Last night I grabbed dinner close to home at Casita, the closest place I knew for sure had mantı, little meat dumplings covered in yogurt. As I was eating my heaping bowl of mini ravioli, I reflected on the other Turkish food I had see that day that reminded me of an Italian dish. While walking through the Spice Market I saw taralli, little round breadsticks. In Karaköy and Eminönü I spied kokoreç, a larger version of turcineddhri from Puglia, lamb intestines roasted on a spit. Coincidence? Or is it something about the shared conquest and cultural exchanges between the East and southern Italy that has created a distinct culinary impression that has lasted for over 1000 years.
Abdi İpekçi Cd. Atiye Sk. No 3