ÖZLEM ROTASI | Gurbetten Gelen Misafire İstanbul Lezzetleri W/ @OkanUSA – Ayaküstü Lezzetler

Özlem Rotası | Gurbetten Gelen Misafire İstanbul Lezzetleri W/@okanUSA – Ayaküstü Lezzetler

Yurt dışından Türkiye’ye misafiriniz gelirse ona hangi yemeği ısmarlarsınız?
Bugün Özlem Rotası konseptiyle Instagram’ın sevilen isimlerinden @Okaninstagram’ı ağırlıyoruz. Amerika’da yaşayan Okan Bingöl ile, yurt dışından bir misafiriniz geldiğinde onu götürebileceğiniz lezzet duraklarını birlikte geziyoruz. Güne Karadeniz usulü bir pideyle başlayıp Ege’ye uzanıyor; kokoreç, söğüş ve şambali tadıyoruz.
Ardından dünyanın en güzel manzaralarından biri olan İstanbul Boğazı’nda, Akdeniz mutfağına selam vererek deniz mahsullerine geçiyoruz.
Hem içki kültürünü hem de yurt dışına adapte olma sürecini konuştuğumuz bu bölümde, Okan Bingöl ile çok keyifli bir video sizleri bekliyor.

Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

00:00 Giriş
03:55 Micanoğlu Görele Pide
18:49 Boğazda Sohbet
23:44 Kuzubosporus
53:07 Mavi Balık
01:12:34 Kapanış

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar 04.09.2025 tarihine aittir.)

Micanoğlu Görele Pide – https://maps.app.goo.gl/YYyoDNG9kdkw2VcG6?g_st=ipc
Kuzubosporus – https://maps.app.goo.gl/Ys5SfoZzMwninSmi9?g_st=ipc
Mavi Balık – https://maps.app.goo.gl/PGjDRSTxLVpHnsSM8?g_st=ipc

#ayaküstüLezzetler #reklam #ÖzlemRotası #İstanbul

@okaninstagram’dan Picador Cocktail Tarifi

– 45 ml tekila
– 25 ml portakal likörü
– 25 ml taze sıkılmış lime suyu
(Bol buzlu karıştır ve servis et)

The most beautiful place we can show to someone who misses Istanbul. What is this, man? There is nowhere else in the world like this. Isn’t there? Okay. God. Dad, we went through everything during this shoot. Okaninstagram’s first time eating raw meat on camera. It’s a really, really good service. You can tell that from the staff, right? When you type ‘waiter’ into Google, these guys’ photos come up. When was the last time you ate? I ate 3 years ago. 3 years. If you don’t want to be served raw meat elsewhere, you need to eat here. Our second joke has arrived. Like the wall. First, I went to Bozcaada. I got really ripped off, man. I think you should go and get ripped off too. Very nice. Where can you take a friend when they come to Istanbul? We have given our answer. Are you going to order kokoreç? I will make you eat kokoreç by the Bosphorus. Let’s see. Here it is. With new guests at Ayaküstü Lezzetler. I continue to shoot videos. I have okaninstagram next to me. You know him/her on Instagram. How are you, Okan? I’m good, bro. How about you? I’m good too, thank you. Welcome to Turkey, first of all. Thank you for having me. Okan lives in America. He/She produces social media content there. A lot about drinks, cocktails, and actually gastronomy. He/She produces content that I think is really nice. Your follower count has exceeded 500,000 recently. We are currently half a million. Congratulations. Thank you. Nice. Let’s hope for the same for us. He/She will also be entering YouTube soon. Is this your first video with us? You had appeared in Tuna’s video before. Yes, but it’s the only video I was a guest in. Awesome. I’m glad. I want to add this right away. Yes. Being a guest on the Ayaküstü Lezzetler channel was one of my biggest dreams. Honestly, it’s amazing. I’m very happy. Today, I’m fulfilling my biggest dream. Thank you very much for inviting me. You’re welcome. Today’s concept is actually a bit about you. More precisely, like this. You live in America. Yes. When a person’s friend comes to Turkey They always say, ‘Bro, it’s from America.’ My friend is coming. My friend is coming from Italy. Where should I take him/her? Today we are making that video. So, a person living abroad in Turkey what they might crave, we will have shown. I think Adana, lahmacun, Döner kebab, these are all things that can be found abroad. The stops we will go to today are a bit more rare. Actually, Black Sea pide, you might be able to find kokoreç in Greece too, but I guess it’s hard to find in America, right? Impossible. Yes, and also Şambali. There isn’t a place where I can find Şambali easily. In today’s video, it’s going to be a bit of a mixed bag. we will do things, but rest assured your guest is from abroad. There will be nice stops you can go to when they arrive. So, what are you doing in America, bro? Now, there is something we are announcing for the first time from here. There is. America… we just arrived with the dust of our feet. Exactly. And Ayaküstü Lezzetler is one of our favorite channels. Then let’s announce it on social media for the first time. Okay. I have a restaurant in America. Within a hotel group. Very nice. We will talk about that when the time comes. Because people keep asking what I do. Are you a waiter, bro? Are you a bartender? Are you a sommelier? They keep asking what I do. I have a restaurant, guys. I do everything that someone with a restaurant should do. I wanted to explain this on your channel today. Very nice. We will also talk about how you shoot your videos today. Of course. Someone who wants to go abroad a bit, We will also provide some information for those who want to live in America. So, what do you all do when starting a video? You know very well what you are going to do. Don’t forget to like the video right at the beginning. Then, if you are not subscribed, please subscribe and let us know about the video. We would be very happy if you write your comments below after watching. With Okan, Our nice video with okaninstagram is starting. You’ve been staying here for about a week, right? Exactly, bro. You came with your spouse. You came with your spouse. Is she American? She’s American, bro, born and raised. Really? She’s crazy about lahmacun and kokoreç. You’re kidding. I’ve never seen an American like this, bro. She wraps Adana kebab in such lahmacun and eats it. You’re kidding. Bro, that’s something. We arrived at Micanoğlu Pide in Ümraniye, our first stop. Pide is definitely a big longing for those living abroad. Absolutely. When I come to Turkey, I can’t decide what to eat. But you know, you get really nostalgic for something. Pide is one of those things. When was the last time you ate it? I ate it 3 years ago. 3 years? Yes. Wow, man. Okay then, that’s nice. We’re starting from the right place. Bro, we also ordered pide. By the way, this came like a space shuttle. Yeah, it’s really a big thing, like a lot. I have an open pide. This half is with roast meat, the other half is with cheese that’s called ‘imansız.’ Okan also has a pide with minced meat. It should have an egg inside. Should I open it? Is there? Yes, there is. Okay. With plenty of butter. It really looks nice. If you want it like that, you can just tear it off and dive right in. I’m going to do that, I’ll break it in the middle. Are you going in from the egg? From the egg, bro. You will distribute that. Now the one you have is with minced meat, actually with onions, it’s a real Görele pide. I messed it up, bro. Honestly, it looks really good. The smell has come too, you know? Just throw it in your mouth directly. I’m going in directly, just like that. Directly in one go. I’m going to have some cheese from here too. Is it good? It has a strong butter flavor. Really. But I mean, they really use a lot of butter. And mine is also floating right now. Look, mine will probably get really soggy. Oh. Ah, we tore it off. Okay, nice. Look, this one has two different cheeses. Both slice cheese and a nice cheese called ‘imansız.’ Imansız. Exactly, ‘imansız.’ I mean, it hasn’t come to faith yet. Nice. Salty. How is it? Honestly, it’s good. But yours looks like the dough is very crispy like this. How is it? It’s quite hard. It really is. Should I tear a bit off? Go ahead. We use this like a spoon, right? Yes, yes. I did a bit like that too. There’s no fork and knife with pide. You use the dough directly as a spoon. Oh, it’s very hot. Throw this away. Look, for example, like this. I took it with the three-finger technique. I got it. Did it seem like it needed a little salt? A little salt. But I prefer it to be like this. Because many people make it salty. I mean, when you go to these pide places, especially the butter is very salty. But this is still one of the pides that can be eaten comfortably. It won’t bother you when you finish it. Look, they have hidden here. I will go directly in here. It has slipped. Shall I go in from here? They are frying this one with minced meat. They add the onion to the minced meat while it’s still raw, without frying it. To the fried minced meat. Struggling with it and waiting on the side to order. They use it that way when it comes. So, the minced meat is being fried. The onion is added raw. Therefore, this is the difference in method. They also use phyllo dough flour. It’s plain flour. Phyllo dough flour is harder and adds more crispiness. And of course, they brush an egg on top. We have seen that too. Definitely crispy. I will ask something. Ask. Since he has found his man. Minced meat made from raw ground meat versus cooked minced meat. What is the difference between the types of pide made? There is a difference in between. I prefer the one made from raw minced meat more. The reason for this is that it retains its fat inside. It ends up leaving a bit more fat. Now, when you sauté the minced meat, you actually lose all of it. The fat decreases. It stays in the pan. But this is the style that people are used to. Therefore, there is a larger audience that likes this. The pide from the Black Sea region is different. The pide from the Aegean region is always different. This is very nice. Now let me make a trade with you. I’ll do it for you. Let me slide it over from here, man. Exactly. You take this from here. Yes. You use it as a spoon. The spoon is from here. You went for the one with cheese. I’m going to go straight for the roast, just like I’ve been craving. They make the roast themselves. I think it looks nice. It doesn’t look too greasy. You start, man. Nice. Let me dive into this a bit. I’ll continue from here. This one keeps its crunch pretty well. Should I maybe do a little combo like this? Ah, both together. With a combo. Of course. With a combo. Of course. For example, when I crave pide. What is this? Isn’t it great? Is this my preference right now? This one, man. Isn’t it? Because the cheese in this one is really nice. If you eat it once every three years. Eating it once every three years is quite a claim, by the way. People miss it, you know. Man, I miss it. Haven’t you eaten it at all, Okan? Man, there are so many things. It can’t keep up with the line. Lahmacun is different, kokoreç is different. Now, for example, how long has it been since I came to Turkey? It’s been about 5 days. I came last week. In 5 days, I see you eating everywhere. You drink everywhere. I go to at least 5 or 6 restaurants a day. Super. My time is very limited. First, I went to Bozcaada. I got ripped off, man. I can’t help but say this. Congratulations. Thank you very much. I think you should go and get ripped off too. Very nice. This is really good, by the way. Have you tasted this? Take a look. I don’t know much about roast meat, though. No. This roast is nice. It just melts in your mouth. Nice. The salt level is also very good. Yes. It really has that perfect tandoor vibe. It’s all shredded, right? Exactly. It turns out really nice when you make that combination. It becomes very nice when you complete the deficiency with cheese. Right in the middle. Right in the middle. Okay. Uff. Yes. This is how it should be. This. I will join in too. You said you have a restaurant in America. Yes. What’s the concept like? Bro, we have a little bit of everything on the menu. You can come and have a burger too. You can also have a really good raw fish. You can have very classic southern home-cooked meals too. So we just go with the flow. Yes. But our menu is very limited. We change it four times a year. And we don’t source products from outside a 30-kilometer radius. Everything is local. For example, you come to my restaurant. I might tell you today that we don’t have tomato salad and this dish. Why? Because the farmer hasn’t harvested it. So we don’t just get frozen stuff from somewhere else, we don’t do that. And it will be very limited. But we try to use the best ingredients. What was the name of the area you are in? I am from the South. We are in the southern region. Southern region. What products are grown in that region? I live in Arkansas. In the exact middle of America. Of course. We are bringing fish from outside 30 kilometers from the north, but this… Let me tell you, the best corn in the world is grown in our region, Arkansas. sweet corn, milk corn, we send it all over the world, and popcorn. You know there is corn, popcorn, there is a region like that over there. The company’s entire annual stock comes from our Arkansas, hundreds of tons. I’m telling you, the best melon I’ve ever eaten in my life is also from our region. the water content is very high and the best watermelon in America is also from us. We send watermelon from Arkansas to Michelin-starred restaurants. You’re joking, right? That’s very interesting, I didn’t know much about it in America. We know that many products are produced, especially they are very good in terms of walnuts. California walnuts and such are very good, but… I had never heard of melons and watermelons, for example, the water content is very high. Of course, I use it on the menu, we made a watermelon and cheese dish. Americans are blown away. They’re like, ‘Dude, how did you come up with this combination?’ I can’t tell them. Don’t tell them, man. It comes from the genes, it comes from the genes. Well, let me put it this way, it’s a bit more of a modern interpretation. But now the guy sees watermelon and cheese and he’s like, ‘Error!’ He’s like, ‘What does this have to do with anything?’ right? They look at it like that. Things that are very normal for us, are actually quite interesting for foreigners. The drink situation in the restaurant, What do you mean, are you preparing cocktails, are there regular wines? Do you serve rakı, for example? We don’t have rakı, we’re not a very traditional Turkish cuisine. I don’t think America is ready for rakı, and anise is not liked in America. Unfortunately, it doesn’t suit their palate right now. It doesn’t suit them, in fact, they have these anise-flavored candies and stuff. It’s very extreme, so only about 5-10% of the crowd likes it. Rakı would be very extreme; I blend it with Turkish culture and our drinks. For example, I have wine from Turkey that I sell. When you went to Bozcaada, did you try the wine? Yes, we had the opportunity to try it. Because everyone knows that I’m interested in wine, they suggested we try some wine, and we did, unfortunately. And I regret to say that the wines on the island were very bad, unfortunately. We still have a long way to go; there are wines without character, unfortunately. There are beautiful grapes there, but when it comes to wine… I think we need to push it a little further, I mean. Absolutely. We are staying very local; many of the wines produced in Turkey, there are good wines, but it’s not that there aren’t any, it’s just that you realize how good they are when you go abroad, you start to see the difference a bit. Definitely, in terms of price-performance, let me put it this way, for example, when you drink a $10 wine, in Europe, especially in America, you can drink a higher quality wine for a cheaper price. One of Turkey’s biggest problems, I think, is that we have become complacent in a very short time. We have some guys who call a 3-year-old vineyard house Grand Reserve. Unfortunately, I think this is my personal opinion, ego. leaving behind the countries that make this wine well for the Turkish people. I definitely believe we need to get help with this. which countries are good at making this wine, such and such. Let’s go learn and bring them back. Spain, Italy, and even Cape Town in Africa have very nice wines. Bro, there are really good ones, like Argentina, for example. Argentina doesn’t sell anywhere. They don’t even sell their wine to us, they don’t even sell it to America. learning from these and I think making progress because it’s very good. We have a geography, we have very good farmers. We are not using something with a lot of potential well. And as I said, I will connect it to Bozcaada again, unfortunately, we have drunk very cheap wines for very high prices. Bozcaada, especially in recent years, has become a holiday destination partly due to influencers. When you try to take a vacation there, you pay a lot of money. It’s very expensive. I mean, you pay more than usual. Just getting to the island, even taking the ferry, costs a lot. They are talking about prices of 3,000 to 4,000 liras. I haven’t been going for a long time because of this. But I love Bozcaada as an island. The sea is very beautiful. magnificent one of the best islands to visit I can say it’s one of a kind for Bozcaada. But there is a very limited variety when it comes to food. It’s always the same places, the same businesses. yes, very nice, there are places we prefer among them, but at the end of the day You go the same way up to a point and then there’s no continuation, do you understand? They are not producing anything new, no new flavors are coming out. They are serving the same things every year. I think that’s something too, but there needs to be variety on the one hand as well. And there should be nice things that pair well with wine in terms of wine. It’s there, not that it’s not, maybe you only ate and drank in one place. I had the opportunity to try it in just one place, but there are grapes with a lot of potential in terms of grapes. That’s a fact, it needs a bit more work. The Greeks do this very well with their own wines. They produce very good work with their own grapes. I think there is a lot of potential, if they work on it a bit more. I believe Turkey can really make a good place in the European market, but let’s not exaggerate this price issue anymore, please. Yes, but when you ask everyone, everyone gives a different answer. I mean, you ask the operator, and they complain about something else. You ask the customer, and they complain separately, which is valid. They say everyone is right in Turkey; everyone is right. But I will say this, for example, when we went down to the coast. We swim in the sea everywhere in the world. The lady dipped her foot in the sea. Yes. The woman lost her mind. Isn’t it ice cold? It’s cold, but such a perfect beach. A crystal clear sea. Magnificent, the sea forest is amazing. Let’s not underestimate it. In that regard, Bozcaada is truly an incredible place. Because as the glaciers in Kaz Mountains melt, it melts in the summer. So, the last cold water from the mountains. The cold water coming from there goes there. Naturally, they say something like this freezes the water. Exactly, it freezes. It freezes. It definitely freezes anyway. You experienced that, right? I experienced it, bro. Nice. How did you find the pastries? Now I have a buoy here, bro, it’s waiting. I’m going to do this with your permission. We’ve kept it waiting for quite a while, for example right now. But it still retains its flavor. I think it’s successful. The dough is crispy too. Yes. As you said, the cheese is very successful, it’s nicely salty. The meat is very nice. This will make many people happy. Yes, there’s a bit of saltiness as you said. I mean, the minced meat could have been a bit saltier, but the dough is nice. Of course, as we keep it, it freezes more and more. If I folded this like this, I would eat it like a pide. Napoli pide. Right? Napoli pizza. Napoli pizza. Do you know they make it like this in Naples? They fold it and eat it. I’ve never been to Naples. I haven’t been either. We see it, we watch it. An Italian chef said it, I mean. There’s Claudio, The chef of Eataly. He said that’s how it’s eaten in Naples. He folds it, even folds it again. Exactly. Like this thing. Pyramid. He’s making a pyramid. You fold it vertically. That’s really good. Okay. God. Dad, nothing has happened to us during this shoot. You smelled the butter in the products, right? It smells like perfect butter. This is Trabzon Vakfıkebir butter. There must be a few more who know a bit more. It’s denser, in yellow color. It gives a very nice taste. At the same time, they also bring the faithless cheese from Mount Sis. They just explained to us how they make this faithless cheese. It comes packaged. Then water is added. Salt is added on top. It starts to swell in the place it is. He’s talking about a 15-day process. I wasn’t going to say process anymore. Sorry, he’s writing to me as a comment below. Bro, don’t say process. It goes through the preparation stage. It swells for 15 days. Then it is washed again in water and used. Normally it would be very salty, but since they drained the salt, it was still salty. I think it’s just right, this seemed a bit less salty to us. But the doughs are nice. They only use baklava flour. By the way, Usta Hüseyin makes it in the oven. Usta Hüseyin used to be a bread master. So he kneads the dough nicely too. He prepares it and bakes it in the stone oven in about 6-7 minutes. Due to the building we are in, there is no wood fire but they have gas stoves, still baked in the stone oven. Let’s especially mention that the base is stone. Let’s ask for the bill, Let’s ask for the receipt. Then let’s head a bit towards Izmir, towards the Aegean. By the way, I have no idea where we are going today. Yes. Brother Onur is showing me around like a tourist. It should be like that anyway. That’s right, brother. I can guess the flavors you miss. Flavors you can’t find abroad in America. We started with pide because I know it. After that, we will satisfy a beautiful longing in the Aegean. Let’s see, I’m excited. I will sell this information to my wife from now on. Of course. To the places I will go, I will bring her tomorrow too. Let’s see. Our receipt has arrived. Minced meat pide is 440 lira, There is a 20 lira egg addition. Half with roasted meat, the half with cheese is also 560 lira. The teas that come with the pide, pickles and also salad are unlimited and served as a compliment. Our total bill came to 1020 lira. What do you say, bro, is this expensive in the Turkish market? 400-500 lira is now normal. Because there is roasted meat here, Meat is expensive. There is minced meat, meat is expensive. By the way, which one did you like more? You know me, bro, I don’t hold back my words. I think this needs a bit more salt. In things that have onion, I want very little of this kind of nose-burning black pepper. Black pepper is a must, yes, that’s right. I don’t know the region or the method. This fell short of my expectations. But this delivers everything it promised as a pide. It made me very happy. The cheese is very nice. The cheese is a very flavorful salty one. Really, but now of course it has dried out, I will try it. No, it has dried out. Still, it got a bit stretchy, It stretched out so it wouldn’t be a shame. Such a, it took its last 1% performance. He said, ‘Take it and go.’ We can’t finish this place. But we are throwing away our last bites. See you at the next stop. I will ask you something. I’m very curious about it, for example. No one else will ask you this. The biggest disappointment as the country you went to. Which country? I will say it because I have a number in mind. It doesn’t change. It must have been Lithuania. Really? Yes. I never liked Lithuania. I mean, it felt very cold to me. It’s already the Eastern Bloc. How is the food? Is it a lot of potatoes? The food is also very bad. I mean, there’s not much there. Maybe Slovenia can be mentioned. It’s a very mixed-up situation. It’s different after Yugoslavia broke up. The food from those regions, the cuisine has always been mixed up in this style. By the way, we have arrived in Beylerbeyi. We have a nice second stop here, we will eat now. But before that, someone who misses Istanbul. the most beautiful place we will show someone. What is this, man? It’s nowhere in the world. No, it’s not, is it? What kind of thing is this? I mean, there is San Francisco. When you paint this red, it becomes San Francisco, but they won’t eat it. There’s nothing like the Bosphorus, at least. Man, no, it’s definitely not there. Now we will eat here and then we will cross to the other side of the water. I mean, we will change continents. This is not something that can be done easily anywhere else in the world. No. So when you explain this to foreigners now, there are probably people watching from abroad too. By the way, we are broadcasting subtitles in 22 different languages. Super. So, this is currently in English, French, Italian, German… Hindi, whatever you want is available in all languages. Therefore, when they watch it from a tourist perspective I want this channel to have a feature. In the background, there is the most beautiful view in the world. No one can claim otherwise. It’s impossible. They ask me, bro, when are you getting the visa? I say there is no visa. You just get on, and you go. Yes. The guy can’t wrap his head around it. You said that when changing continents. exactly when changing. They always ask me about him. I mean, it’s very nice. For example, I can take you to the beach side here. there are a lot of places, but I’m not on this side, I wanted to take you to the other side. We have a fish today. We will definitely eat fish as part of Mediterranean cuisine. We love it very much. We will have a fisherman who sees the Bosphorus. Super. Let that be a surprise too. I love that place very much. I have been there in my childhood as well. Plus, it’s been a long time since, I last went there almost 3-4 years ago. We will see that place again together with you. But now let’s teleport to Izmir first. Okay. Since I am from Izmir, many people live abroad, Yes. The biggest longing is usually the same thing. It’s either boyoz. Yes. It’s either kokoreç or söğüş. Are you going to order me kokoreç by the Bosphorus? I will make you eat kokoreç by the Bosphorus. Let’s go. That’s it. And do you know what the biggest feature of this kokoreç place is? I don’t know. In Istanbul, they roll it themselves. So they don’t get kokoreç from Balıkesir or Bursa. Generally, most of the kokoreç made and sold in Istanbul comes from the Balıkesir region, the Thrace region, or from Bursa. They buy it from the slaughterhouses there and roll it, but like this, they mostly get randomly rolled kokoreç. That’s why this place makes its own. They bring their own intestines for the kokoreç. They roll the intestines themselves here. During the times they find uykuluk, they also roll uykuluk. I think that’s important from that aspect. I mean, it needs to be explained. And of course, kokoreç is a very risky product. Absolutely. I mean, in America, these kinds of things are heavily regulated, but unfortunately, in Turkey, there isn’t much regulation on this. And the kokoreç intestines imported to Turkey, unfortunately, are brought in under the textile category as surgical thread. I mean, how should I put it? Think about the conditions in which it is brought. It’s not brought in a sterile environment. It’s not brought in a clean environment. That’s why there are already problems. If you eat kokoreç and have issues, I think one of the reasons is this. That’s why you can’t eat kokoreç everywhere. You will see the place you can eat in this video. I am very excited right now. Kokoreç is one of my favorite things. As soon as I get off the plane. If you ask me what the first thing I eat is, it’s definitely kokoreç. Yes. But this time, I will eat a kokoreç that is this bold. Let’s see what will happen to us. Have you ever eaten söğüş? Dude, I’ve never eaten söğüş in my life. Are you kidding? I’ve never eaten it. When did you go to America? It’s been 12 years since I went. 12 years? Yes. How old are you? 35. 35. Well, there you go. Almost half of my life… There has been a deficiency in my life for half of my life. Today we will fill that deficiency. Okay, we will eat cold cuts. We will eat kokoreç. Alright. And we will eat Şambali too. Have you ever had Şambali? Dude, they used to sell Şambali from a cart in our Keşan. I might have understood the good kind. Okay. Now this is a bit more of the İzmir style. It’s coming from İzmir. They also put cream in between. Well, we don’t have that. We didn’t have that. Okay, this is very nice. This is different. First, let’s have something salty. Then we can move on to something sweet. Are we good? I’m very excited. Okay. Let’s go. Let’s go. I don’t think I’ll ever forget kokoreç. What about you when you go like this? Which city disappointed you? Bro, my number never changes. He/She will stay there in a long line. I think Lisbon is my biggest disappointment. Bro, you’re right about Lisbon. So you can’t really find much besides seafood. Nice. You need to travel a lot for that too. You have to get ripped off a lot to find good places. But then there was a situation like this. There are already things made while Istanbul exists. A little hilly. Why are we going to Lisbon to get ripped off more and climb hills? That didn’t seem logical to me, for example. That could be the city where I climbed the most hills. Could there be a hill like this? Yes, exactly. Look, this is a hill. Something like this. For me, the best location is Konya. It should be completely flat, man. A place you want to go, dream. Dream. By the way, while we’re at it, let’s mention. There is a restaurant called Sea Me in Lisbon. I can mention that place. It’s a very nice restaurant. I always make sure to stop by there whenever I go. By the way, we have arrived. Yes. Kuzubosporus. We have two dishes in front of us at Kuzubosporus. One is of course lamb kokoreç. A must-have. And there is also lamb head cold cuts. Both look very nice. I had it made perfectly. Large portion. Mine is a slightly smaller portion. I will eat less than you. Because yours will last longer… Makes sense. Since it’s your first time eating it, I wanted you to start with the bigger one. Definitely. Let’s start with the kokoreç so we don’t let it cool down. This one is hot, the others are cold, you know. I want you to get one like this for the first time. Taste a product before the bread. It looks amazing. Very nice. Arranged like pearls. Yes. Very neatly wrapped. Wow. What is this thing, man? Wow. It’s really very nice. It feels like… I mean, there’s no need for any spices at all. The oil, doesn’t it give the salt very nicely? Absolutely. One after another. The outside is beautifully browned. Yes. The inside is very soft. And it has just a hint of wood touch. Exactly. Very delicate. Now let’s try it with some bread. Of course, it tastes better with white bread. I’m pushing it a bit inside. Exactly. Look, this kokoreç, how would you evaluate it compared to the kokoreç you had before? A perfectly clean kokoreç. Yes. There’s no organ smell, or any other weird smells. I think it screams freshness and quality. He didn’t add anything to the kokoreç. The master added a bit of salt, but didn’t add anything else. Bro, there’s no need for spices in this because the product is very good. Now, it’s not the season for lamb kokoreç. That’s why it’s a bit closer to sheep. I mean, it’s an intestine cut from a larger animal. But here’s the beauty of it, they wrap it themselves. That’s the biggest feature of this place. I don’t know many places in Istanbul that wrap their own. In fact, I don’t know any other place. I only know this one. Its previous branch was in Kuzguncuk. Actually, its name was Kuzuguncuk. Kuzuguncuk. There’s also that wordplay. Exactly. They’ve been here for a long time, about a year now. Under the name Kuzubosporus. But let me put it this way. There are some differences between then and now. For example, back then, there was ready-made stuffing inside the intestine. But since there is only a small amount, they wrap extra stuffing now. When they find it, the stuffing is much more abundant in season. Because they make it fresh and wrap it daily, when they can find it, the stuffing is abundant. But when they can’t find it, the stuffing is less. Add a bit more. That is, they don’t use frozen products. That’s the most important thing. Very nice. They work at a slaughterhouse in Tuzla, just like it was slaughtered at the slaughterhouse. Actually, Cemil Usta used to bring intestines from Izmir before. The place where he gets the intestines in Izmir. He has bought the slaughterhouse in Tuzla, Istanbul. Therefore, he can now get fresh daily. And he wraps it himself. You can definitely understand the freshness without it being frozen. It seems like the others are a bit more like a rubber band. This one falls apart in your mouth. Its texture, taste, and juiciness are more pronounced. Are you aware of that? It’s very clean. Bro, just kokoreç and bread. There are no tomatoes, there are no peppers, There is no filling for the menemen. I add a little bit of cumin to this. Would it be very rude if I put on a show? It won’t do. Let’s also try the product with some makeup. We need to try it with makeup, yes. What do they say? Makeup for the woman, modification for the car, and cumin shows the food. I just made up these words, don’t mind me. Write it down. Write it down, son. Hang it on the wall. By the way, this might be the best kokoreç I’ve ever had. Among the kokoreç I’ve eaten in Izmir. This kokoreç will be in the top three. We serve kokoreç plain, you know, under normal circumstances, you as a consumer need to request this. Of course. Teacher, don’t throw anything at me, actually, there are spices. I will add my own spices, because I want to know what is in front of me. Alright. This is the truth. This is the truth. Now, the kokoreç is very nice. I think we can finish this. Let’s set it aside, let’s separate it. And let’s eat this in a different version. I mean, as a country that loves offal and because we say we can’t live without offal, we have a love for cold cuts, as you know. But you can’t eat this everywhere. I will be eating this for the first time. Really? I’m eating it for the first time. You did mention it earlier, but I mean first of all, I think you should try it cold. I mean, taste it as meat. Should I go in like this or like that? They gave a fork. It’s a nice product. I mean, it tastes good. There’s no metallic taste at all. There’s nothing at all. Normally, there would be a metallic taste in the organ. There’s none at all. This… They boil every part of the lamb’s head. The brain is boiled separately. All the other parts are there. Wherever you can think of. Tongue, neck, throat area, brain part, and then the fat from the eye. There’s that famous saying, ‘Let me eat the fat from your eye.’ Today, we will eat that fat. You will eat it, exactly. It also contains eye fat. I mean, when you normally don’t intervene, when you don’t say don’t put this in, don’t put that in, the master puts everything in. So when you come, whatever you feel like, if you want it in the İzmir style, definitely get it fully loaded. With plenty of everything. I think cumin should be in this. I mean, go ahead, man. I added a little cumin for myself too. At a point where you can take it, of course, it will spill, but we will eat the spilled ones. Eating this with lavash like this is really much more important. It must have onion, pepper, parsley, and tomato. All of these are chopped in a cold cut style. And I say bon appétit. This is Okan Instagram’s first cold cut experience on camera. Will you join me? It’s tasty when you eat it alone, but when you eat it all together, especially when the onion comes into play, when the parsley comes into play, it elevates to a whole different level. It turns into something completely different, it turns into a product. When you eat this, it feels like you’re throwing in a continuous offal, something like that. Yes. But when everything mixes together, it’s like a complete bouquet of flowers. If someone brought me something like this, for example, and proposed marriage, I would accept. And there’s a famous saying about this, you know. Don’t fight, just enjoy it. That’s why… Very nice. We also have some cheap jokes. We also have some cheap jokes. Okan, I’m slowly warming you up now. I’m not going to go to the red line at the end, but this is really a special dish. Absolutely. It’s one of the most quality foods you can eat. Especially… Regarding offal. And with every bite, you get a different part. A bit of brain comes in, it’s a soft texture. A bit of tongue comes in, it has a bit more texture. Onion is already saying, ‘Let me mix things up.’ If I were to make this without parsley, for example, It could drop to a 5 out of 10. No way. The combination is very nice. No way, it can’t be without parsley. We kiss the hands of the people of Izmir. Honestly, Izmir is really an oasis in this regard. Whenever I go to Izmir, I always eat delicious food. Especially in terms of offal, they are number one. I think the reason for this is their proximity to the Balıkesir region. These dishes are actually more like Jewish dishes. The Sephardic Jews brought them to Izmir. So, primarily cold cuts, kokoreç, and also boyoz, for example. These must have definitely come from ancient times. It has now become something special to Izmir. They have taken in many masters and continue the tradition. It’s nice that it has come to this day like this. Let me give you another interesting piece of information. For example, the mussel vendors are usually from Mardin. There is no sea in Mardin. The cold cut vendors are usually from Niğde. There are no places in Niğde that serve cold cuts or head cold cuts. I don’t understand why this happened, there was a sharing. For example, I am from Nevşehir. When I go to Nevşehir, there should be a head cold cut vendor, but there isn’t. No. Because it is close to Niğde. It’s only special to Niğde, but to Niğde, Thank goodness the people of Niğde have brought such a thing here. Exactly. I want to ask you something, bro. You ate this in Izmir. Is it a cold cut similar to the one you had in Izmir, or is it up to Istanbul standards? This is above Istanbul standards, It’s at a level that you can also put the standards from Izmir at the top. Because the product is clean. This has little to do with location. It has to do with the product, and with the skill involved. You don’t buy this pre-boiled from outside and prepare it yourself. You prepare everything from scratch yourself. The head comes, and you pick it apart from the head yourself. You put brain inside it. You know which parts of the other ingredients to use, and which parts not to use. If you don’t do it this way, if you don’t put this purple onion, you won’t get this flavor. We also had a little chance to chat with the master. He is already an obsessive man. I mean, he examines everything in detail. In fact, I caught something, he said. For example, when we put the brain, he said, we put it at the bottom, he said. There is an order to it, there is a layering arrangement. When you put it on top, it turns into a mushy thing, he says. I think this is completely related to mastery. Absolutely. Everything has a style. And I think here, when I ate at the place in Kuzguncuk before, I have never eaten anything bad here. Not even for a day. If I’m craving offal, this place is number one for me. So when you come after seeing this video, keep it in mind. I mean, when you’re eating, think of us. I’m eating it for the first time. If this is the pickled thing, I have a 35-year loss. Yes. It definitely exists. From now on, we need to complete this. I will bring you here every time you come. I’m coming here. I’m getting off the plane. From here, pickled meat, kokoreç, and then Istanbul. Continue. Okay. From now on, Istanbul means kokoreç and pickled meat. Definitely. Bro, I’m at the brain part right now. The way of preparing it has changed a lot. A dish that changes every minute. For example, now we’ve come to the brain part. Yes. You must be aware of it. A bit more like pâté. Creamy consistency. Definitely like that. So it’s like the consistency of duck liver. Definitely like that. Normally, it smells, for example. If you eat it in some places, in bad places, it smells. Here, it doesn’t smell at all. You’re always eating a cold product. You’re eating a nice pickled meat. If you don’t want to eat pickled meat elsewhere, you need to eat it here. Our second joke has come. As a wall. But I will say this, bro. Normally, we, for example, abroad, I have worked a lot with French chefs. Yes. I’m familiar with the organ topic. The brain part completely resembles French cuisine. We’ve already talked about it. But I will say this again. Everything is distinct, and none of their tastes mix with each other. They don’t mix. Bravo. Correct. I think if everyone can do this, it’s a magnificent product. Most people can’t do it. It’s a very difficult thing. I mean, I’ve rarely seen someone do it this well. Especially in Istanbul, very few do it. I mean, there is one in Beyoğlu. It was Muharrem Usta, I think. Muammer Usta. There used to be Baba Söğüş. I’m not sure if it’s still there. But in Istanbul, the number of places where you can really find this is less than the fingers on two hands. At least if you are a person who hates organs, even if and if kokoreç doesn’t seem too problematic to you, I think give it a chance. But not a full portion. Like Onur Abi does, with a bit more of a quarter portion. Let them start with that. I think this is the ideal portion. You get to taste both. This is a bit too complete. Our master reminded us, as he said. They said if you don’t like brain, make sure to tell them. Otherwise, it comes with everything. Yes. They put everything inside. I think they should put it in. For example, in kokoreç, unless you specify something, they don’t put anything inside. They don’t add spices. Only pure meat and bread come. In the past, for example, after cutting the kokoreç, they would take the bread directly and cut it there. Just like in Izmir. But now one side is grilled. One side is cooking on the grill over charcoal. They take that and cut it and serve it that way. Let’s return to kokoreç, for example. We let it sit and cool down a lot, but let’s return. Will you get the same taste? We’ll see. Let’s see. I’m going in from here, directly looking at the sweet spot. Despite being cold. Despite being cold, it’s delicious, bro. It doesn’t lose its flavor at all. Very good. I would give this a 10 out of 10. Definitely a 10 out of 10. I mean, there’s no mistake. My people know my sincerity. You’re that kind of person too. I don’t do lies or tricks. This kokoreç is a must-try kokoreç. This is not a normal kokoreç. I would vouch for this endlessly. That’s what I mean. Absolutely like that. I would come here just for this. Very nice. And now I have another surprise for you. Now this place, or rather Izmir, is famous for its Şambali, you know. I didn’t know that. I mean, since you haven’t been to Turkey for a long time at least. Let me put it this way. Since you went to America 12 years ago, you might have missed out on Şambali dessert. 12 years ago, social media wasn’t very prominent, and Şambali has now become really famous. Many people weren’t even aware that such a thing existed in Izmir. Unless they are from Izmir. Here, we have Hisarönü Şambali. I mean, it comes fresh all the time by bus. It comes from Izmir. It’s prepared there. They put cream in between it. Let’s have some of that too. Let’s make a dessert, I mean. Because we had a nice meal in the morning. We started with pide. Then we had some cold cuts and kokoreç, and now let’s squeeze in a dessert. After that, I will take you to a very interesting place at the last stop. As I mentioned earlier, I will take you across the water. Nice. We don’t need a visa. We don’t need a visa. We’re changing continents. No visa. Free of charge. Actually, we should be this happy for the first time. We shouldn’t perceive anything negatively. Of course. We need to interpret life positively. We need to look at it. Look, I’m going to give you a precise recipe. When was the last time you had Şambali? I remember. I had it in Keşan in 1997. You’re joking. In a wheelbarrow. Yes. I don’t remember your brother’s name like that. He used to come. We would take it out from school. Atatürk Neighborhood. Are you from Keşan? I’m from Keşan, bro. You’re joking. If you weren’t from Thrace, you wouldn’t be so involved with alcohol. We have our traditional sport, you know, bro. Traditional sport. Of course. More than water. It’s consumed more than water. And when you don’t drink alcohol, things don’t go well. Now, for example, there is something. There is a gasoline car. There is a diesel one. Ours is alcoholic. Alcoholic. Nice. Okay. Then we’re getting our dessert. We’re continuing with dessert. I’m ready. Very ready. Let’s go. Yes. I guess we’re eating the freshest şambali in Istanbul right now. Because it just arrived by cargo. In the meantime, we waited 20 minutes. But it looks amazing. Very good. Cemil Usta just showed us how to eat this. If you bite like this, the cream goes to the sides. But if you bite from the side, the cream doesn’t spread out. In the meantime, I was spreading it. Of course, you have to bite. You have to bite. Let me see. But we’re going to do it like this. Okay. Hmm. Bro, there’s a point where words end. Bro. I think we’re there. It’s very beautiful, man. How is this? Very fresh. Bro, caramel. Sticky Toffee is coming. The English have something like this. Uff. I’ve never eaten anything like this in my life. This is Hisarönü. They really know how to do this. I always eat there when I go to Izmir. Does it resemble? Exactly the same. It comes from there. It comes from there. Hmm. We’re eating what is made there right now. It just arrived. That’s why it’s good. I mean, I haven’t seen many who can do this in Istanbul. What is this thing? I’m removing all security measures, man. This plastic. I’m going in directly like this. Exactly. This place could have served rice pudding like other kokoreç places. I mean, they could have served Kemal Paşa dessert. Cheese dessert. But why is the guy making everything in Izmir style? Why can’t he serve this from Izmir? He can serve it, you see. Everything can be done if you want it. We need to want to provide proper service to the crowd a little more. Absolutely. Our master said, you know. He said if you’re making it, you have to present a good product. And I think, let me say this, man. In this dessert, they usually put a lot of sugar in Turkey. Yes. This is like it has honey in it instead of sugar. Exactly, well done. We have grainy semolina. That’s not that cheap clotted cream. It’s flavorful. You know how they exaggerate and make something like that? Yes. I don’t think that’s necessary. No need to exaggerate, man. This is just right. They just put a spoonful and that’s it. Can we have one more? Man, can I be a little spoiled and have one more? I think I’m going to be a little spoiled and eat one more, man. This is really good enough to be exaggerated. Very good. I just popped it in my mouth, man. Yes. Spring has come to your mouth, right? It’s like there’s orange in it. Like there’s honey in it. Okay, Okan. I’m curious. Now, for example, it happens the same way with drinks. What’s your favorite cocktail mix or which cocktail do you like the most? When I drink this, it really gives an incredible taste to my palate. Is there a cocktail you can name? There are many, but I always say it like this, man. It changes according to my day. It changes according to my mood. It changes according to the time. That’s right. For example, I wouldn’t drink an old fashioned in the middle of summer. Yes. But if you ask me what I like the most as a cocktail, I’m an Aviation fan.. Yes. I love gin cocktails. Very nice. Gin is what I spend the most money on. One of the liqueurs is like a painting. Vodka is just vodka. But gin changes like a work of art by an artist. That’s why trying them gives me pleasure. For example, I’m a Negroni fan. Nice. But I love a well-made, quality Negroni. Nice. I can’t drink the same quality everywhere. And there needs to be good ice. It needs to be chilled. Absolutely. The ice thing is very important, isn’t it? What introduced me to Turkey was my obsession with clear ice. Yes. I have an obsession with clear ice, man. When you look at a Negroni, you need to see through it. Exactly, for real. We really can’t find proper ice. The ice in the markets isn’t real ice. It’s not. They are for cooling, but the ice we want isn’t that. For example, when you make a Negroni, it tastes like okra. Yes. That okra flavor comes from the ice in the freezer. Exactly. I said it very well, right? That shouldn’t be the case. True. Man, ice is already a part of a cocktail. You have ice and you have a glass. Three components. You know how you can get stuffed grape leaves in that Algida container? Yes. That’s what I’m talking about. Here’s the thing, man. The bigger and purer the ice you use, the slower it melts. True. Because generally, Drinks like Negroni are not cocktails that are meant to be consumed quickly. When Negroni melts slowly, it dilutes at a certain rate. And every 5 minutes, you start getting different notes. It shouldn’t get watered down, in short. It shouldn’t get watered down and it needs to stay cold. Yes. These things exist too. They use marbles, they use metals. I think when something metal gets involved, it gives the same taste. It gives a metallic taste. It disrupts the dynamics. I find it unnecessary. So is there a chance to prepare clear ice at home? Is there such a method? As far as I know, it’s made by boiling. Superstition. Superstition? Superstition. If you want to make it by boiling, you can’t make clear ice by boiling 1500 cubes. How are we going to do it then? This thing is related to technique. That’s why he knows the Instagram account of that channel. It has 5 million views. It’s generally related to the equipment you use. You need to freeze it slowly. Or you will freeze it in a large block inside a styrofoam. It will need to cool down slowly. It’s just the impurities, the non-pure parts. Okay. You will cut off the top part, leaving clean ice. You have to use high-quality water. And do you know what I’m doing? Let’s give this tip as well. When making ice, add about 2-3 pieces of table salt. Wow. It changes the pH level. And it prevents that icing, that cloudiness. I tried different things for 3 months. I tried different equipment and went crazy with the ice. But I found it. If anyone has tried this, definitely write in the comments. I mean, this ice issue is really important. The Japanese, for example, make those ice cubes. They usually cut them. They make them in molds. In fact, they make big cubes like that. They make blocks. They make blocks. They actually break and cut them from there. Normally, there is something. What they do, we do industrially in hotels. There is usually an aquarium pump underneath. It keeps shaking it continuously. Because it keeps shaking, the ice doesn’t stay still, so it peels it off in a straight way. I understand. Generally, there is a category called ice master in hotels. There is a person who only makes ice, the ice-making guy. Like big cubes. Cubes as cubes. We also saw it in Turkey. They roll it on the ground there. Of course, from the ground. It comes with the taste of those kalevalas. They also do that. In Antalya, they make penguins out of them. Yes, that’s right, really. They even display it like that. It doesn’t melt even in 2-3 days. They put rosehip inside, bro, it makes it red. Wow. Of course, we did it back in the day. You’re actually in the hotel business, right? I’m in my 20th year. I’ve only worked in hospitality, and this is the only job I know. I’ve worked in some of the biggest groups in Turkey. I’ve worked in many hotels around the world. Yes. There is a Chinese-owned hotel here in Beşiktaş. For example, we did the opening of that hotel here. After that, I went to America. So what did you do when you first went to America? You didn’t actually become a restaurant owner right away there. No, I didn’t. The reason I went to America was because of someone in Arkansas, one of the top 10 richest businessmen in America. He got a deal with a French Michelin-starred chef. He turned a restaurant there into that French restaurant. I took over the front part of the restaurant. He took the kitchen, and I took the front. We started managing it, and in 2018, It was selected as one of the top 100 restaurants in America. Very nice. Then Covid came in, the hotel was closed, everyone was laid off. After that, I had a little experience with a steakhouse. Then I started here as a waiter. After that, the business went all the way to owning the restaurant. Very nice. Well, for those studying gastronomy who are going to America or you must definitely pay attention to this when working in kitchens. Is there a topic we can say that describes the dynamics of America? There definitely is. I think anyone going abroad or to America my only advice to professionals like us reset your egos and everything you know. Remember that you will start like a new baby and your promotion, you can also be an executive chef, you can also be a head chef, You could be a Lahmacun master for 20 years. You lift it and put it somewhere. If you start from scratch, you can reach very good places. Your journey to get here took you 12 years, that’s not a short time. Absolutely, and it goes like this I went at 25 years old and started 25 years behind. Because you need to run 25 years ahead of them. Adapting to a foreign country takes at least 10 years. That’s right. Unfortunately. You need to feel a bit like that there too. Absolutely. I think America is a bit different compared to other countries. Very, very different. Living in Europe and living in America is like night and day. Definitely. You need to reach that mindset, you have to think like an American. That definitely takes 10 years too. In fact, there is a saying within that, they say something like, When you start dreaming in English. that’s when you start living. That’s nice. I will give one more anecdote. No matter which country you go to, no matter how many years you live you count that money in your native language. That’s right. Look, I’m coming 1100, 1105, 1115, 1116, Actually, it’s dollars. It’s dollars, but you count it in Turkish. Yes. This doesn’t change either. I understand. Some learned things don’t change easily. Money and numbers are very hard to change. I mean, I can’t count speed in English. I’m making a lot of mistakes. For example, we used to always say things in the old episodes, you know, when we went abroad, we would mention prices. We would say the price of this dish is this, but the exchange rate is this right now. That exchange rate was already changing until we published the videos. It’s still like that. I mean, if we were to mention the price of these in terms of foreign currency right now, it would unfortunately change by the time we publish it. It’s due to the situation in the country, but ultimately I’m sure that, you know, there are many people around me who study gastronomy. I want to go abroad and develop myself there. Because this sector can handle it. Absolutely. But also related to wine, I mean, beverage expertise. if we come to the part related to gastronomy I’m asking for everyone watching, whether they are related or not. Yes. Good wine is a skill that can be learned. Is it something learned or an innate talent? What you are watching, Everyone who says it’s an innate talent is lying. Because it’s something that can be developed. It’s like athletics. The more you try, the more you learn, and your palate gets used to it. I always say one thing. You need to drink a lot of bad wine to realize the difference with good wines. Yes, it’s definitely noticeable. Now, there is an advantage abroad. Wine is very accessible. And when people start drinking legally at 21 years old, here it takes longer due to material reasons. They try a lot of wines. They try wines from many different countries. Unfortunately, people’s interest in wine abroad is greater than ours. As for what you mentioned, the more wines you try, the more you know. Now, as I said, I tried this shamali here. The only one I can compare it to is the shamali I had in Keşan in 1997. But now when I drink a Chardonnay, I have at least 1500 different Chardonnays in my scale. You can make comparisons. I can make comparisons. I mean, compared to American wine here. I agree. I think so too. Absolutely. For example, how much wine do you normally drink in a week? Dude, my restaurant gets 250 bottles of wine a week. At least. Of course. Because our restaurant is focused on wine and food, it’s not just about drinking 250 bottles of wine. Spitting. Spitting. Well, I’m not about spitting, we’re from Thrace. We don’t spit. What I do is something else. You taste just enough to be able to drink. For example, I line them up. Usually, it comes with a list of 10-12. Okay. It takes me a maximum of 2 minutes to taste 12 wines. 12 wines in 2 minutes? Dude, by the time I get to the second one, 2 minutes have already passed. I start to think about this, you know. If you try to think about the breezes of May, you won’t find it. You’re right. But you think again. But this is your job anyway. Absolutely. It’s very clear that you’re more of an expert than I am in this area. So what you said is true. I agree the same way about food. It’s like that with drinks too. The more you eat and the more you eat the same dish in different places, after a while, you start to find the right one. For example, I can’t vouch for that cold platter if it’s somewhere else, but I can vouch for it when you eat it here. Because you started at the highest level. You have set this criterion at the highest level right now. Because for me, this will be a balance. The best I’ve eaten. I will compare it according to that. Again, I’m coming back to wine tasting. I taste wine professionally instead of selling stories. You already eat professionally too. I’m tasting 12 wines. The profile I’m looking for is clear. The wine being sold is clear. What I’m looking for, what I want is clear. We don’t have time for those stories at all. We have a restaurant to manage. Unfortunately, the friends at the bar have nothing else to do. I say tick tick tick tick. That’s it, that’s it and that’s it. Are there wines that I really love? There is. I take them and drink at home. Just because you love a wine, it doesn’t mean it should be on the menu. I don’t think we need to put the restaurant at a loss. The prices need to be balanced accordingly. Absolutely. Also, the wine needs to pair well with the food. They need to be compatible with each other. When you eat meat, when you eat fish, which wine should be drunk, and you need to know which grape it pairs well with. Absolutely. My style is a bit different in that regard, man. Generally, the French determine this. White wines with white meats and so on. I’m more about, because the generation has changed. Those people have changed. More young people are drinking wine now. I’m into different combinations, extreme and very different tastings, I really love pairing with cheeses as well. And the feedback is really nice too. I’m not just opening a book and saying Pinot Noir goes with chicken, this and that, I’m not doing that. You don’t like it that way. For example, we were just talking about for example, kokoreç, a sparkling wine, it’s a show. Exactly, we paired the two. I mean, we’re talking among ourselves. For example, söğüş can pair incredibly well with a sparkling wine. A Pinot Noir sparkling wine makes a show. Really, cold offal, especially the offals, I think all of them go very well with drinks. The French already do this. First of all, everyone eats with beer, like beer with kokoreç, beer with söğüş, they definitely consume it with drinks. But of course, when you try to spread this culture across the country, it’s not very common. Maybe we should show it to tourists and tourists. there definitely needs to be a drink. Definitely. Especially local wines, local drinks. Because we are on YouTube, there are a lot of things like this. We can’t provide brand-specific information about drinks. But I mean, the brands that are already sold in Turkey are certain. Yes. And the brands that offer more variety in this regard are also certain. They shouldn’t get lost. Because this is something that exists in our culture. It’s actually something that has been around for centuries. We were even selling wine during the Ottoman period. We were selling 600 tons of wine from Izmir, from abroad. We can’t ignore these things. I mean, of course, a certain segment may ignore this issue. But ultimately, this topic has always existed in the country. It’s essential. You know, I really love this wine. If today were really my last day at the table in my life. Is there a wine that I must drink? Yes, there is. And it’s very easy, it’s one of the easiest questions for me. Yes. Definitely champagne. Champagne. Champagne. You love sparkling wine. I love sparkling wine. Me too. It goes with everything. Exactly. It’s going well, it flows nicely, it doesn’t complain. But it needs to be chilled nicely. Of course, you will chill it well. So how about the chilling part? So for example, we have a friend named Ayça Çiğdem Budak. She is also a trainer at İvsa. Great. She always used to say, for example, to put a napkin over the wine. You need to wet it, and put it in the freezer for quick chilling. You really need to drink certain things at the right temperature. White wine, for example, needs to be chilled. Red wine. Depending on the grape. Red wine should not be chilled too much. They say it is generally served at room temperature. Is room temperature considered cool or warm by the way? Yes, it shouldn’t be hot, but it shouldn’t be too cold either. So it shouldn’t actually be put in the fridge. Absolutely. So when you learn the technique for these kinds of things, actually. Are you getting the right grains? The grape of the ram is a little more accurate. Is it giving the notes that it should give? Let me put it this way, man, wine is something that speaks. It tells you things. The wine has a story. Of course, it can’t talk too much. It has 2-3 notes, I mean. Exactly. There are no things that make ants move. But for example, if you’re drinking champagne, a quality champagne, if it doesn’t come from a nice champagne house, or if it’s a prosecco, for example, if it’s a sparkling wine or if it doesn’t have a classification, you need to chill it very well. But there are good champagnes that you can open at room temperature, Chardonnay, Pinot Noir, Pinot Meunier perform better. It can be drunk at room temperature. If you’re drinking a Sauvignon Blanc, for example, it doesn’t have many notes. Press. The colder the ice, the better. For example, if you’re drinking a Chardonnay, start with it cold first, let it change a bit, it has notes that change every 10-15 minutes. That’s how I prefer it. I keep red wine in the fridge. I take it out about 15 minutes before drinking. It starts off well. By the time the food arrives, it’s at the perfect temperature. It comes to the right warmth. Absolutely. Does it affect it? It does. Is there a huge difference if you don’t chill it? I don’t think so. Let’s have a technique from us too. Come on then. What was her name? Ms. Ayşe? Yes, Ms. Ayşe. Ms. Ayşe, I’m giving you a beautiful Keşan tactic. A bucket. If you don’t have a bucket, you can’t serve champagne anyway. You put it in. You pressed the ice. Okay. A glass of salt like this. You put the salt in. You turn it like this. Smoke will come out of it anyway. After 5 minutes, it’s sharp as a razor. Wow. You drink it ice cold. Look, this information turned out nice. Now, if there is no fridge. Okay. Nearby. Yes. You have to use a bucket of ice and salt. Does that cool it? It makes it ice cold. Wow, we didn’t know this. We learned, it’s good. Well, now someone is ordering at your restaurant. Yes. You need to serve it within 15 minutes. Doesn’t it do something like dry ice? Doesn’t steam come out? It creates steam. Oh, it has a show too. And you cover it with a napkin. Well. The guy is ordering. You don’t have cold wine. You have to rush immediately. Techniques we learned from our father. By the way, it works 100%. Okay, super. This information is good too. Then let’s eat our şambali. The time has come. I’m saying this by the way. Let’s also mention the bill. Then at the last stop, we will take you to a nice fish restaurant. Yes. Look, he’s talking, man. Very nice, man. Really very nice. I started a diet the other night. This is as far as it goes. Our bill has arrived. Earlier, I said it was a full order. It wasn’t a full order. It was just a complete order. Cemil Abi warned me. 495 lira. A quarter of cold cuts is 365 lira. A quarter of kokoreç is said to be 730 lira. So what does half make? It makes 3 to the power of 365 lira. There are 4 şambali, 540 lira. So what does it do? We can’t divide this. You’d say Okan couldn’t calculate it. 540 lira. 135 lira. Bro, the weather is a bit hot right now. Şambali made me feel something. The sugar is very high. Excessive. Our total bill is 2130. We will pay our bill from here and cross over to the other side, that is, to the European side. We’ll see you there. I have a really nice surprise for you. I have no idea about this There is a very strange wine cellar. Plus, it has a really nice bar. My favorite. Honestly, it’s just for you. It’s totally my style. Events we never liked. As I promised at our last stop, I brought you to the Bosphorus. There is an amazing view of the Bosphorus here. For those who miss Istanbul, probably from abroad. The first place we should actually bring them when they arrive is here. You definitely can’t get any closer to the Bosphorus than this. At our feet. And those coming from abroad love this. A magnificent view. I think the evening is different. It is different during the day. And all day long, boats like this are passing by here. Eating while sitting in a place between continents. I think food is an incredible thing. Incredible to have good food as well. Yes. That is very important too. That’s why we are at Mavi Balık. Mavi Balık is one of my favorite places. Actually, its history is very old, but along the Bosphorus line. It is one of the best fish restaurants you can go to. You know, when you say you have a guest or someone special has come from abroad. A foreigner. Let’s show them Istanbul and also let them eat good fish. This is one of those places. Our fish has arrived. Let’s get that too. Sea bass chop. Yes. Thank you very much. Grilled over charcoal. Thank you very much. Thank you. Our fish has arrived, but let me talk about the other hot dishes we have. Here we have a seafood pastry. It contains sea bass. There is cibes herb. Sometimes they can replace cibes herb with sea purslane. Here we have one of our appetizers, Cretan Dip. We also have a cumin-flavored pumpkin dish. We have our atom dish. We have beetroot. We also have our eggplant dip here. I said octopus, but they told me it’s calamari carpaccio. Because it looks like octopus too. It looks like octopus. But it’s calamari. They said we don’t have octopus today. They make different kinds of carpaccios here. With soy sauce on top, there is an olive oil sauce. Here, it’s with butter, with mushrooms and peppers, We have a nice casserole with tomatoes and we have a calamari fry. And if there are no tomatoes at the fishmongers, We have a nice salad with onions and balsamic. Here we also have a regular salad. our green salad. Which one do you want to start with? I’ll leave it up to you. I think we should start with the hot dishes. I have my eye on that pastry. Yes, Let me serve you the pastry. Let me do this without dirtying my fork. It is clear that it is made with baklava dough. What are we drinking in the meantime? Today they opened a white wine for us. This is a blend, a local producer. Yes. A blend made from Viognier, Sauvignon Blanc, and Narince grapes. Now we will taste it and we will decide whether it is a good wine or not. Exactly. We don’t mention the brand name. Come on. This clinking thing has to happen, right? It’s present in some cultures, In some cultures it’s considered rude, but in our culture it’s very much loved. Is there anything rude about it? Of course there is, man. A nice wine. Beautiful. Perfect for summer. Exactly summer-like. A wine that will accompany a meal. It has acidity. It has body too. I mean, it’s nice. It doesn’t have much of a trick. This wine is already. Generally, these whites don’t have too much of a trick. But I think our food pairs very well with it. By the way, the glass has a very nice feel to it. I really love these slender glasses. I think they make very nice glasses in Turkey. Recently, Paşabahçe has been making especially beautiful glasses. I mean, I think they are experts, especially in wine glasses. We love them. We use them a lot at home too. It’s very thin like this. Normally, for example, the glass has an impact on the wine. Yes, it’s not as exaggerated as they say. But as a glass enthusiast, I love the feel of this glass. It should be thin, right? Very beautiful. Very elegant. Yes, bro. Also, for example, the size of the mouth of the glass is important. It has a design that will direct the aroma of the wine towards your nose. If it were wider, for example, then the aroma would spread a bit more around. They usually do that a lot with whiskeys as well. You know those whiskey glasses that really have a design feature? first the aroma of the whiskey, then because they focus on tasting They pay a lot of attention to the glass topic. Do you know what the best whiskey tasting glass in the world is? What is it? Let me give you the information right away. Here we go. Turkish tea glass. Turkish tea glass? That’s correct. Wow, man. They also drink rakı with it, you know, right? Our Turks know a thing or two, bro. Alright, bro, then let’s get started. It said there is sea bass in it. It has sea bass and cibes herbs in it. They usually serve cibes hot like this in a casserole. They put some yogurt on top, but like this, I think it was also nice in a pastry shape. Hmm. Nice baklava dough. It’s quite obvious. You can hear the crunches. There is a very slight spiciness from black pepper. My favorite. It’s not just a tasting portion. This is quite filling, really. It’s not overly fishy. Very little fish comes with it. I think it’s very nice. They put some sauce on the side, but I think it doesn’t need anything. No need. Now we have a sea bass chop in front of us. If you want it, let’s not let it cool down. Let’s take a piece each. Of course. They really cut it like a T-bone steak. Exactly. It’s beautifully designed and of course, it’s easier to eat this way. You don’t have to deal with bones. They said it’s boneless. Look, it separates directly. What a thing. It came apart directly. I wonder about this sauce? Is it maybe orange-flavored? A mustard sauce. One of my favorite things about this place. There is a very nice fish counter at the entrance. Around 5 – 5.5. They fill it up. I mean, from all over the world. They bring different products, but they use local products much more. Especially shrimp, they get calamari from wherever it’s in season. That’s one of the features of this place. So good products but good service. Service is one of the very important features here. The service is currently on fire. We can say it’s flawless service. I pay a lot of attention to that, for example, but it’s really very good service. You can tell that from the staff, right? Absolutely. When you type ‘waiter’ into Google, these guys’ photos come up. You’re right. That’s how it is in Hakata. Dude, you just open your mouth and say what you want. He knows and just brings it and puts it down. Exactly. There are no waiters like this left. Unfortunately, Google bro. Can I tell you something? Actually, there are a lot in Ankara. There are also guys like this in the local eateries in Ankara. That’s why I really enjoy getting service when I go to Ankara. I really enjoy chatting with them. But you are right when you say that. When you look at the genre, people don’t see this profession as a profession. So a real waiter provides good service. I think they should also receive recognition for what they do. Unfortunately, such professions are not valued in Turkey. But if he had seen it, I’m sure there would be those who wanted to continue. Definitely a very good field, It’s a very good line of work, but it’s not valued. There are people in America who support their families with this. Good waiters can earn six-figure salaries in America. How much? That much. My waiters earn that. Wow, that’s great. This is calamari, but maybe octopus. Hmm. By the way, they also opened the top. We’re getting a real Bosphorus vibe right now. What am I saying, what’s happening right now? It’s blowing gently. By the way, it’s nice with the sauce. This is successful. There’s a little bit of wrong spice in this. Yes, it seems a bit lacking in salt. Salt is definitely missing. But ultimately, it’s delicious and fresh. They’ve made it very well. They’ve gone a bit Asian style with this. It’s not very Turkish at all. It’s very nice, but by the way, the fish is really good. The fish is really beautiful. I usually do the same thing, Okan. Fish, salad, and a nice drink on the side. That makes me happy. I’m not ordering anything extra, not too much. For example, with this appetizer, you need to sit at the table a bit longer. I mean, if I’m going to sit for a long time, eating is not just about eating, of course. If you’re sitting with friends, and chatting, it lasts a long time. It becomes a 4-5 hour table adventure. During those times, you nibble on appetizers. But I usually go beyond just nibbling. I eat, I finish. It turns into a feast. Exactly. It ends early. Because in my opinion, some things shouldn’t be cooled down. Absolutely. But you can also do this, for example. You came, you ordered your appetizer, had a drink. A bit of chit-chat, the conversation started. You ordered another one, you ordered a hot dish. and finally, you ended with fish. It’s a place where I could spend the whole day. Definitely. A beach like this. Bro, it’s incredible. Incredible. I mean, the Bosphorus in Istanbul is probably this much. There are very few restaurants with a nice view. to see from such a height while also being right by the sea. one of the very few rare places that match with delicious meals. Usually a good restaurant, I mean, unfortunately, restaurants with good views are often disappointing. But this restaurant doesn’t disappoint in either food or view. It doesn’t disappoint, it definitely doesn’t disappoint. Very nice. Now a calamari is signaling to us right now. I dipped the calamari in the tarator sauce and pulled it out. Not everyone can prepare tarator very well. It’s important. It has its characteristics. This one is a bit more garlicky. Good. Keep it in mind if you’re going to eat. If you’re going somewhere in the evening. I’m meeting with my wife in the evening. No problem, bro. There’s no problem anyway. Yes. Overall, how did you find it? I mean, you went to Bozcaada recently, for example. You also had seafood there. Did you compare that place with this one, is it a place that meets world standards? I don’t think so, but ultimately this is daily life. time is one of the foods that can be renewed. I mean, this place is like this with your family, with your spouse, from your friend, especially if you have a guest from abroad, they can come with you. I think it’s one of the most beautiful places. Definitely, Bozcaada has a couple of signature restaurants like that. I can say that the prices here are almost the same as there. Going that far and waiting in line for 6-7 hours instead of getting ripped off, I think it’s better to come here and enjoy a bit more I think this place can be preferred for a minimal table. Absolutely, when we first looked at the prices when we arrived, we couldn’t believe it. So when you eat at place X outside, you pay these prices too. On average, for the appetizers, the prices for the appetizers are almost the same you pay and eat bad food outside. And you don’t have a view like this. Yes. This view is something they only show on television. The view is beautiful, the prices are not exaggerated, and they treat you like this. It’s not one of those restaurants that constantly impose and use tricks. For example, they never pressure us. They come, the service is very tasty. Yes. And the prices, as I said, I think are very reasonable. Actually, I don’t have much of a perception. But I believe what you said. I think it’s reasonable because eating out at X place now… When you eat, you really pay a lot of money. I give a lot from our shrimp casserole too. In delicious butter. It must be smelling, the aroma is coming. Right now, I’m really enjoying myself, bro. Bro, one of the best things about Istanbul is this. You can set a table for yourself at any hour of the day and you can do this by the Bosphorus in Istanbul. For example, in my daily life, I usually go to Yeniköy Balıkçısı in Yeniköy a lot. That place might not have a view. It’s a place in a side street, but the food, the flavors make me happy. And when I go there with my friends or when I just feel like eating fish and salad alone, I still go there. Because I’m satisfied with the service I receive. People generally come here because they are satisfied with the service they get. Mostly. Families come here too. That’s why I love this place, for example. When I have a guest, I want to bring them here, I love it. I pay special attention to that. Because they are affected by it. Absolutely, I mean, if you bring someone who lives abroad, maybe for six months of the year in rainy London, or even more. If they say they don’t like this view when you bring them here, I think they are lying. There was something that came up on Instagram. usually a photo of London towards the end of the month, they are filming a video. After seeing London, the weather is gloomy. They show the Bosphorus of Istanbul afterwards. Which one is more proper, more accessible, they make such a comparison to say it’s livable. Istanbul is truly a livable place. Definitely. You just need to get used to the chaos inside. It’s a bit too chaotic. You need to get used to the traffic, you need to get used to the sound of horns. For example, how have you been here for the last few days? What does Istanbul traffic mean to you now? Bro, there’s a place like this, you go somewhere on a journey you can’t say I’ll be there at this time, no. There’s a thing where you say I’ll be there when I arrive. Bro, we just left Bozcaada, We were supposed to be home in 4 hours. That 4 hours never went below 3 hours. We arrived in 9 hours. What kind of traffic is this? It’s not like this anywhere in the world. Well, there are places like that, but. It can’t be this bad. It can’t be this bad and chaotic, stress, people are angry at each other, Everyone is very angry. That’s why everyone returned home. Time needs a cocktail, bro. Yes, follow Okan on Instagram. Then it’s very nicely connected. Exactly. Shall I pour you some wine? We will serve wine. He’s already watching from there, bro. Shrimp is also successful. Garlic-flavored. I really love it. There’s actually a very slight bitterness. Very little. I’m giving some of this. Give it, bro. This one has stuff in it. Cumin-flavored. Cumin-flavored zucchini. Cumin-flavored zucchini. Something I’ve never heard of. Usually, there are a lot of eggplants in that kind of stuff. This one turned out very nice. Very good. Now I’m going to take a little bit of this too. I really love eggplant. Especially, it doesn’t matter if it’s a fish restaurant or a meat restaurant. There is definitely eggplant. The Turkish meze I fear the most. This is atomic. Because you can go from 0 to 100 in about 1 second, man. The beauty of the atom is that if you like spicy, it’s very nice. But sometimes some peppers are so spicy that it’s unbelievable. They can’t predict that, right? I think businesses need to mention that. Unfortunately, the dosage is off. The other day, my wife and I had a meal somewhere. The pepper was so spicy that it made the dish poisonous. Is that one spicy too? Is it burning? Is it very spicy? Man, I’m currently at 40 kilometers. Let’s see if we can reach 100 kilometers? No, no, it’s not that bad. But it’s increasing. By the way, this zucchini with cumin is very nice. I really liked it. No, it wasn’t that spicy, it calmed down. Did it calm down? Great, let’s have a drink with our wine then. Enjoy your meal. Enjoy your meal. I’m having a meal by the Bosphorus at one of my favorite restaurants. Bro, how can it get any better than this? Bro, are we dead? It’s very true, always with the people you love and your friends. spending time with the person you watch and follow and having a drink with him/her is really very special. Very enjoyable. Alcohol can be viewed differently by many people when they look at it. But alcohol is actually a culture. Absolutely. And it becomes more beautiful when you share that culture with someone. Definitely. So we need to be able to explain this. That’s why I thank you on behalf of the viewers. Thank you. You explain it very beautifully. You’re welcome. You explain it as it should be. Some things need to be simplified. Absolutely. There’s no need to exaggerate, man. I mean, not everyone can be an expert. Not everyone can know it very well. And not everyone can be competent in this field. Therefore, your guidance there is very important for people, in my opinion. So definitely follow the okaninstagram account on Instagram. Make sure to follow it. There’s also this situation. It’s a topic related to alcohol. One of the biggest mistakes made in our country. Drinking just to get drunk. Yes. The faster I drink, the more drunk I get. I don’t think that’s the case. It’s a culture, or rather, it turns into an ambiance. It actually accompanies you. It accompanies you and becomes very enjoyable. Yes. Evaluate this environment that way; time cannot be wasted on mere enjoyment. Yes, I definitely agree. Some prejudices or perspectives on this issue in Turkey. Everyone approaches it very differently because their perspective is different. But still, for it to be a tourist, I mean for tourists to come to the country. If we want this, we need to always be serving it. Absolutely. We need to make a pairing with the food. This is the case everywhere in the world, by the way. We have very good dishes. We have dishes that will pair very well with good wine. And it’s not like, for example, when I look from the outside, people… They think Turkish cuisine is just kebabs and döner. For example, they come here, I mean my wife. Sometimes I take her, for example, she loses her mind. So how did you come up with the idea of wrapping rice in a vine leaf? How did you come up with the idea of cacık? Sure, we have döner, but there are many dishes, for example. And these need to be promoted more. Absolutely, for example, we always have this thing where we make pasta. We make pasta with yogurt, for example. The other day, I came across it on Instagram. Someone is living abroad. They are making their colleagues at work try pasta with yogurt. It’s mind-blowing, right? Everyone says, ‘I eat this for breakfast with granola.’ What do you mean I can’t have pasta like that? We actually have a very different culture; our food culture is very developed. We need to present this well and market it to the world. Turkey’s biggest deficiency, we do not have a marketing strategy in terms of gastronomy. So we cannot introduce the cuisine of Turkey to the world. Yes, we have Cappadocia. Yes, we have Antalya. There are dozens of places to go. So, every place you can think of from Bodrum to Marmaris is very beautiful. But if you don’t serve good food here you can only go so far. After that, there is no continuation. We need to include gastronomy as well. Absolutely. I actually lost hope until a few years ago. But right now, for example, there are chefs I follow when I come here. There are very talented young individuals. I think they are emerging. Definitely. We have very good mentors who can cook. And I think gastronomy, albeit slowly, Turkey has made a very good leap forward. Yes. This is already evident with the arrival of Michelin in Turkey. But more and more people are coming to Turkey. And one of the things they talk about the most is history and food. Yes. I think it’s really something to be proud of. That’s definitely true. Both are fully present in us. Absolutely. You can’t finish it, right? Then come on, let’s drink. Alright, let’s continue then. By the way, the wine is nice. Yes, we liked it. Let’s serve our salad. Let’s do it. I’ll serve it to you. Sure, man. You took us out on a date, serve us. Now you know how to serve normally. I’m not a chef right now, though. I can do that, you know. Like combining a lot of spoons and forks together. I always see this on the internet, but I’ve never tried it, you know? This salad? I always see this salad. I’m dipping bread like this into the screen. If this fishmonger is here, you definitely have to come. It’s not one of the salads you should eat. If this is not the case, they are already removing the fishmonger. They are removing it, of course. They are taking it. You immediately turn to chicken wings. Exactly like that. Let’s see what its number is. Soy sauce. They usually prepare it with soy sauce at fishmongers. We said balsamic, right, at first? We said balsamic, but there seems to be soy sauce. Today’s concept was very beautiful. I mean, I think when a friend of yours comes to Istanbul with Okan. We have answered where you can take it. I think it’s very beautiful. Share this information with friends and family. Exactly. So you always ask me where we should go, bro. This video will accompany you. These are usually the things that people miss. You will let them taste it. Maybe the places can change, but ultimately pide, kokoreç, söğüş, and şambali are very special flavors. Of course, I think there should always be fish by the Bosphorus. We are sure you will host your guests very beautifully. Today, we made a very nice video together with Okan. Thank you very much. This was the first one. You’re welcome. This was the first one, but I think the second one should be in America. We’ll shoot it. That works for me. Come, let me show you around. Okay. In the next second video, it will be in America then. Let’s make it a promise now. Honestly, I’m feeling great right now. I’m very pleased. A very correct channel. Very correct with a man. We shot a very beautiful video. We joked around a bit, but that’s also because of me. For this episode to Onur Abi I would like to request a favor. I participated with my jokes. Very beautiful. We need to cut those parts. Everything else is perfect. Dark humor. Exactly. It was very enjoyable. I really thank you. Thank you. Then should we give one last recipe like that? I don’t know? Something very quick they can prepare at home. Is there such a simple cocktail recipe? The simplest one. It was a bit of a surprise. I shouldn’t tell you, I should have given a Q&A. No way, man. Since we don’t have any real stuff we’ve filmed anyway, we’re always prepared. For example, I… I usually suggest things to people. To start with classic cocktails. I think one classic is one of the oldest cocktails in the world, they can make a Picador. What is a Picador? It contains tequila. We have lemon juice. We have sugar syrup. And we have orange liqueur. You mix it. The oldest margarita in the world. Picador. So far, no one has disliked it. I think they can start from here. And I also suggest this, for example. One of the easiest cocktails in the world You can make 1500 variations of it. Gin and tonic. Yes, man. Absolutely. You catch a different flavor with each gin. And whatever fruit you have at home, cut a slice, put in two slices. I put lamb’s ear in it last time, with gin and tonic. It turned out crazy. Don’t try this at home, but it was good. Our total bill is 11,185 lira. The food is 6,885 lira. Mavi Balık salad. Our tomato and onion salad is 360 lira. Green salad 320 lira. Beetroot salad 330 lira. Eggplant salad 370 lira. Cumin zucchini 330 lira. Squid carpaccio 630 lira. Our fried squid is 790 lira. Our shrimp in butter is 575 lira. Our sea pastry is 420 lira. Sea bass chop 2100 lira. We ordered the wine. Our wine is 4300 lira. Our Cretan dip is also 330 lira. With 11,185 lira We are passengers from here, sir. As you can see, the average plates are in the 300-350 range. So when you go to some place outside, you are giving these average prices. In Turkey, the average right now is 400 lira. There are places that have already been revealed. Let me say. We are eating in the Bosphorus. Very good service, That’s why these prices are now considered normal. They tell me that this is how normalization works. Normalization, I mean, then. They get very angry. But if they knew. I mean, what we are going through. After all, I I’m not setting prices, but I think it remains suitable for this meal and this service. I think it’s okay. Yes. Let them lynch me. No problem. Lynch me. Don’t let Onur Abi go. Bro, half of the bill is already drinks. Yes, bro. So it’s normal now. Nice. Then one we’ve come to the end of another video. Thank you. Thank you very much for accompanying me. I also thank you. We will continue in America. We will do it. for sure. We will go to nice places together. with these American portions. Honestly, it’s very nice. 2 – 3 people We need to find it with us. Definitely with us. We need a large crowd. This can’t be just a single portion. We will be wasted. We will be wasted, honestly. Then in front of us we will come together again in a new video next week. Subscribe to the channel, Okan and me. to follow on Instagram you don’t forget. And of course We would be very happy if you like this video. Next week on Thursday at 7 PM We will see each other again. Goodbye.