Best Turkish Street Food - $5 EXTREME SANDWICH in Izmir, Türkiye!! 🇹🇷

You can't come to Izmir without eating kokoreç. And yes, we'll get our fill of this tasty street food. Today we're going on a full food tour in Izmir. I love how they chop it here just like chainsaw. A friendly city on the Aegean coast of Turkey with 8,500 years of human settlement history and with a complex food culture to match. It takes so much skill to do that without having any holes in the dough. We'll sample fresh Aegean sardines. Taste legendary sweets. Oh, they're so crispy. Eat an entire sheep head deboned and loaded into a handheld sandwich. That is an ultimate wrap the size of your head. And try the mouth-watering regional kebabs. But to warm up our stomachs, we're going to one of the most popular bakeries in town. Why do people flock here in the morning? Good morning, everyone. It's Mark Wiens. Welcome to the beautiful, incredibly historical city of Izmir. We're starting this food tour today with breakfast. And we're going to see what locals eat for breakfast. Oh, and here's Nukhet, who's going to be our guide. So Nukhet, where are we at? Meet Nukhet, our local guide from Culinary Backstreets, who's taking us around today. We are at Zeynel Ergin Gevrek Pırını. Gevrek means simit in Turkish. And they make the kumru sandwich, which is with the chickpea yeast, which is very important. Oh, nice. Okay. Okay. Oh, you smell the bread and the bakery in the air and filling this entire alley in this entire area. So it looks like they have the bakery here. Then they have almost a little cafe. Then they just have tables and seats along the side of the road and in the alley. Okay, everywhere you need to make a queue. And so it's self-service. You make a queue, you get what you want, you order what you want, you pay, and then you go sit down. Almost cafeteria style. Okay, all the paddle goes all the way over here, deep into the oven. So the front of the oven is here. And then this entire thing is the oven. And then that's where right over there is where they feed in the logs. So definitely one of the reasons why their bread is so good is that they're still using oak wood to burn. So that's what gives it that smoky aroma using, I mean, the traditional way for their oven. And they no compromise here. And now we're in the other side of the kitchen. And this is where they specialize, where they make some of the really classics of the baked goods, especially the round, similar to cement. And then also they do a sandwich here that if you look around, you see everybody orders it. This particular bread is made with a chickpea yeast signature. So they cut it in half. And then to make the sandwich, he adds in tomatoes. And then cheese goes on top of the tomato. And now moving on to the other side of the kitchen where they're making the gevrek. It's incredible skills. I mean, being able to roll out two at a time in two hands, both at the same time consecutively. And they roll them into these perfect rings, quite thin actually, until they have a good batch going. Oh, look at that skill. Okay, that goes into, what is the liquid? Fig molasses. Fig molasses, okay. All those go directly into the fig molasses. And for after about a minute, then they start to rise to the surface. Oh yeah, they're bobbing up now. And that's how you know they're done. So it just gets a little boil in there. Stir them around. And that's what gives them that darker color as well. Okay, those go out to drain for a little bit as well. And then immediately they get transferred over to the sesame seeds. They're gonna have a sesame seed bath. What an incredible process they have here. Everything is baked fresh right here. And then the line forms right here. So literally things come right out of the oven and to your table. I mean, you can eat it almost immediately, almost, I mean, minutes after it comes out of the oven. It's your guaranteed freshly baked bread here. And that sandwich looks so good. The aroma of the toasted sesame seeds, just what a bakery, what a process. It's so cool. Oh, and it comes with tomato. So tomato cheese. Tomato cheese. Okay. This is an absolutely incredible bakery. Now that we've seen the process, let's go eat. All right, so starting off with breakfast. And would this be something that is very popular, very common to eat for breakfast especially? Yes. Or any time of the day? Any time of the day, but especially for breakfast. All right. And also for the weekend breakfast. Oh, okay. So sort of a leisure breakfast where you're hanging out, where you're just enjoying life. If you find a place here. Okay, because on the weekend it's so popular. Yeah, it's so popular. And you can see that these are, I think, compared to simit, it looks thinner as well. It's a little bit thinner. It doesn't feel as dense or heavy. Yes. And a big ring. Really nice, beautiful. Covered in toasted sesame seeds as well. And take some tulum cheese. Oh, it's so good. Cheers. Yes. Oh, I love the texture of it. Like it's a little bit chewy, crispy. And again, just so smoky and fragrant from those sesame seeds. Okay, but really the best way to eat it is with the cheese. Yes. Okay. Let's try it with the cheese. We got the cheese to alternate bites rather than putting it inside. Okay, so bread and cheese. So for people of Izmir, is that a... This is a must. It's a must. Is that a comforting combination? Yes. Awesome, awesome. And that mixes so well together in your mouth. The salty creaminess of the cheese, the chewy density of the bread. Yeah. Next up, I'm going to try the humru sandwich. Beautiful bread. Again, sesame seeds and then their signature with tomatoes and cheese baked on the inside. Oh, that's awesomely good. The juiciness, tartness of the tomatoes, the saltiness of the melted cheese, and then just that smoky baked bread. The crustiness, the sesame seeds, and then the fluffiness of the dough on the inside. That's delicious. And then you can't have a meal or especially a breakfast without tea. Yes. Without tea, it's not possible at all. Tea is a must. You can have 20 of them a day. Can you imagine? So typically, Turkish people drink tea throughout the entire day or... The whole day. Should we try the boyos next? And we got two different versions. We got the spinach and the leek, I believe. Okay, let's try the spinach first. Oh, you can feel how it's really light. Yeah. Really light. All those different layers. You can feel how crusty it is in your fingers. Let's break it open so we can see the insides. Oh man, it's flaky. Incredibly flaky and crispy and oily. Oh, that is artistic. And this is what we saw him make inside where he just really slaps out that dough until it's literally transparent, paper thin. It takes so much skill to do that without having any holes in the dough. Oh, I can feel the wind. It's like a whole sheet of dough. Oh, it's huge. Oh, it's so thin and transparent. Oh, that's incredible skills. Oh, and zero holes in it. That's incredible skill. So stretchy. Look at how paper thin, transparent it is. Oh, is it cream? Oh, labneh, like yogurt. I think some type of yogurt goes in the center there. Fold it over. That's so many different layers there. Yeah, you can tell there's gonna be so many layers to this. Kind of wrapped up, rolled up. Oh, okay. Wow, that is incredible skill. Ah, and he breaks it into a little piece. Oh, okay. He breaks it into a little piece, into a little ball. Oh, that's incredible. And the craftsmanship that goes into this, the skill. Oh, and I really like it because most of the versions are actually savory. Yes. They do have a few sweet versions, but I like savory. Yeah. That's incredible. I mean, it has all those, the top layers are crispy. Then as you go down in the layers, it gets gooier and gooier until you get that flavor of the spinach. Wow. So, the ones he made while you were filming. Okay, okay. With labneh cheese. Oh, okay. Oh, so this is a type of boyos as well? Yes. The one with the cheese? Yes. Try that while it's hot and fresh right out of the oven. Very, very hot. Oh, this one is more dense because of that labneh on the inside. Like a cheesy yogurt almost. Ah, so hot. All the steam coming out. Oh, but that's so good. Oh, it's not sweet actually. Oh, it's just like the salty labneh, kind of a yogurt-y, cheesy flavor to it. Like pizza cheese. Totally melted into those layers of the dough. So crispy, that's so buttery. And then just with that creamy cheese that oozes out when you take a bite. That one is extraordinary. I love it. Oh man, and this one as you take a bite? You just, like flakes just fall all over the place. Onto your lap, onto the rug, onto the table, into your teeth. There's flakes everywhere. Oh, I just lost a little blob of labneh. That's a lot of fun to eat too. Very good. Outstanding. Yes, delicious. Incredible. Thank you, thank you. Yes, that was outstanding. That's a next level bakery and it's extremely popular, but now we know exactly why. It's a gem of Izmir. Next up on this food tour in Izmir, we're going to a bakery to have a little mid-morning sweet snack. Something that's extremely popular. Let's go, Megha. We are at Basmane Lokmacisi, Basmane Tatlacisi. Okay, and they're famous for whatever they, what do they serve here? For the Turkish dessert. Oh, okay. Yeah, this is the master. Oh, okay. Oh, good morning. Good morning. What is the name of this? Tulumba. These are Turkish churros. Okay. So they don't have the sugar, ice sugar, but the syrup. Okay, so they're soaked in syrup. Yeah. And he's been making them for over 50 years. 50 years of experience under his belt. He knows exactly when to take them out of the hot oil. So they're golden crispy. Then they go immediately into what is a syrup just made from sugar and water. They get a full dunking into the syrup. They're going to totally absorb that sugary syrupy sweetness. And then just, so it's like a, like a really wet, like donut, like stick almost. Oh, they're so crispy and just saturated with that syrup. He's so fast. All handmade. Look, he takes that dough with one hand, squeezes it out of his palm into another hand. And he, with his thumb, he makes a little hole in the donut. This is something that they're most well known for the Lokma, which are, it's similar to a donut, but it is a little bit smaller and it just has a little thumb hole in the center. And he does it so fast. You see immediately as they start to bob and float, because that, that dough is quite wet and also quite airy. Okay. And that immediately goes into the syrup. And this syrup is different from the other version. This one is a little, it's not quite as thick and sticky. You can actually hear that crispiness of them though, even as they're within the liquid. What's the best way to, with your fingers or with the fork? Oh, you crunch it down. Oh, look how crispy it is. Okay. There would be a syrup. Oh yeah. Oh, you can see it gushing out the syrup, gushing out the crispiness, but you can see it's kind of gooey on the inside. Oh, that's just completely saturated with that syrup. And then from there you can like, you can break it. Okay. Let's go together. Nuket is showing us the real proper way how to eat it. And dusted with a little bit of cinnamon as he served it. You can see the inside. Okay. Cheers. Okay. Cheers. Oh. Oh, it's really good. It's very sweet. I love the texture of it because it's so crunchy on the outside, then really soft on the inside and melts in your mouth. It's so good. Delicious. And then I do have a Turkish coffee to follow with that to balance the sweetness. It's really rich and really sweet, but good. Very good. Okay. Here we go. I'm going to try for the kumba now. Oh, these are denser and heavier and crispier. Wow. Yes. That's rich and sweet. So crispy, but almost pudding on the inside. It's like a totally wet soaked crispy donut, but just full of juicy sugary syrup as you bite down. Master bakers. Yes. And brothers. Brothers. Master chef. 50 and 30 years of experience. That's incredible. Oh, excellent. And the new generation. Still completely family run. This is the amazing family. And it started in 1930. Since 1930, almost 100 years. That was excellent. Family heritage, still family run, fourth generation. And from here, we're jumping back in a taxi and we're on our way to the next place. So next up on this ultimate food tour in Izmir, we're right in the heart of the city near the Agora. We're going to walk around the market. We're going to explore and we're going to eat a lot of food coming up. OK, enter the market. I immediately love the colors, the energy. Looks like a market where you can buy everything, all of your daily culinary needs. Hello. Would be available here from lamb and meat to fish and seafood to all the fresh produce, vegetables and herbs. Lots and lots of parsley. There's strawberries. Another herb that you'll commonly see in Izmir is the roca or the rocket or the arugula. Really big leaves. They're really juicy and green. And kind of like mild peppery. So Nuget was just telling me that this bazaar, it's an Ottoman market open air bazaar where there's something like 10,000 shops are here within this bazaar. And it dates back over 400 years ago. And I mean, we're mostly focusing on the food. I mean, because we came here to eat. But really, it's a market where you can find just about anything you're looking for, from clothes to gold shops to food to everyday necessities. They're all available. And sectioned out in the correct areas within this market. So we're going to stop for a quick pide as we're walking along in the market. And pide is like a stuffed bread. Can be with cheese, can be with minced meat. And so they make it into a real oval shape, kind of like a canoe shape. And then they're going to fill it with a mixture and that goes directly into the oven. Once they have all that dough stretched out, then they go in with that meat mixture, all which is kind of juicy, actually very juicy. Looks like there's some tomatoes in there. Oh, tomato juice. The minced meat. There looks like some parsley in there as well. And then they'll wrap it up so that the edges hold in all that juice as it bakes. Oh, all the butter swipe. That's incredible. And I love how they chop it here, just like chainsaw, just chopping it into bite-sized pieces. They have a few different versions, again, that you can order of the pide. But the one with the minced meat. And the egg scramble. Okay, the egg gets cracked in. Some parsley goes in. He whips that up with his fingers. Oh, he scrambles it and then that just gets swiped directly. And then again, when it comes out of the oven, they swipe it with butter and then put a little blob of butter on the top as well. Grab a bite here. Oh, and you see how thin and how light it is. Just encased, the meat and egg mixture is just encased into the dough. Oh, wow. Whoa, I almost fell on my chair. Oh, that is stunningly good. Oh, man. First of all, it's baked in a fire oven, so you get that smokiness immediately. The dough is crusty and crispy. But then what really stands out is how juicy that meat mixture is. Oh, yeah, the tomatoes. The tomatoes are making it juicy, as well as the flavor of the parsley. And then the egg just kind of holds it together, gives it some body. And kind of like casseroles, it casseroles the entire meat mixture together. Oh, that's incredible. Then the flavor of the butter to give it richness. Hot, fresh, perfectly baked. Oh, that's stunning. Let's grab another piece. Oh, this is where that butter blob was in the center. This one is going to be extra buttery, but I will add on some of the chili flakes. They're pretty much bite-sized pieces. You could just fold it over. Yeah, that is sensational. Okay, that one is extra buttery. When you bite down, it just squeezes out butter and meat juice and tomato juice. Oh, man, that's good. Oh, fresh back in tow. All right, so you can't come to Izmir without eating kokorec. And kokorec is the lamb intestines which are tightly wound into an entire skewer, right? And it just sizzles over the fire, kind of smokes and grills at the same time. And then it's amazing how he slices off the piece and then it goes on to the hot iron grill to then sear. Oh, a little test of the- This is the best part, this kokorec. Okay, what part is it? This is the outside. This is the best one, crispy, and inside, a little bit of salt. Okay, first taste test. Amazing. Oh, wow. You feel all the different layers of the intestine, the thin layers, crispy. That's so much flavor. So you got the bread? Please check the bread. Okay, check the bread. Yeah, you must make the crispy. Is that good? Okay, is that good right there? Okay. Bread, put it here. And then we take the- Take the lamb. Is that good? Yeah, it's good. Okay, so you put that. Little bit of color change, you see, it's white. Yeah, so it gets that sear on it. Okay, we'll put that down. Go down like this. And then you slice it up. Slice it three, three or four. Three or four slices? Yeah. Okay. This is very soft. Oh, it's so soft. Slice it directly into the bread. That way all the juices get onto that bread. Salt goes on. Yeah. Perfect. Okay, some cumin goes on. Little bit more. Okay. Perfect. If you want spicy, yeah, spicy. Go ahead and put some of that chili as well. Perfect. Okay. And the cloves. And cover the meat with powder. Okay. Like this? Perfect, yeah. Okay, and there it is. My first, I just made, assembled my first coconut sandwich. Cool. It is there. Oh, the bread is really fluffy and toasted. And you can really feel the juiciness. The juiciness of that coconut. Oh, with a whole piece of coconut on top. Oh, the fatty, the fatty jiggliness. And crispy at the same time. Oh, oh, oh, oh, oh, oh, oh, oh, oh. Oh, we're getting a re-seasoning. Yes, cumin, chili powder, chili powder. I'm getting a little shower of seasoning. Yes. Cool. What an environment. What a atmosphere here right within the market. The busy lanes and then just fresh, smoking kokorec. Oh, that's tasty. And I love, as soon as you take a bite and your nose goes into the bread, you smell that aroma of the cumin, the chili powder, the crispiness, the juiciness of the kokorec, the fattiness of it. Has this little bit of a bitter flavor to it coming from the intestines. Which just increases the complexity and the flavor. And then all just wrapped up, all that fat, all that oil just gets absorbed into that bread. It's so smoky. That is so tasty. But when you think about Izmir, one of the things that you absolutely have to eat is kokorec. The coil of lamb intestines. I might try some of these pickled chilies. Just put one right, put one right there in my bite. Just, just one or two, Megha. Thank you. I'll add in. Okay. I'll add in some chilies. Oh, thank you. Okay. Some of the hot, the hot pickled chilies. Oh, those are incredible. Yeah, I mean, anytime I'm in Turkey and I see those chilies, I have to go for them. They're so good. A little burst of heat. Plus that great pickley brininess, saltiness, sourness. Next up for the, the juice. And this is more like a pickle juice. You gotta shake it. But made with the turnip, like the turnip pickle juice. And spicy as well. All right. You like it, I know. Okay, I love it. And he said, this is the best combination to eat kokorec with this turnip pickle juice. Oh wow. Oh, that's incredible. Oh man. That's like pickle soda, literally, but not sweet at all. It's just briny, a little bit spicy. The sweetness of the turnip coming from the turnip only. And then just salty and pickley. Oh yeah. Oh, I love it. Oh, that's fantastic. Oh. Oh, incoming lamb intestines. Oh man. That's salty, oily, chewy, everything. Oh, a little bit of cumin. Thank you. It's raining cumin and chili powder and lamb juice. Okay. Look at that. Swipe it in that. Yeah, cumin. Gotta chase with a chili. Chase with a chili. Chase that with the pickle juice. Oh, that's a combination in your mouth. Amazing kokorec. Thank you very much. Yes. Excellent. Oh, that was so tasty. Very good. Oh, I absolutely loved that kokorec. Really friendly location. And that is top of the notch, highest quality kokorec. Delicious. Oh, okay. Oh, thank you. Oh, amazing. The mussels are right in there. Oh, that tastes so good. It's like a whole little meal in one bite. Oh, these are the stuffed sardines. Oh, with some parsley. Okay. So I would suggest to put some sauce. Of the sauce. Okay. Into the bread. Oh, you make a little, make a little sandwich. Okay. And put one in. Thank you. Okay. All right. Oh, so we have, we have bread. And then you take one of the sardines. Yes. Oh yeah, you can see the skin side there. Fried until golden crispy. Put that on top. Squeeze some lemon. Perfect. Oh, and then one more topping you put on. This is the unexpected topping of pomegranate molasses. Yes, why not? So that would be popular to do in Izmir. Like that. This is my style. Oh, that's your style. Okay. Here we go. Oh yes, that's so good. And now we're getting a taste of seafood. That's so famous. That's so popular in Izmir. And sardines are one of the greatest, especially small fish that you can possibly eat. So buttery, so creamy. Oh, the combination with that really soft bread, with the mayonnaise-y tartar sauce, that squeeze of lemon and the sweetness of the pomegranate molasses, with the savory fried creamy sardines. Oh, that's so tasty. That's so good. Oh, what a combination. That sardine just melts in your mouth. And the midyadoma, one of my favorite things to eat in Turkey. Oh, I can't get enough of them. Open this up. I already had a taste test as we were standing outside the restaurant. Open this up. You've got the muscle. You've got the rice and the spices on the inside. Then you take the cap or the lid, scoop it out as the spoon. Oh, a perfect bite. Now the only thing we need, squeeze of lemon. I like to go quite heavy on the lemon. So we almost have a beverage on the inside of that shell. Oh, that's so good. Even the texture of the rice is fantastic. And it just absorbs all of the flavor of the muscle. Just embeds within it. Light seasoning and the freshness of the lemon juice. Seafood is loved by people of Izmir. But yeah, we've eaten a lot of incredible food so far today on this Izmir food tour. But we have a lot more to go. So we're on our way to the next place. Oh, yes. There's just so many cool places. What's incredible about this bazaar and this market is that it really is an everyday market for so many people living in Izmir. People come here to do their daily shopping, to eat, to converse, to hang out, to just walk around and stroll. And you can just get lost in these labyrinth of alleys. And there's just like non-stop energy and action, friendliness, delicious food and ingredients for everything you need. This is söğüş kelle. Söğüş kelle. This is the most difficult noun word in Turkish. Söğüş kelle. Kelle means head. Oh, okay. So this place is famous for their sheep head. Yes. And this is a dish that is also classic, iconic to Izmir. Iconic, yeah, to Izmir because the Izmirians prefer them cold. Ah, so it's a cold sheep head. Yes. So we've got some sheep heads ready to go. Oh, yes. Okay. All the jiggly bits, all the gooey bits. But cold at the same time. Amazing. So he's deboning it all, all the little bits and chunks, the cheeks, the head meat. Oh, yeah, the eyeball socket comes out. There it is. Okay. So he's just totally dismantling that sheep's head. And yeah, I mean, I've eaten quite a few sheep's heads around the world, but I can't say I've ever had the cold version of a sheep head. Usually it comes out boiling hot or it's grilled or roasted or baked and it's all crispy with gooey bits. But this is gonna be a totally different style of a sheep head experience. Here's another sheep's head. Okay, brain pops out. Oh, it just pops out. Yes. Okay. Yes, everything. Okay, so this is the durum. Parsley, onions go on. Okay. All the different parts are here. So he slices them up. Oh, oh, nice. Slices up really finely. Oh, that all goes in. Okay. Then the tongue. Yes, we've got the tongue here. Oh man, I love how he slices it really thin. Oh, that goes in. Oh, it's fully loaded. This is some of that eyeball, eye socket. A brain. Oh, okay. A half a brain goes in. Oh, and a tomato. Man, I love his chopping skills. So thin and so fast. Oh yes, cumin. Gotta season that with some cumin. Salt. Oh yeah, chili will be good. Oh, the double. Oh, it's huge. Oh, and then it's wrapped. Oh, oh, that's massive. Oh, that's gigantic. Okay, thank you. That is an ultimate wrap the size of your head. Oh, I can't wait to dig in. That's like a whole head within a wrap. Let's try. Oh, it's filling up. Oh, that's incredible. Cold sheep's head. It doesn't sound the best, but when it's wrapped up like this with all those spices and ingredients, it's just so refreshing and so good. You never quite know what you're going to get. You might get some eyeball. You might get some brain. You might get some of the cheeks, some of the tongue, all with different textures. That's part of the joy of eating a head. Oh, I got some of the brain. This almost has a cheesy effect in your mouth, like melted cheese. Oh yeah. That's so good. Okay, no wonder they eat cold sheep head in Izmir. Said we should come inside to see something. Everybody makes sous, but this one is with music. With music. Okay, we'll come back for you. A little time out. Great. Bravo. Yes. That was excellent. And I got to try some of their special peppers. So these are toasted and fried. I mean, I think just dry toasted. You feel how light they are. And they said they're very spicy. Oh, it's so fragrant and crispy. So smoky. Oh, that's delicious. That's like a chili chip. Then take a bite with all that chili flavor in your mouth. Those chilies are incredible. They're not really that spicy, but have incredible fragrance and smokiness. And then you definitely, once you taste these fried chilies or these toasted chilies, you're gonna want that in your mouth with every bite. They're really good though. Thank you. Thank you very much. Oh, that was excellent. Superb. And they're so friendly as well. So nice. And again, that's something you can't miss when you come to Izmir. Yeah, that was flavorful. So next up, we're at a popular grilled meat restaurant. And we're gonna eat one of the kebabs that's very popular in Izmir. And it's called the manisa kebab. Oh, there's a pan of melting butter over here. We've got tomatoes going. We've got the little, actually they're quite small sized kebabs. Some bread and then some roasting peppers as well. Oh, none of the juice goes to waste. Oh, that's tomato sauce. Yogurt? Yogurt. Okay. Some roasted peppers, roasted tomatoes. There they come directly onto the bread. And we've got the melted brown butter all onto the top of the bread and the kebabs. Oh, what a move. Oh, what a plate. Sprinkle of sumac. Sumac? Sumac. And parsley goes on. That is the manisa? Manisa kebab. Oh, what a plate. Squeeze the lemon and the salt onto the raka. So that's sort of a rocket salad on the side of the kebabs. I'll grab a whole. I like that. That move, you have some experience. A whole kebab in one bite. Then get the bread. I'll get the bread that's already saturated with the butter and the tomato sauce. Dip it into the yogurt as well. So you've got a little bit of everything all in one bite. The flavors just keep building in your mouth. And there's a lot of contrast going on in your mouth as well. From the tartness of the tomato to the sourness of the yogurt. The meat really has a meatiness to it. And I think it is a combination of beef and lamb. Yes. It is. Oh, the chili, yes. Yes, the chili. Yes. Oh, it's juicy. Fragrant. Spicy? A little bit. Yes. And again, you were telling me that the raka is very famous in Izmir. Yes, because it has thick leaves and very fragrant. And the motto of Izmir also is rakı, roka, balık. Which means rakı, arak, our best alcohol. Oh yes, okay. Roka, the racket, and balık is fish. So those are the three signature flavors that Izmir is known for. Rakı, that's the aniseed liquor. Then we've got raka, it's a must. And then fish. And fish. I love raka. Yeah, I love this one. Oh, this one is nicely peppery, yeah. That has a nice pungency to it. So green. And yeah, as opposed to other places where I've had raka before, the raka here is so meaty and juicy and thick. And then really has a nice fragrance to it. And they're bigger leaves than usual too. Yes, I have had it in some places. Oh, that's so good. I love going in for that whole little meat kebab. Let's do the whole combo again. The manisa combo bite. Yeah. What a combination. And then for that, this bite, I'm going to chase it with one of the, they have those same roasted peppers. Oh yeah. Oh, those are incredible. Not really spicy, but just so fragrant and so crispy. And so smoky as well. Oh, those are delicious. It's just a burst of this red chili flavor. That's such a well-rounded meal. Just a little bit. Okay, sure. Sure. Okay. Oh, thank you. Oh, a little taste test of the donor. Mmm. Oh, delicious. Oh, that's tender. That's juicy. That's salty. Cooked over with the fire. Okay. Thailand. Thailand, yes. Today has been fantastic. This market is a true living piece of history. And you can spend the entire day just walking around this market, eating your way through this market, learning about the culture, but really a fascinating city. I want to say a huge thank you to Nukhet. She's from Culinary Backstreets. They do amazing off the beaten path local food tours. They'll take you to the spots where real local people go to eat. So highly recommended. I'll have their information in the description box below. And I want to say a big thank you to you for watching this video. Please remember to give it a thumbs up if you enjoyed it. And also remember to subscribe because you're not going to want to miss this entire Turkish food tour where we're going around the country from Istanbul to Gaziantep, eating some of the best local Turkish food. So stay tuned. Keep on watching. Thanks again for watching and I'll see you on the next video.