A month ago the 17th Istanbul Biennial officially opened and it will run until 20 November. This year’s biennial takes its inspiration from compost, a natural fertilisation method in which many different organic wastes are brought together and decomposed. Also, its venues spread over the city and invite Istanbulites to discover.&nbsp;So we did. If you are planning to visit Barın Han and worry about what to eat, check the following tips. And bon appetit!<h2 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Take-away</h2>Çemberlitaş Börekçisi: Kürt Böreği is our favourite. You can have it when you go to work, or you’re on your way back home, or you’re on your lunch break. It’s always warm and tasty.<img src="https://images.aposto.com/2022/9/5/1665742173141.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.66" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h4 fr-original-style="text-align: center;" style="text-align: center; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Çemberlitaş Börekçisi</h4><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Gedik Paşa Pilavcısı: Pilaf is served from the glass cart in front of the shop. You can either order chickpea-pilaf, chicken-pilaf, or all three, and a glass of ayran goes well with them.<h2 dir="ltr" fr-original-style="" style="margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Let’s sit and order</h2><a fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjMxNWJkYTE4NTU1MWUwMDA2N2NiOThiJnN1YnNjcmliZXI9NWVjM2FlZWVhN2RkOWMyZTk5NDFkYzEwJm5ld3NsZXR0ZXI9NjJhY2FiNjM2MDYyOTIwMDA2ZTYyZDBkJnB1Ymxpc2hlcj02MGEyOWQ1ODQ2ODFlMTAwMDY2YTVlMWMmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZkZWhsaXpyZXN0b3JhbnQlMjUyRg==" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Dehliz</a>: On the ground floor of the 450-year-old Vezir Han. Sevan salad and döner, which are their own recipes, are the most preferred ones. For vegetarians, a plate of zeytinyağlı with rice in the middle is the best choice. We could swear that the view you see when you descend the stairs makes you hungry, but we can't prove it.<a fr-original-style="" href="https://link.aposto.com/click?uri=aHR0cHM6Ly9saW5rLmFwb3N0by5jb20vY2xpY2s/aXNzdWU9NjMxNWJkYTE4NTU1MWUwMDA2N2NiOThiJnN1YnNjcmliZXI9NWVjM2FlZWVhN2RkOWMyZTk5NDFkYzEwJm5ld3NsZXR0ZXI9NjJhY2FiNjM2MDYyOTIwMDA2ZTYyZDBkJnB1Ymxpc2hlcj02MGEyOWQ1ODQ2ODFlMTAwMDY2YTVlMWMmc291cmNlPWVtYWlsJnVybD1odHRwcyUyNTNBJTI1MkYlMjUyRnd3dy5pbnN0YWdyYW0uY29tJTI1MkZhc2xhbnJlc3RhdXJhbnQlMjUyRg==" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Aslan Lokantası:</a> An artisan restaurant serving those working in the Grand Bazaar, Sultanahmet, and Çemberlitaş since 1986. Spinach soup and stuffed leaves are among the favourites.<img src="https://images.aposto.com/2022/9/5/1665742130345.png" style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px; border-style: none; position: relative; cursor: pointer; padding: 0px 1px; box-sizing: border-box;" width="550" ratio="0.67" fr-original-style="display: block; vertical-align: top; margin: 5px auto; text-align: center; width: 100%; max-width: 550px;" fr-original-class="fr-draggable"><h4 dir="ltr" fr-original-style="text-align: center;" style="text-align: center; margin: 0px; color: rgba(0, 0, 0, 0.85); font-weight: 500; padding: 0px; box-sizing: border-box;">Çemberlitaş map</h4><hr fr-original-style="" style="height: 0px; overflow: visible; border-bottom: none; clear: both; user-select: none; break-after: page; box-sizing: border-box;">Check this out! Weekly travel and culture journal Soli (aka sis) prepared special neighbourhood guides including essentials of the hood for the 17th of Istanbul Biennial visitors. A few weeks ago, Soli saluted you from Çemberlitaş. <a fr-original-style="" href="https://aposto.com/i/soli-is-at-17th-istanbul-biennial-cemberlitas" style="color: rgb(9, 9, 9); text-decoration: none; background-color: transparent; outline: none; cursor: pointer; transition: color 0.3s ease 0s; touch-action: manipulation; user-select: auto; box-sizing: border-box;" target="_blank">Read the full guide</a>.

chickpea ile ilgili hikayeler