A Trip to Kadıköy

Kitchen Friends were in Kadıköy, one of Istanbul’s most beautiful neighborhoods, at the historic Kadıköy market… Exploring one of the city’s most colorful, multi-layered neighborhoods and historic bazaars— with its churches, pastry shops, delicatessens, fishmongers, restaurants, and used-book stores—the Kitchen Friends visited the Kadıköy Municipal Office, the Sultan Mustafa III Mosque, the Greek Orthodox Church of Saint Euphemia, the Surp Takavor Armenian Church, the Süreyya Opera House, and Surp Levon Church, as well as beautiful examples of civil architecture and street life; they shopped at delicatessens and pickle shops, and as they wandered through the bazaar, they reminisced about memories from Çiya, Beyaz Bakery, Şekerci Cafer Erol, and Baylan, as they wandered through the bazaar. Arriving at the Altın Kaşıklı Yanyalı Fehmi Restaurant for lunch, the Friends of the Kitchen were treated to a special menu compiled from recipes in “Melceü’t-Tabbâhîn,” written by Mehmed Kâmil and known as our first cookbook. Opened in 1919 by Fehmi Efendi, who had emigrated from Ioannina to Istanbul, and still operating at the same location, began with tarhana soup with buffalo cream and crispy bread, followed by leek-stuffed börek and cumin-spiced meatballs. The After the main course of lamb papaz stew and pilaf, helva-i hakaniye, almond revani, and chicken breast were served. The meal was accompanied by a delicious basil sherbet. While Sevim Gökyıldız, an Honorary Member of the Friends of the Kitchen Association, provided information about *Melceü’t- Tabbâhîn*, the original edition of the book brought by our member, bookseller Emin Nedret İşli, drew great interest and was examined with great interest by our members. After the meal, the Friends of the Kitchen moved to Ali Muhiddin Hacı Bekir on Muvakkithane Street to sip their coffee; there, in a private room, they were served traditional mastic-flavored Turkish delight and a new product—pistachio-and-pomegranate Turkish delight—while sipping their plain coffee, and from Hacı Bekir—whose first shop has been in operation since 1777 in Eminönü Bahçekapı, which has been in business since 1777, we received information from Nurçin Ulaş about the confectionery and lokum craft. Our member, Osman Serim—who is also a board member of the Turkish Coffee Culture and Research Association—shared insights on coffee culture, its history in our country, and tips on how to brew it.