Turkish Breakfast

The standard Turkish breakfast includes bread, butter, jam and/or honey, olives, tomatoes, cucumbers, cheese, yogurt, cold meats, fruit juice, perhaps eggs, and tea or coffee. It's often set out as a buffet.

Turkish sourdough bread

Bread (ekmek, ehk-MEHK): standard Turkish sourdough white bread, baked fresh twice a day (early morning and late afternoon). Fancier places may add francelâ (shaped like a baguette, but with a denser crumb), bread rolls, whole wheat, and/or simit (Turkish circular sesame "bagels").

Butter (tereyağı, TEH-reh-yah): the best comes from the Black Sea region because of its fat well-fed milch cows, but you may just get the standard little packets.

Jam (reçel, reh-CHEL) and/or Honey (bal, BAHL): the best is jars of home-made fruit preserves, but you may also encounter the little standardized sealed packets. Same with the honey: the stuff in the packets is good, but Turkey produces excellent honey in places like Marmaris and even Kars. A tip: mix your butter and honey on the plate, then spread it on your bread—the Turkish way.

Olives (zeytin, zey-TEEN): black zeytin range from small, luscious oil-cured to rather dry, too-salty ones. Green olives are flavorful but tart, sometimes bitter, and rarely stuffed with pimiento.

Tomatoes (domates, doh-MAH-tess) & Cucumbers (salatalık, sah-LAH-tah-luhk): in season, very good. Out of season, maybe flavorless.

Cheese (peynir, pey-NEER): standard is beyaz peynir (white sheep's milk cheese), the best being tam yağlı (full fat), creamy, slightly salty and delicious. The worst is dry, sour and/or overly salty, perhaps from having been recycled from one morning to the next—or maybe it's just cheap. You may also get yellow kaşar peynir. Taze kaşar is fresh (unaged) and mild; eski kaşar is aged, a bit sharper and more flavorful.

Yogurt (yoğurt, YOH-oort): Usually excellent! It's most often the plain kind, freshly clabbered, not flavored or sugared (add your own sugar, if you like). The little plastic factory-filled containers of embalmed, sugary-fruit-goop-sweetened yogurt also appear on Turkish hotel breakfast buffets, though, so I guess nothing is sacred.

Meat (et, EHT): Hotels serving an international clientele may serve bacon and pork sausage, but in general you won't find these pork meats on the breakfast tables of this Muslim country. What you'll find is beef sausage or bologna, mostly cold, mysterious and boring.

Fruit juice (meyva suyu, mey-VAH soo-yoo): usually a disaster, even in expensive hotels. It's either real juice heavily watered down or (gasp!) fake "artificial fruit drink" made from chemical powder—an unutterable sin in a country that produces an abundance of Europe's finest fruits and juices. A very few places, such as Cappadocia's Esbelli Evi, the Villa Hotel Tamara in Kaş, the Su Otel in Bodrum, etc., offer fresh-squeezed orange or other juice worthy of Turkey's reputation for producing excellent fruit.

Eggs (yumurta, yoo-moor-TAH): boiled yumurta with yolks ranging from liquid to petrified may be set out on breakfast buffets. If you see no eggs, ask for yumurta (yoo-moor-TAH). You can often request one boiled to order: three-minute is very runny, five minute is hard-boiled, the perfect boiled egg is kayısı ("apricot")—everything soft but not liquid. In fact, you really never know how it'll come out, so you may prefer fried eggs (sahanda yumurta), or an omlet, even peynirli (with cheese).

Tea (çay, CHAH-yee): usually good traditional Turkish tea brewed super-strong and meant to be cut with hot water to your desired color and strength (1:4 or even 1:5). Traditionally served only with sugar, but lemon is often available for foreigners. There's always milk for the coffee on the buffet so you can astound the waiters by putting some in your tea if you like.

Coffee (kahve, KAH-veh): breakfast coffee is not usually Turkish coffee but Fransız (French) or Amerikan, meaning somewhat weaker, without the grounds lurking at the bottom of the cup. Or it may even be (shudder) instant (hazır kahve, neskafe). Surprisingly, non-Turkish kahve is often a disappointment, even in expensive places: often strong but rarely fragrant, with a dark, burnt (rather than roasted) flavor. It's a mystery why. Good medium- and dark-roast coffee is sold in the markets, but brewing in the hotels often fails.

And

Menemen is a Turkish dish which includes egg, onion, tomato and green peppers, and spices such as ground black pepper, ground red pepper, salt, oregano, and mint). Black or green olives can be included as ingredients. Turkish meat products such as sucuk (a spicy sausage) or pastırma (thinly sliced dried cured beef) can be added, although this strays from the traditional recipe. The eggs are scrambled. It is cooked with olive oil or sunflower oil.  Menemen is commonly eaten for breakfast and served with bread.

Turkish Foods

Köfte 

In Turkey, grilled meat patties, called "köfte" (koeuf-TAY'), are a national favorite and the single most popular dish prepared with ground beef, one of the most common ingredients in Turkish cuisine.

Köfte comes in all shapes and sizes and features different mixtures of ground beef, lamb or chicken mixed with spices, bread and egg, before it's grilled, pan-fried, stewed or broiled.

In Turkish, "köfte" is actually a general term that refers to any food shaped by hand into a patty, ball or cylinder. Use of spices, ingredients and cooking methods vary greatly across the country, making köfte an important example of Turkish regional cuisine.

Lahmacun

Lahmacun, also known as 'Turkish pizza', is a spicy Turkish/Middle Eastern dish consisting of a ground meat/vegetables/spice mixture, spread on a very thin bread/cracker-like crust. Although lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy, the dough is very thin, there is no cheese and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey where it's traditionally eaten with salad and lots of red hot pepper flakes! 

Kebap 

Kebap together with döner, this is probably the first street food that comes to any tourist’s mind when asked to name one. Kebap actually means small pieces of broiled or roasted meat — generally cow, sheep or chicken. Excellent dishes you may want to try out are İskender Kebap, Adana Kebap, Patlıcan Kebap and Şiş Kebap.

Döner 

Döner this tightly packed meat roasted on a large vertical spit is the basis for fast-food snacks (or even full meals) such as Pilav Üstü Döner, İskedender and Dürüm. Although you can find these half-outside/half-inside eateries almost anywhere, for the biggest concentration head to the beginning of Istiklal Caddesi in Taksim.

Börek 

Börek a flaky pastry consisting of several thin layers, often with a specific shape and/or filling. You’ll see locals entering these tiny shops for a quick breakfast or lunch. Among my favorites are ıspanaklı börek (with spinach filling), peynirli börek (with cheese filling), kıymalı börek (with minced meat filling) and patatesli börek (with potato filling). If you prefer it rather plain, you can’t go wrong with su böreği.

Pide 

Pide a slightly leavened, flat pizza like bread. They again come in different styles, with Kaşarlı Pide (melted cheese) and Sucuklu Pide (melted cheese and spicy sausage) among the most popular.

Lahmacun – a Turkish-style pizza. A very thin round piece of pide, with ground meat, onions, pepper paste, sometimes tomato, pepper, parsley, and spices. It is often served with a salad and a few pieces of lemon in a side dish. You’ll see locals topping the pizza with the salad, sprinkling is with lemon and making a roll out of it.

Mısır 

Mısır freshly boiled or grilled corn on the cob, often sprinkled with salt or spices. This popular snack is almost exclusively sold during the summer months by the real street sellers with their push-cars.

Kestane – due to the lack of corn in winter, the street vendors mentioned above shift to roasted chestnuts in winter time.

Balık Ekmek 

Balık ekmek literaly translated ‘fish bread’. And that’s basically what it is — fish, grilled or fried in front of your eyes and stuffed inside a large piece of bread. Fans of this fast-food can have a blast in Eminönü, on the shore next to the Galata Bridge.

Dürüm 

Dürümis one of the most democratic Turkish culinary inventions. Why? You’re just as likely to encounter it on a street corner as you are at the fanciest of restaurants. Whether it’s the chicken, beef, cheese or veggie variety you prefer,this meal in wrap form is sure to set you free from your hunger pangs. 

Tantuni 

Tantuni A close relative of the dürüm, tantuni features beef, tomatoes, peppers and a generous sprinkling of spices wrapped in the thinnest tortilla imaginable. It usually comes in spicy and less-spicy versions, though most Mersin natives (the hometown of tantuni) believe it’s not the real thing unless it leaves a burn on your lips.

Kumpir 

Kumpir The ultimate baked potato goes by the name kumpir in Turkey, with Ortaköy being the most popular area in the city to eat it. As soon as you see the row of kumpir sellers, each trying to beckon you to their particular display, you’ll know you found the right place. With a myriad of toppings like kaşar cheese, sosis, corn, mayonnaise salad, peas and carrots, the possibilities are endless and the combinations infinite when it comes to kumpir.

Tavuklu Pilav 

Tavuklu pilav, ever thought you’d eat chicken and rice on a street corner? Probably not, but in Istanbul, that counts as lunch for a greater number of people than you’d imagine. It’s fast, hot and filling. It’s easy to spot the men selling it in glass-covered carts around town, but locals swear that there’s something special about the cart located right in front of İstanbul Manifaturacılar Çarşısı in Unkapanı.

Simit

Simit a crisp, ring-shaped, savory roll covered with sesame. Sold by street sellers with glass-fronted push-cars. There are two main versions: sokak simit (sold on the streets and very crispy) and pastane simit (sold in shops and softer).

Açma

Achma a ring-shaped savory bun — a Turkish-style dougnut if you will. It’s soft but also a bit oily.

Poğaça

Poğaça flaky, savory pastry. You can go for the plain one (sade) or choose one with a filling: peynirli (cheese), kıymalı (minced meat), or my personal favorite — zeytinli (black olives)

Çiğ Köfte

Çiğ Köfet originally a dish made of raw ground meat, pounded wheat and red pepper. It’s a delicacy, but now only found at home. Commercially sold çiğ köfte is no longer allowed to contain raw meat, but it’s still something you should try out.

Kestane

Street vendors selling corn in the summer, mostly shift to roasted chestnuts in winter time.

Midye dolma – stuffed mussels. If you’re a fan, you may want to prefer eating those in a real restaurant.

Uykuluk - sweetbread and other soft glands of lamb, grilled on charcoal, and especially popular in the European Side.

Sucuk Ekmek - sucuk served in fresh crusty bread as a sandwich

Islak Hamburger

Another tipsy choice, this translates as ‘wet’ hamburger as it’s dipped in tomato sauce. This small burger is steamed for hours and the result is a very moist and succulent snack, noticeably more appetizing in the early hours of the morning.

Kağit Helva (Wafers)

This round wafers are called kağit helva. which can literally translated as paper helva. A favorite taste amond the children, kağıt helva can be filled with ice cream or eqaten plain.

Turşu and turşu Suyu - (Pickles)

Pickled vegetables are very popular in Turkey especially during the winter season. Most of the households make their own pickles as a preparation winter. For companion for many Turkish food, pickles are also outside of the houses. Sold at street vendors and small shops, diffirent kinds can be found all around Istanbul. Not only pickles, but also turşu suyu, pickle juice and drand by many.

Pamuk Helva / Cotton Halva

Also calles as candy floss, this street taste is undoubtedly one of the most popular street foods especially between the kids. Well-knon around the world, this colorful cloud shaped candy is a form of spun sugar. In past made by street vendors with a simple machine, today the candy floss are maufacturated and packed than sold by vendors. A nostalgic street food for many, cotton candy is the cheapest way to add some color to a day.

Gözleme

Savoury hand made and hand rolled pastry, with a selection of fillings, grilled on a sac top.

Lokma

Lokma a sweet summer specialty, sold on carts.

Işkembe Soup

Not for the squeamish (or, arguably, sober), this is soup made from tripe, butter, vinegar, and garlic, and is the meal of choice at the end of a night of hard partying.

Turkish Drinks

Salep

Orchids have fascinated mankind for more than 3000 years, not only with its aesthetic beauty but also with its medical might. The idea of making a drink out of this enchanting flower belongs to Turks, thanks to their religious belief. In the 8th century, Turkish people converted to Islam. According to the belief, they are not allowed to drink alcoholic beverages. So they came up with the idea of salep, a hot milky drink to warm you up during the cold winters.

Boza

Boza is one of the oldest Turkish beverages, and is made from fermented grains. In Turkey mostly durum wheat is used and in other countries corn, barley, rye, oats, wheat, buckwheat … It contains nutritious values like protein, calcium, iron, zinc, phosphorus, thiamine, riboflavin, and niacin. It gives your stomach a full feeling, so it’s better not to drink boza during or right before your meal.

Turkish Coffee

Turkish coffee is the perfect way to finish off a good meal. When ordering you specify whether you want it plain, with some sugar or very sweet and it is brewed with the specified amount of sugar mixed in with the coffee granules.

One cup; 40 years of friendship.

Turkish Tea

Usually Turkish tea is brewed in a sort of combined tea pot which is placed directly on the hob and has water boiling in the bottom section and tea brewing in the top so it can be made weaker or stronger as required.

Turkish tea coming from the Black Sea Region is the most popular drink and a part of the lifestyle in Turkey, taken at any time of day, usually more than once a day. Turkish tea is traditionally drunk from small tulip shaped glasses, always black and usually with plenty of sugar. You can serve Turkish tea with sugar cubes. But most Turkish people like to have their Turkish tea without sugar with just a few drops of lemon juice.

Ayran

Ayran is a mixture of natural yoghurt, water and salt. This Turkish drink serves as an ideal complement to grilled meat dishes.

Ayran not only accompanies any meal but is drunk as a refreshing drink by itself especially during summer months.

Turkish ayran is common among all regions of the country only the slight variation being its thickness. Especially in the south, for example, thicker ayran is preferred. But the best of this unusual but simple drink is made in Susurluk, near Balikesir, who are so proud of their bubbled ayran that they have a local festival for it in the beginning of September.

Şalgam

Shalgam is a popular street drink in south region of Turkey. Well, salgam is actually the name for a vegetable from turnip family, which is very similar to beetroot, but this name is also used for this traditional drink.

Salgam is a very traditional drink in Adana, Mersin and Hatay provinces and in the South Eastern Anatolia, especially served with Kebab dishes. Some people drink it with Raki saying that it removes or softens the effects of alcohol. It has a dark red or purple color and a very strong soar taste.

Şerbet

Sherbet is the world's first soft drink. Ottoman Turks drank sherbet before and during each meal. Sultans drank fruit juice, lime juice or a sherbet during meals.

Sherbet is still a traditional cold drink in Turkey, believed that sherbet has healing effects. Sherbet is also served during Ramadan in crystal bowls or in tall cut glasses, or ornamented glasses with ice cubes or snow. The sherbet glasses should be placed on a tray covered with lace or a piece of embroidered cloth.

Sherbet is served traditionally cold on especially hot summer days to please visitors. Also at weddings or during childbirth to increase lactation of the mother. This type of sherbet is called lohusa sherbet which is crimson in colour and is flavoured with cloves and herbs.

Raki

The traditional tipple is Raki, an strong aniseed based spirit, which is sometimes known as lion's milk. It is clear but turns cloudy when water, ice or soda is added. Most people do dilute it with water although some drink it only with ice.

Some do prefer it straight up with a glass of water on the side, although this is not recommended for inexperienced people. Raki is so entwined with eating meze, that the meze spread is often called a raki table. Raki can be drunk with any meal yet mostly preferred by the water with seafoods.

Drinking raki is an art and raki has its own culture. It is unusual for a Turk to drink alcohol without eating at the same time. Raki traditionally accompanies a meal of fish and in between meals, melon and or white cheese are often served alongside it.

Questions And Answers

We at My Destination Istanbul have put together a list of the most commonly asked questions about Turkey and Istanbul. If you feel there is something worth adding.

1. What’s the best time of year to visit Istanbul? How hot/cold will it be?
It’s possible to visit Istanbul at any time of the year, although the optimum times are during the  spring and autumn months as the city is a pleasant temperature and the major sites are less crowded. Summers in Istanbul can be very hot while winters are usually rainy and quite cold with occasional snowfalls.

2. What should I wear in Istanbul?

Whatever you wear at home. Although very short skirts or revealing clothing are not common in Istanbul, the Turkish dress sense is otherwise generally very westernized.

The optimum time for a visit to Istanbul is around spring time (April and May) and autumn (mid to late September and October), when the climate is perfect for walking and exploring the city.

Istanbul has a temperate climate. The city’s hot and humid summer season begins in mid-June and lasts through to mid-September. Although the summer can be sizzling, refreshing activities like taking a cruise along the Bosphorus  can help to make your stay pleasant.

From October to March, the city can be rainy and windy, though thanks to its coastal location, winter in Istanbul (from December to February) is mild and snowfalls are rarely heavy.

Ramadan - Muslim Holy Month:

 Ramadan (or Ramazan in Turkish), which is the holy month for Muslims, can be an enjoyable time for a visit but it can also serve some annoyance. During Ramadan, Muslim people fast, starting from the first light of day till dusk, during which time they are prohibited from eating, drinking and smoking.

Ramadan evenings in Sultanahmet (the old city center) mean street fairs, festivals and specially planned events. While it’s no doubt atmospheric, it can be difficult to move freely around Sultanahmet after dark. Also be aware that there can be a slowdown in the way some places operate. Some restaurants which are normally open can be closed during Ramadan. Holy places and mosques will be crowded. Traffic jams before the evening meal are common as millions of hungry residents rush to their homes or restaurants to break their fasts.

3. I have only got a short time in Istanbul. What are the most important sites to see?
Istanbul is a huge city with an unlimited number of things to experience. To save you the headache of trying to decide which ones to pick,

4. How religious is Turkey? Will I have problems as a non-Muslim?
Although the majority of Turks are Muslim, Turkey is a secular state. While there are some strict followers of Islam in Turkey, there are also many more moderate Muslims. Turkey is generally very open and welcoming to other cultures, and it is extremely rare to experience and problems as a non-Muslim in Turkey.

5. Do I need a visa?
Most foreign nationals from western countries do not require a visa in advance for a visit to Turkey. Some countries do not require a visa at all while most others can purchase it at border posts and airports. Working and residency permits are more complicated.

6. Is Istanbul safe?
Compared to most western countries, Istanbul is a very safe city. The incidence of violent crime against foreigners is extremely low and few visitors to the city experience any problem. There are some scams and pickpockets  operating, more so in the tourist-heavy areas, so exercise usual caution.

7. Is Istanbul easy to get around? What kind of transport options are there?
Despite its huge size and number of waterways and hills, Istanbul is reasonably easy to get around. There are a large number of transport options such as bus, minibus, dolmus, tram, metro, metrobus and ferry.

8. Where should I stay in Istanbul?
There are a number of different accommodation options in Istanbul which vary hugely in location, price and style. From dormitory style hostels to boutique guesthouses, serviced apartments and plus hotels where you stay is dependent on your preference and budget.

9. Do I need to exchange money? Are there many ATM’s in Istanbul?
Although Euros are accepted at some larger stores and in the tourist areas, it is generally better to trade in the Turkish currency (the ‘lira). Major currencies can be exchanged for lira at airports, banks or exchange offices throughout the city. Alternatively, there are ATM machines all over the city, and those with a credit/debit card will have few problems accessing money.

10. Is it safe to drink water from the tap in Istanbul?
Although the water is chlorinated in Istanbul, it’s recommended to drink bottled mineral water. Mineral water is widely available and reasonably cheap in Istanbul.

11. Is it safe to eat food from the street and small restaurants in Istanbul?
The standard of hygiene in Istanbul is generally quite high, and few visitors report problems related to unsafe food in the city. Practice common sense and only eat at an establishment if it looks clean and busy. Fresh fruit should be peeled before eating and salads should be avoided if you suspect they have been washed in tap water.

12. How can I get from the airport to the city centre or my hotel?
There are a number of transport options for travel from Ataturk and Sabiha Gökçen Airports to Sultanahmet and Beyoglu/Taksim. Both airports have dedicated shuttle services and it is also possible to travel by public transport (tram and metro from Ataturk Airport, and bus from Sabiha Gokcen airport.) Taxis are widely available, although the cost is higher.

13. Should I take a tour in Istanbul or is it better to travel independently?
Whether or not you decide to take a tour in Istanbul depends on your personal preference. While some visitors like to have a pre-arranged package or custom tour with an expert guide, others prefer to organise their trip themselves.

14. I’m a solo woman planning to visit Istanbul. Will I have any problems?
Many female travellers choose to travel to Istanbul alone, and few report any problems. Istanbul is generally a safe and welcoming city and is becoming increasingly popular with solo women travellers.

15. What are the best things to buy on a visit to Istanbul?
Many come to Istanbul for the shopping While carpets are the most obvious choice, Turkey’s high quality ceramics, tiles, antiques and handicrafts are also popular and can be purchased at one of the historic bazaar  backstreet markets or boutique stores. Istanbul also has a large number of modern shopping malls.

16. Do I need any vaccinations for a trip to Istanbul?
No. There are no required vaccinations for Turkey, although a typhoid vaccine is recommended for longer stays.

17. How cheap/expensive is Istanbul?
Istanbul ranks at number 38 in the world ranking of expensive cities. The cost of accommodation and food is generally cheaper than in most European and North American cities, but is generally more expensive than central/eastern Europe.

18. Is alcohol available in Istanbul?
Yes. Although the majority of Turks are Muslims, alcohol is readily available in Istanbul. The national drink, raki, is especially popular, as is beer and wine of which there are many local brands. Istanbul has some of the best  with a seemingly never ending supply of bars, nightclubs and restaurants.

19. What language do they speak in Turkey? Will it be hard to get by with only English?
Turkish is the official language of Turkey and the Turkish Republic of Northern Cyprus. Kurdish is also spoken by the large Kurdish minority. English is widely spoken in Istanbul and visitors are often surprised by the relatively high level of English spoken by most Turks. Other commonly spoken second languages in Turkey include French, Spanish and German. Knowing a few words in Turkish will be appreciated, though.

20. Should I take out insurance before visiting Turkey?
Yes. Private health insurance is recommended on a visit to Turkey. Although there are a number of state hospitals, treatment and sanitary conditions are generally much better at private hospitals.

21. How can I get from the European to the Asian part of Istanbul?
Although buses, metrobus and dolmus make the trip between the European and Asian parts of Istanbul, the cheapest and best way to do it is by ferry. Ferries make the trip between Eminönü and Kadıköy and Üskudar on a regular basis. Other ferries leave from Besiktas and Kabatas.

22. What is there to do for children in Istanbul?
Children are generally revered in Turkey, and Istanbul is a very child-friendly place. The city itself provides a constant source of entertainment- from its colourful streets and inhabitants to its many resident animals such as cats, birds and even dolphins. There are a variety of sites geared towards children like Miniaturk, Toy Museum theRahmi M Koç Trasport Museum, İstanbul Dolphinarium, Turkuazzo and Istanbul Modern.  

23. Should you tip in Istanbul?
It is customary to tip about 10% at restaurants in Turkey. If the bill reads ‘servis dahil’, then the service charge has already been tacked on. Hamam (Turkish bath) attendants will generally expect up to 25%. It’s not usual to tip taxi drivers or barmen in Turkey.

24. What’s a Hamam, and is it worth experiencing?
A hamam is a Turkish bathhouse which follows centuries-old rituals involving scrubbing, massage, rinsing and sauna. Hamams are a unique and invigorating experience and remain one of the most popular activities for visitors to Istanbul.

by mydestination.com 

You can follow us from Facebook too..
https://www.facebook.com/pages/Magic-City-Istanbul/662051330490234

The Ottoman Fountains Of Istanbul

III. Ahmed Fountain

At the beginning of the 20th century there were some 1,600 fountains in Istanbul and 100 years later there were only 400. Once their function was gone, neglect set in.

At the head of a street in Cihangir is a small fountain. For years it was a decrepit, rundown, vine-clad ruin. Then one day there was a ribbon around it and workers busy cleaning it. Today it has returned to its original state although no water flows from it.

It has a date of 1055 A.H. (1645-46) and the person who built it was named Ahmed Pasa. This must have been Tarhuncu Ahmed Pasa who served as a grand vizier under Sultan Mehmet IV. He is honored as a reformer for having done his best to put Ottoman finances on a better basis and his ability to “persuade” the wealthy to give up some properties and money they had taken illegally from the state. The repairs were carried out by the owner of a new apart-otel that was being constructed nearby out of an old apartment building and street front stores.

Water is of particular importance in Islam because it was required that before prayers, one has to purify oneself. Moreover it isn’t just any water. It has to be running water.

During Ottoman times, Istanbul was not blessed with a water system that delivered it right to your doorstep with the exception of the wealthiest people. The city does have quite a few underground springs and wells that are fed by rain water. The Ottomans took advantage of the aqueduct system that originated with the Romans and expanded it. Mimar Sinan is less well known for his contributions to the aqueduct system than he is for his magnificent mosques but he did much to repair and extend what was already in place in the 17th century.

Well-to-do Muslims built structures as a way of giving alms or performing good deeds for society. As water plays such an important and symbolic role in Islam, many built fountains to provide running water to areas that had no water. Hence there is the small fountain on Kazanci Yokusu in Cihangir. Generally, a poetic inscription giving the date and name of the person who had commissioned the fountain is visible somewhere on it – usually above the faucet, honoring the benevolent patrons. It is possible that these fountains have been neglected because the inscriptions that occur on almost all fountains are in Ottoman script that only a very few people can read.

Local life centered on the local fountains. Women would come to collect water for their houses but stay to chat with each other. Children would play around the fountain because it would usually be in a central place with a small open space around it. It would not be unusual for coffeehouses to be found nearby where men would spend their free time. Additionally it has been suggested that some roads and lanes are irregular because they represent shortcuts to water sources. A horse or donkey carrying a water keg didn’t need a wide boulevard any more than the men on motorcycles who deliver water to apartment buildings today.

Aldulhamid Han (I) Sebil and Fountain

Location : Originally opposite Hamidiye Imaret and School, where now Vakıf Han IV stands, in Bahçekapı but later moved to the corner of Zeyneb Sultan Mosque. Single face wall fountain with two sebils. Date 1777

Saliha Sultan Fountain 

Constructed under the orders of Sultan Mahmut I, this was built in the memory of his mother, Saliha Sultan in 1732. 

Bab-ı Ali Fountain 

Date : 1848
Location : On Alay Köşkü Caddesi.
Type : Single face wall fountain.

Esma Sultan Fountain 

The Esma Sultan Fountain and its namazgah (an open-air prayer terrace constructed for the use both of travellers on caravan routes and for visitors to the outskirts of cities) were built by Esma Sultan, a daughter of Sultan Ahmet III (1673-1736), in Kadırga Square in 1781. It has four water faucets with marble basins undeneath whichlocated on each side of the fountain and in order to step up onto the namazgah, there is a marble staircase on the lateral facade. 

There are three faucets located on the northern side and an additional one on each of the other sides of this historical fountain. The faucets fitted on opposite sides of the fountain with rectangular parallelepiped blocks are decorated with S and C curves, adding an artistic aesthetic to the fountain. Decorated niche pendentives having a rectangular panel board in which an inscription of six verses are form the surface of board. This inscription indicates the construction date of the fountain. There are two basins placed on buttresses which are built in a reverse bell-shaped style on both the northern and western corners of the fountain. There is also a watering hole with three divisions on the southern corner.

The namazgâh platform, whose prayer terrace was constructed on top of the fountain itself, is accessible by a staircase on the northern side of the fountain and has a special importance in terms of showing the importance of cleanliness in Islamic culture.

İshak Ağa Fountain in Beykoz 

Situated in the Beykoz area of Istanbul, this is one of the most beautiful fountain monuments in Turkey.
Originally built by Behruz Ağa, hasodabaşı (master of the chamber) to Süleyman the Magnificent. Repaired on the orders of Mahmud I by İshak Ağa, customs superintendent of Istanbul, whose name is recorded in the inscription. Date :1746 

The Imperial Fountains

The little fountain on Kazanci Yokusu, however, is nothing like the great imperial fountains in Istanbul on street corners or within mosque complexes. Istanbul’s imperial fountains reflect various periods but the one considered the most outstanding is that built by Sultan Ahmet III in 1728. This is the ruler during whose reign the famous Tulip Period (Lale Devri) occurred. The fountain is located between St. Sophia and the outer gate of Topkapi Palace. The square structure and its over-hanging roof and five small domes is considered a fine example of the very decorative style of ornamentation normally termed Turkish rococo. It is not known whether Turkish rococo was influenced by European rococo, a style that rose about the same time in Europe.

Another is the fountain built by Sultan Mahmud I at Tophane in 1732. This is often described as baroque even though it is very similar in style to the earlier one constructed by Sultan Ahmet III. The designs include roses, flowers in vases and even fruit on plates compete with geometric designs and other still life forms. Similar motifs are found on tiles, metal objects and embroideries to mention just a few.

When one looks at the Bezmialem Valide Sultan Cesmesi in Macka on Spor Caddesi, there’s considerable difference. This is a fountain built by the second wife of Sultan Mahmud II and mother of Sultan Abdulmecid in 1839. It is much simpler and although it has four sides, it is not heavily decorated the way the two previously discussed fountains are and it’s not clear whether it was from lack of funds or the need for extensive decorations had passed.

Ottoman fountains today

At the beginning of the 20th century, a total of 1,600 fountains were registered with the Pious Foundations Directorate but by 2000, only 400 remained. That’s a loss of approximately 12 fountains a year.

Today restoration is going on. Both the metropolitan municipality and the local authorities are in the process of restoring the Ottoman fountains. Eyup Municipality has a number of such projects for restoring fountains within its boundaries. In Eyup the fountains present the most beautiful examples of Ottoman architecture, stone work, calligraphy and the decorative arts. The municipality has worked on nine fountains and one water tower.

Sometimes corporations get involved in restoring historic fountains. For example, Cif, a Unilever product, was used in a project that helped with the cleaning of Topkapi Palace as well as the Kadin Efendi and Hekimoglu Ali Pasa Fountains. An advertising film was made about the work done on Topkapi Palace.

Another source of assistance is non-governmental organizations such as CEKUL, the Foundation for the Promotion and Protection of the Environment and Cultural Heritage. The group is engaged in restoring a fountain at Eceabat in the Canakkale district.

The government has become more involved over the years but the Ministry of Culture and Tourism, under which such repairs should occur, has only a very small budget allocation in general. Because Istanbul is the European Culture Capital for 2010, the metropolitan municipality has taken a greater interest in its Ottoman heritage. One can only hope that this interest continues after 2010.

Fountain types in Istanbul: cesme, fiskiye, sebil, sadirvan, selale.

Cesme: (Persian) A structure from which water is made to flow in an orderly way for everybody’s benefit.

Fiskiye: (Arabic) The mouth of a pool that shoots water upward in various designs.

Sebil: (Arabic, Road) It is said of places that always distribute drinking water in acceptance of God’s will. These places are usually found next to mosques and each has a distinctive style.

Sadirvan: (Persian, Sad - much; irvan – it flows) A sadirvan is a pool into which abundant water splashes from a rather higher point or is a water reservoir that is surrounded by a wall that has faucets. They are usually found in mosque courtyards where they are used for ablutions before prayer service. They may be covered or open.

Selale: (Arabic, Waterfall) In Ottoman times, it was often an artificial waterfall created to resemble those occurring naturally.

Source : http://www.hurriyetdailynews.com/ 

The German Fountain

The German Fountain is located in Sultanahmet Square in Istanbul across from the Mausoleum of Sultan Ahmed I. It was constructed to commemorate the second anniversary of the German Emperor Wilhelm II's visit to Istanbul in 1898. The fountain's plans were drawn by the architect Spitta and was constructed by the architect Schoele. The German architect Carlitzik and the Italian architect Joseph Anthony also worked on this project. It was officially opened January 27, 1901, on the birthday of German Emperor Wilhelm II.  It was built in Germany, then transported piece by piece and reassembled in its current site in 1900. The Neo-Renaissance style of fountain's octagonal dome features eight marble columns, and the dome's interior is covered with golden mosaics. The Neo-Renaissance style of the octagonal fountain stands on a high floor with a staircase of eight stairs, seven brass faucets and, covering its reservoir, there is a dome which has eight porphyry columns. The exterior bronze green dome, which stands these over eight porphyry columns, and  the dome's interior surface are decorated with golden mosaics as well as with Abdülhamid II's tughra and Wilhelm II's symbol.       The archs between the columns showcase the deep-rooted friendship between Turkey and Germany, and being situated in Sultanahmet Square, the artistic value of the fountain is further brought out.

Valens Aqueduct

The Valens Aqueduct stands in Istanbul, in the quarter of Fatih, and spans the valley between the hills which are today occupied by Istanbul University and the Fatih Mosque. It is a creation of the late Roman and the early Byzantine time. It is uncertain as to when the aqueduct’s construction began, but it is mentioned in certain sources that it was completed eithe during the reign of Emperor Valens (364–378CE) or of Hadrianus (117–138CE) whose names it bears. The aqueduct was later repaired during the rule of Emperor Justinian II (576), Konstantinos V (741–775), and Basileios II (1019). After the 11th century, and during the siege and invasion of the city, it received a large amount of damage.

During the 6th century, the Valens Aqueduct was used to provide water to the palaces of Istanbul,  the Ahilleus Bath, and the Cistern. Nevertheless, according to Ruy Gonzáles de Clavijo, a Castilian diplomat who traveled to Constantinople en route to an embassy in 1403, the aqueduct was also used to water the gardens. After the conquest of Istanbul in 1453, Sultan Mehmet II repaired the whole water supply and added new arches to the structure in order to attempt to solve the water shortage problem of the city. During the Ottoman period, it was also repaired several times. The repairs and the addition of new lines and arches to the water-supplying net continued during the reign of Bayezid II (1447/48-1512), Suleiman I (1494-1566), and Mustafa II (1664-1703). These restoration works made a sufficient impact on the ability of the Valens Aqueduct to reach the present day. 

It is thought that the Aqueduct of Valens had a length exceeding 1000 meters during the early Byzantine period, but today it had an average length of 971 meters and a maximum height of about 28 meters (63.5 meters above sea level). A great part of the Valens Aqueduct was destroyed and only the part located on Atatürk Boulevard has survived today. H. Prost, who prepared the structural plan of Istanbul, enabled vehicles to proceed through the Valens without causing any damage during World War II. The part of the Valens Aqueduct located on Atatürk Boulevard was cleaned and strengthened by the Istanbul Metropolitan Municipality in 1988. This historical structure was restored between 1990 and 1993 by Doğan Kuban and Ş. Akıncı.

 http://www.ibb.gov.tr

You can follow us from Facebook too..
https://www.facebook.com/pages/Magic-City-Istanbul/662051330490234

Best 5 Food Items You Can’t Leave Without

There is great wisdom in bringing some Istanbul food disguised as edible souvenirs instead random colorful beauties you will find in the tourist shops and here is why:

• Your gift will be authentic and locally produced: While you may think that global labor sourcing is a purely Western phenomenon Turkish carpet sellers have been proving you wrong by getting some of their “antique” kilims shipped from China factories. Not to mention all the colorful “ethnic” junk that is surprisingly similar in most tourist destinations around the world.
• Your gift will be truly enjoyed and used for its purpose: You remember how you wondered what to do with yet another souvenir your friends got for you from their last vacation? Your gift strategy will not leave people clueless – they will eat what you have brought and will and truly enjoy it.
• You will have great fun shopping for your gifts: I encourage you to shop for food in Istanbul at the places where the locals do. This does not include the airport duty-free (locals get branded perfume not food from there). Head out to a local market or even to a family-run neighborhood grocery and seize this fantastic opportunity to experience the city as a local.
• You can keep the gift to yourself: And finally, what can be better than savoring the memories from your marvelous stay in Istanbul as you indulge the smell or taste of he food wonders you have brought home? I know you wish those things lasted longer. What to do – book your next trip to Istanbul and come for more!

So let me share my tips on top 5 of the Istanbul food items you should definitely take home  – for yourself or as a wonderful edible souvenir.

Edible Istanbul Souvenir No.1: Spices

Spices are the backbone of the Turkish cooking: their variety may be not as mind-blowing as in the South Asia or Middle East yet no single Turkish dish is made without throwing in a flavorful pinch in it. Many spices you will find at the local markets of Istanbul are grown in the country – red flake pepper (pul biber), Urfa pepper (isot), oregano (kekik), mint (nane), cumin (kumion), or sumac (sumak). Turkish saffron (safran) grown in the Northern Anatolia is not as valuable as the Iranian one and is best use for medicinal purposes.

If you are going to do some spice shopping in Istanbul but not sure about what to buy you may want to educate yourself little bit: as you dine during your trip to Istanbul ask what spices give the flavor to the dishes you are eating. By the time you get down to the shopping you will have a list. Spices are best bought from the specialty shops that sell them loose. I personally have a prejudice against the pre-packaged stripes featuring up to a dozen of spices – they may look like a good present but I doubt their freshness. 100g of any spice should be enough to keep you going for quite a long while.

Edible Istanbul Souvenir No.2: Dried Fruits and Nuts

Turkey is the world’s largest producer of hazelnut (or “the miracle nut”, as it is labeled in the trade promotion of this Turkish crop) and among the world’s leaders in the production of dried figs, apricots and raisins. The quantity definitely translates into quality here. I don’t think many people can indifferently pass a shop with the sacks of dried fruits and nuts to the cries of the salesmen encouraging to sample them. Golden raisins and sun-dried black apricots, dried mulberry and hazelnuts, dried plums and çerez, a snack of mixed nuts served with apéritifs in Turkey. You really can got nuts while choosing between the shelled (kabuklu) or peeled, salted (tuzlu) or plain, roasted (kavrulmuş) or fresh, grounded (toz), flaked (file) or whole.

When you buy nuts in Istanbul you need to pay attention to their smell and taste: in time the oil in nuts gets rancid and you want to make sure that they do not smell oil that has gone off or taste bitter. You want to be particularly careful when you buy peeled walnuts or any roasted or ground nuts as those tend to go rancid faster. Trust your taste buds rather than a pushy salesman – you don’t need to have a very sensitive palate to tell the rancid taste.

Edible Istanbul Souvenir No.3: Turkish Delight

These sugar-dusted cubes of thickened milk or fruit syrup often made with dry nuts are also called lokum. The treat has been know since the Ottoman times when it was eaten for digestion after meals. Of all the Turkish sweets this one is the easiest to carry and store (keeps up to three months) – that’s why it has become such a hit among the tourists coming to Istanbul. Everybody seems to be making and selling it – you will see a wealth of varieties of Turkish delight made of grape syrup (pekmez), milk, with walnuts or pistachio added, flavored with rose water, mint, fruits or spices.

Once you are in Istanbul it will be a shame to get a pack of mix Turkish delight at a supermarket or at the airport duty-free. Make some time to stroll down to a good specialty shop for the freshest lokum made according to the recipes that have kept Istanbulites happy for decades.

Edible Istanbul Souvenir No.4: Cheese

If you have been lucky to have a proper breakfast at your hotel or even more luck has poured on you and you have got a chance to breakfast at a Turkish home you will know that Turkey has something to brag about when it comes to cheeses. Besides the white cheese (beyaz peynir) that is a staple for Turkish breakfast and a king of starters served with melon for your dinner with rakı there is a whole bunch of tastes, shapes, colors and textures – yellow blocks of kaşar peyniri, light-yellow fumed çerkez peyneri, crumbly lor peyniri (curd cheese) or white fibers of tel peyniri (wire cheese). For better or worse, Turks do not seem to care as much as French or Italians about marketing their cheeses outside the country. That’s why if you have fallen for some of Turkish cheeses during your stay in Istanbul (or just willing to take my word for it) you need to get some cheese shopping done.

Look, smell and try. What may seem as plain vanilla (white cheese) actually comes in different flavors – as I personally like creamier texture I make sure not to get drier and slightly bitter varieties. Watch out for molds and oily spots on the cheese- as most of the Turkish cheese is either fresh or soft presence of molds on the surface means that the cheese is off – quite unlike to the hard varieties as with them you can just cut off the molds and still eat the rest.

Edible Istanbul Souvenir No.4: Turkish Coffee

Black as hell, strong as death, and sweet as love – this way Turks affectionately refer to the coffee they prepare. Traditional Turkish coffee is distinctive from other types in many ways: thick foam it is served with keeps it warm so you can enjoy it more, its velvet texture stays on the palate longer bringing a good rounding to a good meal and the grounds remaining in the cup are very handy when it comes to fortune telling. Not everyone falls for this traditional Turkish drink but if you do and would love to ship some home there are a few things you need to know before buying.

Turkish coffee refers to the particular grind, way of preparation and serving. Arabica beans mostly from Brazil are used to make Turkish coffee; they get roasted and then grounded into very fine powder, much finer than for espresso. Turkish coffee is prepared in cezve, a Turkish coffeepot, by mixing coffee with water, desired amount of sugar and then bringing the mixture to boil as you continuously stir it. Most popular brand of Turkish coffee is Mehmet Efendi, you can get it even in the supermarkets (and the duty free shop at a hefty premium) yet you may get more adventurous with looking out for more small-scale Turkish coffee vendors who do their own roasting in the shops scattered around key markets in Istanbul. Or find out more on the right places to shop and best ways to do so in Istanbul in my post about Istanbul Spice Market.

Related posts:

1. Istanbul Spice Market: The Rights and Wrongs Istanbul Spice Market, once the largest spice trading venue of the medieval world, with  its abundant stalls still featuring piles of edible exotics is a definite highlight for anyone exploring...
2. What is Hot This Winter at the Istanbul Food Markets Winter has arrived to Istanbul unannounced. It has been in an agony of suspense the whole summer so it decided to deprive us of any autumn. From late summer we...
3. 5 Secrets of Istanbul Food Shopping You Wish You Knew Before When I just came to Istanbul I was obsessed with getting the highest quality food the money could buy. Istanbul food markets are the horns of plenty with most pungent...
4. To The Food Snobs The first time I was admitted to Marina’s kitchen it became clear I was dealing with a food snob. There are people who love eating and appreciate a broad range...

- See more at: http://www.deliciousistanbul.com/blog/2011/02/07/istanbul-food-shopping-tips/#sthash.5d4WjBUR.dpuf