İSTANBUL SAKATAT REHBERİ (Söğüş, Ciğer, Kelle Paça, Sakatat Yahni) – Ayaküstü Lezzetler

İSTANBUL SAKATAT REHBERİ (Söğüş, Ciğer, Kelle Paça, Sakatat Yahni) – Ayaküstü Lezzetler

I ate quite a lot. Why aren’t you stopping me? There is a place here that excites me a lot. Because the master is a very old master. He has been a tripe master for 57 years. This pepper, this liver, I won’t forgive a poorly made version of either. I always eat it. Good luck, Kenan Abi. Honestly, you make it so beautifully. Honestly, making tripe is our job. Very nice. What is this, man? If there are those who don’t like eating brain, feed them this. Did you know that even ice cream can be made from this? There is an interesting topic. Almost 3250 comments. 4.9 rating. How did you manage this, man? This is pure Albanian work. It turned out very nice. Come on, you hold it. You hold it, come on, I won’t give it, okay, you hold it. Are we going to eat crystal too? All of them, man. Muhammed, would you eat this? It’s very nice, son, don’t look like that. But he doesn’t eat. He doesn’t eat. He doesn’t like being tripe. We need to get him used to it. Tripe pill. Special for you. We are back with another video. Today we are bringing together the most delicious offals of Istanbul. It won’t be easy for me. Because they are in different locations, we will try to eat, go, and reach through traffic throughout the day. Our topic is offals. Actually, when you look at it, it’s a topic that many people are interested in, and many people are not interested in. I am aware of this, but I think offals are a very important topic. I mean, it’s important for human health in the first place. It may not be for everyone. If you have different diseases, offals may affect you, but under normal conditions, they strengthen the immune system, different vitamins, zinc, a product that contains iron in all of them. Why do we call it a product? Because when we generally look at offals, it’s more accurate to start with the internal organs of animals. Because the internal organ is actually one of the most commonly used offals. Then, the head must definitely be included. At the same time, we also refer to the feet and trotters. In other words, it’s a system established to evaluate every part of the animal. But while doing this, it carries different nutritional values. Therefore, offals are essential for all of us. The best thing is that, when you go to Thrace, you can eat a different product. For example, let’s say liver, you eat it differently in Thrace, but you eat it very differently in Gaziantep. Or when you go to Adana, you eat it even more differently. Everyone has, each region has different dynamics and flavors that they create as much as possible according to their own style. Therefore, offals are something we all love, because it is a very delicious product, I wanted to make this video. Today’s stops will be a bit interesting. We will go a little to Izmir, we will go a little to Urfa, we will head a little towards Edirne, and of course, we will have a chef’s touch as well. So a very nice video awaits you. As the video starts, please hit the like button, and if you are not subscribed yet, please subscribe. and you don’t forget to leave a comment at the end of the video. Istanbul Offal Guide is starting. We have arrived at our first stop, Arnavut İşi. This is located on Ortaköy Dereboyu Street. So it’s right at the end of the center of Ortaköy. The owners are Albanian, they opened it in partnership. But they are from a family of offal sellers. They used to wholesale offal in many places. They also had their own shop. They also make liver. There are still different liver sellers in the family. Therefore, the interesting part for me about this place is that they use all kinds of offal. They don’t just make Albanian liver. They make Edirne fried liver. They make grilled liver. They have very nice soups, and I’m starting with the soup right now. And they also have stews. In their stews, there are also that they use offal they have a very nice wide range of products. Here, there is also head meat served cold. They will soon start serving kokoreç as well. By the time you come, they might have started kokoreç too. We have a beef head and trotters in front of us. It’s a head and trotters made from the beef’s foot broth. The tongue of the beef, as well as the whole head, is inside. I want to start the day with this collagen soup and the Offal Flavor Guide without cooling it down too much. Now the edges are already frozen. It shows itself. But there is a lot of meat inside. It’s a seasoned soup but seasoned with very little flour. So it still has a consistency where you can get the meat broth. Now let’s start by tasting it. I mentioned that it’s the whole head of the beef. The tongue was also there. They all come separately to the palate. It’s meaty. It shouldn’t just be considered as a soup. It’s actually like a meal. You can dip nice bread into it and it would actually be a filling meal. Since it’s not an overly seasoned soup, you can really enjoy the taste it leaves on the palate. The meat’s juice is coming through. The fat part is also coming through. Very nice. You can have the head and trotters as beef. Or you can also have lamb head and trotters. It’s up to your preference. I wanted to start with beef. I think I won’t be able to resist. I won’t be able to resist dipping this bread. This broth really says to use the bread like a sponge. In fact, let me add a bit of meat to this. I mean, the meat ratio is so high. Look at that, it’s incredible. Normally, we don’t see this much meat in head and trotters. This is pure Albanian style. It’s very nice. They were preparing the livers inside just a moment ago. I tasted a bit from one end. It was really soft. Since I liked it so much, normally on the plate I was just going to order leaf liver, but I changed my mind. I decided to order the mixed liver plate. I think you should try all of them when you come. Now you go to the kitchen and prepare that liver. Come on, let’s eat together afterwards. Brain Sauté. Bro, thank you so much. Our liver plate has arrived. In front of us, there is a very nice plate using 3 different types of liver. We have both the leaf liver made in the traditional way from Edirne, as well as our Albanian liver and lamb liver. These two livers, except for the lamb liver, it is always made with beef. And of course, there is also something they say you must definitely try. we have a brain sauté. You can probably guess its smell too. It looks very nice. I specifically asked for the bread so that I will spread it next to me like this, beautifully, in a creamy consistency. Well, let’s start with the liver. Before the fried dishes I am starting with a pan-cooked lamb liver. The texture is very nice. The juiciness is very nice. It is cooked just right. Not overcooked. While chewing, there is a bit more of that noble taste, meaning the liver’s own flavor actually comes through, but it is cooked so beautifully and left juicy that You can feel its juices directly on the palate. Very nice. I will take another piece. I love liver, but for me, leaf liver is always different. If I am going to Edirne, or I usually go to Edirne just for this. I love leaf liver extra. I need to taste these without cooling them down too much. It needs a bit of salt, but it is cooked so beautifully. There is no greasy oil on the plate. So they have strained it very well. Cooked beautifully and cleaned the frying oil then they placed the product directly in front of us. It’s very beautiful from that perspective. Of course, this. from Edirne They serve it with a pepper. As you know, this is fried. I want to taste both together. It’s not spicy. Beautiful. It’s not spicy, or the pepper parts, I mean the seed parts didn’t come together. Very nice. I miss this, for example. I mean, I look for it in my daily life. This pepper, this liver, I never forgive a well-made version of both, I always eat it. Let’s clean the palate. I’m also getting into Albanian liver. Look, Albanian liver is also very nice. Now I need to decide which one is in the foreground. Well, this plate is such an obvious plate that everything is very good. You know, if I try to highlight one, it would be rude to the other. But I am an Edirne fried liver specialist, that’s why I loved this so much. This place ranks number one for me again. Very beautiful. Today in a lot of places because I will eat offal Not this, I will continue with this now. I want to taste the brain first. It’s lamb brain, by the way, let’s mention that too. They boil it beautifully. It smells very nice. Of course, with a creamy texture, Look, it’s falling apart.. How am I going to take this? I can’t even take it. Think. It doesn’t come to the fork. So beautiful. It definitely wants lemon. I think if it gets messed up, there should always be lemon. Bro, when the acid comes, the taste changes incredibly. You get to taste it more and its flavor doesn’t leave the palate for a long time. It feels like it goes faster than the esophagus. Very nice. Now there are two partners here. Nevruz Sünter and Güngör Sancar. Actually, Nevruz Brothers are a family that has been doing this for three generations, they are a family of offal sellers. Therefore, they are very old offal sellers in Istanbul, and since they do this from wholesale to restaurant business, they know liver very well. In other words, they know offal very well. That’s why not only what I have just eaten, but also in the stews they use a lot of offal as well. The nice thing is, this place opened in July. Therefore, you will learn about it for the first time thanks to me. I think it’s worth coming because the stews change daily. The olive oil dishes also change daily. Don’t just think of it as liver. So sometimes in a family, one person loves offal, while another doesn’t. Therefore, it’s very difficult to go out to eat together. Here, you can have both at the same time. There are very nice stews, and very nice liver and offal. By the way, there is Master Ahmet in the kitchen. He has been a master since 1968. 57 years. It’s really easy to say. And they also make dishes from offal. For example, as far as I can see, there is a beef heart there. It can change according to the day. They make liver stew. They use different kinds of offal, in stews as well. You can have the brain as a cold dish. As I mentioned earlier, the soups can vary here. For example, I just had beef head and trotters. There is also lamb head and trotters. There is beef trotters, there is lamb trotters. And there is also tripe. Therefore, these are made fresh every morning. They are served daily. A new batch is made the next day. The important feature here is this. They go and get the cleaned product from the slaughterhouse, but they also clean it extra themselves. The craftsmanship is very important. There, you know, when it comes to offal, the cleaning has to be done properly. They pay a lot of attention here. It’s one of the places I can recommend with peace of mind. Now let’s ask for the bill. After we order the bill, we will continue at the next stop. Our bill has arrived. I had head and trotters. 400 lira. Our brain salad is 250 lira. Our mixed liver platter, this corresponds to 1.5 portions. 750 lira. We have water for 30 lira. In total, we are heading to the next stop with 1430 lira. Yes, now we are in Beşiktaş. We came to eat cold cuts for our second stop. There is a place here that excites me a lot. Because the master is a very old master. He has been a cold cuts master for 57 years. Let’s see how they do it. Let’s chat a bit. Let’s see. Then we will taste it and give our comments. Kenan Abi, good luck. Thank you. Thank you. Welcome. How are you, are you well? Thank God, we are busy working. Honestly, you make cold cuts beautifully. Honestly. Making cold cuts is our job. We are chatting with Kenan Abi now. He is 71 years old. Yes. He comes here from Tuzla. Every day. To Beşiktaş. And he is a 60-year-old master. We are 60 now. But you have done other jobs too. Of course. What else is there besides cold cuts? Besides cold cuts, there is döner, there is kebab, there are stews, there are cold appetizers, there are hot appetizers. Most importantly, I am actually a offal specialist. Did you start in İzmir? At 9 years old, soup, head and trotters, tripe with sauce, cut tripe, they are in İzmir. There is no tripe here, right? I mean, you don’t make soup or anything? Only cold cuts. I only make cold cuts here. When it’s time to eat cold cuts in Istanbul, people always ask me: Where can we eat cold cuts? Honestly, when you think about it, there are hardly any places. There are no clean places, I mean. There are very few places that do it cleanly and properly. Now we brought 850 years of cold cuts from İzmir to here. We are the first to do it. No one else does it but us. How many years has it been here? It’s the fourth year here. But you are the only one who does it in İzmir style. İzmir style. Authentic. Even our sultans didn’t eat it, for example. A tomato was added to the cold cuts later on. The rest is original: purple onion, parsley, cumin, salt. Was there no tomato at first? There wasn’t. It was added later. Later on. That was probably the idea of someone who grows tomatoes. When I say it was added later, I mean around the 900s or so. Oh, that long ago. Of course. Okay. You are closed on Tuesdays? This place is closed. We just started closing on Tuesdays, we are getting tired now. Let me take you to eat cold cuts one day then. Sure. Really? Sure. There is Kuzubosporus in Beylerbeyi. I’ve heard of that place. I think you are the best duo in Istanbul, at least that’s how it seems to me. I’ve heard of that place but haven’t been there. You haven’t gone. Okay, then let me take you there. Okay. Let me introduce you to Cemil Usta. Okay. Let’s have a meeting of the masters. It would be better. So how should we eat? Is this a full serving? This is a full serving and a full wrap. What’s going on with the full serving? Actually, it has everything in it. Everything is in it. It has the brain of the lamb. All of it. The brain, the cheek, the tongue. All the parts of the head are included. Everything that exists is there. If they weren’t there, you wouldn’t have a cold dish. That’s right. The brain is the only thing that the body doesn’t produce, omega 3. Actually, I always say that. At the beginning of the video, I said that offal is actually a very beneficial product. I mean, it’s beneficial for the human body, beneficial for the immune system, each product, each part has a different feature. You shouldn’t think of this as just offal. You’re actually eating the main head of the lamb, which is the head. That’s right. Offal refers to internal organs. It’s not external. That’s right, bro. The best part is this. There are no internal organs in this. Just the head. Just the head. There’s a different thing in a cold dish. Different. For example, this can be roasted, it can be baked, the head is made, but the protein and collagen you get from this you can’t get from any of them. All of these are boiled. Boiled. Separately. The brain is boiled separately. The head is boiled separately. The brain doesn’t come together with it. The brain comes out of the head. The blood is nicely removed, cleaned. It is washed. It is cooked with lemon, vinegar, and salt. Yes. You are normally the owners of this place, that is, you all It says ‘Offal Finder.’ They are actually selling offal, right? Our main profession is wholesale. Inherited from our father. We are the second generation, for example, with my brother Four generations. The fourth generation is here. The fourth generation is the little one. Yes. The third generation is the ones in Izmir. The ones in Izmir are continuing. Of course, of course. What is the name there? Söğüş Club. Söğüş Club. The Söğüş Club in Izmir is the other branch of this place. Actually, this is a branch of there. Our headquarters is actually there. Dad taught us this. Yes. Whatever the right amount is for this, you will put 170-180 grams of meat inside. 180 grams. Nice. Very nice. And this bread has to be there, right? This bread will be, especially. Kenan Abi, Yes? Let me ask you something? They usually add onion to these kinds of söğüş, but some add white onion. It doesn’t work with white onion, right? Now, back in those days, there was no white onion. There was purple onion. Okay. White onion smells in the mouth. It makes it bitter. It makes it bitter but purple onion does nothing. It’s not just an offal product. The freshness of the vegetables is also important. Vegetables… start with parsley and go all the way to tomatoes. The most important thing about this product is that everything is fresh, in my opinion. Everything. Most importantly, for example, cumin. We don’t buy cumin ready-made. Where do you get it from? We have it ground. We have it specially ground. You can tell by the smell, look. Oh, it comes quite strong. It’s much stronger than normal. Different. Very different. Yes. We have never used ready-made cumin. We’re the same in Izmir as we are here. Well done. Very nice. So, am I going to have a full meal? Of course. Okay. Let me make you a full meal right away. Nicely. My brother doesn’t eat it though. He doesn’t eat it. He doesn’t like the cold cuts. We need to get him used to it. Exactly. Hopefully, he will eat it in the future. If he doesn’t eat this when the time comes, he will take his pill now. You will take your pill. Look, it’s true. Cold cut pill. Special for you. Kenan Abi, I’m very pleased to meet you. I’m very pleased too. Then I’ll leave you alone, brother. Okay. And let’s order that bread too. Bread. This is a leavened lavash. Yes. Not everyone makes this in Istanbul. Brother, cold cuts go with lavash, right? It goes with lavash. There are some who make it with bread. Let me put it this way. Honestly, when it goes between bread, you’ve eaten chicken döner in bread, Yes. You’ve eaten that. You’re right. Now, the meat inside this lavash you see, I could put it into about three half loaves of bread. That’s true, indeed. This much meat won’t fit. Yes. This is different. You’re also putting another piece of bread on the bread. So you’re putting a piece of bread on top of the cold cuts and closing it. I’m putting a lid on it. I’m putting a half lid on it. So that it can close comfortably. When people eat it, it shouldn’t spill out. It should be easy to eat. Well done. It looks very nice. Then, Kenan Abi, let me ask you for a complete one. Of course. When you prepare it, let me taste it outside. Of course. Thank you. You’re welcome. Likewise. Kenan Abi explained it very well. a huge one in front of me I mean, there is a size of a cold cut that will fill my palm. This is, I mean a wrap but really to finish a little effort will be needed. It can get a bit messy while eating. Let me taste it plain first. Bro, I love cold cuts. There is no possibility of it being bad anyway. The image is revealing itself. I mean, they even peel the skins off tomatoes. We are eating in full force. It also contains the brain. The head of the lamb is everywhere. Let’s taste it first. Then we can chat a bit about it. I have missed you. Now, what I ate in Izmir the same. But there are reasons for this. The most important thing is this bread. So when you eat with this bread I think it’s very valuable. The product is much better. you can grasp. It becomes more delicious. It gives that coldness on the palate very well. Since this is a head, it should be well cleaned. it needs to be well boiled. There is no slightest smell while eating. What usually bothers people is the smell, but here you are eating very delicious meat. This is the taste you get. The tomato is very delicious. Purple onion came just now when I bit into it on the side. There is also an order, a sequence to this. I think as you bite more. I will have seen a different place. That’s why I keep going. For example, on the sides, the purple onions are a bit more abundant. Here, for instance, the brain came in the middle. It leaves a very nice taste on the palate. It’s good to know this. Now look, I live in Beşiktaş. Every time I crave cold cuts, I can come here. The nice part is. The portion is very filling. Now I will tell you the prices in a moment. I think for this price, this quality is well above the Istanbul average. And it’s already very hard to find products of this quality in Istanbul. There are hardly any good cold cut places left. If you have any places you can recommend like this, please write them in the comments below. but of this quality I don’t think I will be able to find many places. On the other side, Kuzubosporus comes to my mind. Both are at the top for me right now. Both have good craftsmanship, good craftsmanship, good product. But here of course, the situation is a bit different. Because they are engaged in offal wholesale. the good quality of the product is also coming. Fresh products always come. 2-3 days a week, Cleaned in Izmir, it comes cleaned. And the cold chain is maintained. Especially in this business the cold chain is very important. Many of my friends are in many places. I know that you were poisoned. That’s why cold cuts is a serious matter. It needs to be eaten in a properly done place. One of the nice aspects of this place is that. They employ a veterinarian within their own organization. They manage all production stages under the supervision of that veterinarian. From the preparation stage of the product to the stage where it is served to you here, everything is controlled. I think this is one of the important issues. Especially in offal. You can offer good products, but this must be cleaned in a controlled and proper manner and it needs to be cleaned and prepared. Similarly, the cold chain it needs to come. Many businesses do not pay attention to this. We are now in the winter months, but especially when eaten in the summer, it can cause a lot of poisoning. But in winter too, there are weaknesses in finding proper products. Lamb head especially at the beginning of summer, or rather, is much more delicious in the spring months, when it’s in season. But from now on, the number of places you eat at should decrease, in my opinion. One of them should be this place, I think. I really liked the İzmir-style Söğüş. I really won’t waste this product here. I will eat. I will eat it all, I mean. I usually try to leave half. You definitely have to eat Söğüş afterwards. I will come regularly. And it turns out they have many customers. From football players to, everyone up to celebrities “When I crave Söğüş, I come here. We are on a side street in Beşiktaş. We are close to the Eagle statue or Akaretler. There are nearby parking lots where you can park your vehicle. While you’re here, you can park and walk to eat your Söğüş and continue on. I keep tasting it. Bro, it’s really good. Look, I’ve eaten the paper and you’re not telling me. Muhammed, I’m finishing it.” “Look, my last bite. Then we will cross over from here. I’m going to take you to a very interesting place. It’s a restaurant that I really love. We are going to a restaurant with a different chef. We will try offal there. You can eat something there. You’re getting me excited, bro. Of course, I’m getting you excited. Our bill has arrived.” “Head Meat Wrap is 340 lira. Our ayran is also 50 lira. In total, it’s 390 lira. They have a slogan like this: Because we use our heads. It’s really nice. Since we’re here, let me tell you the other prices too. For example, you might want to order a half meal. It’s 290 lira. You can only get it as a cold platter on the plate.” So, without bread. A little more over there. The portion is getting bigger. It comes in a weight range of 200-250 grams. Its price is 450 lira. Brain salad is 300 lira. There are extras. Here is plenty of lamb tongue, plenty of lamb brain. Whichever one you like. You can have more of that added. They also have prices. I was very pleased with this place. When I want to eat cold cuts, I will come here from now on. I recommend it to you too. Now, for our next stop, we are changing continents. We are going to the Anatolian side, to Bağdat Avenue. I will show you offal at a chef’s restaurant. We have crossed to the Anatolian Side. We have arrived at Neo Bistro first. Chef Derin is with me. Hello, Chef. Hello, welcome. How are you? Are you good? Thank you. I’m good too. We had döner together last time. Exactly. Next to Chef Uluç. We said that back then. We said that when there would be such a nice video I would knock on your door. Today it has come to pass. We are making offal. You love offal a lot too. I love it. I love both eating and cooking. Yes. Especially, we love eating a lot. That’s why since we have a lot of common points I really think many of the offal on the menu will actually appeal to you as well. That’s why I wanted to come here. What are we going to eat today? Today, it’s chicken liver pâté. Yes. Sliced beef brain. Also, Neo Bistro’s now that never leaves the menu you know, the offal stew that has a bit of a regular following. Very nice. That offal stew is a bit like this. it’s actually in the consistency of a meal. but because it’s a stew, especially like this. Made in Spain made in tapas bars Like dishes, I guess? Correct. Super. So how did the story of this place begin? The story of Basta began in 2016. It started with a modern wrap shop in Moda. Yes. Later, a production kitchen was established in 2018. In 2020, this type of a more French-style wine bistro We had the idea to open. Then the pandemic hit. it was about a year, a year and a half unfortunately had to push forward. We have been open here since the summer of 2021. Very nice. Generally, we use Turkish ingredients, technically also a bit of foreign cuisines. Exactly. Personal, we love food This place has become a restaurant where we make the dishes. Very nice. Actually, let me put it this way. Many of my friends who live around here They especially prefer this place for dinner. Because you pay attention to seasonality. So whatever is in season you can eat it. And the pairing with wine is very nice. A place where you can come in the evening and eat your meal, drink your drink, and walk home. Exactly. Then let’s do this. Let’s leave the floor to the team now. You will see how they prepare in the kitchen. Then we will meet at the table. Thank you very much. You’re welcome, it’s nothing. I say let’s eat together in another video now. Is that okay? Of course. Great. At our third stop, Basta Neo Bistro, I have 3 different plates for you. Chef Derin just explained. The dishes we will eat are really… Normal dishes are really very nice, but the offals are, in my opinion, much more special here. We have beef brain cold cuts. There is a salsa sauce with parsley and capers underneath. On top, there is isot oil and green oil. It has croutons and French parsley. It’s one of the very nice cold plates. Right here, we have chicken liver pâté. The preparation stage of this is really quite laborious. Especially, they sauté the chicken liver a bit. Then they blend it with cinnamon, fennel, and caramelized onions. Right after that, they strain it and when it cools down, they combine it with cream and whipped egg whites. It’s a product with plenty of butter. That’s why we will taste it that way. At the bottom, there are sun-dried tomatoes. On top, there is a tuil with black cumin seeds. We can also see pistachios. Right above that. Pistachio powder. Here, I actually have many tapas bars in Madrid. There is a nice stew that I am used to. But of course, it is prepared in the local style. This contains tripe. normal tripe, lamb neck, beef tongue, There is beef sausage and beef trotters. They boil all of these together. Then they remove the meat and shred it. And they reduce the broth to about 1/7 to 1/8 of its original volume. So that the dish has a higher collagen content. Smoked Spanish paprika is added. And then a little bit of tomato paste is added to achieve this consistency. They also have their own homemade bread here. Again, it’s sourdough. They prepare it by mixing regular flour with whole wheat flour. I want to start with the hot dish instead of the cold one. Because the longer it waits, the more the collagen solidifies. I mentioned that they reduce the broth to 1/7, or 1/8, right? They reduce it until it becomes really caramelized, so it stays very intense on the palate. It goes down slowly to the stomach. By the way, my lips are sticking together right now. When I close my lips during moments of silence, they stick together immediately. I’ve been eating for a long time, for example. I’ve never had a stew with this much collagen before. Let me be clear and straightforward. It’s almost at the consistency of gum. It’s like it’s been pounded. It sticks together so much. Look at that. Very thick. The offal is very well cooked. You don’t need much chewing. You can even mash it on the palate. It’s reached that state. I think it tastes better when you have it with croutons. You’re crunching the croutons on your palate. And the offal smells so good. The taste of that paprika pepper has a slight spiciness that comes through at the back. This is quite something: You’re eating with someone. Shut your jaw. Let’s eat comfortably from this plate. I mean, it really sticks that much, look, when I’m not talking. Very nice. What is this, man? I really didn’t expect this much, look. I mean, everyone says it. They say it’s collagen food or something, but those who make collagen food outside come here and eat, they will understand what I mean. My lips are sticking. Let me drink some water from this. Let me clean it up. Very nice. Unfortunately, today I’ve eaten at 4 different places, so I won’t finish it all. I’m going by tasting it. I’m moving on to the cold plate. We have a nice brain here. I’ll take it with the salsa sauce underneath. Now I want to eat this with bread. First, I’ll taste it plain, but I’ll eat it with bread in a creamy consistency. First, I’m taking a look at it. Oh nice. The salsa sauce underneath. When combined with the brain, it neutralizes a bit on the palate and the acidity level is really high. If there’s anyone who doesn’t like eating brain, I’ll make them eat this. Because you don’t realize you’re eating brain. The sauce doesn’t overpower too much. It complements the product. But I would like to spread this on bread in a creamy consistency. Look, do you see? It breaks apart immediately. The fats here were green oil and isot oil. I’m finding a bit of that too. I actually dipped it quite a bit. Let me taste it plain. By the way, the salt is very nice. Very well balanced. The taste it leaves on the palate, you don’t feel like you’re eating offal. You feel like you’re eating very delicious meat. But because it’s creamy in consistency, you crush it with your tongue, I mean on your palate. So this feels quite like a gelatinous thing. I didn’t even chew it. Very nice. Our third dish is chicken liver pâté. Normally, as you see in this video, lamb and beef are always present. When it comes to offal, chicken offal is not very well known. or one of the dishes you can find around a lot. Of course, there is a chef’s touch. That’s why I’m curious about what the taste will be like. I think we should get this together. Since it has a spreadable consistency, I can take some of this on top. Am I taking it correctly like this? This is the best method. Of course. I’m also taking dried apricots. There are also pistachios. So I’ll say it openly. They are all very nice, but this one. a plate that I won’t be able to eat everywhere outside. That’s why, you know, my preference is… let me say it clearly and directly This would work. Because on the palate how can I express the taste it leaves behind? Such caramels a somewhat filled taste comes. So there is no feeling of eating chicken at all. There is also no feeling of eating liver. I mean, there are caramelized onions, lots of butter. That’s obvious. Butter feels very nice on the palate. It’s spreadable in consistency. It’s very nice with tuile. The two together are amazing. By the way, they also make the tuile. That also needs to be mentioned. Dried apricot balances the flavors very well. So it’s sweet. but also without overdoing the salty part. it gives a salty taste. You’re actually eating a fatty product. Did you know that even ice cream can be made from this? I swear it can be done. It’s very interesting because. To be realistic, this is the dish that surprised me the most. Because with these, I know more or less what I’m going to eat. But here, I didn’t know what I was going to eat. This is also prepared with whipped egg whites. So actually, there is a chemistry here when you look at it. The craftsmanship here is much higher than the others. So this is a dish that has been worked on more. That’s why this video too I am talking about one of its stars. I like this dish. I would come just to try it. I am saying it clearly and explicitly. Where else are you going to eat chicken liver anyway? If I’m going to eat offal when I come here. I can tell you about all 3 of these dishes, but… definitely this dish has both chemistry knowledge and chef knowledge both in terms of flavor knowledge was the dish that impressed me the most. The second dish is of course this one. There is a lot of effort in this as well. It is boiled for a long time and to reach this state, to achieve this consistency, it is really made by slowly reducing the liquid over low heat. The brain is very nice, but it will bring me here. These are actually 2 dishes. And of course, especially chicken liver pâté. For example, if this is in the fridge, I won’t forgive you. A spoonful every day. Very nice. Are you going to try it? Come on. Come here, let me have you try it in front of the screen. I’m curious about your opinion. That’s why. Now people are curious too. Come. For example, with pistachios. Lean over to me. By the way, Muhammed is our friend who is filming us. Come. Come on, you hold it, you hold it. I won’t give it. Okay, you hold it. This is very good. Isn’t it very good? I mean, you don’t taste any liver or chicken liver or any other offal at all? Absolutely. Pistachio, tuile, the dried apricot next to it, all together balanced. None of them overpower each other. And really, as I said, can’t it be made into ice cream? I don’t like offal, but it really feels like I’m eating dessert. There is a feeling right now. Very tangy. It tastes very good. So enjoy your meal. You will continue after you close it. You are aware of how you have experienced things with me, right? Did you get up this morning as if you were going to eat liver pâté? Oh man. I didn’t wake up today feeling like I could go to Nazilli at all. I don’t want to go to Nazilli. You didn’t get up, right? It was a surprise. When I heard about the offal route, I said we would go hungry. But actually, when I see things like this, I’m saying this without exaggeration. Not just for this video, but for all the previous videos as well, this could be one of the top 10 flavors. Our bill has arrived. Chicken Liver Pâté 610 lira. Beef Brain Salad 590 lira. Offal Stew 1200 lira. There is a service charge. 240 lira per person. A total of 2640 lira. We had an amazing meal. I must especially mention that it’s a chef’s restaurant. The team is already incredibly good. They are all incredibly knowledgeable about the food. They kindly answered everything I asked. I tried to explain it to you as best as I could. Now let’s head a bit towards the Urfa version of offal, that is, let’s go east. We will go to a restaurant that makes it exactly how it’s done in Urfa, even the comments on social media are incredibly high. I’m really curious if it’s good or not. We will see there. Let’s hit the road. We are on Sultan Murat Street for our final stop. We are in Taşdelen. Here we are going to the famous Ciğerci Sait Usta. There is an interesting topic. I mean, it’s a topic I’ve never seen before. There should be 3250 reviews on Google Maps. If I remember correctly. Getting 3250 reviews on Google and having a rating of 4.9 is really a great achievement. Many of my followers recommended this place. We’ll see, is it really as successful as they say? Because a rating of 4.9 is quite ambitious. I mean, it’s a score I’ve never seen before. And for example, 3250 reviews is serious too. If they are that successful, then there must be something to it. Let’s go and see. Oh, the music has started too. Now we have arrived at Ciğerci Sait Usta. Hello, master. Hello, bro. How are you? Welcome. How are you? Thank you, I appreciate it. I’m good too. The smells are so wonderful and the appearance, that cabinet looks so beautiful, I’m excited. Yes, bro. And there are almost 3250 comments on social media. 4.9 rating. That’s right, bro. How did you manage this, bro? In a moment, when we go to eat, when you look at the taste, the service, the presentation, when you look at the attention and care, you won’t feel alienated. You will see that it is worth it, hopefully. Super. So how many years have you been doing this job? Bro, we’ve been doing this for 3 generations. Okay. It comes from our grandfathers, it comes from our uncles. After my father, I took over the business. It passed to me. Very nice. My biggest master is my father. It’s him. We’ve been here for 7 years, bro. Very nice. Before that, my father had his own liver shop in the center of Urfa. He used to run it with my uncles. So what years does this correspond to? So you’re saying it comes from your grandfather. Of course, we’ve been liver sellers since 1963, bro. Okay, very nice. The fact that you have 3 generations of liver sellers excites me. Because in Istanbul, you can’t find many liver sellers like this, you can’t find many Urfa liver sellers. Yes, that’s right, that’s right. There are definitely people coming from Urfa, but since you have received such good ratings and comments, I always say there is really something here. We’ll check it out soon, bro, hopefully when we move on to the food part. So where do the products come from? Now, what do you have in terms of offal? We have liver. We have lamb liver. We have lamb heart, bro. We have lamb spleen, bro. We have lamb kidney, bro. We have lamb lung, bro. These are the offals we have. We have shish kebab. Is it all lamb? It’s all lamb, bro. Okay, no beef. No beef, definitely no beef, bro. Is there any beef product? We have beef shish, bro. You know, sometimes there are people who don’t like lamb. We serve beef shish, but we definitely don’t have lamb liver or anything like that, bro. Besides offals, we also have regular meats. Of course, of course, we also have regular meats. Where do they come from? They all come from Balıkesir, bro. It’s male lamb from the Gönen region, bro. Nice. So it’s a small liver like that. Of course, of course, bro, the liver is this big. Really? Of course. Okay, super. That’s how big the lamb is. If it’s a milk lamb, it’s probably very tender. It is tender, bro. There’s no need to even remove the membrane. Because when you take it off, it falls apart. It’s that small, bro. Put some isot on it. Of course. Right away. Honestly, I’m starting to get hungry. I’m starting to feel hungry like I haven’t eaten in 3 places. So is it just that? Is there offal? I mean, isn’t there lahmacun? Isn’t there tray kebab? Bro, I hope we are planning those too. We are thinking of opening a new branch, bro. Nice. Where? Right here, just across from us, in a nice place. Of course, of course, here. Good, nice. We won’t move away, bro. Shops like this are mutual. I will bring Urfa completely here, bro. The bread with nails, the lavash, our lahmacun. But I won’t mess it up. This is the lahmacun with the right thickness, not the one with the wrong thickness. Urfa lahmacun. Single type lahmacun. Very nice. Tray kebab, here is our tomato tray, our Siverek pan. I will make all of them, bro. This is lahmacun with onions. Of course, of course, with onions. Onion is fine, nice. Greasy. Greasy with onions. This will be dripping with oil, bro. Not crispy, greasy. Call me when you open it. I need to come to Taşdelen again. God willing, God willing. Honestly, I never come this way. I really came for you. Yes, bro. And many of my followers say while recommending you, bro, I’m coming here from Avcılar to eat liver. Yes, bro. I said if there’s such a claim, we really need to come. I’m curious. Bro, all our customer potential, they’re all from outside, from far places. They’ve all heard about it. Let’s go see what kind of place this is? They always talk about it like this. Over 3000 reviews. Always 5 stars. People are talking about it. Bro, they’ve brought Urfa here. Music, folk dances. That’s my dad speaking to them in his dialect. Bro, they’re already talking about it. They’re talking about dad. They say they have very fun conversations. They say they couldn’t get up every evening. 15 minutes, 20 minutes they said we would eat and get up. They say they sat for 3 hours. Yes, yes, they really love him. So what kind of coal do you use? Bro, oak. Oak charcoal. We definitely don’t use any other coal. Because when it crackles and pops, when it sticks to the liver, my dad gets very angry. Yes. When that coal taste or the feeling of that coal goes into the customer’s mouth, it would ruin us. As it should be. As it should be. So should we line up what we will bring here? What are we going to eat in the meantime? Bro, let me give you half of everything so you can get a taste. Because there are a lot of varieties. If I give you full portions of everything, it would be too much. It would be too much. But I will say one thing, I normally wouldn’t eat this much, but out of curiosity, I want to taste all of them now. So please give me a bit of everything. But can you give it half portions? Of course, of course, half. Are we going to eat Billur too? A bit of everything, brother. Is it Urfa style? It can’t be without Billur. Everything is Urfa style. Oh dear, oh dear. Here’s the thing, Onur brother, it’s for the appetite. our spleen, our lamb spleen. We have our lamb Billur, brother. Our heart with spicy sauce, brother. This is our Urfa liver, brother. These are like this. My heart won’t be able to handle these dishes. Let’s see. Thank you in advance. I’m leaving you alone. I’m going to the table. Okay, brother. I’m leaving you. Cook it on the grill. With the friends. There are no strangers here. A few thousand people are watching. Okay. Prepare it with them. See you at the table. Me too, brother. See you. Yes. We are together at a perfect table. If we are making a offal guide. It should also include all kinds of offal in the middle. This place is really an incredible table with the smell right now. Here we have our grilled onion. Here we have our grilled isot pepper. They turn the grilled tomatoes into a paste. That’s very nice. We have our onion with sumac. We have our onion with isot. We have our parsley and mint. We have our oily lavash. Inside this, there are 3 different types of isot. They cook it with sunflower oil and pour it on top. Every time you take a lavash from here, the oil continues to flow onto the lavash below. So you soak it all the way to the last lavash. We have our ayran. Foamy. We have our shepherd’s salad. When it comes to meats, we have our liver. Right next to it, we have our heart. We have spleen. There is crystal. We have sleep meat. They are all half portions. If you want, when it arrives, your favorite one, you can order your favorite in full portion. I want to start with the liver without wasting any time. Now, for example, I took this. I also drained the fat. I have no chance to grease my hand. I am taking those skewers. Hop. There is a umbrella stand here. That umbrella stand. after pulling the livers I am putting down the skewers. But be careful when you’re with your friends. So it doesn’t get stuck somewhere. Very dangerous. Let me add some sumac onions. This lavash is already a whole different thing. I am like this now. a true gentleman of Istanbul I twisted this in my style. but normally It needs to be twisted in the Urfa style. The liver is very well cooked. It is really very well cooked. You may have noticed that they keep moving it on the grill like this. That’s how it is in the Urfa style. They keep turning it, moving it back and forth, constantly spreading the temperature difference trying to cook it without drying it out. They add isot both before and after it is cooked. With this bread, it is really more delicious than I expected. I’m not finishing this. Because if I do, I’ll be full. Instead, I’m setting it aside like this. After the liver, I’m moving on to the heart. This is a sauced heart. Look, this one is also very nice. Wait a minute. The heart is interesting. What did Hakan Altun say? The heart cries before the eyes. I’m moving on to the spleen. I don’t usually like spleen very much. Let me be clear and straightforward. I mean, among offals, the spleen could be the least I eat. But, if it’s topped with isot, beautifully grilled, and cooked juicy, I wouldn’t say no to a spleen. It’s extremely soft. Look at this. It was the softest among them. Whatever I put on top, which one to put on top it becomes very delicious if I add isot. I loved this very much. The spleen is currently it competes with liver. Let me put it this way. Let me take a sip of my ayran on one hand. Oh, they made this themselves too. Very nice. There is roasted isot pepper. I want to try that a bit too. By the way, I asked this. I asked if it was spicy. They said it was normal. Normal according to whom? I’m curious about that. Let’s see if it’s normal for me. Because I have a high tolerance for spiciness. I am a person who has raised my tolerance over time. I could never eat it before. Going back and forth to the grill places… I think I should take a bite like this. So I’m a little scared but Normal. He’s right, it’s normal. But it’s spicy. Everyone does this. Not everyone can eat it. It’s spicy but normal. It doesn’t kill you. Sweet and spicy. Isot spice doesn’t go down to the stomach. It stays on the palate. That’s why it doesn’t burn the stomach. It becomes very delicious. And when it’s stuffed, wow. Man, I’ve missed Urfa. Now it’s time for billur. Billur is actually the testicle of the animal, as you know. The testicles. You can’t find it in many places. In Urfa, they still put it on a skewer. Cut like this. So I wanted to try it here too. But it’s very soft. Honestly, can I say something? Like milk. Very delicious. Wow, my lips are burning right now. The taste of this is mixed. My stomach is already saying that what you’ve sent since the morning is not enough, and these too. But this I will say something. This, I’m sorry. It will be a lavash. And I will definitely wrap it in lavash. Because this is such a Billur. This two bottles of it like this I really made it just right for a bite. Muhammed, would you eat this? I was just thinking about it right now. I was questioning myself. You’re wondering if I would eat it, right? I think you would. It’s very nice. If I had given you this without telling you what it is and you had eaten it, you would have said to me, dude, this is an amazing thing. Really. Usually, when you eat it without knowing, it becomes really amazing. These kinds of offal. You need to eat it without knowing. You won’t tell your friend. You’ll come and feed them. What is this? Dude, it’s extremely delicious. It’s very nice, man. Don’t look like that. They’re really laughing at me from the back. Those who eat this know. Now, because of the spiciness. It started to get hot underfoot. But I am so happy that… I’m burning so beautifully. I can’t explain it to you. I mean, from this table. I really don’t want to get up. These too like this. I’m going to show you. I said it all together but… definitely saying it little by little… Let it come as it cooks. Let it come as it cooks. I think it should be. We only have our last piece of meat left. That’s also a lamb neck. Lamb neck. By the way, all of this grill is lamb. There’s no beef at all. Sait already mentioned it a moment ago. We only use lamb. and it comes from Balıkesir/Gönen. We don’t buy from anywhere else. Offals obtained from animals aged 6-7 months. Flavors and tastes top level. I fell asleep. Sleepiness again beloved by many of us one of the special flavors. This one also with lavash… Let me do it this way. Before the lavash, let me taste a plain one. Look, this is different. This one is a bit more like… now the palate has settled. So which one stands out, you can understand everything about what’s in each one. But if there’s a flavor you have a prejudice against, you can break those prejudices here. I ate quite a bit, you know. Why aren’t you stopping me? I keep pulling the skewers, though. There’s an average of 2-2.5 portions of product here. First of all, this oily bread is incredible. I mean, everything can be eaten with this. It’s made with sunflower oil. Unfortunately, it doesn’t work with other oils. There are 3 different types of isot in it with sunflower oil and when mixed, it creates an amazing flavor. I understand why it has a 4.9 rating from 3250 reviews. All of these are served as a compliment. Just this meat and ayran. You are paying for the drink with the meal. Everything else is served as a compliment. You have no chance of getting up from here without being full. As a flavor, it surpasses many other places. You are eating a much more delicious meal. It is no less than the one in Urfa. There is no need to go to Urfa. You are not buying a plane ticket. Let me put it this way. Of course, we always say that everything is beautiful in its place, but, this was one of the best Urfa livers I’ve had in Istanbul. I think there is an original method but a higher quality product here. Because the product comes from Balıkesir. And it gives a very nice flavor. Now, I just mentioned that roasted onion and roasted tomato have arrived. I’m tasting the tomato. It’s been seasoned with isot again. The tomato is crushed and stays that way. Oh nice. Wow. Look at that. I shouldn’t just throw all of this in my mouth. That would be rude. Now, normally I would, if I were at home. You know, when you see a big piece like this. But you want to throw it in your mouth. At home, you might risk choking. If someone is at home, they would perform the Heimlich maneuver. Very nice. With isot pepper. Wow, that looks great. I will get back to that. Our grilled onion. Does this have pomegranate molasses in it? You’ve got us hooked. Everything is very nice. Really, so far, when you go to a Urfa kebab place, or rather, when you go to a Urfa offal shop. I am not sure if there is a place where everything is this good. But I think this is one of them. This video is also one of the star spots. I can say that. Especially some products stand out so much that they are very compatible with offal. So the spiciness of this, the oil of this bread, and the taste of isot pepper, all elevate the flavor of the offal to another level. It really doubles the taste you get from this. I really liked it. Now, if you want, let’s also mention the bill, but along with the bill, there is also a künefe coming from Hatay. Let’s bring that to the table as well. Hatay künefe is made with Antakya cheese. It comes directly from there. They make katmer on a griddle, but I must especially mention that they prepare the künefe over coals. So you placed your order. You will need to wait for a while. Come knowing that too. By the way, this place is… We arrived a little earlier, but it’s starting to fill up slowly. In the evenings, it becomes a place of judgment. Tables are being set up. More people are coming. Most people sit for a long time. Many people don’t want to get up from the table. From now on, you can also find me here during the week. I think you will see certain days. I also want to share in this flavor. It’s really hard to find a place like this in Istanbul. I’m glad I found one. We want the bill. Let our dessert start to roast as well. Oh, are you pouring it at the table? Then I’ll take a picture. I’m going to record a video. Can you hear me, bro? How could I not hear? Did you smell it? That one has arrived too. Then let’s do this… The people from Gaziantep will get mad though. I think both make it well, bro. The pistachio is good in both. This? Clotted cream, bro. Oh, wait a minute. Milk cream. Things have changed. Yes. I will add this here like this. Let me first taste the plain flavor. Because it’s always better to taste something in its plain form. After getting the real flavor we continue with the accompanying items. Oh, it’s very hot though. Hmm… The top has become crispy. It’s so beautiful. Look, how should I say it? It’s not an ordinary kunefe. It’s obvious. The cheese is also obvious. Very nice. It’s not overly sweet. When cream and pistachio come together, it becomes much more delicious. Very nice. I liked it. Now our bill is here. Normally, all the meats in a portion are 580 lira. I ordered half portions of everything. Half portion of liver, sleepy, spleen, crystal, heart. Since all of these are half portions, each one is 290 lira. I have ayran for 70 lira. Kunefe is 270 lira. In total, it’s 1790 lira. But 1,2,3,4,5. There are 5 half portions of food. So here there are 2.5 portions of food. That means you came as two people. You shared these. Okay, you ordered one more ayran. Roughly for 1800 lira two people can fill up and you eat such delicious quality meats. I really loved this place. With its dessert, its food, everything is perfect. If you ask why you haven’t come here until now, it seemed far at first. But you know, you go anywhere for food. What kind of bottle is this? Bro, this is Urfa’s Karagül cologne. The bottle is special too. It’s special itself, bro. Here, as far as I can see, there are different colors too. Pepper? Bring me the pepper one. I’m curious now. They made pepper cologne in Urfa. Can you imagine? Is it isot pepper? Bro, this can’t be real. We send customers from here with isot pepper cologne. Seriously, give me that. Let me see. We also made the pepper version of the cologne, bro. You guys are awesome, huh. Oh, it really burns a lot. I’m just kidding. No, it doesn’t burn. By the way, it smells really nice. Seriously, wow, it’s really beautiful. It’s very nice, but I’m not getting up yet. I’ll pay the bill in a bit. Can people take these from here or are you offering them? Can they take them? Yes, they can take them, for a fee. Of course, they are not given for free. It’s nice. Thank you. I’m happy with my dessert right now. I’m continuing with my dessert. It’s really nice. Both the price and taste are very good here, and the atmosphere is also very nice. Normally, you can’t hear it now. the background is very beautiful There are Urfa songs. Just now, there was a song by İbrahim Tatlıses. I mean, I said it like this here. Man, I feel like shouting like this. There is a very fun atmosphere. Sometimes people, of course. They like the musical atmosphere more. It becomes much more enjoyable while eating. People from Urfa come here a lot. That’s why they can play Urfa music in the evenings. Today, after eating so much salty food, the sweet now feels good. I will curl up in a corner and sleep now. After so much food. We’ve come to the end of a nice video. We also sprayed our colognes. I hope you all liked the video too. The Offal Guide will continue. You watched this for the first time on this channel in Turkey. In the upcoming guides, if you have any recommendations for offal, I kindly ask you to leave them as comments. I’m sure this video will reach a lot of people over time. We will be able to show you much higher quality offal. In the next guides, I will ask you to be my guide. In Istanbul, In Ankara, In Izmir, wherever it may be about offal if you write good addresses in the comments I would be very happy. Before the meeting next week don’t forget to like the video. It is very important to me. If you hype it up as well, that also helps the video reach more people. Next Thursday at 7 o’clock see you again. Goodbye. Cut a crystal for Muhammed. The liver of the chicken the crystal of the lamb. Today, Muhammed surpassed himself.

İSTANBUL SAKATAT REHBERİ (Söğüş, Ciğer, Kelle Paça, Sakatat Yahni) – Ayaküstü Lezzetler

Ayaküstü Lezzetler’de İlk Kez 📣 : İstanbul Sakatat Rehberi 🥩🔥
İstanbul’un en lezzetli sakatatlarını sizler için bir araya getiriyoruz. Kelle paçadan Arnavut ciğerine, İzmir söğüşten şef tabaklarına ve Urfa’daki örneklerini aratmayan ciğerlere kadar pek çok lezzet bu videoda sizleri bekliyor.

Dana, kuzu ve tavuk sakatatlarıyla hazırladığımız bu rehberle bir ilki gerçekleştirdik. Sonraki videolara katkı sağlamak isterseniz tavsiyelerinizi yorumlara bekliyoruz. Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

Giriş: (00:00)
Arnavut İşi: (03:01)
İzmirli Söğüş: (11:34)
Basta Neo Bistro: (22:52)
Ciğerci Sait Usta: (33:32)

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, 01.10.2025 tarihine aittir.)

– Arnavut İşi – https://maps.app.goo.gl/7jSgZ3r3QJYtQJZq9
– İzmirli Söğüş – https://maps.app.goo.gl/ZeqU7XgEsPbiYV4J6
– Basta Neo Bistro – https://maps.app.goo.gl/5ZDxUoYyjsvYc8Cy7
– Ciğerci Sait Usta – https://maps.app.goo.gl/cy2Wko4vc4uqaNjRA

#ayaküstülezzetler #sakatat #İstanbulSakatatRehberi #reklam