10 day juice diet

- there were a lot of foodsthat i was really excited to eat when i came toistanbul, but this one dish which is called kokorecis one of the things i cannot wait to try andi'm gonna try it right now. (upbeat music) good morning, everyone, it's mark wiens with migrationology.comin istanbul, turkey. walking through taksim square now and we are on our way to go eat breakfast.

(chill music) walking through istikalstreet at 7:45 in the morning, it is nice and quiet. we came to this restaurantwhich is just off istikal street and theyare famous especially for serving menemen whichis a type of egg dish. it's chicken with eggs.- thank you. - thank you. i ordered a dish calledmenemen which is turkish

scrambled eggs and i got the one with turkish sausage as well. it looks beautiful, it cameto our table sizzling hot, just boiling over. there are peppers and tomatoesand the sausage in here. before i dig in thebread, i just gotta go in with my fork. wow, look at that texture. it's almost like gravy in texture.

that really smells like chorizo and eggs. oh that turkish sausage. i have a feeling thisis just gonna be like a sponge of fire so i'mgonna let it cool down for a little bit. mm-hm, oh wow. that's awesome. yeah, it's like, it's only halfcooked, just lightly cooked so it remains really,really moist and juicy.

and then that turkishsausage is brilliant. a little bit spicy and then the texture of that egg is unbelievable. let me follow that witha little bit of tea. hot tea and then let me try my next bite with some bread. whoa, that's some pretty solid bread. and then you take piecesof bread, break off a piece and i'm gonna go with kindof a scoop and mop method.

oh yeah, you need to get aclose up of this texture. just come to look at that,it's almost like cottage cheese in texture. that is awesome and i don'tthink there's any cheese. at first i thought there was cheese but i don't thinkthere's any cheese in it. got a little salad herewith tomatoes and chilies and maybe that's olive oil. oh.

yeah, this is very light. i think olive oil and maybejust a little squeeze of lemon. and then this one is anothervery common turkish breakfast kind of spread. i think it is theclotted cream with honey. you take a little bit of this. i think with some honey,clotted cream and honey. wow. that's like rich andcreamy and honey sweet.

i think that is cream but ithas a butter texture to it. i also got some olives andi think this is cheese. let me taste an olive. oh yeah. it's like a little bitof a withered olive, it's almost like a raisin olive. i think i'll go in with an olive as well all in one bite. take out the pit.

it's quite a salty cheeseand then it's very soft and spreadable and then thatcombination with the olive makes it taste really good. mmm. this is like a completely new style of egg that i've ever had. that was an amazing way to start the day. that turkish sausagejust flavored the entire scrambled eggs and i love that texture

of the scrambled eggs. when we came in here itwas a little bit quiet, now it's packed. it is still a nice quietmorning in istanbul. we are walking down thehill towards galata kulesi which is the galata tower. it cost 25 lira for entrance to the top and we are getting into the elevator now to go to the top for the view.

it was built in 1348 in amedieval roman-esque style and at the time that it was built, it was the tallest building in istanbul. what you do is you just takean elevator to the top here and then walk to the top andyou can get a full 360 view of the city. what's really great about this place is just it gives you a senseof the magnitude of istanbul. you can hear the birds,you can really sense

the contrast of theancient city to the modern. you have amazing views ofthe bosphorus sparkling in the sunshine, the boats. over in the distance, across this way, you can see the ayasofyaand the blue mosque. just some incredible views from here and what i like about itis you have a 360 view, you can walk all the way around. i'm glad we went to thetower right as they opened

because it was really quiet. i can imagine that if it's really busy, it will take away from theambiance and the amazing views. you'll probably be rushed up there. by going right as they open,that was a fantastic idea. i enjoyed those views. they also have a restaurant at the top but it's pretty overpriced. so we are now headingdown to the water's edge.

we had some great views ofthe bridge from the tower and now we are walkingacross the galata bridge. this is an inlet ofwater from the bosphorus. the bosphorus is over thatside, but this is called the halic which in englishis sometimes referred to as the golden horn becauseof the way it's shaped. it's another major waterway in istanbul. it connects the old partof istanbul with the part of istanbul that we're staying in.

we are walking across it by foot. the water is such a deep blue color. along this bridge, it's especiallya favorite fishing spot. walking across this bridge,you can smell the aroma of the sea breeze, you cansmell a little bit of fish in the air. it makes me just wanna hangout and go fishing all day long and then eat the fish. then over there on thetop of the hill there,

that is the galata towerwhere we just were. sit right there, no? finished walking across thebridge and there is a treat at the end. there are some well known boatsthat serve a fish sandwich which is called balik ekmek. i think it is mackerel which is grilled and they grill it on the boat. but then they have littleseating areas on the solid ground

so you're not rocking while you're eating, but i just ordered one sandwichand as soon as you order, they grab a piece of thepre-cooked fish filet and they stick it into a big bread loaf and then add in some lettuce and onions and along with the fishsandwich, what's really great about this place is the ambiance. you have a great view on both sides. you're sitting on the water'sedge and this is an amazing

part of istanbul. i see the attraction in that. that's really good fish. it's buttery, a littlebit oily and mackerel is one of my favorite fish. yeah, i'm pretty sure that's mackerel. got some lemon juice,some bottled lemon juice. sprinkle some of this on,a good dose of lemon juice and i think i'll sprinkleon a little bit of salt.

that is not open, or maybe it's stuck. okay, i think that should be good. it's a very simple sandwichbut i do love the fish. the grilled fish was good. grilled fish is one of my favorite things. i think it would've beenimproved had they given me a fresh wedge of lemonas opposed to the lemon in the bottle, but it was still good. i love this ambiance.

there are a number of boatsalong this stretch here. i think they pretty muchall serve the same things, so we just chose one. we crossed over the roadand we are now entering into the egyptian bazaarwhich is also known as the spice market. there are lots and lots of spices and nuts and dried fruit and allsorts of cheeses and olives and candies.

look at this amount of nuts. (exotic music) a microphone for audio. thank you. hello, sir.- hello. - [mark] can i have onekilo of cherries please? - cherries, 12. - [mark] 12, okay, one kilo please. - thank you.- yes.

- thank you.- thank you. i guess or maybe youshould not, i will though. apricot, apricot. i think this is an apricot. oh that's wonderful, sweet and juicy. ying really loves cherriesso we stopped to buy a kilo of cherries andnow we are sampling fruit at this store. (speaks foreign language)

we do not get cherries inthailand, that is a treat. it's juicy and just perfectly sweet. not too sweet but that's wonderful. nice to meet you. - hello, hello, welcome. - we were just walking around the outside of the market now andi've just come inside and again there is just abounty of colorful things. this is my kind of a market.

so many spices and aromas. you can smell coffee, you can smell cumin, you can smell turmeric, the chilies. maybe some incense inthe air and some perfume and the turkish delight. there's so many colorsand aromas in this market. nice to meet you.- you too man. - yes, still filming. we are just walking outof the egyptian bazaar now

but what i loved is thatnot only did they have so many different spicesbut there are so many different herbs and flowers,the different zaatars, the saffron, the roselle and many things i don't know the name of butthere's such an abundance of different flavorful ingredients. oh and the sumac, lots ofdifferent kinds of sumac and dried chilies as well. from the egyptian bazaar,we are walking up the hill

towards the suleymaniye camii. istanbul is a very hillycity and that means you exercise when you eat. i needed that little exercise. this is another one ofthe dominant mosques that you can see on istanbul's skyline. the entrance courtyardarea has a very similar feel to it as the sultanahmed camii, the blue mosque. again this is a huge open court yard.

what really stands outto me are the chandeliers are so interesting especiallythe one in the center. it is a giant circle whichhangs from the ceiling from the ceiling dome andjust these little light bulbs hanging off of it. it just looks like ancient and medieval. and also there's a niceview of the bosphorus and the golden horn from here. i can see over in thedistance the galata tower

where we visited thismorning as well as the bridge that we crossed and also wherewe ate the fish sandwich. that was well worththe visit at the mosque and now we are walking back down the hill on our way to go eat again. - hello.- hello. - oh, thank you. oh wow. there were a lot of foodsthat i was really excited

to eat when i came toistanbul but this one dish which is called kokorec. which is a combination of, ithink it's mostly intestines but maybe some other organs as well which are grilled overfire in a circular shape is one of the things i cannot wait to try and i'm gonna try it right now. it's kind of a street foodstall because everything is open air and all of thetables are out on the sidewalks

in kind of this littleneighborhood square. it's a busy place but at the same time it's kind of quiet andpeaceful and you can hide away underneath the foyer here to eat. a lot of people will order the sandwich where he chops up someof the meat and some of the intestines andsticks it into a loaf and eat it like a sandwich. but i had to go for the plate.

he very delicately andexpertly sliced it into pieces and just arranged it onto this plate. then he sprinkled on some zaatar i think and then also some chiliand actually while i was taking a video of himpreparing this plate, he gave me sample soi've already tasted it and it is amazing. you can see that is apure beautiful golden, almost red color on the outside.

then on the inside, itjust looks like wonderful, white gooey oily meat. - [ying] one, two, three. - on video, ying, what is your name? - hassan.- hassan, ok, mark. - mark.- mark. the owner chef, he has just come over and he told me to eat it rightnow while it's hot and fresh. so i better start eating before i,

i better stop explainingit and just eat it. oh, that is stunning. it has a wonderful kindof bitter taste to it. then it's like really crispyon the outside golden edge. but then really soft and youcan like feel the texture of the intestines on the inside layer. what's also really good is the combination of that really crispy, crunchy edge on the top.

then with the reallysoft, oily, kind of fatty down interiors. add one piece. and there. maybe i'll try this pickle next. ah, i think these are chilies. i think i'll add thatthere and then go for it. okay, i love that. that is amazing.

that bitter taste, thatchili, the herb taste of that zaatar, the crispy tolike creamy, fatty intestines. you've got a nice lamb flavor as well. that is like a mild pickled chili. have some more of thesepickled chilies to my plate, these are really good andthey complement the dish really well because of therefreshing pickled brine with the pretty, fattyintestines but they're so good. break a piece of that bread.

this is a nice bread as well. it almost has thatswiss cheese look to it. all those crunchy bits are just insane. grab a chili. one's sliding out. that's like just oily,buttery, bitter intestines and it's wonderful. that kokorec was fantastic, i loved it and also right here theyhave a little stall set up

where they are servingsomething called midye dolma which are mussels which arefilled with a combination of spices and rice andfilled back into the shell and then served like that. it's a very common streetfood here in istanbul. but as i've been walkingaround, i haven't really noticed many street food stalls selling it. so maybe it's not season, soi thought since they serve it right here, this is my opportunity.

i'd better taste it right now. that's a pretty good sized mussel there. pull it open. oh there comes from that side. oh, wait. when you open up this side. oh and i think the musselis maybe underneath here. then you give it a squeeze of lemon. i think the way you eatthis is you take off,

a little piece of the musselcame off on this side. you take the other side of the shell and you kind of loosen it up. then kind of scoop thewhole thing into your mouth in one bite. oh wow, that's awesome. the rice is really gooey. it has an amazing, i thinkit's cinnamon in there. kind of a sweet spice flavor.

that contrasts the sourness ofthe lemon, that's delicious, i need one more. there we go, i got themussel on the top there. squeeze on some lemon. that rice is like the texture of pudding and just that mild blendof spices, that lemon, and it just sort of melts into the mussel. that is marvelous. there's no better way to enda meal of roasted baby lamb

intestines than with a cup of tea. yeah, this is fantastic. that was a great meal andalso not only the kokorec was delicious but also those midye dolma. those were excellent. - together photo.- okay. - together, together, you two together. - very nice to meet you.- nice to meet. - nice to meet you.- nice to meet.

yes, migrationology. all food, youtube, on youtube. thank you very much. - thank you.- thank you, very nice. again not only was the food spectacular but the staff and the owner,they were so nice and friendly. highly recommend for kokorec in istanbul. you've gotta come check this place out. they will hook you up withsome incredible kokorec.

we are now walkingtowards the grand bazaar. we made it to the grand bazaarand not only is this one of istanbul's oldest covered markets, but it's one of the oldest covered markets in the entire world. dating back to 1455. i've only been walkingaround the market now for about 10 minutesbut literally everything that i have seen on thestreets around istanbul so far

are available at the grand bazaar. from carpets to clothesto silverware to utensils to glassware to everything in between. also there's food, there'sspices, there are all sorts of textiles and pillows andlots and lots of glassware. everything you can imaginethat is from turkey, you will find at the grand bazaar. what sets this marketapart from other markets or other bazaars is it'shoused within this ancient

structure which dates back to 1455. not only are there somany things for sale, and just a browsingparadise but you also have a piece of history. chai, please, yes.- two? - [mark] one, two, yes, please. - [mark and ying] thailand. - [man] thailand. - taiwan.- thailand, bangkok.

that's some nice strong tea. mm, that's good. we have been walking aroundthe grand bazaar for awhile and we are pretty worn outso we are catching an uber back to the hotel. gonna rest for a little whileand then go back out again for dinner. hello, is it uber? yes, okay, thank you.

we are waiting at thebus stop this evening. gonna try to take a bus to an area of town to eat dinner tonight. traffic is pretty heavy andour bus is pretty packed, but we are on our way now. it didn't take too long. we got off the bus, i thinkthis area's called ortakoy and we are going to go to arestaurant around this area. oh, this is the place right here, ying.

this restaurant specializes both in kebabs but the main reason i camehere was to eat lahmacun which is a flat doughwhich is topped with meat and it's a very famous turkish dish. i'm starting off with ayranwhich is a yogurt drink i think. mm, that is sour and salty. and very rich and buttery, that's good, that will go good with the tomato-y bread. also to start with i got akubbeh and this is a very

common kind of snack inparts of levant as well. i think it's bulgur wheatwith meat on the inside. i'm gonna squeeze a bunch of lemon on it. all right. that is one of the moredelicious version that i've had. it's packed with meat, you can taste lots of onions in there. mmm, that's delicious. - photo?- yes, photo and video.

this is the lahmacun which thisplace is really famous for. ying already had a piece, she enjoyed it. we got the spicy version sothere's chilies on there, i think there's some zaataras well or some kind of herb. it is fired in a burningoven and it's very thin. it's almost like cracker thin. i think what i see peopledo is first squeeze on some lemon. i'm gonna squeeze on a bunch of lemon.

then i think you're supposedto sort of roll it up, pick out the seed and eat it like a roll. oh, yeah. the bread is very thinand a little bit crispy but then a little bitchewy at the same time. you can taste that minced meat. you can taste the herb in there. when i ordered this dish, i had no idea it was going to be this big.

on the menu in the littlephoto, it looked like it was about half this size. this is giant and it'ssimilar to a calzone but then quite different as well. it's shaped like a boat or like a trough and just filled withmeat and i think tomatoes and maybe parsley in there and then baked in an oven as well. look at that, that's just like meat bread.

mmm, that bread isdefinitely a lot thicker than a lahmacun and it'smore of a chewy bread but then very, very crusty. that's just like pure meat and bread. but really good meat and bread. follow that with some ayran. that's a good combination. and then finally the last dish i ordered and i actually had noidea what i was ordering.

but this is their special kebab here. it almost looks like a chimichanga plate, but there's a kebab insideand that's wrapped in dough and then also baked. oh and there's cheese in here too. that is the winner right there. kebab, and cheese stuffedwithin a piece of dough. then roasted in that ovenand maybe with a little bit of a tomato sauce on topand some sesame seeds.

that is awesome. for my next piece of lahmacun,i'm gonna add a bunch of vegetables to it. stick this all into the middle. i think this is whatmost people are doing. and then i'm gonna go onwith some lemon again. that lemon is almost finished. let me grab the other lemon. this will be like a salad roll.

the lemon is the touch i love. and then again just wrap this all up. this is a very popular restaurant. they are getting a lot of takeaway orders as we are sitting here. a cracker, thin crust, salad roll. that was another great mealand all three of the things i ordered were much differentand i've had this problem since coming to turkeythat i've been kind of over

ordering i think becausemaybe i'm accustomed to asian food so much where,well especially in thailand where the portions are kind of small. so you order like five or sixdishes between ying and i. we always order five or six dishes. here, they are huge and iwas imagining that trough to be like only a quarter of the size. i could not finish all of that bread. had to get a takeawaybag and i'm gonna bring

that back to the hotel withus for breakfast tomorrow. a shout out to culinarybackstreets.com for this recommendation. that's where i found this place. this is a great place. i'm gonna end the video now. we're just gonna head back. thank you all very muchfor watching today's video. it's been an amazing food day actually.

we've eaten, i thinki've tried quite a few different dishes andwandered around istanbul. another fantastic day. please remember to subscribeif you're not already subscribed for lots morefood and travel videos. i will see you on the nextvideo, thank you for watching.