BALIKESİR LEZZET REHBERİ | Kelle Paça, Tirit, Kuzu Kavurma, Balıkesir Kaymaklısı

BALIKESİR LEZZET REHBERİ | Kelle Paça, Tirit, Kuzu Kavurma, Balıkesir Kaymaklısı

No matter what time you watch this video, you will start your breakfast, let me tell you. Many products found in Balıkesir’s geographically marked breakfast are here. Here, more bone broth is used than regular water. Balıkesir Kaymaklı. I haven’t seen this anywhere else. We make traditional tahini halva, for 5 generations. As soon as I saw it, I said I want this. Tonight, I’m sending you all to eat kokoreç. Bro, I will come back here again. But I will come hungry. To discover the beautiful flavors of Balıkesir, we came to Balıkesir early in the morning. I know you are very curious right now. Because Balıkesir is on the way from Istanbul to Izmir. You will be able to record where you will eat all of them. With your future travels, you will be able to come here. Today we will do something different. A little bit beyond the well-known flavors, we will also show the unknown flavors of Balıkesir. We will go to local eateries. We will show you their unknown desserts. There will be such interesting flavors that we even have a dessert. I ask my Balıkesir friends. I said, do you know this? No, I heard it for the first time, they say. They say we know cheese dessert but we don’t know that one. You will see and learn all of them in this video. By the way, there will be flavors that I will taste for the first time too. Therefore, I hope it will be an enjoyable video. Unfortunately, in the over 600 videos on the channel, I haven’t had the chance to come to Balıkesir until now. But if you remember, we came to Aslanboğa Kokoreç. When kokoreç is mentioned, two different places stand out in Turkey. One is Izmir, the other is Balıkesir. Maybe we can count a little bit of Thrace too, but when it comes to Balıkesir, especially in terms of meat, I think this is the most expert place in livestock. I think all the animals here, both large and small, are delicious. The geography we are in is very fertile and here, the flora reflects on the taste of the animals’ meat. Therefore, at the addresses we will go to today, I can especially say that the meats of Balıkesir’s large and small livestock will be there. A very delicious guide is waiting for you. Go ahead and brew your teas and coffees, settle into your seat. As the video starts, don’t forget to hit the like button, and if you’re not subscribed, make sure to join us. And I definitely look forward to your comments about the video. We are shooting the first video of Balıkesir but we will definitely come back later. Especially, we will go to its districts; because Balıkesir, geographically, is a city that has a lot of flavors but has spread them across its districts. Therefore, your recommendations are very important to me. I would be very happy if you could mention them in the comments below. The Balıkesir Flavor Guide is starting. We have arrived at Tellioğlu Mill, the first stop of the day. We are going to have a very nice Balıkesir breakfast. To be honest, a real Balıkesir breakfast in Balıkesir. This is the best place you can go when you want to do something. Whichever Balıkesir friend I ask everyone said to go directly to Tellioğlu. Have breakfast there because they do it right. They said it’s one of the best places to go. You know that Balıkesir breakfast is… It received a geographical indication and was certified. There are many products that are unique to them. I want to talk a little about them because on the table there are products that truly deserve to be mentioned. First of all, of course, olive oil is a must. They always start with a shot of olive oil for Balıkesir breakfast. If you allow me, I will start with that first. Oh, it’s so good, it blew my mind. When Balıkesir is mentioned, certain products come to mind. For example, dairy products must definitely be included. Because in terms of cheese, Balıkesir, has the best lands in this country, in my opinion. Indeed, livestock farming is very advanced and milk yield is very good accordingly. Therefore, we have two very good cheeses here. One is Manyas Kelle cheese and the other is white cheese. This white cheese is made from three types of milk. It contains cow, sheep, and goat milk. We have a very nice buffalo cream. Because it has plenty of milk, it is on top of the honey. As you know, they are scattered. When I really want to eat cream, I prefer these kinds of creams. The others that are like blocks look more industrial. Here we have a goat foot. Albanians, Bosniaks, and Bulgarians know it. When they give a form to the pastry like this, it is named this way because it is in the shape of a goat’s foot. Here we have a beef sausage. Again, it is prepared from the animals of this region. Havran mandarin is very famous. They made a jam from it. It looks very nice. I will definitely taste it. Here we have a poor sausage. As you might guess, its name poor sausage means it has no meat in it. It has the ingredients of sausage. That’s why its name is poor sausage, but when you eat it… When you spread it on bread, you still get the taste of sausage. We have cottage cheese. It comes with black mulberry jam. I think it’s something that must be tasted in Ayvalık. one of the products. We have spicy pepper jam. Again, it’s one of the very nice products. We have olives. Edremit, with green cracked and black turned olives. We also have very nice olive oil on top. We have menemen. We have simit. Here we have sesame potatoes. This carries a bit of tapas vibes. We have Ayvalık Saganaki in a casserole. As you know, there is Kesebir in Ayvalık. We used to get it from Thomas Kesebir before. We featured it in the videos. It turns out very nice. Especially when it sees the grill or when it sees the casserole, it gives an amazing taste. I don’t know where to start. We also have our baked pastry. It is also known as Havran oily pide. It contains lor cheese and also fresh onions. That looks very nice too. We have village eggs. Here we have our yogurt with peppers. We have greens. We have olive jam. That’s very interesting. So they make jam from olive stones. And of course, since Tellioğlu is a flour mill, they make very good bread because they have flour and feed factories. Behind me, you can see they are cooling the breads right now. They constantly produce fresh bread daily. In front of us, we have 3 types of bread. One of the breads is made from whole wheat rye flour. The other one is made from durum wheat, the one that is yellow. And we have a bread that is 100% rye, which contains grapes and also walnuts. They are also served with olive oil and tomato paste. I really don’t know where to start. There are so many products. I think I’ll start with the bagel and dip it in the egg. Because this egg also comes from the village, of course. Oh, it popped beautifully. I took my egg. I’m also trying the cheese. I took the Manyas cheese like this. It looks very nice. It’s quite a hard cheese. Nice. I’m tasting the potato. For example, look, this breakfast is for 2 people. They start serving at 8 in the morning. You can have breakfast service until midnight. So, in Istanbul, on the way to Izmir in the evening. You wanted to have such an evening breakfast around 7-8. You feel like it. Come and have this breakfast. You can do it here. I think it’s worth coming. It’s worth coming for breakfast as well. I will explain shortly. There are also very nice dishes here. It’s worth coming to eat them as well. Balıkesir is generally overlooked like this. Generally, toast is eaten around the Susurluk area. either you continue or you go to Akisar and eat in Akisar. I know, You are eating in Mustafakemalpaşa, I know that too. There are many places where you can stop along the way. The situation is a bit up to preference now. You need to choose according to what you feel like eating. But I think you should come to Balıkesir. I will prove this to you with this video, don’t worry. I can eat and explain at the same time. That’s the best way. Now we have a pastry here. The oven pastry is so delicious that This is called Havran pide, it’s a fatty pide. There is fat, but it’s not gooey. It contains ricotta cheese and green onions. Very delicious. I mean, I really love green onions, but I had never thought of them in this kind of dough. This is an amazing thing, but you need to dip it in something or add something to it. What should I add? From the poor sausage, you can enjoy it on top. There is no meat in it. But it really tastes like you’re eating sausage. Very nice. I should also mention that it’s a bit like tomato paste in consistency. But it’s good. I liked it. Now, if we need to talk about Tellioğlu, it was established in 1982. They start their operations as a flour and feed factory. Many of you have probably seen them in supermarkets. I mean, Tellioğlu flours, are used in many bakeries in Turkey. Actually, not just in Turkey, they also export to over 50 countries. A brand from Balıkesir. It has really spread to the world, one of the brands that originated from Balıkesir. This place is actually a roadside flavor stop. and they have also organized it as a rest facility. It is referred to as Tellioğlu Mill. There is a gas station. At the same time, there are many charging stations for those with electric vehicles. They have created a station area with different brands. There is a play area for children. The facility is so large that; you won’t have any trouble spending time here. When you go to Izmir or come to Balıkesir, just these flavors. You can charge your vehicle here when you come to taste. You can start your breakfast here. Because the breakfast, as far as I can see, is truly perfect. Many products found in Balıkesir’s geographically marked breakfast are available here. Now, some products are seasonal, some are not. For example, there is a yogurt pepper here. But they don’t make it from this pepper. They make it from street pepper, from Albanian pepper. That pepper is currently out of season. and because they can’t find it, they evaluate it this way with this pepper. But on the menu, other products like jams or cheeses are available throughout the year. They are always on the menu. Let me make something sweet and salty mixed. I mentioned we have cottage cheese. With black mulberry jam, which I really love. Bro, this… oh, nice. The aroma of this is very nice, look. Black mulberry jam is very dominant. By the way, black mulberries grow a lot here in Balıkesir. I just learned that too. I don’t think there’s anything that doesn’t grow in Balıkesir. What can I say, like where did you get this from? It grows in Balıkesir. Where is this from? That’s from Balıkesir too. I’m surprised. For example, I didn’t know that mandarins were here. Normally, I didn’t know much about honey production in Balıkesir. But it turns out there is, for example. That’s honey from here. So they didn’t get it from the east or another place. From butter to olive oil. I mean, many products on the table that come to your mind are actually local products of Balıkesir. Products made here. That’s why they are geographically marked. I’m tasting it again. Look now, they can use cottage cheese both salty and sweet. that’s why cottage cheese needs to be sourced from the Balıkesir region. Especially if you find fresh milk cottage cheese. Oh my God. That’s the most beautiful taste in the world. Balıkesir milk cottage cheese. If you find it, definitely get it. Those going to Ayvalık should buy it from Kesebir. Now we have our Ayvalık casserole. I let it sit for a bit, of course. It has cooled down, but I want to taste it. The taste of oregano is so strong. And the cheese is a fatty cheese. It feels really nice on the palate. The taste is really very good. We have menemen. The peppers for menemen are very nice. If they are selling from this menemen type, I will buy it. The nice part is that they also have a market in the back. You can buy many of the products you see on the table in those markets. I think it’s a nice thing. You can take it home and also when you go visiting. You can take it with you. From the market section, even the one named Bonatelli. You can also buy their own pasta. I think that pasta is very special. It definitely needs to be tried, especially for those who exercise. I tried it before. It is really very delicious. There are pastas made from red lentils, and from siyez flour. They are high in protein. Therefore, they contain both the protein from fava beans and eggs. Since there is nothing else in it, when you need to get protein, if you don’t want to consume animal protein, that pasta will satisfy you a lot. From time to time, I try different pastas at home. Recently, I saw a pasta made from Yasemin rice. I bought it, I tried it. It was very good. It was made using this brewing method. This pasta is also approximately like this. I’ve actually been eating it for 3-4 years if you look at it. It goes very well after sports. Let me inform the relevant parties in advance. I want to taste olives. As you know, we are in the land of olives. A salty and nice olive. This is Edremit cracked olive. Oh, this is salty too. Nice. My face wrinkled. It was salty but good. I can’t imagine breakfast without olives and olive oil. I mean, if there’s a product that’s not open to debate, it’s olive oil. That’s for sure. If there’s a salad or something on the table, it must have olive oil on it. If there are olives, there must also be olive oil on them. My hand is a bit heavy. I usually do this when my friends come for breakfast or when I’m preparing at home, I always give that olive oil a few turns. But I always have olive oil from Ayvalık. Let me taste the sausage. Look. It’s not frozen. It’s still releasing its oil. By the way, it smells very nice. The spice is almost zero. You can completely taste the meat. It’s cooked very nicely. It’s left at just the right level. I’m going to eat one more. Oh, a nice bread has arrived. It seems a bit big, but that’s okay. I want to take my bread and start on a little dessert. Because there are very nice desserts on the table. For example, we have a very nice buffalo cream honey. But you know, this buffalo cream is spread all over the place. When I take it like this. If there’s honey and clotted cream on the table, it’s all over. Onur is there. In fact, let me put a little extra on it. No matter what time you watch this video. You’re going to start breakfast. Let me tell you. I usually watch our videos, do you know when? When I’m about to eat. Because that’s the only time it cuts off. Watching something while eating relaxes you. Because if you watch it while hungry, it gets really bad. Now, for example, you’re abroad. There’s no buffalo cream. What are you going to do, man? It’s just not there. Those who know the taste of this… it’s even worse. The honey drips a little, but the taste of the cream is so good that it feels like you’re eating milk. Not cream. Dude, it’s really nice. Should we get some of this cream on the way? I made a mistake. I was going to bring my fridge to the car. I was going to shop comfortably on the way back, you see. I forgot, look. It will be a different experience for me. I had eaten olive jam before, but it’s been a long time. I clearly forgot the taste. That’s why I’m going to taste it a bit. I think it doesn’t have a pit. I mean, I hope it doesn’t. Hmm. Interesting. Look, I just remembered the taste now. You remember automatically when you eat it. There are no pits inside. You can just pop it in your mouth. It has a taste somewhere between fig and kiwi jam. Very interesting. Look, this goes very well with butter and stuff. And we have a product here that I want to try. From Havran, mandarin jam. Ooo. This one has kept its syrup inside like this. It’s falling apart. I prefer to pop this in my mouth. So, it’s going to fall apart the moment I touch it. Let me put this on the bread. At least let the bread soak it up. Look. Do you see? I took half of this. Yeah, man. This looks extraordinary. This could be one of the most valuable products on this table. Very nice. Ah, the acidity. It tastes really good. The sugar tastes really good. By the way, it’s not overly sweet. I really loved the jam. Look, I’m going to get a package of this. For sure. I’ll specifically mention it. I need to get it for the pastry. Pastry. If there’s a package, I’ll get it for the pastry. Bread is a must-have anyway. It comes out fresh from the oven all the time. Not just flour. The breads they make with their own flour are really delicious. Whenever I buy bread from here, I really put it in the freezer and keep using it for a long time. We didn’t check the pastry at all. Let’s see how it tastes. I’m going to try this with spicy pepper jam. Spicy, huh? Quite a bit. From now on. Oh. Pretty spicy. But nice. You know how? Like chutney. It would be a sweet and spicy sauce. In that style. As we wait one after another, the taste changes like this. Very nice. This could even make a great hamburger sauce. Let me tell you. I’ll pass it on to the interested parties. It leaves a different taste on the palate. For example, when I came here 10 years ago, Buse, Yiğit, and Mert are the owners here. We had eaten together with them. They make very nice oven dishes here. You can eat the local dishes that are really made in homes in Balıkesir, and its historical dishes here. One of the best features is this. I mean, not just for breakfast. If you feel like having a meal during the day, if you want to eat something different, you can come here. They have stews. They have oven dishes. They have lamb tandir. In other words, they have many dishes you can think of. So don’t forget to try them when you come. If I’m going to have breakfast in general, I definitely come here in this region. Because the breakfast in front of me is very filling in every way. Both filling and very satisfying in terms of taste. Naturally, you can eat whatever you crave here over and over again. For example, this pastry. Just give me that pastry, for example. I can fill my stomach with it. It’s that good. There’s no product that I would say I wish this wasn’t here. They are all really beautiful in their own way. The sausage is very nice. The taste of the egg, we have really missed the taste of this egg. I mean, it’s not supermarket eggs. Let me specifically mention that. Pişi (fried dough) with goat’s foot. Many people know this. Even this detail is important, I think. The way they prepare it like this is very nice. At the same time, using the products of this region, and promoting the products of Balıkesir is one of the very important topics. Let me taste the white cheese too. Nice. This is actually referred to as three milk cheese. It has cow, sheep, and goat milk. They mix all three to make this cheese. It’s a bit aromatic. So you can taste the sheep’s flavor on the palate, and you can taste the goat’s flavor too. Does everyone like this? I’m not sure, but this cheese goes very well with something. It goes amazingly well with something white. Let me put it that way. With a melon on the side. You got that, right? The Balıkesir breakfast was very nice. Let’s also mention our bill. The Balıkesir geographically marked breakfast is 700 lira per person. This breakfast you see here is for 2 people. Let’s specifically mention that as well. Don’t forget to buy some products when you leave here. Because I think when you come, you should try the cheeses, you will buy what you like. You will definitely get some bread. This clotted cream should be like this. The must-have jam is mandarin. The jam made from Havran mandarins is extraordinary. So, how can I put it, it’s a product that I will eat between bread and clotted cream. The fried dough (pişi) is very nice. Of course, you can’t take the fried dough with you, but you can buy some cheeses. Especially, you can grill this Ayvalık saganaki cheese. You can cook it in a pan. You can use it in your breakfasts. I’m wrapping this up here. Muhammet is joining in too. Let’s enjoy the breakfast a little bit. Then at the next stop, we’ll meet at a nice local restaurant in Sanayi. We’ve arrived at Ferah Lokantası for our second stop. This place is referred to as Yeni Sanayi. It’s one of the best restaurants in Balıkesir Yeni Sanayi. Many people will say that there were other restaurants too. I’ve set those aside for later videos. Because this place is special to me. Due to the visuals, it really is as it should be, a I have Kelle Paça soup in front of me. We have Tirit. We have lamb stew here. And of course, we have Albanian liver. I will explain how they make these, but I want to start with the collagen soup in front of us. I need to give a lemon and vinegar like this. Normally, you can also get this with a marinade. You can also get it without a marinade. The beauty of this place is as follows. Here, more bone broth is used than regular water. I think it’s a very special place. Most of their dishes contain bone broth. In fact, I can say that all of them do. But this consistency, this collagen is really the collagen I’ve missed. But I’m drinking it for the first time here and I’m angry at myself. Asking why I didn’t come earlier. This can’t be real, man. The marrow fat of the bone has released itself so much that, there’s a layer of fat floating on top. This is completely bone fat. There’s nothing else. Let me put it this way. When I fill the spoon like this, half is meat broth, half is fat. But the taste is exquisite, the flavor it leaves on the palate, that smell doesn’t go away from the palate for a long time after eating. One of the important features of this head and trotters dish is that it has been thickened with starch. I think it suits well and adds flavor. But if you prefer, you can also have it without the thickening here. Just let them know when you place your order. Let me enjoy a taste of this. It’s really a flavor I’ve been waiting for a long time. I’ve always known about this place, I wanted to come, but this is my first time coming and I’m really angry at myself right now. Why am I coming for the first time? When the head and trotters dish first arrives at the table, it creates a layer of collagen due to waiting around. I can lift it up like this with a spoon. The best part of that layer is that it indicates that it is made with real marrow bone broth. They say they make it with marrow bone broth everywhere, but most of them don’t have this thick consistency. I usually saw this kind in the restaurants in Kemeraltı, Izmir, for example, I saw it at Mahmut Usta. And I saw it like this here too. These two are really the peak for me right now for head and trotters. To explain how they make head and trotters, you need to explain how they make the bone broth. Every day around 11 in the morning, they have large pots that are covered, which we call pressure cookers, that actually don’t let air in. They boil the bones in those pots. They boil from 11 until 6 in the evening. At 6 in the evening, they turn off the heat. It steeps until 6 in the morning the next day. Honestly, I haven’t seen many places that apply this technique. It’s not cooking, look. After they turn it off at 6 in the evening, it doesn’t cook anymore. It stays as it is, and that layer of marrow bone reveals the marrow inside. It mixes more together. When you come in the morning and touch the pot, the pot is still very hot, you can’t touch it. When you open the lid, the collagen inside has intertwined with each other and now it forms a layer. They set that aside as bone broth for head and trotters. They strain it. At the moment they strain it, there are pieces of marrow left on top. So they cook the marrow pieces that are on the strainer again. They mix the cooked marrow with the broth of the meat they strained earlier. An incredible technique. So the technique speaks here. It’s really craftsmanship. I haven’t seen this craftsmanship anywhere else, I’m saying it clearly and openly. There is a sequence to all of it. By the time this soup comes to my table, it has gone through almost a 24-hour process. Extraordinary. If you were to explain this somewhere else, if you told a chef abroad, they would be impressed. Of course, they make meat broth and bone broth there too, but this process doesn’t exist there. They really deserve applause for this. This is truly a masterpiece. The masterpiece of this video is this. And here’s another interesting fact. The meats used in the dishes are only from the foreleg and if they use head, only the head. So only the head goes into this restaurant and the foreleg of the beef and lamb goes in as well. Nothing else goes in. Why only the foreleg and just the head? With the head, they actually capture some collagen. They actually use the head as offal in the dishes. But at the same time, they also use the foreleg, because it is soft, and since there are no muscles, they end up using it much more in dishes. If they had preferred the hind leg instead of the foreleg, it would have been a bit tougher, the animal would have been muscular. I’m setting the head and trotters aside for now. I’m bringing another star dish, the tiriti, in front of me. I took my spoon like this. I don’t know why I took it empty, let me take it full. Now we have both tiriti and pideli paça. They make two dishes. Pideli paça is actually a dish that is a bit more focused on offal. Again, there are some basic similarities. They soak the bread at the bottom in bone broth. Then they put it on the plate. They add some butter and sauce on top. After that, they add the meat on top. Finally, they add the sauce and parsley and serve it like this. This is tiriti. This is the meat version. But there is also an offal version of this. In that one, they use the head and tongue of the beef. I think that’s a whole different experience. I will come to eat that another time, but I only recommend coming to eat tiriti. This is normally a bit more soupy. I wanted it to be a little less soupy. But the consistency is amazing. The soaking of the bread is an incredible thing. This dish actually comes from complete scarcity. In ancient times, you had your own animals. You boil the bones of your animal. You extract bone broth. You break the bread and stale it. You soak it again and use it in the dish. Tirit is actually a poor man’s meal. And it is one of the traditional dishes of Balıkesir, which has always been part of its history. Let’s taste it. Nice. Especially the sauce is very nice. Besides the sauce, they also add butter. You can taste that too. I think there is a sequence to all of them. So no flavor overpowers the others. I liked this. And the touch of parsley on top is nice too. Because when you’re eating, you want a bit of freshness. That freshness is provided by the parsley, honestly. There are constantly 3-4 flavors, slightly sour flavors, dancing on the palate. And it’s a filling dish. Because there is bread underneath. The tirit was very nice. I’m setting this aside again. And I’m taking the lamb stew. This lamb stew is made from Balıkesir lamb. Before it goes into the pot, there is a touch of onion. It is mixed with onion. There is nothing else. So it’s completely pure meat. Let’s taste it. Dude, how can it be this soft? It’s like between existence and non-existence. Since there is some liquid here, the bread comes into play. Let me tell you, friends. Like the other lamb and beef in the shop. It’s made from the forearm. It’s Balıkesir lamb, but from the forearm. I haven’t heard of many people making stew from the forearm. Dude, it’s so beautifully fatty. I mean, it’s super soft. And let me show you that fat. Look. It’s such beautiful fat. There are even tendons in between. You can see those tendons too. It’s fatty meat. The broth is already fatty. But it leaves such a beautiful taste on the palate. And of course, having Balıkesir lamb is a huge advantage. I made my own tirit. Look, I put the bread in. I dipped it. Dude, I’m definitely coming back here. But I’ll come back hungry. It can’t be like this. I’m setting this beautiful roast aside and pulling the Albanian liver in front of me. Because one of the special flavors here is Albanian liver. Now normally, about 15 kilos of Albanian liver comes out daily. But here’s the beauty of it. What does a regular eatery do with 15 kilos? At lunchtime. They put all 15 kilos out at once. On the counter. This place doesn’t do that. 5 kilos, 5 kilos, 3 kilos, 3 kilos. So they make it fresh according to the demand, the pace. The Albanian liver we are going to eat came out about 10 minutes ago. It was immediately plated and brought to us. Naturally, one of the important features is freshness. The food you eat here is much fresher than many places. And much fluffier than many places. Like cotton. Look, right now, take some cotton from the pharmacy and start chewing it in your mouth. You will understand me. It’s the same thing. There’s no difference. And I have some nice hand-cut potatoes next to me. And onions. So it’s totally Albanian style. Dude, that’s the thing. If there are foods that make people happy, I would put Albanian liver at the top of the list. It’s really beautiful. And then there’s such a nice spiciness coming through. That spiciness is in the fat. A perfect plate that complements each other in every way. I mean the onion, the pepper, the tomato, the potato, and the freshness, softness of the Albanian liver. Even while describing it, my mouth waters. What more can I say? It’s very delicious. In the recent videos we’ve shot, for example, there was Rumeli Lokantası in Düzce. Or the Rumeli Kardeşler Sofrası in Bursa. Those places really impressed me a lot. This place has also become a restaurant that truly impressed me in Balıkesir. We’re only at the second stop, but many people were saying it, and they were right. I wish I had come here earlier, I know. Of course, there are still many restaurants in Turkey that haven’t been tried. there is a restaurant, but, This place has been here for 18 years. Let’s mention that as well. It is a real industrial restaurant because it is located within the industrial area. At noon, at 12 o’clock, there is Fatih Abi. Fatih Abi takes his place at the counter. The service is really as fast as an atom ant. I haven’t seen anyone do it. He/she manages to keep up with everything. When preparing Tirit, we have a master. He acts incredibly fast. Preparing it and serving it hot is also important. But for example, there was a rush for half an hour to 40 minutes and it has just ended now. It has become quiet and calm. Just a moment ago, this place was a chaotic scene. We are in Balıkesir. On top of these dishes. A nice dessert would be great. Let that dessert come. Then we will continue. But I will continue with this head and trotters for now. Oh look, I mentioned collagen earlier, right? Look what has happened as we waited. Look, look, look. Do you see? Look how the collagen has set. Our höşmerim has arrived. It comes with nice buffalo cream. Halalca village, Yakup village, and it is said to come from Balıklı village. All buffalo breeding is done there and buffalo milk and buffalo cream come from there to all of Balıkesir. Yogurt also comes from there. Therefore, they told me I should specifically mention that place. They are important places for Balıkesir. If you allow me, Now let me taste a höşmerim first. Then I will look at it with cream. Beautiful. This is actually from Malkara in Thrace. They often mix it with cheese dessert. Actually, they are somewhat similar to each other, but It also separates the different products inside them. This actually contains what they call whey. the state before it becomes cheese, that is, the state before the cheese they call teleme, they use that. There is semolina, there is sugar, there is butter. Of course, after all these beautiful things, there’s no chance of something bad coming out. I mentioned that I have some clotted cream with me. Let me first taste this clotted cream plain. A clotted cream with a rich, milky taste. One minute. When you take both together, the world becomes more beautiful. Wow, this is really good. I swear it’s very good. I wasn’t expecting this much, look. Oh, I’m really enjoying this. I won’t be able to get there, but I can show this to the camera. Just look at this. It looks amazing. The consistency is incredible. Like gum. Look. It really has the consistency of gum. You can hear the sound, right? You know Balıkesir, right? we established dominance in the skies one of the best places. When I came to Balıkesir and Eskişehir, I couldn’t sleep. But thank goodness they are here. The guy might have eaten here a moment ago and then left to fly the plane. There were a lot of soldiers here a moment ago. It’s a very interesting feeling. I’m sure they also come here to eat. Because there are a lot of them, there are also those coming from the gendarmerie there are also those coming from the military. You are like me too. if you are curious about the prices Let’s ask for the bill. After that, We will continue to the next stop. There is no mistake in the bill, right? They will give you two plates for this price here. In Istanbul. Head and feet soup is 100 lira. I’m feeling bored right now. Lamb stew is 410 lira. Tirit is 280 lira. Liver is 225 lira. I forgot to mention earlier. We had Özelhisar ayran. It was very good. 35 lira. We also have our clotted cream dessert. 150 lira. Our total bill is 1200 lira. How many dishes do we have? 2, 3, 4. We have 4 main dishes. 4 dishes, 1 ayran, 1 dessert for 1200 lira. We are filming the video around the 3rd week of September. It will probably be published about 10 days later. So around the end of September, beginning of October. When you watch this video, therefore, there might be a small price increase. I wanted to mention that in advance. So when you come, these prices will show a very small increase. 15-20 lira. As you know, while prices are skyrocketing in Istanbul, there are small adjustments happening in Anatolia. That’s just the way things are in today’s conditions. I was very pleased. This was one of the most enjoyable parts of the video. From the soup, if I weren’t embarrassed, I’m going to drink one more right now. But for the continuity of the video I have to be here. I have to take a break. At the next stop as sweet as the dessert I just had we will eat another important dessert. Even the people of Balıkesir don’t know. I mentioned it at the beginning of the video. If you are curious about that dessert, See you at the next stop. We have arrived at the center of Balıkesir. What I told you we will eat that interesting dessert. It’s Balıkesir kaymaklı, but in this way pastry makers, börek shops have decreased a lot now. You can still see them in Balıkesir. That’s why, since we saw it we wanted to show you. A very nice kol böreği. It has been a long time since I came to the center. I think the last time was in 2002 or something like that. Studying at the university I had friends. I had come to visit them. The city is a bit more developed. It has become more organized like this. I loved it. We arrived at Gökeroğlu. Right across. Doğan, hello, how are you? I should ask about you all. Welcome, first of all. Hello. You are from Gaziantep. Yes, we are originally from Gaziantep. We are preserving a cultural value of Balıkesir here in Balıkesir. Balıkesir Kaymaklı. Actually, many people from Balıkesir don’t know this either. So when I ask my friends, they say, ‘Is there such a thing?’ By the way, I really haven’t tried it. I will be trying it for the first time. How is this made? between the special hand-rolled dough with the addition of buffalo cream and it is a product that is created by soaking it with syrup. Balıkesir Kaymaklı. Do you prepare this dough yourself? Yes, we knead the dough for the dough ourselves. Milk, flour, egg with it, the dough is prepared to the right consistency. Is the flour from Şey? Is it from Tellioğlu? Yes, the flour is from Tellioğlu. Then we are using a product directly from Balıkesir. Where is the cream from? The cream is from Yakupköy. Oh, we just mentioned this at Ferah Lokantası. There are three villages. They are all next to each other. There is a lot of buffalo milk there. Buffalo farming is prevalent there. Yakupköy, Balıklı, and Halalca are good in this regard. They are quite good. The hand-rolled dough of the local women and the dough of the real Kaymaklı are made together, especially with my mother being among them. They create the dough. Nice. It’s a bit thick dough. I mean, they call it water pastry dough. Yes. It resembles that, but the flour is a bit crunchier, right? It crumbles because you just cut one and made a package. When you touch that package while making it, it cracks. Since it is cooked over wood fire, it achieves that consistency. Wait a minute, that’s a special detail. Is it cooked on a griddle over wood fire? It’s cooked on a griddle. Alright then. So if the wind blows, it will split in half. That’s how it is. The dough is rolled out with such fine craftsmanship. The syrup is the syrup we know, I guess. There is sugar, there is water, there is probably lemon. Yes, normal. You boil it. Depending on the size of the tray, for example, if it’s a smaller tray or if it’s a larger tray, the amount of sugar, the amount of water, varies accordingly. Nice. It resembles a slightly light dessert. Since it contains cream, actually there is syrup, there is dough, and there is cream. Actually, when these three things I love come together, they unite. But I haven’t seen it anywhere else besides here. I haven’t seen it in Balıkesir before either. I guess not many people make it. So it’s a difficult, labor-intensive product. Because it doesn’t work with normal baklava dough or special dough sold in specialty delis. It doesn’t work. I mean, we need to cook it directly on the griddle, over a wood fire. And it contains cream. Its shelf life is also very short. So you made it, you need to sell it immediately. A maximum of two days. Yes, the shelf life of baklava that comes home during holidays is different. The cream one needs to be consumed immediately when guests come. Do you ship this to Istanbul? Of course, we have shipping. It was bad to learn this. Now diabetic people need to be a bit careful. But I say, you know, desserts like this, for example, a creamy dessert doesn’t cause too much discomfort. It’s a bit lighter. Of course, we shouldn’t exaggerate. Is the portion still a large weight? You cut it into squares, I guess. Yes, I mean, it’s about the size of a handful if we don’t count the fingers, that’s our portion for one person. It varies according to the size of the hand, of course, Doğan. Yes, exactly. Okay then, can you cut me a portion with my hand? Let me taste it. I’m taking half of the tray if possible. I get extra happy when it’s sweet. Now, probably because the dough is very hard, it will be a bit hard and crunchy. Let’s see. The dough is really crumbling by the way. The portion is quite large. The appearance is very nice. Let’s see. It’s quite light, yeah. I wasn’t expecting this much. Light and nice. I mean, the cream is warm and by the way, the cream. The syrup is very nice. The syrup seemed a bit sweet to me but when the dough combines with the cream it becomes creamy in the mouth. I mean, the dough seemed hard to me at first. I wondered if it would be very noticeable in the mouth. When you press the syrup on the palate, it disappears when it gets wet. It’s lighter than I expected. There are these dot dot things. Is this thing? Is it from the wood fire? Yes, from the dough. Wow. Bro, it’s very nice. There is a lot of craftsmanship in this. There is effort. The portion is 180 lira. The kilo is also 900 lira. When you come to Balıkesir, I think you can eat a kilo of this dessert. I mean, on the way back. If you want to order from home, you can check Gökeroğlu’s website and Instagram page. You can call the phone number. I’ll add the phone number down there so that it will be easier for you. Everything is for you. At the same time, in the description of the video, I am adding the Google Maps locations of all these places. Don’t worry. As soon as you touch it, you’ll reach the door. Just like me. Now we’re going to do something interesting. We’re going to finish this dessert. Then we’ll head towards Bigadiç. Towards the district of Balıkesir. We will have 3 stops there as well. If you liked the part of the video so far, I would be very happy if you don’t forget to hit the like button. At the same time, I would be very happy if you especially leave a comment. Because I think people from Balıkesir should comment a little bit. There must be those who miss their hometown. Let’s establish eye contact with them. See you at the next stop. We have arrived from Balıkesir center to Bigadiç. Here, of course, we will try kokoreç, which is a must for Balıkesir. We have come to By Kokoreç. This is one of the newly opened businesses, about 2 months old. But the kokoreç they use, as you know, that is, it comes from Aslanboğa Kokoreç, one of the best kokoreç brands in Turkey. Erdal Abi prepares this kokoreç. It is a kokoreç made from A to Z in Balıkesir, and made with the geographically marked Balıkesir lamb. I have a portion of kokoreç in front of me. It comes with two slices. Of course, the portions are offered at a much more affordable price than in the markets of Istanbul, Ankara, and Izmir. I will tell you the price at the end. If you want, I can try a bite first. By the way, it looks very nice. I really love red pepper flakes in kokoreç. I think it needs to be spicy. Last week, if you remember, we shot a nice video in Istanbul with Okan. We had kokoreç there too. In my opinion, the essential ingredient for kokoreç should be spices, but you shouldn’t overdo it. I usually add spice. You don’t really need much else. Bread is essential. You definitely need toasted bread this way. I got it nicely. I made my own sandwich. It’s very nice. Especially with bread, I think it tastes better. And the bread has become very crispy. You can probably hear the sound. I’m sending all of you to eat kokoreç tonight. Don’t worry, let this video finish. There are a few more places to continue. Let’s finish all of them. Then you can go eat kokoreç at night, but the lucky ones are those living in this area. Those in Balıkesir. I think Balıkesir lamb kokoreç is the best lamb kokoreç in the world. I mentioned this at the beginning here. He gets it from Erdal Abi. He gets it from Aslanboğa Kokoreç. We need to provide a little information about how they do it there. First of all, we need to describe the product. So let’s talk about how this kokoreç is prepared. At the slaughterhouse, the Aslanboğa Kokoreç team first cleans the product. When we say product, as you know, it’s the intestines, lamb intestines. This lamb intestine, must definitely be from the geographically marked Balıkesir lamb. That’s the priority. Then the lamb intestines are cleaned. but in some places, as you know, it is cleaned with lime water. Aslanboğa Kokoreç’s style is to clean with regular water. but doing this repeatedly, to be honest. After going through a few different processes, after the cleaning is done, the wrapping process begins. First, the shirt oil is mixed with the solvent. they are arranged on a chrome skewer. Immediately after, a thick intestine measuring between 5 and 7 meters is wrapped. Then, between 25 and 27 meters from 3 lambs. it is wrapped around the small intestine. Actually, this is the basic event. So the main ingredient of the product consists of this. The prepared product is cooked at 320 degrees for 40 minutes. Then it is rested for 2 hours. After the resting process, it is shocked at -40. It definitely needs to be shocked. Even if there are fresh lamb intestines every day, the shocking process is done. Because when you put it on the fire, it shouldn’t dissolve immediately and the outer layer needs to brown slowly like a pomegranate. Just like the kokoreç here. When the baton kokoreç comes out, its appearance is truly magnificent. Well, now when I entered, my incredibly attractive appearance. The outside is crispy and the inside is soft. To prevent it from losing its moisture. The shocking process definitely needs to be done. The lamb baton that is shocked at minus 40 comes to By Kokoreç afterwards. Every 2-3 days, from the center of Balıkesir to here. Kokoreç is coming from Aslanboğa. So, to be honest, The kokoreç you will eat at Aslanboğa Kokoreç and By Kokoreç. on this country’s soil will be the freshest kokoreç you will eat. The kokoreç that arrives is cooked over oak charcoal for about 2.5 hours. What does this provide? Cooking it slowly by turning it over on low heat. In fact, I think the sound of those drops falling is amazing. You need to come and wait here for it. When it first comes out, it’s freshly cooked like this. A kokoreç is really amazing. I love it very much. Let me continue a bit and taste it. Look, it’s crispy. Despite not being kept, for example, it’s still not dry. Very delicious. I really liked it. Now, if we come here, this place is actually a shop where a young friend of ours turned his dreams into reality. Mehmet Turan is 22 years old. Before, Mehmet worked at Club Marvy, and those who have heard this name surely know how important a hotel it is. At Club Marvy, he worked with a Michelin-starred chef named Christina Bowerman. Christina Bowerman has two restaurants. He has worked in both of them. He worked at Liberty Fabay in Fethiye. Then he decided to open his own restaurant. Of course, there is more to it than that. He has gained experience in various places, but he is very young. So at 22 years old, he has turned his dreams into reality. He has a kokoreç shop. He aims to do this with the best product. I think he is doing it right. He is successful in his work, he cooks very well. I think the environment we are in is also very nice and clean. I have a few friends in this area. I asked them too. They really recommended this place. First of all, because of the product, Secondly, also because he cooks it correctly. That’s why I’m very happy to be here. I keep tasting this. If you order the kokoreç as a portion, you also get a plate like this on the side. There are three different pickles here. But there is also a spicy paste that Mehmet’s mother makes. I want to taste it. Nice. The spiciness comes later. Actually, it’s sweet and spicy like this. This goes well with kokoreç. Let me have that. Our bill has arrived. A portion of kokoreç. I’m sure it will shock all of you. 400 lira. We also have Özelhisar ayran. That’s 40 lira as well. A total of 440 lira. A portion of kokoreç and ayran. We had a very nice meal. So now, thinking about it, the portion in Istanbul… There are kokoreç places that charge around 800-900 lira. They may not all provide such fresh products. Therefore, the prices here in terms of taste are like those in Turkey. I think it’s one of the best places. Similarly, Aslanboğa Kokoreç is the same. That’s the center of Balıkesir. But if you are in Bigadiç, you definitely need to keep this place in mind. You should have it on your list. Now that we are ready to catch the evening sun, let’s continue to the next stop. I’m taking you to a very old establishment. Then we will meet again to wrap things up. From Istanbul. Exactly. Bro, thank you. Thank you very much. Honestly, just thinking about it is enough. Bro, I will come. Now let the shoot finish, then I will come. Okay, thank you. Thank you. As I just said, Balıkesir’s We have come to one of the oldest businesses. The chief halva maker is right behind me. I will introduce you to Mr. Ali shortly. He is the 5th generation. The story approximately begins in the late 1800s. In the 1880s. Therefore, listening to them becomes much more important. Come on, let me introduce you to Brother Ali. Good luck, Brother Ali. Hello, welcome. Thank you for having us. How are you, brother? I’m good. You should ask about you. I’m good too. I arrived just on time, didn’t I? You weren’t going to close the shop. No, not at all. We won’t close it. Great. What are you doing here, brother? You are making halva now, but We make traditional tahini halva. Okay. For 5 generations now. 5 generations. That’s a very long time. Continuing the same shop, doing the same job must not be easy, brother. Our ancestors used to do it. We continue as well. I am a food engineer myself. I am involved in this business. Very nice. The material we use is local sesame. Okay. So, sesame grown in this region. Imported sesame doesn’t yield the same quality anyway. Sesame is grown in Balıkesir. Yes. That’s something to emphasize. In fact, there are very old halva makers in this region too. So, besides you, there are other halva makers as well. There is Tıflıpaşa. Yes. Therefore, halva is one of the most important products of this region. One of the oldest products. Yes. It has always been sent to the palace from here. It has always been sent from Balıkesir. Therefore, the work you do is very important. And it is very important that the same shop continues in the same way. Has the shop always been here? The shop has always been in the same place. In the same place. It used to be bigger. It was bigger. Here in the 40s, there was a big earthquake in ’43. After that, of course, when planning these areas, they were made a bit smaller. Made smaller. Yes. How do you make the product? Now you are using local sesame, you are making it from local tahini. We make it from local tahini. Besides that, we use beet sugar. Very nice. Besides that, for any oil to hold, a preservative additive to prevent it from releasing oil. It already releases its oil. So now there is already a layer of oil visible underneath. Its own taste, the taste of sesame itself, is its own flavor. Yes. There is no other aroma. Generally, in other halvas, in other market products, there is vanilla flavor, I mean. Correct. Correct. Exactly. To hold it, at least there are such additives. But now normally when many people buy halva, when buying halva from a real halva maker, they shouldn’t be afraid if there is a layer of oil underneath. Because it shows that it is an original product. I mean, it really shows that it is a proper halva. Yes. We will taste it. You only have one product, right? We have summer halva. Okay. Then there is tahini. Okay. Local sesame is very nice. Sesame, molasses, sesame oil, these are available. Very nice. Then, to taste it a bit, could you cut a piece for me, brother? Okay. I’m coming. How much is it, Ali Abi? It’s 300 lira per kilo, brother. 300 per kilo. This halva melts in your mouth. Unlike other halva, it won’t be like mud. It’s already obvious, brother. Here, you can taste it. Look, I just got this. This piece. You’ve made it a perfect bite-sized piece, but you too. You can tell it’s good halva just by how it’s cut. Yes. Exactly. I’m looking. Let me finish for a minute. The piece is big. Yes. Actually, it’s not sweet at all, brother. It doesn’t burn like that. Yes, because it has a lot of tahini, it suppresses the sweetness. That’s really true. You get the taste of tahini. You get the taste of Burdur sesame. It’s amazing, this is a very nice dessert like this. To cleanse the palate after a meal, it really goes well with tea. Only halva can cover the smell of fish, you know. That’s right. Because fish has a very strong smell. Only halva can mask it. And of course, fish contains heavy metals from the sea. It cleanses that. It also eliminates it from the body. Generally, they melt it. They somehow melt it in the oven, but I think it’s very nice this way too. I mean, even the unmelted version is very nice. I really liked it. This is different from many other halva makers, but the taste is different. I mean, it really has a high tahini ratio. I love tahini a lot. In my daily life, for example, before going to the gym, I always take a spoonful of tahini. It already gives me enough energy. Tahini also keeps you full. And it’s a healthy fat. Plus, it doesn’t burn you, it keeps you feeling fresher. Absolutely. I mean, to lose weight, you definitely need to consume healthy fats. This doesn’t make you gain weight, to be honest. It helps you lose weight. Of course, the amount is very important. Yes, the amount is important. If you eat like you’re never going to stop, of course, if you eat like you’re never going to stop. That’s how it is for us, you know. When you get carried away in front of the screen, if you finish all of it, you’ll be ruined. Okay. Bro, I’ll take that in a package. We have one more stop today. I’m going there. But I will definitely finish it. Alright. I also want to get some tahini from you. Because I’m a tahini enthusiast. Do you ship to other places, for example? I do ship, bro. If my own customer wants it. When you say your own customer, I’m going to write down your phone number now. I don’t have a website. Okay. If they call. If they call, I can send it, you know. Let me add your phone number below as well. That way. So how much is sesame, for example? These are one-kilogram packages, bro. They are one kilogram each. What is the price for that, for example? 350 lira each. 350. Is one kilo 350? The price per kilo is 350 lira. Then I got ripped off buying from somewhere else. I mean, I’m buying a product like that. They put 300-400 grams in it. They say it’s 600 lira or 700 lira, bro. Now, here’s the thing. There are tahini sellers around Marmaris and Fethiye too.. They are a bit more touristy. I got it from Eskişehir. I love it a lot. Because they are tourist spots. It’s a bit more expensive there. Of course, in big places. It’s a bit more expensive in big places. Bro, you also provide local sesame. Yes, local sesame. I want to buy this. I mean, let me give you some money. You gave this as a gift. Let me buy this, please. Okay. Thank you, Ali Abi. Thank you very much. Honestly, thank you for both the information you provided and this shop. for continuing for many years I thank you. It’s not an easy thing, you know. It’s also very difficult to keep this business going for many years. Yes. Are there any successors in the coming generations? Our grandfathers did it, our fathers did it. We are doing it so far. Is a child coming? It’s all in God’s hands now. Destiny. I don’t know how the flow of life changes. I don’t know what they prefer, or how they prefer it. I hope they continue. Of course, if it’s in their destiny, they will continue. I hope our children will inherit that from your child. God willing. They will have continued. Then we’ll see each other at the next stop. I’ve been opening shops since I was 7 years old. Since you were 7 years old? Mashallah. With my father. Now, my father would wake me up at 7 o’clock for school. Yes. We are twins. Thank you. We would open the shop. He would come at 8 o’clock. Yes. He would receive it from us. We would go home. Our apron, we would wear our black apron. Yes. To the right school. In the evening, we would also come, we would tidy up my father’s shops. The items. Come on, let’s go home. So, you worked and studied at the same time. Mashallah. My father first left me at the market. He said, go sell water here. At that time, I sold a lot of water. There were people selling old items like that. Yes. Romani people. There were water jugs with nipples. Of course, they keep the water cold. So, for 25 kuruş, 50 kuruş, you could get a glass. We used to sell water here. Since this event happened, I am now 62 years old. Okay. I was about 10 years old. Alright. It’s been 50 years. It’s been about 50-55 years. Wow, my friend. I’ve been selling since I was 7 years old. How’s business, İsmail Abi? Business is good, thank God. We are not in need of the unworthy. We are not in need of the unworthy. Nice words. Yes, exactly. We are the same, brother. We are not in need of the unworthy. These are old sayings. Old. But they are valuable words. Of course. Proverb. I am very pleased to meet you, brother İsmail. God willing. I am glad to meet you too, brother. This teacher. Is that so? What teacher? Elementary school. Very nice. But we will negotiate our deal. I will take this license plate from you, God willing. That’s exactly my license plate. Honor plate. What more could there be? I dreamed of it for years. I want to have a vehicle with the Honor license plate. At the last stop of our Balıkesir tour guide. Located on Atatürk Street in Bigadiç. We have arrived at Kardeşler Butcher Grill and Stew Hall. This place specializes in grill, stew, and meat products. As you can see in front of us, there are the signature plates of this place. More precisely, from where the butcher is. I chose the flavors I wanted. We also have a stew that has been cooking in the oven for 6 hours. This stew is the signature flavor of this place. So if you come, you definitely have to eat this. Inside it has lamb, forearm, there is the neck and rib part of the lamb. Similarly, they also use those parts of the kid. If one has ribs, another has the neck section. Because it is a bit fatty and cooked for a long time, it now has a collagen-like consistency. As you can see, we have grilled bread. We have our homemade frothy ayran. We have one salad. Here is the Bigadiç lamb. that is made from the parts of the geographically marked lamb. we have a beautiful grill platter. I am especially excited about this chop. Because of its fat and meat. It looks quite full and hearty. There is no wrong cutting here, as we see outside. They only use milk lamb because they come from the butcher. For this reason, they do the slaughtering themselves. Especially, I am curious about the lamb beyti. Normally, they separate the küşleme from this. Here, it is wrapped together with the küşleme. This also looks very delicious. They have mixed beef and buffalo sausages. They make the sausages themselves. You can see a lot of sausages like this on the wall. They have meatballs. Mixed beef and lamb, but it is mostly beef. There are certain parts of the lamb. By the way, this is not a very fatty meatball. It is worth mentioning that. They open the lamb liver in a leaf shape. They also grill it very nicely. They have left it juicy. We have lamb shank. That is also made from the back leg of the lamb. If you allow me, I would like to start with the casserole. Because that is the signature flavor of this place. Now, this is the neck part. Because it also has bones. I think the neck part is one of the fattiest areas. In fact, whatever I lift will seem very fatty. Look. They put it in around 2 o’clock. It’s currently 8 o’clock. By the way, we’ve darkened the evening sky. That’s why we came for dinner. But this is how it looks. I will directly… Nice. The broth is also very nice, by the way. You definitely need to dip bread in this broth. Toasted bread is really perfect for this. Let my bread steep on the side. I’m diving into the chop here. When it’s a chop, it should be eaten with hands. Definitely not with a fork and knife. We have a pretty fatty and nice chop. The thickness is very good. It’s cooked very nicely. I could have asked for it to be cooked a little less. But that’s actually my preference, to be honest. Normally, it’s cooked very nicely. Let me show you. They’ve left the whole bone. So normally, they cut from here and take this part. I think this is one of the tastiest parts. And I really love the fat on the chop, you know. I like that they leave it fatty. It makes it more delicious. If you’re going to eat a chop, I eat this once a week now in episodes. Normally, I couldn’t eat too much, but. There’s a chop place in every episode. I always prefer the fatty one there. This is also a very nice piece. It’s really nice, you know. Inside, there’s Master Yasin. We chatted a bit while he was cutting the meat earlier. He said we only use milk lamb. And he mentioned Bigadiç lambs. This is the important point. So, it’s the local animal and it’s being cooked here. Therefore, this is naturally the best place where you can taste this flavor. Generally, whoever I talk to on the street. Everyone either recommends this place or there’s another nearby place that serves casseroles. They recommend that too. Actually, the thing about Bigadiç is casserole. So, most of the butchers here serve both grilled dishes and casseroles. But to eat the casserole, if you’re not alone, if you’re coming with 4-5 people, you need to let them know in advance. They need to prepare a large one for you. You can also specify which piece you want in advance. That’s why this place is nice. It’s one of the delicious stops. The chops are good. I will continue with this again. But we have meatballs here. Let me taste the meatball. The meatball is not greasy. It’s just like homemade meatballs. There are not many additives in it. Nothing at all. Just meat, ground meat. Very nice. Now they will say, ‘You came to Balıkesir.’ Why didn’t you show a meatball place? There are a ton of meatball places. I will show them in the next video. So if you have any recommendations about Balıkesir, I kindly ask you to write them in the comments below. Now it’s time for lamb beyti. It really looks very delicious. I think it’s extra tasty because it has lamb in it. This is at least as effective as the chops, in my opinion. There should be this on the table too. If you come, casserole, chops, and beyti. That’s my current order. It’s not tough at all, you just pull it apart directly. As soon as you bite it, it flies away. In the salad, there’s a taste that has seen an industrial refrigerator. Did I explain that taste? A taste that has seen the refrigerator of industrial eateries. I really love this. Lamb liver is quite meaty, they sliced it thin like steak and grilled it. It looks very nice and they left it quite juicy. The finish is a bit dry, but at the first bite, it gives a very nice flavor. The top is shiny like this. And we also had lamb külbastı. Let me take that right away. Since it’s from the hind leg, it’s a bit tougher meat. Because the muscles are more in the hind leg of the animal. But it smells very nice. Very nice. And we have a sausage that I haven’t tried yet. I’m trying the sausage too. It’s a mix of buffalo and beef. They grilled it like this on both sides… They showed it for a short time. Interesting. Is it spicy or not? I couldn’t decide. It’s spicy, but there’s a very interesting taste coming through. It has a taste like tarragon or maybe allspice. I liked this one too, it’s nice. The taste is different. It’s not like the other sausages we’re used to. It’s actually butcher’s sausage if you think about it. I went back to the casserole. Now I’m going to take a piece from the neck section. There are bones here. Let me clean them a bit. Let’s see how this is. It smells really nice. Let me show you. The bread has soaked up the juice and is about to fall down. Look, it’s falling. This is truly worthy of our mouths. Wow, it turned out really beautiful. I made a tirit in my own way today. But I think it turned out very nice. What did I eat today? I feel like I ate tirit yesterday, look at me right now. I ate so much food. I feel like I just arrived in Balıkesir yesterday. But I came this morning. You know how you say, do you eat all of this in one day? I really eat it all in one day. Bro, the casserole is definitely too good to be left behind. Look at this! It also has tomatoes and peppers in it. They add flavor too. But I mean, it’s fatty meat. The cuts they use are nice. All of these are casseroles that you can soak with bread, and at the same time turn into a meal. Instead of eating it alone, you can crumble bread into it. It makes more sense to get it together. Let me taste the ayran too. Because they say this one is also very ambitious. Oh, it’s salty. Very nice. Also, saying Balıkesir means being an expert in toast and ayran. So, you definitely have to stop at a toast shop along the way. You are drinking their homemade frothy ayran. Why is there no such good ayran in restaurants? while thinking so, we have also found one. This is very delicious. I won’t leave Balıkesir without ordering dessert after the meal. There is a kaymaklı ekmek kadayıfı inside, don’t even ask. As soon as I saw it, I said I want this. I will eat it, set it aside for me. Let’s get that, let’s get the bill. Then I will be back in front of you again. Our tea, dessert, and bill have arrived. If you want, I can tell you the bill first. There were different types of meats on the grill plate earlier. They are all actually calculated based on weight. I will now tell you the prices according to the weight of the meats that came to me. But if you come at a normal time, a different weight may come. We had two chops. It came to 250 grams. 450 lira. We have 100 grams of külbastı. 180 lira. We have two single meatballs. 62 lira. We have 80 grams of lamb liver. 120 lira. We have one single Ottoman sausage. One round. That is 60 lira. We have beyti. It has come to 80 grams. 144 lira. Our ayran is 50 lira. Our casserole is 250 lira. We tasted the bread kadayıf with clotted cream. 200 lira. The teas are from the company. We have eaten well again. As always, it ends with a nice meal. It should end with a nice dessert. The bread kadayıf is generously topped with clotted cream. The clotted cream, of course, comes from Balıklı and Halalca. Again, it is clotted cream made from the buffalo milk of this place. A richly filled bread kadayıf. Let me show you like this. Very nice. Just as I guessed, it’s cold. It has come from the fridge, it’s ice cold. You can see the syrupy ones hanging down. It comes in a syrupy way. It has absorbed the syrup very well. Both the regular bread kadayıf. I also love the cherry bread kadayıf very much. But when there’s clotted cream, I prefer a simpler version. This has become a dessert that would be perfect after a nice meat dish. The clotted creams here are really nice. Good thing I don’t live here. I would eat something with clotted cream every minute. Look at this. Look. Do you see? We’ve reached the end of the Balıkesir Flavor Guide. I hope you enjoyed the video. This video was really one of the very special videos for me. We went to very nice flavor stops. At each flavor stop I think I have shown you very nice flavors. But with your recommendations for the second video I can create a nice guide. For this reason, in the comments below to leave your recommendations I am asking you. Also, like the video. and I would be very happy if you hype it up. And of course, if you are not subscribed, by clicking the subscribe button you can be informed about the upcoming videos. Next week with a new video I will be with you on Thursday at 7 PM. Goodbye.

BALIKESİR LEZZET REHBERİ | Kelle Paça, Tirit, Kuzu Kavurma, Balıkesir Kaymaklısı

Balıkesir’in nefis tatlarını hep birlikte keşfe çıkıyoruz. Güne Tellioğlu Değirmen’de coğrafi işaretli Balıkesir kahvaltısıyla başlıyoruz. Tamamı Balıkesir’deki ürünlerden hazırlanan ve tescillenen nefis kahvaltıdan sonra sanayi esnaf lokantası Ferah Lokantası’na giderek Balıkesir’in yöresel ve tatmaya değer lezzetlerini sizlere anlatıyoruz.

Kelle paça çorbası, kuzu kavurma, Arnavut ciğeri ve tirit ile damakta harika bir tat bırakırken, manda kaymaklı höşmerim ile finali yapıyoruz.
Birçok Balıkesirli’nin bilmediği Balıkesir Kaymaklısını da bu bölümde sizlerle Gökeroğlu’nda tanıştırıyoruz.

Merkezdeki lezzetlerden sonra rotayı Bigadiç’e çeviriyor ve nefis bir kokoreç deniyoruz.
Henüz iki ay önce açılan By Kokoreç’teki nar gibi kızarmış kokoreçler ile damağımız şenleniyor. Asırlık tahin helvacı Baş Helvacı’da tatlı molamızı verdikten sonra günü Bigadiç’in en ünlü güveç ve kasaplarından Kardeşler’de bitiriyoruz.

Videoyu beğenip kanala abone olursanız çok sevinirim. ❤️

Giriş: (00:00)
Tellioğlu Değirmen: (02:55)
Ferah Lokantası: (20:00)
Gökeroğlu: (34:15)
By Kokoreç: (40:05)
Baş Helvacı: (46:41)
Kardeşler Kasap Izgara ve Güveç Salonu: (54:29)

Ayaküstü Lezzetler Kanalına Abone Olmak İçin→ https://www.youtube.com/channel/UCVR8Fd0umV7PS7WryggxaDQ?sub_confirmation=1

Bölümler | Ayaküstü Lezzetler → https://www.youtube.com/playlist?list=PLmMZQOx6zrcJrHaZSy_CRMojJGOFCAtOd

Ayaküstü Lezzetler’in bu yeni bölümünde aşağıdaki işletmeler yer almaktadır. Hiçbir işletmeyle iş birliği yapılmamıştır. Tattığımız tüm lezzetlerin fiyatlarını video içinde belirtiyoruz. Videonun çekim tarihi ile yayın tarihi arasında zaman farkı olabilir. Bu süre zarfında ürün fiyatlarında meydana gelebilecek artışlar nedeniyle, paylaştığımız yemeklerin fiyatları değişebilir. Bu fiyat artışlarından Ayaküstü Lezzetler sorumlu tutulamaz. (Fiyatlar, 18.09.2025 tarihine aittir.)

– Tellioğlu Değirmen – https://maps.app.goo.gl/BGy4naQ8Qr6KXMxt8
– Ferah Lokantası – https://maps.app.goo.gl/wZB8zFvv3PHrHMqu7
– Gökeroğlu – https://maps.app.goo.gl/tW27Amw3noJWj7BT6
– By Kokoreç – https://maps.app.goo.gl/5WtJsBRRp9bQvAbz7
– Baş Helvacı – https://maps.app.goo.gl/uvj7YGiRAtdCHcj77
– Kardeşler Kasap Izgara ve Güveç Salonu – https://maps.app.goo.gl/fsGdsumUEqESYfNv9

#ayaküstülezzetler #balıkesir #reklam #BalıkesirLezzetleri