ETİLER LEZZET REHBERİ (En salaş pideciye ve en küçük ocakbaşına gittik) – Ayaküstü Lezzetler

ETİLER LEZZET REHBERİ (En salaş pideciye ve en küçük ocakbaşına gittik) – Ayaküstü Lezzetler

İstanbul’un en lüks semti Etiler’in gizli kalmış salaş mekanına ve 39 m2’lik en küçük ocakbaşına gidiyoruz. Bu hafta, Onur Ziya Demir’in izinde Etiler’in lezzetlerini keşfediyoruz.

Bu bölümde Türkiye’nin en nitelikli dondurmalarından birini, Etiler’in yeni mahalle pub’ını, 39 m2’lik alanıyla Türkiye’nin en minik kebapçılarından birini, börek konusunda ritüel adreslerden birini ve Etiler’in damak çatlatan salaş pidecisini keşfediyoruz.

Videoyu beğenip kanala abone olarak desteklemeyi unutmayın! ❤️

Giriş: (00:00)
Ceviz Ev Yapımı: (02:25)
Samsun Bafra Pide: (07:44)
Sorvetta Ice Cream: (20:51)
Citra Gastro Pub: (27:54)
Mini Kebapçı: (43:46)

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, 25.09.2025 tarihine aittir.)

– Ceviz Ev Yapımı – https://maps.app.goo.gl/1MG7s6sjkpU3GyQh7
– Samsun Bafra Pide – https://maps.app.goo.gl/aWQZ7DLsb4ZbTweWA
– Sorvetta Ice Cream – https://maps.app.goo.gl/UqNHa3Z91bNhHgQo7
– Citra Gastro Pub – https://maps.app.goo.gl/zoyv5pX2rdef3jjcA
– Mini Kebapçı – https://maps.app.goo.gl/8EHPaE3x9NdP4V9G8

#ayaküstülezzetler #etiler #etilerlezzetleri #reklam

There is no country without a Turk. You say that if there is a Turk, there are beautiful things. There is a Turkish restaurant everywhere. This pastry can be eaten every day, every hour. We have been chosen first in the dough category three times in the world. There is a vanilla pod from Madagascar. It’s like this wine. The taste keeps changing. Dipping is our ancestral sport, you know. The dough is about the thickness of A4 paper. It’s that thin. It has never been made in Turkey. It’s hard, we will make a salty beer. We have come to one of the smallest ocakbaşı (grill) places in Istanbul. Its name is Yampiri. You are a Fenerbahçe fan. You know the crab walk, bro. There is currently nothing better in terms of price/taste. I am tasting this. I am tasting it again. I am enjoying this now. Uff. I am back with a pleasant video. This week we are in Etiler. A very nice video is waiting for you. Before that, I want to tell you a little bit. Today we will taste different flavors of the neighborhood, that is, my own neighborhood. To be honest, I had shared this on social media before. There are businesses here that I have ordered from home for a long time, and even tried by going there. We had never published these on Ayaküstü Lezzetler before. I didn’t even publish them on my own Instagram account. Therefore, the flavors you will see today have actually remained a bit more hidden. In fact, there is one among them that is one of the most shabby places in Etiler. Brew your tea or coffee. Sit in front of the screen. I know there are also people eating. I usually eat while watching my own video too. I am accompanying you like this. I am sure you will like this video. So don’t forget to hit the like button. Also, if you are not subscribed and are watching for the first time, you won’t miss the next videos by subscribing. And of course, after the video ends, with your comments. I would be very happy if you support me. Different flavor stops below it would be great if you leave a recommendation. Then the Etiler Flavor Guide begins. Ahmet has a lot of fun. We have arrived at our first stop, Ceviz Homemade. This is located in the Etiler Akatlar area. This is one of my rituals. Whenever I want to buy such pastries for my home, I come here. Or whenever I want to get appetizers, I come here. I will explain a bit more. Let me first talk about what I have in front of me. We have a spicy menemen with cheese. A sister from Amasya makes it inside. She made it very well. Kudos to her hands. We have two potato pastries. We have two cheese pastries. We also have a dill pastry. Dill pastry, is truly a special flavor for its enthusiasts. It can’t be eaten just anywhere. It can upset your stomach in some places. I really love the one from here. I always come and get it from here. That’s why I wanted to show it to you. Since we will start with the pastry, this pastry, is shaped like a mold, like a loaf. I want to show you something. You can see it like this, I guess. It’s so perfectly bite-sized that I mean. Of course, I won’t swallow it in one bite, but probably half of it will go down. This is not an extremely crispy pastry. But it’s a very delicious pastry that can be eaten right alongside tea. I will say it very clearly and directly. Some mornings after I go for a walk, I get this pastry from here on my way home. I think it’s very tasty. I have one with cheese. Now I’m tasting it. This pastry can be eaten every day, at any hour. Especially in the evening, on the side, with cheese, cold cuts, tomato, cucumber a nice evening breakfast would be amazing. By the way, I really love breakfast in the evening. Now there are so many pastries, but, On the other hand, I need to get this bread. Because there is a menemen at stake here. And if there is menemen, dipping is our ancestral sport, you know. I’m going to mix it in such a way that the cheese melts nicely inside. She said it’s spicy. Hopefully, it won’t knock us down in the morning. The spiciness wasn’t too much. But the tomatoes and everything taste really good. There is nothing bought from outside here. From stuffed grape leaves to cookies, to pastries, to desserts, to appetizers, everything is made fresh daily. It comes daily. For example, right now it’s 10:30 the appetizers haven’t arrived yet. In about 20 minutes, half an hour later, around 11 o’clock new products will have arrived here. Therefore, since you get it daily, you eat everything fresh. On some days, for example, when I want to skip a meal, I come here and especially make myself a platter of appetizers. I make a daily plate. When you want to get just for one person, for example, instead of getting a big one from the market, you can’t get it, you know. Unfortunately, that’s the situation. Here, that option is available. So just for yourself, enough for you only, that won’t stay in the fridge, you can get as much as you will finish. I think this is very important. It prevents waste, and you end up eating something healthy. Many people who come here, especially at lunchtime, come to prepare healthy plates. Couscous with greens, beetroot, and artichokes, prepared with seasonal vegetables there are a lot of appetizers. I really like it. but for breakfast I personally haven’t come here and sat down. I usually always took it to go. I think I will come again for this menemen. This menemen is prepared by the Amasya sister inside like this. First, she cuts the tomato. So she makes it from fresh tomatoes. She also breaks the egg over the pepper in the same way. she makes it by mashing it very beautifully. In the end, there is a touch of cheese. They serve it with bread. I also really liked the taste. It looks very beautiful. I am enjoying this now with pleasure. This place is during lunchtime. It feels like a place of judgment. but I think like in the afternoon to come around 2 or 3 o’clock like this it can be more logical. It calms down a bit more. Keep it in mind. Right now, the morning hours are calm too. but the appetizers come around lunchtime. Now our potato pastry has arrived. This is how the inside looks. We love this a lot too. The potato is a little mashed. That’s why the consistency is nice. I liked it. I think everything that can be made with this dough is very delicious. They make it by hand. They make it fresh every day. I had mentioned this. I can especially say that they have other pastries as well. For example, besides this pastry, They also make Bosnian pastry. By the way, let me mention it while we’re at it. I think they make very nice dumplings too. You can also eat dumplings. It can be very delicious during lunch hours. I will also cut my dill pastry in half like this. Let me show you again. Cheese and dill. The inside is very soft. I’m not saying this just for the sake of saying it. You will see, you will taste one of the best dill pastries. The smell is also very nice. It’s not very oily, but the taste is really because it is like cotton It goes very well with tea. A nice breakfast. I love this place very much. By the way, in the place we are at We had filmed a lot of videos before. There is a hamburger place called CATCH-N-EAT over there. Some of you might remember. They make very nice smash burgers. There is Çağlar (Antakya) Toast in the back over there. We love those too. The area is referred to as Akatlar/Etiler. I think this is one of the tasty places here. Especially I can say, when you crave something during the day. You wanted to order a nice single-plate appetizer. You can get it from here. Our breakfast turned out very nice. Let me ask for the bill. Then let’s continue to our next stop. Our bill has arrived. Our very delicious menemen is, 250 lira. Our dill pastry is 25 lira. We have 4 pieces of börek. They are 240 lira. Our tea is also 50 lira. In total, 565 lira. We are happily concluding our first stop. See you at the next stop. Now I am taking you to an interesting place. Because there is no seating here. It only has two tables. Actually, a little bit more, that the residents of this area have ordered, one of the products he mentioned at home. Samsun Bafra Pide. I also suggest you, when you come, to take this. To take a package from here and eat outside. Because there is no seating area in front of it. Actually, there is. But when there is a crowd, the master might panic. That he himself, when we talked on the phone, his request was this: If people take it away more rather than staying here it would be much more correct. In a more controlled way for me he said I can manage that stage. Let’s go there now. In the most casual place of Etiler let me show you how to eat pide. They have very beautiful products. I told them at home about 3-4 times and after a certain approval I decided to record a video. The master is from Samsun, from Bafra. Previously, he had a business in Arnavutköy. He transferred that place. He has been running this place for 5 years. A building’s looking at the back side a shabby, small shop. There are a few more shops next to it, but we are at the pide shop today we will eat our delicious meal. Let’s see. Let’s go. One of the tastiest stops in Etiler. We have arrived at one of them. We are at Samsun Bafra Pide. With Master Ercan. How are you, Master? Thank you very much. Welcome, sir. Thank you for having me. It’s been 33 years. Yes, it’s been 33 years. You started at the age of 12, Master. I started at the age of 12, I started as a dishwasher. From being a waiter and a busboy, we reached the level of mastery. We have completed 33 years. You are from Bafra. I am from Samsun Bafra. Yes. My mother is from Alaçam. Nice. There are very beautiful lambs in Alaçam. Yes. Animal husbandry is very good. That’s true. I think the people in Bafra care a lot about product quality. More precisely, all of Samsun is like this, but Bafra is a distinct group. Yes. When I go to other cities outside, all the masters from Bafra are very meticulous. But from what I’ve seen, you are a little bit more meticulous. Excuse me. Both the product quality and your explanation are very nice. Just now, we chatted a bit with Master Ercan. He always brings the products from different places. For example, the roasted meat comes from Rize. What about the butter? The butter comes from Çayeli in Rize. Very nice. The pastrami comes from Samsun. We have a famous brand. Çamlıdağ. Çamlıdağ. You might have seen it in the Samsun video. Yes, Çamlıdağ. They have both butter and pastrami. They have cheeses. They have a lot of products, but I think it really needs to be a product of that region. Yes. Our minced meat pide is made from beef. Zero, fat-free. It is roasted. The fat is drained. Isn’t roasting important? Some fat comes out of it. Yes. That fat needs to be removed so it doesn’t disturb. Yes. We strain it and then mix it with onion. But you used to mix it with raw onion before. Thanks to the customers, it seems they have changed it a bit. Yes. The onion stays very large. It stays raw. Because we get the taste of onion in our mouth. Now we kill the raw onion with hot minced meat. Yes. That’s healthier. They liked it. It caught on. That’s how we continue for now. Master Ercan, don’t be fooled, we are chatting now but he is a person who has been to many places in the world. I mean, you worked in China for food. Yes. Where else? There was Dubai. Israel. Which country affected you the most? China. Yes. Isn’t it very different? Life starts at night there. Really? The markets are set up at night. They set up at 5 PM. They wake up at 5 AM. So for me, for example, I don’t have much of a dream to eat in China. Because I don’t think I can find anything good in China, but many of my friends say that; when they go to China, for example, there are businessmen. They bring products from there. When they go, they say we really went to beautiful places. But is there really a beautiful place there? When you say beautiful place, there is no country without a Turk. Yes. You say if there is a Turk, there are beautiful things. Turkish restaurants are everywhere. Yes. That’s why they eat unhealthy food themselves. Healthy according to them. Yes. So you won’t see anything like a spider, or a bug on the roads. Really? Yes. Sewer covers are opened. The oils on them, the foods are taken. And they take them to feed the pigs. Oh my God. Yes. Anyway, we are talking about beautiful things. Yes. The Chinese have really figured it out. In automobiles, in technology. There is probably nothing you can’t find there, right? No. There was only Bafra Pide. They saw that from you. Yes. We counted the products, but there is also the flour part. I mean, the dough part. You make it with a leavened dough. Leavened dough. It doesn’t rise too much, but for a short time, I guess. It rises for about half an hour to an hour. What else is there? Flour, water, salt, sugar. Flour, water, salt, sugar. Sugar is also used a little for browning, some masters don’t use it, some do. Most masters add oil to it. Yes. Normally, oil is not added. I think so too. The essence; yeast, salt, sugar. The dough I ate in Bafra, and the pide I ate in Samsun were making a slightly oily dough. More elastic. Yes. Some masters also added liquid oil on top. That seemed a bit strange to me. Because the dough there should be thin, it should be crispy, it should be long. It adds elasticity, okay. Oil adds a bit of elasticity, but if the dough is too oily then. It should also be to hold the ingredients, right? You said something earlier that was very nice. The dough weight in Bafra is different from the dough weight in Görele. What was that, master? The dough weights increase according to the region. In Samsun, it starts between 150 and 180 grams. In Ordu, it becomes 200 grams. From Ordu to Giresun, it becomes 220-250 grams. When we reach Trabzon, it becomes 300-350 grams. As we go further, it becomes doughier. Yes. So they eat bread-like things. But as you come towards Bafra, it gets thinner. Yes, thin and crispy. Being crunchy is important. How many grams is it roughly? Between 150 and 180. 150 grams. So when you think about it, a pide of 150 grams is a very small amount. Yes. It actually helps to hold the ingredients inside. Yes. So when you eat it, it’s thin and crispy like a seed in a way that won’t bother you. It shouldn’t sit heavy in the stomach. Yes. You eat it crunchy like a seed. Happiness, along with butter. I just said that. I said I’ve ordered 3-4 times to home. And if it really comes this quality in the package, I can’t imagine here. But I also said this. Don’t come here and eat. Because the master really has a small place in terms of square meters, when it’s crowded on top of each other, which usually happens after the video. You should come at a slightly calmer time. Or you need to adjust the hours. Yes. But you normally work as a delivery service. Yes, primarily delivery service. I thought it was only in Etiler, but you cater to a much larger audience. Where do you have locations right now? There is Ayazağa, Maslak, Gültepe, Çeliktepe, Sanayi, Beşiktaş, Nişantaşı, Emirgan, İstinye, Yeniköy. You can place an order. So if you search for Samsun Bafra Pide. I think this is the most casual place in Etiler. Yes, the casual place. But it’s also the most delicious place. Because there is no better pide shop around here. Everyone says so. I’m saying this as someone who has really experienced it 3-4 times. So I’m not just saying this for this video. I’m not saying it just because we met Master Ercan. He is really very skilled and the product is very good. He also ensures extra sensitivity for it to arrive hot. For example, you put gelatin so that the egg doesn’t spill on the pide or the meat doesn’t spill either. Normally, not everyone does this. When I shared this on the internet, some of my followers said this pide is worth eating. Because if the master puts that gelatin there, he wants the product to arrive properly. Usually, there are issues with delivery service. It’s not the business’s fault, but the couriers shake the packages. Somehow, that product can go wrong. But I really love the taste of this place. My advice is to come here and get your package. Sit and eat in one of the nearby parks. Yes, they should eat here when it’s calm, but normally… after 3 until 10 in the evening… Bro, don’t say that, it can be crowded here at 3. I can’t explain it to you, Ercan Abi. I want people who know Bafra pide to eat it. Then when they come back, they say, is this much oil put on the pide? or when they talk about why the pide is so hard. you understand that you don’t understand. There are no such people on our channel, bro. And also in the world, we were chosen first three times in the dough category. As Bafra pide. I think those who know should eat it. I think so too. But %99 of the people watching this channel know it. Don’t worry, bro. You’ll see it too. Let me put it this way. Let’s have two pides then. Let’s get one normal Bafra pide. It has minced meat. Nothing else is inside it. And let’s get a Trabzon pide. Do you make that with cheese? With cheese. Okay. On top, one egg, sunny side up. Please. Then I leave the art and the artist alone. I am stepping back. Thank you in advance. Thank you very much, Mr. Onur. The most casual restaurant in Etiler is Samsun Bafra Pide. I am here with two pides. In front of me, I have both Bafra pide. Thin, crispy. With plenty of butter on top. We also have Trabzon pide. It has a single egg yolk inside. First of all, if you want, let’s start with Bafra pide. As you can see, the butter looks very nice. The dough is about the thickness of A4 paper. So thin. Crispy. Perfectly cooked. Crispy. I don’t know how to show it. It’s so thin that it holds the filling perfectly. The minced meat has left its fat inside. Very delicious. And I think an important point about Bafra pide is that the onion doesn’t overpower the minced meat. The exact amount is perfectly balanced. I loved it. I will come back to this. Here we also have a nice spoon. With this spoon, I dip the egg yolk and spread it a bit like this. I’m putting our nice cheese, our cheddar cheese, in my mouth. Especially because the dough in this one is a bit softer and more tender, I can say it’s easier to chew. It’s in a more easily edible state. Uff. It looks very nice. The cheese stretches beautifully. By the way, I let it sit a bit again. For the shoot, I waited almost 2 minutes, but as you can see, it has become just right for my mouth. I got my hands a bit messy, but I love this when eating pide. This place is really a small spot and doesn’t have many tables in front. I’m sure because the product is so good, you all will come, you will try it. Just a little bit of patience. Especially while cooking, you need to be patient. Because these pides are not made in a hurry; I prepared them, threw them inside, and they don’t just cook like that. Each has its own process. For example, this Trabzon pide is rested for about five minutes before cooking, or rather, before going inside. Then, a piece of butter is added and it goes into the oven. Cheese is not added yet. Afterwards, once it has cooked a bit inside it is taken out and added to the cheese. It goes back to the oven. If you want an egg taking out the egg touch again they place it on top and keep it in the oven for a little longer. Then they take it out and this way it comes before us. The egg is also cooked very nicely. Normally, they leave it with the white. but I only wanted the yolk. If you want let me know when you come too. Bafra pide is a different event. Now normally they would say The master doesn’t roll it out by hand. Here, they roll it out with a machine but while I am shooting I had stopped the order. At the moment of the order, with such a fast circulation happening, unfortunately, the chance to roll it out by hand becomes very difficult. Because it becomes difficult, it becomes necessary to use the machine. But it speeds up the process. So while one takes 20 minutes, the other is ready in 7-8 minutes. After rolling out the dough, the master puts the minced meat inside. and then stitches it. In the language of mastery, this is called dough stitching. One by one, he fills it completely by hand. Then, shaking it, hitting it, he stretches it out. It goes on the shovel and into the oven. The oven is not a wood-fired one. Gas stove but it is a stone oven. at temperatures of 350 degrees. Therefore, at this temperature in the fire of the armchair, that is, in the corner it cooks in about 10 minutes. After taking it out, they cut it in half. They put butter inside. and there is probably sound coming now. Crispy sounds are coming. This is for me the best Bafra pide I’ve eaten in Istanbul. Please, please. Do you know where I come from? Where from? I come from Izmir, do you know? To eat pide from Izmir. You come to Istanbul from Izmir but you come here to eat pide. I come here to eat pide. I’m telling you so you know. I was born and raised in Samsun. We are used to this flavor. Details in this style are very nice. Because when the customers from here come it’s more correct to at least listen to them. And the gentleman is coming from Izmir. People come for this flavor. And as he said, when he gets used to here. when you get used to this flavor it can’t be eaten anywhere else. That’s very true. For example, if I have a favorite dish, I want to eat it at the place that makes it best. I won’t eat it anywhere else. Because for me, that’s the best criterion. Vedat Milor has a saying. Vedat Milor eats şöbiyet at Zeki İnal in Gaziantep. He says you should eat şöbiyet here. I do not recommend it. Because after eating here it won’t make you happy at another place. That’s why it’s a very true saying. After eating at a good place You don’t want to eat at a bad place anymore. That’s why this place is highly recommendable. one of the places. Let me also mention our bill. minced meat Bafra pide 425 lira cheesy and egg Trabzon pide 400 lira they don’t charge extra for the egg our ayran is also 80 lira I think if you like Bafra pide or rather if you like pide if you like dough you must eat pide here. But as I said, the place is very small. That’s why when you come here be aware that the waiting time might be long. if you come with a very hungry stomach, when your blood sugar has dropped, be a little more careful definitely get it packaged eat it somewhere nearby if it gets crowded here my advice is especially after you get used to this place I don’t think you’ll easily find Bafra pide anywhere else I wish a good meal to those who will come here in advance. let’s cool off a bit at our next stop. let’s go for a different flavor let’s go to a special ice cream shop after that, the video will keep playing see you I have arrived at Sorvetta Ice Cream. this place opened 4 months ago a wonderful ice cream shop but it’s not a standard ice cream shop Sorvetta opens at 12 o’clock. it is open until 11 PM. if you are going abroad, be sure to have special addresses there. you are visiting but I think this place is the world that you can see on it the most thought-out one of the places that makes ice creams there are reasons, I will explain but because I have an ice cream that is starting to melt in front of me the sun, as you know, is at the top there is milk chocolate caramel pretzel here it has maldon salt and pretzel inside I will explain what it is let me taste it first let me interpret it that way I think it would be nicer. the milk density feels very nice the salt, sea salt is coming from behind the pretzel crunches on the palate the more you chew, the more it comes to the forefront it’s salty by the way there is sea salt too but the taste of the caramelized sugar is also so nice but it’s not like a concentrated caramel it’s a caramel that was taken just before it turns into caramel by burning the sugar that’s why the taste comes in a light way today I want to try four ice creams here actually, there are very nice ice creams on the menu I will pop this in my mouth and try the second ice cream the chocolate looks really nice it’s a very nice chocolate with 41% cocoa content I really loved this our second ice cream is French toast I will explain what it contains by the way, the owner here is Emir Altaraz he has both worked in French pastry and received his training that way about 15 years ago after receiving this training then in different restaurants he has worked in French pastry he has worked in New York and Paris in the emergence of these recipes his experience also stands out let me taste the ice cream then I will explain what is inside I can see the beautiful vanilla bean specks on it. a very nice slightly burnt taste came later it contains brown butter There is a vanilla bean from Madagascar they smoke that vanilla bean by burning sugar they do this themselves afterwards, they use it in ice cream this way they make it from Jersey milk here they only use Jersey, buffalo, and goat milk they do not use any other milk to find the best quality of those they source from about 30 different places it’s really not a matter of just thinking. they put in a lot of effort now I’m going to tell you about an ice cream we’re going to eat even the preparation stage takes 4 hours it is cooked on low heat I’ll explain that to you shortly as well. they use different cocoa beans in different chocolates. specifically, it should be said called B Cooperation they also use chocolates that have a certification. the chocolate they use is the French Valrhona brand. many people use different Belgian chocolates, you know not those, this is a French brand and I think its taste is very different from the others you get a more authentic chocolate flavor you can taste its creamy texture and the lingering flavor it leaves on the palate by the way, the ice cream, so far, this has been my favorite between the two I’m tasting it again oh, this is like what we used to eat in our childhood. like ice creams where I taste real milk. and the consistency is so good that and it doesn’t have a freezing effect on the palate it’s so hot, it doesn’t melt right away it’s like eating the filling between such a biscuit I mean, there’s Nogger, you know. Very nice like Nogger. produced in limited quantities by the shop The ice cream called Midnight Chocolate is like this too. this is made from a special chocolate called Manjari. 64% cocoa content there are actually very limited quantities of this chocolate in Turkey therefore, if you come and there is chocolate available, this ice cream is on the menu but if not, then too bad you will have only watched this on YouTube because it is a special product, the demand is also very high let me taste it I will also explain what is inside. there’s a taste coming from the back that’s similar to cherry from the chocolate? Very acidic, yes it has a lot of acidity it’s as if there were cherries in it. Forest fruit. Yes, I’m getting a forest fruit flavor. It’s like raspberry. Like a raspberry. This is like wine. The taste keeps changing. Exactly. This is a very interesting thing. Look, I’m seeing this for the first time. This is not the chocolate flavor I expected at all. It changes color quite a bit on the palate. You’re constantly getting something different. Vanilla beans They steep it for about 3-4 hours. They add that steeped water, and on top of that, they add Maldon salt. They make vanilla syrup. So it contains vanilla syrup as well. The interesting part about this is we call it ice cream, but it’s actually sorbet. Because it doesn’t contain milk. It looks like a rich chocolate milk ice cream, but it has nothing to do with that. The taste really surprised me. I got a chocolate flavor I’ve never had before. I hope you find it here when you come. And definitely try it. Bro, it feels like in a fruit orchard. It feels like eating chocolate. That’s so ridiculous. You have already shown right and hit left. Very nice. Well, this is very nice. He has settled into a number right now. Clear and straightforward. Honestly, it’s really going to be a favorite. I liked it a lot. Our last ice cream at Sorvetta has arrived. It’s called Coconut Rice Pudding Ice Cream. This is a different level. Because Arborio rice, which we know. It’s prepared with risotto rice. At the same time, it contains coconut cream. So there is coconut cream and coconut. These are 4-4.5 hours. on low heat around It’s made by cooking slowly. And something wonderful like this comes out. I’m very curious about the taste. They usually make it like this, in Lisbon, when you go to Portugal, they make Rice Pudding like this. It’s like the rice pudding we know, like homemade rice pudding. I wonder if it tastes like that. It really tastes like that. You can also taste the rice. It’s now like this. it’s almost reached the melting point with the rice. the taste of coconut it comes on strongly afterwards. This is very nice, look. This is really something too. one of the flavors that could be a favorite. Very light. The sugar is almost nonexistent. So it feels almost nonexistent. They use very little Jersey Stew in this. the taste of rice and coconut cream you are getting a lot of this. Very nice. My number one favorite. Midnight Chocolate. This is the second one. This was really a product I was curious about. And it really turned out to be very delicious, just as I guessed. I will finish this one too. Let’s ask for the bill. After we mention the prices, we will continue to the next stop. Our bill has arrived. All the ice creams are around 90-100 grams. So each scoop is quite large. Almost twice the size of the scoops outside. Midnight Chocolate 210 lira. French Toast 180 lira. Coconut Rice Pudding 160 lira. Milk Chocolate Pressel 200 lira. We really liked the ice creams here. Especially if you want to experience a real ice cream, which I think will make you feel like you are abroad. You have to come here and eat the ice cream. You need to taste it. Moreover, if you live around here, If you are in Etiler You can also order online to your home. See you at the next stop. See you. A topic that has been missing in Etiler for a long time has now been addressed. We are at the Neighborhood Pub. We are at Citra. This is opened by 3 Kafadar. a very interesting pub. At the same time, the restaurant menu It is progressing under the control of Burak Zafer. The beers and foods we will taste today are going through their control. As you know, 3 Kafadar is one of the oldest craft brewers in Turkey. They have a total of 18 craft beers they have made themselves. They serve 8 of these here. The remaining beers are also from different craft producers and major beer producer brands. There are a total of 12 taps inside. 8 of these belong to 3 Kafadar. First, we have Clockwork in front of us. This can be considered more of an entry beer. It’s lighter. Easier to drink. Like a starter beer. Next to it is the pretzel that Burak Zafer loves very much, which we tasted before, if you remember. This is its stick version. It’s a bit more of a special interpretation for here. If you want, I can start with this first. There’s an herbal acidic sauce. They’ve blended it with that. Now let’s take a look at the beer. It’s really light. Clockwork is a bit more like a pull beer, but in the Italian style. In the style of dry hopping. And 3 Kafadar was the first to apply this. In fact, it’s uniquely applied by 3 Kafadar. A bit more of those floral flavors. Floral notes are more prominent. While doing this, the dry hopping process goes like this. After the normal fermentation is finished, hops are added again. And it continues to steep that way. It becomes more pronounced. The main aromas are gained at that time. I really liked this. It pairs well with food. Today there will be 4 different flavors here. That’s why I will try 4 different beers alongside. I will take a sip of each one. So let’s move on to the next flavor together. Our second flavors have arrived. Smoked sausage croquette. And at the same time, our beer called Tütsü has arrived. An important feature of this beer is that the malt is smoked with beech wood. It is processed with that. Therefore, the croquette, which is a smoked sausage, goes well with it. a nice beer that can accompany it. This needs to be mentioned specifically. They bring the sausage inside the croquette from Macedonia. The chef here, Burak Zafer, especially gets this from Yıldırım Neighborhood. I see parsley. He has made a very nice croquette. First of all, I am tasting this. This is nice too. It has a high aroma inside. Really full-bodied. This is one of the plates that could actually be nice for such a starter. Nice. I am making the pairing. The taste profiles are very close to each other. The structure of this is actually a bit more like German beer. When tasted together, it really leaves a nice taste on the palate. By the way, it leaves a long-lasting taste. I can say that too. I really liked this one too. For those who are curious about this, it is classified as Rauch Beer style. It is sold on the menu under the name Tütsü. When you come here, especially you can order this like this. I will get one more of this. I’m hungry, you know. After the ice cream, these were so good that they really hit the spot. I wanted to show it, but I ended up eating it too. Let me show you the third one. Look both croquettes. I will show it like this. Both the croquettes and the sausages are visible. Smoky smoky. This one too… Very nice. Now we have two flavors. They will be prepared in the kitchen. If you want, you can go to the kitchen. Prepare them. Then we will chat a bit at the table with Burak Zafer. We will talk about both the dishes and the beers. We have two flavors in front of us. We also have two beers each. Burak Zafer is here. Let me introduce him to you. Hello. Many of you know him. He is one of the chefs I enjoy being with the most. Because I am getting full and it’s very delicious. What’s up, bro? Good, bro. Wonderful. First of all, congratulations. Thank you. It turned out very nice. Thank you. You came to our neighborhood. Welcome. This was something we really wanted. To create a neighborhood pub. Yes. I mean, to be able to spread this culture in different places. We started with this place. We are very happy. We make such delicious dishes. They can be snacks to go with beer. Sometimes just to fill the stomach. But ultimately, there is something we really want. To have a good time. Yes. We have two flavors in front of us. One is a hamburger. This is called Umami Burger, right? This Umami Burger has a very intense aroma. I mean, from black garlic to bacon. Pineapple puree. So it’s quite intense. That’s why we have it on the side. We brought another beer that is even more intense. Mango IPA. It has already started to smell a lot. It will go very well with it. Yes. It’s quite like a tropical fruit garden, isn’t it? Yes. Because this is made with mango puree. Shall we taste this first? Because I’m curious. The moment you opened it, it smelled incredible. Dude, it gives a lot of flavor and you can also taste the beer, you know? The aftertaste it leaves really lasts a long time and it’s very nice. Besides this, as far as I know, you also make it with purees of other fruits, right? Yes. We have a beer made from three fruits as 3 Kafadar. Aşna Vişne. Okay. This is Go Mango. With mango puree. And there’s also PeşPeşe. That one has peach puree. Aşna Vişne and PeşPeşe. Sour type beer. They’re a bit more sour. This is an IPA type, so with this you can also get the hops. These are of course a bit more experimental beers for Turkey, I mean they are widely used around the world but we wanted to be pioneers in this. Actually, I play a bit of a nudging role in this. I say, come on, let’s make a mango beer or something. Then the 3 Kafadar team works on it. They come up with such nice things. But in the future, we will do even more of this. We will make even more surprising things. We have a lot of intentions for them. You mentioned me a little bit, I shouldn’t say much here. Let it be a big surprise. There are really things in it that have never been tried before. I mean, it has never been done in Turkey. It’s hard. Let me give you a short little hint. We are going to make a salty beer. I mean, that’s the strange thing at first. And we did something like this. None of the beers we gave you here is our best-selling beer. Which one is the best seller, bro? Our best-selling beer is Aşna Vişne. Aşna Vişne. Yes. That’s a sour type beer we made with sour cherries. So, Mozaik, Aşna Vişne, and Stardust. These are the top three best sellers. We gave you the ones other than those. Because they are already available and you might have encountered them before. Mango is one of the newest. The other is Belgian Blond. Belgian Blond is also one of our high-alcohol beers. But despite being high in alcohol, it has a very smooth drinkability. Pleasant. What do you think we should pair this with? Actually, both can go well together but since this one has tropical flavors, there’s pineapple in this one too. This one also has very intense tropical fruit aromas. So those two will go very well together. Then half and half, we normally don’t like to split a hamburger but I don’t like it either. We had to do it here to eat little by little. Nice. This black garlic makes its presence known. A slight bitterness comes in the back. What kind of meat is this? All meat. Yes, beef bacon. Very nice. That too. I can taste that as well. By the way, the bread is very nice. Our bread is made by Mert. We thank Mert very much. I think he makes the best burger bread in Turkey. I am always so happy that, the butter and softness make me so happy. There is also a bit of spiciness from the jalapeno pickles inside. Now roll a bit of mango IPA. It will enhance the flavors in your mouth a bit more, it will enhance, it will send them all away. Then there will be a very sweet, slight bitterness left in the back. I am trying it. Yes, the spiciness is going down. The taste of mango comes directly in. Bro, well done. I love sweet and spicy things. When it comes to Umami Burger, there has to be something a little bit different. Something that pairs well and also changes the taste. A flavor that will constantly offer something new on the palate is needed. That’s how a hamburger is. I want to say that too. Chefs have a bit of injustice. Usually, a team works together. The chef gets all the praise. So life is a bit like that, but not here. Elif created this burger. Elif is my sous chef. She also named it. The chef said, can we make an Umami Burger? The entire design belongs to her. Everything, including the sauce, the ingredients, the name, everything is Elif’s. So I will be the last one to receive the praise as the chef, but honestly, it should be Elif who gets it. Why are you going so slow? I am waiting for you bro, I am watching your reaction. I felt like I ate very fast. As if I hadn’t eaten at all today. I am curious about this too. For example, this is one of the shared plates. It’s called Yampiri. You are a Fenerbahçe fan. That’s why you know the crab walk bro. Crabs have a walk called Yampiri. The name comes from there. We used to score goals when there were old Brazilians, but we can’t anymore. We can’t do that anymore. Old beautiful days. That’s why it’s called Yampiri, because it has crab in it. Just perfect for sharing with chips, rolling it slowly. There is surimi, though. Yes, surimi. There is crab surimi. There are a few types of surimi, this is crab surimi. But the thing is very nice. For example, this one has a baked flavor. Because it is baked, it has a bit of a crust on top. It goes very well with these chips. This has a bit of spiciness. It also has cream cheese. There is a bit of cream. They balance the flavors inside. And it gives a much rounder, softer texture when eating. With that, this is Belgian Blond. This is very nice. Belgian blonde. Yes. This is our high-alcohol beer. That’s why we wanted to end the day like this. When we say high alcohol, it’s not extraordinarily high. It’s higher compared to others. Yes, normally the average alcohol content of beers is around 4.5-5. Anything above 6 is considered high alcohol. This one feels a bit more acidic. In higher tones. This completely gives its own texture and says hello, I’m here. From now on, you will continue with me. I’ve wiped everything in your mouth. But I am here. Really, that’s how it is. I am strong. Yes. Belgium is one of my favorite beer countries. Soon we will also make a beer with even higher alcohol content. Higher? In Turkey, up to 10 is allowed. Yes. We made 10% before with Egemen. Egemen is a Novaroma beer producer. He is the brewmaster. We made 10% alcohol with him. We made the highest level allowed by the government. How was it? It was very good. Quadrupel. Belgian type. But now a product very specific to these lands is coming. It’s a hazelnut beer too. Hazelnut? Yes, hazelnut. It’s not the one we just mentioned, but this one will be a bit sweet. From the Black Sea region. Hazelnuts are coming from Giresun. Of course, the hazelnuts have to come from Giresun. Definitely. We will probably make a beer with about 9.5% alcohol with it. It goes perfectly with a brownie. Half a glass to finish the last day. Or just in the evening like this, to sit down and enjoy a drink. Ah, I will say how beautiful it is. You can’t even drink 2-3 of those. It’s not like, ‘Hey bro, summer has come, let’s drink.’ It’s a bit more warming to the soul. A bit more… At the end of the night. Yeah, at the end of the night. And there are things that will be treated more qualitatively. They are just ordinary. These are not the beers I would say to drink hot in the summer. It’s a bit more focused on enjoyment. I can tell you about Düzce hazelnuts. We made a guide for Düzce. We were amazed. Isn’t Düzce hazelnut a bit long? No, bro, they brought the trees from Giresun back in the day. They planted them there and… Again, Giresun hazelnut. It’s Giresun hazelnut, but the oil content is not that oily. So, what hazelnut are they using there right now? Ferrero Rocher has a factory there. They get 80% of their hazelnuts from there. From Düzce. Okay, they still use round hazelnuts. Yes, round hazelnuts. Definitely. Very tasty hazelnuts. So we had bought from Pakfın there. That’s really a blessing. the taste, it continues for a long time, It was a very good hazelnut that doesn’t leave the palate. 80% of Düzce’s income comes from hazelnuts. 80%. Incredibly large gardens. Look at Düzce, will you? Yes, nobody knows, and there are incredible restaurants in Düzce. You can watch it on Ayaküstü Lezzetler. The guy promoted himself on his own show. Bro, if there’s anyone who hasn’t watched that channel yet, they should definitely look for the Düzce guide within the channel. 90 years old, 2 hours away from Istanbul, There are 100-year-old restaurants. Nobody knows, but have you ever been to Düzce, for example? Yes. Actually, there are such restaurants in many places in Turkey. So there are in Isparta, 100 – 150 year old restaurants, There are some in Denizli. True. It’s just not known. Maybe it’s just in your head because you don’t go there often. It’s being erased from memory. And for the people there, it’s a very common situation. Yes, it becomes standard. Yes, he already knows that. He/She is going to that pide shop. He/She always goes to that restaurant. That’s why he/she doesn’t think about it. Well, this place is 150 years old, but he/she doesn’t think about explaining it. True. It already exists. It’s a bit more interesting for us. But I’m curious about Düzce. I will check Düzce. Let’s even go to Düzce together. It would be very nice. There is a herb pastry called Cibes. Arm pastry. Bro, you know pastry might be my weakest point in life. We can go together and eat it. I also have a shortage of pastries. Now let me mention a few things from the menu. For example, there are spicy wings in Korean style. I will definitely come to try this later. There is Bosnian sausage pizza. There is Taco Al Pastor. This is a taco with spicy chicken like the one we know. Yes, we also fry the normal small round soft tacos. There are some vegetables inside. There is spiced chicken. It has spicy mayonnaise on top. It’s very nice. Of course, the origin of this is normally made from pork in Mexico. But in Turkey, it also gives very good results with chicken. There is Yedikule salad. This one is probably a bit saucy. Yes, it’s a bit saucy, but the sauce is also… We put the salad for this reason. Not everyone wants to eat heavy meals. Sometimes they want to drink more beer but want to eat lighter meals. That’s why we wanted to add a salad next to it. We use crispy Yedikule lettuce, small Yedikule lettuces. We also make a sauce from kefir and Roquefort. It’s almost very low in fat. But we are making a very high-quality, delicious salad. Sometimes I do things myself. I’m excited about whether to eat salad today. Thank you very much, Burak. We thank you. Thank you for coming. The place is very beautiful. This is the first location opened in Citra Etiler. Yes. And the meaning of Citra is actually a type of hop. Yes, there are hundreds of types of hops. Each of them has a different name. The next places to be opened will be in different neighborhoods. They will come with different names then. So that’s our intention. With different names again coming from hops. We have one beer. It’s called Mozaik. Mozaik is actually a type of hop as well. We want to use those kinds. With different names. Everywhere as a series but always this let’s spread hops a bit more. Because we can say that hops is the most important element in beer. The rest is water, yeast, malt. But you can do anything you want with hops. So sometimes you can get a mango flavor from hops. Yes. Lemon flavor, grass flavor, You can get all of those flavors from hops. That’s why we want to spread them like this in different regions and continue opening small neighborhood pubs with such names. Very nice. Besides this, you have a personal project. I think we should talk about that too. Because you have handed over the place in Moda now. Yes. There is a place in Şişli, but the name has changed a bit. Periphery. Periphery. Periphery. You know the famous one there. That place is famous for stupid chicken. That’s right. We had been there too. Yes. They have crispy chicken burgers there. That’s there, but I used to have a place called Lokanta Armut a long time ago. We were making more smart casual meals there. Not quite fine dining, but very close to fine dining. I want to do something like that again. We have a very nice place in Tarabya that we are currently preparing the construction for. Most likely, we will start there around mid-October. So it’s actually not long now. Yes, yes, it’s very close now. In a little while, that place will be ready too. By the way, I saw the venue, it has an incredible garden. I mean, it doesn’t just have one garden. It has 5-6 gardens. Such a large area. It’s like getting married, I mean we lost you there. I gave my turn now. Maybe in 5 years or 10 years you’ll come to renew things. Bro, that would be nice. It would really be nice. If not, I will get married there. I will talk about this with Tülin. I said that at first, you know. After I booked that place, I said that. If we can’t do anything, I said I would get married here. Bro, I recommend it. If the person is right, I always recommend it. You have a lot of experience in this matter too. Bro, there’s nothing like that. It’s like I’ve been married and divorced five times. No, there’s nothing like that. I got married once and divorced. But I’m more experienced than you. Yes, definitely. I recommend it. Then let’s get the bill. Let’s ask for the check. Then we will continue at the next stop. I sent Chef Burak off inside due to his busy schedule. I’m telling the bill right away. All the beers we drank came in 20s. I ordered them as a tasting. All the 20s cost 190 lira. Pretzel is 200 lira. Smoked Sausage Croquette is 280 lira. Crab Yampiri is 440 lira. Umami burger is 570 lira. We’re going to a very delicious grill at the next stop. Maybe the smallest grill in Turkey. Look, this video turned out to be very interesting. We went to the most casual place in Etiler. Now we’re going to the smallest grill in Etiler. While we’re on the road, you guys don’t forget to hit the subscribe button down below. Also, like the video. Hypelay. See you at the next stop. In the next video, we arrived at Mini Kebapçı Etiler, the last stop of the Etiler flavor guide. This place is an area of 39 square meters including the kitchen. So we have come to one of the smallest grills in Istanbul right now. There are a few flavors in front of us that I will talk about, but due to the environment we are in, the atmosphere here is very different from the kebab places in Etiler. Here, there is no alcohol. You just eat kebabs and leave or you eat offals and leave. You eat the meats and leave. The location is very nice. Very central. We are in a side street right across from Akmerkez. So it’s very easy to reach here. When you want to come or if you have business in this area, you can come in front of it and have a nice area where you can park comfortably and eat. Actually, I had come here before and tried it. I wanted to include it in this video because I liked it. Let me put it this way. All the minced kebabs are full lamb. They only use lamb rib meat and also about 10% tail fat. I think this is the ideal form. This is how it should be. They are open 7 days a week. They start at noon and continue until 11 PM. We have 2 plates in front of us. I had them put half in each. Only the minced meat came fully. We have plain minced meat. It’s made entirely from lamb, just as I said. We also have lamb skewers. They make the lamb skewers with lamb meat. I want to emphasize that as well. I think I’ll start from here. Then we can go through the others in order. We let the minced meat rest a bit, but it looks plump. The fat content is not very high. You get more of the meat flavor. The salt content is really nice. The balance is very good. It’s cooked very nicely. The inside is a little pink. The outside is very nice. It’s beautifully browned like a pomegranate. One of the important features here is that it’s 39 square meters, so they don’t stock any products. They get everything daily. So this meat arrived today. Since there are no cabinets at all, everything comes in daily. All of it is consumed daily. Because all of these are sourced from different places, there is a supply process in the morning hours. They stop at about 6-7 different points. The liver is different, the meat is different, the tail fat is different, the vegetables are different, and They get the lavash, the bread from different places. It’s a bit laborious, but it results in something fresh and delicious. Here we have our lamb skewer. I mentioned they make it with lamb. Juicy. I ordered two sides. One is roasted onion. After roasting this, they let it sit in the sauce and when you place your order, they heat it up again on the stove. Here we have our eggplant. Again, along with the wild pepper. These are also made from scratch here in advance. Then, again at the time of the order they are cooking it on the stove. The onion is very nice but I am an eggplant lover. The eggplant is also very nice. The spiciness of this is also very nice. The isot on top is amazing. I will continue with this. But here both our skewers and we also have liver. I ordered this as a half portion. Lamb skewers they make it from lamb loin. Therefore, this is also one of the delicious meats. Teacher, why did we order a half portion of this? Let’s see. Breathe. Ordering a half portion of this is a mistake. What mistake, what mistake? So soft so beautiful melting in the mouth with sumac onions on the side I also got a cooked one from here with isot onions. This is our meal for good sleep. So as we approach the end of the video in no part of the world. this flavor cannot exist. First of all, there is isot there is onion there is meat like this. That table is very sufficient for me and this I can eat on certain days of the week. For me, at dinner you know, not with alcohol. just come, eat, and leave. a very beautiful place. That’s why this has become my favorite right now. Look, among the things I just ate this has become my favorite. Here a freshly prepared one at the time of order We have a table salad. with tomatoes, cucumbers, and parsley. pomegranate molasses olive oil at the same time red pepper flakes all come together. The master prepares it fresh. It comes out very nice this way. I think the table salad is a must-have. I mean, in Urfa. When you go to Adana it must be fresh. Here too, they prepare it according to tradition. This for example is similar to what I ate in Urfa. There is plenty of red pepper flakes and also the master has added a lot of sauce. There is water underneath. Very nice. Now I’m moving on to the liver. I think those who love Urfa liver know. I mean liver is nice this way it’s not available in many places. Especially in Istanbul it’s very hard to find. The livers I ate here I really like it. Previously I came here 2-3 times and tasted it. It really wasn’t just once, it was very delicious every time I came. That’s why I can say that this place has become my criterion now. Also, you know there is 84 Etiler. In the Etiler area. I really love that place too. But this in terms of price and taste, there’s nothing better right now. I will tell you the prices in a moment. It’s cheaper than a regular kebab shop. Let me put it that way. Despite the liver being marinated. still very delicious. Look, so far among the things I’ve eaten, the best was the skewered meat. The minced kebab is very nice. I really want to wrap this with the ingredients and vegetables and eat it that way. If if I’m going to eat skewered meat liver it is always on the plate. So this is a half portion. we placed an order but despite being a half portion I think it’s quite filling. I always have one plate. this will happen. It became clear. The chef prepares the liver daily. He/She cleans every morning. He/She starts cooking on the stove first. The moment he/she turns the isot. he/she adds a little more on top don’t let the isot burn. Before coming to the table it is thrown in immediately before. Then the skewer It is plated. They serve it hot. I think the liver truly deserves the praise. Very nice. Now in Istanbul, it’s not very easy to find places like this. Especially in Etiler, it’s not very easy to find. In this area, when you look at the grill places, they are all places that serve alcohol and they want you to stay for a long time. But when you want to enjoy this, that is, when I want to go, eat, and leave in my daily life, there aren’t many places like that here. At least not in this style. So well cooked so beautifully made using good products using fresh products there aren’t many. This place I think to the city it creates a good alternative. Recently to Finanskent as well they are going to open a branch. Let’s also inform those living in that area. However, when you look at it the story is very beautiful. I mean, being a neighborhood kebab shop, being such a small place, the eat-and-go style appealed to me. Was it my dream? Opening such a place is my dream. I would love for it to be a kebab shop. Maybe it will happen in the future. It might be our turn too. But opening in a nice neighborhood is really important. Opening across from Akmerkez is a good decision. Also, a few hotels are being built in this area. I’m sure this place will be packed once those hotels are finished. There are a lot of other things. For example, if you don’t like plain minced meat, they have a kebab with pistachios. That’s very nice too. It has just been added to the menu. It will be served with the new menu in October. By the time you watch this video, it will probably have been introduced. If you don’t see it on the menu when you come, just let them know. They will definitely prepare it. I think these are the must-try items when you come here. Skewered meat, as well as liver. I’m not even counting these. These should be on the table. Minced meat kebab. I’ve cooled it down now, but if you like minced meat, I definitely recommend it too. So at the table, you can order two portions per person, or three portions. I think you can share that. When I come here, I usually have two portions for sure. It’s very nice. And I also have dessert. Here, there is an interesting baklava. It’s not like regular baklavas. Let me show that too. Then I will mention the bill and we will wrap up the video. Yes, our dessert has arrived. It’s a very small baklava. I mean, in terms of size, it’s not what we’re normally used to. In fact, let me show it like this. My finger looks a bit big next to it. But it’s a one-bite size. There is a baklava shop in Levent called Şayan. They get it from there. They say they’ve been getting it from there for almost 6 years. Even though this place has been open for a year, they used to get it for their homes. They had it from their previous businesses. They said it’s a very nice baklava. I’m trying it. In such a small square meter place, a small baklava feels normal. By the way, it tastes very good. It has plenty of pistachios again. By the way, 4 of them are coming. I think you should eat and get up from the place because a customer’s time to eat and drink tea here is 30 minutes. So in many businesses, 30 minutes means especially if it’s a place with drinks, they feel hotter as if they just started in 30 minutes. Naturally, the circulation here is very high. When you come here, you will see that there isn’t much seating area. The place is small because. It’s called Mini Kebapçı, as the name suggests. When you come here, you might have to wait a bit in line. If you come in winter, the outside will be a bit closed off. The tables will be moved inside. You can sit inside and warm up with the heat from the grill here. I’m eating this too. Our bill has arrived. I’m telling you right away. Our Urfa kebab was a full portion. 550 lira. A half portion of şiş kebab has arrived. 325 lira. A half portion of liver kebab has arrived. 325 lira. A half portion of lamb küşleme has arrived. 400 lira. Mini Kebapçı salad has arrived. 200 lira. Grilled onion 150 lira. Grilled eggplant 150 lira. Ayran 90 lira. Our mini baklava is also 200 lira. A total of 2390 lira. There is almost enough food here for 2 or even 3 portions. Let me see. 1-2.5 portions of food The appetizers and salad are quite good, in my opinion. To be specific, Urfa is 550 lira. So, it’s already at some place outside. around the average of 400-500 It is reasonable for a kebab place in Etiler. I really liked this place. Especially when I crave liver in the evenings, I come here. It’s open until 11 PM. Let me point that out specifically. I was back with another nice video. Today we filmed the Etiler Flavor Guide. We had a great time from the first stop to the last stop. We tasted very delicious flavors. We hope you liked it. If you liked the video, Don’t leave all of our efforts unreciprocated. Press the like button. Then, if you support us with your comments and also press the Hype button, we would be very happy. The Hype button will appear for those who like it from their phones. Let’s make sure to mention that too. You all have a huge contribution to the making of these videos. That’s why I would like to ask you to give a little advice in the comments section. In your own neighborhood, in your district, in your city. even in the country you live in especially if there are places you want me to go please write them to me as a comment below. And of course, I occasionally enjoy these flavors. I have an Instagram account that I share. Put it here, We also put the Street Flavors here. It could also be the exact opposite. Wherever Ahmet puts it from now on. Don’t forget to follow from there. Especially if we stay in touch through Instagram, I would be very happy if you could give me your recommendations there as well. Then we will be back with a new video next week. See you soon. Goodbye.