Placeholder Image

字幕表 動画を再生する

  • - [Narrator] For my next bite, I'll take some of this bread

  • break off a piece of a kebab and then I'm gonna add

  • in some of these onions and sumac.

  • This is one of those pieces of meat

  • that deserves a moment of silence.

  • (pop music)

  • Good morning everyone it's Marc Wiens with

  • migrationology.com in Istanbul, Turkey.

  • Good morning Ying.

  • - Good morning.

  • - It is

  • a beautiful day outside.

  • The buses are running.

  • The streets are not deserted.

  • It is still pretty quiet.

  • But it is a completely different scenario

  • from 24 hours ago.

  • So we're gonna make a move

  • and go have breakfast.

  • Do you want it over?

  • - Yeah. - [Marc] Okay, thank you.

  • We are on our way to a (mumbling)

  • to a breakfast restaurant.

  • (pop music)

  • Okay.

  • That was a very short ride, about five minutes

  • and we got dropped off in (mumbling).

  • This is an amazing little neighborhood area

  • with narrow lanes, lots and lots of restaurants

  • and cafes.

  • And, we were here the other day in the evening,

  • and it was busy and packed.

  • This morning it is quiet and peaceful.

  • I'm so glad we decided to come out for breakfast today.

  • I did not want to leave Istanbul without having another

  • Turkish breakfast, and today is our last full day here

  • tomorrow we leave in the middle of the day.

  • I want to give a shout out to Tuba from both

  • fruityhub.tv, and also

  • IstanbulFood.com.

  • She recommended this place for breakfast, so

  • I'm really glad that we had a chance to come here

  • and that they are open this morning.

  • And I just ordered another Turkish breakfast.

  • Okay, thank you.

  • Whoa, that's a huge dog.

  • The other day

  • when I had Turkish breakfast, I ordered the

  • (foreign language), which is the scrambled eggs.

  • But today I went for more of the fried egg version.

  • And I saw braised beef on the menu

  • and I couldn't resist.

  • It came to our table and it was just sizzling away.

  • You could see the butter and the fat boiling

  • and bubbling over.

  • And the whole egg was kind of like pulsating

  • and it almost looked like a heartbeat.

  • And then there's some braised beef on top.

  • And then there's a sprinkle of, I think, chili flakes

  • and maybe zatar, or some kind of herb

  • sprinkled on top.

  • And, that looks like a wonderful egg dish.

  • Break off a piece

  • and I want to dig right into the middle where that,

  • where all that spice is.

  • Ohhh, yes.

  • Oh, and I love how the egg is just cooked like

  • half way cooked, so it remains raw.

  • And almost like gravy-ish.

  • Okay.

  • Beef, oh look at that wonderfulness.

  • Oh yeah.

  • Wow, that's good.

  • I think there's some cheese in there, is there

  • cheese in there too?

  • That's like

  • melty eggs.

  • Like, half liquid

  • and half cooked.

  • And then

  • it's salty, the beef is really tender.

  • And you've got that hint of like a

  • an herb, I think thyme flavor.

  • I think I may have been mistaken on my first bite,

  • I don't think there's actually cheese in there

  • but I think that cheese flavor might almost come

  • from the yolk and the butter.

  • That is so wonderfully good, mixed within this egg dish.

  • One more bite before I proceed onwards.

  • That is a, a hearty egg dish.

  • And this is another very common thing that you'll find

  • for Turkish breakfast,

  • it is clotted cream

  • with honey on top.

  • And, so you kind of get a combination of both.

  • Wow.

  • Yeah.

  • That is quite a contrast from the salty eggs.

  • But that sweet honey

  • and then just that really

  • it's almost like whipped cream, but just condensed

  • into a buttery consistency.

  • This one is the white cheese.

  • And I think I'll eat that with an olive.

  • Mmm.

  • Just a sensational trio.

  • - [Ying] What's that?

  • - Is that a cat?

  • - [Ying] Yeah. - That just licked my leg.

  • - [Ying] (mumbling) - Where did it go?

  • As I was taking that sip a tea a cat just

  • came up and licked my jeans, I think. (laughs)

  • And then it disappeared.

  • I have a slice of tomato.

  • Oh, and I think there's a little bit of olive oil

  • down here.

  • Mmm.

  • Tomatoes are so good in Turkey.

  • I'm gonna add this chili to the eggs, put that in there.

  • Break off a nice piece of bread.

  • And I'm gonna make this bite count.

  • I'm gonna make it a nice and big bite.

  • Ohh, this egg dish

  • is just impressively good though.

  • Ohhh, look at that.

  • Okay. (laughs)

  • There's like half an egg yolk in here.

  • Chilies, and braised beef.

  • One more thing to add to this bite before I take it.

  • Gotta hit that with some pepper.

  • Oh yes.

  • And I may as well pepper my whole eggs

  • while I'm at it.

  • That is amazing.

  • That was another amazing Turkish breakfast.

  • And this is the type of ambiance and the hip place

  • that you just, you don't even want to move after you eat.

  • You just want to sit here and relax and enjoy

  • the ambiance, the street,

  • the other cafes around.

  • This is an awesome, awesome place.

  • (pop music)

  • Beşiktaş is such a cool neighborhood.

  • I'm loving just walking around the narrow streets.

  • There's so many restaurants and cafes.

  • There are markets.

  • There's street food.

  • Great places to just sit and hang out.,

  • or to people watch.

  • (pop music)

  • (foreign language)

  • - [Marc] Thank you.

  • We're on our way walking to the Bosphorus

  • and we're gonna take the boat.

  • But I decided to get a quick simit.

  • This is something you will see everywhere

  • walking around Istanbul.

  • This is one of the most popular snacks on the go,

  • or light meals.

  • It's available throughout the day.

  • It's kind of similar, in appearance, to a bagel.

  • It is a circular shaped piece of bread.

  • And this one is topped with sesame seeds, and yeah,

  • literally everywhere you go in Istanbul

  • you will see carts set up selling simit.

  • Yeah.

  • It's just plain

  • but the, what I like about it is the sesame seeds.

  • The sesame seeds give it that extra flavor and touch.

  • The texture is a little bit chewy.

  • And, a little bit dry.

  • (pop music)

  • We made it to Beşiktaş Pier and we're gonna take

  • the boat across the Bosphorus to Istanbul today.

  • (pop music)

  • Thank you.

  • (pop music)

  • Istanbul is the only city in the world

  • that is divided between two continents.

  • Or, can I say, straddled between two continents

  • with the Bosphorus Strait.

  • And so we've been on the European side for our

  • entire trip so far.

  • And yesterday, I had planned to go and spend

  • the entire day on the Asian side of Istanbul.

  • When things didn't turn out quite so planned.

  • But that is okay.

  • This morning we are on the boat now

  • and we are heading to Asia.

  • Across the Bosphorus Strait.

  • We're on a boat that's gonna take us to (foreign language).

  • (pop music)

  • Welcome to the Asian side of Istanbul.

  • And we are gonna walk around this area.

  • It was exactly one week ago today

  • that we were in Mumbai, and we took that ferry

  • to the island.

  • This was a completely different ferry experience

  • from in India.

  • Both amazing.

  • I will link that video below

  • if you haven't already seen it.

  • Ahhh.

  • This is a very nice and very peaceful neighborhood.

  • We are now walking down the street

  • and on our way to Kadikoy Market.

  • (world music)

  • Oh Ying, this is what I want to eat, this fish here.

  • We made it to Kadikoy Market.

  • And we are in the fresh market section.

  • It's a little bit quiet today, because it's Sunday

  • and I read that some shops don't open.

  • But it's still a wonderful market, an open air market.

  • Lots and lots of colorful vegetables and fruits.

  • There are lots of olives and fish.

  • The fresh fish.

  • Oh, look at all this produce

  • and these wonderful fruits.

  • Look at all those cherries.

  • And then if you walk

  • a little bit up the hill a little bit,

  • you come to lots and lots of clothes shops

  • and cafes, and restaurants.

  • Can I have one kilo?

  • - [Man] Okay.

  • - [Marc] Of cherries.

  • - [Man] (mumbling)

  • - [Marc] Thank you.

  • Ying and I have been loving the cherries so far

  • since being in Istanbul.

  • Just the other day we bought a kilo of cherries

  • which we finished.

  • So we saw the cherries here and had to get

  • another kilo of them.

  • Look at these beauties.

  • Mmm.

  • They're so juicy.

  • And so plump.

  • Hello, thank you.

  • There's so many different types of pickles in here

  • and many different chili pastes, as well, and olives.

  • - Pickle juice? - [Marc] Yeah, pickle juice.

  • Yes, okay.

  • I think just one. - One.

  • - [Marc] Yeah.

  • Thank you.

  • I saw this in a TV show about Istanbul.

  • Drinking pickle juice.

  • And so I was just walking through this market

  • I saw this pickle shop.

  • I came inside and asked him for some pickle juice.

  • And he just gave me a cup of pickle juice.

  • Oh, wow.

  • Yeah, that is straight up pickle juice.

  • That is sour and salty.

  • Hooo.

  • That will wake you up in the morning.

  • I kind of like it.

  • Ho.

  • Thank you.

  • Don't let the color of this fool you.

  • Although it looks like grapefruit juice.

  • It is absolutely nothing

  • like grapefruit juice.

  • Ho, that's like

  • that tastes very like

  • kind of cleansing and like

  • energy filled though, because you've got

  • all those salts in there.