Kantin in Nişantaşı
Wednesday, 4th March 2009 | 5 Comments
Köfte, ground meat mixed with rice, onions, and herbs and glazed in egg yolk
Yesterday after a delicious plate of köfte , I prophesied that I would be featuring much more from Kantin over the next month that I am in Istanbul. That prediction has come true less than 24 hours later.
Felafel, a lightly fried patty with coarse grains of chick peas and aromatic herbs
Çitir, an impossibly thin and crunchy dough topped with chard, toasted hazelnuts, and a mild feta
Buğday çorbası, a yogurt and barley soup, seasoned with herbs
March 6th, 2009 at 1:06 am
This all looks sooooooo incredible. It’s nice to see chard being used on a crunchy bread and falafel that is not perfectly uniform in size and shape… more photos, more!!!
March 6th, 2009 at 8:21 am
It all looks yummy! What kind of wine is preferred in Istanbul?
March 9th, 2009 at 11:56 pm
I did some research today and will post more definitive answers tomorrow. For now, I will tell you that you see more raki and beer on tables in Istanbul than you see wine and due to high taxation, wine tends to be quite expensive.
March 9th, 2009 at 11:57 pm
DA Delatorre dont you worry. Ill be back at Kantin on Thursday at lunch and at least twice next week so I’ll be sure to take more photos!
March 10th, 2009 at 8:56 am
Just posted on your question, Neil. Find the answer here.