ŞEHRİNİ GEZDİR (BURSA) – Takipçimle Gerçek Bursa Deneyimi | Ayaküstü Lezzetler

ŞEHRİNİ GEZDİR (BURSA) – Takipçimle Gerçek Bursa Deneyimi

Ayaküstü Lezzetler’in yeni konsepti “Şehrini Gezdir” ile karşınızdayız!
Bu seride, konuklarımız bizi kendi şehirlerinde gezdiriyor; hem yerel lezzetleri hem de tarihi ve kültürel dokuyu birlikte keşfediyoruz.

İlk bölümümüzde sevgili Oğulcan Sarı rehberliğinde Bursa’dayız. Kökleri yüz yılı aşan tarihi işletmelerden modern tatlara kadar uzanan bu şehirde, kahvaltı sofralarından ızgara etlere, Bursa kebabından tatlılara kadar pek çok lezzeti tadıyor, aynı zamanda Ulucami’nin yanı sıra Fidan Han ve Tuz Pazarı gibi tarihi dokusu olan yerleri ekranlara taşıyoruz. Bursa’nın hem gastronomi rotasını hem de kültürel zenginliğini yansıttığımız bu bölümde, sizleri lezzet ve keşif dolu bir yolculuğa davet ediyoruz.

“Şehrini Gezdir” konseptinde sizin şehrinizi de birlikte keşfetmemizi isterseniz;
İsim, soyisim, şehir ve iletişim bilgilerinizi ayakustulezzetler@gonova.media adresine gönderebilirsiniz.

Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

00:00 Giriş
03:43 Ayanoğlu Mandıra&Kahvaltı
16:58 Rumeli Kardeşler Sofrası
31:40 Tuz Pazarı
37:47 Kardeşler Pide
41:40 Tuz Pazarı
43:48 Ulucami
46:20 Fidan Han – İsli Kahve
55:57 Koza Han
57:25 Melike Döner
01:06:55 Serkan Et&Mangal
01:26:00 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, 26.08.2025 tarihine aittir.)

– Ayanoğlu Mandıra & Kahvaltı FSM – https://maps.app.goo.gl/dAGg8wmszmJaF3L38?g_st=ipc
– Rumeli Kardeşler Sofrası – https://maps.app.goo.gl/hm2HRjUDodXS4uLE6?g_st=ipc
– Kardeşler Pide & Cantık Salonu – https://maps.app.goo.gl/XcQGXZwgiGpKhgFC8?g_st=ipc
– Baycan Beyin Meşhur Kahvesi – https://maps.app.goo.gl/DTcZJey4xghyV7He8?g_st=ipc
– Melike Döner – https://maps.app.goo.gl/QAfW2J9QRNfj1Z499?g_st=ipc
– Serkan Et & Mangal – https://maps.app.goo.gl/NaiEeQQn3nxNJw5D8?g_st=ipc

Drone Görüntüleri için, Burak Çakır ve Alaettin Kahraman’a teşekkür ederiz.

#ayaküstüLezzetler #reklam #BursaLezzetleri #Bursa

A bomb will be placed on the table shortly. But we will pull the pin. Yes, exactly that. Our concept is as follows. Show him around the city. I will do whatever you say, Wherever you take me, I will see that place. Cümbür Cemaat is one of the signature plates of this place. Everything is in there, including Cümbür Cemaat. This year, I made lamb loin on Masterchef and got 3 yeses, bro. Come on. Very good. Oğulcan can’t be such a meatball. My blood had already warmed up to you from the start. Because of the rice pudding, I see. Inside, there’s the world’s number one döner. They were feeding milk calves. But right now, of course. Then just say no, son. Hahahaha I told you I would feed you meat at our last stop. I don’t understand why I said that so angrily. As you may remember, in the Thrace Meatball Route, we… I mentioned that we have new episodes. In the past weeks, artificial intelligence flavors were the first of this. Today we are doing our second video, which is called ‘Show Your City’. I am not the real owner of this channel. Actually, it’s you guys. Therefore, shooting a video with you guys. it’s really very important to me. We are bringing to life a concept that has been on my mind for a long time today. With the ‘Show Your City’ concept, where in the world… no matter what, I will come to your city. You will show me around. Don’t worry, I’m paying for the accounts. Feel at ease on that front. But take me to beautiful flavor spots. I kindly ask you to take me. Therefore, shooting a video together in your city. If you want, just send a message in the comments section. Then I will get in touch with you. Today we are in Bursa. We will follow the flavors in Bursa on the trail of my follower. It will also guide you. It will also guide me. At the same time, when you come to Bursa, we will also talk about what you can do there. All together. Then let me introduce you to Oğulcan Sarı. Welcome Oğulcan. Thank you, bro. How are you, are you good? Thanks, how are you? I was happy to see you. I’m good too. I was happy too. Thank you, I appreciate it. You never let me down. We will organize together today. It will be a nice episode. We will eat and chat together. And a little bit about Bursa and living in Bursa. I will ask you to describe what it is like. Gladly, bro. What kind of stop are we starting with today? Bro, we are starting with breakfast as a beginning. Later on, a stew. a cultural history, a trip, Bursa kebab, we will finish it at a barbecue place. We love it, we love it. We always love food, it should always be there. By the way, while we were creating the guide, we talked with Oğulcan, of course. We discussed not to include the places we had been to before. Bro, you’ve been to so many places that we had a hard time creating the guide. So actually, we had already been to the places we normally go to before. That’s why it’s called the Bursa guide on the channel. If you search, you can see the previous videos as well. But this video is being made after 2.5 years. I can’t believe it. You last came in March 2023 and filmed. Yes. So the current month is September 2025. 2.5 years is really a long time. For Bursa. I apologize to the people of Bursa. But it will be a nice guide. Today Oğulcan will give us a nice guide. At the same time, he is actually from the gastronomy sector. We will talk about that too. We will talk about it while eating. We will talk while eating. Okay, so what do they do when the video starts? Dude, they should like it. They should hype it up. Hype is important, you know. Hype is important. They should subscribe. They should subscribe and leave comments. Yes. Now let me tell you something. The people from Bursa will really troll you. They will troll you incredibly. Are you taken there? Are you taken here? And so on. It’s okay, dude, we’re used to it. We’re used to it, right? Okay, alright. Then the Bursa Flavor Guide begins. We have arrived at our first stop, Ayanoğlu Dairy. This is a 5th generation dairy, serving since 1927. They also have breakfast here now. A business where you can get very nice products. The oldest cheesemaker in Bursa. They even have a slogan that says ‘your grandfather’s cheesemaker.’ Thank you for deciding to bring me here. You’re welcome, dude. You probably shop here for your home too. From here. I get my deli group and cheese products from here, dude. Very nice. So you consume it constantly at home. Products we consume constantly. Whenever I come to Bursa, I definitely buy it. They have certain key products here. Really very nice. They have different branches. Where is this? Which branch? This is the İhsaniye branch, dude. İhsaniye. FSM Neighborhood. FSM Neighborhood İhsaniye branch. Nice. We have a two-person breakfast in front of us. It comes as a mixed breakfast. No, no, they say there’s really nothing. I had come here before for Instagram to shoot and share something like this. People were really surprised. How do they offer so many products for this price? The second important point is that they offer it unlimited. So when you finish something you like, that you eat, that you enjoy, you can ask for it again. That’s why they also provide small plates on the table. You can ask for more as you eat so that nothing goes to waste. If you want, let’s get started. Let’s get started, bro. I am very hungry. Bro, from Cümbür Cemaat. I want to start. Okay. Cümbür Cemaat It’s one of the signature dishes here. They are quite active on social media by the way. They explain this very well too. It has everything in it, a real mix. From its sausage, to its roasted meat, to its cured beef, to its peppers, and even to its wild thyme. Go ahead, you start. You are the guest, you start. Is that what you’re saying? Alright, let’s start like that then. I won’t break your heart. I took my sausage like this. I’ll start with the cured beef too, bro. Look, there’s an unwritten rule. There are no manners at the table. So whatever you want, just go for it. Okay? Let me really say that from the beginning. Then, bro, I’m going to stop being polite and start digging in. Exactly like that. That’s how you should eat. Now, for example, in a friend environment at the table. you’re eating. There’s one in the middle. You ate something. A small piece is left. The last remaining piece. It has a name. I won’t say it now. I don’t know what share they call it. Bro, no one eats that. It stays on the table. They take the plate and leave. That would have gotten up with the table. No one ever touches it because it would be rude to each other. Yes. You eat so much, but in the end… You don’t touch the remaining piece. Interesting. Now I will talk a bit about what we have on our table. You keep eating in the meantime. There are different kinds of cheeses here. For example, there is Abaza cheese here. They make it from Jersey milk. There are butters. They make this using Himalayan salt. They are lucky because they have dairies. There is fresh clotted cream. I think it’s a very good clotted cream. I see Soka here. It looks very beautiful. They make the jams themselves. From fig jam to tomato jam. Everything is on the table. There are dried tomatoes. There is a sauce version. There is a cooked dish. Here, there is sausage, and eggs. At the same time, there is cigarette pastry. There is watermelon. Fruits can change according to the season. If only this frozen potato was fresh, I think it would have been better if it was freshly cut. From what I see, it’s very filling and really has everything I could want for breakfast. Everything is available, bro. You won’t leave here without being full. No chance. Since it’s unlimited, I guess our people love the unlimited concept, right? They love it, bro. They will eat to their heart’s content. How nice would it be if there was unlimited barbecue too, right? You would set a price like that. As much meat as you can eat. Everyone wants to go all the way. Exactly. We usually get up from the table feeling full, really people eat so much that they can hardly breathe and then get up from the table. I think that’s a bit too much though. not to waste in such a spread breakfast I think we should first have a first party in your name. It needs to be swept. It needs to be swept, bro. After that, you need to say what you liked. Shall we continue with the wrap? Yes, bro. That catches my eye too. I waited for the conversation to end. Isn’t it? I told you you won’t wait. The more you wait for these, the more they run out. I’m here with you. Now normally when walnut bread comes in a breakfast place they charge extra for this but here they don’t charge. Also, there’s no bakery in the branch we are in. In other branches, there’s a bakery in the Özlüce branch. There is a bakery. They also make fresh balloon bread there. In fact, the bread that comes to the table is also made fresh. So keep in mind the Özlüce branch, this place… Which one is better for you? If it’s close, you can go to them, but fresh bread is also made in Özlüce. Let’s mention that too. I think walnut bread is also a very nice bread. It’s really good, man. For example, how do you usually have breakfast? In your daily life? In my daily life, I usually have a small sandwich and coffee. I keep it light. Because in the afternoons I consume more soups and meat dishes, when I have a hearty breakfast, there’s no room left. That’s according to the situation we just talked about. I’m stuffed, I don’t like walking in this heat either. Exactly. You’re right. Actually, now we’ve come to the end of summer. We’ve relaxed a bit more, but still, people… it really is uncomfortable. I don’t like that thing. for example, I really love having breakfast, but I’m not usually a fan of this kind of spread breakfast. I like a small plate like this. I usually enjoy preparing it. Don’t I miss this too? I miss it, to be honest. But within this… to build a road, to go somewhere, while traveling I love to eat. That’s right, bro. In my daily life I can’t have a traditional Turkish breakfast every day. I mean, I don’t eat. Sometimes it’s like that for us too. With my spouse like this when we crave something a lot, whenever he/she wants we are going out for a traditional Turkish breakfast like that. It usually happens on weekends. On weekends. During the weekdays anyway We don’t have the opportunity because of work. By the way, I think we should talk a little bit about what you do for a living. So we told people that you are interested in gastronomy. Oğulcan has a hamburger place. Both in Istanbul and Bursa. It actually started in Bursa, right? It started in Bursa in 2021, bro. Okay. Later, in 2023, we had to close the branch. Due to the fire. Get well soon. Thank you. Later FSM İhsaniye is exactly where Ayanoğlu is right now. We opened a branch across from where we are. We opened Istanbul one by one. Now the burned place is finishing. We will open that place too. Nice. That’s how we are progressing. It’s busy. It’s busy. Before the hamburger business, I spent time in professional kitchens. I worked in nice restaurants. Where, for example? I started this job in Istanbul. Spago Istanbul, Eataly Istanbul, Cecconi’s Istanbul. All of these are nice restaurants. I gained great experiences. Definitely. Those who are watching probably know. If they are visiting those places, these are all well-known by name. and at the same time places that stand out with their flavor. That’s why I’m curious about your burger place too. But in this video, we are not coming to your burger place. I promised to go there later. When we shoot a burger segment in Istanbul, I will come to your Istanbul branch. I’m waiting, man. Isn’t it POV Burger? POV Burger, man. The name POV Burger is really nice. Point of view. Point of View. Exactly. Bakış açısı. We usually play like this while playing Counter Strike. We remember him. We are switching to POV view. It’s nice, but the name is really beautiful too. Well done. Thanks, bro. Are you going to do another concept besides hamburgers? We have a nice project coming up next about chicken, aside from hamburgers. What kind of chicken? Hopefully, we will announce this very soon. There was a chicken chain that closed in Turkey. Say KFC. We are already on YouTube. We are not on television. Are you going to do KFC’s thing? We will open our first branch in Bursa with a nice system in that concept. For God’s sake, are you going to make those beautiful cookies too? We will make cookies too, bro. Will you make chicken between those cookies? Please. For the love of God. I mean, they do that, for example. I always share, there is a place in Amsterdam called Stag Steiner. They make them. I love it. I will learn the recipe for you. I will learn from there. I will ask you to make the same thing. I will also start the first branch in Bursa for you, bro, and hopefully, if it is meant to be, I will add it to Istanbul as well. Okay, super. Nice. What should we continue with? Shall I give you some fried dough? I’ll take one fried dough, bro. I usually take it with a fork as a courtesy. What did I tell you? You will eat it with your hands, see. I couldn’t get rid of this courtesy. I am in the second part, that is, the second venue. When we pass by, I will take his thing, don’t worry. It happens slowly like this. Now, normally it’s not an easy thing. I’m not actually saying you’re not used to it. You’re used to it, in fact, I’ll talk about that a bit too. You participated in MasterChef recently. Yes, bro. You passed the first stage. You were eliminated in the second one, right? Yes, we passed the first stage with 3 yeses. The chefs liked it a lot. But unfortunately, we were eliminated in the second round. Let’s see, maybe it’s meant to be next year. I’m thinking about going again. You will try. Yes. I think programs like MasterChef are very valuable. Because normally it has nothing to do with gastronomy. it directs people who are not in this sector. So, if there is a child in a family, they say the family needs to study gastronomy. Our food quality and our cooking quality it will increase a little more in the process ahead. As generations change. Because unfortunately, it’s self-taught. we are losing the essence day by day. The phenomenon we call self-taught is disappearing. At least we want the educated segment to be involved. So, getting kitchen training is really important. Did you, for example, receive kitchen training? I studied at a 2-year culinary university, bro. Nice. So how was it? In school, you generally learn the theoretical part of the job. For the practical part, you definitely need to come in from the bottom and work. But there can also be a contradiction like this. This job is a matter of curiosity. So, if you use your reasoning, if you synchronize correctly, you’ll reach good points. you can get yourself up to speed quickly. There is also this idea among people. You need to work for many years to be good in a sector. Yes, this is very important. Starting from scratch. You learn the entire mechanical aspect of the job. You learn everything. Correct. But if you structure this correctly in your mind, you’ll go down the path faster. Absolutely. You also need a bit of talent. You need talent, man. I mean, without talent, you can’t really achieve much. You need to know how to hold a knife. Exactly. You need to know how to hold a knife. We also know how to hold a frying pan. That’s why let’s dive into this egg together. Let’s dive in like this, man. Oh. Be careful not to spill it on top. Alright. Nice. The eggs here are also organic. It’s important to mention that. The taste of the egg is immediately noticeable. It’s not a store product. You can see them. Did you know there are over 900 products? In Ayanoğlu. I was really surprised when I came here before. If you tried to gather them all, it wouldn’t be that many. Really, from sweet to savory, from honey to cheese, all together over 900. I really say bravo. I think they are a great value for Bursa. Honestly, man, I’ve been coming to Ayanoğlu for a long time now. I heard about over 900 products for the first time from you today. Because the products I buy for my home are limited. Yes. Because I can’t buy all 900 at once. I can’t buy them either, but at least I was very surprised when I learned about it. They are not in this branch, but they are available in the other Özlüce branch. That place is a bit larger. That place is a bit larger. There are more product items there. For example, there are very interesting products that I see inside here. There is a honey called parsley honey. Bees collect honey from parsley fields, and they make honey with it. The taste is very interesting. I just tasted it a moment ago. For example, there is oak honey inside. It is also known as honeydew honey. There is Caucasian honey. There is Şemdinli honey. There are many different types of honey. In total, there are 65 varieties of honey. They place great importance on honey. There is everything from comb honey to strained honey. Right now is the season for new honey to come in. It’s the time between September and October. So, this is the best time to get the best honey you can find. Also, there is a honey called raw honey. Even if you hold it upside down, it doesn’t spill. It has solidified. I tasted it, it’s extraordinary. I mean, something like this can’t exist. I recommend everyone to get it. It’s so delicious. But of course, just a spoonful is enough. That’s sufficient. In terms of taste. Shall we continue? Let’s continue, bro. I just noticed fig jam caught my eye. Yes, there is tomato jam and fig jam there. I’ll take some tomato jam too. Sure, bro. For example, tomato jam, the logic is nice. It’s something that isn’t too common. It’s nice that they make that too. Fig is very delicious, bro. In total, they have about 57 types of jams. Both sugary and sugar-free. They have different kinds of jams. I think it’s very nice. I mean, here your head is spinning. You experience what to eat. For example, this cheese was just brought fresh. I saw that too. The one in front of you is the same cheese. It’s called Abkhazian cheese. It’s a bit firmer cheese. It smells like milk. I just tasted it inside a moment ago. Really the taste of milk. It takes over your palate like this. fresh cheese. They made it right away, I mean. It’s freshly made and being distributed to the shops. That’s why supporting businesses like this is the most important thing. I think when people come to Bursa, they have breakfast here but in a very filling way… Then they need to continue to the next stops. So they can stroll comfortably and taste other flavors too, bro. Absolutely. Because if you get carried away here… The moment you’re full, it’s over. Does this table keep you full until the evening? Exactly. I see honey and clotted cream. For example, do you like that? For breakfast, I usually start with something savory and then… I love to switch to sweet and then go back to savory. I usually finish with something sweet, bro. The moment I switch to sweet means I won’t eat savory anymore. Jam, of course. Jam is a sweet product. Yes. I would save the jam for last, but it caught my eye so much. Yes, it looks very nice. I neutralized it with tea. It really looks beautiful. Look, one of our little ones has arrived. Welcome. Leave that wrap alone. We have a baby kitten. Don’t worry about it, we are taking care of it. So even if you don’t see them at the moment, we feed animals wherever we see them. We recommend that you also feed them. Now we started the day with a nice breakfast. What will we do next? You did mention it, but you said it would be a tradesman’s restaurant. I want to take you to Rumeli Kardeşler. I checked their videos before, you haven’t been there. I haven’t been. That’s a tradesman’s restaurant I regularly go to in Bursa. Nice. I wanted to take you there. Okay. That’s why we added it to our route. What kind of food do they make? If I were to start counting here, I wouldn’t be able to count the thousand different dishes they have. Is there döner there? No döner, bro. Okay. Then we’ll go somewhere else for döner. Yes. Alright. Let that be a surprise. Really? Yes. First, let’s go to Rumeli Kardeşler. Okay. From there, let’s have a nice historical tour. Okay. Then we’ll go for döner. So we’ll be wandering around Bursa. We’ll be wandering, bro, today. We’ll do it justice. I’m telling you the prices. For the whole group, it’s 650 lira. It includes about 350-400 grams of meat. So, there’s kavurma, pastirma, and sucuk, which I also find very delicious. Filling, bro. I particularly liked the pastirma. Very tasty. By the way, the pastirma comes from Kayseri. Kavurma, Bingöl kavurma, they prepare it with steam. There are definitely people who know about it. There’s sucuk too. That’s really nice as well. Besides this, we have a breakfast for two people. 750-750. That’s 750 lira per person. It comes unlimited. We only ordered this extra. We’re continuing to the next stop. We’ll see you there. Bro, I just brought you to Rumeli Kardeşler. We’re a bit late. We hit this busy time. That’s why we need to eat whatever we find here. When I say whatever we find, there are plenty of dishes, but we need to. Right now, there is food. If we talk for about 10 minutes, there won’t be any food left. Some of it is really finished. Unbelievable. By the way, it’s just a quarter past 12. Let me get straight to the point, bro. My starting point here is slightly sour meatballs. Followed by barley orzo, on top of it, some meat pieces, Ankara tava. Then I finish it off with milk helva. The milk helva is also finished. There is more to that, bro. There is more to this. By the way, this place is so chaotic, I mean, how can I describe it? Everyone is shouting, everyone is calling out. I don’t know if our voices are coming through. I hope they are. We also need to make quick decisions. We will get Ankara tava. It looks very nice. What is that in the casserole? Bro, it’s tandoor. Hello. Hello. Alpacık onion. Alpacık onion. Alpacık onion. Alpacık onion. Alpacık onion. Carrot. Okay, nice. What’s the name? Pottery. Casserole. Beef casserole. Beef casserole. I recommend beef with eggplant, bro. Beef with eggplant. Yes, yes. I recommend the one with eggplant. Okay. Where are you from, master? Let’s also get sour meatballs. Erzurum. So you know your meat then. Meat is our specialty. Okay, nice. Then we will get that. Let’s get beef with eggplant. Let’s get Ankara tava. Let’s get sour meatballs. Do you like plain or spicy baked beans? With pastirma or spicy? Plain or pastirma with spice? That’s such a tough question. With pastirma. Okay, let’s get baked beans with pastirma. We ran out of pastirma. Is there none left? Bro, it’s only a quarter past. I told you. Because you were late. Come early so we have plenty of options, bro. If you want, we can line up at five in the morning. Okay, then what else was there? Let’s get the spicy one, bro. Let’s get the spicy one. They also have olive oil dishes here if you want to eat. I don’t think we should eat olive oil dishes, bro. Because we will continue throughout the day. We have many stops where we will eat a lot. Sour meatballs are very good. Let’s get sour meatballs, bro. Even the water is running out. Please, can we get sour meatballs? Look, it’s a quarter past. Okay. Let’s get these and move to the table. Okay, bro. Rumeli Kardeşler Restaurant is unexpectedly very crowded. Normally, the tradesmen always say, Come at 12, bro. Pull it before the counter breaks, it will be nice, they say. But I’m seeing this many people for the first time. This is the first time I’m seeing a place where so many people come at once and eat together. Bro, it feels like we made it just in time. Whatever we managed to get from the counter, is in front of us right now. I hope we get full. We will get full. I mean, let me put it this way. Since we will be eating more later, I feel at ease. I think we should start, but I want to start with this first. sour with a shortcut. Lemon goes very well with this. I squeeze my lemon like I know how. This time, you start the opening. I’m starting the opening, bro. I want to do it with sour. Okay. Exactly, mix it. Let’s mix it a bit like this. Let’s mix it a little, bro. The consistency looks so good. I love sour meatballs a lot. Just when I hear sour meatballs, my mouth starts watering. How can I put it, my salivary glands start to work. For example, those watching right now might feel the same way. Here, my favorite product by far is sour meatballs. It’s my must-have. How often do you come here? Bro, I usually come at least once a week. This can change due to work intensity. But it’s a wonderful thing. I have to say something. What is this? It’s amazing. I mean, it flows like oil. There can’t be such a meatball. Very good. Oğulcan, there can’t be such a meatball. Very good. We reached the end, and there’s no more. Look, this is not a normal meatball. I mean, it’s so soft. Normally, in this kind of meatballs, the rice ratio is very high. This is soft, bro. This is soft and directly shows the quality of the meat. It flows away quickly. Bro, it’s very nice. You should drink this not just with meatballs, but with its sourness like a soup. Incredible. I think the star of this video will be this. We will probably eat Bursa kebab today too, but for me, it’s the best dish in local eateries. There’s nothing better, bro. This has always been my favorite product. It’s my must-have here. I even thought the shoot was ending, I got scared. No, it really decreased, but it was very little. I’m happy we reached the end. Now I’m setting this aside. I’m getting another dish in front of us. Isn’t this Mengen tava? Yes, bro, beef Mengen. Beef, eggplant, red pepper. They also serve it with mashed potatoes on the side. They serve it this way. I especially wanted you to eat this there. You asked about the sautéed meat. Yes. I specifically said to get the beef Mengen. This time, I want you to taste it first; I’m curious about your comment. What is the difference between this and the other one? Bro, the difference from the other one is a cut difference. There’s also a cooking difference. It looks a bit shredded like this. Bro. It looks like it will fall apart on the palate. Yes, bro. I went in like this. I will take it with a spoon. To eat meat to my heart’s content. Tell me. The guy knows, of course, which dish, with which spoon, with which fork to eat. How tender is the meat? Look, I went to a local restaurant in Düzce. I had Rumeli tava there. It was really soft meat that I could crush on my palate, reminiscent of that. The meat falls apart. This is like that too, bro. Very nice. This product is also very good. It’s incredible, really. I genuinely liked it. A little stab of the fork into the mashed potatoes. Yes. The mashed potatoes are a bit cold. But the meat is much better. Although making dry beans seems easy, it’s not that easy for me either. They all have a method. It needs to be cooked properly. By the way, what are we drinking? We have a drink. We are drinking sour cherry compote. This is also a product I regularly come to drink. Is that so? Normally… Come on. Let’s shoot a video together and clink like this. In a comfortable place. For dry beans, bro, a flat dry bean is generally used in local restaurants. Yes. I really love sugar snap beans. But this one is really delicious too. Let’s do a quick introduction. We’re eating the spicy one because the one with pastirma is finished. We had already ordered the one with pastirma. The spiciness comes later. Nice. It’s not very spicy. It’s not very spicy, but if we eat those, it will get spicier. Shall we eat? I don’t think we should eat it, bro. Should we not eat it? Yes. Let’s not eat it, okay then. I won’t eat it. Muhammed, we’re saving this for you. Along with this, we have our almond rice pilaf, bro. This is quite yellow, probably because of the turmeric. Because of the turmeric, bro, it has currants in it. Don’t be timid anymore, we’ve already said it. Whatever you see together, whatever you want to stir, stir it. Cinnamon, currants. This clearly looks like a dish from the Ottoman Palace cuisine. Now, we actually need to tell a bit of its story. This place is currently run by the 4th generation. The owners of this shop first migrated to Elazığ in 1934. In 1950, they moved to Bursa. In 1953, under the name Kardeşler Lokantası, is located a bit higher than its current position They have been doing this job for 20 years. Beautiful. Well, since you mentioned Rumeli Kardeşler, they are immigrants. Yes, they are immigrants, bro. Kosovo immigrant. Ah, nice. From Kosovo? From Kosovo to Elazığ, They come from Elazığ to Bursa. Later on, they get into the restaurant business. Their uncle is a master in this job, so it is passed down from generation to generation. Who is the current owner? The current owner is Burhan, he is still in charge. 3rd generation Nice. But their sons run the business. This place actually has an atmosphere like a family business. I just asked, he said I’m his nephew, for example. His nephews also work at the counter. Very nice. It’s very crowded, brother. Very crowded. I haven’t seen such a crowd in a long time. We’ve seen very large restaurants, but one that is this lively, with such fast turnover, hats off to them. For example, the pastirma (cured beef) with beans was finished in 10 minutes. Look, brother. We were here at 12-14. Really, by 12-14, the meals had started to run out. It’s an incredible situation. But as they run out, they bring out new dishes. In the back, brother, new dishes are coming out. In different varieties. For example, we just ordered Ankara Tava (a local dish). Once that tray is finished, it’s no longer Ankara Tava. A different product comes instead. The rice stays the same. The meat changes then. Yes, the meat changes. The dish in the back can change. You greet everyone too. Are you tasting it? I am tasting it. Look at the meat, right? It just falls apart. Look. The moment I touch it. Let me taste the orzo pasta. I really love orzo pasta. Especially in summer places or when I go to Greece, with shrimp, with orzo pasta. It’s a wonderful thing. It turns out very nice, doesn’t it? It’s a wonderful thing. And then with parmesan or cream on top. Things like that. I like the Italians’ risottos with orzo pasta, brother. You probably like it the same way. I love it a lot. Really. This one seems a bit dry to me this time. I would expect it to be a bit wetter. It’s a bit overcooked. The taste is nice. Especially the taste of the tomato paste is nice. I’m also getting the flavor from the meat. The meat is somewhat like cotton. The best thing here, brother, is this. The meat doesn’t smell. Yes, it doesn’t smell at all. It’s very nice and the portion is very big. Very big. When lamb meat smells, it’s a problem. Honestly, I can’t consume it myself. Unfortunately, I can’t eat smelly meat. Whether lambs smell or not is related to their weight. In lambs that are above a certain weight, that is, over 20 kilograms, unfortunately, there can be a smell. Karaman. So, before they grow a bit more, that is, the animal… Before they grow a bit more. 19 – 18. Lambs at those weights do not have a smell. Thrace. Is this Thrace? Yes. Nice. So, generally, for example, we can say that the animals from the Bursa and Balıkesir region are present, but… Yes, that’s right. So it comes from Thrace as well. It comes, bro. Curly lamb. Nice. We love curly lambs, right? I think it’s one of the best lambs in the world. I think it’s the best, bro. Isn’t it? Directly. There’s no chance for the animals raised in that environment to be bad. I mean, the flora literally seeps into its meat, its smell, its taste. It becomes super tender. I think it’s one of the highest quality meats in the world. If you want, we can continue a bit on this. Because I mean, all the burakis are very delicious, but I don’t want to give this up. I think they should see that we finished this. Bro, the meatballs are extraordinary. I’m glad we started with this and I’m really glad I had the first meatball. In the mouth, it leaves such a taste on the palate that it really makes you very happy. We also have our dessert. It’s a must for Bursa. Milk halva plus milk Kemalpaşa dessert. Milk Kemalpaşa. Yes, bro. I haven’t eaten that at all, for example. Let’s have you try that here then. I think we shouldn’t finish these plates. If we finish them, bro, we can’t walk around. You’re right, we can’t continue. Let’s leave a little room for dessert. After having dessert, shall we walk around the center a bit? Let’s walk around the center, bro. Let’s walk a little and show you Bursa. There are many people living outside of Bursa who miss Bursa a lot. We would also show it to them. We will chat. Should I set up the bomb? What, bro? The bomb. The bomb? What’s in the bomb? Milk pudding from Kemalpaşa, tahini, molasses, clotted cream, walnut. Set it up, bro. You will run here in a hurry. Two milk halvas, bro. The bomb will be placed on the table soon. We will pull the pin, though. Yes. Exactly. Our desserts have arrived. We have two desserts. One is milk halva. One is a bomb. Bomb. Which one shall we start with? Let’s start with the milk halva, bro. The other one, because… the taste goes directly to that. How can we not taste the milk halva? This is also an option to add on top. It can be consumed with tahini and walnuts. This. Yes. Do they do that? They do, but let’s eat it plain. I think so too. This one already has the same ones. I really love this. It looks a bit like rice pudding on the outside. I’m really a rice pudding person normally, but this has nothing to do with rice pudding. This, bro, with flour, I interrupted you again. Flour roasted with flour, milk, butter, oil, a dessert that contains sugar. Everything your body needs is inside it. It’s all there, it’s all there, it’s all there. Then let’s do it this way, bro. What was it that broke the spoon, there was such a saying. Nice. Is there a bit of vanilla in this? Yes, bro. I can taste the vanilla. Yes. But the taste is very nice. The sugar is very little. It doesn’t overwhelm with sugar, bro, it doesn’t burn. This is served warm, for example. Very nice. If it were hot, it might burn the palate a bit. I really love the top layer of this. Very delicious. There are also those who make this by burning it from the bottom, bro. Like kazandibi. How do they burn it from the top? Egg? No. Normally, they make the filling for this. Okay. They pour it into a baking tray. After putting it in the oven, the top starts to burn immediately. Like sütlaç. The logic is actually like baked sütlaç. I understand. The bottom usually makes two trays. Yes. There are ice cubes next to the tray, There are waters. The bottom of that tray doesn’t get burned either. Yes. That happens too. There is also a technique like this. Usually, they burn the bottom of the pot in the tray. Yes. They burn it with that system. Without burning the top at all. Previously, they used to serve this sit helva with a burned bottom. Recently, it started to come with a burned top. I had it in a very nice place here in Bursa Industry. It was Çorbacı Hüsnü, if I’m not mistaken. Am I remembering the name wrong? You might be remembering it wrong, bro. Probably. It could be. But because you have traveled to many places. He makes it very well with beans. Yes. The one with beans was also nice. Really good. They even do something like that. They make it inside a pumpkin. I believe it’s a patented product of theirs. Is that so? Yes. But this is really one of the simplest, easiest to eat ones. But it has vanilla in it. You know, I could just sit here in front of the screen. With this warmth, I mean 3-4 plates. 3-4 plates. You won’t say anything to me. You won’t. Really, you won’t say anything. Onur brother. Yes. I want to split atoms. Okay. Then let’s take you to CERN. Okay. Here you go. I’ll eat it too then. Like this, brother. Look, there’s milk in this. Interesting. Milky Kemalpaşa, brother. Thank you. Lighter than I expected. You were expecting something heavier, right, brother? Kemalpaşa has absorbed the milk. So it has milk in it. There’s no syrup. I ate my half. It shows like this but milk is dripping. It’s not syrup. Thank you. But this is very dangerous, you know. Really. Very dangerous, brother. If you eat 3 of them, it could cause problems. What kind of problems? It can tire you out. It’s not good, it tires you out. No, I’m scared now. Oğulcan. Please don’t troll me. It was very delicious food. Let’s ask for the bill. The bill should come. I think we should walk a bit in the center. Let’s burn some energy. We need to melt it. Let’s also catch some fire. Maybe we can do some shopping too. Okay, brother, let’s see. We’ll walk around the market. Let’s walk, brother. I’ll take you to a very nice market. Our bill has arrived. I’m stating the prices one by one. Dried beans 220. Ankara style dish 480. Mengen style dish 420. Sour meatballs 370. Stuffed rice 150 lira. Kemalpaşa with milk, clotted cream, and tahini. 150 lira. Milk halva 120 lira. Our drinks are also 60 lira each. We enjoyed our meal here. Thank you very much. It really is an amazing flavor spot. I mean, I knew about this place but I had never come. This is my first time coming here with you. Thank you. You’re welcome, bro. I am very happy. Honestly, I really liked it. Now, we’re heading a bit more towards the Ulu Mosque. Let’s walk around a bit, bro. Okay, let’s explore the city. Let’s show you around. Let’s give beautiful views to those who miss Bursa. Then we’ll continue eating. How beautiful it is here. It is visible among the greenery. This is Tophane, isn’t it? The upper part is Tophane, bro. Okay. Further ahead is the Hanlar area, near the Great Mosque. Now we are not going up, but… people coming to Tophane I think it’s necessary. From there, you can always see the city from above. Definitely. For example, in Bursa, recently famous is the late-night döner that comes to my mind. Do people really go out at night and eat döner here? It feels like… as if the locals aren’t the ones but rather people from different cities coming to Bursa seem to be going there. Bro, late-night döner has become very famous. Since the end of 2022. Yes, it came from Bursa. In fact, this applies to all Sağıroğlu, a brand that eats in Turkey. Yes. It’s referred to as Sağıroğlu Restaurant. It’s not on our route today, but the next time you come, especially in the evening Let’s time it to coincide with that. I would like to take you there. We had gone to Sağıroğlu. If you look at the old videos on the channel from Bursa beforehand it was featured there. Bro, right now We are on Cumhuriyet Street. Forward from here Let’s walk a bit. We took two steps. We are out of breath, something like this can’t be bought. Come on, let’s keep walking. Bro, the biggest feature of this street is the covered bazaar, long bazaar and the area of the inns to each other connecting. In fact, here We also have a tram as a nostalgia. Yes, sometimes it passes by and sees. The area between the statue and İnönü Street It’s going back and forth. Correct. In that way. On this street, I saw places like that selling candied chestnuts. There are pide shops. Actually, it’s a culture of Bursa, bro. Its old bazaar. But there are so many stores like this. So many. It’s actually like our Tahtakale. Yes, because it’s an old street, all of Bursa’s first established brands are here. Later on, when they branch out, they go towards the other side of the city. To Nilüfer. Yes. Well, let me ask you this. You go everywhere to eat in Bursa. Yes, bro. Especially to eat something like this Is there a place you go to? To eat fish Where are you going? Bro, for example, the last stop we will go to today Serkan meat barbecue. Okay. I definitely go there to eat meat. In Bursa. Is that your meat place? That’s my meat place. The butchers are the same. Exactly. And the butchers, in fact, now we will go to the salt market. They started this business at the salt market. Later, they transferred their shops here and opened a meat barbecue business in Nilüfer. The place we are going to tonight is actually their new place. Yes, their new place, but of course, they have been there since 2018 already. For example, there are very nice fish restaurants around Gemlik. Here, you know there’s Arap Şükrü. You know, the place where there are taverns. Actually, there is a food culture in Bursa and the people here really love it. For example, İnan Kardeşler is very important to me. İnan Kardeşler. Historical. It’s historical there as well, there are people we really love who work there. You know, we become friends, you understand? That’s why when we come and go to Bursa, meeting with them like that, having a meal at the same table is very different. It makes people happy, man. Yes. That’s why I really love the people of Bursa. I have many friends and acquaintances from Bursa. I think there are a lot of good people here. Now, brother, we will go up to the right from here. We will head towards the salt market. This tram is very beautiful and nostalgic, man. Good luck. Thanks, man, you can eat it. Where is this walnut from? It’s from Sapanca, man. Sapanca. Very beautiful. Large and plump. We will come back on the way back. Bro, it looks very nice. Very nice, bro, it’s large. I really love walnuts like this. I soak them in water and they swell up. Then you clean them one by one like this. It turns out very nice. Probably from Mudanya. Fig for jam is different. Nice. Separate, bro. They make jam more with the smaller ones. What market are we in? Bro, we will head towards the salt market from here. Salt market. Is this also a salt market? All of them. Okay, nice. Bro, here’s the thing. The salt market was already the place where the largest salt trade took place in the Ottoman Empire. Later on, the market evolves. So it turns into a commercial center. There are butchers, there are cheesemakers. You keep explaining. Bro, thank you. Thanks a lot. Thanks a lot. Thank you. Our topic is food. So it’s clear we’re in the right place. You saw me and came over. But this smells really good. Where is this melon from? Let me tell you about the characteristics of the melon. This melon is our local melon from Bursa. It’s an ancestral seed. Definitely not hybrid. Natural. No pesticides, irrigation, or fertilization at all. You’ve done something really nice. If there’s a similar one in the market, we can leave this job. That’s really true. I don’t think there’s anything like this in the market. It’s so delicious. Yes. Very good. You can tell by its color. Sometimes it’s not clear by its color. Sometimes even if it looks like this, it tastes bad. But right now, this one I’m eating, is the best melon I’ve eaten this year. The best melon. Yes. The most delicious, the juiciest. Like syrup. Well done. We’ll come back on the way back. Is it all like this, even if it’s small? It’s called for ice cream. Let’s not make ice cream. The bigger ones are a bit more. So medium size and above are still available. You can also make stuffed melon with that, you know. Very nice. You can also make pilaf, inner pilaf. Milk halva also goes well inside. Milk halva can also be made, you’re right. Yes. Which way? Let’s go to the cheese sellers over there. Yes bro, let’s go this way. Let’s go. When I come to this market, there’s something I love. The products are very fresh, bro. There is definitely not a single bad product. Just look at the beauty of this tomato. Good luck. Can you show those tomatoes? For God’s sake, come. Muhammed. I mean, this is how a tomato should be, bro. It’s not the form we’re used to in supermarkets. This is the real form. The real form, yes bro. You should cut it horizontally when you cut this. Not vertically. I mean, you know very well. Exactly. And with plenty of olive oil and salt on top. An amazing breakfast. The products here are very nice, but every time I return from Bursa, I want to take something from here. By the end of the day, I have no energy left. I can’t come here again. Next time, I will only come here to shop. Bro, let’s definitely come. You noticed the unique smell of the melon, right? Yes, bro. As you said, sometimes it cuts off. The color is the same. But it doesn’t smell. It doesn’t smell. The smell really makes a difference. Look, make a perfume out of this. You can spray it on top. Such a melon. Very nice. What kind of peach is that? There is a liver shop here, for example. A liver shop? A butcher for offal. Akçalar. Bro, can you look at the size of that peach? I buy olives from here, for example. Cebeci Olive Oil. This place is also very nice. So, especially if someone wants to buy Gemlik olives, they can check this place out. Where do you buy from? Do you have an olive seller here or is it from somewhere else? I usually buy from Ayanoğlu, where we go in the morning. But when I come here, I also buy from Cebeci Olive Oil. Yes, it looks very nice. Good luck. I prefer that place because it’s closer to me. Nice to meet you. Good luck. Of course, Kastamonu Taşköprü. Kastamonu. Kastamonu garlic is both aromatic and delicious. Here we have a pide shop in Saner Business Center. Shall we try it? Let’s try it, bro, let’s grab one on the go. We’re getting one pide on the go. Come on, let’s go. Bro, I noticed you ordered three pides at first. We would have gotten stuffed if we ate three. Let’s share one with you. Let’s split it. One for us, one for Muhammed. It’s obvious that it’s homemade. It looks very nice. And it’s ice cold. Yes. The cantiks have arrived. Bro, thank you. You’re welcome. Let’s show it like this. Juicy. Exactly, it just came out of the oven. And they keep bringing out fresh ones. They make it without taking a break. Whether an order comes or not. This place has a history of 50 years. Kardeşler Pide Salonu. Did you notice, bro? The place we went to before this was Rumeli Kardeşler. This is Kardeşler Pide Salonu. It’s always run by brothers. Yes. Nice. People from Bursa… They’re all family businesses. People from Bursa don’t have issues with their brothers. And they can pass it down from generation to generation. Yes. It seems so. You can start. Let’s start like this, bro. While you eat, I’ll wipe your sweat. Thanks. We have every service here. Always for the followers. Everyone eats this differently. Here, people can comment, yes. But I eat it like this. In Naples, they fold the pizza. They fold it one or two times. They start by biting from the middle of the pizza. I even watched a video of yours in the pizza guide in Istanbul. At Eataly. I mean, you know. Claudio made that. Yes. With Chef Claudio. Chef Claudio showed the right way there. Later, we went to Salvatore. Salvatore said you should eat it like that too. But of course, in Turkey, no one can fold it and eat it with their hands like that. As far as I know, Italians never want their pizzas to be cut. They don’t want their pizzas to be touched. Bravo. That’s why everyone cuts their own at the table. Can you come closer to this? Without cooling it down. Hmm. Nice. A bit of onion is dominant. How’s the dough? Very good, man. Everything can be eaten with this dough. Everything can be eaten. Yes. This dough is such that it’s fluffy. It’s very well cooked. It’s beautifully cooked. I mean, they haven’t dried out the meat. Juicy. It’s very important for it to be juicy, man. Let me tell you the price. Minced meat is 100 lira. Cheese is 100 lira. How does that work? How can both be 100 lira together? Honestly, I’m surprised too. One has meat, the other has cheese, man. Diced meat is 130. Minced cheese is 150. Diced cheese is 170. Okay, nice. 160 per person. I had one cantık, I drank one lemonade, you pay 160 lira here. Nice again, I had 160 lira worth of food. 160 lira for delicious food. Yes, delicious. A good lemonade. Definitely. Eating a delicious cantık… But now look, hot plus cold. Normally, I don’t make it much in the summer for two years, but I’m making it because you’re here. We’re at the end of summer a bit too. But personally, I would drink this. I don’t like to eat pide very hot. I only like to eat hot food as a stew. Yes, man. And döner too. Why don’t you like pide hot, man? I like pide hot, but I like it in winter. I don’t like it in summer. Because it makes you sweat while eating. Yes. So in summer, I generally like seafood, fish, a cold salad, tomato salad, I like these. Fresh, refreshing. Yes, in summer… And seafood is easy to digest. Exactly. Exactly. I show a little less interest in minced meat dishes. Don’t mind what I said, We ate so much meat at the previous restaurant. We have two more meat stops after this. Exactly. But Bursa means meat. Now we just had a very nice cantık. Right after that, we want to show some shopping places. We enter from the right side. Here, right? Yes, man. This is the area where you can buy cheese and delicatessen products from Tuz Pazarı. Yes. I usually buy from here. From Seha. Faruk Gıda’s cheeses are also good. The new arrivals across are very nice too. Most of the tradesmen here are actually good. So you can’t find too many bad products. Look. Can you see the beauty of the products? I really couldn’t get enough of the taste of every cheese I bought from here. This place is very nice. The name of the new arrivals. If our stomachs weren’t so full, man, we would have tasted a bit. Normally, when you come here and want to buy, they let you taste it. Handsome, hello. Wave your hand. Wave your hand. Let’s go up from the left, man. Towards Koza Han? Not Koza Han, man. We will head towards Ulu Mosque. The mosque is fine. The entrance to the Salt Market from above. Okay. Actually, we entered from below. We could have come by going around inside. There are textile products. Yes. This side is called Uzun Çarşı, man. To our right. Okay. It’s the same here. Jewelers, textile merchants. Actually, the people of Bursa do their shopping from here. They do it from here, man. Nice. Let’s continue. Good luck, man. I really love simit, it’s so crispy. Yes. Since I grew up in Ankara, I prefer Ankara simit. I have a separate sensitivity towards that. That’s right, you grew up in Ankara, didn’t you? Yes, man. Okay. Then Ankara simit is the pinnacle of this for me as well. It’s very delicious, man. But of course, it doesn’t have the old taste like it used to. The bakeries that make it have decreased a lot. Yes. That’s right. They used to sell it on every corner. Now unfortunately, there are only a few bakeries left that sell it. Our concept is this: Show Your City. So whatever you say, I will see wherever you take me. Thanks, man. And at the same time, we will have shown it to thousands of people as well. Now, why should people come to Bursa? So for example, they come for food. Dude, they come for food. They come for skiing. They come for skiing. When families with children come, there are nice slopes in Uludağ. So there are nice hotels. Okay. Like Ağaoğlu’s, Yazıcı’s, Alkoç’s. Yes. Well, there are nice ski slopes around here. There is an environment where people can have a good time. Do you ski? I can’t go out much, dude. You say you used to do it in your youth. Not in my youth. Actually, I couldn’t go much this year. Last year, I had the chance to go 4-5 times. Nice. I can’t go out much because I don’t have much time. If I didn’t have a meniscus in my knee right now, I would still actually be snowboarding, but I had to take a break. And it’s hard with this weight, you know. Let’s do calm sports like this. That’s the best, dude. For example, we’re in the food sport too. We love to eat good food. We’re in this sport. Food is our indispensable part. Yes, definitely. We can’t travel without eating. I plan a trip around food. So first, I think about where I’m going to eat, then comes the part about where I’m going to explore. But dude, we’re currently on the upper side of Koza Han. Let’s move over there a bit, dude. I’m tired. No, a lot has gone down. What happened? We entered quickly. It got really hot. Okay, let’s stay in the shade, alright. It looks so comfortable watching from the screen, right? It looks comfortable. When you start exploring the city like this. It’s tiring, dude, it’s hard. It’s really hard. Eating in the heat is harder, isn’t it? It’s really very hard. We are in front of the beautiful sign of Bursa. Koza Han is on the left side. Koza Han is on the left side, dude. Our Great Mosque is over there. Koza Han is here. I will also mention its name. Let’s check it out on Google right away. Please don’t add this place, for God’s sake. We will walk more, look. We will walk towards the Great Mosque. If you want, let’s walk. Where can people shop when they arrive? Especially when they want to buy such shawls or special silk. when they want to buy fabric, as Bursa is also famous for its fabric. Generally, there are those who buy from Koza Han. Brother, Long Bazaar. They can source all these products on the side of the Grand Bazaar. Because there are a lot of varieties. There are a lot of options. There are also quality products. There are quality products. And what do you like? It comes in front of you there. Yes, that’s a beautiful thing. But how much there is. I mean, people are crowded outside, I didn’t expect how crowded it would be. Today is a weekday. I guess no one is working right now. Everyone is out and about. Everyone is out and about like us. We are working. This place was established by Yıldırım Beyazıt. A masterpiece that started in 1396 and ended in 1399. One of the largest mosques of the Ottoman period. Yes. A mosque with 20 domes. 20 domes. Yes. Normally, Yıldırım Beyazıt said that if he wins the Battle of Neybolu, he would have 20 mosques built. Okay. However, due to the financial situation of that time, he had a mosque with 20 domes built. It has 2 minarets. So, a mosque with 20 domes was built. A mosque with 20 domes. And there are many calligraphies written by various calligraphers inside. Ah, nice. Actually, when you look at it, to support the economy of that time, instead of building more mosques, they built a single mosque and made it a bit larger and more spacious. As big as it is seen. and made it more spacious. At the same time, it is a mosque that is among the UNESCO World Heritage sites. Yes. When they come to Bursa, they definitely must. A place they must visit. Historically. Yes. After our tour of the Grand Mosque, where’s next? Fidan Han, Baycan Bey, Coffee, soda. We’re going for coffee. Come on. Yes. Now we’re entering Fidan Han. This is my first time here. This is my third time here with you, bro. This place looks like Koza Han too. Over there, bro. Ahead. Yes. It says smoky coffee. Since 1890. Since 1890. This coffee contains 12 different herbs. Yes. It’s made in a smoky way. I’m learning something new every day, look. Welcome. Hello. How are you? Hello, thank you. Thank you. We come here spontaneously like this. We don’t inform anyone about this part. Smoky coffee has a 135-year history. In 1890. As my grandfather said. We are the fifth generation here. From our grandfather’s grandfather. Back then, our grandfather made this smoky coffee on the Silk Road, in Erzurum, for the camel caravans on the Silk Road, at that time. Yes. Since he made it on the charcoal fire back then, you know, the flames that come out of the charcoal fire. Right. If you put something on it, whatever you put, it will catch fire around it, it will create smoke. Smoky coffee makes all around that cup smoky. So, time goes by, smoky coffee, It is known as smoky coffee. Later, our grandfather adds 12 flower essences, putting 12 different things to make that coffee a different combination. There is creamy coffee. Let’s say it’s the innovation of that time. Yes. A coffee grounds form that doesn’t sink on top. Yes. This creamy coffee is a derivative of that milk. We bring this from England. It comes in special packages. It comes in canned types, in packages. Unfortunately, it is not available in Turkey. We make that coffee with it and milk. Very nice. But the coffee is sweet. Sweet coffee. Sweet. I am curious about pistachio coffee. For example, when you pour pistachios on a regular coffee, it sinks due to its weight. Our coffee has a thick grounds on top, that’s its characteristic. It doesn’t sink. Some of our customers like it that way. Some customers say, ‘What is this disgusting thing?’ They say, ‘The grounds got in my mouth.’ But that’s the characteristic of our coffee. The presence of grounds on top. Nice. You drink both the liquid and the grounds at the same time. This is more applicable for coffee lovers. There are also those who stir it with a toothpick and drink it. Then it turns into a regular coffee mode. I see. If you like a passive coffee. I’m confused. It could be milky and cinnamon-flavored. I can drink it with milk and cinnamon. Strange, interesting I mean. It’s a bit more tangy, it’s simpler. Medium, plain, however you want it, whether sweet or not. With cardamom. It’s like that with cardamom too. We use real cardamom. There is never any concentrate in our products. not in mastic, not in that, not in cardamom either. There is nothing in any of them, I mean. I’ll have the one with cardamom too. Cardamom. Cardamom will come to your mouth, you’ll see. How do you want it, medium, plain, sweet? Mine is plain. Plain. I’ll have the milky cinnamon one too. What about yours? Let it be plain. Plain. You? Plain? Let it be plain. No, do you want plain coffee? Or do you want it milky and cinnamon? There is one with pistachio, there is one with clotted cream, there is one with cardamom. Do you want to drink the one with clotted cream too? Right now I wanted clotted cream coffee. It gets very sweet. It turns out to be sweet. Because its thing is sugar. Okay. That one is like a child with sugar anyway. Alright, bro. Well done. What’s your name? Ibrahim. Ibrahim. Are you from around here? Are you from Bursa? Where are you from? Where are you from? Do you live in Aydın? There are very nice pides there, do you know? The pides in Aydın are still on my mind. What dish do you like the most? What dish do you like the most? Chicken. Meatballs? Do you like pide? Have you eaten Iskender here? Excuse me, Bursa kebab. Did you eat it? Okay, Nice. Thank you for following me. Watch the new videos, okay? You will see yourself too. Nice, Interesting at least. Different, I mean, I haven’t seen it anywhere else. Smoky coffee, and it has a nice story too. 1839. 1890. Really? Yes. I pulled it to ’39. It really says ’90.’ What will happen to our memory issue? After we drink our nice coffee here we will be heading towards our new route. You are exciting me right now, you know that right? You will eat a very nice Bursa Kebab. Is it really classic? I mean, is it like it should be? Like it should be, delicious. Okay. You will eat a Bursa Kebab that has a story. The fire? Wood fire. Okay. Important. It has a story too. It has a story too. I will tell this when we go there. Of course, it is known in Bursa, but from outside, people coming from outside the city prefer other branded places more so they might not come here. So it’s not touristy. It’s not a touristy place. That’s our most important thing anyway. The biggest advantage of showing your city is this. That’s right, man. So, to bring it directly to light. Hahahaha Delicious boutique places. Yes. To everyone… Anyway, Oğulcan. Forget it. It smells a lot like cardamom. Bro, I will say something. It’s like a mold on top. Can you see it? Let me show you this. By the way, don’t hold the coffee from here. It’s hot, it’s boiling. Okay. If you hold it from here, it’s cold, you know. Of course. Now our coffees have arrived. I have a cinnamon and milk coffee. With cardamom. Oğulcan also has cardamom. And we got two of these sweets. This… Baghdad Date. Baghdad Date. It’s the flavor that doesn’t appeal to my palate in the name of Bursa. But I will try it again for you guys. Won’t you take it? Do you like it? I like it, bro. Then go ahead and take it. Have you eaten it before, Muhammed? I haven’t. Bro, it’s very unnecessary. It’s a separate calorie but… Is it good? It tastes good, bro. I will continue after I drink my coffee. I didn’t want to eat it all at once. I think it resembles a sugar pastry a bit, but it’s not actually, of course. There’s flour again. Like a syrupy cake, bro. baking powder, sugar, oil, egg. It’s not really my thing. Date. It’s not really my thing. Let’s start with our coffee here, I think. Thank you. How intense. Because the grounds are thick, it made a layer in between, bro. Bro, it looks incredible, like cream on top. I burned my tongue for a moment. Have you had this? I’m going to drink it now. Mix it with something nice… Wouldn’t it be a perfect cocktail? Very good. Thank you. Thank you very much. Thank you very much. There are no limits to the treats here. It was a bit too much, but whatever you ask for, it ends up being there anyway. Can we have some of that as well? Well, let’s eat at least, despite the calories. It doesn’t seem that bad to me right now. I don’t know why. I think we need something sweet. How’s the coffee, bro? Did you like it? I liked the coffee. Mine is with milk, but just like this, with milk. It doesn’t feel like I’m drinking a coffee. I’m getting more of this cinnamon flavor. I love cinnamon. I love cinnamon in dishes. They use it in many pilafs. I love it with sweets. I love adding cinnamon to rice pudding. Unbaked. You already said sweet rice pudding. Yes, it doesn’t matter if it’s baked or unbaked. I love both very much. It’s also my favorite rice pudding. By far. I was already warmed up to you from the start. Because of the rice pudding, I guess. For example, when Oğulcan watches videos and sees the food… Are you really saying that I should leave now? I really want to go. That thing you shared when you went to Madrid. I have really enjoyed bread with squid. I was rejected when I applied for a visa to Spain two years ago. Yes. In fact, my ticket was first to Madrid and then to Barcelona. Would you like to address the Spanish consulate from here? Why didn’t you give me a visa? But I heard that they are giving them now a lot. Actually, I have 45 visas. I’m on my fourth passport. I couldn’t get more than 3 months every time I applied from Spain. That’s why I don’t apply from Spain anymore. After seeing the squid bread, for example, I really wanted to teleport directly there. Follow our sandwich guide, it’s available on the channel. There’s a place there that makes squid bread too. Exactly, Masal Kokoreç. Masal Kokoreç is one of the last places you shared, bro. After I shared it, it got a bit crazy. Unfortunately, there was a queue at the door. In fact, all four of those businesses are busy every weekend and weekday, it doesn’t matter anymore. They have been very busy for about 3-4 weeks now. And that video had a lot of views. It almost reached 200 thousand views. So people are showing interest, but on the other hand, when there’s a crowd, some businesses struggle… They can’t handle that interest. Yes, they can handle the interest, but… In terms of taste, they can’t meet the capacity, bro. When too many people come and there are 500 people waiting at the door, you automatically slow down after a while. And no one wants to turn people away. Because when there’s a grievance, the people who come can take a stance against the business. True. It’s a bad thing for both sides. Absolutely. But my advice for the viewers is not to go right after watching the video. Let a month pass. Go after a month. I think that’s more correct. Because if you go right away, you think, ‘Oh, they treated us like this.’ I mean, the guy there is running around and can’t… fully serve the portions. Or there are shortcomings, there are mistakes. After all, a person prepares every plate. The margin for error is very high. In that crowd, in that moment of stress, there are bound to be mistakes. Unfortunately, it happens in the rush. Our menu has arrived. What did we drink? You had plain smoked coffee. 125 lira. I had milk cinnamon coffee. 150 lira. I had cardamom coffee, bro. Cardamom coffee is also 150 lira. These were complimentary. The drink was complimentary too. I think it’s quite nice. The only expensive one is this clotted cream one. That one is coming from England. It’s an interesting product. It’s because it’s from abroad, bro, it’s a must. That one is 200 lira too. It’s not that expensive. It’s not that expensive. When I go to any place today to have a filter coffee, they say it’s 160-170 lira. We’re finishing here. Let’s continue eating now. Look, we took a break, let’s eat now. We walked nicely. We burned calories. Now we’re going to get calories. Our next stop is Melike Döner. You figured this out, Oğulcan. Can I tell you something? Come to me. Let’s shoot the episode together every week. Good luck, bro. Here you go, my friend. Can we choose? Yes. Can we choose? What do you mean by choice, I didn’t understand? I’m joking, bro. Can you give me a kilo, bro? Do you want it, Muhammed? My brother. Isn’t he your favorite customer? The one who pays cash. Yes, exactly. Cash is good and nice. He should give cash. He never came to me. Never this money. Good luck, bro. If we don’t eat too much, I would say let’s have some pickle juice too. Honestly, pickle juice would be nice, but since we have places to go, we continue. I want to drink that with you in Istanbul, bro, I want to drink it at Özcan Pickles. Yes, that’s very nice. I love it. By the way, I’ve become obsessed with pickle shops. I buy a lot for home. Bro, I like it a lot too. The pickles I bought here are just ahead on the right. Look, there are salt sellers here. Çankırı, rock salt. They grind it like this in the mill. What’s your favorite pickle, bro? Honestly, I love gherkins. Ankara’s Çubuk is unique. I love cabbage. Ankara’s Çubuk is really nice. And they make it like German pickles, you know. Sweet. It turns out really nice. It’s very good, bro. My mouth is watering. Honestly, that’s true. It’s trying to start the march right now. There’s a bird inside. But I will say one thing. It’s rich in meat, bro. This is too much for us. They made it special for us. I mean, this won’t go like this for everyone. And if we give it this way, if we show it, it will be something. Let’s say it. It won’t go like this for everyone because. Chef, Does rich in meat go like this for everyone? Why am I asking? Let it not be special for me and us. Does it really go like this for everyone? How much is this, bro? Okay, bro, I’m really surprised. We came to Melike Döner in Osmangazi. Inside, there’s the number one döner in the world. Why is it number one? Because they have broken a record. They have entered the Guinness Book of Records. We will hear the story from Oğulcan. But we have two rich in meat in front of us, and one portion of Bursa kebab. I won’t call it İskender. Everyone calls it İskender when it comes to Bursa kebab. Actually, it can also be called İskender. Because we are used to it now. I mean, even all the people from Bursa say İskender, right? That’s right. You were surprised by the portion, weren’t you, bro? I was surprised because I wasn’t expecting this much meat. I hoped this wasn’t special for us. No, they said it’s not special for you. They said it comes like this for everyone. Let’s also mention this. They bring sauced bread, but only when requested. This is quite fancy, though. Yes. The meat is already filling, bro. I think it is filling too. I wasn’t expecting this much meat. We also have our drink. We have our drink. Pickles, tomato. And we have roasted pepper as well. Very nice. If you want, let’s taste it first. Then we will tell the story of this place. Let’s tell it, bro. Okay. In front of us, there is a generous portion of meat. The meat is really generous. I mean, it’s so generous that if I were to prepare it at home, I wouldn’t put this much meat. Let me put it this way. What do you think? You don’t seem to be thinking about anything. I’m focusing on the taste, bro. I’ve shut myself off and I’m moving towards the taste. How often do you come here? Bro, I definitely come every two weeks. Every Bursa resident has their own special place they go to every week, right? There’s a kebab place. So, some people like other places, some people like this place, and some people like different shops. You have a place you always go to here too… There’s one place here and then there’s Nurullah Kebab. There is Nurullah Kebab. But aren’t the two a bit different? Yes, they are different. What does Melike have left a little more? So, if you compare it to Nurullah. Melike has a lot of circulation. That’s why it has both bigger meat and is always busy. it doesn’t dry out because it is cut as such. Yes, it doesn’t dry out. I think that’s a very important thing in döner. Absolutely. But of course, there is also this. Now we came directly here. In your previous recordings, there were different kebab places you went to. There was Tamer. There was Hüseyin. I think both of them are very good. And normally when I go, When I come to Bursa, I prefer to eat at Tamer. Because the meat quality is good. I love goat butter. His products are of high quality. By the way, as far as I’ve seen, the locals show a lot of interest in this place. I don’t see any tourists at all. I think it’s the people from Bursa who come. I mean, it’s not the outsiders, a lot of families from Bursa come here. That’s why I think this is important. It was the same for Hüseyin, for example. Tourists wouldn’t go there much. Locals from Bursa would go a lot. Bursalılar would go more. The story here is a bit interesting. The story is a bit interesting. Eyüp is also a person with a very different character. Before Melike Döner, this place was called Merve Döner. But it was in a different shop. By the way, the girls’ names. Yes, the girls’ names. one girl is Merve, another girl is Melike. Eyüp starts this business with a handcart. He starts at the place where the shop is currently located. He changes his location because he can’t keep up with the work. He goes to a different side of Bursa. There, too, the interest is the same, the attention, is receiving interest. He is taking out a different side. He is escaping from the crowd. He is escaping from the crowd. His customer finds him again. After finding him, he gives the car to someone else. He is currently getting a different car for the shop. He is coming to a place close to his location. So they can’t find me. His customer finds him again. Later, he goes to the shop. The name of the shop becomes Merve Döner. It progresses that way. From Merve Döner to Melike Döner, he transitions to Melike Döner. Nice. But of course, I think Eyüp’s style is different. I mean, it’s not like other kebab shops. He makes a döner that is a bit lamb-heavy. Because in many döner places, we see beef being used. Yes, a mixture is used. But here it’s all lamb. Eyüp uses lamb. Yes. So which part do you use? He uses all parts. He uses the whole lamb. He puts all of it into the döner. The story is interesting, of course. The Greeks, when it comes to döner, make the biggest döner and when it enters the Guinness Book of Records, they say we have to do it in Turkey and Eyüp does it. And he did it in 2005. In 2005. It’s been 20 years. It’s very serious, I mean. He did it a long time ago. According to the technology of that time. Because now if you try to do it, it can be easy to make those grills. The weight you put on is not a small weight either. 2 tons 698. Bro, that’s an incredible number. It’s a very serious number. To be able to cook that, he has a different cooking unit made. Definitely. And for the supply of this, he slaughters 240 lambs. Bro, what does that mean? It’s serious craftsmanship. Besides the craftsmanship, they also show them on a television here. I saw videos from old news. It’s unbelievable. Even while arranging the döner, 10 people are constantly trying to separate the meats. It’s very big, bro. It’s 1.70 wide, bro. It’s 1.70 wide. It’s an incredible thing. Human height and he turns it over in one go. I mean, in different sizes. putting on the döner It’s not 2 tons 698 kilos in a day. He makes a single döner out of it. It’s a very difficult job. It’s 2.5 tons, you know. And on a coal fire. A coal fire, too. 2.5 tons of car weight. It’s not a gas or electric stove either. Nope. Really, hats off to him. And that record is still ongoing. It’s still going on right now, bro. I know that in between like this. They are sharing that we broke the döner record. Sometimes, 1 ton, 1.5 tons. They don’t count as records. The thing is very nice. Once, they put the butter in the kitchen. They don’t put it on the table. So they are not putting on a show here. And I think this is the right way. It has mixed very nicely together. So, bread, doner, the meat on top, sauce. It’s not dry, bro. It’s not dry. A little bit of tomato sauce It tastes like tomato paste again. But other than that, the bread is very nicely soaked. Really, it has a melt-in-your-mouth texture. The smell of butter is very nice. It gives a very nice flavor. I think the meat is quite sufficient. And I just looked at the prices. With these prices, there probably isn’t anyone serving in Bursa. So it’s reasonable. More precisely, because it has become very expensive now, since it’s no longer a tourist spot, man. Probably. The prices are a bit more reasonable than that. So now, sometimes we see the portion like this starting to go up to 800-900 lira. 100 grams, 120 grams, when you say 900 lira, it becomes a bit too much. Let me be clear and straightforward. But here, I think they demand their due. In fact, there was a correct price here. Let me tell you. For example, these don’t have a lot of meat. Normal portion. In one portion, there’s supposed to be 120 grams. 300 lira. That’s what it should be. The döner portion right now is around 450-500 lira everywhere. Yes. They are asking for 300 lira. I think it’s cheap. Because this is minced meat, man, it’s sold at a slightly lower price. Of course, in the end, since they process pure meat, the loss rate in pure meat is higher. Therefore, they sell it at a certain price. Oğulcan, look now, a double portion is 250 grams, 600 lira. Already outside, at place X, 120-130 grams, in Istanbul, at a good döner place, 120 is already… there’s no one surpassing it. you’re paying 500-600 lira. Yes. it goes like 90 – 120 – 180. 250 grams. I think it’s quite reasonable. What does he mean by hamburger? Is it döner? Yes, bro. in a hamburger bun. He makes döner in a hamburger bun. 150 lira. Wrap is 90 grams for 140 lira. Half a bread is 120 lira. Bro, at these prices, people really come to eat. That’s why he serves large portions compared to others. Because everyone has a lot of circulation. There’s a lot of circulation. I mean it’s cheap, that’s why there’s a lot of circulation. But the thing is nice, the pide with sauce and butter is 40 lira. For example, this one is 40 lira. But it’s with butter, bro. Shall we dive into that fancy pide I mentioned? I’m going to get this with meat. Bro, I want to tell you something. Normally, for example, the portion with tomato sauce, the tomato paste was a bit too much but this one has blended more with the butter. This tastes much better. You were saying earlier, bro, let’s eat a little, let’s share a portion. But it seems nice, right? It’s really good, bro. Bro, it’s really nice. And the yogurt on the side is nice too. It’s worth mentioning that too. We have another stop that scares me. We will eat very nice meats there as well. Hopefully, there will be room for them. We always have room, don’t worry Oğulcan. I’ll open the backup storage for you, don’t worry. I won’t forgive this, you know. We will each eat two of these. For sure. We’ll eat two of them. And there’s dessert there too. Right leg is me. Left leg is the one you took out. I took it out. We can’t fit. Oğulcan and I sat at the table. I said, Oğulcan, are you aware? We’re sitting shoulder to shoulder. One leg is outside. It’s like we’re sitting in a Fiat Bis or something. As if we’re going to travel together to Antalya. Eating with one leg outside. We’re really eating with one leg outside. It doesn’t work any other way. That’s how we tasted the food. We really can’t fit. Our bill has arrived. The kebabs are 600 lira. So the starting price for a portion is 600 lira. There’s 220-230 grams of meat. Half is cubed. Half is cubed. I think it’s incredible. I mean, eating this much meat for 600 lira is an amazing thing. The drink is 50 lira. And we have our sauced bread for 40 lira. It was really delicious, bro. The drink is really nice. Let’s not finish this place because we will continue eating meat. We will continue. We are continuing our enjoyable journey here, Our journey in Bursa, Saying ‘Show me your city’ in Oğulcan’s footsteps. We are heading to our last stop. What are we going to eat? We’re going to eat meat, bro. Surprise. And at least tell them to like the video. Like it, hype it up, don’t forget to comment. See you at the next stop. We’ve arrived at our last stop, Serkan Et & Mangal. This is one of the important places for Oğulcan. Because we shop here all the time. I constantly shop from here. For both home and the shop. Super. What are we going to start with? Now we have a lot of meat in front of us. As if we haven’t eaten any meat today. By the way, you’ve ordered from all the meats. Bro, I ordered from all the meats. So that we can make our sleepy dish. Yes. That’s why I want you to taste all the meats, especially. What are we going to start with? Now we have a tenderloin here. We have a tenderloin, bro. They pour plain oil on top. Plain oil. Yes, plain oil. This is a product that is very famous in Bursa. Not just in Bursa, it’s famous everywhere. Now, here’s the thing. But you say it’s special to here. It’s a product that is special to here. Thank you, bro. You’re welcome. How do they make this? Bro, they grill the fillets beforehand. After cooking, they take a hot plate and pour plain oil over it. The sky is getting dark, as you can see. Right now the time is… Look, this meat is nice. Because the oil on it, cooked properly, leaves a very nice taste on the palate. I’m usually not someone who pays much attention to these kinds of things, but there is this culture in Bursa and there are good grillers who make good meat in Bursa. Since this is one of them, that’s why we are here right now, bro. You’re awesome, really. Nice stop. I guess it’s like this, they weren’t here before. They weren’t here. Actually, since the late 1980s, they were butchering at Tuz Pazarı. Called Altun Kasap. I already showed you that place while passing by today. That place actually belongs to the owners of this place too. In 2018, they transferred that place and came here to get into the meat barbecue business. They were only making meat barbecue products here. Later on, they expanded and restored the restaurant, bringing it to its current state. Nice. So who is Altun? Who is Serkan? Now, Altun is the owner of this place, and Serkan is the name of the guy from whom they took over this place. Are they continuing with Serkan? They are continuing with the name Serkan, but there is no one named Serkan. They are taking over the name Serkan, but there is no one named Serkan. So it’s like this. Mandosi but the photo is Esat. Right? You can’t just write Mandosi here and call yourself Esat while using the name Kadir. Now there is a butcher here as well. So people can shop for their homes. The lower part is also a butcher. Shopping is being done for homes. They can also come from the butcher up there, choose their meat, and cook it. It got stuck in my throat. Okay, I will ask you a question. Forget it. You answer when you finish. Let me cut it into small pieces. The voice changed all of a sudden. The man is a eater. He didn’t throw it in his mouth small. When he throws them all in his mouth. I threw a single piece for a flavor explosion. You can dip bread in its oil. Heart protector. That’s true, but I won’t get into it right now. I don’t want to protect my heart right now. I want to protect my stomach right now. That’s why I will eat a few different types of meat. You can add a little salt, bro. Yes. But let me taste it without salt. Very well cooked. So this lamb loin with its fat I guess not, right? Yes, lamb loin. I’m on Masterchef this year, bro. I made lamb loin and got 3 yeses. Were the meats from here? The meats went from here to Istanbul. So in that program, the meat you used was from here. Yes. I got it from here and personally took it there. Is there livestock farming here? Yes. They raise dairy calves on their own farms. But right now, of course… Then just say no, son. There are sacrificial animals. Is there only sacrificial animals? Yes, there are sacrificial animals. Okay, fine. Are the meats from Balıkesir? Yes. Nice. So, for example, the stuff from here was nice. The location is very beautiful. To reach good products, I’m not just talking about things. I’m not talking about meat. I mean there is livestock. There is agriculture. Fruits and vegetables are also very good. Today we showed it at the Salt Market, I mean really, normally, there must be that fresh in the market, but the freshest ones that come from there are on the same day. And it was delicious, man. It’s served to people on the same day. I think yes, very tasty. How about the melon? I can’t forget that. Yes, that melon was really beautiful. Look, today I regretted not getting it. But I bought walnuts. Let me offer you a lollipop, man. Lollipop. Yes. Lamb The outside too wrapped in lamb tail fat. Wonderful. What we need the most one of the things. Pretty juicy. Very nice. How are we going to eat this? Like this? Directly, man. Nice. Something similar to this, for example I had it in Gaziantep. Wrapped in tail fat again lamb küşleme. The one there too. very tasty but this is also very nice. This one is like this too because it’s thin, I mean, not very thick grilled a little less. Therefore, it has been cooked juicy. It’s still juicy, man. Very tasty. Nice. Look, it’s falling apart. I told you I would fill you up with meat at our last stop. Why did you say that so angrily? I didn’t understand. Today with Oğulcan, really whether the camera is recording or not we talked so much. We support the same team. We like the same things. We love the same foods. It’s a bit like this as if we’ve known each other for years. That’s why I was very happy. Actually, most of my followers are like that. I mean, whoever we meet on the road, everyone says things like that. Dude, it’s like I’ve known you for 40 years. You’re like a friend to me. Yes, but I don’t know most of the people. But ultimately, when we come together with people, it’s really nice. It’s very enjoyable. That’s why I both I thank you and I also thank the viewers. The audience of this channel is really a community that doesn’t exist in any other channel. The audience that understands food is conscious. there’s this thing about eating food that really gets to me a lot. it makes me happy. Because they say, who are you telling what to? I really know very well who I am telling what. I know very well who I am telling. I think the viewers understand this too. I mean, because I say it’s a cheap plate, for example. In the comments below, if they really say it’s cheap, I know how difficult it is under the conditions in Turkey. Now you are also a business owner. Being a business owner is not an easy thing. It’s hard, man. I mean, you shouldn’t always look at it from the citizen’s perspective. You also need to look at it from the business perspective. I think both sides are alone. The business owner is alone, and the citizen is alone. Because no one really stands up for us, I want to eat cheaply. You also want to provide cheap meals. Maybe you want to give to more people. You can’t provide under the current conditions. We can’t provide under the current conditions either. It’s a very bad situation. Raw materials are expensive. Raw materials are expensive. Labor is expensive. Conditions in Turkey. a little bit. Rents are expensive. Let’s not get into these topics anymore. Our smiling face turns into sadness. Exactly. That’s why we’re focusing on having fun. So we are looking to laugh. We are trying to enjoy some things. But with the hope that everything will change. let’s say we do. That’s why when we go abroad we are surprised. I mean, we are not surprised actually. So the money we spend generally abroad doesn’t sit well with us. Because we are eating something delicious. Our potential to eat delicious food in Turkey has decreased. To the second quality of everything, the third… businesses have started to revert to quality. to reduce costs. But this society’s nutrition changing their habits and really this has made us a poorly nourished society. We need to change this. We need to say stop. That’s why I am very I am struggling, for example, to find a good business. Using good products a lot of effort to search for the business I am spending. Sometimes I get sick. So I am experimenting a lot around. If I am not uncomfortable, I recommend that place. Because when eating, always delicious, bro. Did you eat something greasy? There is no chance of something very bad happening. The quality of the food is understood after eating it. If it doesn’t burn, if it doesn’t harm, I mean, not just for that. If the night goes smoothly, let me tell you. I think we should dig into the chops with our hands. Because they are very nice. By the way, I looked at all the chops here. There were also some that had very nice fat inside. Since we ate a little too much today. I chose the one with less fat, but I think it means chop. to say fatty. So it needs to be fatty. There were very nice pieces here. I mean it’s not just about eating, at the same time things you can bring home when you go shopping There are very nice meats. I saw a steak there. All separated in the package. Dallas is very nice. The marble texture on it, etc. And such a rested meat is different, I think. You can’t find it everywhere. You can find it in places like this. Here, it’s also vacuum-packed in a personalized way. it can be consumed comfortably. When the meat is vacuum-packed, there is no color loss. What I mean by color loss is this. As it gets air, the meat spoils. That’s right. Here, because they cut off the airflow, they have such a preservation system. That’s actually nice. You will take it out of the bag, you will put it on the grill, it will end. That’s it. Simple. We eat it with our hands. With your hands, bro. Chop can be eaten with hands. I stopped being polite after Ayanoğlu. Recently, for example, I went out to eat with my friends. Everyone ordered chop. Some found it too greasy. I mean, the fatty part was too much. Did no one want to eat? Bro, everyone left it, set it aside. I mean, I’m saying for the love of God, please don’t do it. So if you’re only going to eat meat, don’t order chop. I mean, I’m saying this. Because ordering chop means ordering something fatty. Now I always say this, but cholesterol… I will be like a channel that increases. I give different advice to everyone. Not always, of course, but chop. If you eat occasionally, you need to eat fatty food. the meat needs to be especially fatty. The döner needs to be fatty. I always say these things in every episode. but I really think they are true things. So I don’t just think that, doctors say the same. It says you need to eat the meat in the chop for brain health. It says it needs to be animal fat. What are you saying? Well, here’s the thing, man. Yes, I’m not someone who loves fat very much either. Sometimes it can grow in the mouth, but here, for example, this. There is no problem with what we consume. I’m not someone who consumes tail fat a lot either. True. But if it falls apart in my mouth when I eat it, that doesn’t bother me. I can eat this. I think this is important too. The way it is cooked is also important. We used to talk about how a good burger should be cooked, right? There are those who cook it less, there are those who cook it medium rare and so on. Definitely in a burger, I think. it should be medium cooked, it shouldn’t be undercooked. So it shouldn’t be pink. In some places, for example, they put a lot of pink. It’s not going. Dude, it ruins the flavor, it’s problematic. I think it should be directly medium or medium well, man. I personally like medium well now. Okay. Medium well and juicy is always my preference. Medium well really tastes good in a burger. Medium well and juicy. Medium rare is a problem for me. It’s harmful. If there is continuous consumption, it’s harmful to health. Dude, more than half of the viewers of this program have continuous meat consumption. In fact, some of them consume it every day. I’m sure there are those who don’t consume anything more than meat. Wait a minute. Meatballs are also very nice. Actually, it looks like a guest star. Yes. But it’s a contender for the lead role. Definitely, in today’s meals, for example, sour meatballs, I would always put that as number one. But this would come in at number two. Look, even though there’s so much meat, it comes in at number two. Yes. It was a very nice meatball. There are no additives at all. Nothing like that. It’s obvious. You can taste the meat. Juicy. Look, it’s still been waiting for how many minutes. The juice hasn’t frozen yet. Probably cooked in its own fat. And it’s fatty too. It’s not like that either. It’s not a fat-free meatball either. When something extra is added, like you said, it starts to freeze. For example, how it happens with sausages, the freezing starts after they are cooked. For example, sausage, buffalo sausage is very nice, but if it’s special. if it has been made, last year I had one, there is a Rotisserie Ömer in Thrace. I have a sausage that I got from Rotisserie Ömer. Bro, oh my God, that sausage is my favorite to this day. one of the best sausages I’ve ever eaten. There’s no need for anything else in the pan. I’m starting to cook just a little bit. I’m adding just a little bit of water. To prevent it from sticking. To prevent it from sticking. Other than that, it’s all upside down. I don’t keep it for too long. Bro, it’s incredible. Look, put it between that bread. Add some nice sweet ketchup. You can eat it until morning. So soft. So soft. You also get meat. But you’re cooking it right, bro. By adding a little water. Some people pour oil. Oil is also cooked. This time it hardens and crusts. You don’t put oil in sausage, friends. It ruins the texture. You don’t put oil in sausage. Which sausage has oil added to it? Hasan Arda Kaşıkçı explained that on HTalks. This is how it is in number 3 quality. For the lowest quality sausage, you need to grease the pan for it to taste good. But other than that, for quality sausage, you really don’t need anything. It cooks beautifully in its own fat. Haydarİ. Okay. You must try it, bro. Is it good? Very good. Haydari, borani. A bit watery. I couldn’t reach it. Maybe because we let it sit. What? Spicy paste. With walnut topping on it. Did you notice, bro? We consumed less bread. Or we didn’t eat here at all. We didn’t eat here at all, right? Before coming, Melike also filled up on bread. True. True. He says we consumed less. Did we eat bread today? They bring these breads frozen, but they cook them here. So when it comes to the table, it comes with the smell of hot bread. That’s nice. This is quite spicy, huh. They cook the bread according to the customer. What do you mean by according to the customer? What I mean is this. Today, they are putting on a show. There is a certain number of tables inside. They bake according to that. It goes out hot in front of the customer. You mean according to the number of people. Yes, according to the number of people. They don’t say, ‘Okay, let’s make it a bit more roasted for you’ when they see me, you know. Alright then. So that the customer continuously consumes hot bread. Nice. Honestly, I got really full today. I’m looking for what to eat. Then I told myself, ‘Stop Onur, don’t eat more.’ I can’t handle it. For example, we haven’t even touched the salad yet. It would be a shame to miss out on that salad. Can you pass me some olive oil from there? Right away. It would be a shame for the one who prepared this. That’s why we need to eat it. From our salad. Let me pour it like this, bro. Currants, walnuts, tulum cheese, Mediterranean greens, cherry tomatoes, and cucumber garnish. You emptied it out. I was waiting for it to sit there. I love olive oil in salad, bro. Okay, I like it too, but you really harm the company, you know. As a customer coming in. Is that pomegranate molasses? Yes, do you like it? Do you like it? Are you going to empty it a bit too much? You got scared, didn’t you? Okay, that’s enough. I think that’s enough too. Yes, by the way, our salad is nice. With cheese, corn, and currants. This is a salad that goes perfectly with steak. And over here… The cheese is special for us, it’s produced just for us from Bitlis. Special cheese from Bitlis is coming to you. Yes, for this, for this morning. What kind of cheese can you migrate? Well, normally they call it Erzincan tulum cheese. Yes. This one is a bit… Bitlis tulum. This is the tulum produced in Bitlis. Kept underground in Bitlis. Kept underground. Okay, nice. Today I had soup, isn’t that good? You ate a dish you never had in your life. But it didn’t overwhelm me too much. We really ate a little, bro. God bless you. Yes, I’m setting our salad aside like this. Let’s taste that too. Detox. Detox. Are we starting? Let’s get started, bro. As of today. The olive oil suits it, doesn’t it, bro? It suits a lot. It has turned out very beautiful. Honestly, Oğulcan. Thank you very much for today. I mean, the first in the concept of showing around the city. I am very lucky to have started with you. We had fun and ate very delicious food. You really led me beautifully. Until you finish the bite in your mouth. I can talk like this, no problem. I can wait for you. Because this is the fun of the job. I mean, I can talk until morning. I will tell whatever I want to tell. No problem at all. You can finish what’s in your mouth. Thank you very much. I mean, you put in a lot of effort today. And we’ve been talking for almost a week before this. You said, ‘Don’t worry, I’m making the plan.’ I didn’t interfere with anything. We had a lot of fun, but really. I mean, we laughed a lot in areas you didn’t see behind the camera. We had a great time. I promise you, I will come to POV Burger in Istanbul. But I say whatever I think, you know. I know, brother. I witnessed this transparency today. But let me put it this way. The reason I say this at least is that you say some things according to my style, according to my taste, but whether to take this into account or not is up to the businesses. I’ll tell you separately. Because I want you to do better from now on. Thank you, brother. We won’t cut off communication from now on. When you come to Istanbul, we can have a meal together too. I’ll organize a tour for you as well. That would be nice. I would be very happy. First of all, brother, thank you for coming here and touring the city with me. You’re welcome. I had already written this to you. You also got back to me. In fact, I was surprised when you got back to me, and it happened in such a short time. I was actually planning this thing already. I had been planning the concept of showing you the city for a long time. When you sent me a message, I said, let’s get started. A very nice guy sent a message. I got to know you. That’s why I’m very happy. I’m also very happy. We had a nice shoot. Yes, it was fun. I was a little excited. How was it then? Tell me a bit about it. Bro, I was excited when I first came in the morning. In fact, I had written a script for myself. I thought I would enter like this in my notebook and talk and so on. You’re great. Very good. Later on, it turned out that it wasn’t like that at all. It’s not like that. We’ll continue with improvisation, whatever comes out of our mouths. Exactly. At first, it was like this, the first breakfast in the venue, I still had a bit of anxiety. I couldn’t shake it off. Of course, it was all about the supply chain and stuff. The supply chain and all that were there. After we started improvising, a sense of relief came. Rumeli Lokantası messed us up. That’s where we started shouting and calling out. The moment I felt that there wouldn’t be any food left in that crowd, I lost myself. I was already starting to open up. We’re going to be hungry, man. You need to come. It was running out. Of course. We barely caught the tail end of it. Really, Truly. I will come there again. But I will start sleeping at the door in the morning. You know how there are as many matches as Fenerbahçe has in the combined ticket. They line up at 5 in the morning. I will enter there in the same way in the morning. When you come to Bursa, you can visit these restaurants. But definitely check the previous Bursa guides first. Because we have made two of them. The last one was two and a half years ago on this channel. Yes. A long time ago. March 2023. Look, you probably remember. It should be so. Super. We haven’t filmed a video in Bursa since March 2023. Shame on us. I think there will be one more Bursa video. It will come, bro. I think it will come in winter. It will be nice. We can also go to Uludağ together in winter. Will we ski too? We will. Okay. We can make a board together. I will try this time. Can I do the closing, bro? Of course you can. Thank you all for watching Foot-Tasting on the go. We send you all a big hug full of love from Bursa with my brother Onur. Of course. Don’t forget to subscribe to the channel, like, comment, and hype it up. How was it? It felt a bit like that. It seemed a bit scary though. Anyway, you’re a likable guy. I’m sure everyone liked the video very much. You can also follow us on Instagram. We have plenty of posts every week, during the weekdays. Quick Bites, will continue to make these guides from all over Turkey. Maybe the next City Tour Guide will be in your city. Look, I’m not just saying Turkey, I’m saying city. I can come to every city in the world right now. I can even fly to Argentina.. it’s not a problem. Just call me. I promise I will come. Wherever you are. Even if you are in America, I will come, but you will tour your city, I will pay the bill. We agreed, right? We agreed, Okay. Then next week, See you on Thursday at 7 PM with a new video. Goodbye. You are absolutely right, we didn’t tell you the bill. By the way, we got into the food, we finished these too. There is nothing left. I asked for the bill, our bill has arrived. Let me now tell you one by one what we ate. The meatballs came as a portion, 340 lira. Lamb loin, I mean the meat we ate here, 792 lira. This is quite a large lamb loin, they cut it like this. Lamb tenderloin, the one wrapped in tail fat here is 385 lira. The lokum, the portion came, 660 lira. Pork chop, two items came, 341 lira. Our salad with Tulum cheese, for two people, 250 lira. We also have two waters, 20 lira each, 40 lira. In total, 2808 lira. I mean, being able to eat so much meat and paying 2808 lira made me happy, to be honest. Because when you try to eat a meal like this in a steak restaurant in Istanbul, you pay 3 or 4 times this amount. Yes, bro, that’s the price range. Exactly. So for 2800 lira for two people, when it’s for two people, each person has eaten this meal for 1404 lira. Here, additional service is not included either. That’s a nice thing. I mean, I’m sure many people get hung up on this. There are those who don’t go to service businesses, I know. Yes. There are quite a few around us. So it turned out nice. Now that we’ve mentioned the price, we set this aside, and continue eating. Goodbye, see you.