WellesleyWeston Magazine


Launched in 2005, WellesleyWeston Magazine is a quarterly publication tailored to Wellesley and Weston residents and edited to enrich the experience of living in two of Massachusetts' most desirable communities.

Issue link: http://wellesleywestonmagazine.epubxp.com/i/65046

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Page 166 of 195

"looking forward to every bite" food & wine locals. In Aylin's wake, we wended our way past burlap bags overflowing with multi-colored grains and vendors hawking ruby-red pomegranates and fried mussels, tasting as we went: everything from double-roasted pistachio lokum at one of the city's best addresses for Turkish Delight, Cafer Erol, to pickled vegetables at family-run Ozcan, one of the oldest shops in Kadikoy, where, as Aylin put it, "anything that can be pickled is pickled." Deep shelves held jars and jars of cabbage, melon, and beets along with the usual gherkins, peppers, and carrots. Bazaar, where she sidestepped tourist traps to focus on her favorites among the 80 or so vendors. We tasted: mullet roe, sometimes called the poor man's caviar, at Dogu; tulum, sheep's milk cheese in a goat skin "rind" at Cankurtaran Gida; and all manner of herbs and spices, some familiar to us but most not, at Ucuzcular. Fascinated by the human activ- ity and abundance of unusual food, I could have spent all day in the Egyptian Bazaar, but our guide wasn't wearing running shoes for nothing. She had an agenda. After stopping at Saray, a popular pastry shop, for a pudding-like dessert called tavuk gogsu (the surprising secret ingredient is shredded chicken), we hopped on the 20- minute ferry from Eminonu on the European side of Istanbul to Kadikoy on the Asian side, where a bustling outdoor market caters to 165 summer 2012 | WellesleyWeston Magazine

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