Do you recall that scene from My Big Fat Greek Wedding where the father explains that everything was invented by the Greeks? Don’t mention that here in Türkiye… or rather, just use the same logic but assume that the Turks invented it.
Take for example, “Greek yogurt” — strained thick plain yogurt. It is called “süzme” if you are looking for it in the grocery store. The plain non thick yogurt is actually although fairly thick, but this stuff will not separate and you can stand a spoon up in it!
Oh, and we should mention that yogurt is actually Turkish. The word come from the Turkish yoğurmak “to thicken or curdle” but the actual process also come from the Turkish peoples who moved from the central Asian steppes into Anatolia and Mesopotamia. The assumption is that yogurt was discovered by mistake when some milk was left in a goatskin… did you read my article about the goat of all cheeses?
The Ottomans made yogurt a big part of their cuisine and yogurt continues to dominate modern Turkish food. It is completely normal for Turks to eat yogurt as one of the sides of their every day meal (like eating ketchup, olive oil, or butter with everything). I see lunches that comprise of one container of meat or beans, one container of grain, maybe rice or bulgar, one container of yogurt, and one container with lemon, parsley, and a pepper, either spicy or not. In the dining room at work, there is always bread free for anyone to take to make their meal. This ties into cultural practice of providing bread or meals to those in need.
One of the main Turkish beverages is made from yogurt and water. Ayran is often served with a foamy head, created by running the yogurt mixture through a pipe or blender.
*******Update: The location has changed! It’s now in the neighborhood of Quinta Camacho. Calle 69A, #10-05. *********
The craft cocktails are good. That’s the important thing. The drinks have names like “J Bird” and “Shi-taque” and “Ayguey” (or something like that) and other cleverness. The drinks are gin or whiskey based with infusions and chartreuse as ingredients. They are refreshing, strong, and delicious. The bartender takes great care making the drinks as he mixes, shakes, squirts, dusts, and coddles the drinks (Plus, he has a magnificent beard).
The location has changed! It’s now in the neighborhood of Quinta Camacho. Calle 69A, #10-05. No longer secreted behind the Pan Asian food restaurant, Thom Ngon, on top of Xarcuteria near Parque 93. Go up the stairs and ring on the doorbell. Someone will open the little window (just like in the prohibition movies) and let you in. Maybe. The owner says that he wants this place to stay secret and hidden so that only those who like a good hand crafted drink will hear about this place by word of mouth. He says that he doesn’t want the meat market “seen scene” (my description) types here. We shall see.
Unlike the other