Tourexpi
Enthralling diners with regional herbs and vegetables, delicious
appetizers with olive oil, a great variety of cheese and wine and fresh Aegean
seafood dishes are typical İzmir delicacies.İzmir also offers visitors a unique
culinary journey with gourmet street food.
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-go in İzmir and is
usually eaten with a boiled egg.
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.
Image Credit: © Go
Türkiye
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