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Food Memories

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How I Started Eating Goat's Giblet

Lahore
khizer546

Today I would like to share the story of how I started eating goat's giblet. I was fond of goat since my early childhood. I used to look after goat on the occasion of every Eid-ul-Azha. Even now... Read more

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Modern Turkish fine dining Submitted by: wadugeca
Yeni Lokanta, Istanbul

After a few days of traipsing around the city with children in tow, we sat down for a civilized, adults-only dinner at Yeni Lokanta. With the children safely tucked up in bed with their babysitter, we were able to enjoy a truly incredible meal. Chef Civan Er serves up a modern take on traditional Turkish cuisine, with a constantly changing seasonal menu - think fresh, bright, elevated food featuring traditional Turkish ingredients like sour cherries, walnuts, kaymak and honey. A standout dish was freshly baked bread with a carrot, walnut and ginger spread. After several meals of delicious (but heavy) menemen, kofte, turkish breads and mezze, this modern interpretation of Turkish tradition both surprised and delighted.

 



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