103. Extreme Turkish Meat Tour in Istanbul!! No Vegans Allowed!!

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Transcript

00:00:00In this extra special extended food series, we're getting an in-depth look at

00:00:06Turkey's most outrageous street food. This is one of the most unusual organs

00:00:10I've ever seen. I can't believe this is food. But first, let's back up.

00:00:16Istanbul is a capital of Turkey and it happens to be right on the border of

00:00:20Europe and Asia. In this country and in the city, you'll find food flavors like

00:00:26nowhere else. Take a look at this. Who doesn't want to be the guy in the

00:00:29restaurant with a fire at his table? Especially when it comes to the meat.

00:00:33All these strands, these are not noodles, it's all intestines. From 300 pound meat

00:00:38towers, all the way to kebabs over six feet long. I'm like proud of this restaurant.

00:00:44I'm like guys, you did something so cool. This city of 15 million is a food lovers

00:00:48paradise populated by some of the most hospitable people in the world.

00:00:54Well, there's a lot of brain. And the perfect place to start this food journey

00:00:59is in the streets. Eating Turkish street food for 24 hours.

00:01:03This is simit. It's the most ubiquitous street food in the city. Eat it for a snack

00:01:12or grab one for breakfast. Simit is a chewy ring-shaped bread covered with sesame seeds.

00:01:17Sesame seeds give it a ton of flavor because they're so toasted.

00:01:21Straight bread is great, but I'm looking for something a little more substantial.

00:01:25It is nine in the morning. We are just starting the day and we are starting with breakfast.

00:01:34We've come to a very typical Turkish breakfast spot. This is basically the Denny's of Turkey,

00:01:39although way better. Let's go inside and check it out.

00:01:41So this is the kitchen right behind me. There are some orders that are about to go out. If you sneak

00:01:49around here, you can see somebody has ordered some fried bread, some tea, even french fries for

00:01:53breakfast. It's amazing. I'm going to go inside and figure out what's going on. We are starting with

00:01:57a local fried bread known as Pichy. This one is going to be stuffed with this pastrami and also a

00:02:02little bit of cheese. So he starts with the dough. He plants it out. He's put some oil on the counter

00:02:06already. It just gets a little rip of pastrami and then some cheese on top too. Close it up like

00:02:11an envelope. Oh, almost like an empanada. Give it a bit of a crimp and that is going to head off to

00:02:15the oil. Very nice.

00:02:21Welcome to breakfast. It's big. It's heavy. I mean, obviously all this could feed probably

00:02:24enough for three to four people. Let's do a quick tour of the table. First of all, right here,

00:02:28we have the Miniman. We have feta cheese, some cheese, I don't know, and then another cheese,

00:02:31I don't know. I'm going to have some bread. And then right here, we have a beautiful tomato paste,

00:02:35olives for breakfast, mixed salad. This is clotted cream with honey on top. We have Pichy.

00:02:41This is a fried bread with cheese and pastrami inside. I'm just going to rip it right open and

00:02:45we're going to see the cheese oozing, melting. And then he put a pretty conservative amount

00:02:50of pastrami on there. That is the money bite right there. I'm going to go for it.

00:02:57The pastrami is like a little bit dry, super oily. This to me is a very heavy breakfast. I love

00:03:01this, but I don't know. I could eat one and a half of these. How does the country with people eating

00:03:04this stay productive? It's probably no different than Americans eating donuts,

00:03:07but if I ate this for breakfast, about two hours later, I'd be sleeping in my cubicle under the

00:03:11desk. Next, right here, we have the main course. This is the Miniman. If you're looking for a classic

00:03:16Turkish breakfast, go for the Miniman. It starts with a combination of tomato paste and green chilies,

00:03:21and soon some eggs. But the toppings here are endless. This morning, I'm going with the spicy sausage.

00:03:26Then they add some eggs, and some mozzarella cheese. It's not a soup. It's not an omelette.

00:03:34It's Miniman. Take a look at this. You can see the big chunks of sausage. One thing you have to

00:03:38remember, whenever you're in a Muslim country like this, that is not going to be pork sausage.

00:03:42We'll stop talking. Let's try it out.

00:03:46Oh, how do you even categorize that? It is like a very wet omelette. I mean,

00:03:49obviously super tomatoey. There's not really a spice to it. It's not spicy, but you can taste the

00:03:54fresh green chilies inside as well. I'm still trying to figure out if this is a spicy country

00:03:58or not. So far, my instincts tell me not really. So that is just the beginning of our day. We are

00:04:02eating Turkish food for 24 hours, which is not going to be that hard because we're in Turkey.

00:04:07Let's keep moving. Most of Turkey's borders are surrounded by water, and in those waters,

00:04:14you'll find these. One of the most unique street foods in Istanbul. Mussels, but with a little bit of a twist.

00:04:1922 years ago, the owner of this establishment started on the street with his little platter,

00:04:27and he was so popular, or he got investments, or he went on Shark Tank, and then somehow he pitched

00:04:32them on making a whole restaurant with multiple flavors of mussels, and here we are. All right,

00:04:35let's go inside the kitchen. I didn't actually ask permission. Let's see if they get wise what I'm doing.

00:04:47No reaction so far.

00:04:54Boom. And now I work here. So right here, I've ordered some of the spicy mussels. He puts it in the steamer.

00:04:58Once those are hot, they're going to come right out. All right, just like that. And right now,

00:05:02you can see he opens up each one, and he puts it on the plate for us, and you can just eat it right

00:05:06out of the shell like a spoon. They also have some more modern mussel dishes right here. Fried mussels

00:05:11on a stick. I'm going to try that out too. So right here, we have three different courses, and I don't

00:05:15know. If you're a pirate in the 1700s, this is another course you might want to. So we have

00:05:18fried mussels, and then two others right here. I want to stick with the fried ones immediately,

00:05:22because they're hot and crispy, and I don't want them to cool down and get soggy or anything like

00:05:26that. I feel like this is something you would see at the Minnesota State Fair. It's on a stick,

00:05:29it's fried, but with it comes a very unique and interesting sauce. A sauce full of breadcrumbs,

00:05:34garlic, vinegar, salt, and walnuts. Try it out. Oh wow, that's a delicious sauce. Slightly sour,

00:05:41really thick, very lovely. And these mussels, my gosh, look how crispy this thing is. The way he

00:05:46cooked it is so interesting. He employed a frying technique I've never seen before in my life. The

00:05:50mussels have already been battered, floured, they're on this tray here. Getting the oil ready. First he

00:05:54puts it in the solution here of mineral water and baking soda. He says it's going to make it even more

00:05:59crispy, but I've never seen anything like that. I want to try one just alone. You can really feel

00:06:05the crunchiness, but you can taste the mussel too, and the mussels taste great. So this is a more modern

00:06:10take on mussels, but I'm a real traditionalist. So right here, we have the OG version. To be honest,

00:06:15when I first saw people selling mussels on the street, it freaked me out a little bit, because I

00:06:18was looking for ice, I was looking for some way to preserve the mussels, because sometimes it can still get

00:06:23hot here. Now that I see inside, I see how it's prepared, it makes a little bit more sense to me. I mean,

00:06:27the rice is in there, the mussels cooked already, and the shell is like a little lunchbox. Keeping it

00:06:32fresh? Mussels, or midday dolma, must have a fresh squeeze of lemon before you throw them back.

00:06:37I secretly want him to feed me. Oh, right here, right here.

00:06:42Mmm, here a green lemon. In the sunlight, it's glistening. It balances it out a little bit.

00:06:48And I'm talking, let's try this mussel. Oh, so many thoughts and emotions. You can see,

00:06:53if I remove the mussel, there is a load of rice in there. Oh, it's like a little taco. So you can

00:06:58see some of the seasonings on there too, the pepper, the cinnamon. When is the last time you had mussels

00:07:02with cinnamon? So this right here is a spicy version of this. The only difference is they

00:07:06put some chili paste on there as well. Give it some lemon, and let's try it out.

00:07:13Oh, it's a little bit spicy. It's got a little bit of kick. I respect it. It's got to be the spiciest

00:07:17thing I've had so far in Turkey. Oh wait, I've been dying to ask this since I was a kid. Do you guys eat

00:07:20turkey? Yeah, for New Year's. For New Year's? Yeah, yeah, yeah.

00:07:25Turkey eats turkey. So that is mussels in Turkey. It's a completely different

00:07:28approach to this seafood, one I've never seen before, but it's really fun to try out.

00:07:35We've just entered a Turkish pickle shop. Here they pickle everything you can imagine.

00:07:38Let's take a quick tour. These are two different types of chilies. Garlic, they pickle pickles.

00:07:42Here we have carrots. They've got chilies. They've got small pickles. They just pickle the whole cabbage,

00:07:46basically. They've got cauliflower. They've got jalapenos. They have okra. A little bit of

00:07:50everything. I'm going to get kind of a grab bag of random pickles. Let's go for it. In Turkey,

00:07:55you'll find pickled veggies of all kinds. Then there's the pickled fruits and even just some

00:07:59straight up pickled juice. Some pickling I see going on in this establishment is downright reckless.

00:08:06I saw pine cones somewhere. You can't pickle a pine cone. You can't even eat a pine cone. Can you?

00:08:11I want to try this first. This is an unripe plum.

00:08:14That's interesting because it tastes like a little sour apple. This is a pickled unripe melon.

00:08:22They begged me to slice it and I said no. So let's see how much I regret that.

00:08:29Probably slicing it would be a good idea. Very intense. Different from a cucumber type pickle.

00:08:33I like it. I get this one in passing grade. Of course, if the pickles get to be too much,

00:08:36you can cleanse your palate with pickle juice. And I believe they've garnished it with a pickle.

00:08:40I heard they have a giant bottle in the back with a pickled body.

00:08:45The weirdest among us have finished all their pickles and thought,

00:08:48I'll drink some pickle juice, right? Here, they have a cabbage bundle. It's like a pickled vegetable

00:08:52roll. Wow. This would be so good if you sliced it up a little bit. They have like really finely minced

00:08:59cabbage and carrots and stuff in there. It tastes quite good. Here, finally, they pickled an entire eggplant.

00:09:06That's the weirdest one so far. Overall, I love the way they prepare it. I think the move here would be cut

00:09:10everything small. Have it with something else. Have it with beer or wine or your meal. In between

00:09:14other heavy bites. In between heavy meat or cheese. And it sounds pretty good. I don't think anyone's

00:09:18meant to just eat it this way. Unless you're just a complete animal.

00:09:23Our final location is cooking up kebabs on a massive scale. You may be familiar with the famous

00:09:28glittering Turkish donor kebabs. But this is also a kebab. And this is a kebab too. Firin Kebab.

00:09:34Welcome to Cuban Gionela. This is a restaurant specializing in all things lamb meat. I've got

00:09:39the meat man right next to me right here. We're going to do a quick meat tour. Firin kebab is made

00:09:43from giant chunks of lamb meat. Slow cooked in their own animal oils for hours. Right there, we have a lamb

00:09:49shank. With one flick of the spoon, the meat just comes right off. So you can see how extremely soft and

00:09:55tender that meat is. Do you want to try some too? Oh, just me? All right.

00:10:03Oh my God. It's so oily, so rich, juicy, and decadent. Incredibly soft, gentle lamb flavor. We are

00:10:08going to order this, but we're going to order a few different meat selections and then see how

00:10:12they prepare it. This looks like a lamb neck right here. We've got the shoulder. Oh, he has to stop

00:10:16after this. I could not possibly eat this in a week. This is so much meat. He just gives a thumbs up.

00:10:21He's like, yeah, take it. You came to the wrong place if you're not hungry. Next, the plate is

00:10:25covered with a thin layer of dough before heading straight to the oven.

00:10:33Time has passed and this is complete. Next, this is what I call a long Turkish pizza. It takes a lot

00:10:39of skill to not tear this, to not put a hole into the dough itself. Next comes a big heaping mound of

00:10:44chopped lamb, tomato, green pepper, parsley, just a plethora of ingredients inside. He says to the baker,

00:10:50good luck. So he puts it to the very tippy tip of this giant wooden oar. This could be used to

00:10:54propel a ship. Right now, it's being used to cook pizza. Traditionally, it's just going to be made

00:10:58with meat, but here you can see one that's just been made with delicious, gooey, bubbling cheese.

00:11:02All right, ours is about to come out in one moment. Boom, look at that thing. That is massive. Chef,

00:11:07thank you. Amazing. So we've just received our first course right here, about three feet of food. I like to

00:11:14measure my food in feet. It looks like we have some fried chili, some lemon, that meat sauce on top, and then some

00:11:19cilantro too, I believe. They have chopped it up to make it much easier to eat. I should have kept it

00:11:23in one piece, but I forgot to let them know. It is super thin, and that meat has really just kind of

00:11:27been embedded into the dough. It's surprisingly soft in the middle and kind of crunchy on the edges. You

00:11:32can see how it's cooked underneath. Edges are a little bit more brown. They said you can do cheese or

00:11:37meat, but not both. I mean, they would do both for me, but traditionally, people would have one or the

00:11:41other. Let's go for it.

00:11:42Half doughy, half crackery, a hint of lamb flavor, tons of spices. I love how juicy it is. That's our

00:11:49warmup. That's our appetizer. I'm ready for that main course. Let's bring it down. The main course is

00:11:54here. My man, Hussein, the owner of this whole operation, if you couldn't tell from all the

00:11:58pictures, caricatures of him around the restaurant. This is not complete because he has a giant knife,

00:12:03and I don't think he's mad at me, so I think he's going to stab this. All right, epic reveal. He is

00:12:07cutting away the bread. Now, normally, the guests would not have seen anything at this point,

00:12:12so this would be a complete surprise as to what's inside. For me, it's a second surprise. Oh, yes.

00:12:17I have a feeling he's going to feed me. We've got some bread. He puts the meat in there.

00:12:24Oh, my God. It's succulent and soft. It's so delicious. The oil is caking my lips right now.

00:12:29This is a rib meat. Yes, kabuka.

00:12:33Oh, my God. It's like barbacoa. Are there spices on here?

00:12:36No spices. No spices.

00:12:39They put some of the tail fat in there to help give it flavor, but really, the meat has so much

00:12:43flavor already. It doesn't really need any help. It's just like a barbacoa that I had in Mexico,

00:12:48and it is outstanding.

00:12:52He's making airplane sounds. This is like a meat masterpiece. One of the best lambs I've ever

00:12:57had in my life. I think I can feed myself from here on out, if you'll allow me to. I've got some

00:13:01gloves right here of my own. You don't have to have gloves, but I also don't want my hands to smell

00:13:05like lamb, because then I'm going to have stray dogs following me. The dogs here are huge,

00:13:09and it's because they eat tourists. The neck is really one of my favorite parts. I just want to

00:13:13eat it as it is, like this. Incredibly soft. You can see here. It's just so full of musculature and

00:13:19meat. It's been sitting here for a long time, and it is still insanely hot. Put some neck meat on a

00:13:24cracker. It's stupid good. It is incredibly rich, as you can imagine. I'm super impressed. It's one of the

00:13:32most interesting places I've ever been to, especially to eat lamb. Nobody does it like this

00:13:36place. Delicious lamb flavor, a little bit of salt, and a lot of care, love, and time given to each

00:13:40body part as they cook it. 10 out of 10, highly recommend.

00:13:48When it comes to meat in Istanbul, we're just getting warmed up.

00:13:53Soon, I'll reveal record-breaking meat masterpieces. I'm talking kebabs over five feet long. The fact that

00:14:00this is hanging on to this metal rod is like a miracle of physics. It's taller than a dwarf.

00:14:05And a meat tower that weighs over 300 pounds. That is the biggest piece of meat I've ever seen.

00:14:10It could be a meatball for King Kong. But every tower, even a meat tower, must begin with a strong

00:14:15foundation. The kebab man himself right now, he's building a big beautiful tower. Now, I used to think

00:14:23it was called the donor kebab because the lamb or the chicken or the cow donated their body to the meat

00:14:27tower. Turns out, no. That's completely incorrect. And stupid. The donor in donor kebab means to

00:14:32rotate. So donor kebab literally means rotating roasted meat. It can be served straight up on a

00:14:38plate, on bread, or in a wrap. Here, he's making one with about 80% beef, 20% lamb. It takes about

00:14:43two and a half hours to get this stacked all the way up to here. The way this thing is built, it's kind

00:14:47of layered. Right here, we have beef. Right here, we have fat from the lamb. And so he's doing a huge

00:14:52fat layer right here. And then he's gonna pile on even more beef. So this has been marinating. The white stuff

00:14:57is yogurt. And then there's a bunch of their own seasonings inside as well. Whoa. Talk about meat

00:15:03curtains. All this meat together, it's about 200 kilograms, which is 440 pounds of meat. That's

00:15:09two of meat, tightly condensed, stacked on here. So he's stacked up about half the meat at this point.

00:15:14And I was wondering what was gonna happen if they were gonna cook off all these loose ends. But no,

00:15:18he carves it off. My guess is that he's gonna recycle it and kind of put it up top and still keep it

00:15:23within the giant meat log. Let's see if I'm correct. Yes, it still gets used. It's gonna

00:15:27become the core of this giant donor kebab. And when he chips away at the edges, you can really

00:15:31start to see the stratification of protein and fat here. Beef, lamb, beef, lamb. That looks awesome.

00:15:38After this is all piled up, they start to roast it. Obviously, the heat source will come from here,

00:15:42but you still can't start eating it immediately. They still have to roast the whole outside layer,

00:15:46which takes another 30 to 45 minutes. So all in all, it's about three and a half hours from the

00:15:50beginning to the point you actually get to eat something from here. It's a lot of work.

00:16:02Take a look at this. It is the most giant donor kebab I've ever seen in my life. They've capped

00:16:07this thing off with just pure fat so it can drip down and keep this whole thing moist all day.

00:16:12Right now, they're baking my kebab with lavash. We've got chilies, tomato, and then a bunch of meat.

00:16:16He rolls it up like a little burrito or like a kebab, really. Puts it in the paper.

00:16:20No sauce, no nothing. That is done. Right here, we have my first Turkish kebab ever. These shops are

00:16:25everywhere. That, though, is the biggest piece of meat I've ever seen. It could be a meatball for King

00:16:30Kong. Let's take a look here. I got just a plate with some of those green peppers and tomato. That

00:16:34comes with this piece of bread or you can get it in here. This is called lavash. Lavash is a super

00:16:39thin bread. It's like a Middle Eastern tortilla. What surprised me is when I used to get kebabs is they

00:16:44put like a white garlic sauce inside here. No sauce at all. And so I'm wondering if it's going to be dry.

00:16:49Let's give it a try.

00:16:54The bread is already awesome. It's soft. It's not dry at all. It's so stretchy. This is going to be my

00:16:58first beefy bite. Let's go for it.

00:17:02Oh, wow. It's so juicy. It has its own natural juices inside, which does plenty to lubricate.

00:17:08Oh, no. It has a runny nose. It's dripping. Inside, you can see some of the beef, the chilies, the tomatoes

00:17:13are super soft now, and I think they're adding even more moisture to the wrap. The seasonings are

00:17:17interesting. Not super strong flavors, but you can definitely taste the presence of the lamb. I want

00:17:21to wash it down with a little bit of this yogurt juice. Oh, yeah. Yogurty. Just in case, I wanted to

00:17:27get the meat alone, just to really get the full essence of the meat. A combination of juicy meat,

00:17:34plus the char. Some of these little blackened bits carry so much flavor with them, so it's very

00:17:38satisfying even without the bread. An interesting combination. I've never had beef and lamb put

00:17:42together like that, so I think it was just lamb alone. It might feel a little bit too intense,

00:17:46but the beef and the lamb play off each other very well. My first kebab here in Turkey. A big win.

00:17:49We have come to our next meaty location. I am in the middle of a meat tornado here, and this right

00:17:59here is a freaking horizontal kebab. We've seen the vertical kebabs. Flip it on the side, add 100% lamb,

00:18:05and they call it cha kebab. Chag kebab. It's probably the earliest form of rotating kebab,

00:18:10going all the way back to the 18th century. The word chag means spit or skewer, hence the name of the

00:18:18kebab that consists of meat impaled on a huge spit. Let me show you step by step how it works.

00:18:24Here we have the fire, and then here obviously we have the giant big beautiful meat log that gets

00:18:29rotated occasionally. The pieces here that are cooked, they're going to shove a skewer through

00:18:33it and cut it off like that. That hangs out down here for a little bit until it's ready to go over

00:18:37here. This is a grill that's going to really put the final char on the meat. After they hit it with the

00:18:41final char, boom, it moves over to here. Each of these plates is going to get a little bit of lavash,

00:18:45that super thin bread. Take a look at that. This is one of man's modern marvels.

00:18:56Oh my lord. Wow. It's so drippy, juicy, succulent. It's just like chipped lamb, little thin pieces.

00:19:02You don't need that much, and it is exploding with flavor. Incredible. We have a beautiful double

00:19:07course right here, actually a triple course. Usually they give you two skewers per plate. We got three per

00:19:11plate, two plates, some salad, some yogurt. There's a strawberry on the bottom. You just have to make

00:19:15mix it up. No? Oh, no. I'm getting a head shake. No. It's a different type of yogurt then. Boom.

00:19:21The shape of this is brilliant because they just kind of tap it and keep it from sticking to the

00:19:25steel of the grill. It's so good. Super simple, straightforward seasonings. You can just feel

00:19:31the fat losing out of it. I would love to see the vegan version of this. Good luck. Try it with the

00:19:35bread, and I'm just going to rip off some of this. The bread really is soaking up that oil,

00:19:42controlling some of that richness. Look at this. Oh, just eat it. Okay, I'll feed myself.

00:19:51Amazing. This man is so seductive. 10 out of 10 ladies. Yeah, could you do it more in slow motion?

00:19:57Don't put that music editor. No. Put normal music. What are you doing?

00:20:01The sooner you eat it when it's come off the fire, the better. Just get the meat in your mouth

00:20:05immediately. It needs to be hot. He's back. This is our local tour guide. He's getting a taste too. Adam from

00:20:10culinarybackstreets.com. Book your food tour today. He brought me here. Adam.

00:20:15This was incredible. We got to keep moving. I want to see more.

00:20:21Right now, we've just come somewhere very special. I don't know how to say any of the names of any of

00:20:25the restaurants, but I'll show you the name right here. Boom. That's it. It's been here since 1985,

00:20:29and they are cooking up chicken and lamb in a way that's very unique to Turkey. Here, come with me.

00:20:33Let me show you. Right here, this is chicken. Well, inside of there is chicken. On the outside,

00:20:39they're using rock salt. Chicken in salt, or Tuzda Tavu. It's a traditional Turkish dish

00:20:44originating from the Hatay region of Turkey. Here, it takes a form of a chicken stuffed with rice,

00:20:49then packed with rock salt, cooked in a huge wood fire oven, and finally served with a fire show.

00:20:54I don't know how that could possibly taste good. You're completely smothering the meat with salt,

00:20:59but somehow, it works, and I've heard it's one of the most delicious foods you can have here in

00:21:03Turkey. We're going to go inside and find out more. Right now, I'm in the kitchen with Chef Omar.

00:21:06We've only got three elements here to work with. The chicken, some rice, and the salt,

00:21:10and this is going to become an amazing dish. First, he takes the rice. He puts it in the chicken

00:21:15cavity. Now, it's not good to have cavities, but if you have to have a cavity, you want one like this

00:21:19that you can put rice inside of. So, this rice is already par-cooked. It's seasoned. It's got some pine nuts

00:21:24and some almonds. He's doing some kind of MMA move with the legs, getting them tied together.

00:21:29Now, it's time for the salt. That is a lot of salt. Chicken goes on top of the salt,

00:21:34and then even more salt goes around the chicken. There's no more salt that could possibly physically

00:21:39fit on this thing. Just kidding. He found a way. He's not really jamming it on there,

00:21:44but he's allowing it to loosely settle around the chicken. From here, the chef is going to take it

00:21:48away. We're following him now. He puts it back in the oven, and that is going to roast in there for

00:21:53two to three hours. While we wait for the chicken to bake, we'll check out their record-breaking kebab.

00:21:58And learn why. At least in this kitchen, size does matter. Here, he's about to make one of the longest

00:22:03kebabs I've ever seen in my life. Our ingredients right here. First, meat. Half lamb, half beef,

00:22:092.2 pounds of protein. Cheese, pine nuts, and pistachios. He's mixing it, kneading the meat. The

00:22:15way this man moves, he's very meticulous and gentle with his meat. He just gives it a little bit of a slap,

00:22:19and then a little bit of water on top. And then we have a piece of rebar from a train track. What is this?

00:22:23He puts his hand in the water just to get a little bit of lubrication, but he doesn't want it to be

00:22:27too slippery either. The fact that this is hanging on to this metal rod is like a miracle of physics.

00:22:33We're already at multiple feet at this point.

00:22:37No! Okay. It was going to be 2.2 pounds. Now it's just an even tube. Now he's doing his final

00:22:42move right here. He's kind of putting these divots. If you look closely, each divot actually kind of

00:22:46becomes like a bite. He's literally squeezing his meat here. Now, somehow, this is going to go on the

00:22:51grill. And there it is. Take a look at that. Boom. Right here, we have a measuring tape. We're going

00:22:56to see the official length right now. It is 143 centimeters. 4 foot 8. It's taller than a dwarf.

00:23:03This thing does not need long. Just a couple more minutes and it's going to be ready. We're going to

00:23:06transport this upstairs and try it out. I cannot wait.

00:23:09It is a moment of extraction. He's taken off the entire thing and he's laid it here on this platter.

00:23:18This is where it gets complicated. He needs to actually remove the steel. So they're putting

00:23:22bread onto the meat and they're holding down on the meat while he pulls out the steel rod. And it was

00:23:27a big success. Rod extraction complete. Here we have pure meat. No steel to worry about. Time to eat, baby.

00:23:39So I know what you're thinking. That I went to this restaurant and they made this just for me. It's

00:23:44not actually on the menu. False. This is on the menu and it feeds five people. And today, it's going to

00:23:49feed me and four other people. I'm like proud of this restaurant. I'm like, guys, you did something so

00:23:54cool. On the side, so many different little dips. These sauces are so ornate. Look, I hate cucumber,

00:24:00but it's in a heart shape. I'm maybe coming around. I think I'm going to start on this side right here.

00:24:04Oh my gosh. You can see the pine nuts right here coming through. Let's try this out just straight up.

00:24:10Oh, yeah. Pine nuts on their own have kind of a sharp taste. But here, the taste of the pine

00:24:15nut has just disappeared and you just get that awesome texture. Oh my god. I love the combination

00:24:19of beef and lamb. You're kind of getting the best of both worlds. It's super juicy, heavy, and then you

00:24:24have a little bit of lamb flavor, but it's not gamey. Here, underneath, they actually put some more bread.

00:24:28This is la boche. And that is brilliant because it's been soaking up all the fat from the meat. I'm going to

00:24:32break off some pieces here and then pick a sauce. Let's try this. Here we have minced chili peppers

00:24:37that are supposedly a little bit spicy. Put some of that on there.

00:24:42A little sour, fresh, a little bit of heat. It's really smoky. I think they put some tomatoes in

00:24:46there too, so it's just really a hearty, bold flavor. I love the amount of fresh herbs that they

00:24:50have on here. I'm going to put some mint in here, some onion, and then let's try this out. This is

00:24:53chilies with walnut. Give that a little bit of a dip. It's a very solid paste. It's like a thick peanut butter.

00:24:58Mm-hmm. The herbs take it to a whole different level, especially because food here can be really,

00:25:03really heavy, bold, and greasy. And you want a little bit of balance, something to go with it.

00:25:07Onions, herbs, this dip, when you put it all together, it's so dynamic that it's just completely

00:25:11and utterly delicious. Here we have a yogurt. Don't forget to put just a ton of oil in the middle.

00:25:15It looks like an olive oil right there in the middle. I'm going to get some of this, put that on here.

00:25:20Wow. This is like a smoky eggplant and yogurt together. I don't even like eggplant. That's awesome.

00:25:25I thought this might be a little bit of a gimmick. Like, okay, we have long food, right? But is it good?

00:25:29And look, they have the combination here. It's a double threat. It's long and delicious. If you

00:25:33can learn to dance, it's going to be the next Beyonce. Triple threat. Already it sings about

00:25:36as well as she does, so. Right now, our main event. The chicken and salt is finally complete.

00:25:41Time to head back to the kitchen and check it out.

00:25:47Does your insurance include chiropracticians? Let's take a look in here. Like so many of the ovens that

00:25:52I've seen in Turkey. The heat is coming from within. So there's a wood fire right there.

00:25:57And they've cooked many throughout the day already for the lunch service. So there's just a few in

00:26:01there right now. Oh, he's going to pull out one that's already been cooked all the way through.

00:26:04This is not like pulling out bread. These things must weigh 10, 15, 20 pounds each. It is radiating

00:26:10heat right now. It's very, very hot. When you touch it, you can still see some of these grains come off.

00:26:15But if you just touch it like this, it's still pretty hard. Within the hours of roasting inside,

00:26:19it's created this salt shell that soon I'm going to bring to my table and break myself with my own

00:26:24hands. Or probably with a small hammer. Chef, well done. Boom. It's not because of COVID. He's wearing

00:26:31gloves. I don't care about COVID. I'll kiss this man right now. The dish is on the way. Chicken insult.

00:26:36Now, I don't know what a chicken insult would sound like. Maybe it's very mean. Maybe...

00:26:41This is only funny to me, isn't it? The roller man is over here. It comes on a trolley. Take a look. So

00:26:46right now, he's going to put on a little bit of some kind of a... maybe what's it? Pomegranate juice?

00:26:51Okay, there we go. Take a look at this. Who doesn't want to be the guy in the restaurant with a fire at

00:26:56his table? It's like when you get fajitas at Applebee's, but much better. Is there a song or...

00:27:02The fire portion of this event is lasting much longer than I expected. So right now,

00:27:05they're going to break it open. Even while it's on fire, we're going to finally see the chicken that's inside.

00:27:10He's got a mallet and a chisel. It's like a prison break. There are just huge, gigantic, really hard

00:27:17pieces of salt here. He's going to peel them back and reveal the chicken inside. Look at that. I feel

00:27:22like we just resurrected a chicken from its death. It's been baking inside. There's now a very hardened

00:27:27shell of salt. He's got to extract it and get it out onto the platter. Boom. Nice and easy. He splits it open,

00:27:34revealing the rice inside. And this thing is so soft. You see, it took almost no effort to get this off. And that is

00:27:40complete. Thank you, sir. Inside, the first thing you see is this beautiful rice, which still has

00:27:44like kept its shape. It's not mushy. So let's grab a little bit of rice and try that out first.

00:27:51Oh yeah. A little bit salty. It's very light. I would say overall, these are more gentle flavors,

00:27:55not really bold flavors. But around you, you can still have your sauces like this. Eggplant with red

00:27:59peppers. I'm just going to put that on the rice. That's outrageous. Why is that so good? There's like

00:28:05chunks of eggplant in there that are so soft, almost like a baked apple. And then it's just slightly smoky.

00:28:10Let's try out some of the meat. This is the chicken breast. Anybody can make a good wing or a leg,

00:28:13but the breast. Can you make a juicy breast? Let's find out.

00:28:19Sticky. Not super juicy. I think the chicken breast is better. Mix with some of the other

00:28:24ingredients. Maybe a little bit of O'Brice. That is the skin. That skin has come in direct

00:28:29contact with all that salt. Let's see if it's delicious or completely unbearable and salty.

00:28:35It's delicious. It definitely has a hit of salt, but it doesn't taste like overly salty whatsoever.

00:28:40An amazing texture. Let's rip this leg off. This is one of my favorite parts right here.

00:28:44Wow. It came right off.

00:28:47Super delicious. If you're normal and if you're Turkish, you're going to be eating this with

00:28:50bread, with the rice, with the sauces or dips around you. You're probably not going to eat

00:28:53the meat just straight up like this.

00:28:55So Turkey knows how to handle their meat. But all this meat is, might I say, a bit too normal. Just big

00:29:02chunks of protein and fat. Right now, I'm looking for something a bit more exotic. I'm talking about

00:29:08underappreciated animal parts like testicles.

00:29:11These are balls. It's from a lamb. So they're like little baby balls.

00:29:14Oh, that sounds weird. And maybe even a bit of intestine wrapped around a pole.

00:29:19Wow, my wife is going to love this. Next, we'll dive into the most delightfully bizarre

00:29:23dishes you can find in this city. Starting with raw meat.

00:29:27One thing I've never had in almost any Muslim country I've gone to is raw meat. But here in Istanbul,

00:29:33in this restaurant behind me, there's a traditional meal that is most certainly raw.

00:29:36I'm going to go to the kitchen now and check it out.

00:29:41Oh, we are in the kitchen right now with Kadir. How are you doing?

00:29:43We're making our raw meat dish right now.

00:29:46In English, it means raw meatballs. And it's been a part of Turkish cuisine for more than 3,000 years.

00:29:51First of all, you start with this. 100% raw beef, about a pound and a half of that.

00:29:55And then now he's going to put in something called berber. Berber is like a cracked wheat.

00:29:58And actually, usually this dish is made only with the berber and no meat at all.

00:30:03Here we have some dry, dark chili flakes, loads of cumin, and then white pepper.

00:30:07He's going to chuck a bunch of pepper paste in there. We have tomato paste,

00:30:10big cloves of garlic, onions, and some Roma tomatoes. Now he dumps out everything.

00:30:14Then he's slowly and methodically massaging his meat. It actually makes it look even more bloody somehow.

00:30:20Aha, mixing blade.

00:30:26We've reached the final consistency. He's very happy with it.

00:30:29So they just put in chili oil and sunflower oil. And now it is much more easy to manage by hand.

00:30:34Here we have some spring onions and parsley going in next. It's more or less a salad with

00:30:38a little bit of raw meat incorporated inside. Now he's testing the consistency again by hand,

00:30:42which is important because this is actually how you make the final product, is by squeezing it.

00:30:46Oh no, no, no, no.

00:30:48He tried to feed my wife. D9. She said absolutely not. Sir, the chiquilar. Boom.

00:30:53So now we're in the restaurant kitchen instead of the prep kitchen. He's going to make a portion like you would see

00:30:57if you ordered it in a restaurant. So it starts with a base of lettuce, some lemon on the side,

00:31:01and then he goes right in for the meat. He grabs a big glob and then he starts squeezing out portions

00:31:06and then shaping it with his fingertips. The fingertips are exactly what gives it its distinguished shape.

00:31:10And some parsley on top. And that is the final product.

00:31:13So let's talk about the price. The price here is about 80 lira, a little bit more than four dollars,

00:31:18which to me seems incredibly reasonable for raw meat. Wait, hold on. Maybe they're pulling one over on us.

00:31:22They don't have to cook the meat. So are we getting savings? Are we getting scammed? I'll decide later.

00:31:26Now, what they do is they eat it Korean style. What looks like iceberg lettuce, potentially the worst lettuce in the world.

00:31:32Nothing against turkey. I just have something against iceberg lettuce.

00:31:35I'm going to give it a little bit of lemon juice. That looks great.

00:31:37And I'm going to take half a bite because that is a load of meat.

00:31:44I like it. It's so addictive. It doesn't feel overly heavy, even though it's basically all pure meat.

00:31:48The seasonings pop. You taste each seasoning separately. You taste a little bit of cumin,

00:31:52a little bit of pepper, tomato, chilies. They put the oil in there so it's lubricated.

00:31:58So then it's cheap kofte. On to the next food.

00:32:05Boom! I'm in the kitchen at a brand new restaurant. This is my man Ilgin. Sorry,

00:32:08I just had some Turkish coffee and I think I might have a heart attack. The coffee is good.

00:32:14Energy. Energy, yeah.

00:32:16Today, the chef has prepared a special, rarely eaten organ. I'm talking about the thymus.

00:32:21The thymus helps young animals fend off diseases, but after about six months, it'll slowly disappear.

00:32:26It's considered to be a delicacy, rich with nutrients and full of benefits. But first, an appetizer.

00:32:33Take a look and try to guess. They're not in a ball shape right now, but these are balls.

00:32:37It's from a lamb. So they're like little baby balls.

00:32:40Sounds weird.

00:32:40Baby balls.

00:32:41Baby balls.

00:32:42Baby balls.

00:32:47I thought he was going to eat it raw. I was so scared because then I would have to.

00:32:49All right, so right here we have sunflower oil and paprika. Pinch of salt.

00:32:53Nice, the testicles are going to be sliced. Maybe to make them easier to get the flavors really

00:32:57inside of there. And then he's just really going to get his hands all over those balls.

00:33:00Once you're done handling your balls, you can put them on the grill.

00:33:03These things are smoking up like crazy. A very fatty organ to begin with.

00:33:07That's why guys can never get down to zero percent body fat. Not because of our brain,

00:33:11because of our bones. All right, so right now we're going to make another dish right here.

00:33:14The sous chef is cutting these other testicles into about four thin slices. Some salt. Boom.

00:33:20Look at these things shriveling up like they just jumped into a whole bowl.

00:33:24Now each of the testicle pieces is nearly cooked through and they're just putting in some beautiful

00:33:28bubbling butter right now. The smell in this kitchen right now is amazing. The butter, the fat,

00:33:33the protein, all of it together. Shuts kiss. A little bit of paprika. While that's cooking,

00:33:38this clay pot will be its final home. It's getting super, super hot right here. Move the clay pot.

00:33:42Wipe it out. Boom. All right, it goes in there without incident. This is one of the most beautiful

00:33:46testicle recipes I've ever seen in my life. Take a look at that. Boom. Okay, we have our meal right here.

00:33:51Testicles two ways, plus the thymus, plus this is unofficial national drink of Turkey. And I know

00:33:56what you're thinking. What? Alcohol? But isn't this a Muslim nation? That's what's so fun about Turkey. It has all the

00:34:01hospitality of a Muslim nation, but all the alcohol of a non-Muslim nation. It's fantastic. So,

00:34:07huh, when you smell it, it kind of smells like black licorice. But I'm told if you mix it with water,

00:34:12oh geez, what? It turns white. Let's try it out.

00:34:19Oh, it tastes very sweet, but I bet that would go perfectly to cleanse the palate after having some

00:34:25balls in your mouth. I'm really impressed with the preparation here overall. They'd already done all the

00:34:29hard work of skinning it and filleting it. Filleting. When I think filleting a testicle,

00:34:33it makes me wince a little bit.

00:34:36Mmm, smoky. A bit fatty, but not like pure fat. Like it's gotten a little more dense from cooking it.

00:34:41Not very strong flavors, just a little bit of salt and paprika.

00:34:46I like it. These are fantastic. I bet you could give this to people and they would have no idea

00:34:50they're balls. So this is the other dish. It's in this hot clay bowl. These balls soak up all of the

00:34:54butter and so they're just completely saturated with buttery goodness on the inside. That is

00:35:00seriously delicious. The way the butter has seared the outside of the skin, giving it almost like a

00:35:04little bit of a crust and then you bite into it and it feels kind of meaty. It's not too fatty or

00:35:08jiggly and it's just full of buttery flavor. If that's too intense or rich for you, you just cleanse your

00:35:15palate with this. Now back to the thymus. I'm heading back to the kitchen to see how it's prepared. This is

00:35:22the thymus from a lamb that seven different lambs accounted for right here. And do you want to tell

00:35:27us some facts about this? Oh, I heard aphrodisiac. Wow, aphrodisiac is uh, it helps with the manpower.

00:35:38Wow, my wife is going to love this. Or hate it.

00:35:44All right, so one by one he starts to put them on the grill. It looks like a very straightforward method

00:35:48of cooking. He's going to slice these open a little bit. I think so they cook a little bit faster.

00:35:52But now he's going to give them a little bit of a flip. You can see already they have some color to

00:35:55them. He has marinated them with sunflower oil and a little bit of paprika, turning them a little bit

00:36:00orangey pink. So now these are all going to get brushed with a little bit more oil and a little

00:36:05bit of salt. He said if I started business selling thymus in the USA, he wants it cut. That probably

00:36:09will not happen soon. I'm sorry. What's interesting is that recently I went to Paris, France, where they

00:36:15also serve thymus but from a calf. And it is like kind of a luxury dish there. They put it on bread and they

00:36:21have a beef gravy and they really dress it up. And it costs like 30, 35 bucks. This right here,

00:36:26plenty of thymus action for five and a half bucks. That's a great deal on thymus.

00:36:31Wow, I didn't think I'd find something like this in Turkey. This is awesome. The outside is like a

00:36:34sausage casing. Like it's a bit leathery and the inside feels like a finely ground sausage filling.

00:36:40It has no funkiness whatsoever. Very clean taste. I think people come here for the texture and of course

00:36:46for the male stamina. Anyways, this is one of my new favorite organs and something that's going to be

00:36:51very hard to find in the future. I'm so excited about our next location right behind us where they're

00:36:59selling kokoreç. Turkey is a huge fan of rotating meat. It can be vertical, it can be a horizontal,

00:37:04or it can be intestines. We're going to go get a closer look right now. Kokoreç is a dish consisting of

00:37:09lamb or goat intestines wrapped around seasoned offals including sweetbreads, heart, lungs, and

00:37:14kidneys. This perfectly wrapped work of art roasts slowly over charcoal, giving the intestines their

00:37:19signature crunch. All these strands, these are not noodles, this is not fettuccine. This is all

00:37:24intestines. So one of the dishes we're going to get today is this right here. It is a quarter loaf

00:37:28of bread that is stuffed with that minced intestine and organs. The first thing he does is he takes these

00:37:32big logs of organs, he chops them up, and then he minces them into little pieces and throws that onto

00:37:38the flat top. He gets the tomato, he cuts that up, throws that on the flat top too, and then that's

00:37:42going to fry along with the rest of the meat. Here we've got the toasted bread, minced organs and

00:37:47intestines inside. So that is our meaty, fatty filling. Now that needs to get some spices. First

00:37:52oregano, red chili flakes, a little bit of salt, and I hit a cumin. So now we're getting our main courses

00:37:58right here. First I want just big fat slices of this log. That is going to hit the flat top. In the center

00:38:02that is like basically pure fat. So hopefully this helps it crisp up a little bit.

00:38:09All right, with our meat finish it's going on the platter. And that looks like food. Hit it with

00:38:14some oregano, hit it with the red chili flakes. It's important to go about three feet above the

00:38:18platter. Salt and a little bit of cumin. Sir, thank you. Can't wait to try it out. Let's go for it.

00:38:23Boom. The most creative use of intestines I've seen maybe ever in my life. Before we even start,

00:38:27I want to try this. This is fermented turnip and purple carrot juice. Sounds healthy.

00:38:38It's good. You could pickle yourself from the inside I think if you drank all of this. Our first

00:38:43course right here. That looks rich. To me the outside looks awesome because it does look super crispy,

00:38:48brown, crunchy. The inside is heavy as heck. Let's find out.

00:38:51Oh no, it's delicious. It's not gaming at all. It's wonderfully crispy, chewy on the outside.

00:38:59Inside, yes, very rich, but just really nice flavors. I love this. This is like pure fat in

00:39:05the middle. And so that texture might bother some people because it does get real fatty. If that

00:39:09bothers you, I would say just eat some of this edge piece. Cut out a little of the fat, but the fat

00:39:13mixed with the crunch. It's awesome. The oregano adds a lot of flavor. There's the salt. The guy added

00:39:17cumin for days, but it doesn't taste over cumin-y, if that is such a word. And then if you need to

00:39:22come to your palate after that, you can have a pickled chili. Why do I keep doing this? Look,

00:39:27if I like that, then I'm good because they put that log into this sandwich right here. This is

00:39:31the quarter loaf. You can kind of see right inside all those beautiful ingredients.

00:39:37This is the new drunk food. One of the best uses of intestines ever. And if it gets too rich,

00:39:41you can just take some pickle juice. Final thoughts. As soon as I tried this in its original,

00:39:47unique form, and I liked it, then I knew whatever they put it on would be good. You can get it on

00:39:51flatbread. You can get it just chopped on a plate, however you want. It is fantastic. I think there's

00:39:55something about the lamb. It's young. It's innocent. As soon as it hits like three months, they're like,

00:39:59well, I hope you had a good life. Chopping block. Bam. And here it is. And it tastes great.

00:40:02If these daring dishes weren't enough for you, we have more in store.

00:40:06Next, we're turning up the intensity with cooking techniques hidden deep in Istanbul basements.

00:40:18And I'll challenge my palate with an animal organ I never even knew existed. It looks like it has an

00:40:23alien face on that end. Our frightening food journey continues here. When it comes to finding and eating

00:40:28bizarre foods in Muslim countries, it's not that easy because food here has to be halal and that means

00:40:33no weird stuff. No bugs, no reptiles, no blood. But here in Turkey, specifically at this restaurant

00:40:38right behind me, I think I've met my magic. It's an organ. I'm not going to tell you which organ

00:40:42it is. We're going to go into the kitchen in a moment, meet the chef, and find out a word about

00:40:45the chef. This guy is on TikTok, 8 million followers. He loves the attention. He loves the spotlight. He

00:40:50loves to host. He does the best when he's making incredible food. Let's go inside and check it out.

00:40:54We're in the kitchen with celebrity chef. This place is amazing. They have so many different unique

00:41:04foods and some foods that are maybe borderline bizarre, which you're going to see soon. This is

00:41:08called sherdan. Do you know what organ it is? How about sherdan? This weird looking piece of protein

00:41:13is actually the abomasum, which if you didn't know, is one of the four compartments of a sheep's stomach.

00:41:17This is ju. When you put it all together, it means the guy who makes sherdan. It's my first time

00:41:22seeing it. But around here, it's a classic. For a more in-depth inspection, we'll let the master

00:41:26himself explain it.

00:41:41I think he took over my show. I think my show is in Turkish now.

00:41:44Oh, wait, wait, wait, wait, wait, wait. Okay. You know what? I think, uh, I think I'll take over

00:41:49from here. What he said is this is one of the most unique organs. It's not an organ that's just for

00:41:53the male lamb. It's on every lamb. This is part of the small intestine and this is part of the stomach

00:41:58of the sheep. And soon that is going to get stuffed and create a one-of-a-kind sausage that no one makes

00:42:04better than this man. So he's going to start with the stuffing right here. There's rice, there's fat from

00:42:08the tail of the sheep, and then a load of spices in there too. What makes it extra special is just how it

00:42:12looks, especially by the end after it's done cooking, it looks legendary. After it's been stuffed, we

00:42:17move on to the next step. It's got to be stitched closed. He goes through about five or six times,

00:42:21getting it nice and tight. So that way when it cooks up, nothing falls out. Oh, should I go for it?

00:42:24All right. Well, I'm not a trained surgeon. He said, pet it a little bit, be reassured, and then sew it.

00:42:29Oh, and you sew it to the other ones, apparently. We just got a big sausage link full of these.

00:42:33Just like that. He's saying it's good enough. Look at that. It's like a horrifying Christmas decoration.

00:42:37Have you seen such a beautiful sight in all your life? There's so many things I want to say right now

00:42:40that I'm not saying out loud. So this would get filled with water and boil until it looks like

00:42:45this. This has been boiling for three hours. You can see that the broth has actually changed color

00:42:49because of the spices in here. The red chilies, the spices, it have kind of transferred and leaked

00:42:53into this stock right here. This looks amazing. Look at that. That's a big one. Thank you, chef.

00:42:58Thank you very much. Can't wait to try it out. Boom. Right here, we have our meal. Silverware,

00:43:03right here. Here's the thing. I ordered sausage and I ordered that peanut, I mean the intestines,

00:43:07stomach thing, and they put all this. I am not complaining. It looks incredible. Let's do a

00:43:10little tour of the tray. Here, soup. This is a lamb shoulder. Right here, we have a shank,

00:43:15some sauce. It's like a Turkish pico de gallo. We've got other salad. We've got raw onions. I'm

00:43:19going to tell you about this in a moment. I know it looks like a testicle, but no, it's not that. We

00:43:23are going to work our way up to this right here. This is what we got to see in the kitchen. It looks like

00:43:27it has an alien face on the end. First, let's start with this right here. I'm going to see if I can just break

00:43:31that apart. Yes. So this is lamb intestine. It's filled with lamb meat and rice. Let's try it out.

00:43:39Oh, wow. That is a delicious intestine. And on first bite, it gives you a little bit of feeling

00:43:43like you're eating pepperoni. And then you realize, oh wait, they don't eat pork here. A little bit

00:43:47spicy. A taste of paprika. Not gamey at all. Chewy, that's quite delicious. I love it. So that's the

00:43:52sausage. Now this is the chunk of the tripe or sheep's stomach. Similarly, it's been sewn shut and then

00:43:57inside it's been stuffed. Oh, now that one's gamey. Okay. Like so many stomachs, it's almost

00:44:05a little fuzzy on the outside, but on the inside, it is just bursting with super savory,

00:44:10salty, seasoned rice. Call me literally insane, but that's pretty good. Okay. I have to lay it long

00:44:14enough. I'm going to get two of these. I'm going to put them end to end and see which one's bigger.

00:44:17All right. That one. Oh, this one just won out. He told me in the kitchen, it's not really the size

00:44:23that matters. He said, for example, if it's a really small one, but it has a good personality

00:44:26and makes a lot of money, no problem. Now these are the weird sack or whatever. It's very wrinkly,

00:44:31and this seems to be like the front. I'm going to take a bite from that side first.

00:44:39That's very good. Super greasy, heavy, chewy intestine, and it's just filled with rice. This

00:44:44rice is a little different. It tastes like there's some cumin in there.

00:44:48Visually, it is a nightmare, but flavor-wise, I'm pretty impressed. Time to take a bite of the

00:44:52stomach side to see how that is. It's a little bit more gamey, softer texture,

00:44:58not as chewy. I forgot to hit it with so much lime. Lemon is a secret. You just have to douse

00:45:05everything here with lemon. That was eye-opening. Here, you might notice an entire freaking lamb head.

00:45:09I'm going to go back into the kitchen now so the chef can tell me more about how he makes these

00:45:13lamb heads. Let's go. We're back for the final round right here. Sir, this looks amazing. These lamb heads

00:45:17have been boiling with beef bones for six hours with spices. He takes them out, and then he puts

00:45:22this orange sauce made with yogurt, paprika, and oil. He said there's something very special inside.

00:45:27The brain? No. The cheeks? No. The eyes? Yes. The yes? There's an expression in Turkey that says,

00:45:32I eat the whites of your eyes. It means I love you so much. That is an interesting saying. Come closer,

00:45:36you can see the eyes sticking out here. Oh, he's opening it up. Inside, you can see the tongue right here,

00:45:41the cheeks coming up on each side, and then the under the tongue area, which is one of my favorites.

00:45:46So, he's taking off the eyes. He's dipped it in some red chili flakes and some oregano,

00:45:51and then he's going to put some lemon on it right now. There you go.

00:45:57That is fascinating and delicious. The lemon is a kicker because that is like almost pure fat,

00:46:01super gooey. So, now he's peeling out the brain. You can see the brain peeking out,

00:46:04and he's going to hit it until it falls out into his hand in one big lamby brain chunk right there.

00:46:09Take a look at that. Red chili flakes, oregano, hit it with some lemon. That is his move, and then please.

00:46:13Enjoy. Okay. That is a lot of brain. Very fatty, but the flavors are delicious.

00:46:23And I think I just made out with the lamb and then bit his freaking tongue off. I've never been fed by so

00:46:27many men. That was amazing. Thank you so much.

00:46:37We've come here to this location. From the surface, it looks like a normal, modern,

00:46:41everyday restaurant. But what you won't see if you're a regular patron is that the meat is being

00:46:45cooked in the basement in a pit. This is biryan. It's like Turkey's version of barbacoa. Lamb meat

00:46:52cooked low and slow, hanging from some sort of medieval torture device. Roasting for hours,

00:46:57making the meat incredibly soft and succulent. Lucky for me, they have a new batch deep in their

00:47:03basement, and we get to see how it looks when it first comes out. We're going to go downstairs

00:47:07to check it out right now before they pull the meat out. Let's go. Follow me.

00:47:20So we're down one floor, but it's down even more than that. Down to the B2 levels. This is a room.

00:47:25It looks like a vault. Come take a look. Underneath this huge lid, you'll find big strips of lamb hanging

00:47:31that have been cooking inside of this pit for hours and hours. It's a steel pit. The heat is radiating off

00:47:36here. And then you can see they sealed it shut with some kind of a mud that's kind of dried and

00:47:41caked on at this point. These cooking pits can be anywhere from 6 to 12 feet deep. In order to

00:47:45retrieve the meat, you'll need a stainless steel meat rack, and even better if it's connected to

00:47:50an electronic cable. I'm here right now with the owner, Levant, and he is chipping away at the

00:47:54exterior here. All the mud that's been dried and caked on, that is coming off. It's a beautiful garden

00:47:59shovel he got at a garage sale. Next, they want to sweep away as much of the dirt as possible so it's not

00:48:04going to drop into the pit or affect the meat in any way. This is the moment right here.

00:48:08Let's do it. One, two, three.

00:48:13It is like a sauna in here. Just a huge burst of steam came out of this thing. It's so hot.

00:48:18Wow, you literally have a cable machine so they can hook the lamb and bring it up. Oh yes.

00:48:23Have you ever seen anything like it? It's tremendous. No. Oh, one piece almost fell off.

00:48:28They got to save it. It almost fell down into the pit. So this is all lamb. Oh, thank you.

00:48:32He's going to... It's so hot. It's so hot. So he just cut off a little piece for me.

00:48:40Unbelievable. Super juicy. No spices. It's lamb, but it's not like overly lamby or gamey.

00:48:45Next up, we have the extraction. They are going to carry this up to the dining room floor.

00:48:49This is going to drip grease everywhere. I cannot wait to see how this works.

00:48:52Oh my god. That is over 200 pounds of meat.

00:49:01So far, not much oil on the ground. Up another flight of stairs. We're almost to the main level.

00:49:06All the customers are going to be shocked. They're going to see this giant work of art.

00:49:09Now the Passover. They hoist it up. They give it to this gentleman right here. There we go.

00:49:13We got to get it onto this final hook. Boom. Mission complete. Take a look at that. That is incredible.

00:49:18Right now, we're going back down because something's still remaining inside the pit.

00:49:21This is a huge copper vessel filled with ribs, I'm told. Take a look at that. This thing is giant.

00:49:27All this right here is still bubbling away. This looks incredible.

00:49:30This is quite the tool here. This guy deserves a race.

00:49:33Right now, we have all of our meat here in the kitchen. This is what everyone gets to see when

00:49:36they come here. The meat's hanging here. He cuts it off. He weighs it and brings it over here.

00:49:40He's going to cube it up on this piece of bread with a little bit of salt.

00:49:43This is the braised lamb right here. A little bit of salt.

00:49:46Both of these head into the oven to warm up a little bit before they're served.

00:49:50While we wait, let's have a peek at one of this restaurant's signature side dishes.

00:49:54The perde pilaf, or curtained rice. A fragrant, peppery pilaf wrapped in a thin pastry shell,

00:49:59then baked inside a cup-shaped mold. Let me walk you through our side dish. It starts

00:50:03right here with a pile of dough that gets rolled out. Then we have these buckets here. They're full

00:50:06of butter, and then there's some almonds on the bottom. Put the dough into the bucket. Here,

00:50:10we've got the rice is full of pine nuts, currants, and spices, then chicken on top, and more rice after that.

00:50:15Fold it over, rip out the edges, and that gets some aluminum foil, and it's going to head off to the

00:50:19oven. Our bucket of chicken and rice has come out of the oven. It's cooked. It is looking nice and crispy

00:50:25on top. He's going to toss that upside down right here. Boom. Take a look at that. Flipped upside down.

00:50:30That is gorgeous. And out of focus. Take a look at all you see right here. First of all, more liquid yogurt.

00:50:37Over here, a walnut salad with tomatoes and real pieces of walnuts. Right here, this is how it's supposed to be.

00:50:42It's like a pineapple upside down cake. I want to break this down and figure out how it looks and it

00:50:46tastes inside. Oh, yes. That is epic. There's chicken. There's rice inside. There's even more almonds.

00:50:52There's the currants, and then a bread shell. Try it out.

00:50:59The outside is so toasty. It has a nice crunch, and then the rice is nice and greasy.

00:51:04It's so fun how they put some simple straightforward ingredients together in a really entertaining and

00:51:08delicious way. Plenty of pellet. Here, two different types of meat. The skin is so interesting and unique.

00:51:14You usually don't see lamb skin kind of puff up and get such an incredible texture like this.

00:51:20Best lamb skin ever. The skin is so crunchy. The meat is so heavy. You can take the bread underneath.

00:51:24It is both your plate and an eating utensil. Take a little of this meat that is just falling apart.

00:51:31This is so incredibly soft, and it just has a texture like no other lamb I've tried before.

00:51:36But then we got this right here. This should be completely different. Braised meat. All the

00:51:40drippings from that hanging meat dripped down into a pan that was sitting below. It ended up helping

00:51:45to cook this meat. Moment of truth. It's going to be so different. Oh, my God. A little bit of salt

00:51:52to bring out the flavor, and that is it. Not gamey, tender, juicy, but a different experience. It's more

00:51:57fatty. It doesn't have that crunchy skin. No matter what, it's just simply delicious. To pair with an

00:52:01unusual day of eating, Turkey's most famous unusual dessert. A dessert that consists largely of pure

00:52:07cheese. This dessert is something I've seen in videos, I've seen in movies, I've seen it in pictures.

00:52:11It's cheese combined with sugar. I'm talking about kanafe, and at this restaurant, they're making them

00:52:16huge. I know what you're saying. Oh, a cheesecake. That's also a dessert with cheese. No. This,

00:52:20it's a stretchy cheese dessert, and I've never been able to try it my entire life, because where I live,

00:52:24there aren't a lot of Turkish restaurants, and if there are Turkish restaurants, they're just serving kebabs.

00:52:28Let's go inside, inshallah. Kanafe is a dessert popular all throughout the Middle East. It's a

00:52:33delicious, rich treat with layers of pastry and soft cheese bathed in a thick syrup. We are in a room

00:52:39dedicated to making kanepi. Right now, we're on this big steel pan. He spins it like the wheel of

00:52:44fortune, and then he takes this big bucket of batter right here, and then he slowly dispenses the liquid

00:52:49down onto the steel platter, cooking it rapidly as it falls down on there. He sees when it's ready,

00:52:54then he brings it over to here, and we have a huge pile of it. This is going to be essentially the

00:52:58carbohydrate portion of this dessert. All right, right here, butter. You're wondering why that butter

00:53:03is brown? It's because it's already mixed with sugar. That is our base. This is going to be some heavy

00:53:07food. Then these are those little bread noodles they were making earlier. So now he uses a big wooden

00:53:12paddle to really push everything down as much as possible. Huh. He says the first part is complete.

00:53:18Next, smoke break. Oh wait, what? All right, so he puts on the fire. This is going to cook on here for about the

00:53:22next 10 minutes, and what's cool about this burner is not just that it's huge, but it also rotates so

00:53:27it can cook everything evenly. I know what you're thinking. Why don't they just put a little engine

00:53:31on here, and it can spin automatically? Well, they do have an engine. He's right here.

00:53:37The hardest part about this job is not the repetition. It's not the precision. It is

00:53:41the heat. It's probably about 90, 100 degrees in here. It's very humid.

00:53:44It's so much colder in the meat room. Oh, I could sleep in here. Use a piece of steak

00:53:51as a pillow. Just a moment after I cool down, we're going to get back to that dessert. It's

00:53:54been about 20 minutes since he put everything on top of here. The base has already cooked all the

00:53:59way through, and now it's time for more layers. This is a cheese made from cow milk. It's a cheese

00:54:03made specifically for this dessert, and that is a hefty amount of cheese. This is the cheese right here.

00:54:08Let's try it out. Mmm, creamy. Definitely tastes like cow milk. Interesting. From here,

00:54:14he's really pushing it down, and then another layer of the breading to go on top. That's going

00:54:18to get pressed down again with the wood. So now we have this for stainless steel, and this looks

00:54:22like pure butter to me. Oh, I know what's going to happen. We're getting ready for a little bit

00:54:26of a flip. Now, check out this move. Step one, he turns on the gas again. He puts the lid on top,

00:54:30gives it a flip, drops it down, releasing the part that's cooked already. Brown, crispy, beautiful on the bottom.

00:54:38If you're ever wondering how this dish gets two perfect layers of brown on the top and bottom,

00:54:42that right there is how. Right now he's putting on a super hot sugary syrup. You can hear the sugar,

00:54:47the syrup kind of boiling, absorbing into the dish. All right, and right now he's pulling it out.

00:54:51You can see the cheese, gooey, melting, stringy. Oh my god, can I eat that?

00:55:01This is the best day of my life. Oh, it's so good. The cheese is delicious. It's sweet and salty and

00:55:05super stretchy. From here, he's going to put on a little bit of powdered pistachio. Show me the way.

00:55:12Look how stretchy that is. I knew it. I knew it.

00:55:18It's so delicious. There is this crust on the top, on the bottom. It creates a very unique type

00:55:23of crunch in the texture, and then the cheese in between is so stretchy and so fun to pull and to

00:55:28chew on. I don't know why you're seeing me. I thought we would have both seen ourselves. Then to top it all off,

00:55:34it's a very simple sugary syrup inside there too. Let me see what happens when I try to feed the chef.

00:55:42People here in Turkey, very comfortable with themselves. I like it. This is my first time

00:55:45trying it, and I'm getting to try it as fresh as it could possibly be. It just came off the stove.

00:55:49I can hardly hold the plate up right now. It's burning my hand. 10 out of 10. One of the most unique,

00:55:53incredible desserts I've ever seen in my life. Well done. You got a little bit right. I'm not gonna,

00:55:58you gotta get that yourself. It's street side dining. Isn't your thing? No worries. Next,

00:56:02we're heading to one of the most over-the-top expensive restaurants in Istanbul.

00:56:09You've heard of Salt Bae, right? This guy? Well right now, I'm headed to his very first restaurant.

00:56:14A restaurant known for sky-high prices. Take a look at this. They have an image of Salt Bae

00:56:20actually on the cutting board. And far out food preparations. Oh no, look at this. He's putting

00:56:24cheese all over it. This is stunt food right here. In our final video, I'm gonna see if I can spend over

00:56:29$1,000 at Salt Bae's restaurant. Time to dine. There's so much meat here. I'm hoping I can come

00:56:35back and show you all this huge, crazy meat selection here. I feel like I'm in a butcher shop.

00:56:39And wine too. Take a look at the wine. Boom. We've just come into the restaurant. They don't seem to

00:56:42care that we're shooting. Although the music is super, super loud. Good luck editors. First look at the

00:56:47menu. And on the first page, they have their gold page. The most expensive thing I see here is the

00:56:52tomahawk covered in gold. It's 5,500 lira. That's just under $300 for that giant tomahawk. Not bad?

00:57:00I don't know. I think that same exact steak in the USA, I think it would be three times as much money.

00:57:05If you get the non-gold version, that is under $100. Plus, putting the gold on there makes it a lot

00:57:10more expensive and probably does a lot for the flavor. Not actually. For round one, I'm gonna get the

00:57:15golden cappuccino. And then I'm gonna get the most expensive starter I could find, which looks to be

00:57:20this right here. Steak tartare coming in at 540 liras. Editor, how many dollars is that?

00:57:25Boom. Our first course is here. This is the steak tartare. Take a look at this. They have an image

00:57:30of salt bae actually on the cutting board. And then our meat is in the shape of a heart. That is a

00:57:35load of raw meat. And then some crackers on the side. I need someone to do some salt bae action

00:57:40on this. Boom. Here we go. Very nice. I mean, if she did it the proper way, it would go just down

00:57:46her sleeve. Now come take a look at this. What is a golden cappuccino? Well,

00:57:49it's a normal cappuccino. And then they put one slice of gold on top. Let's try it out.

00:57:55Tastes like cappuccino. Let's try this out. This is so much meat for not that much money.

00:58:01Super delicious. Nice seasonings inside. A little bit spicy, savory. Nice, soft, gooey beef.

00:58:078 out of 10. I'm getting in the mood. Let's do this, baby. So listen, I just got terrible news. I asked

00:58:11them for the most expensive thing on the menu. The golden giant tomahawk. Guess what?

00:58:16They don't have any giant tomahawks right now. They just have medium-sized tomahawks. And that costs

00:58:20under a hundred dollars. So I'm going to have to make up for this gap in price by buying wine. Can

00:58:24I see your white wine? They do have some very expensive wines. Let's try this one. Domaine

00:58:28de henry for chalmes, charblaze for crue burgundy. That is a long name.

00:58:37Let's try this fancy french wine.

00:58:42Very nice. You guys might think I'm eating with someone, but both these glasses are for me.

00:58:47Boom. Course two, right here. The golden burger. On the menu, all it said was not a burger. That looks

00:58:52like a burger to me. Oh no, look at this. He's putting cheese all over it. They're right. It is

00:58:55not a burger. They just destroyed it. What? This is stunt food right here. The knife's coming out. He

00:59:01cuts it in half. Oh, there's some cheese left over. He's going to put that on top, so it is completely

00:59:06impossible to eat. Boom. Right here, we have the blooming onion. The difference between the blooming

00:59:10onion here in Istanbul and that Outback Steakhouse is that this one costs about six bucks. No gold,

00:59:15but it does look tasty. For this course alone, it costs this much. Editor, put it on the screen,

00:59:19please. Boom. There it is. This looks awesome. I want to get to the burger in a moment. Look at that.

00:59:23That looks delicious. And it smells incredible too. It's like an onion, but you know, straight. Here's

00:59:28some sauce. It tastes like a dill ranch sauce. Really tasty. Here, french fries. No gold, nothing

00:59:35special, but they are so warm, crispy on the outside. I've got this right here is really what I care

00:59:40about. It is a mess. I'm going to try to find a dry place to put my hand. Everything on here is sticky.

00:59:45Gold, cheese, sauce. There's the inside though. Cooked medium. It looks very nice. Buns are soft.

00:59:50Try it out.

00:59:54That's delicious. Let me open it up. It's cheese, ham. They took the ham part very literally,

00:59:59then caramelized onions, and then the burger, and more cheese and gold.

01:00:04Even the cheese tastes pretty good. It doesn't taste overly processed. The beef tastes like great

01:00:08quality. I'm impressed. I thought it was BS stunt food. And here I am pleasantly surprised. That's a burger.

01:00:12So we've had two items so far from the golden menu. The cappuccino and the burger. But next,

01:00:18I'm going to go with the golden asado. It says it's an eight-hour, roasted, 24-karat gold-coated,

01:00:23juicy, and tender short meal. That sounds good to me. Right now as we're preparing our third course,

01:00:27I want to take you to the butchery area to show you all the meat this place has. Although they don't

01:00:31have big tomahawks. Let's go. Right here, saute merch. Real gold bricks protected behind a quarter

01:00:36inch of plastic. No one's getting in there. Take a look at this. Here we've got lamb chops. We've got some kind of a

01:00:41kebab here. This looks like the mini tomahawk. Here, sausage. I think that's just for decoration.

01:00:46And then we have some what looks like tenderloin here. On this side, now that is a tomahawk. They

01:00:50look like they're being aged in there, but that's not for us today.

01:00:56Oh, here we go. Here we go. Oh, look at these ribs. And then he's about to do something. Oh,

01:01:00here we go. Dry ice. He's going to take the bones out of the rib now. He gives it a little

01:01:05bang bang. And then he stabs it. What is the purpose? Oh, it's time for some salt. Oh, very nice.

01:01:14I love the showmanship. It's incredible. So he's going to cut it so it's a lot easier to eat. Oh no,

01:01:18the gold, the beauty, it's gone away so quickly. Being in Turkey, everything's about the demonstration

01:01:23coming to your table and making it interesting. Oh no, we're losing fog. Um, gosh, I mean, is the

01:01:29depression is setting in. It was such a high when they came to the table and the gold was there and there was

01:01:33the smoke. And now, I mean, I'm really cooking it.

01:01:45Let's take a look at this right here. These short ribs are so soft and they've been braised so long,

01:01:49you can just easily cut it with a fork. I'm going to scoop that up. Yes. Let's try it out.

01:01:58Super soft, tender, moist, and super fatty on the inside. I gotta say, the gold, it does look fairly

01:02:03pretty. This is, of course, beef ribs. You're not going to find a lot of pork ribs here in Istanbul.

01:02:07Not a lot of pork eating going on, but hey, I love a good beef rib.

01:02:12You would think all that salt they're throwing on there would be too salty, but no,

01:02:15it is just right. Just for this course right here, it costs this much. And that's the gold version.

01:02:19There are cheaper versions. You don't get the show, but I refuse to not get the show. We are three

01:02:23courses in. I'm starting to get a little bit full. We have a couple more options here on the golden menu.

01:02:27Right here, golden kuza kafis, also known as a 24-karat gold-coated rack of lamb. You have to

01:02:34get lamb while you're here. Oh my god, people in Turkey love lamb so much. Sheep? No. It has to be

01:02:39young, innocent. You have to be able to look into its eyes and see the purity of the lamb. And then you

01:02:44know it's time to eat its ribs. Let's do this. Our next course is right here. Boom. That is an entire

01:02:52rack of lamb completely covered in gold. This thing is ridiculous. It is such a shame. He's

01:02:57about to destroy this thing right now. Look at that. Just piece by piece, cutting it, stacking it. It

01:03:02looks incredible. I gotta say, I'm starting to really like this golden color too. This appears to

01:03:06be part of the tenderloin here. He kind of cut the crust or the skin off of it. He's cutting that down

01:03:11into tender little delicious juicy pieces. And then, boom. Salt shower coming down. He salted me a little bit

01:03:17too. The last move right here. He takes the oregano and he lets it just snow down. That is

01:03:22incredible. So, I think this is the same kind of meat that's on here. Oh, look at that. Gold,

01:03:26some pink on the inside. It is literally dripping with lamb juice.

01:03:32Oh, such a different flavor from anything we've experienced so far. This is lamb meat,

01:03:36but it's not gamey at all. Real clean flavor. Super smoky and juicy. Let's take a look at these. I

01:03:41just want to grab like the biggest one from the pile. I mean, you can see the gold still on the

01:03:46rib. That kind of gold is actually not that easy to handle. It is very finicky. All right,

01:03:50I'm going to pull this off. Oh, it looks perfect.

01:03:55Oh my gosh. It is hard to improve on that. This is what those vegan scientists will never be able

01:03:59to reproduce. There's a certain type of juiciness in here that speaks to your prehistoric primal urges.

01:04:08The fat right along the bone. Super delicious. So, this whole thing right here, it's about 200 bucks. It

01:04:12is not cheap, but I got to say, this is some of the best quality, most delicious lamb I've ever had in my

01:04:17life. There's one more dish I must try. This is the golden steak coming in at about 100 bucks. Now,

01:04:22it was up to me. I'd get the giant tomahawk, but they don't have that in stock right now. So,

01:04:26let's go golden steak and finish big.

01:04:31Oh God, here it is. Yes. Take a look. Boom. The final golden steak is shaped like America. It's

01:04:36shaped like freedom. Right here's California, Nevada. Oh yeah, we're missing Florida. Take a look at this.

01:04:41The way he cuts these beautiful thin slices of beef, it's sparkling. It's beautiful. Oh,

01:04:46it gives it a little bit of a hit. Yes, show that meat who's boss. The salt appears magically.

01:04:51We don't have the original salt bay, but we have a pretty good replacement over here. That looks

01:04:55fantastic. Come on, more smoke. More smoke, more magic. What I love here is there's no sauce,

01:04:59there's no nothing. It's just gold and salt. I'm going to dig right into the middle. It looks delicious.

01:05:03Oh, amazing. It's nice having some lamb and then some beef again. They're both equally juicy. Nice,

01:05:19clean flavors. I'm sure there's some kind of sauce if you want steak sauce, but no. Why ruin it? It's

01:05:23pretty much perfect already. What's interesting is like most steak houses have fried themselves as,

01:05:27oh, this is the finest whatever meat from the region of whatever. Here they say our precious cut

01:05:32meat, which already means nothing, coated with 24 karat gold, dot end. Meat from where? What cut?

01:05:37What part of the cow? From what country? What grade of beef? Shut your mouth. Don't worry about it. But

01:05:41I got to say, have some trust while you're here. Delicious. So let's do a quick price comparison for

01:05:46those of you who think this place might be a ripoff. If you get the golden steak like I did here,

01:05:50it's 2,200 lira. A little bit over a hundred dollars. But this is actually, they just told me,

01:05:55it's the New York steak. So that is 300 grams, a good sized steak for 780. So if you get it without the

01:06:00gold, and then of course without the show, it is 60% cheaper. So you don't have to be as dumb

01:06:05as me, but my gosh, it makes a good thumbnail. Also, bound to impress your wife's parents in case

01:06:12they hate you. The last thing I want to do is they do have one golden dessert. We're going to try

01:06:18that out last. All right, I've ordered the golden baklava and I have no idea what's happening. This

01:06:22looks like ice cream. This looks like, oh, that's a golden baklava right there. They have a golden layer

01:06:26on top. They have the pistachio in between. He does a little show with the Turkish ice cream. Oh,

01:06:31look at that. This is no average mediocre dessert. He cuts it up into a few different slices. He's

01:06:36doing sound effects. Thank you. And oh, he's taking it away. What is this?

01:06:44No. Thank you. Did you see that? They brought extra desserts to tempt me. I didn't even order that and

01:06:50they just put it on the table. I thought he was going to leave it here. Like, you want that? You look

01:06:53bad, but no. We've got this, the grand finale. And you know what's wild about this? It's not that

01:06:58expensive. It's like 23 bucks. Baklava's, essentially, they've got like a fried bread,

01:07:02big pistachio chunks and crushed pistachios in the middle. And then there's a bunch of simple

01:07:06sugary syrup that goes all over all of it. So, of course, the famous Turkish ice cream inside. And

01:07:11then gold on top because we're fancy AF. No salt. I'm a little disappointed. At least it could have sent

01:07:15the sugar bay out here. Here we go. Oh my god. Dessert in Turkey is so amazing. So sugary,

01:07:22sweet, bready. They always have nuts involved somehow. Very sweet, wonderful texture, beautiful

01:07:28presentation and a wild mix of temperatures. It is so cold and freezing. That is totally worth it.

01:07:32That is a big meal. We have been here for almost three hours. That is what I call a good time when

01:07:37you're here in Istanbul. If you made it this far in the video, you can see that Turkish food is dynamic

01:07:42and amazing and Istanbul is a food lover's paradise. From meat to other meat and still to other other meats,

01:07:49they have it all. Especially if you like meat.

01:07:55If you're a vegetarian, no need to apply. Otherwise, besties, that is it for this mega

01:08:00Istanbul compilation. Thank you so much for watching and I will see you next time.

01:08:04I completely forgot the objective of today's video. I was trying to see if I could spend a thousand

01:08:10dollars. How much should I spend? Eight hundred thirty dollars. This is the most expensive meal

01:08:15I've ever bought in my life. Was it worth it? Eh, we'll talk about that another time. But I did have

01:08:18a great time. Eight hundred thirty bucks. Did I really spend eight hundred thirty dollars? Oh my god.

01:08:22What am I doing? Boom! Guys, that is the end of the video. I want to say a huge thank you to Culinary

01:08:26Backstreets at CulinaryBackstreets.com for making this happen. They are a food tour company. They're doing food

01:08:32tours here in Istanbul and around the world. If it wasn't for them, I wouldn't have found all these

01:08:35awesome, interesting, and unique places here in this city. I always recommend doing a food tour

01:08:40if you're short on time. If you want to get the most out of your time while you're traveling or on

01:08:43vacation, do a food tour and do it here with CulinaryBackstreets.com. That is it for this episode.

01:08:47Thank you so much for watching. I will see you next time.

01:08:51Peace.

01:08:55Welcome to the Best Ever merch store where you can check out our brand new designs.

01:08:59Best Ever bandana in black, white, and red. The Please Send Nudes hoodie. Pillow soft fabric with a

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