18 Apr Kadıköy Visit
The Gastronomic Society of Turkey was in Kadıköy, one of the most beautiful districts of Istanbul, exploring its historic market. Wandering through one of the city’s most vibrant and layered neighborhoods—with its churches, pastry shops, delicatessens, fishmongers, eateries, and second-hand bookshops—the group experienced a richly textured urban fabric.
During their walk, they visited landmarks such as the Kadıköy Şehremaneti Building, Sultan Mustafa III Mosque, Saint Euphemia Greek Orthodox Church, Surp Takavor Armenian Church, Süreyya Opera House, and Surp Levon Church, while also observing fine examples of civil architecture and everyday street life. Along the way, they stopped to shop at delicatessens and pickle shops, and fondly recalled past visits to beloved local establishments such as Çiya Sofrası, Beyaz Fırın, Şekerci Cafer Erol, and Baylan.
For lunch, the group arrived at Yanyalı Fehmi Lokantası, a long-established family restaurant founded in 1919 by Fehmi Efendi, who had migrated from Ioannina to Istanbul. Here, they were served a special menu inspired by recipes from Melceü’t-Tabbâhîn, written by Mehmed Kâmil and considered the first cookbook of Turkey.
The meal began with tarhana soup accompanied by crispy bread and buffalo clotted cream, followed by leek börek and cumin-spiced meatballs. The main course featured lamb papaz yahnisi and rice pilaf. For dessert, helva-i hākāni, almond revani, and chicken breast pudding were served, accompanied by a refreshing basil sherbet.
Honorary Member Sevim Gökyıldız shared insights on Melceü’t-Tabbâhîn, while member and antiquarian bookseller Emin Nedret İşli presented an original edition of the book, which drew great interest from the participants.
After lunch, the group moved to Ali Muhiddin Hacı Bekir on Muvakkithane Street for coffee. In a private room, they enjoyed traditional mastic-flavored Turkish delight as well as a newer variety with pistachio and pomegranate, alongside plain Turkish coffee. Nurçin Ulaş provided insights into the craft of confectionery and Turkish delight making.
Meanwhile, member Osman Serim, who also serves on the board of the Turkish Coffee Culture and Research Association, shared knowledge about coffee culture in Turkey, its history, and key techniques for brewing the perfect cup.
