianSpiceMarket_Gaziantep

…pots, pans, pestle and mortars, and ibrik (teapots)…

EgyptianSpiceMarket_pots

…kitchenware of all sorts…

EgyptianSpiceMarket_kitchenware

…kebab sticks of different lengths and widths [NB: We bought 6 pcs of the mid-sized ones for about RM1 ~ USD0.30 apiece. They work like a dream because the heat goes all throughout the meat, even in the middle.]…

EgyptianSpiceMarket_kebabsticks

…various items made of wood…

EgyptianSpiceMarket_wood

…elaborately decorated wooden chests…

EgyptianSpiceMarket_chests

…and stoves that looked too beautiful to cook on.

EgyptianSpiceMarket_stove

Forget about shopping malls. I’d pick the Mısır Çarşısı anytime!

Look up the word ‘cistern’ in the dictionary and you’ll see that it means ‘tank’. And that’s what the Basilica Cistern is — one huge water tank. The difference? It is one ANCIENT water tank, constructed in 532 A.D. primarily to supply water to the Byzantine Palace. Later on, it supplied water to Topkapi Palace and other buildings.

The Basilica Cistern, also known as the “Sunken Palace” or Yerebatan Sarayi in Turkish, is a cathedral-sized underground chamber, measuring approximately 138 metres (453 ft) by 64.6 metres (212 ft) – about 9,800 square metres (105,000 sq ft) in area – capable of holding 80,000 cubic metres (2,800,000 cu ft) of water.

Basilica_Cistern

The entrance is small, almost like a guard house, and can easily be missed if not for the crowd queueing up outside.

Cistern_entrance
Cistern_info

Walk down the stone staircase and suddenly you find yourself plunged into darkness. As your eyes start to adjust to the dim lighting, you can make out row after row after row of stone columns.

Cistern_going_down

The water in the Basilica Cistern comes from the Eğrikapı Water Distribution Center in the Belgrade Forest which is 19 kilometres(!) from the city. It is yet another example of an engineering feat from ancient times. Today, there is still water inside but water levels are now low. Numerous fish can be seen swimming about in the water, probably placed there to avoid mosquitoes from breeding. That’s just my theory actually. I don’t even know if mosquitoes exist in Turkey because I didn’t encounter any the whole time I was there.

Cistern_fish

Water still drips through the brick-domed ceiling in some places, making it quite slippery — so watch your step! — and a bit of a danger for your photography gear.

There are platforms now for tourists to walk on but not too long ago, tourists needed to explore this place in small boats! What an experience that would have been!

Cistern_platforms

The biggest attraction inside the Basilica Cistern are the two Medusa heads which now serve as the bases for two columns in towards the rear. No one knows how they got there or why they are there. And what makes them even more intriguing is how they are positioned — one Medusa head is lying down on its side…

Cistern_Medusa_side

…the other Medusa head is upside down.

Cistern_Medusa_upsidedown

Here is a short video that I shot of the upside down Medusa head using my trusty old Nokia N82, just to give you a sense of scale of the Medusa head, as well as give you taste of the ambience of the Basilica Cistern:-

The entire cistern’s dim orangeish lighting and the echoing sound of the water dripping melancholically from the ceiling in some places give an eerie, other-worldly, almost Greek mythology-like feeling to the Basilica Cistern. I strongly advise against the use of flash when using your camera down there if you wish to capture the ambience of the place in your photos.

The only modern ‘anomaly’ inside the ancient structure is a cafe just before the exit.

Cistern_cafe

The Basilica Cistern is just a stone’s throw from Hagia Sophia (Ayasofya) and is open every day from 09:00 hrs to 18:30. The entrance fee is 10 Turkish Lira (~7 USD) for foreign visitors. Allocate some 30 minutes for your visit.

sun_over_marmara_sea

After a morning of nonstop rain, the sun finally peeks through the clouds over the Sea of Marmara, Istanbul (October 2010). Photo taken straight out of the camera, unedited other than resizing for the web.

In the wee hours of the morning, when the sky is dark and the air is still and the world is fast asleep, that’s when I turn to you, my Lord. I pour out my hopes and dreams to You. I beg for Your forgiveness as I prostrate before You in deep shame, remorse, and sorrow.

For who am I to seek Your pardon? I’m just a flawed mortal who keeps falling into the same traps again and again and again. I’m just an ungrateful fool who keeps turning a blind eye to Your blessings with wanton disregard and disrespect.

But oh, my Lord, You are the only one whom I can turn to. Without Your grace and pardon, I would surely be lost. Please have mercy on my soul, my Lord and my God. Please forgive me, please pardon me, please don’t let me go astray.

4.23 am
3rd November, 2010
Jakarta

Tavuk göğsü is probably the most interesting food that I got to taste in Istanbul during my week-long stay there. At first glance, it looks like some sort of thick white pudding. Dig in with your fork and the consistency will remind you of melted mozzarella, but slightly tougher and not as stretchy. Nibble on it and the taste resembles mahalabia (Arabic rice and milk pudding)…but as the last of the creaminess melts in your mouth, suddenly you find yourself chewing on bits of white chicken floss.

tavuk_gogsu

And so I relied once again on good old Google to find out what tavuk göğsü is made of. It is indeed a Turkish dessert pudding made with chicken and milk! A contradictory combination? To 21st century taste buds, perhaps. But apparently, it’s been around since the Roman times and introduced (or perhaps reintroduced) into Anatolia by the Romans. Wikipedia says it became one of the most famous delicacies served to the sultans in the Ottoman Topkapı Palace and is today considered a ‘signature’ dish of Turkey.

Personally, I found tavuk göğsü to be quite tasty and filling. But then again, I’m a Filipina who likes chicken macaroni salad that comprises of boiled elbow macaroni, mayonnaise, cheese cubes, raisins, pineapple bits, condensed milk, and shredded chicken, a sweet and savoury Filipino dish that perplexes most Malaysians except the Kelantanese, who’ve always loved all of their foods sweet.

Check out FX Cuisine’s step-by-step instructions on the making of this interesting Turkish chicken dessert.

When in Istanbul, it’s a must to indulge in baklava, that ubiquitous delicacy made of countless layers of impossibly thin phyllo pastry that enconsces chopped nuts within its delicate layers, then finished off with a drizzle of thick, gooey syrup all over it. The phyllo pastry used for baklava is said to be so thin that when you lift up a sheet, you can see through it.

baklava

I once thought all baklavas are created alike and taste alike. So when T — a business associate who’s a native of Istanbul — told me she knows the best place for baklava in the whole of Istanbul, I was not entirely convinced. Nonetheless, I tried to keep an open mind as her husband drove us across Atatürk Köprüsü (Atatürk Bridge) to Karaköy, a commercial neighborhood in the Beyoğlu district of Istanbul which used to be known as Galata. Our destination: Karaköy Güllüoğlu.

Karakoy_Gulluoglu

T briefed me that the place, having started as a family business, has a complicated history. Hence, you can find several several baklava shops all over Istanbul bearing the Güllüoğlu name but there is only one Karaköy Güllüoğlu. This particular shop is said to be the one owned by the father and is the ‘original’. Karaköy Güllüoğlu itself insists — through its website and pamphlets in several languages in its shop — that they are “the only Karaköy since 1949″, clarifying that they are “totally different and unique compared with the products of the shops with the name Güllüoğlu.” So how can you tell which shop is which? The Karaköy Güllüoğlu has the Galata Tower in its logo and their registered trademark is Nadir Güllü.

A huge crowd is always a telltale sign of good food. Or in this case, cars triple (!) parked besides the kerb in front of the shop. The next encouraging sign: nearly empty shelves! T said it’s supposed to be a 24-hour shop but the baklava was completely sold out that day. Whatever remaining baklava there was on the shelves were being packed into boxes for customers who have pre-booked them.

baklava_tray

Thus, just minutes after we walked in, they started rolling down the shutters in front of the shop. The interesting thing is that when customers would arrive, they’d still be allowed to go in then shown the empty shelves before being politely told that all the baklava sold out for the day.

inside_Karakoy_Gulluoglu

As T went to order our baklava and çay (strong Turkish tea), I sat on one of those high stools clustered around a small round table, snapping photos as discreetly as I could. My face broke into a huge grin when she reappeared at my side with a plate of pistachio baklava served with a huge scoop of kaymak (Turkish clotted cream).

T’s husband then demonstrated to me the proper way of eating a baklava — he angled a slice of baklava slightly so that he could pierce it with his fork from the bottom at a slight angle [NB: approximately 1/3 of the piece should be behind the fork, the upper 2/3 facing you, so as not to break the layers], smeared a bit of kaymak on the slice, then popped the baklava upside-down into his mouth. This way, he explained, the thin phyllo layers on top can melt on your tongue. He also added that what sets Karaköy Güllüoğlu’s baklava apart from all other baklavas is how you can actually hear the layers of phyllo pastry crackling as you bite into a slice.

I followed his lead and obediently did everything that he said, including smearing my baklava slice with kaymak. I closed my eyes and let out a prolonged “mmmmmm…”. It was heavenly! The strange thing is: it wasn’t as sweet as all other baklavas I’ve tasted before. And I think I know why: if you look closely at the photo, only the lower layers of phyllo pastry are drenched in syrup; the upper layers aren’t, which explains how they retain their crispiness.

baklava_with_kaymak

Quality always comes at a premium and Karaköy Güllüoğlu is not an exception: the lowest price I’ve seen in its shop is TL28 (Turkish Lira) for one kilogram of the heavenly treat. In contrast, prices at a Gaziantep shop at the Egyptian Spice Bazaar start from TL16. Despite the steeper prices, I still would have gladly bought a box or two of the delicious treats. Unfortunately, since all of the shop’s baklava were sold out that night, there was nothing left for us to pack up and bring back to the hotel.

T and I started off the evening as business associates discussing products, orders and shipments over an awesome fish dinner at Cibali Balikçisi; we ended the night like long-lost friends savouring baklava and kaymak with tiny cups of piping hot çay at the legend that is Karaköy Güllüoğlu.

This is not a paid post, but if Karaköy Güllüoğlu offers me some free baklava the next time I’m in Istanbul, I’d be more than happy to take it 😉

………………………………………
Karaköy Güllüoğlu
Rihtim Street, Katli Otopark Alti
Karaköy, Istanbul – Turkey
Tel: +90 212 293 09 10
http://www.karakoygulluoglu.com/