İSTANBUL’UN EN İYİ SANDVİÇLERİ – Anadolu Yakası’nda Mutlaka Denemeniz Gereken 4 Durak

İSTANBUL’UN EN İYİ SANDVİÇLERİ – Anadolu Yakası’nda Mutlaka Denemeniz Gereken 4 Durak

Do you eat fried mussels? No, I don’t. Do you eat calamari? No. Adana kebab? No. Is it a food competition or a cooking competition? Cooking brother. If it’s eating, I can come. We just received extreme reactions now. Like this, put your hand on top of your head and this. Do you mean people who ask what kind of cheese? When you order our bread here, it is baked instantly. Our bread is baked in 3 minutes. We came to this neighborhood in 1988. We have been serving in this neighborhood for about 37 years. Beer is cheaper than ayran here. Yes. We are right in the middle of summer and I really crave a sandwich the most. Today we are going to make a sandwich guide. Sandwich is very special to me. Because when our mother made sandwiches and sent us to school during our childhood, we felt a little more confident knowing it was with us. Nowadays, while traveling abroad, whenever I’m looking for street food, I’m always searching for a sandwich shop. I can enjoy different styles. Usually, I really love cold deli products. I love getting sandwiches made in that style and trying them out. But since they are a bit filling, I don’t finish them completely. Today, I won’t finish it all either. I’m taking my sandwich again, but I don’t want to leave that meat behind. I’m going to take another bite. Look at that meat, look at that meat. Look at the beauty of the meat. I really enjoy eating. I’m going to take a few bites of all of them like this. If I like something, I’ll eat a little more than usual. Let me say that now so we can agree at the very beginning. We are on the Asian side to try four different sandwiches. One of these will be American style, It will be Italian style. We’re going to stretch a little towards Spain. Don’t forget to hit the like button as the video starts. The subscribe button is waiting for you to join us. After the video ends, I would really appreciate it if you share your comments with me. If you have any sandwich-related recommendations, please also write them in the comments, even better if you include what I should eat as well. Now, the sandwich video from the Asian side is starting. Our mom used to make sandwiches for school. I took it out when I was going to school. Then I would turn back immediately. Mom, make another sandwich. This issue never ends. It was ending, right? I would want a second one. Yes. Then I would go out and come back in to ask for a third one. My mom said, what is this girl doing with these sandwiches? The landlord said she goes out to feed my dog and comes back. You are awesome, really. But I used to be like that too. I would gather all the cats of the neighborhood. I would bring some food from home and constantly feed them down there. The sandwich was enough for all of us. Exactly. Exactly, really. Nice to meet you. See you later. Thank you. Thank you, thank you so much. We are going to eat a lot today. I’m going to let you try a very interesting sandwich now. Very interesting. Look. You’re going to love it. We’ve arrived at Salamora Sandwiches, our first stop. I have Bora Bozankaya with me. Chef, how are you? I’m good, thanks. Welcome. Thank you for the welcome. I’m good too. We always talk like this. As you know, there’s Katz’s in America. They make such interesting pastrami sandwiches at Katz’s. Every time we go, either you go or I go. We always said let’s go together like this. Finally, you’ve created a place where we can eat together. One of the few pastrami sandwiches in Turkey. You’ve opened one of the places that make it. How did the story here begin? First of all, I love pastrami very much. You know that. Yes. We always send each other photos. We go, we eat, we get excited. Let’s go together, Let’s come. I love Katz’s too. I also love pastrami very much. In Turkey, easily accessible to people. more suitable for both sandwiches and drinks, in an acceptable way that they can reach We had a dream of opening a shop. We have it here in a small shop, In Bostancı, We set out to realize it on the seaside part. It’s a beautiful, small, friendly shop here. Very nice. Now you said, affordable food, affordable drinks are actually something very difficult these days. I guess it’s been about a week and a half since I arrived? When I came here a week and a half ago, something caught my attention in the menu. I saw something I had never seen in my life. It must be a delicacy in Turkey. Beer is cheaper than ayran here. Yes. Ayran is more expensive. Yes, yes. And the idea of consuming it with the pastrami sandwich along with beer is really amazing. So that people can comfortably eat and drink, you’ve actually been a bit selfless. You’ve lowered the profit margin. Of course, of course, absolutely. That’s why, when I came that day, for example, there was no place to sit here. So now, thank you very much in the meantime. You opened earlier. We started the day a little earlier, but this place is really very busy all day long, it’s a very crowded place. I think the location is very nice. Bostancı… what stop is this? There is a metro stop, there is a Marmaray stop, and a pier. Pier, we are right in the middle of all of them, yes. A special location in terms of transportation. I mean, it’s effortless in my opinion, very effortless. Well, our main topic is pastrami sandwich. Today we are making sandwiches, but I wanted to start a little bit with an American style. that’s why I came to you at first. How do you prepare pastrami? It’s an important topic. I think we should start by explaining it. I believe it’s a product that requires a lot of effort. It has a lot of craftsmanship, the process takes a long time. Now there is a 10-day brining process. So we brine the meat. With spices, in a salty, sugary water. For 10 days, that meat rests. After resting, there is also a one-day cooking time. So the sandwich you eat, which smells so good, sometimes takes 11 or even 12 days to be served. This is certainly a laborious process for us. It requires more storage space. A bit more team, the equipment requirements are higher too, but. The cooking processes are also different. Very different. In the end, we cook by smoking. And it cooks slowly. It has to reach a certain degree in the first stage. Then in the second stage, it’s different. It takes a long time to reach the degree. We are working on it. This is our job. But I am very happy. I can offer pastrami to people at an acceptable price. Yes. After all, I am a chef. The shop, a chef’s shop. We do not buy this product from outside. We produce it ourselves. At that point, also at an acceptable price We offer delicious sandwiches to people. So we also make burgers and such, but Pastrami is the best, our main product. Then let’s not waste time. Thank you for the time you dedicated to me. Thank you. You all go down to the kitchen. Make the preparations in the kitchen. Then let’s meet at the table. You’ve all listened to Chef Bora. They really did a very enjoyable job. I think this appearance is magnificent. The bread is a whole different story. I will also explain the ingredients inside, by the way. If you want, I can taste it first. Right after that, I will start to describe the product a little bit. We can chat a bit. It’s warm. Hmm… This instantly teleports you to Katz’s in New York. And I think the quality of the bread and the quality of the mustard. It contains Russian dressing. I will talk about these. Let me wipe my mouth like this. Because it’s hard to eat this without making a mess. But I don’t want to leave this meat behind. I will take another bite. Sorry about that. And also, the fatty part has come my way by chance. It’s mixed so well with the sauce. Right now, it’s giving me exactly the taste I wanted on my palate. Of course, Chef Bora just explained the processes of this. So, it has a laborious process that lasts about 12 days. Earlier, as you may remember, I talked about Katz’s on social media. Most people go to Katz’s, eat the food, and leave. Yes, they share that it’s good, but they don’t explain what it involves or how it is. At Katz’s, being a real kosher restaurant, they definitely produce very clean products. It has a laborious and lengthy process. They almost produce it in a month there. If you say the cooking method based on its color, many people would say it’s raw, but it’s actually not. The cooking process is done intentionally and takes a long time. They brine the meat differently for 10 days and keep turning it. They constantly add sugar as well. After those 10 days, there is a smoking cabinet outside. In the smoking cabinet, they smoke it. This takes about 8 hours as well. That’s how they cook it. The outer color and the inner color are so different. the reason is the long process. The inside is also cooking slowly. It’s juicier, more flavorful, it makes it a state where you taste the meat more. I think it’s an amazing meat. I’m a pastrami lover. No matter where in the world I am, wherever I go, if there’s a pastrami shop, I go there. Therefore, in the sandwich video, it’s also the first stop. starting with this was the right decision for me. Alongside it, as I mentioned earlier, ayran. We have a beer sold at a cheaper price. It’s something I’ve seen for the first time up to now. I think those who pair food with drinks, is really important for those who love it. Not just beer. If you want, you can also buy bottled wine here. I think its price is reasonable compared to many places outside. Therefore, along with the food, I mean like this, long. I want to chat but I also want to eat my meal, I want to sit with my friends, if you’re looking to have a good time at the table, this place is really nice for a quick bite. Let’s talk a bit about the sandwich. There is Russian dressing at the bottom. This one is a bit more vinegary, with mayonnaise, pickled gherkin, wild radish puree, and purple onion inside. It adds a bit more freshness. They put it at the bottom. They put the meats on top. Then on top, I mean in the upper layer, there is a touch of mozzarella in the lower part. It is also cooking on the plate. They take it and finally spread some mustard on it. They combine it with the mustard, close it up, and enjoy eating it. They are sending it towards the table. I really liked this sandwich so much that I eat it everywhere I go. For example, Davis in Amsterdam, Katz’s in America, don’t worry about any of them in the meantime. Yesterday, my U.S. Visa was renewed for 10 years. Because of this, I will be going to shoot them soon. Los Angeles, San Diego, guides will be coming from New York. If you have any recommendations related to America, I ask you to write your comments. Let me continue to taste. Let me drink some of my beer as well. I’m getting my sandwich one more time. I’m coming in a bit more so that the mozzarella is melted there too. Look at the meat, look at the meat. Look at the beauty of the meat. And are you aware of how much it is filled? You don’t see this much meat in many sandwiches. It comes with a little over 100 grams of meat. I think it’s a price-performance product, I will mention the prices at the end. With this mustard and this mozzarella and the one underneath. It’s in amazing harmony with Russian dressing. Rotate and eat like this on the palate. It’s amazing. Dude, I really enjoy eating. I really like this style. I really enjoy eating things. For example, starting from the sandwich video here isn’t bad. I don’t want to get full, I’m saying I shouldn’t eat, I should leave half of it, but it looks like I’ll eat it anyway. Thank you. I think the chefs Bora do the curing process amazingly well. There is an oven called Rational down there. They cook in that oven like this, they heat up the meat at the end. Then they cut it and dice it one by one. It’s amazing meat. I think Chef Bora and his team know exactly what to do here. They find a much more properly marbled piece of meat and prepare it. It needs to be a fatty meat. On average, it’s beef that has passed its prime by about a year. And since the process takes about 12-13 days, it becomes this juicy, fatty, reddish or light colored, although it may appear pink, it really ends up being cooked and leaves a delicious taste on the palate. We also need to mention the bread. It comes from the historic oven of Safranbolu, which is for those living on the Anatolian side. Many people know this. This baguette bread, and I believe the best way to enjoy this is with baguette bread. They deliver it fresh every morning here. That’s one of the important details. It comes with a side of pickles. It’s similar to the pickles they serve at Katz’s. This is considered more of a German pickle. It needs to be crunchy. You know how German pickles have a bit of sweetness to them? Its taste is so sweet that I wouldn’t get up from the table right now. Honestly, they don’t want to leave, but I will. Let me sip on my beer, which is cheaper than ayran. Yes, our bill has also arrived. The pastrami sandwich has 100 grams of meat inside. 580 lira. Our beer came in 33 cl. 75 lira. Our total bill is 655 lira, and we are leaving from here. Now let’s slowly continue towards Bağdat Avenue. Let’s go eat the stops waiting for us there one by one, sir. Hello We have now arrived at Şaşkınbakkal. We are arriving at Delicatessen for our second stop. The Delicatessen, you know, is famous for its sandwiches. They are generally referred to as places famous for deli products. There is an Italian style, There is an American style. They blend both together. Inside, there is Chef Hakan. Let me introduce you to him. Then we will taste it. Hey Hakan, how are you? I’m good, man. Thank you. How about you? I’m good. I’ve gotten quite hungry since I last saw you. To eat. Thanks. I’m looking for a place. We came to see you. We haven’t seen each other for a while. It’s been a long time. The last time we met was at RUB. Yeah man, we met at RUB. Hakan gives consultancy at 14 different places. In the end, he also opened his own place. Yeah, to be honest, I didn’t really intend to. Did they push you into it too? In fact, the people around me wanted me to work more than I did. But it just happened that the shop came along like this. I’m glad we opened it, though. The reactions are very nice. That’s why everyone is in a good mood. Yes. Seeing this in person and how much it’s liked like this, being loved makes us happy. At least receiving the reward for our effort with a nice sentence. I’m not even talking about the financial aspect. That’s the commercial part. Yes. That’s very valuable. Definitely. That’s why we’re in a good mood. So what are you doing here? This is actually a delicatessen. Yes. Well, actually, we make our own bread here. We make our own charcuterie. We make our own sauces, pickles, everything ourselves. Only the cheese comes from outside. We make the meats, and charcuteries ourselves, but that’s not here, of course. Our shop is very small because of that. I already had a separate production facility for that. That’s where this story also comes from. Therefore, there are no additives. There are no chemicals at all. No coloring, no preservatives. Thus, we make charcuteries that can be considered completely organic. Flavored with spices, smoked with oak wood, baked with vegetables. The same goes for chicken. When you order our bread here, it bakes fresh on the spot. We bake it fresh, that is. Our bread bakes in three minutes. So you don’t do any prior preparation for it. No. We have our dough. There’s the dough fermentation. What kind of dough is it? We use a 00 flour from Italy. Oh, that’s great. This 00 flour also has processes. First, we create a Biga starter. Then we use cold. We prepare our dough. After that, we let it rest in the fridge. On the third day, we start selling this dough. One of the things we get the most complaints about is why the bread is gone. Unfortunately, we can’t make bread in two hours. So, your process lasts almost two days then. Exactly, brother. So I have a daily limit. And in that daily limit, I produce at maximum. Some days can be busy. It might run out a bit earlier. So you need to come early, in short, right? Yes, a bit early, yes. We’re open until seven anyway. It’s until seven on weekdays. It very rarely runs out. But I recommend they come a bit earlier on weekends. Because it has already happened now. We feel embarrassed too. People become unhappy when they turn from the door. Yes. It seems very high because of everyone. And there are people coming from afar too. We’re really embarrassed as you said. That’s why we’re looking for a new place. Maybe a bigger production facility. In order to meet the demand. As far as I know, besides that dough, there are other things in it too. We said we make it with drinking water. Yes, bro. Drinking water. Because of the pH value. Salt, similarly. We use Himalayan rock salt. Yes. So we pay attention to everything as much as we can. Under normal circumstances, another restaurant doesn’t have too much. You’re actually falling into topics that shouldn’t be your concern. I can actually bring the cost of this bread down to a quarter. Yes. But we don’t do it. We don’t do this for professional ethics either. I don’t want to sell a worse version of what I know is good. Bravo. That’s the best saying. That’s why, above all, I say. I make sandwiches for myself. So what do you eat, whatever you want is fine. That’s why there are 12 of them. I can also make 28. I can make 48 as well, but it doesn’t make sense anyway. I have a pastrami sandwich. Let’s eat that on a different day when we come. Because I had pastrami today. We’ll wait. But because I know your Eclairs Yes, at least you know that. We are familiar. It is more valuable that you have seen it. So the sauce, the content is important but the bread is also a bit of a thing here. By the way, they are waiting in line a lot. I think we should do it like this. Let’s place our order. What should we eat? I recommend the truffle mushroom fricassée to you. So, there are pestos everywhere already. You won’t be eating pastrami today anyway. I’m saying charcuterie. I think a truffle mushroom. Truffle mushroom. Alright. Let’s prepare our truffle mushroom sandwich. You watch its preparation in the kitchen. Then let’s taste it outside. There are 12 different sandwiches on the menu. I’ve chosen the truffle mushroom fricassée. Since I really like the taste of truffles and mushrooms, I wanted to try such a sandwich. But when you come, you can also find pastrami or one with mozzarella, and Italian sandwiches in that style, you can also find American sandwiches. Now let me show you like this. Very nice onions are coming out of it, mushrooms, they all stand out. Mushroom, there are 3 different mushrooms. Cultivated, oyster, and chestnut mushrooms. They really cook these very nicely in the oven with olive oil. They also put confit garlic, rosemary, and thyme inside it. That way it cooks with plenty of olive oil in the oven. So, let’s start with the first bite. Dude, this is the best sandwich bread I’ve had in a long time and the ingredients inside are extraordinary. Really. I don’t know how to describe it. You can see little slices of mozzarella. Can you see? The white sauce at the bottom is truffle aioli. We love aioli sauce very much. I think it goes really well with sandwiches. The fact that it’s truffled adds a separate flair. It smells really nice. Very fragrant. So, at the moment of the bite, it truly hits the palate directly with truffle. Then you start to taste the mushrooms. They are really beautifully cooked. It’s clear they were cooked with olive oil. There’s a nice caramelized onion. They also use a bit of butter for this. And in the end, there are greens. It has turned out to be a very nice sandwich. So this is something I’ve dreamed of doing. If I were to get up, I wouldn’t be able to think this thoroughly. Truly, hats off to Chef Hakan. They made a very nice sandwich. Right now, it really became a delightful bite. Usually, the filling in sandwiches is in the foreground, but I think the bread is also in the foreground here. They gain a lot of importance because they make it themselves and it is made fresh. The nice thing about this is, of course, that you order the bread. the fact that it goes into the oven as soon as you order it. On average, it cooks around 360 degrees. So right now it’s 35 degrees outside. Add 360 to that. May God make it easy for those in the kitchen. I’m not saying anything else. So that’s why we actually went outside a little bit. It’s a small cute place, but they’re currently looking at another one too. They’re looking for a space that they can make bigger. But this place will always be active. If we speak in terms of location, we are right off the side street of Marks & Spencer. We are right across from it. So we are in a very central location. One of the prettiest spots on the street. If you live around here, there are delivery services too. They offer that as well. But I think you need to come and eat it fresh when the bread is made fresh. You should eat it while it’s hot. When you eat it right as it’s prepared, you get a very different taste. You taste it differently when it’s in the package. I definitely prefer to come here and eat on-site. Let’s talk about the price. The price is 380 lira. The average starts around 360. It goes up to 480. 11 sandwiches. One of them is expensive at 580 lira. That one has fresh burrata in it. So a sandwich with fresh burrata will really be something else. Excluding the cheese. They make many deli products themselves. I think this is one of the important topics. one of them. I am finishing this. I really need to finish it. It would be a shame if I don’t finish it. We will walk to our next stop. See you there. Now the third. We are going to our stop. This place again. It is one of the newly opened places. Both There are deli products. They sell cheese. They also make sandwiches at this deli. and cheese products. I am curious. because we received a lot of recommendations regarding this place. If you are ready, let’s go inside. Greetings. Hello bro. You came. Thank you for having me. How are you? I am fine. How about you? I am fine too. We are eating, we are continuing. Today one of our sandwich stops is yours too. Nice to meet you. Very pleased I was also very pleased to meet you. I was very pleased to meet you and also to see such a beautiful shop up close. Thank you. Could you tell us a little bit about your story? Actually, my spouse and I started this story. The beginning. She was at a corporate company. I am an interior designer. Normally, it is actually a 60-year-old delicatessen. We have a family legacy in the profession. I entered the construction sector. After finishing it, I said again that The best job is the one you know best. That’s right. Family profession. Family profession. Father’s profession. Grandfather’s profession. On this job again, we continued by saying this shop was destined for us. We rented this place together with my spouse. Now we are here. It starts with the first grandfather. How many years ago? My grandfather came to Istanbul in the 1960s. He started in Istanbul. He supplies cheese wholesale to the merchants of Tahtakale, and so on. My father continues it. wholesale. Here in Rami, in Mega. You know Rami has been demolished. A library was built. That’s right. My father also passes on the wholesale to his nephews. He shifts to retail. Because wholesale is a bit of a tough sector. Retail is warmer. We’ve been in retail for about 20 years. Where? In Avcılar, we have our regular branches. Nice. You might wonder what Avcılar and Erenköy have to do with it? We weren’t expecting it either, but It was meant to be. We fell in love with the neighborhood. Such a beautiful neighborhood. The shop attracted us a lot. I should say that having a very valuable bakery across the street really appealed to us. Yes. Our life story. We have transformed that into this here. Why is the brand called Divle? Divle, is actually a village in the Ayrancı district of Karaman. It’s a village famous for its cheese. Divle cheese. It is commonly referred to as Divle obruk tulumu. People generally buy this as obruk tulumu, but obruk actually refers to that cave. Right. It is originally a Divle obruk tulumu. Divle is a lower village of ours. Our village is Berendi village. Divle is a higher village than us. There are no villages above us anyway. They are now plateaus above. This cheese is a very valuable cheese. Very tasty, a strong cheese. It takes time and goes through a preparation phase. Of course, it requires effort, it is a cheese that needs effort. We do this. We wanted to introduce it to people. In a school project, it was requested that a restaurant be built by us. Actually, I had written the story of Divle there. With the hope of bringing it to life one day. It was clear that its name would be Divle. Of course, they have prepared everything, including the logo. Super. It was destined to be here. It was a nice beginning as well. So my aim here is to promote a cheese that is part of our culture. It has received a geographical indication in Turkey, especially. In fact, by some gastronomic researchers, the world’s a cheese that is ranked among the top five cheeses. Yes. It is a limited stock cheese. That’s what makes it valuable. You can tell just by tasting its flavor. you know that it is a special cheese. It is especially a very nice accompaniment to wine. With white wine. Do you make sandwiches with them? We have a nice sandwich with Divle cheese. We have a sandwich with salmon. We spread butter underneath. We lay our salmon on top. On top, we add a little bit of red onion, a bit of arugula, and finish it with some Divle cheese. We make this on an olive ciabatta bread. Of course, the choice of bread is up to you, but our recommendation is to try it on olive ciabatta bread. Well, besides Divle obruk cheese, there are plenty of local cheeses, deli products. There are also foreign cheeses. So when people come here, they can both have sandwiches made and also do some shopping. There are some olives that I’ve seen. There’s halhali olive from Hatay, there is Gemlik olive. So actually when they come here, there is product supply. there are plenty of products they can buy for their homes. That is already our job. Our story actually started as a deli. There is a very different sandwich culture here in Erenköy. This is for everyone from children to those who are 70 years old. the lady comes here to have us prepare a sandwich right here, going down to the beach, going down to Caddebostan beach to have a beer there she is having a sandwich made to accompany it. This is amazing because it really is like this. we are in an environment that can accommodate it, the beach is very beautiful. In the evenings, our kids… I mean, from our childhood in our culture. we would always get the sandwich like that and then we would go. we would eat somewhere, right? Actually, for all of us as I mentioned at the beginning of the video, the sandwich culture it is very famous but true about sandwiches we need to eat on the ground a little. Now it is also developing more and more. Both cheese, and the deli products inside, and the sauces, appetizers, maybe the type of bread all become different but ultimately, to create something beautiful. freshness, the quality of the product is necessary. Absolutely. If we return to the subject of cheese, there are foreign cheeses. Especially there is a cheese that exploded for you on TikTok. I had seen it before. Yes, it went viral based on a video my wife posted. Can you tell us a little about them? So yours because different in various product ranges sandwiches can be prepared. Well, now we”]} assistant to=translation_array code to=translation_array Assistant to=translation_array code to=translation_array Sun, 05 Mar 2023 00:00:00 GMT { normally, as I said, in the Avcılar area we were providing service. Imported cheeses are there. there were sales, but it wasn’t like very much we weren’t making an excessive variety. Now here We wanted to put a bit of emphasis on imports. Because there is a culture here. There is an imported culture too. We brought goat cheese. We brought aged goat cheese. We launched this cheese. While doing that, we generally wished we had recorded the customers’ reactions. we didn’t record it. Now we received extreme reactions. Are there people inside who go wow? Like this, putting their hand on their head. Are there those who say, ‘What kind of cheese is this?’ We posted a video describing these reactions. To TikTok. We just explained. we did not record these reactions. Has everyone started to come and see? They have started to come and see. The phone rang for the first time. The store’s phone rang for the first time. We had just opened it. That’s why we want the cheese from TikTok. the cheese from TikTok very beautiful. do you have delivery service? They started to ask. Here is from Artvin, From Antalya, From Izmir, From Ankara meaning from many different regions of Turkey meaning not small either, one by one we received cheese orders. They want a lot. They want all. I am calling my wholesaler I say bro, send me 10 more wheels. He says, what are you doing with this cheese, my son. I said, bro, this cheese like this is probably expensive because it’s foreign cheese. It’s expensive, but we still sold it for a more reasonable price. Because normally this cheese costs over 2000 lira per kilo. We set a price of 1500 lira, that was prepared as a promotional price. It was already shown in that TikTok video. I quoted someone, this cheese costs 1500 lira for you to buy it. That’s how it took off. It really is a very tasty cheese though. Very nice. So when you want to make a sandwich for me, which sandwich will you recommend now? Bro, there’s a sandwich that I enjoy making the most and it’s very filling. Which one? Mortadella. Nice. It’s not pork. It’s beef. 100% beef. We don’t sell pork products here. Just so you know. I want to make that for you. Okay. I think you’ll be pleased. Sure. Gladly. Of course, because I love food, I’ll agree to every sandwich right now. Next time, we can make a divided hollow one. Is that okay? Let’s pack it for you. Package? Yes. Bro, how am I supposed to eat at home after this video? Alright, fine. You can pack that one too. I’ll eat at home. Enjoy your meal in advance. Thank you. Thank you. Thank you very much. Then I’m sending you to the kitchen. You’ll prepare it, bro. Call me when the sandwich is ready. Okay. What will you drink with it? I’ll drink lemonade with it. We’re making it ourselves. I’ll drink that. Alright. Great. Enjoy your meal. Thank you. Ali prepared the sandwich so well that it was like this while preparing it like this my mouth was watering just like this wishing it would come soon so I could eat it. The sandwich we’re about to eat actually has 10 sandwiches on the menu. Among these, Ali’s favorite is mortadella sandwich. At the same time you can also choose different options if you wish. You can have different sandwiches prepared. So it has no limits. What you see, whatever you like It’s up to your style. different bread, different deli product, different cheese, different sauce you can choose whatever you want. that’s why it’s nice a place, I think. But this is what they make themselves. and because it is a sandwich that he/she likes I especially wanted to try it. I am tasting it right away. But how will I look? It’s so big that it is. Truffle. It seems that way right now. But this mortadella is interesting too. Normally, beef mortadella is too much. is not on the ground. maybe it is not known. But it tastes very good. I will explain the content too. I want to eat a little more first. It’s hard to eat though. It’s big. Normally, they wrap it like this, they cut it. But I want them to do it that way. I didn’t want to. Because I eat it, what’s going to happen? I believed in myself, but it really is difficult. eating. It has so many ingredients and stuff. full of flavor. By the way, it’s quite heavy. So today what I ate is normally meaty. I don’t know, it’s completely filled inside. We ate a mushroom sandwich. They were all heavy. This is even heavier than those. How many grams? There is one here, after all. Four hundred. Isn’t it? About four hundred grams. Pretty big. This is filling. This is nice, man. When it’s filling, we love sandwiches. Now, to describe the ingredients, they get bread from three different places. La Lorraine, Backhaus and right across from us Historical Safranbolu Bakery in fact, Ali just sent his wife to the bakery, had her get the bread. There were other orders. This is getting a bit funny. They sometimes bicker among themselves, though. They might be making the freshest sandwich in Turkey. Because it’s being cooked across the street, the bread comes here and immediately turns into a sandwich. I think it’s an amazing thing. But it’s a bread from Backhaus that we eat. Ciabatta bread. They take this frozen and cook it here. Again, actually, when you look at it, it’s fresh. It has become a bit of bread. It contains different products. He/She has created his/her own style. What he/she makes at home, Ali has actually reflected his favorite style here. There is a cheese, for example, that has a spreadable consistency. For that, 20% of it is cream. Therefore, they have created their own style and recipe for it. There is a 100% beef mortadella they purchased from Ardasan. There is Çeçil cheese, there is fresh cheese, there is lettuce. At the same time, there is their homemade Russian salad. On top of that, there is their homemade atom sauce. So, one or two of these appetizers are included in the sandwich. When it’s done, it really results in a beautiful outcome. But I think the most important thing in sandwiches of this style is the bread. The bread holds everything together very well. In other words, it can hold all the ingredients. As I said, we are talking about a product that weighs around 400-450 grams. It no longer becomes just one meal like that. It becomes something I can share between two people. Because would I eat something that weighs 400 grams in one meal? I probably would. I would, but I’m curious if you would eat it. At least you can share it when you arrive. or you could have different sandwiches made. Honestly, I came here again on the recommendation of one of my followers. Because it’s not a place that has been open for very long. A two-month-old place. Since it’s a new place, the quality of its products. that they explained to me how it is and how they make it. I also came here feeling a bit confident. Honestly, from what I’ve seen, they are really good. My first name is Divle. The Karamanlılar and in the back, Divle Obruk cheeses are also visible. As you know, these are not easily found everywhere. It’s a bit of a difficult cheese. It should pair well with wine. It’s fatty. At the same time, it has a very dominant character. If you’re eating something like this, Divle Obruk always stands out. But I really love it. Even though I don’t always eat it, I have it on some special occasions. I definitely prefer it on wine days. When you come here, it is beautifully wrapped in its own goat skin like this. They peel it off like this, cut it, and after that, they package it and serve it. If you would like to eat a sandwich with Divle cheese, they have a sandwich called Divle Spesiyal. There at the back, you can see Gurmax’s smoked salmon. They prepare it together with that. So, smoked salmon and Divle Obruk cheese together is amazing. But it kind of appeals to the upper layer of the palate. Let me put it this way. I don’t know if it’s in a way that everyone can understand. Some people may not like salmon very much or they might not like this kind of hard cheeses. But I think it’s a sandwich that foodies would enjoy. Now, let’s get to our sandwich. We have a huge sandwich in front of us, but I also want to go a bit towards the middle if you allow me. By the way, there’s a lemonade alongside the sandwich. They make this lemonade themselves. They also add different things to it, preparing surprises for you. You gradually get a bit of an orange flavor as well. It’s a nice lemonade. It’s not like the lemonades we drink everywhere. It’s a bit more refined. I think the flavor complements the sandwich well. Isn’t it the perfect season right now? Lemonade, right? Iced and cold. Do we have ice? And thank you for feeding me this atom because of this heat. It’s very nice. Our atom is refreshing, you know. It refreshes. Really very big. For example, when I got about halfway through, here’s the beauty of it. You can enjoy a bit of the flavors of the sauces along with some cheese and mortadella. The bread is, of course, magnificent. I mean, I went as far as I could with each bite, but I’m almost halfway and the bread doesn’t end. It feels like it keeps multiplying endlessly. Very filling. It’s one of the most filling sandwiches I’ve eaten today. Let’s mention the price as well. The mortadella sandwich is 400 lira. The lemonade I drank is 100 lira. Now let’s get this sandwich packed. Because I really won’t be able to finish it. It’s very big. I will eat this in the evening. Now, let’s walk slowly towards our last stop from here. So now, we have left Divle. There’s our last stop about 300 meters ahead. Masal Kokoreç. Actually, this place just started doing kokoreç. I mean, it started two months ago. But basically, since 1988, the fishmongers have been selling squid and fish in this street. If you remember, if you follow me on Instagram, I went to Bar La Campana in Madrid. They were making squid sandwiches there. They are making a slightly more Turkish version of that. Now we are going to try it. If you’re ready, let’s walk towards Masal Kokoreç. Good luck, Yiğit abi. Thank you, brother. Welcome. Thank you for having me. The shop has gotten a bit crowded, though. I will keep you a little longer. Okay, no problem at all. Now we are making fried calamari. We are making fried calamari. Bar La Campana. After seeing it in Madrid. Of course. Actually, you are the beginning of the event. Is that so? You are the beginning of the story. After I saw you, I had a flash of inspiration. I thought, why aren’t we doing this in Turkey? Yes. After that, we developed it a bit more. Then we came up with something like this. What do you mean by developing it a bit, what did you put in it, man? As you know, they make meat sandwiches at Bar La Campana. That’s right. Our version combines it with a bit more Tarator sauce, arugula, and red onion. And we even made the sandwich bread into baguette bread. Yes. We came up with such a combination. Very nice. I hope our guests like it. Well, since there’s a line at the door, it seems everyone likes it. Everyone seems to be eating calamari right now. Your feedback is very important to us. It’s very valuable. I will taste it in a bit, man. Alright. The feature of our calamari is this. We work with local calamari seasonally. Yes. There is a marination process for this. We marinate for about 24 hours. How do you do the marination? There is a specific order for the marination process, first of all. First salt, then sugar, then baking soda, a little lemon juice, and lastly, we soak it in soda. Do you let them sit separately? Of course, each of these has its own duration. Wow, man. After this time is completed, it marinates for about 24 hours. It definitely doesn’t go into the pan before completing the 24 hours. Because the fibers inside need to dissolve, to soften and absorb the flavor the secret of the job is here. Wow, well done. I’ve never seen a process like this. Then comes the cooking technique. We cook it entirely in pure sunflower oil. You concede. I add flour. I put it in carbonated water. After the carbonated water, I add hot oil. I give that crunchiness on the outside like this. Very nice. Now I have red onion. I have my red onion, I have my tarator and I have my arugula. How do you make tarator? Let’s talk about my tarator. Like this. Let’s say it. Mayonnaise, strained yogurt. Also, it has bread, walnuts, hazelnuts and a gherkin pickle that no one knows about. Gherkin pickle. Gherkin pickle. Very interesting. The crunchiness in it, the pieces of hazelnut that come to the mouth and the gherkin pickle situation takes you elsewhere. Well done. Garlic and salt are already our essentials. Super. Well, your real fishing goes way back. Like this. Dad, I’m a fisherman. We came to this neighborhood in 88. We’ve been serving in this neighborhood for about 37 years. Very nice. Then we set out to figure out how to transform it, how to turn it into street flavors. Our current format is completely transformed into street flavors. Super. Aside from that, there’s kokoreç in the back. Besides that, we have kokoreç in the back. In our kokoreç, we have a special wrapping place in Balıkesir Göbel. It contains hazelnuts, there are roasted almonds. There is shirt oil and there’s solution oil. So we actually combine 3 different oils. We produce something like this. Well done. I was curious about that too. Okay. I’ll taste that in a moment. Actually, I will have tried that before the calamari sandwich. Okay. With pleasure. I’ll prepare a portion of rings for you right away. Okay. After tasting that, we’ll move on to our famous fried calamari sandwich, the first sandwich of its kind in Turkey. Let’s go. I’ll head to the table then. See you later, Enjoy your meal. Mr. Yiğit summarized it beautifully. Now we have come for the tasting. I want to taste it directly without wasting any time. But its appearance looks amazing. Look, they just put in new calamari inside. The crunchiness is coming. The sandwich bread is very fresh. That really enhances the flavor a bit more. The calamari is crunchy. The outside is very nice. Now you saw the preparation process inside a moment ago. Let me explain that a bit to you. First, they coat the calamari in flour. Then they put it in carbonated water and after that, they start frying it. At high heat. The oil is Trakya’s Birlik sunflower oil. So they use a good oil. For example, the calamari I had in Madrid had absorbed a little more oil. This one hasn’t absorbed any. You can really taste the calamari. I had it at Bar La Campana. Actually, they started this 155 years ago in Madrid. Creating calamari for baguette sandwiches is really a different idea. At the time I shared it on Instagram, I said that someone from Turkey should do this as soon as possible. I guess one of the most correct names has done it. Because they have been doing this for almost 20 years or even longer. Since 1988, they have been fishermen. They know fish and seafood products very well. The calamari they use is currently Spanish calamari. But depending on the season, they can sometimes find local calamari as well. From the Bozcaada region and other different areas, wherever local calamari comes from, they use it. But when it’s not available, they use Spanish calamari as well. At the same time, they are making kokoreç. It’s coming from Susurluk Göbel. They roll it themselves too. Inside, there is solution oil, almonds, and all kinds of sleep aids. Therefore, they have it specially rolled. They went out until 3 AM. I need to specifically mention that. Because maybe you’re craving it right now. You can jump in and come to eat it. It has that beauty. But if we need to talk specifically about calamari, you might say that you’re advertising. The historical Safranbolu Bakery sits at the peak of this video. I have no connection with those guys at all. Everyone will say that for sure you are advertising, sir. It has nothing to do with it. But when you are in this region, they really make the best baguette. And everyone ends up getting their baguette from them. They use the baguette fresh. They don’t just get it in the morning. They get it separately in the morning, noon, and evening so that they always serve it fresh. This is a baguette that has come for the evening service. Our clock has just turned 6:30. It has been an adventure for us that started at 9 AM and lasted until 6:30. If you allow me, I want to eat a little more. Because I know that as I go further down, I will get a better taste. Purple onion. I mean, I love it. With anything that has purple onion. Even if it’s a salad. And when I was preparing, I asked. I said, did you put this much especially for me? Because it’s a very large sandwich. They said no. It goes this way for everyone. It’s very filling too. So I have no chance of finishing this. The meat I ate today, I don’t know, there are other types of mushrooms and then the mortadella they used is countless. That’s why I won’t be able to finish this either. But I can show that it’s a gigantic sandwich like this. If I give an example with my hand, side by side. Of course, I got it all over me again. But I think the joy of eating this is here. At the beginning of the job, there is Yiğit Bey. I had just introduced him to you. No one other than Yiğit Bey cooks the calamari. He does it all by himself. It’s a bit of a tough operation. There is no shift. There is a shift for kokoreç but not for calamari. Because it needs to be cooked properly. This is the product they are currently focusing on the most. Because they know seafood very well. And I think they also know how to cook. The freshness of the products they use, which you often mention in the videos, also emphasize the cleanliness of the kitchen, and the cleanliness of the restroom. This place is really one of the cleanest I’ve seen for this type of frying. Because the countertop usually gets messy. That stays over until the next day. That oil dries up there. It continues. It stays there for years. But this place is not like that. This place is really clean. Now many of you have shared earlier. has just learned about Divle Gourmet. It’s been 2 months, 3 months. This place is also a 2-month-old business. They are very fresh. Naturally, you must have learned about them from Ayaküstü Lezzetler. I think this is the right business. It’s very important for me that you learn from the channel. Because I really learned about this place, especially through the recommendations of my followers. I had friends who came for kokoreç. There were those who came for calamari sandwiches. Since they both got passing grades, both of them led me to want to come here. Let’s also mention the prices. The calamari fried sandwich is 400 TL. Our ayran is 65 TL. In total, it’s 465 TL. I think an ideal dinner is really nice. You can also come at noon on such cool evenings. I don’t know if it will be like that in the summer, but noon is really good. A kokoreç goes great on top of that. So if you come hungry, you’ll get to taste both. I will come back later, not in this video. I especially want to eat fried mussels. Because I love fried mussels and I can’t find a place to eat them, a clean place. From what I’ve seen, I can tell it’s reliable. An old fishmonger. They know good products. Therefore, I want to say that I will come back here later to especially try that as well. Well then, we’ve reached the end of another video. We hope you liked the video. If you liked it, don’t forget to hit the like button. It’s really important for us. The viewership of this video, is very important for its recognition. You also give us a round of applause by liking it. Subscribing is very important for us. If you are watching our videos for the first time, subscribing is really very, very important for us. If you can support us with your comments and at the same time if you have any suggestions, you can leave them as comments below. See you in a new video next week. Goodbye. Now this place is called Masal Kokoreç. The name owner is also here, he is. Mr. Yiğit’s daughter, Hello, Masal. Nice to meet you. Nice to meet you. What are you doing? Are you eating here too? Yes. Which one do you like the most? Well, kokoreç. You like kokoreç. Are you eating fried mussels? I am not. Do you eat calamari? No. I like fish soup. Fish soup. Yes. Very nice. What else do you like to eat? Lamb chop. Lamb chop. Okay. Do you like Adana kebab? Adana kebab. No. I like fish. What do you like? Fish. Fish. Okay. You are a sailor. Nice. So you don’t like lahmacun now? No. No. Alright then. We are heading to the sea. Then wave your hand. To everyone. Say goodbye. Goodbye.

İSTANBUL’UN EN İYİ SANDVİÇLERİ – Anadolu Yakası’nda Mutlaka Denemeniz Gereken 4 Durak

İstanbul’un en lezzetli sandviçlerini aradığımız yeni videomuz sizlerle. İlk olarak İstanbul’un Anadolu Yakası’ndaki sandviç mekanlarını deneyimliyoruz.
Dışı çıtır, içi yumuşacık ekmeklerin arasında; özenle pişirilmiş Amerikan tarzı pastramiler, aromasıyla baş döndüren trüflü mantarlar, dana mortadellalı ve atomlu sandviçler ve deniz kokusunu sofraya taşıyan kalamarlı ve taratorlu sandviçler sizleri bekliyor. Videodaki kimi tarif yıllardır değişmeyen bir klasik, kimi ise modern dokunuşlarla fark yaratan yeni nesil lezzet… Et sevenlerden deniz ürünü tutkunlarına kadar herkese hitap eden bu rehber, sandviç severlere harika bir bakış açısı katacak.

Onur Ziya Demir, sizler için bu özel lezzetleri adım adım geziyor, tadıyor ve her lokmanın ardındaki ustalığı, malzemelerin özenle seçilmiş hikâyesini ve mekânların kendine has atmosferini ekrana taşıyor.
Videoyu beğenmeyi, kanala abone olmayı ve sandviçle ilgili tavsiyelerinizi yorumlara yazmayı ihmal etmeyin.

Giriş: (00:00)
Salamora Sandwiches: (03:13)
Deli Deli Delicious Delicatessen: (12:57)
Divle Gurme: (20:38)
Masal Kokoreç: (34:06)
Kapanış: (44:40)

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in bu yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar, 15.07.2025 tarihine aittir.)

– Salamóra Sandwiches – https://maps.app.goo.gl/APyUdbczzFk3HyUE9
– Deli Deli Delicious Delicatessen – https://maps.app.goo.gl/wrJs9TLb9wtCZEkF6
– Divle Gurme – https://maps.app.goo.gl/sfjjpAxc8xW57kxZ9
– Masal Kokoreç – https://maps.app.goo.gl/Jt9ebaEb4Epi6zDVA

#AyaküstüLezzetler #İstanbulunEnİyiSandviçleri #reklam #Sandviç