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London chic, in the middle of Soho, on the corner of Wardour street, Paul A. young shop offers you more than a sweet tooth. It is pure pleasure, sinful and you want more! Truffles made from real champagne, caramel and … Continue reading
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London has its ways, and when it comes to displays, I think Fortnum & Mason says it all…
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After we were greeted, taken to our table, introduced with our menus, we were ready! We, can eat, and we did. We had 4 starters, 2 main course, 1 salad, a bottle of cider, a beer. You may not find it much but if you consider the animal fat we had, it was huge.
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This is what we had for breakfast, back in Artvin. They like their döner to have thicker layers then in Istanbul, Ankara and elsewhere I know. The meat has a unique taste, because of all the delicious wild herbs and grass the herd feeds on…
One of the best döner I ever tasted!
All you need is in a single bite; comforting taste of the bread -tırnaklı ekmek- just baked at a local wood-burning oven, the velvety texture of the chickpeas, the crunchiness of onion, the hot Urfa pepper flakes and the fresh taste of parsley.
A bite of perfection…
For a decent portion of döner, you need decent meat. You need high quality meat. Because döner is made from meat and animal fat, to be precise, tail fat. But… The smell of the meat was very unappetizing, the meat used was fron various low quality cuts, nerves and all were present, not to mention the inedible, tough and greasy at the same time meat, leaving your mouth greasy and tummy sour. Will not return…
Since we were hacked past Friday, on a lovely morning, after I cleaned up with the help of my tech and nerd friends, I decided to make some changes around.
It is all for good, but let me excuse myself for any inconvenience I might have caused you! Thank you for your understanding…
A small tasty piece featured in Thomas Cook Magazine, August -September-October 2011 issue. Some secret spots, some cities. Needless to say, photography by Tuba Şatana.
Enjoy!