Archive for October, 2012

  • Alıç: the latest street eat

    October 7th, 2012

    Yesterday I discovered another distinct flavor this country has to offer that I didn’t know existed. This time it’s alıç, which after much searching—okay 5 minutes online—for a translation, seems to be the fruit of a species of hawthorn tree. The sometimes orange, sometimes yellow alıç certainly won’t win any beauty contests, but it has a sharp sour taste and is often made into a jam. It’s not a particularly juicy fruit and has more almost as much seed as it does flesh. Still, it’s worth a try. The gentlemen assured me that it’s hormone-free and straight from Malatya. According to The Healing Plants Bible by Helen Farmer-Knowles, the flowers and fresh or dried fruits of the hawthorn are “a cardiac sedative, blood-vessel dilator, and are blood-pressure-lowering.”  The little bag the man is filling only set me back 1TL, so I’m certainly no poorer for trying.

  • Sultanahmet Style

    October 6th, 2012

    I don’t know about you, but I think people with genuine style often don’t even know they have it. They’re effortless with it, rather like this gentleman I saw using a public telephone in Fatih. How many people still use a public phone? Better yet, how many people forego the so-called convenience of a mobile these days? There he was having a conversation on the phone smoking his cigarette and he just transported me to a different time and place. I was about to wander on, but then I decided I had to go back and ask him for his photo. Thanks, Ağabey.

  • Autumn Ottoman Delights

    October 2nd, 2012

    Once again I managed to snag a delicious (literally) photo assignment with friends and foodies, chef Selcuk Aruk and writer Lale Kayabey for XOXO the Mag. October’s issue features a fantastic array of autumnal colors and tastes favored by the Ottomans. This time I thought I’d show some of the photos that didn’t make the final cut. Trust these dishes and their ingredients — jujubes, pomegranates, cinnamon, spice, carrots, spinach and yoghurt and everything nice — to make your mouth water. They certainly did mine.