Tag Archives: turkish food

Restaurant Review – Pastabahçesi Restaurant

Posted on February 3, 2012 by | 2 Comments

Restaurant Review – Pastabahçesi Restaurant

One of our favorite places in all of Adana is Pastabahçesi Restaurant.  “Pasta” is Turkish for “Cake” (not to be confused with “Makarna” which is Turkish for “Pasta”) so Pastabahçe could be directly translated “Cake Garden”.  Pastabahçesi Restaurant combines a great view of the lake, amazing architecture and high-quality food to brand itself as one of the best places in Adana to get a meal, have deserts and coffee or have a lazy brunch.   One unique thing about Pastabahçesi Restaurant is that they offer a great brunch spread on both Saturday and Sunday mornings.

Pastabahçesi Restaurant has an extensive menu with many very good western dishes and I think it’s the best place in Adana to get a burger.  The urban legend of Pastabahçe is that the founder was well known among her friends for making amazing cakes and was eventually pushed by friends into opening a little cake shop ,“Pasta,” in Gazi Paşa neighborhood.   There she developed a strong reputation for making the best cakes and pastries in Adana.  With a son who studies culinary arts in France, she eventually opened the most beautiful restaurant in North Adana; Pastabahçesi Restaurant.  Pastabahçe Restaurant still makes amazing cakes and also is one of the best places in Adana to buy artisan breads and pastries.

We can’t get enough of Pastabahçesi, and when we lived closer, we were there for brunch about once a month.  If you want a great experience of Turkish dining at it’s best, I can’t recommend Pastabahçesi enough.

You can visit their website here, and find directions here.

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Chicken Chalupas – Made in Adana

Posted on June 8, 2011 by | 1 Comment

This week’s Made in Adana Recipe for Chicken Chalupas is from page 243 of the “I Need Help in Turkey Cookbook.”  I was very happy with how this recipe turned out, it was really tasty, something a little different, and all of us loved it. Here’s how I made it.  Note that the recipe below, which we made, is for a half recipe.  Double everything and use a full size cake pan for a larger batch.

Step 1:  Chop two large chicken breasts into a few pieces and boil them in water on the stovetop until completely cooked (20-30 min).  When it’s finished, you should be able to cut the largest piece in half, and the inside will be totally white.  I added some pepper corns, a sprig of rosemary and salt while the chicken was cooking (optional).

Chicken boiled with 2 sprigs rosemary, peppercorns, bay leaf and salt

< While the chicken is boiling>

Step 2: Grease a small cake pan

Step 3: In a large bowl combine the following:

  • 1 package of Labne Peynir (200g light Cream Cheese)
  • 1 small can of green chilies (optional)
  • 2 green onions chopped up
  • ½ c black olives – chopped up
  • 150 g kaşar peynir
Chicken Chalupa Ingredients

Boiled Chicken, Ceam of Chicken Soup Packet (Kremali Tavuk Çorbası) Kaşar Cheese, Labne Cheese, Green Onions, Black Olives

(preheat the oven to 350F/180C)

Step 4: After the chicken is cooked, take out the chicken, and set it aside to cool a bit.  Use some of the broth from the chicken to mix up one packet of cream of chicken soup.  Use half of the required water for the soup packet.  Mix up the soup well, and then add the soup to the mixture in the bowl.  Mix it all up well, and then set aside 1 Cup of the cheesy mixture.  Shred the chicken into really fine pieces and add it to the sauce bowl.

Chicken All Chopped Up

The Chicken Shredded, Cheese Sauce Assembled, 1 Cup set aside, Cheese for the top shredded.

Step 5: Fill 6 tortillas with the cheese/sauce/chicken mix. Roll them up and put them in the cake pan.

Stuffing Chicken Chalupas

Stuffing Chicken Chalupas with cheese mixture

Step 6: pour the remaining sauce over the top of the tortillas.  Cover with shredded cheese.  Bake for 35-40 minutes. Serve

Chicken Chalupas Ready for the Oven

Chicken Chalupas Ready for the Oven

Chicken Chalupa Dinner

Chicken Chalupa Dinner - unfortunately the black olives colored everything a little pink.

Shopping List

  • 6 Large Flour Tortillas
  • 2 Large Chicken Breasts
  • 1 Package of Cream of Chicken Soup
  • 1 Package of Labne Peynir (200g)
  • 300 g Kaşar Peynir
  • 2 green onions
  • 1 can green chillies (optional)
  • ½ cup sliced black olives

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Eat Adana Kebap

Posted on May 27, 2011 by | 1 Comment

Eat Adana Kebap

This post is a part of my “Things to Do in Adana” series.  You can purchase my book 27 Things to do in Adana and see a list of all the posts in this series at http://www.adanaadventures.com/book/.


One might argue that “Adana Kebap” is the pinnacle of Turkish cuisine and that’s debatable, but there is no doubt that it is the most significant food in Adana.

When most Americans think Kebab, they picture meat and veggies grilled on skewers like this


There’s nothing wrong with the American style of Kebab, but when Turks hear Kebap, they think Adana. Adana Kebap. The Adana Kebap is an institution in Turkey. It’s Adana’s pride and joy. Adana Kebap is prepared by packing ground lamb meat and spices (especially ground red pepper) around a shish resembling a sword and cooking it over open coals. It’s served on top of flat bread and usually surrounded by some grilled veggies (see picture.) It’s also accompanied by thinly sliced onions and parsley with paprika. When finished, the Kebap is like a foot long belt of meat. The Kebap is cut into pieces and rolled in the bread with some onions. It’s a wonderful eating experience. I have compared it to meatloaf in the past, but I no longer think it’s a helpful analogy. It’s honestly unlike anything I have ever eaten in Minnesota.

You can get Adana Kebap at any restaurant with a grill. Ordering is easy. All you have to do is say “Adana” when the waiter asks what you want. He’ll know what you mean.  For more tips for ordering food at a kebap restaurant see my article on that subject.

There are many wonderful places to eat Kebap in Adana, and everyone has an opinion about which is best. The bottom line is that if you visit Adana, you have to eat Adana Kebap. If you visit Adana, find a Turkish friend and ask them to take you to their favorite place. If you can’t find anyone, leave me a comment. I’ll take you.

Here’s another good article about an American lady experiencing Adana Kebap for the first time on a first grade field trip.

/this article is a repost of an article I wrote back on Feb 12, 2007, if it looks familiar to you, you’ve been around for a long time./

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First Turkish Cooking Seminar – A Success

Posted on May 22, 2011 by | 5 Comments

This Saturday we put on the first ever Foreign Perspective offline event; a Turkish Cooking seminar called “Three Healthy, Easy, Turkish Foods You Can Make at Home.” Hopefully there will be more in the future.  Rana taught a group of six ladies from three different countries how to make a Soup, a Borek (cheese pastry) and two variations on a Meze made with eggplant and served it all with Antakya humus.

It was a total success.  Everyone seemed to love the event, and were thrilled to learn some simple, practical, healthy recipes for Turkish food while having fun and meeting some new people.  Rana was a natural at teaching how to cook these foods and I think everyone loved her teaching style.  Rana and I also had a ton of fun doing this together.   It was a great joy to share some of our favorite foods with new and old friends.

We had a fair amount of interest from people who couldn’t make it this weekend and we’re seriously considering putting on the an exact clone of this event in two weeks before we take off for the summer (Saturday, June 4th at 3:00; cost $15 or 22 lira).  If this is something you’re interested in, would you email me at jakedolson@gmail.com?  If we can get 6 people to commit(max 12), we’ll set it up (see details from yesterday’s event here).  Hopefully we can get some men to sign up this time!

Enjoy the pictures from the event. (I forgot to take pictures of the food)

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Figs in Turkey

Posted on May 3, 2011 by | 3 Comments

Figs in Turkey

What do you know about Figs?  Growing up in the Midwest United States, I don’t ever remember seeing a fig before coming to Turkey.  I still remember the first time I ate a fig.  A friend had offered to take me and my American buddies to his home town of Gaziantep, a city about 3 hours to the East of Adana.  As we were taking the scenic route out to Antep, we had pulled off to the side of the road to take pictures and we noticed a man selling some soft green fruit on the side of the road.  Somehow we identified them as figs and decided to try them.  I’d never tasted anything like it before.  This soft fruit was so juicy and thick on the inside.  It tasted outstanding, but I’m not sure if I liked it or not.  If I recall, it was just too foreign to me.  It was like a fruit filled with honey.  They reminded me nothing of Fig Newton cookies that I’d had occasionally growing up.  I’ve come to love this Mediterranean fruit especially dried, which we’re able to eat year round here in Adana.

I was excited to learn a lot about figs from Jason Akers of The Self-Sufficient Gardener podcast.  He had a great episode about growing figs at home which was very informative. I really encourage you to check out his podcast about figs.  In this podcast, he provided a ton of great info about the history of the fig tree.  One thing I learned is that the fig tree plays a significant role in every world religion, and even big tree that was the religious center in the movie Avatar was modeled after a fig tree.  Obviously in the Bible, we learn that fig leaves are large enough to cover our private parts when shame first entered the world through the sin of Adam and Eve.

My Failing Fig Tree

Jason’s podcast contains many other great facts and antidotes about figs along with instruction in how to care for fig trees.  I was interested to learn the even in a climate like Minnesota, it’d be possible to grow Fig trees by simple pruning them and protecting the plants from the cold over the winter.

I’ve tried growing figs on my balcony, but haven’t had any success with my fig tree.  It just grows a few bunches of leaves and one fig.  Then the leaves get brown and the birds eat the fig before it ripens.  Booo..

Figs from Tulumba

If you haven’t tried figs, I encourage you to get out and try some dried figs, and if you happen to see them fresh at a farmer’s market or grocery store this summer, do try them out.  They’re like nothing you’ve ever eaten before.  For readers in the United States, you can find a great deal on dried figs at Tulumba.com.

This is how we enjoy them most here in Adana.

Dried Figs, Walnuts and Tahini pictured with my lame Fig tree

Heat up the dried figs (both sides) on a hot frying pan.  Just warm them up, don’t cook them, then dip them in tahini (Sesame butter) and eat it with walnuts.  It’s a great and healthy snack… it only ceases to be healthy when you can’t stop eating them.

 

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Visit the Yüreğir Çarşısı

Posted on April 15, 2011 by | 2 Comments

Visit the Yüreğir Çarşısı

This post is a part of my “Things to Do in Adana” series.  You can purchase my book 27 Things to do in Adana and see a list of all the posts in this series at http://www.adanaadventures.com/book/.  This week, I say, go to the Yüreğir Çarşısı.  (Çarşı =central shopping area)

Yüreğir is the district of Adana west of the Seyhan River.  The Hilton, the Optimum Outlet Mall, Çükarova University are notable landmarks in Yüreğir.

My Dad and I at the Yuregir Carsisi

The reason I want to suggest going to The Yüreğir Çarşısı this week is because spring has sprung, and from what I can tell, this is an area that specializes in Agricultural stuff. This is where I go if I want  to look for stuff for my balcony garden and the garden I’ll be planting at our summer house.

I went there with some friends the other night and we experienced what we might call a yin and yang night in Adana.  We spent about an hour walking through the Yüreğir Çarşısı, a very traditional part of the city, and then spent an hour in Adana Optimum Outlet; the most modern corner of Adana.  Very different, but both very distinctly Adana.

So Why would you go there and what might you expect to find?  Here are my top ten reasons to go to Yüreğir Çarşısı:

  1. To experience the crowed Çarşı experience on a much smaller scale than downtown Adana
  2. To buy vegetable, fruit trees or herb seedlings
  3. To buy garden tools
  4. To buy seeds or bulbs to direct so in pots or gardens
  5. To practice your Turkish with the vendors
  6. To go to the big fruit and veggie bazaar.  It’s there every day, so if it’s not bazaar day in your neighborhood, you can go there to get fruits and veggies at bazaar prices.
  7. To take a walk across the stone bridge without having to park in the super busy Downtown Adana.
  8. To take pictures
  9. To buy a kerosene lamp.  (I’ve seen them there, and if I ever need one, I know where to get it)
  10. To buy birdseed.

I bought a kilo of oninos and green onions to plant plus a bag of bird seed for 5TL. All of the seedlings above were purchased for 10TL. Can you guess identify them?

How to do it:  The Hilton is one of the most prominent landmarks in the city.  Go to the Hilton and find parking near there.  If you want to make it super easy, just park in the Hilton’s paid parking lot.  Imagine that you’re walking out the front door of the Hilton: the Yüreğir Çarşısı is across the road and to the right a bit (South.)  Walk across the road and start exploring. Another way to think of it is basically right across from the Yüreğir side of the stone bridge.

You’ll see a crowded street with vendors on both sides of the road, and lined up along the side of the road are hundreds and hundreds of seedlings for vegetable, flower and herb plants, that are ready to sow in a pot on your balcony or in your yard.  Walk down that road until you come to a big vegetable bazaar and that’s the end of it.  There you have it, the real Çarşı experience without getting lost or walking around aimlessly for 4 hours.  Pretty awesome.  Now if you cross the road and go toward the stone bridge, you’ll see some green houses down by the river.  It’s a great place to buy a fruit tree.  I bought a fig tree there years ago that’s still growing on my balcony.  Check out the stone bridge while you’re at it.

The Permanant Vegetable Bazaar at the end

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Best Ever Meatloaf – Made in Adana

Posted on April 14, 2011 by | Leave a comment

Best Ever Meat Loaf – Made in Adana.

Adapted from page 180 of The “I Need Help in Turkey” Cookbook.

Rana made this meat loaf and it turned out amazing.  She made one mistake; she cooked it a few hours before dinner time and we left it in the oven over the afternoon, so it was a bit dry by dinner time.  Other than that, the flavor, the texture, everything was amazing as a meatloaf dinner, and the next day as a Meatloaf Sandwich (I used to love those at Boston Market… does Boston Market still exist, I wonder?)  This is a great and easy recipe.  I recommend having the beef ground in front of you, so you know what you’re getting.  This is Turkey after all.

This all brought back good memories of my grandpa who died when I was in grade school.  We used to have meatloaf at grandma and grandpas on Sundays after church quite often.   The smell and flavor of meatloaf always reminds me of him.  I wish I could have cooked with him.  He loved to be in the kitchen.

Step 1. Beat 2 eggs, add 2/3 cup of milk and 3 slices of bread that have had the crusts removed and cubed.  Wait 5 minutes.

Step 2. Stir in the following:

  • ½ cup finely chopped onion
  • ½ cup grated carrot
  • 1 cup shredded kaşar cheese
  • 1 Tbsp parsley (chopped)
  • 1 tbsp salt
  • 1 tbsp dried basil/thyme/sage (optional)
  • ¼ tbsp pepper.

Setp 3: Add 750 gr. Ground beef and mix very well.

Step 4: On the oven tray, shape the mixture into a loaf.  Bake for 45 min at 350⁰ F.

Step 5: Combine ½ c tomato sauce (2 T. Tomato paste with 6T. Water) + 1/3 cup honey (or ½ cup brown sugar) + 1tsp mustard.

Meat Loaf after adding the sauce.

 

Setp 6: After the 45 minutes, add the sauce to the top of the meat loaf.  Cook for about 30 more minutes, occasionally adding more sauce to the top.

You’ll know it’s done where it’s firm and there is no longer any pink inside.  If you have a thermometer, it’s supposed to be 160⁰ F inside.

Almost Done

 

Made in Adana: is a collection of recipes posted every Wednesday for wonderful foods that can be made with ingredients purchased right here in Adana (or anywhere in Turkey.) Most recipes are from the “Help I’m In Turkey Cookbook” which I hope to have available here soon.

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Eat a Fish – Things to do in Adana

Posted on April 1, 2011 by | 7 Comments

Eat a Fish

This post is a part of my “Things to Do in Adana” series.  You can purchase my book 27 Things to do in Adana and see a list of all the posts in this series at http://www.adanaadventures.com/book/.

If you’re from the Midwest  United States, as I am, the idea of having fish involves eating a fillet of fish that has been removed from the fish’s body with all of the skin removed. It may be fresh caught, it may be store bought. It may be battered and fried, it may be baked or grilled, but it looks like a chunk of meat.  With my upbringing, the idea of a whole fish being de-scaled and deep fried or grilled whole seemed totally foreign when I first came to Turkey (this may not be the case if you are from the coasts… I don’t know.)

*Attempting* to catch fish near my home town of Mora Minnesota

When I had first moved to Adana and a friend had offered to take us out for fish, the last thing I imagined was a plate with a whole fish on it.   Frankly it was quite intimidating, and may I say disgusting.  After digging in with an open mind though, I really enjoyed the fish and have come to love eating fish in Adana.

Even after “going out for fish” with friends a few times though, I was still a bit intimidated about ordering fish for myself because it seemed there were endless choices of fish on ice and I’d always feared ordering something that would be too expensive or that I wouldn’t know how to eat.  This week’s edition of 52 Things to do in Adana aims to dissolve some of the mystery and make it easy to go out and order fish for yourself.

Outside a typical fish restaurant. A bit intimidating.

How to Order: If you are going out for fish, you’re going to want to stick with one of the standard species of fish.  In Adana those are Çupra (Gılt-Head Bream) and Levrek (Sea Bass).  Ordering these are surprisingly straightforward as I’ve learned.  Here are your options   You’ll want to ask for small (kuçuk) medium (orta boy) or large (buyuk).  You have two options for preparation; deep fried (kizartmiş) or grilled (izgara). (see summary below)

So ordering will be as simple as saying “Orta Boy Çupra.  Kizartmiş” which is what I recommend and which is pictured here.

Fish options

 Çupra (Gılt-Head Bream)Levrek (Sea Bass)
Size Options Small  (kuçuk)

Medium (orta boy)

Large  (buyuk)
Preparation Styles Deep fried (kizartmiş)Grilled (izgara).

Side Dishes: Some of the common side dishes are tossed salad (salata), arugula salad (roka salatsı) and fries (cips).  They all go great with fresh fish.

Where to Go: If you’re eating fish in Adana, I recommend Balıkcı İbrahim – Istanbul Balıkçısı which I’ll be reviewing here tomorrow.

How To Eat It: Now comes eating it.  The big question what parts of the fish to eat and how?  This is the tricky part, but it’s not too tricky after all.  If the fish is prepared properly, the meat should pull away from the bones quite easily.  Just run your knife across the top of the top of the fish and remove the top bones, and then peel that top fillet away from the fish and dig in.  You should be able to do that without getting many bones, although you should always be careful.  You should try eating the skin.  It’s really tasty, although not for everyone. Just give it a try.  After you’ve eaten that side, flip over the fish and repeat.  At this point you’ll have a pile of bones and a fish head and a satisfied tummy.  Some people will encourage you at this point to tear the head apart and get at the little pieces of meat in the cheeks.  That’s fine, but not necessary for beginners.  It’s a bit intimidating at first but after you’ve done this a few times, you’ll be totally comfortable ordering fish in Adana, and if you’re like me, you’ll love it.

Pictured above (Levrek left, Çupra right)

52 Things to do in Adana is a weekly collection of experiences you can have to experience Adana to its fullest.

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Menemen – Made in Adana

Posted on March 16, 2011 by | 3 Comments

Menemen – Made in Adana

This Wednesday’s Made in Adana recipe is from page 96 of The I Need Help in Turkey Cook Book. Menemen is classic Turkish recipe that is one of my favorites for a simple and healthy breakfast.  I haven’t made it in quite some time, but this morning’s breakfast was so good, I might just make this again tomorrow morning.

Just a reminder that Made in Adana is a series of weekly blog posts featuring recipes from The I Need Help in Turkey Cook Book. This book has helped us to live a an un-deprived life while shopping from the Turkish markets.  I hope that these recipes encourage you to that end.

Here’s the recipe — adapted to the foods in our fridge.

Step 1: Chop up one leek, one medium onion and one red or green pepper.  Fry them in 2 T butter until tender.

Step 2: While the veggies are cooking, dice a medium tomato and beat 5 eggs with a bit of salt.

After the veggies have softened, add the tomato, salt and pepper, and a bit of red pepper flakes ( acı biber).

Step 3: When the tomatoes have been in the pan for a minute or two, pour the eggs over the entire mixture and reduce the heat.  Simmer over low heat until the eggs are almost firm.  Add ½ cup shredded kaşar cheese.  Let the cheese melt and the eggs cook completely.  Serve immediately.

If you haven’t done so yet, I’d appreciate it if you’d go over to the Foreign Perspective Facebook Page and hit that Like Button.  It’ll be a nice way to stay connected to A Foreign Perspective.

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Ordering food at a Turkish Kebap Restaurant (Kebapçi)

Posted on March 13, 2011 by | 2 Comments
Kebabci in Adana

Can you order off of the red sign? Keep reading.

Ordering at a Kebapçi in Turkey

Adana Food Guide

If you want to truly experience Turkish food, the first place to do that is at a Kebapci.  This is a place that specializes in meats cooked over the coals.  This is where you’ll get to try the classic Adana Kebap, or Chicken kebaps, and many other classic Turkish entrées.  Ordering at a Turkish grilled meat restaurant can be a bit confusing though because there’s rarely a menu.  It’s assumed that if you’re here, you know what you’re looking for.  Hopefully this quick guide will help you to sort out the important stuff.  My hope is that after reading this article, you could walk into the restaurant pictured here and order confidently off of the red sign on the wall.

Each restaurant of this style is going to offer variations of a basic menu.  I want to focus on the basics and help you to order confidently within the core of the menu.

Basic Menu

Adana Kebab (a.k.a. Kıyma ) – Grilled Minced Meat

Tavuk Şiş (a.k.a. Piliç Şiş) – Chicken grilled on skewers

Çop Şiş (a.k.a.  Kuş Başı) – Tender bite-size lamb chunks grilled on skewers

Kanat – Chicken Wings grilled on skewers

Ciğer (pronounced “jee-air”) – bits of liver grilled on skewers

Beyti – Adana Kebap with Garlic

Visit Ciğerçi Bedo’s website to see pictures.

Kebap will generally be served with a spread of salads and fresh veggies, usually included in the price of the food. The size and variety will vary by restaurant, but it compliments the meat quite well.  Especially the onion salads.

A few things to note: If you mention “Kebap” in Turkey, people will assume you’re asking for “Adana Kebap.” To be real clear -  in America, Shish Kebabs refer to random meats and veggies cooked over a grill on skewers; in Adana, “Kebap” = “Adana Kebap”.   Secondly, you should usually specify 1 or 1-1/2 portion by saying “bir (1) porsion” or “bir buçuk (1-1/2) porsion.”  1-1/2 portion will obviously be 50% more expensive and 50% more food it’s good to clarify what you want.   A final good thing to know is that “Şiş” (shish) is Turkish for skewer.

Here’s a fuller description of the products listed above.

Adana Kebap (a.k.a. Kıyma ) – This is the classic Adana food.  Its spiced ground lamb meat packed around a wide skewer. It’s fatty in a good way and flavorful but not too spicy.  You can request it spicier by asking for it “Acılı”, or if you’re concerned that it might be too spicy, you can designate “Acısız” or totally without spicy peppers.  It’s served on thin bread.   You may hear it referred to as “Kıyma” which is just Turkish for ground meat.

Beyti – Is a variation on Adana Kebap that just has garlic in it.  This is my preferred style.  To order this, just say “Adana Kebap, Beyti olsun”.

Tavuk Şiş – is just a skewer with chicken chunks grilled over the coals.  This is the closest to what an American pictures when they think “Shish Kebab”. If one of your companions says “I don’t eat lamb”, this is basically their only option.  Too bad for them.

Çop Şiş (a.k.a.  Kuş Başı) – This is pretty self explanitory.  It’s just good cuts of meat, sliced into small pieces and grilled on skewers.  Simple and tasty.

Kanat – This is a bit more complex, but everyone should try it.  They just grill a chicken wings on a skewer and they’re usually spiced pretty well.  They’re not easy to eat, but it’s a great way to enjoy wings.

Ciğer – This is liver bits grilled on a skewer.  Here’s what I’ll  say about this.  It’s really good.  They sprinkle Cumin on it, and it tastes great.  That said, I’d only get Ciğer at a place specializing in it that’s been recommended (by a local).  It can be served on 10 skewers or on 5 skewers, the only difference is the size of the chunks.  If I have it on 5 skewers, the liver taste is just too overpowering.  I recommend trying it at a place that serves the smaller chunks.

Read about more Adana  foods in the Adana Food Guide

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