Kadıköy Bazaar: The Heart of Anatolian Side

Explore the market with students from the Yeditepe University.

Kadıköy Bazaar (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Explore the Kadıköy Bazaar

Kadıköy is an extremely colourful and vibrant district of Anatolian side of İstanbul and is very close to Yeditepe University. It is where social, gastronomical, cultural and business life meet just across the historical peninsula. There are a wide range of establishments at the Kadıköy Bazaar area, which is famed for its greengrocers, fishermen, spice shops, patisseries, taverns, coffee shops, cafes, pubs and welcome both locals and tourists. 

Fruits and Vegetables of Greengrocers (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Everything your stomach desires

Kadıköy Bazaar has just about everything you could need and want in your pantry. All kinds of food and beverages as well as examples of Turkish cuisine suitable for anyone's taste are possible to find at the Kadıköy Bazaar. 

Vegetables of Greengrocers (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Fruits and vegetables

Each of the fresh fruits and vegetables that come to Kadıköy shops in the very early hours of the morning are carefully placed on the stands. Gastronomy and Culinary Arts students of Yeditepe University visit to study the wide range of ingredients, their varieties and different methods applied in their presentations.

From Field to Sacks (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Favorite seasonal vegetables are displayed in bags and sell out quickly. Stands are quite crowded every hour of the day. Everything needed for a fresh and nutritious salad can be found from Kadıköy Bazaar stands.

Oldies but Still Goldies (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department


Although new technology is all around us, traditional methods are goldies. These are used to weigh the vegetables.

Pumpkin with the Variety of Recipes (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Pumpkins

Pumpkin allows cooking a variety of recipes from soup to dessert. Turkish people generally prefer to cook the pumpkin with syrup and walnuts in the wintertime. Therefore it is possible to see the pumpkin on almost all the stands of Kadıköy Bazaar.

Pumpkin with İç Pilav (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Pumpkins might be carved not as Halloween decorations, but for rice stuffing. 

Hamsi: Fish from the Black Sea (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Fish

The famous fish markets are located in Kadıköy with their variety of choices. Fish in these stands can be enjoyed in restaurants, taken home or eaten as a street food, in the form of a fish sandwich. Gastronomy and Culinary Arts students of Yeditepe have the chance to see different types of fish very early in the morning.

Olives: The Major Part of Turkish Breakfast (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Olives

Turkey is quite productive in terms of olives and it is possible to see a variety of olives on Kadıköy Bazaar stands. Either as a breakfast menu item or as oil, olives are one of the leading actors of a delicious meal or a nice breakfast.

Variety of Pickles on the Kadıköy Stands (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Pickles

Pickles have an important place in Turkish culture which has become indispensable for Kadıköy stands. There are different varieties and assortments of pickles on Kadıköy stands.

Apple Candy: From My Childhood (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Candy

A tradition from the past to the present. Kadıköy is a center for traditional candy shops. Here are a selection of glazed apples. 

Vegetables: Sun Dried and Hanged Down from Shop Ceilings (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Spices and dried vegetables

Kadıköy Bazaar stands are famous with legumes, spices, dried fruits and vegetables that come from different areas of Turkey. These products come from different cities of Turkey and put on the Kadıköy stands. Many restaurants of Kadıköy serve the dishes that are cooked by sun dried vegetables with filling herbed, spiced rice and meat which are traditional in Turkey.

The Symbol of Winter: Street Chestnuts (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Chestnuts

With the arrival of cold weather, chestnut vendors take their places with their carts on the streets of Kadıköy. These chestnuts are indispensable for locals.

The symbol of Kadıköy Streets: Street Simit (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Simit

Simit is cooked in stone ovens with wood fire; It is covered with molasses and sesame seeds and is sold on almost every corner of the streets in Kadıköy with simit carts. It is possible to see people enjoying one and even sharing their simit with seagulls.

Turkish Coffee: Amazing Scent of Roasting (2021) by Yudum Tuğçe ErkliOriginal Source: Faculty of Fine Arts, Gastronomy and Culinary Arts Department

Turkish coffee

Kadıköy coffee shops sell or serve Turkish coffee after grinding coffee beans. Don't be surprised if you see long queues in front of the coffee shops because of the irresistible scent of freshly-roasted coffee.

Long lasting love story...

"A cup of Turkish coffee, remembered for 40 years"

Credits: Story

Photos: Yudum Tuğçe Erkli
Creator: Prof. Dr. Sibel Ozilgen
Editor: Ozan Aydın

Credits: All media
The story featured may in some cases have been created by an independent third party and may not always represent the views of the institutions, listed below, who have supplied the content.
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