On his book, Neset Eren (1969), says “While many well-known cuisines rely on one basic element (i.e., French cuisine is based on sauce and pasta forms the essence of Italian cuisine), there is no single dominant feature in the Turkish kitchen. Meats, fish, vegetables, pastries and fruit are cooked in an infinite variety of ways.” Besides of the variety of climates in Turkey which allows the cultivation of a wide diversity of crops, the indigenous agricultural products, traditions, customs, cooking habits, cultures and local dishes creates a colorful mosaic for each region.
*Eren, N. (1969) The art of Turkish Cooking: Doubleday
One of the tastiest contribituon of Turks to world foods is Doner Kebab. Today, almost in every corner of Istanbul, it is possible to find a Doner Restaurant which is great at taste and reasonable at price. We have visited Bayramoglu Doner which is located on Kavacı (asian side of Istanbul) in order to share our experiences with you guys.
Bayramoglu Doner differentiates it's brand by baking their own bread, using wood coal and serving appetizers along with main food.
We really enjoyed our trip to Bayramoglu Doner eventhough we spent more than 1 hour at gridlock. If you guys want to give a try to Bayramoglu Doner, just click the link below for communication details.
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