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plit between two continents, separating Europe from Asia, Istanbul is unlike any other city in the world. Straddling the Bosphorus Strait, it is Turkey's largest city which, strangely perhaps, has never been its capital and is home to more than 15 million inhabitants and over 10 million tourists per year - music to the ears of local food vendors. Originally founded by the Greeks in the seventh century BC, the ancient city is home to some of Turkey's best restaurants, including many that have retained the skills of the old Ottoman cuisine over the years. Fish is a firm menu favourite - thanks to the lengthy coastline - and snacks are notorious throughout the city with kebab stands, pastry shops and cafes serving up local treats at all times of day. Istanbul's cobbled streets have served as the capital to four empires over the course of 16 centuries (the Roman 330-395, Byzantine 395-1204 and 1261-1453; Latin 1204-1261; and Ottoman 14531922). With such rich history and a vibrant past, a city abundant with international presence can only mean that an exceptional culinary scene is to be found. On the ground in Istanbul and dedicated to finding the city's best eateries, Ansel Mullins of the Istanbul Eats and Worldwide Culinary Backstreets blogs, explains that "Istanbul is such a great place for those looking to explore the city and sample all that is on offer. The city is not necessarily full of 'foodies', however people who share a love for good, hearty local food." He explains: "Istanbul has a big emphasis on regional cuisine, traditional Turkish food. However, the food is also influenced by close-by countries such as Greece, Italy and Syria. The city has a big street food culture, where visitors will find things such as doner kebab (meat cooked on a vertical rotisserie served in bread), shawarma (grilled meat often served in a wrap) and kofte (balls of minced meat, usually beef or lamb, mixed with spices and onions)." During the colder months you'll be sure to find a lot of winter-warmers around such as soups, particularly those made with lentils like mercimek corbasi (a steaming, red lentil soup peppered with chili and mint). A national drink, tea (cay) comes in all flavours and temperatures in Istanbul. Popular with locals and tourists alike, apple tea is served in nearly all cafes, using the true flavour of apple as a refreshing way to take a break any time of day. "You can really expect everything from
Fast food buffet workers on the boats where popular fish sandwiches are served.
Turkish Kofte with vegetables - Izmir kofte Lamb Tantuni - Turkish Wrap roll bread with lamb
80 BBC Good Food Middle East January 2016
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