Neolokal Istanbul

Passando aos pratos principais e às sobremesa da degustação no @neolokal continuamos em viagem pela tradição com técnicas e composições modernas às quais é muito difícil ficar indiferente. É uma cozinha do camandro, Ponto!

1 - cordeiro com uveyik cozinhado 7 horas para se assemelhar a um risotto e Greeley mihlama
2- black bass com um creme de cebola conhecido como papaz yahni (sabor, sabor, sabor)
3 - “as almôndegas da mãe” numa reinterpretação de um clássico turco (dava para comer isto todos os dias)
4 - a inconfundível baklava, mais leve, crocante e refrescada pelo gelado (deliciosa)
5 - “o bolo de maçã da mãe” - bolo de maçã, gelado de nozes , bolo de cenoura e um merengue sem ovos, feito com a raiz “çöven utu”
6 - e para terminar não faltou o chocolate, aqui numa homenagem ao “frigo” - um doce de chocolate que habitualmente comem nos cinemas da cidade , aqui acompanhando por chocolate infusionado em chá preto e gelado de pipocas!

Mais uma refeição incrível no Neolokal, que agora nós deixa na ânsia de um regresso a está cidade única .
________

Moving on to the main dishes and desserts from the tasting menu at @neolokal, we continue on a journey through tradition with modern techniques and compositions that it is very difficult to remain indifferent to. It's an outstanding place, period!

1 - lamb with uveyik cooked 7 hours to resemble a risotto and freemen mihlama
2- black bass with an onion cream known as papaz yahni (flavor, flavor, flavor)
3 - “mother's meatballs” in a reinterpretation of a Turkish classic (you could eat this every day)
4 - the unmistakable baklava, lighter, crisp and refreshed by ice cream (delicious)
5 - “mother's apple cake” - apple cake, nut ice cream, carrot cake and an egg-free meringue, made with the root “çöven utu”
6 - and to finish there was no shortage of chocolate, here in a tribute to the “frigo” - a chocolate candy that they usually eat in the city's cinemas, here accompanied by chocolate infused in black tea and popcorn ice cream!

Another incredible meal at Neolokal, which now leaves us looking forward to a return to this unique city. Less

Continuamos com os mezze do @neolokal ! Desta feita com as entradas frias, onde se destacam os peixes e mariscos e as quentes onde a carne é rainha.

Um jogo de texturas, sabores e especiarias que nos levaram numa viagem única!

1 - Anchovas matinadas em vinagre de figo, pickles de feijão e óleo de ervas (brilhante)
2 - truta fumada, salada de bulgur (um grande prato)
3 - Su boregi, um clássico turco que muitas vezes me acompanha ao pequeno almoço aqui numa versão incrível, com a massa filo em diferentes texturas e camarão.
4 - erişte com polvo , um tipo de massa fresca turca acompanhada com polvo e nozes (delicioso!)
5 - içli köfte , um clássico da cozinha turca, com massa de bulgur recheado com carne picada, nozes e pinhões acompanhado com espuma de iogurte com notas frescas de menta e limão (viciante)
6 - kokoreç, os miúdos de cordeiro ou cabra são um dos ingredientes favoritos da comida de rua turca. Aqui usam apenas o coração de cordeiro .

- brevemente no blog -
__________________

We continue with @neolokal's mezze! This time with the cold starters, where the fish and seafood stand out and the hot ones where the meat is queen.

A game of textures, flavors and spices that took us on a unique journey!

1 - Anchovies matured in fig vinegar, pickled beans and herb oil (brilliant)
2 - smoked trout, bulgur salad (a great dish)
3 - Su boregi, a Turkish classic that often accompanies me for breakfast here in an incredible version, with phyllo dough in different textures and shrimp.
4 - erişte with octopus, a type of fresh Turkish pasta accompanied with octopus and nuts (delicious!)
5 - içli köfte, a classic of Turkish cuisine, with bulgur pasta stuffed with minced meat, nuts and pine nuts accompanied by yogurt foam with fresh notes of mint and lemon (addictive)
6 - kokoreç, lamb or goat kids are one of the favorite ingredients of Turkish street food. Here they only use the lamb's heart.

- soon on the blog - Less

Chef Maksut Aşkar tries to tell a story. About his upbringing, about dishes which every woman in Turkey has to cook at least once, about the childhood memories of his mother's cooking.
He is also into tradition, but in a good way. He seeks old wheats, which in one case is only grown by one farmer in the entire world. He then, respectfully, interprets these inspirations into a very modern menu. And it is really good, and fun to eat.
Coming from Austria, I love cabbage, however his filled cabbage roles are next level. He fills it with Siyez (Einkorn wheat), the oldest breed of Anatolia, pomegranate molasses and fresh herbs.
The trout, smoked and cooked, but served cold is based on a traditional home cooking salad.
His seabass, prepared almost like a ceviche is so fresh and has a wonderful texture. The mayo is super light as it is made out of mustard and parsley.
I could go on and on, but I need to mention his Baklava. Smallish, but what a taste. None of this sweet stickiness one sometimes gets. Just light perfection.
Less