MODA LEZZET REHBERİ – Tost, Bagel, Döner, Burger, Balkan Meyhanesi

MODA LEZZET REHBERİ – Tost, Bagel, Döner, Burger, Balkan Meyhanesi

Ayaküstü Lezzetler’de bu kez Moda’nın en lezzetli mekanlarını geziyoruz.
“Moda’da ne yenir?” sorusunun cevabını bu bölümde bulabilirsiniz.
İlk durağımız Tostçu Dede; tüm malzemelerini kendi hazırladığı nitelikli tostuyla öne çıkıyor. Ardından Everything Bagel’de New York stili bagel sandviç tadıyoruz. Sonrasında 1971 Döner’e uğruyoruz; ilk servis biraz kuru gelse de, ocağa ikinci takılan döner gerçekten lezzetli oluyor. Moda turumuzun devamında Super Normal Burger’de smash burger deniyoruz. Burada fıstık yağında pişmiş çıtır patatesler de çok lezzetli. Son durağımız ise Majka İstanbul; Boşnak mutfağının eşsiz tatlarını keşfediyoruz. Üstelik burası, ünlü oyuncu İlker Ayrık’ın restoranı.

Moda sokaklarında tosttan bagel’a, dönerden burgere ve Boşnak restoranına uzanan bu lezzet yolculuğunu kaçırmayın.

Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

00:00 Giriş
01:55 Tostçu Dede
06:44 Everything Bagel
12:50 1971 Döner
18:14 Supernormal Burger
22:56 1971 Döner
26:14 Majka Balkan Meyhanesi
38:14 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 bu 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, 07.08.2025 tarihine aittir.)

– Tostçu Dede – https://maps.app.goo.gl/7arWRiyLMhRjDM816?g_st=ipc
– Everything Bagel – https://maps.app.goo.gl/YHTsD3FhwwXJfWZT9?g_st=ipc
– 1971Döner – https://maps.app.goo.gl/esfpKtyn7MySLgJi9?g_st=ipc
– Supernormal Burger Moda – https://maps.app.goo.gl/vMkXEmytyU3EK4xX9?g_st=ipc
– Majka İstanbul Meyhanesi – https://maps.app.goo.gl/CegZ6yZGiud43QR97?g_st=ipc

#ayaküstülezzetler #Moda #reklam #ModaLezzetleri #istanbul

The döner is dry, open, and clear. My old followers recommended it. That’s why I came. It looks a bit drier due to the appearance, but… something that can happen to any business Unfortunately, there are bad things. That’s it. This week we are in Moda. of Moda we will try the delicious flavors together. It worked, my friend. The taste in America I caught it here, look. Really. One of the highest quality toasts in Turkey. The taste is also very nice with the sauces. Look, it’s crispy. This is a Balkan tavern. I think with milk bread I can eat everything in the world right now. This is such a bread. I wish you would sell this bread. We are back with another nice video. This week we are in Moda. We will try the delicious flavors of Moda together. The stops we will visit today will be a bit more like quick bites. It will be a video where you can satisfy your cravings for street food. I love Moda. I love it for this reason. I usually come here at the end of summer and the process of getting used to Istanbul really helps me a lot. Because the vibe here gives me the feeling that I’m on vacation every time. There are very nice places. Our first stop will be a toast shop. Not just an ordinary toast shop. You know you’re at Ayaküstü Lezzetler. A quality toast. I’ll explain it there but before the video starts, I have a request from you. It’s very important for me that you hit the like button so that the videos get more views and reach more people. I would really appreciate it if you could do this at the beginning of the video. Don’t worry at all. In this video, you will see some very nice flavors. If you are not subscribed, please subscribe and of course don’t forget to leave your comments below after the video ends. The video on Moda flavors is starting. We are starting the day in Moda with a nice toast. We have come to Tostçu Dede. This place came here in 2021 but before that, in its history, It was in Ümraniye. First of all, 2009 they started in that year. After the pandemic as well They moved here in 2021. Normally, in the past while making ordinary toasts now a little bit different toasts they have started to make. A bit like a sandwich consistency. and I think it’s a very special toast. Because, I honestly haven’t seen a toast maker who puts so much care into it and prepares all the ingredients themselves. Let me explain. First, let me taste it. The main ingredient in our toast is guacamole. I added extra scrambled egg on top. Because I love scrambled eggs for breakfast. Now, from what I can see, there are Hatay crushed olives. There are tomatoes. There is scrambled egg and their homemade guacamole sauce. I think it looks very nice. They complement each other well. At the same time, there is still melting a mixture of cheddar cheese and Ezine cheese. They also look very nice. I will taste it again. I loved it, it’s beautiful. A nice toast as a sandwich. So just as a toast. It shouldn’t be underestimated. Because there are a lot of options on the menu here. There are also very nice toasts made with deli products. I can say that I will try them when I come back later. Now I will taste this a little more. If I eat this, the video won’t end today. Let me tell you. The crunchiness sounds very nice from here. There is also a lemonade with basil. I’m trying that too. By the way, the glass is ice cold. It looks very nice. Plenty of lemon flavor. It has become a lemonade that I bought. Very nice. Now the story actually begins with Mr. Ahmet. The person in the logo of Tostçu Dede is him. Initially, after retiring from the bank, he wants to open a toast shop. He opens it in Ümraniye in 2009. At that time, he makes toast with roast beef and cheese, sausage and cheese, the classic industrial toast we know, and tradesman toast. In 2020, with the pandemic, they close the shop in Ümraniye. They come here. His son Salih also takes over. Mr. Ahmet is also moving to Çanakkale. His son Salih is currently continuing here. After taking over the shop A little more on top in Moda wants to add different things. Of course, MSA also has a big impact. After the education he received there all of its sauces, butter, yogurt drink, bread, he starts making everything himself. Actually, one of the most important things in the product is the toast, bread and butter. They prepare that butter part themselves. Let me explain how they do that. They take the milk. They make yogurt with a culture passed down from their grandmother. That yogurt has a butter churn. They also separate the butter churn. So it separates into both yogurt drink and butter. Therefore, they use the butter in the toast. They also serve the yogurt drink as a beverage on the side. They make it themselves. I think it’s very nice. I mean, bravo. They have the bread made at a bakery called Ekşihane in Suadiye. It is made fresh every day. After we finish this shoot, they will go to get the new bread. Let me put it this way. When you came here, around 9:30-10 in the morning, they go to get their bread. Of course, it doesn’t stop there. They make their own guacamole sauces. They make their own mushrooms. They make their own roasted meat. They have the sausage made in another town. But they have it specially made. There is no thermal processing. This is the most organic toast you can eat, with no additives at all, and really everything is prepared by them, a very special toast in my opinion. A qualified toast, let me put it that way. In fact, it’s one of the most qualified toasts in Turkey. I will taste it again. I let it sit for a bit, but the cheese is still melting. There are Hatay cracked olives. Very nice. They are a bit sensitive about Hatay. They love the products of Hatay just like me. That’s why they prepare a toast with Hatay cracked olives and yogurt sauce. That yogurt sauce, is the yogurt of the pepper bread, you probably know that. It’s quite nice, and tasty. I always have it in my freezer. I can take it out, heat it up, and eat it. That yogurt is amazing. It goes well with everything. I’m curious about it in the toast as well. Next time I come, I will eat the Antakya toast. They have roasted meat toasts. Let me take a look at the menu. With mozzarella, with guacamole, smoked, with butcher’s sausage and cheddar cheese, with 3 mushrooms and cheddar cheese, Antakya style, with 3 cheeses, Dede’s Ayvalık, Dede’s spinach, they have a spinach toast. For vegetarians. For example, they have a toast with pastrami and cheddar cheese. They get their pastrami from Tabakoğlu. I also get it from there when I buy it. It’s really amazing. The taste and texture are incredible. I liked it a lot. You really shouldn’t just think of it as a toast. It’s a big sandwich. After eating this, you can say goodbye to the whole day. I mean, it keeps you full. That’s why I have to leave it half-finished. Would you eat your toast instead of the other one? You will eat it, right? Okay. We’re sharing. Our bill has arrived. Toast with guacamole, 355 lira. I added scrambled egg to it as an extra. So I added beaten egg. That is 65 lira. Our drink, which is the basil lemonade, is also 95 lira. We are leaving here with a total of 515 lira. See you at the next stop. We have come to Everything Bagel for the second stop of the day. We are in the side streets of Moda. If you remember, we had filmed here a few times before. We used to have a pizzeria before. We had gone there. Then there was Punk. This place opened in 2019. They have been making New York Style Bagels since then. So after the bagels I had in New York There are a lot in Istanbul. I couldn’t find a place that serves bagel-style food that I would crave. As far as I can see The best-looking bagels in Istanbul are here. They offer a lot of variety as well. Not only bagels but also cream cheese. they offer a lot of variety as well. I ordered the bagel called BRT Egg & Cheese. I also have a drink called Peach Fresh. They squeeze this fresh at the time of order. In general, with these large bagels, it can be hard to eat, but this looks very nice. We have a beef bacon. We have an egg. It looks very nice. We have freshly sliced tomato. The cream cheese inside has chives. So the cream cheeses I had in America are usually like this with chives, There were a lot of crispy onion ones like that. I think the flavor of the cream cheese needs to come to the forefront in the bagel. But together with the meat, when combined with the egg, an amazing flavor emerges. By the way, our bagel is called Everything Bagel. There are about 8 varieties there. There’s one with poppy seeds, one with crispy onions, and one with jalapeño peppers, if you want it spicy. There’s one with Parmesan. I chose the Everything Bagel; which is the most popular in America as well. Usually, out of about 30-40 varieties, everyone orders the Everything Bagel. I’m trying it out. It worked, teacher. I captured the taste from America here, look. Really. This is the taste that a bagel should have. So this is the consistency. But I will explain what it is. Very nice. I keep eating without talking, you know. But I think I perceive something different with every bite. That’s why I needed to eat it. Now, if we come to the product, the bagel is our main character. So let’s start by describing it. There is a fermentation process between 16 and 18 hours. In other words, all the bagels you see here were prepared yesterday. Therefore, each one is produced in limited quantities. For example, when you come here, I ordered the Everything Bagel. But the Everything Bagel might not be available when you come tomorrow, let’s say you arrive at 4 or 5 o’clock; it might be sold out by that time. Sometimes it can run out early. So it’s better to come a little earlier. It would be much better if you came around lunchtime, like 11-12. The fermentation process takes 16-18 hours. It is made using the classic boiling method. They do not deviate from the classic recipe in America at all. But I think as a result of a year-long R&D effort, they have managed to create a dough in the style they wanted. Because neither the water in New York nor the humidity in New York allows for the dough to be exactly the same as there. Such a thing will never happen. It’s just like baklava. Since the humidity of the baklava made in Gaziantep is different, you cannot get the same taste in Istanbul. To create the correct recipe here as well they have put in effort for about a year. And something very beautiful has emerged. I can say this with open-heartedness. Even if there is no filling, I would still come here to get a bagel. I go home, I also make my own sandwiches. So, it has turned out to be such a beautiful bagel. Now I’m curious, I mean, such a situation. there is a bagel with jalapeno peppers. I generally like that a lot too. If you like a spicy taste, you can prefer that. Let me also taste the drink. Because this is freshly squeezed, prepared fresh at the time of order. Very nice, fresh. It has peach lemonade in it and a touch of basil on top. I think it’s quite nice. Now it’s just the end of summer, but still, I continue to drink. One of the nice drinks we will have. They also have a melon drink. That one looked nice too. But I wanted to say this. I mention it in some videos. I say that in America, in New York, there’s a place called Tompkins Square Bagels. When I mention that, people say, ‘Wow, what America it is,’ but really, when you eat some things in America, after seeing the good ones, in the world regarding gluten. You start to become a bit more selective. Those who go there will definitely understand me. You can find everything in Turkey. You can eat good pizza, you can eat good döner, you can eat everything from world cuisine, but you can’t eat bagels well in many places. There are really very few places that make it well. That’s why I liked this a lot and this is my first visit. It looks like I will be visiting here often from now on. By the way, I just opened the menu now. I have a bunch of cream cheeses in front of me. Let me talk a bit about them because it’s not just the bagel that matters in this, but also the cream cheeses you make on the side are important. For example, besides plain cream cheese, there’s one with chives that I had, one with sun-dried tomatoes, one with garlic cream cheese, one with dill, one with olives and oregano, which I think would have a great dominant character. There’s also one with trout. When you want something a bit sweeter. There’s one with pesto cream cheese. I think it’s quite nice. They prepare many things themselves. So, you need to mention the cream cheese as well. It’s a cheese made from start to finish by them. I had chosen the one with bacon, but they also have bagels made with Italian charcuterie products. Let’s announce that to those who are interested as well. Now, this place belongs to Chefs Didem and Hazar. When they established it in 2019, Chef Didem was actually the first stop we made. He was classmates with Salih from Tosçu Dede at MSA. They are one of the businesses that opened during the classic pandemic period. It wasn’t very easy to stand on my feet back then. but today they really have regulars. That’s why I was extra happy because a place that you will really become a regular at. I think they are successful because they make their own recipes. So they don’t buy cream cheese from anywhere. They don’t get their bagels from anywhere. They make everything themselves. They put a lot of effort into everything from A to Z. They even put effort into their drinks. That’s why I congratulate them. Let’s talk about the prices. Let me grab this menu in my hand. Our BRT Egg & Cheese bagel is 410 TL and the drink we had, our Peach Fresh, is 150 TL. I will finish my bagel here and then I will be back at the next stop. Take care of yourselves until then. It’s really nice. Honestly. For our third stop, we have come a little more towards Bahariye Street. So you know that Moda and Bahariye are next to each other in about a 300-400 meter walk. We have arrived at 1971 Döner. My old followers recommended this place to me. That’s why I came. There is a slightly different döner here compared to the other döner places I’ve been to. It looks a bit drier in appearance, but it’s the kind of döner I like. So with the pide, with fresh onions, and tomatoes, it comes without potatoes in a way that you can really taste the döner. They also have their own mint and ayran. The bread is a bit thick. Many people eat it like this here. By the way, I ordered 100 grams of döner. You need to order more than 100 grams of this. First of all, let me say that. The döner is dry, clear and straightforward. It’s not like the fatty döner we’re used to. It’s a different style. The main reason for its dryness is that they use beef tranch. The tranch part of the beef is about 70%. There is also about 30% lamb shoulder and tail fat in it. It’s not that there isn’t any fatty part. But we also happened to get the first cut of the döner. Probably a bit due to that as well. The master hasn’t stoked the fire too much. Therefore, it is cooked over a low heat. It gets a bit crispy on the outside as a layer. The bread is thick. The pide is thick. Therefore, a bit more like 150 grams. It would be more appropriate to have a meat made. That’s why I’m sending this now. I’m going to add 50 grams more and come back. It should be, the portion that should be for me has arrived. This green onion goes very well with the döner. If you have a döner shop, you definitely need to have green onions. There is also a very interesting system here. It doesn’t just come as a döner wrap or on this kind of flatbread. They have a system they call ‘harman.’ They have two products called plain harman and spicy harman. They put the döner into the generous rice and mix it. They serve it on the plate that way. Muhammed will eat this soon too. He will also taste it. I think it might be more delicious as a mix. It could taste better. In this way, a thick flatbread can sometimes stand out. Or the flavor I’m looking for is this. I would like the flatbread to be a little oily, to touch the döner. If someone doesn’t like fatty meat, they might enjoy it. But I prefer a döner that’s a bit fattier. And as I said, when it’s made with beef, it seems very dry to me. But I’m sure there are those who like this under normal circumstances. They have a yogurt drink with mint. They make this themselves. Nice. The mint flavor is very nice. There are also small pieces, as far as I can see. Let me show you. It seemed dry to me. No lie. I mean, I’m sure there are those who like it, but to me, it’s dry. Also, we came for the first cut. Or rather, there isn’t much crowd today. It could be due to that, I think. Because in the videos online, it looks fattier, more juicy. I think this is also somewhat related to circulation. When cooked at high heat, it probably releases more fat. Now it’s on low heat because. That’s it. Let me tell you the price. The pide with nails is 150 grams, 440 TL. If I had taken 100 grams at first, it would have been 320 TL. Mint ayran is also 40 lira. It doesn’t matter if it’s spicy or plain. 100 grams is 360 TL, 150 grams is 480 TL. And it’s interesting. They sell it in a 500-gram jar. 1250 TL. In the package service, a 300-gram jar is 780 TL. I’ll take that one like this. Let me show you. This is your rice. It looks like this. I think it looks quite nice. Shall I taste a spoonful? Just one spoon. Is it okay? Oh, it’s spicy and nice. Look, this is nice. I could prefer to eat it like this. Enjoy your meal. We’ll see each other at the next stop. I mentioned the price of this too, right? Let’s not miss it. Okay. See you. Unfortunately, there are bad things that can happen to any business. One of them happened to the döner in 1971. Today is the master’s first day. More precisely, like this. The real master is out of town for a funeral. The current master has come to help. And naturally, you can’t eat the döner you always eat in the same way right now. It turned out to be a bit of a different döner. So don’t consider this evaluation as a criterion. The current döner was really dry. And I told you clearly and openly. I can’t call it a good döner. They also admitted that it was dry, by the way. I will come here again. I promise you that. Because I don’t want to be unfair. I never want to play with people’s livelihoods. I always say that when there’s something I don’t like, I prefer not to say it too much, and to mention the things I like instead. But there was a problem here. I want you to keep this out of the evaluation. Because as I said, when I look at Instagram or the posts of other people, when I look at the recommendations of my followers, the döner looks amazing. It’s fatty, the top is very nice. So you can still come. The master is supposed to return in about a week. The funeral is for someone from the family who has passed away. Let’s also offer our condolences to him. For this reason, I will come back here again when the master comes again. I will eat my döner. I will also share it on Instagram. Since the opportunity has arisen, let me mention that as well. I’m also putting their Instagram accounts down here like this. You can follow from there. I share a little more from there than my daily life. We now highly recommend. We are going to a burger place that has been recommended. They are both in Etiler and in Moda. Let’s not waste time, let’s go there. We have arrived at Supernormal Burger. This is one of the burger places I’ve heard about the most lately. It has been about a year since it opened in Moda. They opened a branch in Etiler a month ago. That place is a bit bigger, wider. This place is small, cute, a very nice burger place. I think they have made a nice start. They only have smash burgers on their menu. As far as I can see, they have classic, house, and fresh burgers. What they call patty on fries is a burger patty on top of fries. They have a dish they serve as well. Nugget is available at their Etiler branches. The fries are fried in peanut oil. And of course, they are cut with the skin on. That is our favorite cut. They have cookies, milkshakes, and lemonade. And the rest, well, they have ayran, water, soda, everything. I want to start with the hamburger, which is my main area of interest. They have made a nice cover for it. Since the side is empty, I want to pour the fries there. By the way, the fries are golden yellow. Just as they should be. And when they are cut with the skin on, the edges are nicer, I think. Let me start with the taste of a fry. We have 3 sauces here. Honey mustard, spicy mayonnaise, and truffle mayonnaise. There is real truffle in it. I can see the grated pieces right now. The hamburger bun is potato-based, made with potatoes. We have 2 patties. 55 – 55, 110 grams each. We have a nice cheddar cheese. And this burger you see in my hand, since it is a house burger, it has house sauce. I will explain that house sauce too. They make it themselves. It is actually a mixture of many sauces. I am tasting it. Right now, it has the consistency I want and love for a smash style. In my opinion, a hamburger, especially if I am making a smash, should have a squished bun like this. It should be moist, wet, and just hold the patty. I have seen this recently in 2-3 burger places. One of them is this one. By the way, it is really successful. The other one was Tough Burger. Both make it in a true American style. This is just like what I ate in America. The sauce is nice. It hits the palate directly. The pickles are very nice. I take another bite. If I weren’t continuing the video, I would eat one more right now. Anyway. Thank God it opened near my house. I mean, I would come to Moda, but now I have to go to Etiler as well. Very nice. And as you can see, in a real smash burger, the patty needs to overflow. It needs to be smashed well. I mean, it needs to be pressed well. While cooking, one side should be almost like 45-50 seconds, the other side the same way, so it stays very short. I think cooking it that way is the best. It looks great. The patty is caramelized like this. Just as it should be. A real smash patty should be like this, it needs to be like this. That’s why I liked it a lot. I say bravo. Very nice. Honestly, it’s very nice. Normally I say I don’t finish, but I think I’m finishing right now. The patty, is made from beef brisket. It has a 20% fat content. I think it’s the perfect size. Very nice. As I said, the fries are cooked in peanut oil. Not everyone does it this way. Usually abroad, at Five Guys, for example, they cook in peanut oil. I don’t know who else does it in Turkey, though. In the California area, for example, In-N-Out Burger does it. When you do it this way, the outside is crispier. The inside is softer. I mean, it’s frozen potatoes, but special cut potatoes. With skin, but it adds flavor. I think cooking in peanut oil enhances the flavor. It’s golden in color and tastes very nice with the sauces. Look how crispy it is. Let me tell you the prices from here. I had the house burger. It comes with two patties. There’s cheddar, pickles, onion, and house sauce in it. 370 lira. Our fries are 140 lira. Each of the sauces is 40 lira. Let’s finish our fries and burger here now. We’ll see you at the last stop … I won’t say that. Because we have a situation. Our friend at the döner place we just went to said what you said is true. The döner was dry. I’m getting a new döner now. Please stop by again after you leave there and try that döner, he said. I think we should give it another chance together. Because, as I said, I really don’t want to put people’s efforts in a difficult position. That’s why I want to give it another chance. He said the real döner is the one he just made. Let’s check it out together. Yes, for the first time in 600 videos on the channel, we’re giving a second chance to the same place. But according to what they said, they fixed the döner. There was a mistake. They noticed it too. That’s why they removed it. They didn’t serve it to others. So I will thank them for that. Where? Here. Good luck. Thank you. Good luck. Bro. The döner looks so good. It’s oily and juicy. They’ve done it this time. Sit down. We will sit down. Let’s eat standing up. Sit down, sit down. Let’s eat standing up. But we have to get to the other side. That’s why. We can handle it in five minutes. Okay, fine, alright. Look, I’m accepting it right away, you see. Uh, let it be 150 grams. Hahahaha Now, this döner has nothing to do with the previous one. The current döner is really juicy, oily, shiny, it shows itself. I want to eat a piece plain. This is it, man. Look, it’s juicy. It leaves a taste on the palate. Good thing I mentioned it before they served the döner to someone else. Well done. At least businesses like this. The current situation looks good. The fat content is just as it should be in the original formulation. Now, for example, the pide is hotter. It came oily. Right now, I will also taste that. There is as much difference as between black and white. If I had eaten this, I would have talked very differently at first. But because I never lied to you, I couldn’t say that döner was good at that moment. But right now, this döner is good. So when you come and eat this, you will really have a delicious döner. Because of its fat content, and its salt, The döner has really turned out nice with the current softness of the bread. Well done. Normally, I don’t eat this much. I wouldn’t eat the same food again in the video. But I will eat it right now. Come look. Are you going to eat from Harman now too? Are you going to eat another spicy Harman? Today, I guess… We got 2 kilos per person. Kudos to the chef. It’s really good right now. It has really turned out well. By the way, the meats come from Çatalca. This 1971 name actually refers to their fathers who used to be butchers. Since 1971. There have been döner shops here for a year. But the real butchers, the meat sellers. As I said, normally I don’t really like tranç meat, but… It’s turned out this way, along with this fat. It contains lamb breast and also tail fat. That’s why the fat content is nice. I love lamb in döner. Even if it’s not predominantly lamb, there should be lamb fat, meaning there has to be some fat from the lamb in it. Especially, I think it needs to have the tail. This döner is okay. I won’t be able to finish this. No lie, I’m really full because of it. The hamburger was really good too. See you at our last stop. I follow it with pleasure, I mean. Yes, I’m from Kadıköy. You’re from Kadıköy, nice. I was going to say I expect you to come to this. We have a meatball place in Eskişehir. Tatlı Dil Köftecisi (Sweet Tongue Meatball Shop). I’ll write it down right away. I’m also the fourth generation. Really? Tatlı Dil Köftecisi. Exactly. What? Do you make it grilled? No, it’s classic meatballs. Not grilled. They make it in Eskişehir, you know. No, ours is normal, even without yogurt meatballs. Oh nice. We’ll go to Eskişehir while we’re at it. Yes. Write to me on Instagram. Write your phone number, I’ll text you, okay? Okay, thank you very much. See you. Take care of yourself. Bye bye. In Moda for the day. We’re finishing at Majka. Majka means mom. This is a Balkan cuisine. More precisely, a Balkan tavern. You won’t find many alternatives like this concept in Istanbul. I can say it’s right in the center of Moda. You know Rita Deli, which belongs to İlker Ayrık. Our beloved İlker Abi’s place. This is also his place. In the same building. Rita Deli has a garden. This place is a very beautiful old mansion where you can sit on different floors. It’s a complete tavern concept. There aren’t incredibly many dishes on the menu. There are no main courses, but the hot dishes are very nice. The cold dishes, the plates are very nice. The sharing plates are very nice. There is also drink service here. Let’s specifically mention that I currently have a rakı in front of me. There are many options on the menu, but I have selected some special flavors that I want to show you. If you like, I can talk a bit about them. There is a very nice lamb’s neck here. We have Albanian liver. Here we have Pleskavitsa, which we ordered as a main dish. Of course, many people going to the Balkans know this. The presentation is a bit different. They have their own homemade bread. They also serve it with clotted cream and red onion. They have their own milk bread. I think it looks quite nice. By the way, they serve it hot. It looks very nice. In such pastry shops, there are these fluffy doughs, really just like those. This is perfect for dipping. There is ajvar. Of course, many people in Sarajevo know this but both ajvar and Soka come from Macedonia. And they come regularly, continuously. They come fresh. Therefore, they are also special flavors of this table. We have tahini roasted eggplant. This was the chef’s special offering. I wasn’t going to mention it at the table, but it was added at the last minute. We also have our Chef’s salad. This is a different version of Shopska salad. It contains artichoke, lamb’s ear, and arugula. It’s actually a perfect summer dish. Right now, it’s a beautiful plate with seasonal products. When you sit at the table, the butter with cornelian cherry and the cheese served with olive oil comes beautifully. They present this as a sharing dish. At the same time, white chickpeas come. Imagine that you have come to a tavern, they really put this in front of you too. I think it’s very nice. It’s a tradition. Let’s start with this first. Now, without cooling it down too much, I think I will start with the main dish. The Pleskavitsa has 120 grams of meat. I will eat it with a fork and knife. But normally, you can also eat it like a hamburger. Let me open the lid a bit. By the way, the inside has been grilled. The meatball is very nice. There is a clotted cream that comes with it. There is onion. I want to try it with them as well. Of course, there is also lepinya bread. I will cut it into a small piece like this now. For example, when I go to the Balkans, Pleskavitsa doesn’t come to my mind. I usually always eat Ćevapi, but Pleskavitsa too. especially before the breakup of Yugoslavia It was one of the most consumed dishes. After that, not much was done. It is made more in Macedonia. It seems to be made a lot in Serbia. Because during every visit, especially the most everyone highlights this on the menu. This is actually a classic mother’s recipe. It’s not a very fatty meatball, but it goes much better with the cream and bread on the side. So, it should be evaluated as a whole. The meatball is tasty on its own, but when you eat them all together, it actually makes sense. I liked it. It’s very nice, but there are so many flavors that I won’t be able to finish it all. That’s why I’m setting this aside. Now we’re left alone with the offal. First, I took the sweetbreads. The sweetbreads come as a skewer. They chop the vegetables next to it. Let me first taste the sweetbreads plain. Very nice. It’s really delicious with the salt and the way it’s cooked. It’s cooked just right. It’s been left juicy. This bread is meant for these days. What’s the point of being here if I’m not going to make my own sandwich? Normally Very nice Balkan music is playing here. But it’s about copyright on YouTube. Unfortunately, we have to close it because we have a problem. I found myself in a situation. But there is music like this in the background. think that it is, that you have heard. Fun music like this in the background and you are eating these dishes. I think in terms of atmosphere a different tavern. I mean outside. a tavern that you are not used to seeing very often. I mean, it’s not enough to just listen to Orhan Gencebay, to be honest. A bit of Goran Bregovic. it is necessary, I mean, all the time. I think it has turned out very nice with this bread. So whatever I eat this bread with right now will go amazingly well. That’s why I liked it a lot. I will also try the other bread with something. Yes, this was also very nice. Now it’s time for the Albanian liver. Normally, when Albanian liver is on the menu, I always order it. Especially if it’s at a tavern, I’m sure it turned out really nice. But this looks very delicious in terms of appearance. It looks juicy. Let me taste it. Very nice. Let me be clear and straightforward. I mean, of course, all of these dishes are very nice, but this one stands out. I think this became my favorite. So when you come here, This is something you should especially mention at your table. It’s like cotton. Really. It disappears directly on the palate. You can’t find something this delicious in many places. I haven’t eaten it, let me be clear. It is cooked just as it should be. The softness is very good. Zero smell. A very nice one on the side. Onion with sumac is coming. When it’s purple onion, I always eat it. Beautifully drizzled with olive oil. Very nice. I will continue with this later. I will set this aside. A must-have, Two products from the Balkans. Soka and Ajvar. Ajvar is something different for me. Because I love Lutenitsa and Ajvar, two different products very much. So especially from Bulgaria, I have Lutenitsa brought in. When I go to Sarajevo, I always buy Ajvar. Again, a product coming from abroad. On average, if you eat too much of it, it can be uncomfortable. Because it’s salty and it’s also a garlic-flavored product. Soka is the same way. So it has a salty yogurt. The pickled Albanian pepper is served together with yogurt. Now let’s taste it again. Oh. This one has a higher pepper content. Look, I liked it. This is a bit more Macedonian style. Now each region has its own thing, the product is different. But this is the style I like. This also contains clotted cream. It should also be noted. I had this the other day. I think I ate a bit too much. It was in my fridge. It lowered the blood pressure. So you need to eat it intentionally. But since this is very delicious, you’ll probably ask for a second or third plate, but let it be for sharing. So if 4-5 people are coming, then let me know. But if you eat 4-5 by yourself, it could even land you in the hospital. But this is very nice. You can eat a lot of this with bread. I’m moving on to Soka. Albanian pepper is very nice, but salty yogurt is also separately nice. A bit of yogurt with a consistency like pavlaka. It’s like a mixture of cream and yogurt, but the taste is very nice. There’s also a touch of olive oil. This has a nice spiciness that comes through. As it lingers on the palate, it changes its flavor. Here we have roasted eggplant with tahini, but the interpretation is a bit different. There’s a chef’s touch. There’s roasted eggplant underneath. And on top, there are tahini pastries. So you get the tahini from the pastry. You need to have them together. The pastry has a slight sweet taste that comes later. It has turned out very nice with the roasted eggplant. I think it’s very good in terms of harmony. In these kinds of things, I usually think they exaggerate the tahini and put too much of it. Honestly, it overpowers the taste of the roasted eggplant. But right now, I’m getting the flavor I want. It depends on how much you take or you can just eat it with the roasted eggplant. With the right presentation, they have created a very beautiful unique dish for themselves. Our chef’s salad, is tossed with seasonal vegetables, and a cranberry salad dressing. Then finally at the table, sumac is added on top. I immediately taste it. By the way, a few things have been added to this menu recently. I mean, this place opened in February. And for example, stuffed onions like or like Cretan zucchini fritters. this salad, for example, is prepared with seasonal vegetables. They can also add or remove a few dishes according to the season. The beautiful thing You know about Ilker Abi’s family. They have a farm called Rita Çiftlik. They grow all the vegetables they can there. they grow them themselves. I don’t mean all of them on the menu, but a large proportion of the products they grow them themselves. And they bring it here and serve it at the table. They use it in the products. I think that’s also a valuable thing. A restaurant’s own products as well. harvesting and serving it here is also nice. The salad is dressed very beautifully. This is also one of the good accompaniments. This is one of the salads that will pair nicely with rakı. Very sharp. It gives a very nice flavor. I liked this one too. Lastly, we have our cornelian cherry butter. This is one of the products I was curious about. And of course, this bread is also intriguing. Let’s combine the two together. Cornelian cherry butter is an interesting idea. And there is cheese on top. There is olive oil. I also took those. Sweetish. So nice. It gives a very nice flavor. And the bread is also very nice. Crispy on the outside, soft on the inside. It really goes well with butter. You came hungry, this plate comes in front of you. You will definitely finish this. So it’s quite filling. This isn’t something special for me, right? It goes like this for everyone. Does it come to everyone? This is too much butter, though. It gets better with milk bread. With milk bread? Okay. I was trying it with the wrong bread. I will try that now. I think I can eat everything in the world with milk bread. There is no need for any butter right now. So this is such a bread. Indeed. It goes well with everything. Look at that lid. There is something called ‘bearded’ in pastry shops. Do you know they fill it with cheese? That’s his dough. Number one for me. It is one of the products. If I see that bearded one the beard and the cheese are overflowing. From his dough and this is a bit like puff pastry. The tram passes right by us. Nostalgic tram. Now look what I’m going to do? First, I will spread the butter. Then I will take the ajvar. Together with the ajvar. This happening this is the style that is needed. Pay attention to your blood pressure. Yes. I wish you would sell this bread. Honestly. Everyone takes it. Everything we eat at the table is very nice, but There are some that stand out for me. Albanian liver is one of them. Ajvar is one of them. Eggplant is like that too. I really liked the cornelian cherry butter too. There are many different flavors we can try on the menu here. I mean, I haven’t said it right now, but There is a dish called Tirokafteri with bell pepper, Mexican pepper, strained yogurt, with cow cheese and garlic. There is olive oil cooked red kidney beans. They prepare this a bit more with cinnamon. A more tangy taste is coming. It’s actually the same as the Armenian style. Most of the mezes that should be in a tavern are actually there. There are also flavors that you are not normally used to. There are also very nice flavors that can accompany rakı. Therefore, if you are looking for an alternative tavern A new flavor in Moda, as always. We have also shown you the stop. The cured meat platter, of course, comes from the Balkans. It’s worth mentioning that as well. It is served with dried tomato paste on the side. So in short, when you come here, it’s a bit like the Balkans, a little bit of this tavern culture as well There is an environment where you can experience it occasionally. That’s why I’m raising my glass for you. Bon appétit to me. I am finishing here. I would like to have a bill. The bill, please. Then let’s wrap it up. What is that? This is our Majka shot, sir. It contains pear, lime blossom, and vodka. In summer, we make it with pear. In winter, we make it with quince. Very nice. Thank you. But I would like to have the bill as well. Thank you. Now our bill has arrived. By the way, if you don’t mind, let me make a shot first. With pear. Oh, very nice. The taste is very nice. I loved it. And in this way, along with the bill, one… I think it’s very nice of them to offer hospitality. Well thought out. Our total bill is 3045 lira. Ayvar 350 lira. Soka 350 lira. Our chef’s salad is 380 lira. Albanian liver 580 lira. Uykuluk. Two came, but normally one skewer is served per person. Let’s specify that especially. One skewer is 275 lira. Pleskavitsa 790 lira. We have a double rakı. This glass is their own glass. In their glass, it’s a double. It comes to about 5 cl. The price is 200 lira. The liqueur was served as a compliment. And we have a one-person table setting. 120 lira. We are leaving here with a total of 3045 lira. And we are finishing our video on trendy flavors. We hope you enjoyed the flavor guide in Moda. Today we showcased very different flavors. It was a bit of a quick stop. In the end, it turned a bit into a meyhane experience. Especially in the Balkan meyhane, I think I showed you different flavors. There are many flavor spots in Moda. There are many places to visit, but you got to see the special flavors in this video. Places to visit in Istanbul after returning from vacation. The place with the most beautiful flavor stops is Moda. That’s why I think I will see you in Moda in September, I will also be here in September, I hope we run into each other. See you in the next video. Don’t forget to like the video and subscribe to the channel. I would be very happy to hear your comments about the video. I would be very happy if you write them below. See you next Thursday at 7 PM. Goodbye.