Satisfying and Delicious: Izmir's Street Delicacies
İzmir, referred to as "the Pearl of the Aegean" by the Turkish people, is a prominent tourism destination, but this beautiful city is also a haven for gastro-tourists.
By: Turkiye Ministry of Culture and Tourism
Kumru: İzmir's classic sandwich
The İzmir version of the widely known sesame bread sandwich is called 'kumru' (dove), as its shape resembles a bird. This bread, made with chickpea yeast, is filled with İzmir 'tulum' cheese, green pepper and tomato. Served cold, the sandwich has been a breakfast staple for about 150 years in İzmir, along with boyoz and gevrek. In the 1950s, a hot version of the sandwich emerged with the addition of sausage and salami. More filling and satisfying, the hot version is called Çeşme Kumrusu is different from the original kumru.
'boyoz' – you'll love it
Another wonderful classic İzmir bite is 'boyoz'. Taking its name from the Spanish word "bollos" (small loaves or bundles), this pastry entered the İzmir culinary repertoire in 1492, brought to the area by Sephardic Jews immigrating from Spain. 'Boyoz', with a history of more than 500 years, is made with a dough of wheat flour, oil, water and salt. Similar to puff pastry, the dough is rolled into a hollow, round shape and served plain or filled with cheese or spinach. The delectable pastry, identified with İzmir, can be found throughout the city. It is considered a classic breakfast-to-
In İzmir, the simit is gevrek
In terms of Türkiye's street snacks, the famous 'simit (bagel)' is the first that comes to mind.
Stuffed mussels: An İzmir essential
Stuffed mussels are a flavourful and popular snack found in every Turkish seaside city and throughout İzmir, especially at the stalls along the İzmir promenade. Mussel shells are stuffed with a filling composed of mussels, rice, currants, salt and spices, and served with a squeeze of lemon on top.
An "offal" craving: Kokoreç
Kokoreç, a favourite street delicacy in Türkiye, consists of sheep or lamb intestines stuffed with sweetbreads. Spiced, skewered and grilled, the tasty dish is finely chopped and then served between half or a quarter of a loaf of bread. İzmir-style kokoreç is slightly different – it tends to leave out tomatoes and spices to allow the full flavour of the kokoreç to emerge. In addition, the skewered meat is cut into rings and then chopped into large pieces.
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