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  • Alp Sirman

    I dedicated the first half of the year to intense pide research and among the best bites of 2011 were everything at Pideban in Sariyer. But squeaking ahead by a hair is the kulbasti at Kenan Usta near Taksim, which offers a trinity of textures and flavors. Marbled meat medallions are grilled over charcoal and their own fatty juices are absorbed by a thin lavas, which is subsequently toasted. The juicy meat, crispy lavas and another flimsy sheet of bread are served layered on a plate.

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