ŞEHRİNİ GEZDİR | İzmir – Takipçimle Güzel İzmir’de Lezzet Turu – Ayaküstü Lezzetler

ŞEHRİNİ GEZDİR | İzmir – Takipçimle Güzel İzmir’de Lezzet Turu – Ayaküstü Lezzetler

There must be a place where you can eat kumru somewhere abroad. Very nice breads are made here. The owners of Izmir’s first flour factory are currently. The favourite signature dish, spicy. Bitter as life. For the first time in my life, I saw the cooking method for meatballs in such a different way. Small or medium? Big! Of course. Is it that much? I would say be careful first. Spicy. Spicy. Spicy, bro. Honestly spicy. It really takes on such a flavor on the palate that you can’t help but enjoy it. Why aren’t you eating onions? I just ate, you eat too. No. We’ll eat, bro, no problem. From the meatball inside to the bread outside. They do everything themselves here. We are back with another nice video. Our new concepts at Quick Bites. We are in Izmir for Show Your City. We are with Sadi. How are you? Are you good? I’m good, bro. Thank you. Thank you. Thanks. Thank you. You have hosted me very beautifully. We met early in the morning. So I really thank you for that. Thank you for inviting me to the channel, bro. Izmir is a very beautiful place. I mean, waking up in this city and really being by the sea. I think it’s a different phenomenon. I can’t live in a city without the sea. You actually used to live in Istanbul. You moved here later, right? Yes, bro. I lived in Istanbul for about 9 years. I’ve been in Izmir for about 13-14 months now. Very nice. Both cities are very beautiful. I mean, between Izmir and Istanbul, Actually, there’s not much difference. I think so too. In terms of beauty. I think so too, but the people of beautiful Izmir. The food is nice, I think. Definitely. There are special flavors here, I think. And especially for offal, You need to come to Izmir. Do you like offal? Bro, even if I don’t prefer it much… You don’t eat it? Still, I love it. But I mean, it should be eaten here. Especially those offal products should be eaten here. You tried kokoreç for the first time in Istanbul. Yeah, bro. Then when you tried it in Izmir, you said… Izmir is a bit different, right? Definitely, bro. Kokoreç has a different style in Izmir. And I can say that it’s at a more edible level here. I mean for kokoreç. Very nice. Because in our video, it’s a bit more like this. You may not be able to find some flavors. We decided together where to go, by the way. In previous videos, we had shown a lot of Izmir flavors. Yes, bro. We had shown kokoreç. We had shown special dishes in some local eateries. But special dishes for Izmir. We will have shown a few of them. For example, kumru is one of them. Yes, bro. It is a must. It is a must. Where are we right now, by the way? In terms of location. We are at Bostanlı beach, bro. We are at Bostanlı beach. I really love Bostanlı. Karşıyaka, Bostanlı, is really very beautiful. I think every part of Izmir is beautiful, but I usually stay in Alsancak. When you come to Izmir, when a person comes to Izmir from outside, where should they go? Where should they explore? We can have a little chat about that today. Not now. Later. This place actually resembles something in Istanbul. Baghdad Avenue, towards Caddebostan. We can say that it resembles in terms of being upscale and residential. We are talking about Bostanlı, right? Yes, that’s right. Many of my friends have shops here and they also live here. I can really experience the things I lived in America here. I can see. What is that? For example, there is a skate park. In the early morning, the kids go out and skate. So normally here… There is a system that we are not used to. And I really love the people here. I have a lot of followers in Izmir, by the way. I want to emphasize that as well. Greetings to you all. When I think of Izmir, I really believe there is a crowd that understands food. Most of them are people who are in pursuit of good food. Both abroad and domestically. That’s why we love Izmir so much. What do they do when the video starts? Of course, you know. They subscribe to our channel. They give likes. Exactly. The like button is very important for us. We also left our Instagram accounts below. I think we shouldn’t prolong the conversation any further. A very nice video is waiting for you. We will start the day with a nice breakfast. Yes, bro. What kind of breakfast will it be? Apart from Izmir’s classic breakfast, we can say it’s a new generation breakfast. Because in the past the classic breakfasts you had shown on your channel. That’s right. It’s not like crispy, boyoz style, we can say it’s a modern breakfast, that is, a new generation breakfast. You have adapted to this place. You say crispy, look. You don’t say bagel. Yes. Someone coming from Istanbul usually says bagel. Sometimes I say bagel when ordering, then crispy. They don’t understand when you say bagel, do they? Just to avoid misunderstandings, so they don’t get upset. Okay. Then the video starts. A very nice video. It awaits you all. ‘Explore Your City’ İzmir begins. We have arrived at our first stop, Bondi Bakery. This is a bakery. Also a flour mill. Thank you very much for bringing me here. Because I actually know the owners. They do a very special job. We will talk about it shortly, but first, what do we have in front of us? Let’s talk a bit about them. Because there are plates that can keep us full all day. Absolutely, man. I mean, it’s incredibly filling. I think we can cover the whole day just with breakfast. But we won’t stop. Don’t worry. We will continue. Okay, you have an eggs benedict. This plate is a beautiful combination of egg and meat. There is a brioche bread underneath. And of course, we have a salad on the side. I have a smoked ribeye plate. There is a whole wheat sourdough bread underneath. On top, there are scrambled eggs. Right above it is a smoked ribeye from Nebyan. And finally, there is head cheese. Again, a very nice salad. On the salad, there is pickled beet. Just like in Sadi’s plate earlier, there is also a touch of potato and mushroom on my plate. In the middle, we have a poached egg. There is butcher’s sausage and also a very nice goat yogurt. Here we have a whole grain bread. One of the important details in this plate is that it has Hemşin butter, I will explain the reason shortly. Here we have a buckwheat labneh pastry. A gluten-free pastry. That’s why it is preferred a lot. And of course, there is a must-have a crispy one. I won’t say bagel. This crispy one is sourdough. Yes. Where shall we start? Let’s start with our plates. Then we can taste the others as well. Enjoy your meal. Thanks, bro. Enjoy your meal too. Now we can eat and chat at the same time. Let’s take the first bites. If we finish all of this, we will really be full all day long. So let’s go by tasting. Did anything catch your attention when you first entered the shop? Bro, we entered with an incredible smell. It was a perfect smell. The smell of bread is amazing, isn’t it? Starting the day with that smell was really nice. Absolutely. They make very nice breads here. There are certain reasons for that, of course. The millers. The owners of İzmir’s first flour factory are currently here. There is Gün Bakery in Istanbul. Maybe you know it. Özlem, the owner of Gün Bakery, is Yusuf Bey’s sister, who is the owner of this place. He runs it together with his wife. They do it with Emel Hanım. Emel Hanım is in the kitchen. She is also from MSA. She prepares these plates and they are really very filling. They have prepared it as if they were going to eat it themselves. That’s how I see it. Normally in a business, we can’t see such a large breakfast plate. So we can say that there are filling plates in İzmir. Bro, definitely, even the amount of eggs and salad is very, very much you could say the day can be closed with this. But we won’t close it. In your normal daily life, what kind of breakfast do you have, Sadi? Bro, due to my profession, I sometimes have to skip breakfast on certain days. Since I stay up at night, usually I can be a bit lighter in the morning. Shall we talk about your profession too? What do you do? I am a nurse. For about 10 years. I’ve been here for a year. I’ve been doing this profession. Very nice. You actually came to Izmir a year ago. I came a year ago, bro. I was in Istanbul for 9 years. I think you’re very lucky. Because living in Izmir is, in my opinion, a very nice thing. It’s nice, yes. But of course, when you go out, for example, there was something you said when we talked in the morning. Especially in the summer. You said living close to a summer area is very different, right? Bro, absolutely, that’s very nice. Reaching the seaside in about an hour is really good. Swimming in the sea is great. Especially in our profession, I mean, after a shift, an hour later, putting your feet in the sea is a wonderful thing. Very nice. You’re actually in intensive care. Yes. You have a very difficult profession. That’s why I wish you ease. Thanks, bro. We’ll talk in the video. We’ll chat. Alright, bro. But let’s continue having our breakfast. It seems to me that you’re going a bit slow. Normally you said, bro, I eat. You said I eat well. No, we eat, bro. No problem. It will open up. It always happens like this at the first stop, you know. For example, when I watch the videos I make, I get hungry. Do you usually watch our videos while eating or… Bro, I prefer to watch while having breakfast. At least I can tolerate it during breakfast. Nice. But I try not to watch after 9-10 PM. Because my eyes can get tired. But you’re lucky. There are very nice flavors here in Izmir at night. There are night flavors. For example, in Istanbul… when you try to find such delicious late-night snacks, you can’t find too many. There aren’t that many, to be precise. The smoked ribeye they put on top, are you aware of the thick cut? Yes bro, very much. It’s quite filling. If I’m preparing it at home, I wouldn’t prepare this much, for example. I wouldn’t put this much on it. Bro, this is not just a tasting plate, it’s completely a filling plate. It’s quite a large amount. But it’s nice. Definitely. I think our first choice was good for breakfast. Where are you originally from? I’m from Amasya, bro. I’m from Amasya, Merzifon. We will also go to Amasya. You definitely should go, I think. What should we eat in Amasya then? Bro, I’m from Merzifon. Keskek… it’s a city that has even patented it. Very nice. You definitely have to eat Keskek. Do they make Keskek by beating it? Yes, bro, we have special pot dishes made with cracked wheat. So my dad had something like that on. It would even write the embossed name on the pot. It’s generally made as wedding food in our region, I mean in the Aegean. That’s right. Yes, we make it during holidays, but mostly. Or we prefer it when we have a special guest. Like a week before the holidays or something. you should write your name on the oven you will give. Let the order be arranged. Let there be a queue. Otherwise, if you leave it to a day or two before, you might not find a spot in line. You will be deprived of keşkek on the morning of the holiday, you know. Do they usually make it with chicken or with meat? Generally, meat is preferred, but of course, it can also vary according to the budget. You can also add chicken. Yes. My father used to make keşkek with duck. Yes, all with duck. He would buy ducks from the village and raise them for a certain period. Then he would make it with duck. He would put the whole duck inside. Later on, he would do it like this. We would put the pot in the oven around 5 or 6 in the evening. In the morning, after the holiday prayer, everyone rushes to the oven. They would go to get the keşkek. Isn’t it a really beautiful tradition? Bro, it’s a magnificent tradition. It’s been a while now. I am deprived of that too. With that cooking effect anyway. The duck’s meat is separating. All the bones come out directly. Then you start to pound it. For about half an hour or so. I’m hungry… is that how he describes it! Bro, I’m a keşkek addict. I mean, there could be only one keşkek left in the world as a dish, I mean. It’s very nice. How did you find the plate? Bro, the plate is like this, it’s very nice with bread. You know, the bread has a separate quality. The smell at the entrance was already giving hints about this. Poached egg. It’s already cooked very nicely. The smoked ribeye on top is quite thickly sliced. Delicious. Delicious. Even that has become completely filling on its own. And on top, there’s a Hollandaise sauce at the end. Of course, that is one of the essentials of eggs benedict. The egg I have, for example, is scrambled egg, very nice. The consistency is very good and I think normally in a restaurant, there’s usually no less than 3 eggs. Maybe it could even be 4 eggs. I haven’t seen such a large egg portion. I will tell you the prices in a moment. This breakfast for these prices really holds up well in terms of price and taste. Shall we get into çılbır together if you want? Is there a bread you want? There are a lot of breads here. I’ll take this one, bro. I’ll take this one then. Let’s start with this çılbır. Inside the çılbır, there is Hemşin butter. They are originally from Çamlıhemşin. That’s why they have good butter. It comes from that region. At the same time, of course, many of those coming from the Black Sea region are bakers, pastry chefs, pâtissiers. Many of the bakeries here are actually from the Black Sea. For example, Reyhan Patisserie here, its owners are from the Black Sea. When you think like that a bit too. The owners of Bondi are actually the owners of the new flour factory. More like flour makers, they are more focused on making bread. I think they are experts in dough products. When you are already in control of your own product, it’s very… a higher quality product can emerge. Absolutely. One of the important features here for example, maybe he doesn’t make the sausage himself but he gets the sausage made from a good butcher here. I think that’s important too. The fact that he shops from the local tradesmen he knows is also an important topic. Absolutely, bro. We let it sit for a bit and it dried. But still, did the butter come into play? It always makes a nice combination. I will also bring my fork into play. There is goat yogurt below. The butter is very nice. The butter is nice too, bro. I also got the yogurt part. The yogurt is quite tasty. Is it more… something? Isn’t it creamy? The yogurt tasted very good to me. The yogurt part seemed a bit more abundant to me. Honestly, the yogurt is better. The yogurt is very good. Very nice. Let’s get the sausages. It’s a real butcher’s sausage. Very nice. And it’s not too spicy. Do you notice? No. Okay, so the meat flavor is more dominant, bro. Let’s also dive into our cracker. Let me show you this. I’m sharing half of it. Thank you, bro. I think saying İzmir means, saying gevrek. So there’s really no need to argue about this. One of the best breakfasts in the world. Gevrek, cheese, especially İzmir tulum cheese, and a nice tea on the side. I don’t know a flavor beyond this in the world, I mean. It’s really very good. A classic and quite nice breakfast. While you’re eating, let me also tell you a bit about the story of this place. The story of Bondi actually starts with the new flour factory. The new flour factory is also İzmir’s first flour factory. It was established in 1947. The opening was done by İsmet İnönü. Interesting information. So the flour factory was with the Tanık Family back then. In 1991, it passed to the Hoşer Family. In the Hoşer Family, there is Yusuf Hoşer, Emel Hoşer is the owner of this place. Mr. Yusuf’s sister, Özlem Hoşer, is the owner of Gün Bakery in Istanbul. So, since the family knows the best products as flour makers and also knows the cooking methods very well, they can produce very nice bread products, pastries. There are so many products in the display here. When people come, they want to try everything. When you come here, I definitely recommend choosing a product from the display, and after a normal savory breakfast, choosing a sweet product as well. You can especially look at those that are flourless and sugar-free. For example, at Gün Bakery, I go there very often in Istanbul, I eat a lot there. In the same style, in the same method, There are products prepared with the same flour here as well. That’s why the people of Izmir are very lucky. I think the prices are reasonable. This quality is better than many places outside. They remain quite reasonable because they produce their products. We have one product left. I think we should try that too. Okay, bro. If you want, you can divide it with your hands. You can give me half as well. There is cream cheese in it too. This really fell apart, didn’t it? Okay, super. I took it like this. Let me give it to you, bro. Alright, okay. This is a buckwheat cream cheese pastry. A gluten-free pastry. That’s why many people living around here generally prefer this a lot. Since we are here, we wanted to try it too. Oh wow. You can really feel the buckwheat, bro. The inside is a bit moist, did you notice? Because it has cream cheese. Yes, bro. And the flavor is really nice. It fills your mouth while chewing. I think it’s a filling pastry. And it’s healthy. The best part is this. We started the breakfast nicely. Let’s ask for the bill. Let’s continue to the next stop. Our bill has arrived. Smoked Ribeye plate 590 lira. Eggs Benedict 590 lira. Sausage Çılbır 550 lira. We had buckwheat pastry, 50 lira. We have simit for 25 lira. Our teas are also 50 lira each. I think the price for this type of breakfast is… the taste ratio is very good. 590 lira. So, such a full plate. Normally in Istanbul or if you were to eat somewhere else, it would be much more… it would be too much. Bro, to start the day both such a breakfast and such a price is quite a nice stop, I think so too. Very nice. Filling. Of course, we had to leave some, but it’s a very filling breakfast. And the quality of the products is probably evident, right? I mean, many people probably know this. These smoked ribeyes come from Nebyan Doğal. So from some place outside x or I don’t know, it’s not a supermarket product. Therefore, it’s the kind of food that can be eaten with confidence. and with their own homemade bread. very beautiful and harmonious. We are finishing our tea here. See you at the next stop. Where have we arrived now? Bro, we are in Mavişehir. We came to eat kumru. You had already been before. This time I brought you to a different place. We will eat İzmir-style kumru. İzmir-style kumru is one of my favorite types of kumru. Now many people are changing it. They are varying the ingredients inside, but I think eating kumru in the original style greatly enhances the flavor. After eating here, You can’t eat it in other cities, for example. There is a kumru place in Istanbul, but I still prefer to eat it in İzmir every time. Where have we come now? Dükkan Kumru. Yes, we came to Dükkan Sandviç Kumru, bro. Very nice. I hope you like it. It’s really a perfect snack. So, do they make these with cheese as well? Cheese with sayas? Yes, they do, bro. Okay then, I’ll order a cheese with sayas. Are you having the normal classic? Classic, bro. Alright then, let’s go place our order. Then we can sit at the table. Good luck. Thank you. Bro, is there a classic kumru? Yes, there is. Is there one with sayas? Yes, there is. Okay, I’ll have the one with sayas. What about you? I’ll take the classic, bro. Alright. Okay, we’ll sit down. We left it to you, bro. Okay. Thanks. The smell is so nice coming from behind. The smell of bread. Yes, exactly, the smell of bread. On that grill, it smells good. So when you crave it like this, do you ever order online? Bro, it usually happens in the evenings. Because it’s after the shift. for example, because I fell directly asleep. or if I’m too lazy to cook dinner in the evening. I mean, I’m placing an order. Very nice. Usually. I think İzmir delicacies can be ordered online like this. So if you’re hungry to order like this from home There are very nice products. I think Kumru is one of them. Since we’re on the subject, let’s mention it. Trendyol Go by Uber Eats. They have a special campaign for the people of İzmir. This month only and in limited quantities with the code 35Lezzet200 when you spend 400 lira or more it provides a discount of 200 lira. I think it’s a very nice campaign. You download the app. You place your order immediately. Of course, there are no limits here. From street foods in İzmir to gourmet flavors, there are many tastes available. You order it. It arrives warm at your door. I think you shouldn’t miss this opportunity. The details are also in the description section, we are giving it to you exclusively. Especially, besides kumru, what do you eat the most? Orders for lahmacun and pide are more common. Do you give it? It happens. Because there are things you can’t prepare at home it becomes a little more meaningful, doesn’t it? We also have them at night. One really craves it. I order it that way. You had a trip to Antep. Did you eat lahmacun there? Bro, I’ve eaten it in many places. but the one at a stop I guess I will never forget. Which one is that? At İmam Çağdaş. Imam Çağdaş. They make it very well. The lahmacun was legendary. Look, especially when I crave like this, when I crave a good lahmacun, I now order from Antep. Tadım Lokantası. Greetings to Atilla brother. God bless him, whenever I place an order, he sends it by cargo. Keep that in mind, if you crave it too, The one inside the industrial area?. Inside the industrial area. Did you go there too? That place is very nice as well. He also makes winter lahmacun. I think that’s something very different. With pomegranate molasses, quince, and walnuts. I hit the jackpot because I went in December. I went at the end of December. I came across it. Very nice. Bro, talking about food while eating is really nice. It really makes you crave more. Our kumrular have arrived. At Sadi’s, it’s classic, There is a kumru in the İzmir style that we know. I also have a bit more of a different cheese is used. On top, there is sayas cheese. As for the ingredients inside, there is no sausage in this one. Only there is sucuk. In yours, whatever God has given is there. Yes, bro. That’s why enjoy your meal. Thank you, bro. Let’s start together. Now, the best part of the kumru in İzmir is that its bread is made with chickpea yeast. This chickpea yeast is such a yeast that it’s hard. Look, can you hear it? It’s quite hard but as we turn it on the grill like this and with the inside taken out, it’s like this. Crispier. The ingredients inside are very soft. It takes such a form on the palate that you really enjoy it. That’s why we already felt its smell while preparing it in a very nice way. Exactly. The smell comes directly. Let’s go. Enjoy your meal. Thank you. How are the first bites? Bro, it feels really good. Directly, right? Exactly. As street food, I think the kumru has a completely different place. I mean, this shouldn’t be something exclusive to İzmir. It should open up to the world. For example, if they were doing something like this in the world, there would be a queue of people at the door. Recently, I had a trip to Japan. In the coming weeks, you will watch the travels in Japan. Even if they make the worst thing there, there’s a queue of 150-200 meters at the door. And people respect the food they make. In this, for example, there’s a lot of craftsmanship. There’s a lot of technique. The quality of the materials used is very important. Something this beautiful comes out and they prepare it fresh and hot. That’s why I think we should open this to the world now. There should be a kumru place somewhere abroad. I think they need to think about this. Someone should invest in it. Bro, when you use quality products in the content, we have no chance of making a bad product. We can produce very good products. But we might be having some issues with product preferences. You are absolutely right. I think the products here are very special. I will start explaining now. They are using Ege Tire Sausage. I can especially point this out. In Izmir, you need to make kumru with Ege Tire Sausage. In my opinion. The cheese is referred to as Altınköy Kaşar. I know that everyone uses a different product. Optionally, they can use Kars old cheese. Not everyone can do this. For example, at the place in Kemeraltı, they use old cheese. There are differences in methods, but the main ingredient should generally be like this. There must definitely be a chickpea sourdough bread. Many sandwich cultures originated from Izmir. American soldiers came here in the past. and because they spent a lot of time in the center, the sandwich and hamburger culture was present in many friends’ childhoods, for example. In Istanbul, there wasn’t that much. There was only J Burger. But here, in Izmir, sandwiches were preferred a lot during childhood. That’s why it’s nice. I also love kumru separately. The bread there was already very different. We will be talking about the same topic again. That place also created something different with its bread. There is a toast called yengen tost. Yes, bro. That also comes from Izmir. I didn’t know that. It comes from Izmir. When you look a little at its history, it’s very clear that some sandwiches came from foreigners. Izmir’s overall food culture. actually comes from the Sephardic Jews. For example, kokoreç is like that too. At the same time, boyoz is like that too. Spanish Sephardic Jews when he/she came here they brought their food cultures as well. And the masters take it up has come down to today’s conditions. One of the reasons for the existence of old businesses is this. In this regard, you can eat in Izmir. there are many special flavors, for example. I enjoy coming here separately. I enjoy it even more because I filmed a separate video with you. I really enjoy talking with you, whether the camera is recording or not. we have a very pleasant conversation. You see the thing, right? I mean, however I am in front of the screen, it’s the same way with you… Absolutely, bro. I’m completely a bit tense due to excitement. Otherwise, you’ve been continuing your sincerity since the first hours. I’m trying to open it, look, I’m trying to open it. For example, Oğulcan in the Bursa video, that was a different level. He made everything go to the top in the first episode. But I think the conversation is going very well with you too. Thanks, bro. Now we ate kumru, let’s check the pickles too. They make the pickles themselves. Many places buy them from outside but here they make their own pickles. Nice. Bro, it’s crunchy. Crunchy, exactly. Do they call these little chili peppers? I love these a lot. Sometimes they can be spicy. Oh. I don’t prefer them much because of the spiciness, bro. Just in case of the risk of spiciness. Look, it turned out spicy. That’s what I was going to say. Just in case of the risk of spiciness. You’re experienced. I, of course, try everything I find. You have a memory with your Samandağ pepper too. Dude, what is that? It disconnected me from life for 15 minutes. And do you know what I did there? I didn’t eat the Samandağ pepper there. You just touched your tongue to it. I touched the fork to it. I brought the fork to my mouth. I mean, I just touched the tip of it. If I bite it, it would be worse, I guess. My lips were gone for 15 minutes. I love Hatay very much. Every time I go to Antakya, it’s so beautiful. We also eat tray kebab and such. It’s nice when you’re in it. But if I eat that pepper alone… it ruins everything. It really messes me up. Sadi, how’s yours? Did you like it? Bro, I liked it a lot. Especially it pairs very well with bread. The bread is really good anyway. When the product quality is good and it’s quite abundant. There’s a lot of meat in yours. Yes, bro. Honestly, even one of these is filling. But when guys like us are hungry… No, it won’t be enough for us. Not enough, right? I mean, two would be ideal. You roll it up. One won’t be enough, bro. How many lahmacun do you make? Bro, lahmacun can usually be 3-4. 3-4? Yes. You’re a good eater then. Exactly. Do you do sports? Bro, we have to do sports. When you eat this much, it’s a bit necessary. Very nice. We also do sports, but we do this sport. Now let’s give a little information about Dükkan Kumru. This place opened 8 years ago. Serkan Abi is in charge. It’s his own business. But Serkan Abi actually took over from his father. His father has been a kumru master in Karşıyaka for 50 years. He has his own shop. Serkan Abi grew up there. So he’s been making kumru for roughly 25 years. He opened his own place 8 years ago. And it’s doing quite well here. From what I’ve seen around here, a lot of people are both ordering from here, and also coming to eat here themselves. They make the main ingredients of kumru fresh. I mean, they actually have the bread made fresh in a bakery. It comes daily. I mentioned the cheese earlier. It’s Altınköy cheese. There’s Tire Aegean sausage. They also get sausages and salami from Polonez. I think it’s quite delicious. When you want to make the most delicious meal of the day, you come around lunchtime to enjoy a nice kumru, or it’s advantageous if you order it to your home. By the way, let’s mention the bill while we’re at it. Yours is 280 lira, so the classic one is 280 lira. Mine is also, the one with sayas cheese is 290 lira. Let’s finish these then. At the next stop We will meet again, sir. Now in the center, inside the industry. We have arrived at Zaim Usta. When it is said this is Izmir most on social media one of the striking businesses. There is an incredible queue behind. A lot of people have come here to eat. We have a few plates in front of us. We will talk about these, but before we do, let’s show Ali Usta. Let him fill a couple of things on the counter. He prepares different things for people. For example, he puts 7 different dishes on the tray. Let him prepare those as well. Then we will meet here again. Do we want the other wrap? Shall I serve the rice? I’m leaving a small portion spicy. Anything else, sir? Yes, as you can see, it’s very busy and crowded. The dishes run out very quickly. New ones are coming. They are constantly being replenished. The turnover is very high here. Yes, bro. Why do you especially like this place? I’m curious. Because when we first talked, you specifically said the meat dishes are very good. Bro, when I traveled to Izmir about 2 years ago, I came to my friend’s place. İlhan brought me here first. So I’m a meat lover anyway. He is also a meat lover. I was amazed by the meat dishes. The shop’s favorite signature dish is spicy. Yes. “As bitter as life” is the slogan that Ali Usta uses. Vegetable dishes are also nice, but I’ve only tasted a couple of them. I’m generally a meat lover. Meat dishes are more prominent. From what I’ve seen, they make such large lamb dishes in the oven. He makes boiled lamb. There are very nice meats. and the portions are well above normal. Very big. Bro, with one portion I think even two people can be comfortably satisfied. In a little while, it will be clear anyway. Price in terms of taste I think it’s good. Absolutely. Because, I mean, there’s no chance you’ll get up without being full and satisfied. Very nice. Let’s talk about what’s in front of us if you want. Here, of course, when it comes to a local eatery, one of my favorite dishes is: Sour meatballs. They make the marinade with yogurt. The topic came up today. Keshkek. Since we saw keshkek, we ordered it. This is really cracked wheat. It is prepared very beautifully. We have oven kebab. In approximately 4.5 hours it is cooked in the oven with its own fat. It is cooked in a large copper tray. That’s why it’s very beautiful. It also has a nice bread on top. Onion and also red pepper. Bitter as life. Exactly, bro. Lamb shank. It is made from the front leg. And at the same time it has tomatoes and peppers inside. The meat mixed with the sauce has become very tender. They are very beautiful together. A spicy dish. We have a rice pilaf. And next to it, there is a very nice one. We have firm chickpeas. Two salads. These come as a compliment. Where shall we start? Let’s start with the meat. Let’s start with ‘bitter as life.’ Exactly, bro. If they say it’s as bitter as life, it must be very bitter. Because life is very bitter. I mean, in my opinion, it’s bitter. Maybe it can burn as much as the pepper you ate at the kumru place. Is it that much? I would say be careful at first. Let’s take a little taste. It makes you tear up a bit. It can cause a runny nose. Is it that much? I feel the same way. I don’t really like spicy food. But you can’t avoid it without trying this. I love spicy food very much. I’m curious about what kind of spiciness it is. Spicy. Spicy. It’s spicy, bro. Honestly, it’s spicy. I didn’t expect this much. Just right. Do you want some bread? I’ll take it, bro. It burned me too. Do you want some water? It could be, bro. Okay. It’s really nicely spicy, honestly. I never expected it to be this much. It has a nice pepper. The spiciness probably comes from that. It has very nice tomatoes. It’s all torn apart like this. It’s definitely falling apart. Right in the mouth. Look, I’m going to say something. It’s very spicy. Honestly, it’s very spicy. Not everyone can eat this. Dude, it’s as spicy as life. Those who have experienced it know. You’ll burn a bit more with its juice now. Really? I mean. I think. I’ve started to sweat. Sadi, honestly, it’s a really nice dish. Dude, I mean. It’s really beautiful. Honestly, no lie. It’s more bitter than I expected. But it doesn’t go down to the stomach. Bitter on the palate. Let me press this tomato for a bit. Dude, no way. How does everyone eat it? Dude, I mean for the patients. This is the first thing they say at the entrance of the shop. Is that so? Yes. The tray has already arrived. He/She/They started to put it in. Everyone put some of that. He/She/They say to put some of that. Dude, like the most… I already know that this is the product that sells. and I mean I don’t know how many trays have been sold but daily When one tray is finished, the other one comes. One is finishing, the other one is already coming. The most made product is here. We’ve become something like masochists. It also gives pleasure despite the pain. I mean, it’s so good that I say I won’t eat it, but I want to eat more. Let’s have it with rice. Sure, dude. By the way, we’re sharing from the same plate, but would that be a problem for you? No, dude, there’s definitely no problem. The rice is nice. Of course, there’s nothing extra, but it’s good. I really love chickpea rice. It’s a nice, perfectly standard rice, quite firm. There’s not enough butter to say ‘wow.’ But it pairs nicely with the food. I just want to try it with chickpeas. Let’s see how it is? So life is as bitter as this. Life isn’t that bitter, come on. If this is this bitter, I can’t imagine life. Let’s move on to another nice one. Sure, dude. Sour meatballs. This way, our palate will be cleansed a bit. For some reason, we started with the strongest. Isn’t it? Exactly, we started with the favorite. Now. I want to take some of the broth from this first. You check the broth too. Okay, dude. With yogurt sauce. I’m also taking some of the meatballs. There’s a bit of broth, but that flavor didn’t come through much in the meatballs. Yes. The sourness doesn’t seem too much. It needs a lemon or something. Actually, if we squeeze some lemon, it would be good for us. Do you want some? That works for me, dude. I have no problem with that at all. I love people who can adapt to any environment. Honestly. Dude, I can manage that at the meal. Something like… Here, take it now. Take it like this. Look how it got better. The taste has changed. Yes. It seems like it’s missing some sourness, right? Definitely. It could be a bit more sour. I think they usually don’t adjust the meatball’s mixture very well. The ratio of rice to meat, They are messing up the dosage. This is exactly how it should be. There isn’t too much rice. You get more of the meat flavor. The meatball is more prominent. Definitely. That’s why I describe it as good. We just cooled it down a bit. It could have been a bit warmer. That’s on us, though. With a little touch of lemon. Exactly. There is a soloist here. Oven kebab. I’m nicely separating this bread like this. You can leave some on the side for the sauce, I think. I think it could make sense. So I put a small piece on the side for both of us. Yes. It has a very nice oil. It’s visible underneath. Look, as you can see, this one started to fall apart immediately. Yes, bro. The meat is all shredded like this. Bro, it looks really good. First, the water underneath, its own oil. Get well soon. Get well soon, friends. This job is done. I haven’t eaten meat like this in a long time. Bro, it’s amazing. Are you aware of how beautiful its own fat is? Bro, it just falls apart on the palate. No need for teeth even. It’s an ideal meal for the elderly. It just breaks apart directly. Grandfather’s meal. It’s just flowing away, you know. I haven’t eaten meat this soft in a very long time, I guess. I can’t think of anything right now. I haven’t eaten it recently. The lamb is very delicious. It’s great that it’s cooked in its own fat. I think the portion is very filling. When one person eats this, they get full right away. The portion is ideal for two people. Two people can eat this and get full. Normally, I wouldn’t share this with anyone. I mean, I would eat this by myself. Let me order one more for you after the shoot. No, I always share with you. Under normal circumstances, I don’t share this in my daily life. I mean, just this can be ordered for one person, and you can get completely full and leave. Exactly. Look, I greased it. Do you see? It took a shower, it’s flowing down. Dude, the meat has turned pink. Bright pink. It’s cooked so beautifully that it’s perfectly cooked. Probably while cooking this. they cover it with something so it doesn’t burn. By the way, it’s being cooked in a stone oven with a wood fire. It’s being cooked in a large copper cauldron. In a large pot. And it’s cooking in its own fat. That’s one of the most important features. No extra fat is added. This could be one of the best dishes in this video. “Life is as beautiful as it is bitter,” but that felt a bit too bitter for me. No lies. I mean, yes, a bit too bitter. So it might burn a lot for those who don’t like bitterness. But both are the main attractions. Let’s not forget our bread. The oil underneath has also made a little contact. You take the other one too. Okay. And there’s keşkek. Let’s see if it will fail or pass the class. Maybe I could fail it, bro. You might fail it. It might fail. Since I don’t eat it every day and I can’t find it in many places in Istanbul, I probably could pass it. But I’ll check it out and tell you my real opinion. With your permission, I’m diving in. Enjoy your meal, bro. I think this needs to be pounded a bit more. It should be a bit more like a gum consistency. Exactly. Maybe it has turned out this way because we let it sit. It could be. That’s the style I like too. Because we do it like that. It becomes like gum. I mean, in a paste or gum consistency. Exactly. As we hit it, for example, it will start to fall apart slowly. When you stretch it with a spoon, it will come to the spoon too. True. But it might be because we let it sit. I think it could be because we let it sit too. Among the plates here, this one was the last remaining one, I think. The rice and stuff are nice. This is the peak. I mean… Definitely. When I come here, I want to eat this. I recommend you eat it when you come too. It’s really a dish beyond my expectations. Good, bro, very good. I started sweating too, and you started sweating. Probably because of the bitterness. Exactly, bro. Come on, let’s eat our last bit of pain. As bitter as life. Then I will ask for the bill. We will ask for the bill and continue at the next stop. Look, in these kinds of things, my wife Tülin says that Well then You want to eat less. Why aren’t you taking a small piece? I went and took the biggest piece, see? Our bill has arrived. First of all, this place, that is, Zaim Usta’s. that it is a flavor stop of an industrial nature. It is especially necessary to emphasize again. I think these food prices are very difficult somewhere outside. It’s this affordable because it’s in the industrial area. Absolutely, bro. The oven kebab goes into the oven in its raw state weighing around 600-650 grams. This meat is 650 lira. Our dish, which we call as bitter as life and is filled with meat, is 530 lira. Our sour meatballs are 440 lira. Our rice with chickpeas is 100 lira. Our kebab is 100 lira. Our waters are also 25 lira each. I think it’s quite delicious and in terms of price/taste, it’s one of the best meals I’ve had in Izmir. This is almost around 400-450 grams after it’s cooked. Come on, take out 150 grams of the bone from it. You’re eating very nice meat. You’re eating full, beautifully pink meat. And it’s 650 lira. You can definitely find this in many places for over 1000 lira. Absolutely. That’s why it’s very nice. I mean, in terms of price/performance, it already ranks at the top. Thank you for bringing it here. Enjoy your meal, bro. We’re going to another local eatery, right? I mean, we’re actually going to eat just one product. Yes. But again from the industry… Everyone here is very loud. When it’s an industrial flavor stop, it is like this, the chairs are being pulled, plates are being taken away and so on. Let’s continue to the next stop. Let’s continue, bro. The plate is almost going to break. near the second industrial area in Bornova We have arrived at Köfteci Tamer. First of all, thank you for bringing a different concept. You’re welcome, bro. This is actually one of the meatballs we are used to from Ankara, called serpme köfte, served with paper. But Köfteci Tamer’s method is a bit different. I’ve seen a different cooking method for meatballs for the first time in my life. Normally, they are cooked on a grill, the fats drip down and so on, but it’s not like that here. There is an additional metal plate on top of the grill. They cook it inside the plate and definitely not with tongs, they serve the meatballs by turning them by hand. Very interesting. It’s a very casual place. That’s why I like the concept, they have bread like this with sauce. They sauce it with a pepper and olive oil. This is how our meatballs are. This is the only portion we eat, which is a full portion. There is also a one and a half version of this. In a single portion, there are 10 meatballs. It comes with spices like this, tomato, sumac onions, and bread. I think let’s get started. Let’s begin. Enjoy your meal, bro. Enjoy your meal. We will eat our bread together, right? Yes. Okay. There will be some fat, but that’s how it is in the method anyway. The pepper is probably spicy. We have gotten used to eating spicy here. I won’t take any, bro. It’s a beef-heavy meatball. They use both the rib parts of the beef and the lamb. It’s actually a fatty meatball, but since they let the fat drip out, a bit more meat flavor remains. The fats accumulate inside that plate. It’s a cooking method I’ve never seen before. Now the story of Köfteci Tamer actually starts with his father. The real meatball seller is Tamer Uncle’s father. Yes. Tamer Uncle also drives a truck normally. Inside, you’ll see, for example, there are a lot of car photos, there are motorcycle photos. Right now, at the stove, there’s the 3rd generation Caner. Tamer Uncle’s son. He has taken over. Caner is also a car and motorcycle enthusiast. Tamer Uncle was the same way. Therefore, when Tamer Uncle quit truck driving and started selling meatballs, he actually continued his father’s profession. It all starts in the car. After the system in the car, they move to the shop. They have been serving since around 1996. I think they have created their own concept. It’s a very interesting concept. I mean, in terms of cooking method and service as well, it’s a method I haven’t seen before in Izmir. Yes, bro, as you said, it’s very close to the Ankara style. In the shop in Bostanlı, as you mentioned, there was a very different concept. A meatball with spices prominently featured. Yes. The taste of black pepper can be quite dominant. Here, the meatball is not actually served as a dish on its own. I mean, you definitely need this bread with the meatball, this sauced bread, the tomato, and the onion with sumac. It seems like you need to eat them all together. Why aren’t you eating the onion? I’ll take it, bro. I’ll take it. I ate it, now you eat too. No, I prefer the onion with sumac. Do you? I mean, it’s not just the plain standard like at Zaim Usta, the onion with sumac actually goes well with these too. It suits them. You will take this and put it in between the bread. That’s the best part. You will make your own wrap. For example, which style of meatball do you usually prefer? I liked the Thracian style a bit more. Going to Edirne and Tekirdağ with friends. We had set out on a culinary journey. May their ears ring. We had gone to two meatball places there in Edirne. And it was right on the way, I can’t remember the exact name. but we had gone to one more meatball place. I really liked the meatballs there. Let’s say I’m a bit closer to there. The Kırklareli area, The Lüleburgaz area, on the way. We didn’t go to Kırklareli and Lüleburgaz, but Actually, I have it in my notes about Tekirdağ. the name of the place I went to. So far, what I have watched There are places I have been to in all the videos. I am saving them as notes on my phone. Here is the name of the place afterwards. if you liked it very much, take it with you a star, two stars and their locations. For example, If it’s in Konak, I write Konak, I write Istanbul, Bağdat Avenue, and so on. Nice. I have saved about 120-130 stops. Are they all from Ayaküstü Lezzetler? Yes, bro, they are all like that. You’re awesome. He approves after me. Very good. But it has to be like this anyway. I mean, I can’t check the kitchen, okay? In the same way, what I eat may be good but for those who go after me, it might be a bad experience. I have no chance to supervise this. Therefore, you all, so it’s very important for many of my followers like you to write to me. I looked at our old correspondences with you. You really write, I mean. Especially like, ‘Hey, I went here, it was nice,’ and so on. That’s very important to me. That’s why I recommend it. So if you write to me too, you’ve recommended this place, whether it has gone bad or is continuing properly. This is important to me. Because I still continue to recommend it to people. Of course, over time, the staff there may change. The places for product supply may also change. This time the taste changes too. Dude, there can’t be anything as good as a conscious viewer. I swear, I’m serious. Well done, Sadi. By the way, the ayran is also quite nice and tasty. They make it themselves too. Yes. I always say that. It’s a delicious ayran. Nice. The meatballs could have been a bit more fatty, I think. It felt a bit dry to me. I think it’s different in style. It’s not like the other meatballs. Of course, we let it sit a bit again. But the fire barely sees. A fire-seeing one There is a sheet on the grill. The sheet needs to heat up. let this meatball heat up. This way, it is cooked on low heat. Normally, it should trap its juice inside. Of course, it releases its juice. Inside that sheet, it’s completely in water, staying in oil. Therefore, it ends up being a bit dried out. In my opinion. This is really an appetizer, a meatball that you can eat and get up right away. That’s why I think people about that. I think it will make people happy. Because there is quick service. Especially around 3:30-4:00 like this, all the service is supposed to be over. We made it in time. More precisely, we reserved it. It’s currently 3:00. We have another stop as well. Yes, bro. That’s why we wanted to share this too. Today we are visiting quite a few places. 5 stops is an ambitious number. We were pleased with the stops we visited. What are you saying now? You know, the videos are now for the first time. You got to see it up close. Isn’t it fun and easy? The guys are sitting. They are having a snack. No. It wasn’t, man. I mean, what I was thinking is, the camera is already recording, they eat and leave. What a nice job. It turns out it wasn’t like that. In the background, there are many more difficulties. But you know, it’s enjoyable? First of all, more food. you can try in this profession. Secondly, like you guys we meet beautiful people. Thank you. We also get to know the operators. And together with our followers. we are spending time. Generally, in the cities I go to like this. I definitely meet my followers in countries. I also get their opinions. One-on-one advice is very important to me. So you live here. Your recommendation going to the venue is much more valuable to me. Because I if I go to the touristy one it means nothing to me. Although the places we went to today are touristy. Wasn’t there anyone? Of course there is. But this also needs to be shown. We need to explain what we ate and what we liked. Of course. I think we explained it today as well. What are we going to eat next? Next, we will eat a burger, bro. Yes. I know that address. I love it a lot. I saved it for last so we can enjoy it. Because it’s long. Yes. Well, if we go back to your profession a bit. You are actually a healthcare professional but in a slightly different field. Right? I’m a nurse, bro. You are a nurse. Yes. But in the intensive care unit. In the intensive care unit. I work in the coronary intensive care unit. I think your job is tough. All healthcare workers have a tough job. Regardless of the unit. We work with love. Yes. Very nice. Okay. Then let’s ask for the bill. By stating the prices we will continue our taste exploration. Our bill has arrived. We only had one meatball. It comes to 10 pieces. The price is 360 lira. Our drinks are also 40 lira each. In total, we are leaving here with 440 lira. I think the price is quite reasonable. As for the taste, let’s specifically mention that it’s a ‘eat-and-go’ style meatball. Exactly, bro. If you’re looking for a much more greasy meatball, this is not it. This is a little more of a meatball that should be evaluated as a whole. If you like greasier meatballs, you might not enjoy this. This is one of the more appetizer-style meatballs. Exactly that. A little more flavored with external influences. a nice plate. It’s not a plate, it’s paper. Our rice pudding and sodas have arrived. If you want, let’s start with the rice pudding first. First as a gourmet… Shall I start? Go ahead, man. Let’s see. What happened? Bro, I would come just for the rice pudding. Very nice. My house is close from here anyway. I will say something. It really is very nice. I wasn’t expecting this much. I wasn’t expecting it either. The rice is very nice. It’s coming grain by grain. Bro, the consistency and all. The taste of the milk is very nice. I didn’t know they made such good dairy products in Izmir. I’m seeing this for the first time. I liked it. The rice pudding is very good. I liked it too. I actually liked it a lot. How much is it, I wonder? We didn’t ask for the price. They said they offered it. One more spoon. Sadi, I think you liked the rice pudding. Bro, I really liked it. Sadi’s house is also close to here. Good, from now on you can come to eat rice pudding. I’ll definitely come, bro. Right? I was already feeling the longing for rice pudding when I came here from Istanbul. Because I tried it in quite a few places in Istanbul. You told me something. That you can’t find Black Sea pide here in Izmir. I ate it in one or two places but it wasn’t like what I had in Istanbul. You were living in Ümraniye in Istanbul. I was living in Ümraniye, bro. There are also very nice pide places there. Yes. I mean, I had 1-2 definite Lider Pide a month. Nice. You could also see rice pudding there. I was devouring rice pudding. But I can’t find that pide here. Actually, I went to 1-2 places and couldn’t find it. But you found rice pudding. I found rice pudding. Enjoy your meal. Next up is the pide. God willing. Well then, each of our rice puddings is 150 lira. We’re finishing these. We will really finish them. Then the next stop. We will eat dessert there too. Just so you know. There is a very good dessert place nearby. I already got high after this rice pudding. I love it, bro. We will eat. From now on, we are eating. At the last stop, see you, sir. Now we have arrived at Jum Burger for our final stop. We are with Ali. Nice to meet you. How are you? It’s great to see you in Izmir. Welcome. Thank you. How can I help you? Welcome to Jum Burger. Honestly, bro, the whole menu is special. You can choose any one of them. But I think I should make you a Jum Burger. Okay. One more. Let me make you our most special product, the Real Truffle Burger. It contains real truffle slices, and we have prepared it with white truffle paste, there’s also handmade mayonnaise inside. Meatball, Emmental cheese, real truffle slices, a bit of chives, and we enrich it with a bit of truffle. I think it’s a fully packed truffle burger. Then we are in until the end. Until the end. Like I’ve never eaten before. Like I’ve never eaten before. I’m making you two Jum Burgers. I’m making one Real Truffle Burger. I have something to say. Then let Muhammed eat the Real Truffle Burger. Let’s eat Jum Burgers. Can I add something extra to mine? So is there something like pastrami that you can add on top? Pastrami, smoked beef, extra patty, Emmental cheese, cheddar sauce… Shall we have pastrami? Classic. Classic? Let’s get one standard Jum Burger. Let’s have beef bacon on the other one too. Of course, with pleasure. Would you like some fries? Yes, we would. Small or medium? Big! Sure. I think one medium would be enough for you. One medium. Would you like a drink? Yes, we would like a drink. Then I’ll say two drinks. Sir, I’m giving you number 15. Okay. When number 15 is vibrating, it means your order is ready inside. Please don’t forget to take your drinks from the fridge. Okay, we’ll get it ourselves. Let me get that. Enjoy your meal. Welcome to Jum Burger. Thank you. I am directing you to pay a total of 2160 TL. Thank you. Yes, our orders have arrived. We have two burgers in front of us. The Jum Burgers we just ordered. Mine has extra beef bacon. We have a nice sauce here. I will explain what is in it. And we have fries as well. Medium. It’s really filling. It looks like it. Now let’s start with the hamburger. Here you go. This hamburger is yours, Mr. Sadi. Okay bro, let me take it. Let’s start by taking a bite of the hamburger. Let’s not let it cool down. We have such a nice burger. I’m curious about your comment. Bro, the sauce hit me right in the first bite. Directly, right? Exactly. How fatty does the hamburger meat look, right? Yes. There is the brisket part of the beef, the rib part, and also the neck part. Normally, when you put this much, this fatty meat, it really gets overwhelming. But this is incredibly beautiful as a whole. I mean, it really gives the fat, the salt beautifully on the palate. Bro, the taste of the meat combined with the sauce is really nice. The bread, as you can see, is quite nice. By the way, it’s a heavy hamburger if you notice. It’s not light. No, it’s not, bro. The meatball is 100 grams, but when you consider all the ingredients, it looks quite nice, and filling. The bread is referred to as J Bun with potatoes and butter. Since this is Ali’s own recipe, he expresses it as J Bun. I think it’s nice. Actually, do you want me to tell you where Jum Burger comes from? Of course, bro. Ali and I have known each other for almost 20 years. There’s quite a lot. There is that much. So don’t mind that he greeted me in such a formal way, but there. We’ve known each other for 20 years. Ali used to do a lot of graffiti, he still does, he does graffiti in the streets and his nickname was jumboy. And as long as we’ve known Ali, he’s been very nice. like this in Izmir, especially in Karşıyaka, in the streets of Bostanlı, he has left a lot of his signature. In the end, he also put his signature on a hamburger. Because he has 15 years of experience in hamburgers. Yeah, bro. In the end, he made a move to open up to the world. I will explain the reasons and how he will do it shortly. I think we should taste it a bit more. Right now, my feeling is like the burgers I had in New York. The fries are just standard fries as we know them. Frozen, nothing special about them, but… They are nicely fried. The sauce is a nice sauce. It’s a sauce they made themselves. It’s called Big J Mayonnaise. A special sauce for here. Smoky aroma, brown sugar, dried beef bacon, dried red onion, and barbecue sauce. I think it’s very nice. It goes well with the fries too. But I think the main character here is the hamburger. I can specifically say that it has become much better with the beef bacon. The flavor has really elevated. The normal version is probably nice too, but… The bacon is cooked very well. I liked it a lot. Are you aware of that too? Squeezing the bread actually makes it easier to hold. and makes it easier to bite into. It’s not very fluffy. For example, in a hamburger I don’t like a very fluffy hamburger bun. Bro, you’re really right. We can say that the bread makes up 50% of this. Because it’s a bad bread. No matter how good a meatball is, it can completely ruin it. But when this bread combines with the meatball, it creates a much better product. Definitely. This one is a bit greasier compared to the others, if you notice. Our hands get greasy, but it’s tasty. I think if you’re eating a hamburger, it should be a little greasy. We’ll have to put up with that. It’s worth the taste. We’ve eaten in many places. Which place stood out the most in your mind? I can say Zaim Usta’s spicy one and the oven kebab. You melted away with the oven kebab, you were done for. We burned and turned to ashes with the spicy one. Exactly. Especially the oven kebab and kumru. The kumru was also very good. The kumru was also very good. At first, I think Bondi’s breads were also very good. Yes. Çılbır was very beautiful. In this video, there are actually good meals in many places. But as you notice, we are holding off a bit because you are filming. And it’s inevitably getting cold. Bro, we are both holding off and this taste actually varies from person to person. What is good for me might be bad for you. Exactly, bro. For example, we tried sütlaç. We both melted and finished with the sütlaç. Someone else might not like this sütlaç. We didn’t like it. Here, we are sharing our own opinions. We are making humble recommendations. Definitely. Sadi, I think people living in Izmir are very lucky. The food you can access is very delicious. Kokoreç is one of them. Kumru is one of them. I think the best tripe is here. There is also tripe with chickpeas and such. There is head and trotters. We can say that all the offal products are much better here, bro. Especially. There are stuffed mussels. Yes. These taste great when eaten in a nice place. Even a person who doesn’t like it might say at their first taste, why haven’t I eaten this until now? When you open your fridge at home, is there a product you definitely see? For example, cheese. Is it definitely there? Bro, I’m not really a cheese person. Okay. What do you eat, bro? Tell me. Whatever I say, he doesn’t like it. He doesn’t like coffee. He doesn’t like tea. What do you eat, tell me. Bro, there’s not much time left to eat because of the shifts. There’s really not, right? Really. He works day and night. Healthcare workers work a lot. Of course, healthcare workers work a lot. Coming out of the shift early in the morning Have you developed a habit of eating somewhere? Bro, it’s been a long time because we are on our feet for 24 hours. We work in a 24-hour shift system. We start in the morning. We are leaving the next morning. The stomach is mostly hungry. It’s getting hungry. You also need to take in protein. Energy is needed. Of course. Whatever God gives at the exit. Even though I slowly get used to it in the morning, there is a soup place. Nice. Or here, crispy, boyoz, we go directly, I mean. You were going to say simit, right? Exactly. I was going to say simit. Let’s not provoke a reaction. Crispy, boyoz is also nice. It’s very interesting that they eat boyoz with eggs, and it seems very interesting to me that they cut it with fishing line. Bro, I’m always in favor of the classic. Just plain, bro. Even if I don’t drink tea with it, some cheese, tomato, cold cuts. So, what do you have in your fridge? Tell me. Bro, I heard you say you don’t go shopping… What’s in your fridge? Good question, huh. Bro, the fridge is probably empty right now. Bro, I’m getting eggs because for breakfast to have a protein-heavy meal, eggs are definitely the way to go. I usually buy meat and chicken. So, do you like cooking in your daily life? I mean, you open the fridge, there are ingredients. Do you ever think about making a meal with those ingredients? Bro, I usually can’t be bothered. I do cook sometimes, but especially at night when I do, it’s usually if I’m still hungry, and I get hungry around 10 or 11. I mean, I’m ordering meat. Bro, I really wish I had your metabolism. I mean, eating at night and not gaining weight is really… No bro, I gain weight, my belly is quite big. Is your belly big now? I’m kind of camouflaging it with oversized clothes. Bro, I’m trying to camouflage it too, but it’s not working. Now, if we turn back to burgers a little bit. From the meat inside to the bread outside they do everything themselves here. The meat comes as a meat carcass. Ali’s team cleans it themselves, they prepare it. They grind the meat themselves. Normally, in many burger places outside, the ground meat is kept ready in the fridge. Here, they make it fresh daily. So, in no way, is there ground meat waiting ready in the fridge. What does this provide? It means a meatball that has trapped more of its juices inside. I told you that I have known Ali for a long time. Previously, about 15 years ago, Ali went to learn about meat… Or rather, to learn about burgers, he went to São Paulo. There is a place called 63 Burger & Stuff there. It is very famous. They make hamburgers. Ali worked both in the butcher section and in the restaurant section there. He actually learned a bit more about meat. Here, they say he is self-taught. He really grew up at the center of the business. Later on, there is also the MSA situation for Ali. He is currently also working as an instructor many times. Especially, he is teaching about hamburgers there. After his experience in São Paulo, he came to Turkey. He worked in many establishments. The last place we know him from is Barto’s Burger in Istanbul… So we can define him as the creator of the first menus, of everything. In the end, to make his own brand a global brand… He opened Jum Burger in his hometown, Izmir. Jum Burger opened its first branch here, The second branch is opening in New York. They are currently continuing construction in Long Island. We can really say he is our pride. There are hamburger places that are expanding from Turkey to the world. As you know, Zula Burger went to London. The first one to go to America is Jum Burger. I think it’s very valuable. Later on, in London, with different branches in Zurich and Rome, we will be able to see Jum Burger. I think it’s very important. Because if you notice the system… taking orders, at the same time when your order is ready, that vibrating device, I mean, even having that device that says your food is ready. Actually, it’s a system that we see a lot in American companies, which has been established in Turkey. This is being done individually by someone starting from scratch, a hamburger shop… is doing it for the first time. It’s being done successfully for the first time. I say well done to them. I had experienced Barto’s… and my home is also close to Çengelköy. I had the opportunity to try 2-3 burgers at Barto’s. That place is also very successful. Here are the recipes, Ali’s recipes. I mean, it’s obvious, bro. Both are very delicious. It’s not just this. For example, when you go to many cities. he provides a lot of consulting there are too many restaurants. So I can say there is one in every city. It’s not just in Istanbul. There is one in Bursa, there is one in Ankara. Even in Izmir, in the burger places in the back streets, there is Ali’s signature. Let me put it this way. Bro, introduce these to us. Let’s go and test them. We are trying. From now on, we are trying everywhere. Yes. We finished our hamburgers. Now we need to eat a dessert too. Now there is a beauty like this. Ali opened Jum Burger only not just a hamburger shop but also American concept and Italian concept, serves two different ice creams. One is soft serve ice cream. so it is the soft serve that we know in America. even the soft ice cream that we know in Japan. The other one is gelato. Italian style. Next door, there is another place called Big Daddy Pastry. It also has American pastry products. a very nice place. If you want to eat different products when you arrive if you want to eat products you haven’t tried before you can also taste that. I am here. I had mentioned the prices. Order at the entrance. You saw the bill when it was given. It should be 2160 lira. If I remember correctly the amount we paid. Shall we have some soft ice cream too? Sure, bro. Ice cream. Like I’ve never had rice pudding. We will eat soft ice cream. Sadi has gotten used to it now. We got him used to it at the last stop. Exactly. Let’s get our ice creams too. Then we can wrap things up. Our ice creams have arrived. Let’s get started quickly. Whoa. What are you saying? The cocoa flavor is a bit more dominant but it can be easily enjoyed in any season. It’s light though. Very light. It flows smoothly. There is an advantage to its softness. I really love this ice cream. The quality of the milk is more noticeable. The flavor comes out more like this. By the way, the cocoa is really nice too. You can get both mixed together like this or you can get them separately. Apart from the ice cream at Jum Burger, there are more varieties at Big Daddy. I should mention that specifically. Each of the ice creams is 120 lira. Normally, for this type of ice cream, there’s a ready-made mix. They put that into the machine. The machine mixes it and turns it into ice cream. It’s not like that here. Here, they prepare it from scratch themselves. They put in the milk. They add the other ingredients. And they combine all of it, to mix it they make it from scratch. That’s why I think it’s more valuable. A more handmade product. Let me put it this way. Also, because it has an American concept. You can also get a milkshake with a burger. I think that’s very nice too. These are not concepts that we see very often in Turkey. That’s why I liked it. It’s great that there are ice creams but that you have eaten The truffle burger is amazing. It has real truffle shavings on it. I mean, I’ve never seen anything like this anywhere else. They actually put real truffles in it. They also serve it with the bread taken off showing the truffles while serving. That’s why you’re very lucky. Enjoy your meal too. I think it was a nice video again. And I’m glad I filmed the video with Sadi. I’m very lucky too. We had a wonderful day. Bro, I’m very lucky. Thank you so much again. I hope you liked the places we went to. I liked them a lot. Especially the places we went to today are really beautiful, but places we can go to that you recommended, I’ve added to my list. There are a lot of places. They have different concepts among them. I will try them in the future as well. What I want to say to you is, Sadi recommended this place. Thanks, bro. I hope we see each other in the next video or broadcast. Of course, we will see each other. We will definitely see each other. Today was a delicious City Tour guide. We were in Izmir. We always talk about Izmir. I love it very much. I love the people of Izmir very much. There are a lot of places to discover here. That’s why when you come, if you explore the places in this video, if you discover them thanks to us, we are very happy. If you liked the video, pressing the like button would make us very happy. At the same time below, a hype button appears. You can also press it to support us. It’s very important to support us with your comments. I read each one individually. I respond to each one. Not just from YouTube, I also respond when you write on Instagram. Witness is here. He responds to what is written on Instagram. Yes. I am a live witness example. Yes. Exactly. I respond to everyone. That’s why, I am waiting for your comments, your support, your recommendations, all of them. Next week on Thursday at 7 PM, I will be back with a new video. And, I will be with you from Japan. So don’t miss next week. Don’t miss this week either. Right? No one should miss any video, man. Okay. Those who miss out lose a lot anyway. Exactly. So, see you. Goodbye.

Şehrini Gezdir bu hafta İzmir’de. Bu video Trendyol Go by Uber Eats iş birliğiyle hazırlanmıştır.
Bu bölümde takipçimiz Sadi Taşan rehberliğinde, İzmir’in farklı semtlerine yayılan lezzet duraklarını deneyimliyoruz.
Güne Karşıyaka’da; Eggs Benedict, füme antrikot tabağı ve sucuklu çılbır gibi nitelikli ve güçlü lezzetlerden oluşan bir kahvaltıyla başlıyoruz. Ardından Mavişehir’de, şehrin imza tatlarından kumru için keyifli bir mola veriyoruz.
Hemen ardından Bornova 1. Sanayi’de yer alan meşhur bir esnaf lokantasına uğruyor; fırın kebabı, “hayat kadar acı” et tabağı, ekşili köfte ve keşkek gibi klasiklerden oluşan geniş bir seçkiyi tadıyoruz. Salaş bir mekanda ise ayaküstü köfte deneyimliyor; finali ise iyi bir sütlaç ile taçlandırıyoruz. Rotanın son bölümünde Alsancak’a geçiyor ve çok lezzetli bir burger tadıyoruz. Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

Siz takipçilerimize özel bir sürprizimiz var! Trendyol Go by Uber Eats’ten İzmir’de vereceğin 400 TL ve üzeri tüm yemek siparişlerinde 200 TL indirim seni bekliyor.
KOD: 35LEZZET200
Siparişini ver, favori lezzetlerin kapına gelsin!
Kampanya linki: https://tgo.gl/ayakustulezzetler_izmir_youtube

Giriş: (00:00)
Bondi Bakery: (04:40)
Dükkan Sandwich Kumru: (16:08)
Zaim Usta Et Lokantası: (25:35)
Köfteci Tamer: (36:44)
Jum Burger: (45:41)

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, 14.11.2025 tarihine aittir.)

– Bondi Bakery – https://maps.app.goo.gl/i3HRT4Cu37KpRVkL9
– Dükkan Sandwich Kumru – https://maps.app.goo.gl/G44pQBT2iz4a2WM26
– Zaim Usta Et Lokantası – https://maps.app.goo.gl/wbBYHWTvXpjS2dcD8
– Köfteci Tamer – https://maps.app.goo.gl/zGprEb3RmzRA3BYCA
– Jum Burger – https://maps.app.goo.gl/UFomPgnGg8ANXpiY8

#AyaküstüLezzetler #işbirliği #İzmir #İzmirLezzetleri #reklam