DÜZCE LEZZET REHBERİ 100 + yıllık pideci, 92 yıllık lokanta, 67 yıllık köfteci, 53 yıllık börekçi

DÜZCE LEZZET REHBERİ 100 + yıllık pideci, 92 yıllık lokanta, 67 yıllık köfteci, 53 yıllık börekçi

You will raise your hand, there is no other beautiful Düzce than this you will say. I don’t need to chew, it’s finishing. Where did you get the idea to put coins in this? Bro, I’m eating half a pide, I have diabetes, I can’t eat too much, you know. I did it for his grandfather, I did it for his father, now I am doing this. We have şıra (fermented drink), liver, meatballs, piyaz (bean salad). This quartet is famous here. I never would have imagined, you see. It’s probably unique in Turkey. The most affordable one I’ve eaten, one of the most delicious things. Here is Turkey’s first cola. they produce, There was a significant effort in obtaining the geographical indication. has put in effort. We are not doctors, but we have many patients. At Ayaküstü Lezzetler There are approximately over 600 videos. And in these videos, you really need to go. what we want but very beautiful places that I couldn’t visit until now there are places. One of them is Düzce. Starting from Istanbul, approximately 2 After a journey of about 2 hours, we arrived in Düzce. The distance of this road is 1.5 hours. on the highway, in the North Marmara Highway really like cream passed very comfortably on a road. Then a half-hour drive on the Anatolian Highway and afterwards to a beautiful city we arrived. Honestly, such a beautiful city I was not expecting. Very organized and at the same time a lush green city. Let’s see if the flavors are good? The things that brought us here are the most of course focused on flavors at first it happened. There are many old restaurants. There are meatball vendors who are 80 – 90 years old. In fact, Turkey’s first cola is here. there is also a soda company that produces. You will be able to see all of them in the video. What you will do at the beginning of the video is very you know well. Don’t forget to like the video, and if you are not subscribed, subscribe to be and after the video ends and then support us in your comments. don’t forget. Düzce Flavor Guide is starting. Historic Pastry Chef İsmet Usta’s we have arrived. We will start the day with a delicious pastry. Not just me but also People from Düzce also start with pastry. This is a pastry shop opened by İsmet Usta in 1972. But the main branch, that is the first the place that was opened A shop located on Gaziantep Street. This place opened about 1.5 years ago or so. I think it has turned out quite chic. Spacious, comfortable, there is quite a distance between the tables. We are currently eating our pastry in an air-conditioned environment. We have 3 pastries in front of us. The most important of these and really here the water borek, which is one of the reasons we come here. I will describe this special pastry. but let me describe the others as well. There is a pastry called Kemeraltı. Such tomato pastries in İzmir Kemeraltı There is a master who makes minced meat pastry. They made one inspired by that. but the dough looks amazing. They made one with herb cheese. There are pastries here too. In total, they make 6 types of pastries. Including the Bosnian pastry as well, but we will try 3 of them. At the same time, we have a very beautiful olive from Milas. And here we have Ezine cheese from Çanakkale. Tomato and a cold platter is definitely a must. Here, you know, we have to have something for breakfast alongside the pastry. You can also get these when you want to say something. We have a nice tea. Let’s start the day with tea. This is an interesting water borek because it contains 2 types of cheese. One is a cheese similar to Circassian cheese coming from Kızılcık Village in Aydınpınar. The villagers make this and they regularly prepare it for here. The other cheese is mozzarella. In a very interesting way. Normally, the formulation hasn’t been like this from the past to the present. but recently they added mozzarella as well. In a style that could rival Adana borek. I think it’s a pastry. Because in Adana borek, the dough flavor is you don’t take too much. You get a lot of cheese flavor. But in this one the mozzarella pairs wonderfully with the dough. Mozzarella and a Circassian style cheese. Let’s taste it and then I’ll comment. Look, the crunchy pastry of the borek immediately lets go of itself. The pastry of the borek is made with flour, water, and lemon salt. So there’s very little starch, which is why the crunchiness is just right. The dough slices really should be. just enough and very beautiful. set. When eating borek, especially enjoy the cheese. I don’t want it. So beyond the taste of cheese is the borek. I want to taste the dough. Because for me, borek means means dough. That dough needs to be beautiful. Here, cheese doesn’t come to the forefront. but it’s a very beautiful flavor. gives. There is both Trabzon heritage in the family and there is Caucasian heritage, There is Abkhaz heritage. Therefore, there are two different cultures. they combine it a little bit. There is Trabzon butter. A little bit is definitely a must. of course that margarine is used in this type of pastries exists. They mix the two and prepare it. I think this was very good. Now let’s move on to the other pastry in Kemeraltı. Kemeraltı is a somewhat interesting pastry. Ground meat with tomatoes. So, I actually will be eating pasta. time is definitely the two ingredients I want to put in the pastry we will be tasting. It will be a somewhat interesting experience. Let me cut this a little. Look, the dough in this one tastes a bit. it comes more. A crispier dough. This is already like the other pastries. not on the tray. Small small like this portion as a pastry the size of a handful. They cut it and you can get a half portion or a full portion. Let’s see if there will be any sound? Did you hear it? Okay, right now probably everyone is ordering pastries online. Or they’re taking out the pastries from the freezer if they have any. Bro, for example, while I’m watching the pastry that’s my weak point. So meatballs and pastries, both of them. I always have them in the freezer for sure. I have pastries from very interesting places always from the freezer. Right now it can receive a geographical indication my freezer. I also really liked Kemeraltı. Now, to try my third pastry, I’m taking it in front of me. This one is with herbed cheese. is passing. Again, it’s roll pastry. I love roll pastry separately because I don’t think the dough is too oily. So if it’s well adjusted, it’s really very it becomes delicious. There’s a sharp smell in this one. As for the filling It’s the same as water pastry. It has both Circassian cheese and mozzarella. But I see parsley. There’s one more herb. lemon, the taste of lemon comes, it’s acidic. Come on, say it. Say it, say it. It’s impossible for me to find. It’s really very nice. Ogün, come sit next to me. Now, bro, into this… Where did the idea of putting in the cibes come from? So, I’m against the cibes herb. I have an interest. In Istanbul, appetizers are usually served in fish restaurants. as a question comes to my mind when they bring it. The sign has formed. I wonder if it will work. I made such a mixture. I’m trying it because I like it. Definitely very nice, but a little bit. such acidity level it feels like a bit of the aroma of that herb because it gives too much. Yes. Will everyone like this? I don’t know. but I liked it. by the way. I loved it very much. Are there fans of this? Yes, there are. Especially We sell a lot, yes. It runs out quickly. Very nice. This is the last pastry right now for example, the one you just ate. There isn’t any more today. Bro, the products are very nice. I can especially say that. You have done a great job on Kemeraltı. I mean, both the quality of the ground meat is very… good, and the taste of the tomatoes is very… It sounds nice. I have never experienced such a summer season. You eat pasta with minced meat and tomatoes. Lasagna vibe. There is indeed a lasagna vibe. But the dough seems to be different from this. isn’t it? different. What’s the difference with that? The dough of the water pastry needs to be a little more… we are making it solid. I mentioned it. Yes. The flour we use for that is a bit more… different. A bit more fluid. But we don’t make it too oily, as you can see. Some kol böreks outside are very oily. I mentioned that. I said that the pastry is not very oily. Normally, kol böreks are always oily. The oils we use are always quality oils. A softer dough. this is the time. softer. We are rolling it out a bit more. It’s fermenting. There is no yeast in this. Yes. It’s fermenting a bit more. It’s waiting. Its process is a bit longer. Compared to water börek. Very nice. Honestly, kudos to you. Thank you. Enjoy your meal, friends. Very nice. I will keep eating this. I will also taste a bit of the cheese. Thank you. Thanks. Now, a 53-year-old day We started at the pastry shop. This of course surprises me. Because in a place like Düzce a pastry shop like this for 53 years its existence and the same making pastries in the same way even offering innovative different flavors a beautiful thing. But here in Düzce, there are too many things. So its history is approaching 100 years. there are many businesses that exist. As people hear and learn about these things, they are surprised. Because when setting off from Istanbul, the road eating somewhere above if you were to try to eat, you would go to Ankara there aren’t many places. You can take a break in Bolu. You know, most people ask me. You know how you ask, where is it? because I’m going to eat. Duzce could be one of the good addresses. Because in this video, you will see its meatball vendor, a tradesman’s restaurant, its döner shop, its soda vendor, the ice cream shop, all of these have been around for 50 years. businesses that have overturned. The pastry shop is also one of them. Also cibes herb… I never imagined that, you see. It is probably unique in Turkey. I will also get some Ezine cheese. Talking about Ezine cheese like this. I don’t think they put it there to have it. The olives are the same way. It was an award-winning olive. It really tastes very good. This is just like Greek Kalamata. It looks like. It has been scratched. Very nice. With meat. It will leave its oil on the palate like this. Oh, my mouth is watering as I talk about it now. Anyway, I’ll eat on your behalf. The nice thing is this. You know, I live in Etiler. From there, to a pastry shop in Eminönü. to go It takes an hour and a half when I get up. This takes two hours. I mean, another half hour. with too much distance. So, more in terms of kilometers. but at least coming on a smooth road without experiencing stress You can eat pastries here. A lot of flavors after the pastry. you will see. I have kept the pastries waiting a little bit, of course. but for the water börek again I will turn back. The water börek is available here individually. so it is served with cheese but in the old shops on Gaziantep Street there is also minced meat water börek. So especially if you are curious, if you want to taste, you can go there. Our bill has arrived. The portion of water börek is 125 lira. All other types of börek are portioned. 150 lira. So this is Kemeraltı and similarly herb cheese is 150 lira each. Cold cuts platter for 2 people it came to 200 lira. The cheese arrived in 3 slices. 210 lira. Our olives are 80 lira. Our tea is 25 lira. Let’s finish this place. The whole team together enjoys the taste of the pastries. let’s go out. We’ll meet again at the next stop. For the second stop of the day at the Old Industrial Bazaar We have arrived at Rumeli Restaurant. Brother Burak is next to me. Brother Burak, how are you? Thank you very much, thank you very much. Welcome. It’s good to be here. Thank you. You welcomed me so nicely and you explained it so well that I said I should get this on camera. You need to explain it in front of him. Because I can’t explain it better than you. We have three dishes in front of us. but here let’s talk a bit about its history actually. Isn’t it very old? We are actually an immigrant family. We are Yugoslav immigrants. Very nice. We came from Bosnia and Herzegovina in 1922. Different from ’22 to ’33. worked on the floors. But in 1933, along with the tax certificate My grandfather’s father started a business. My grandfather, my father, and I. Very nice. The place we are currently is the Old Industry Bazaar. It’s referred to as Rumeli Restaurant. I run it as the fourth generation. We also enjoy hosting you. Thank you, brother. Thank you very much. Thanks a lot. Here, people can eat different dishes. Especially when they come to Rumeli Restaurant, there are flavors they can only find here. One of them is in front of us. Rumeli kebab. It is made from tenderloin, and it is lean. It happens after a 3-day marinade. It is something I will not see anywhere else. High in spice properties, It is a dish that we have combined with its meat and spices. Very beautiful. Here we have our lamb stew. You can find it everywhere, but I this lamb stew I said ‘beef’ to my favorite customer. I have sold a lot. Its feature is this. Well, we eat lamb but it doesn’t resemble lamb at all, They say it doesn’t smell. The cooking of this too Bless my master’s hands. It has one hand. You will understand what I mean. This is our shepherd’s stew. It is everywhere, but I I describe its feature like this. Normally, it is chopped finely, seasoned with shallots, but they all have an average flavor. For example, if you add too much onion, it ruins the meat, if you add potatoes, it sours the juice. It has timing. Because it has timing, this is also a very popular dish here. So it’s a dish that must be eaten before leaving. I should tell you that. How long to boil lamb? Approximately 4.5 hours. The soups come out at 6 in the morning with us. put in at 6 and until 10:30-11. It is a dish that is cooked in a pot and in the oven. Very nice. So that’s why it becomes shredded. That’s why its flavor is more like mine. more pleasant for. to the patients, a dish recommended by doctors. If it were up to you, you would have put 4-5 more plates here. You said you have to try this too, you have to try this too, but I’m trying to limit it as much as possible. We will continue with drinks besides the food. What is this, man? This is more of our Balkans. what he/she did, this is a syrup that comes from our region, It is grape juice. No one does it like us anymore. No one does it this way. If you want, take a taste. Lightly mayonnaise-like, sour, with a lot of acid. For example, now people boil the syrup like compote and make it. Yes, I don’t do such a thing. I still do it the way I learned from my grandfather, the way my old masters showed me. We pull the small carmine grapes. We tie a small oak barrel at the mouth. We add a little water from above. We open it. It drips until morning. It waits for two days, we add the sugar. We serve it three days later. So the syrup you made on Monday we sell on Wednesday. It’s almost as if it will ferment like this. This will turn into vinegar. Yes. Nothing else will come from this. it has started fermenting, as if it was taken at that moment. The sourness is already beneficial to the body. Otherwise, no one drinks the other one because it’s sweet. True, true. But those who know have the syrup, liver, meatballs, bean salad. This quartet is the most famous for us. Do we have to eat liver too? A little liver with meatballs, a bean salad and a syrup. So how about this meatball topic? You also have a different kind of meatball. you are making. It is pure with us. 100 grams for one kilogram of minced meat we add ingredients. There is no bread in it. It is kneaded well. A portion weighs 160-165 grams. it will come. It is cooked briefly over a high flame. You are making Islama meatballs. Islama bread is different. The meatball is the same, Islama is the bread we know. Nothing has changed. A quite ordinary person said, You need to go there and eat Islama meatballs. That’s why a few more days. You need to come. You can be my guest. God willing. Thank you, bro, thank you. Okay, The breads are special too. The breads are the usual baston bread of Düzce. Everyone loves it, the locals call it market bread. This is also the village bread from one of Düzce’s distinguished bakeries, pan bread, they make it with potato water and so on. It has a different color. They give it potato water, to make it yellow. I see. Normally, people from Bolu have potato bread. Yes, this is similar to that. It’s different, unique. This one is also very different. Very nice. So there are 4-5 types of bread. I am giving here. According to the desires of each incoming customer. I give bread. Wow, great job bro, very nice. Bon appétit. A 92-year-old restaurant. Exactly. A restaurant that is approaching 100 years. number I don’t know how long it’s been in Turkey. I think there are about 18. Really? Wow. I believe it’s 18. There are 2500 in Japan. In Japan? The number of companies over 100 years old. 2500. Hopefully, we will be like that too. Hopefully. As long as the quality continues the same. Did you see the boy? Yes. Is there an eye to do that? You will say it, I won’t say it. I think he will do it. Hopefully. I think he will do it when he grows a bit. Bro, thank you very much. Enjoy your meal. I will taste the dishes, I won’t keep you any longer. Work is busy, as you know. Thanks a lot. Thank you. Thanks a lot. It’s easy to say, but it’s been 4 generations, for 92 years in the same city, you provide the same quality of service. You can see the crowd behind me. Even though it’s a bit outside of the city, many people come here. To eat food, and shortly we will also have dessert by the way. They have very interesting desserts with an interesting talcum powder. When I saw it, I said I won’t eat this. I need it. Set some aside for me. Don’t worry bro, they said there will be leftovers. Now let’s start with Rumeli kebab. Bro! Bro! They said it marinates for 3 days, I was guessing it would be soft as well. I swear I didn’t crush it with my teeth. Look, I crushed it with my palate, it has disappeared. It’s good. I don’t need to chew, it’s ending. Bro, this is very beautiful. thing. The image shows it’s very spicy, it’s not something for me I thought. It has nothing to do with it, You can taste the meat. 3 days of marination is clearly visible. is making itself. Meat is disappearing. If there is someone without teeth, grandma, grandmothers. Bring it here so they can mash it with their palate. The meat breaks apart that easily. That’s why it’s very nice. I am setting this aside. On the way back again. Now boiling takes about 5-6 we have been waiting for minutes. The water around it froze because of the collagen. I mean, it’s an incredible sight. Look, Did you see? The water froze directly. So this means that when boiled together with bone broth, this is how it turns out. They said they started boiling it at 6 in the morning. Slowly in the oven, like this, drizzling over it, I will also enjoy this while swallowing. It looks very nice. Look, when we say ‘esnaf lokantası’… I need to take a picture of this. it’s necessary, you know. I really apologize. This kind of thing cannot be. You didn’t see it from that side, but the meat is bright pink. I’m taking this for you. Such a meat cannot exist. It looks incredible. It was going. It was going with excitement. My hands and feet got tangled up. Well, we probably didn’t spread it around. Honestly, you shouldn’t miss this scene, Muhammed. Let me show you the meat. It’s pink in color. It’s cooked over a very low fire. It’s very clear that it was cooked on low heat. The timing of this, what they put inside, bone broth… These really make a difference. Making boiled dishes seems easy from the outside. It may seem easy, but I think it’s very difficult. something. Because when you get the setting wrong, the lamb… You might as well throw the meat in the trash. So, lamb is very tasty. meat, but the juice of this, after you don’t trap the fat inside… cooking it this way is meaningless. I think the size of the potato next to me is like this. It should be. It really should be big. You stab it like this with a fork. you will eat it bite by bite. I’m tasting it. Bro, I forgot to chew here, look. Honestly, there’s no such thing as chewing. Above my expectations. a dish. I understand why they are so good. So it has been the same quality for years, because they provide service in the same style… …formulations because it is very obvious they don’t go beyond. And I think he said Because we are Yugoslav immigrants. Immigrants really do this job very well. Especially the masters coming from the Balkans, people who know how to cook… …really food in Turkey on this subject has pushed its quality a bit further they became. That’s why I love Düzce. I was very curious. Because there are 24 different ethnic cultures of people here. So there are different nations. There are Abkhazians, there are Caucasians, there are Circassians. There are also Bosniaks. Whatever comes, all friends here live together. The characteristic and beauty of Düzce. I think so here too. So the quality of the food is this much. good one of the reasons for this… …here very different from many different places the presence of people in the identities… …and it also brings along food cultures they are. I loved this dish as well. The taste, the salt is just right it’s oily but doesn’t feel too oily. Really, the taste it leaves on the palate, I don’t remember having such a good taste at a local eatery. Let me put it this way. Potatoes, the incredible consistency. Burak, how do you make this marination? The guy left, I asked a question and he left. What do you use to marinate this? Carrot and onion are grated. It’s fried generously. We add water. We cook the meat. We boil it. After straining the carrots and onions, the bone we add the water and put it in the oven. Well done. Thank you, brother. Thanks a lot. It just came to my mind. There was an incident here. I mean, if there’s such a water when I find places like this I get so happy. I mean, I recommend you with my eyes closed. I can eat This is one of the local restaurants. Can we get this bread, On our way out? You’re telling me not to interfere, You’re saying the same thing. The bread thing. Did you expect such a place in Düzce? Such a place in Düzce, I never expected. And right now There is a price list over there. My eyes are drifting there, but like this. These prices can’t be real, bro. I mean, this quality at these prices. if it offers meat dishes, rice, cacık is all 400 lira. Bulgar rice is at least 50 lira. Dried beans are 100 lira. Let it be little. Cabbage roll is 70 lira. Stuffed pepper is 70 lira. Plain döner is at least 190 lira. Full is 280 lira. Is there even döner left for 280 lira? They make döner, but 75% is said to be minced meat. That’s why I didn’t want to try it much. It didn’t look like a fatty döner. I prefer my döner to be a bit fattier. and I like it with meat. Therefore, I chose to try the soupy one instead. I wanted to try the dishes. In this video the thing that makes me saddest is this plate to be quitting. Look at the thing that makes me sad. I will come back again to eat this. To Duzce. Space soda, Duzce brand. They are also Bosniaks. As far as I know, it’s quite old. 1958. Interesting, but does this sell? Neptune? Its biggest feature is that there’s no glucose. They make it with regular beet sugar inside. 100%. I’m tasting it. It already started to froth directly. There are 100 million bubbles. from our childhood. The same as that one. Nice. Especially regarding this soda, the Uzay brand. there is also a video related to this you will find something. Don’t worry. The part of the video up until now if you liked it if you press the like button a lot I would be happy. At least a Rumeli restaurant’s you can press it for your sake. Now we have shepherd’s stew. This is also made from ribeye. A ribeye with the fat removed. of its meat. As far as I can see, the water underneath again very beautiful. Bread will be useful again. The feature here is also the pearl onion. to use. I really like pearl onions a lot I love it. Especially like this barbecue or something if there are pearl onions next to garlic these are a must on the grill in a pan together with some olive oil It needs to be cooked. Yes, let the bread take center stage again. Because the water underneath is with the bread It’s really very suitable for eating. Bro, and the smell is really strong. It’s really coming strong. The taste of the pearl onion is a bit in the water. there’s more. The meat is so beautiful. So, in none of the meats I ate here, I hardly had to chew at all. I don’t understand why this happened. Without exerting too much effort. The quality of the food is evident. You don’t have to chew too much, you can swallow it directly. I really liked all three plates. I’m going to do something like this. I normally wouldn’t do this too much, but. To try the taste of this wet meatball. I want. Since I’m here, I’m curious. If these are this beautiful and many people wet meatball if they say you need to eat it I will listen. Burak brother, a wet meatball. Will I take it? 1. Thank you. Our wet meatball has arrived. You know that it’s more important than meatballs. how is the bread how it is soaked and what kind of taste It has important ownership. That’s why I tear the bread like this. It reminds me of something like this. My mother used to make bread with eggs like this. She would turn it in the pan. the same as that it has become like. Fried like this on the sides. Beautiful. Meatballs, Burak brother just now As he/she explained. Just a little bit like this for 1 kilogram. onion, just a little bit of spice, It’s made by adding salt and such. In winter, he/she puts garlic too, but in summer, he/she doesn’t put it. You can eat it knowing that. Let’s have a taste. It’s a very delicious meatball but it’s not the best wet meatball I’ve ever had. Let me say it clearly and honestly. The bread is very delicious, but I’ve eaten better than this. No lies. But when I come and eat, I wonder why I wouldn’t say I ate it. It makes me very happy. The meatballs are really without spices, you get the taste of the meat. They didn’t put any additives inside, they didn’t put anything at all. The taste of the bread is very nice, it’s well-oiled. But in terms of bread, there’s something better. sauced and meatballs a meatball that is fattier in that sense because I love my style is a little different. But this is something that many people will like. style a meatball without any additives. In fact, it has been kneaded for a long time. It shows on the palate. I didn’t chew it again. I’m not chewing anything today. Chewing-free Duzce. The title is ready. Now, the meatball is very nice but since my pace today is a bit intense and the weather is also hot I won’t finish all of this. I will share it with Muhammed. In the meantime, we have a nice tulumba. Tulumba is another one here. it’s being prepared at the tulumbacı. But they burn you when you chat like this, bro. If he burns it, you’ll get angry, just so you know. they said. That’s why I wanted to eat here. Can we get the dessert, brother Burak? Okay, bro. This is normally a Duzce tulumba. It’s referred to as a ‘plump tulumba.’ We love it. The owner of this, the person who makes this tulumba actually makes it special for us. Isn’t there someone else like this? Normally, there isn’t, but when the demand increased so much, it became a thing. What do you call it? He had to give some to them too. What kind of cream is this? This is buffalo cream. Where does it come from? It comes from this garden village. I have a friend in Taşköprü named Salim. I love it a lot. We see each other with the whole family. Let’s say hello from me. He makes it himself. Okay. We’re eating the man’s cream. Is this how the service is done? I did this to you. Thank you. Normally on top of it… Not everyone likes hazelnuts. I did this, and also this one. Taste it. Honestly, thank you, but this… a little bit of a stiff dough It is visible. Tougher than normal. This won’t be soft. It’s only one day anyway. The next day it’s soft, we’ll throw this in the trash. This is original, really for two people. something that comes into one’s hand. Honestly, thank you, bro. Thank you very much. Enjoy your meal. If there is a dessert like this. usually plain I prefer the food, but this really special. They did not buy a product from the market. I love things in this style. I particularly recommend eating it with clotted cream. I think. Because clotted cream also looks very nice. Bro, I’ll take another look. Do you know why? The dough of this is different. Clotted cream is amazing. It goes very well with this clotted cream, but I think you could also add ice cream to it. So when you come here and take from this, then take ice cream in the evening, and when you pair the two together it could be much better. I cannot compare this to a regular pump. the dough they call plump is really the full name of plump pump is really it is. So nothing else can be said about this. There is dough, but it doesn’t bother. By the way, again with beet sugar. they are preparing. That’s why its lifespan is one day. It won’t be left for the next day. There is no glucose. It flows away because there is no glucose. It doesn’t burn your throat at all. These are what I felt and tasted. things. So, something you can get from a pump. you can get maximum flavor from this. This is how you eat a pump, bro. Look, those things over there in front of the screen. Everyone is looking at each other. It just wipes like this. But look, I’m going to say something. In this restaurant, boiled is one, pump is two. I will definitely come for both. Also, they serve the broth of the boiled one in the morning as a soup. So it’s a real fantasy. Thank god I don’t live in Düzce, seriously. I would probably weigh 150-200 kilos. I would keep eating, I wouldn’t stop at all. Bro, I haven’t tasted anything this delicious. How was I to know this would happen when I got here. We call it an industrial tradesman’s restaurant. So, the style we are normally used to. our expectation is that it will be something delicious. But for it to be this delicious. People don’t expect that. The tulumba was very good, but I… I will eat a few more. You won’t see them. In fact, I will get a package for myself too. Dear spouse, don’t worry. I am bringing some for you too. Let’s talk about the prices. Then we will continue with our next stop. Our receipt has arrived. In a very nice way. Boiled 380. Roasted 280. Rumeli kebab 280. Şıra 50. Tulumba with cream 80. Islama meatballs 250. I’ve never seen prices like this. for a long time. I don’t understand how the roasted dish is 280. You also eat in Trabzon, Turkey. You also eat in Istanbul. If it’s 500 lira in Istanbul, why is it 280 here? I can’t understand that. They make it incredibly delicious as well. Especially since they say boiled is 380. I ate it recently in Mastak. I paid 600 lira. So I don’t know. Both in terms of price and taste, I think it’s unbeatable right now. Very good. It’s the best boiled dish I’ve ever had. Let me put it this way. They say tulumba with cream is 80 lira. As soon as you mention the K of cream, they write 80 lira. Honestly, it’s frustrating. We’ll see each other at the next stop. Now we are in the center in Kültür Mahallesi. Behind me is Pakfın. This is an interesting place because it’s new for me too. I learned that hazelnuts are grown in Düzce. there is a subject. Hazelnuts are really grown in Düzce. and they make different products with it. In a way that is geographically marked. they are putting it up for sale. I think it’s a place worth describing. The food was amazing. It was incredible. I really enjoyed it. Right afterwards, there was a Servet tobacco cologne. It is an essential place for Düzce. We stopped by there. We bought a cologne from there. Many presidents in Turkey and from abroad many of the people who came also got their colognes they would buy it from there. For example, Ecevit from Ankara to Istanbul He would stop by there to get his cologne while coming. In fact, at the English Palace, the queen specifically has bought this brand’s cologne in a large bottle. Really interesting. So you can buy it from there when you come. Behind me are again the special products of this place. There is a Pakfın that sells one of them. They make hazelnut tahini halva. They also sell hazelnuts and they sell hazelnut paste. But there’s one thing. When we say hazelnut, we mean Giresun, Ordu, the Black Sea region always comes into play. That comes to mind. This time it’s something different. There is. They make it with Düzce hazelnuts. We will see that too. They have also received the geographical indication. There are a lot of products inside. We will taste all of them. I will also introduce you to the operator. They will probably mention a little about the hazelnut tahini halva for which they received the geographical indication. Let’s go in. Now we are with Aytuğ Bey from Pakfın. Hello. Hello Mr. Onur. Welcome. Thank you. How are you? Thank you. I am good too. You were explaining so beautifully that I thought we need to record this. Thank you. Because there is really a product worth describing here. Yes. What is our product? This is our hazelnut tahini halva. Our product has a Düzce origin label. It’s made entirely of hazelnuts and tahini. We use 32% hazelnuts. 32%. I would like you to taste it. Let me give you a… Let me give you this. Let’s take it. Try the taste. The hazelnut content is high in it. It is a mixture of hazelnut and tahini. It is our geographical indication product. Coming to Düzce and buying souvenirs like this. No one can resist this. This is also a bit of regular tahini. less oily compared to halva. Less oily, yes. A little more like a flour consistency. It melts in the mouth. It melts in the mouth. Exactly right, exactly right. You can do things like that with this. You can put it inside a dessert, or on top of it. Of course. You can crumble it. It really crumbles in the mouth, It just melts in your mouth anyway. When cutting, the hazelnut crumbles as well. It sounds very nice. It gives a very nice hazelnut flavor. It has a bit of sugar. That’s probably not refined sugar. right? Beet sugar. Okay. We don’t use glucose. We only use beet sugar. Very nice. Hazelnuts are, of course, essential. Hazelnuts are certainly one of the indispensable values of our Duzce. Our source of livelihood. Many people don’t know about Duzce hazelnuts. Yes. Unfortunately. How long has production been here? We have been PAKFIN since 2011. we have been in production under this name. Of course, we were continuing before that but we were only working abroad prior to that. We started getting into this sector a little more after 2011. Our goal is to promote Duzce’s hazelnuts. Because 70% of Duzce’s income comes from hazelnuts. This is the first time I’m hearing about it. There are things. For example, I think many of you probably like this chocolate. Yes. Ferrero Rocher. By the way, this is not an advertisement. It’s really one of the products that I like. I consume a lot of it at home. The hazelnuts in this one, for example, are from Duzce. Yes. I was very surprised. They have factories in Duzce. They purchase hazelnuts with shells here and they buy almost 80% of the hazelnuts. They buy Duzce’s hazelnuts. In the chocolate industry. In the industry, especially hazelnut, Duzce hazelnut is number one. I mean, Giresun’s oily, for eating, Dried fruits are also delicious, they are beautiful. What we use is actually referred to as Giresun oily. Why is that? That’s what we call it. We call it oily hazelnut. The ancestors from Giresun, in the past, planted Giresun oily trees here. From these trees come the high-quality hazelnuts of Giresun, But the oil content is neither as low as the hazelnut from Düzce, which we call Çakıldak, nor as high as Giresun oily. It’s right in the middle. That’s why it makes you feel full. Normally, when you eat 70 grams of hazelnuts, Giresun oily hazelnuts give a feeling of satiety. But our Düzce hazelnuts are oilier. You can keep eating them as much as you want. Honestly, I could eat a lot. I could eat for a long time. Enjoy your meal. While sitting in front of the screen. It goes well while watching Ayaküstü Lezzetler. Yes. Can people place orders online? They can place orders online. We have our products on various platforms. We take orders over the phone. They can also purchase from here when they come. When they come to Düzce, they can easily shop from our sales store here. We go to fairs. You know in Antalya. We are going to the Yöreks fair. Giresun is with us, Ordu, and Trabzon. They also sell hazelnuts. The citizens come, they are from Antalya or from another province. They say hazelnuts do not grow in Düzce. And they don’t buy from us, they buy from the side from Giresun, they buy from there and we feel bad. We say that our livelihood is hazelnuts. Why should we we cannot promote our hazelnuts? Why does our citizen, our citizens from other provinces not know that Duzce’s hazelnuts are delicious? Honestly, we feel so bad about this. Our goal is to promote our hazelnuts, to promote our Duzce. Honestly, you promoted it very well. The products are very nice. There is also hazelnut paste again. Make sure to taste the paste. It has reached a liquid consistency. Yes, it was just made because of that. Oh, that’s why. Of course, it gets harder as it sits. The oil rises to the top. This one contains 75% hazelnuts, 25% beet sugar. There are no extra ingredients. The supermarkets on the market, in global markets, all of those found in local markets contain citric acid, will have vanillin. But we don’t have that. We only have hazelnuts and sugar. There is also a sugar-free version of this. As 100% hazelnuts. Really? Of course. We also have variety, you know. in this way. But this beet sugar is 25% 25%. It tastes good. It doesn’t taste too sweet. It doesn’t come sweet. So it could also be 20%, but we are a little bit %25 to make it more delicious we did it this way. It’s perfectly balanced. Yes. You will open the date like this, put it inside, and toss it in your mouth. That kind of thing. It would be perfect. Exactly. Now that we’re here, let’s also mention I want to show it. Düzce has some different products. Yes, there is. What can people buy when they come here? We have wild strawberry jam. Wild strawberry jam is especially in Düzce. is also famous. It is under our hazelnut orchards. They are buying them. The hazelnut paste you tasted, hazelnut halva, pumpkin dessert is especially famous in Düzce as well. They are buying pumpkin dessert. I see a rice here. There is rice, our Konuralp rice. It is like that too. This is a very nice rice as well. It is a very delicious rice. In our Konuralp region It grows. This is especially very popular as a gift. interesting. In Duzce, for example, there are this many differences. of the product I hadn’t thought much about it being that way. Yes. Having a rice paddy is already very It seems interesting to me. That’s true, that’s true. Many people don’t know. That’s hazelnut oil. Hazelnut oil. Yes. What can be done with it? Hazelnut oil can especially be used for frying. The smoke point is very high. Fish turns out very nice. Then you can use it for salads. What about deep frying then? Of course, potatoes are very delicious too. Especially french fries turn out perfect in hazelnut oil. Are you doing something, bro? Are you making summer potatoes and frying tomato sauce, peppers and stuff on top? We do it, bro, We do it. We make all of them. We also love food. But for example, hazelnut oil is as delicious as olive oil. It’s healthy. Especially hazelnut oil is very good for cholesterol and the heart. Especially those with heart disease, those with high cholesterol are advised to consume hazelnuts. I would do it. For instance, we have vinegars from Düzce. Düzce has many vinegars, Apple vinegar, Hawthorn vinegar, they produced detox vinegar, artichoke vinegar. There is an apple vinegar here, but this one is a bit more I guess, right? Wild apple, I mean regular apple. Wild apple. Apple, yes. Wild apple. That’s why it’s a bit different. It is different. It’s very good for digestion. It’s very good for indigestion. Especially those who are on a diet use it. Then I’ll take it. Hawthorn vinegar too very good for the heart and blood vessels because it came Hawthorn is also completely that. That is also a detox. It’s a new product too. A different product. An alternative product. Bro, he/she is not deceiving me. Does it work? Really? Well, my spouse is a dietitian. It’s making me use it. To their clients too. It’s making me use it. He/She is using it too. Because during the initial phase of the diet Especially women definitely experience indigestion. True. This takes away that indigestion. When I started the diet, I felt the same way. Definitely. It lasts a maximum of two days, man. Women actually last longer. I’ve been consuming a lot of pineapple vinegar lately. Yes. I consume apple vinegar. I alternate between them in the mornings. I do it as. I use it a lot in salads. It turns out nice. You’re right. For example, Akçakoca has chestnuts. Its chestnuts are famous too. Chestnut honey makes a great gift. There is something called crazy honey here. Crazy honey, yes. In fact, there was a bear. He fainted because he ate too much honey, right? Exactly, exactly. Exactly, exactly. It happened here, in Düzce. It happened in our Yılca district in Düzce. Yılca is also famous for its honey. Only in their own cooperative. They are doing something with the honey that is produced. They obtain honey in between. They obtain very high-quality honey. It seems like medicine, doesn’t it? Medicine. Completely. So, you shouldn’t eat too much. Completely medicine. It affects the metabolism. It strengthens. It gives energy. It’s completely like that. But if you eat too much, it has an effect. Let’s make the warning. If they start eating together with the person, like that in the morning Bitter honey, the bitter honey we call, they shouldn’t use crazy honey. But they can use chestnut honey as much as they want, and flower honey as much as they want. Let’s make our warning. I mean, we are not doctors, but we have a lot of patients. Those who watch this channel. That’s why. So, how are the prices, brother? For example, how much does this product cost right now? It’s 550 TL. 800 grams of it. For example, when we try to buy hazelnuts. Hazelnut Here are 500 grams in vacuum-sealed packaging. we are selling. 440 lira. The price per kilogram is 880. It’s coming. It’s oily hazelnut. It has been roasted twice. Our hazelnut paste is 250 grams. It comes to 200 TL. Nice. Our pumpkin dessert is 400 TL. 750 grams. Nice. You can find these on our website… Our updated prices are available on the website. From there. You pack it up. We are packing. We are shipping. To every part of the world? We actually sent to America. We sent to Korea. We sent to Libya. Of course, we also have exports. Thank God. I was joking but They really sent it. Kudos to them. So, Amazon.com We had sales in America. It continues. It’s right on our own site. Generally, we are better locally, of course. We are better in this region. When you want to buy in Turkey. You can either drop by while passing or you can also buy online. Always. Always. Thank you very much. Thank you. You really explained it very well. Thanks for coming by. Hazelnuts are very valuable. Especially it is a very valuable product for Düzce. We couldn’t do this without showing it. I hope you liked our hazelnuts. Now we’re going to eat. Okay. You want to come with us. God willing. You’re a bit busy. Yes. Packages are waiting. That’s why, packages are waiting. We continue. Good luck to you, bro. Thank you. See you. Thank you. Now we have arrived at Doğu Pide. Doğu Pide is one of the oldest businesses here. Its history is over 100 years. More than that. More than 100. We are with Master Hasan. Master Hasan. How many years have you been here? I have been doing this job for 50 years. 50 years? Yes. It’s a family trade. Bro, I’m only 41 years old. I wasn’t even born yet. So you must have started. Well done. What other masters are here right now? My brother is here with me. Master Zeki. Master Zeki. He has been working with me for 37 years. Master Vahit. Master Vahit. Yes. But it’s your family profession. Yes. Family profession. Your son is here too. My son does this job as well. He learned this job. What was his name? Samet. Master Samet is here too. Yes. But originally from my father. Yes. I learned this job from my father. Baker Uncle İhsan. Yes. Brother İhsan. Master came from Crimea. Crimea. Yes. Master came from Karasu Market. Now, what kind of dough is this? This dough, It has salt. It has flour. And there is sourdough, We add a little, lightly. There is also packaged yeast in it. I see. There is both yeast and sourdough. Yes. But it seems gradually. It’s gradually added. The feature of this is that it should rest. It’s resting. This dough will rest for 3 hours. 2.5-3 hours. Because from what I’ve seen, when you roll it out after 3 hours it kind of retracts and gets puffy like this. It gets puffy. Now inside there are 2 different wood fires. One is oak, the other is hornbeam. Oak, beech. One is oak, the other is horn… Yes. I’m saying hornbeam, wait. There are 2 different wood fires inside. There is wood. There is wood. Now there are 2 different woods inside. One is oak, the other is hornbeam. Get outside! Get out! Beech. Beech. Alright, I’m going in again, wait a minute. Now there are 2 different woods inside. One is beech, the other is oak. Oak. Oak burns quickly. Yes. You know that. But beech burns slower. It becomes more beautiful. So how long does the pide take to cook? It takes about 10-12 minutes. It takes 12 minutes. Yes. It takes 12 minutes. There are different varieties. Cheese, diced meat. There is diced meat. Minced meat. There is minced meat. There are options with egg and cheese. Cheese and egg. Yes. We also add butter to it. It becomes nice. Keep that in mind when you come here. Service starts at 11 in the morning. On weekdays. It ends at 4. It ends at 4, but don’t worry, it won’t be too late. You need to come earlier. On the weekend, there is a different ritual. Yes. It starts at 9 on Sunday. Again, it ends at 4. Why does it start at 9? There is a lot here. There are Tatars. There are Crimean Turks. It’s a ritual for them, isn’t it? Well, of course. They really love it. They love pide very much at breakfast. Of course, on Sunday. So if you are coming on Sunday, be here at 9 in the morning. Just letting you know. Pide is not left because. There is something called making a reservation for the dough, and that is available here. Now look at this, the minced meat part is quite well-prepared. It looks nice. This one is with egg and kasar cheese. Cheesy with egg. They are diced meat. All of these are prepared the night before. For example, tomorrow evening, they will go to the butcher after it closes, prepare it, and serve it the next day. Nothing is left for the next day. That’s nice. Nothing remains. Look, can you see? Look, you see. Honestly, it looks very nice. It’s released its juice. It’s not cooked yet. Okay. It’s so hot here It’s 50 degrees. Years of my life are gone right now. When did the story start, Master Hasan? Actually, your grandfather just arrived now. First of all, here. About 50 years of yours. How much was before that? How much did your father do? My father worked for 45 years too. 45 years. You 50 years. Yes. There is a before. There is also before. Time is over 100. Of course, more than 100. But isn’t the history clear? History is actually not clear. Bro, I wish we could find that out, look. It would be really nice. If there is any researcher among us, going further back in time or her grandmother, her grandmother, grandfather Being in Düzce and here if anyone has eaten let them speak. But you’re saying 50 years. It must be before 50 years. Four generations continue at that time. is doing right now. Of course, we will continue. Bro, don’t let go. Very nice. As long as we are alive, as much as I can. we are continuing. May God grant you a healthy life. May it grant long life. So, you every day Are you eating one? Is it pide? Yes. Bro, I’m eating half a pide. I have sugar, so I can’t eat too much. Oh my God. I swear I can’t eat it. I’m eating half a pide. But I’m starving without pide. Bro, you’re like sugar. What extra sugar do you have? Look at that. But the fat is so nice. he has left it. Is this ground meat ground in one go? This can be done in one go. Single grind. Beef, ribeye? Beef. Brisket. Brisket. Brisket. Okay. The brisket part of the beef. Brisket Now, if you ask why there’s no lamb in this at all. It smells. In Düzce, there is mostly opposition to lamb like this. there is a prejudice. No. They do not eat lamb. They don’t eat. For example, if there’s lamb, they don’t eat it. Wow. We have a habit like that here too. For example, for the past 30 years, he’s been coming to eat my pide. He’s been coming to eat pide since he was born. I mean, it’s a very nice thing, isn’t it, but now there are those who come with their families, with their fathers, with their grandfathers. They are really very precious. I mean, here there are 3 generations, 4 generations eating the same dish time becomes much more meaningful. For example, those who have been coming for 3 generations. What’s up? For example, I’m asking for 3 generations. I am making pide. For example, I made this for his grandfather, I made it for his father. Now I’m making this. Yes. What happened? It’s been 3 generations, bro. Yes. The child will come too. The child will come too, bro. That cutting scene, you know, it finishes me off. The sound will come, bro. Bro, the sound will come, just watch. Look. Look, the sound will come, bro. Bro, the sound will come, my dear bro. Our minced meat is ready. What is coming on the side? Diced meat is coming. Diced meat is coming, cheese is coming. Okay, alright. Did we get all three? Then I’m going to the table. Master Hasan. Okay, I’m coming too. Bon appétit. Thank you, bro, I’m coming too. I’m coming, my dear bro. Alright, you come too. Let’s eat together then. Alright. You see, it’s so sweet. He’s a man. I mean, something bad from his hands. there’s no chance of the product being released. In fact, as per the visuals, in Turkey… the best I’ve ever eaten It feels like I’m reaching for one of the pides. There is a feeling. I’ll comment after eating, but a lot… It looks nice. As far as I can see, they all have this kind of butter. They have put it. I’m starting slowly. It’s warm by the way. Hmm. This is the egg and cheese one. So they break the egg and mix it with cheese. Grated cheese. They are keeping it there. Later, at the time of ordering the pide. they put it inside and then they cook it. Now the egg and cheese one is very good. Really, it just crossed my mind like this. is bringing. There was Arzun 2 Pide Hall in Aydın Söke. I had egg and cheese pide there. It reminds me of it. But the dough is softer here. This dough is a bit more porous. So, because it has rested, it’s just like this. They call it Napoli dough. Napoli’s dough is also like that. not as puffed up of course, but a rested one because it is dough it’s both crispy compared to regular pides and the inside is so soft. When biting you can also hear the crunch. At the same time, it also has softness on the palate. lets go. When the product combines with both, it really becomes very nice. I moved on to the minced meat. By the way, the weather is blowing beautifully right now. This must be the best part of the day. Eating in a place like this, far away in Istanbul, where the breeze is blowing. Now we’ve come to the minced meat. This is also minced meat. How it was bubbling inside earlier after coming out of the oven. It has released its own fat. It was almost swimming inside it. To prevent it from spilling, it needs to be taken directly to the palate. I’m trying it. There are no spices at all in it. So you’re directly tasting the meat. There’s only a little bit of onion, from what I can see. with that. The taste of meat is such a thing that is like this. it has released its fat inside. By the way, this is a fatty meat. I liked it a lot. Very nice. And it goes really well with this dough. Bro, this has no chance of being bad. Of course, just like what I said earlier, they use flour, water, salt, yeast plus a tiny bit of sourdough. Its waiting time is around 3 hours. After waiting for that 3 hours, a slightly more fluffy dough emerges. And whatever ingredient you pair it with, an amazing flavor emerges. I can eat this on my own. Now we are moving on to the pide with diced meat. This one also has butter inside. they have put. I took the best place there. Look, this is a different flavor too. the diced meat one is also very nice. The interesting thing is this. This place has been over 100 years a restaurant. They don’t even know how much. there has been a duration. For 50 years, at the same counter, to roll out a dough with the same craftsmanship I think it’s an amazing event. They have reached the age of 65, haven’t they? Master Hasan? 67. Still at the helm of his job at 67 years old. Honestly. Bravo. Usually, I think about not working at 67 years old. I think about retiring. But he deserves credit, he continues to work. I will buy this one with minced meat again. I will eat one with cheese too. They are really very beautiful because. By the way, I will tell you the prices. You won’t believe it. I think I should eat this with pleasure. Let me say a couple more things about these. I ask Hasan Usta, are you open every day? He says we’re closed for 2 days during the holiday. So, think about how hardworking they are. They are in love with their work. And when it’s a family business, of course, they take their work a little more seriously since it comes from their grandfather. In terms of flavor, I think this place will really satisfy you. I mean, having such a establishment in Düzce is truly amazing. This place needs to be taken care of. For many years, everyone should come and try it. I really have not tried I am blaming myself for that. I apologize. From now on, every time I come to Düzce I will go there, 2-3 restaurants have been confirmed so far. One of them will definitely be this place. I really liked it. Let’s find out the prices. Then we will continue to our next stop. Yes, Our bill has arrived. I don’t know what to say. Düzce surprises me a lot. The money I spent here in exchange for the flavor I experienced, so I guess I should pay a little more that’s what a person wants to say. Now there are people who will get angry at me. Bro, don’t say it like that, sir. Such a thing cannot happen in Düzce. They want what they deserve in Düzce. But I think it’s a reasonable price. This is the most reasonably priced food I’ve eaten. one of the most delicious things each. Minced meat pide is 150 liras. Cheese pide is 170 liras. Cubed meat pide is 170 liras. If you want these mixed, it’s 180 liras. However, there is a situation like this. There is going to be a price increase on meat within 2 days. We made this video like this in July. we are finally shooting. On average, by the end of August. It will be published like that. When you come at the end of August, be sure to… it will have been increased but it will be at most 15 – 20 It will be something like lira. I don’t think they will do anything beyond that. You can really eat the best for this price. It’s one of the best pides. I was very satisfied with this place. And I want to say this. I will come back here again and again. That’s why Doğu Pide has taken a place at the top of my list in Turkey. Let’s continue at the next stop. Now we have arrived at the production facility of Uzay Gazoz, which is also a brand from Düzce. They produce Turkey’s first cola here. Space Cola. since 1958, many other brands less processed and as it should be they are producing. They currently have 3 products. Lemon-flavored plain soda, orange soda and cola. As you know, cola is made by burning sugar. they turn it into caramel. Caramel is made at high temperature, cooking at very high temperatures and then the cola extract comes out. So the taste of the cola is extracted. They add gas and cola emerges. I am tasting this. This is quite cola. Really, if someone closed my eyes, if I didn’t see what’s inside, cola I say, but this is a little more gas for my throat it’s not burning. So more like handmade. it’s obvious that it is made. It is clear that a little more thought has been put into it. Let’s see what it says inside. Water, sugar, carbon dioxide, caramel, acid regulator, natural flavoring agent. That’s it. I liked it, at least. This is close to the taste of those world brands. In fact, maybe even more than that. There will be those who will love this. More simple like this. Also, Turkey’s first being a local cola. I think that’s very important too. and it being from Düzce important. I wanted to show this to you while I’m here. You can find it in stores when you come. I just got it from the production facility. They were kind enough to host me. but when you come, make sure to be here in stores this soda and other soft drinks You can also buy it. Let’s go to the center now. Let’s have some ice cream. Then to the final stop again May our beautiful taste stop continue. We have now arrived at Cornet Ice Cream. This is one of the must-visit places for this area. one of them. Ferhat is with us. Welcome. How are you? thank you. Thank you very much. You have arranged the ice creams. They look very nice. What special items do you have like this, are there products that you can’t find elsewhere? Of course, we have products from Düzce. Düzce hazelnut, tahini. We produce from our own hazelnuts grown in Düzce. We made a blend with tahini. Here is our Belgian chocolate. We have a mango-pineapple mix. Here are our varieties with buffalo milk. We have plain and almond-honey varieties with buffalo milk. Besides that, we could have white chocolate with strawberries. That is our tiramisu ice cream. Tiramisu. Yes. Nice. I love those kinds of flavors. Most of our fruits are sorbets. Is that so? Especially for those with gluten sensitivity, and for those with milk allergies are the ice creams we produce. In general, we use wild orchid in our ice creams. Original oregano and crystal powdered sugar. Wild orchid. Original. What kind of milk? We use cow’s milk in our ice creams. Very nice. There is buffalo milk. It’s just different from them. Which one has buffalo milk? There is one with honey almond and one with plain milk. We’ll get the honey almond then. It’s clear now. Now, this place says 1971 on it. For 54 years. Who starts first? Fathers, uncles jointly, we start as a family company. Very nice. We took over as the second generation. Is there immigration? There is no immigration. Ice cream vendors usually always have a immigrant, inspired by a family, they do this job by learning. Later passing this on to us. They quit the profession. We do our best at work. to continue in a way that befits them we are working. Are you directly involved in production? I am directly in charge of production. Nice. Okay. As two people, we are in charge of production. we are in charge. Additionally, we have another branch. We provide services in two branches in Düzce. What branch is this considered? This is the central branch. Opposite the Düzce Chamber of Commerce and Industry. There is also one on the Memur Sen street. We have one branch. That is our second branch as well. If it’s meant to be, let’s see 3-4. we hope so, hopefully. How much is the ball? The ones with buffalo milk and pistachios are 35. the rest is 30 lira for us. We have priced it. Kilogram? 650-900. 650-900. Buffalo milk as always expensive like this. So, unfortunately, whether we like it or not… It’s hard to find, isn’t it? Of course. It’s a bit troublesome to procure. It needs to be clean. It has to be hygienic. These are very important details for us. You also have the cone situation, of course. So you make the cone yourselves. We prepare our cones ourselves. We make them ourselves. This is already one of our specialties. This cone is alongside the ice cream. I don’t know how to describe it, but it adds a unique taste, a distinct flavor. Is there a pivotal point in it? I mean in the products you put in? In general, I can say it’s classic dough but of course, there’s also the experience of years. We add our love to it. Nice. Okay. Then I will order it in a cone. Okay. We’ll get one with tahini. One with Belgian chocolate. Is there real Belgian chocolate? Original Belgian chocolate. One hundred percent. Alright. Then after that… I’ll give you buffalo milk. Honey almond. This is 60-90. You are three billion seven hundred fifty million. You are a billion. Then. 90. Let’s give buffalo milk. Check the bill. -60 -90 that is. 30 -60 -90. Yes. Let me eat something here. Then let’s come and pay. Okay? Let’s go for it. Let’s go. Belgian chocolate looks so good. Nice. You should try the one with Belgian chocolate. Very nice. But right now the weather is that much. it’s hot, it melts right away. It’s not honey almond, it’s the one with normal buffalo milk, this is plain. So the taste is amazing. You can really taste the milk. It comes so strong. It’s more intense. You get to taste the ice cream more. By the way, salep is very nice. They say it has the original ice cream taste. It’s really the same taste as the ice cream we had in our childhood. There’s tahini and hazelnut at the bottom. It’s made from Düzce hazelnuts. Let me taste that too. Hmm. It feels like I’m eating a lot of Ferrero Rocher. The taste of the hazelnut is so beautiful that it comes through. It’s very nice, but as you can see, it’s melting. I’m finishing this. Then we are going to the meatball place for our final stop. I In Rize, In Germany, I said it like this in Hanover. There is no place as beautiful as green Düzce in the world. There is no Düzce. I said come and see. A thousand people are from Hanover. Everyone entered here. Now I am telling you the same thing. You will raise your hand, you will say that there is no other Düzce as beautiful as this. I would sacrifice myself for your God. We are on Istanbul Avenue. We will go to our last stop. Very soon, in the side street. But before that, this street has a feature. I want to talk to you about it. In the past, when coming from Ankara to Istanbul, vehicles used to pass through this road. So this was exactly the highway. Later on, D100 was built. A motorway was constructed. Therefore, in the first place, when coming from Ankara to Istanbul. people take a break and meatballs they would stop here to eat. They park their vehicles here and immediately were going to the meatball places over there. There is a Zincirlikuyu Fountain where this ATM is located. Zincirlikuyu Fountain. Zincirlikuyu This is a very old fountain. This place has a history of 700-800 years. It’s a very old thing. Konuralp is the oldest one. These places were a swamp. There is a fountain here. The water flowing from this fountain would go away from here. Bus stops, that’s our meatball, it was over there. Buses would stop, and those buses would even wash their windows there. When evening came, even on the last bus, my dad, my cousins would take the bus to Istanbul and they would go. They would spend the money. The first bus in the morning. They would come here again to the meatball shop at five. That’s how they would describe it. So they would go on the last bus. Honestly, that’s awesome. Well, this used to be an old highway. it’s a very interesting story. This used to be the highway before E5. You can see it in old pictures of Istanbul, too. In such pictures of Düzce, they all are. It exists, you know. Those little buses, old ones where suitcases were placed on top They were all here, you know. What you see here is the PTT at the beginning. This is the oldest island up to there. Then, in fact, this, the walls I will show now, built on three bricks, old Romani bricks on top of each other, buildings. Later, a few additions were made. This is the oldest island. This is the only island that did not collapse in the earthquake. Everything else was destroyed and rebuilt. Later, it became 2-3 stories, but it turned into something shapeless. Now, in their new projects, they want to demolish this place, but they are not demolishing it. Since it is an old structure, because it is a historical structure, this is the central area of the oldest Düzce that remains. When did you move to this shop? To this shop, we moved in 1958. In ’58? Yes. Previously at another place they were renting. So, this shop is from 1959. There is also a history before that. Of course, of course, there is. Your father? Yogurt, they were making sheep yogurt. Here, all the sheep yogurt and milk was exported by our family, the elders were exporting it. Later on, my father’s cousins took over the meatballs and continued it. Very nice. So, there are older traditions in the family. There are. There is meatball. There are meatballs in Albanians. As always. Yes. The Albanian’s right. Then let’s also eat one. Let’s taste it. That such a road passed through the center. I’m hearing it for the first time. This video really means a lot to me. teaches something. We are at the Flavor Meatball House. This is a must for the people of Düzce. one of the addresses. Albanian brothers Adil, Mustafa and Hayri It opened in 1959. Actually, there is a history to it. We just learned it. Then he continues with his children. Right now, Master Halis is also here. and Master Levent is continuing. We have two main dishes in front of us, two side dishes. We have one drink as well. We have a nice bread. Let’s talk a little bit about them. Duzce meatballs have a geographical indication. The greatest reason for obtaining the geographical indication one of the reasons is this place. So, the Flavor Meatball Maker has a geographical indication. has put in a lot of effort to obtain it. I will list what is inside. But there is also a lot here there is a nice Albanian liver. Because they are Albanian, they also make Albanian liver very well. There aren’t really any added additives, there is nothing. Simply very beautifully fried in oil they are frying. Then they serve it like this. Generally, before ordering meatballs, a half portion of liver comes like this to everyone. People can be a bit impatient, of course. Since they come with an empty stomach. Like me. Therefore, they usually get liver beforehand. We have a very nice yogurt. Buffalo, mixed cow. I will put this in a special place. they are getting it done. We have a piyaz. With eggs. Now the people from Antalya will say tahini. It must be. The piyaz is different everywhere. and they are all very tasty. I think. This is also very nice. a standing piyaz. Here we have a bread. It is baked in a stone oven. As you can see, it’s a fluffy bread. So if there’s a meatball in the center, there must also be bread. We also have our şıra. This şıra is grape şıra, but it’s the grape şıra of Düzce, which has a geographical indication. Its geographical indication has also been obtained. this place has contributed a lot. They make this from black-seeded dried grapes. It tastes quite like this, what I tried today was also there, as you know… Acidic, a little bit like soda in consistency. It’s more of a sweet-sour taste. It makes digestion easier. The people of Düzce enjoy this with their meals as well. loves a lot again on our table. Now, if we come to the meatballs. A beautiful meatball made from beef shoulder. It contains no additives. The first time I’ve heard of it to connect. there is a product. They bind it with corn flour. The soy that we have always heard about until today, baking soda, to bind bread with these types of products it was being made but the first time I’ve heard here they make it with corn flour. I am really curious. It contains dry onion, as well as salt, black pepper, and pepper. Next to it you will see a red thing. That is mixed with pepper along with salt. so it has its salt and pepper. This dish has an interesting feature. Look, I’ve been talking for almost 5 minutes and it just came off the stove. This meatball has been sitting like this for 6-7 minutes. Now the feature of this meatball is that the fat doesn’t solidify. And really, until you take your last bite, it continues to maintain its greasiness and warmth. it does. Let me show you. It’s still nice and fatty. it is sitting. In fact, the juices are running as well. I’m eating the first meatball. Meatball, for those who are not used to meatballs made with cornmeal It may sound strange, but it’s very interesting. a tying method. You taste the meat. So you don’t taste anything else. Corn doesn’t take the lead. I can say that I taste a bit of black pepper. but the taste of the meat is essential in meatballs. So it completely takes over the palate. A fatty meatball, but this a lot of tail fat or a discomfort like in the concept of fat it’s not about being a publisher. The meat has its own fat. That’s why it’s very much on the palate. It’s going well. The taste of the meatball continues to linger. Eating this with bread. It’s necessary. I am this beautiful. a bread then this time there is a trap let me dip it in. Look, it’s really weird. it tastes better now that it’s salty. The breads are very beautiful. It absorbs the oil too. The meatballs are very good. I set the meatballs aside. Now that I have tasted all of them and all day because I have been eating throughout, I have tasted it. I’m going while looking. I finally learned. I want to look at the yogurt before the liver. Oh, the yogurt is like a block. Beautiful. This makes a very nice ayran. The fat content is low. To accompany the perfect meatball. a yogurt. In front of the meatball or other liver. a yogurt that won’t pass. That’s why it’s beautiful. And it hasn’t watered down much. It’s a little watery at the bottom, but I let it sit. got watery. And the weather is very hot. right now. But the top layer of the yogurt it’s like clotted cream, really. I mean, I’m melting it on the palate. Very beautiful. Now, let’s move on to the liver. I’m tasting Albanian liver. I’m curious because this is the place of the Albanians. a business it operates. And there is always Albanian liver I think they make it better. I’m also looking at the sauce. This is what we are normally used to. What we ate in Istanbul. or the Albanian we eat in other cities. It’s different from the liver. You get the taste of the liver very nicely. By the way, it’s calf liver. It cooks in oil for about 5-6 minutes. On top, pepper and salt. Nothing else is added. A nice pepper next to me and the tomato is coming. And of course, salt and pepper. the mixture also accompanies the plate. I liked this one too. If you love offal, it must definitely be on the table. I think it’s needed. It goes well before the meatballs. Very nice. I am entering the salad. This also needs to be lemoned. Professionally, without splattering everywhere. Look, nowhere outside the plate. I don’t want to spill lemon juice. The cooking of this has turned out very nice too. Boiling. You can crush it like this on the palate. With skin. They serve it with a nice egg. Now, if we turn to the meatballs. Meatball meat every morning They get fresh right from the neighboring butcher. They have such an advantage. After getting fresh meat from there, after grinding the minced meat, here is the meatball They serve it throughout the day. They have no products that they keep waiting. Everything is fresh every day. they are preparing. This is a very important thing. I think. They also make the desserts themselves here. There is bread kadayıf and they make old-fashioned kunefe (shredded pastry). We will eat one of them shortly. Which one shall we eat? I usually love bread kadayıf. but this time a different one let’s do something. We will try the kunefe (shredded pastry). Let’s taste this syrup first. I want to look. Yes. Very sharp. It feels like mixing grape juice with soda. But this is actually a fermented product. A product that is on its way to fermentation. They make it themselves, by the way. They prepare it fresh. A product from an outside place. they don’t take it. But I liked it because it makes digestion easier. Nice. So would I drink this with meatballs? I can drink it after ayran. I like ayran more. I generally associate ayran more with meatballs. Now look. For instance, for such a long time, we haven’t had meatballs like this. I’m turning it over. I’m lifting the meatball again and it’s sitting here in a greasy way. Even hop. The oil is also flowing. So, it doesn’t dry out. Very interesting. It’s almost been 15 minutes. A meatball that has been standing for 15 minutes but doesn’t freeze its oil at all. Our bill has arrived. The portion of meatballs is 250 lira. A small liver is 150 lira. Piyaz is 80 lira. Yogurt is 80 lira. Small şıra is 40 lira. We will also have dessert. We have ordered our dessert as well. That is 130 lira. It’s currently on the way. I’m waiting for it. Now the cream kadayıf dessert has arrived. They use raw kadayıf. They cook it themselves. Then they make the syrup using traditional methods. And on top, they add buffalo cream. Finally, they put walnuts on it. It looks so beautiful. If you allow me, I will take a bite from a place over there. Oh, it’s so soft. I need to get some of the syrup too. Nice. I will eat it a bit messily though. The inside of this is very nicely soaked. It’s not too sweet by the way. The sweet thing is very good. Adjusted. Also, the fact that it is cold gives it a there is a beauty. In these types of desserts, being cold is… I think it changes the taste. So it becomes much more delicious. I think it comes. A light dessert. A nice dessert that can be eaten after meatballs. But you ate this one better. Bro, this is very just the right light dessert. Honestly, it has no sugar at all. We’ve been giving the syrup at that level for years now. It shouldn’t be heavy, it shouldn’t be too filling, it shouldn’t be bothersome, It’s not a pastry shop dessert. It’s clear that you enjoyed this a lot. It’s happening, bro. Oh, were you here? I really don’t know, but you ate it with pleasure. Bro, I mean I ate a bit salty today. It’s too much to say, but… But with such a dessert on top It was very good that it coincided. for me. Today, Düzce surprised me very much. Because in Düzce, I encountered flavors I never expected. I encountered. And here there is much more of it. I can say that it exists. When you research, there are really a lot of businesses. They are all around 60 years old. 70 years old. “I will also share them in the future.” I will show you in different videos. Because this is from Istanbul to Ankara. it is located on the way while going, it becomes a place where you can stop along the way. At the same time, this place alone is for. I think it’s worth visiting too. All the stops I have shown today I am very happy. They are all valuable businesses, each one. “They are all places in Turkey that need to be protected.” “Businesses that should continue for many years.” This is all we have to share about Düzce. But we will definitely continue in the future. We will shoot new videos. In November, like in December, another Düzce guide will probably come. But until then, may this guide be the best for you. Regarding taste, many places you can go to, and many places you can see in one you will see in the video. If you liked the video, please hit the like button, if you are not subscribed, please subscribe is very important to me. If you are from Düzce, you definitely need to subscribe now. And of course, your comments about the video if you write them down below, I would be very happy. Next week in a new video see you again. Goodbye.

DÜZCE LEZZET REHBERİ 100 + yıllık pideci, 92 yıllık lokanta, 67 yıllık köfteci, 53 yıllık börekçi

Yüz yılı aşkın geçmişiyle hizmet veren tarihi bir pideci, Türkiye’nin ilk yerli kolası, cibes otlu ve mozzarella peynirli kol böreği, 92 yıllık sanayi lokantası, manda sütünden yapılmış dondurma ve coğrafi işaretli mısır unlu Düzce köftesi… Hepsini Onur Ziya Demir’in izinde keşfe çıkıyoruz.

İstanbul’dan Ankara’ya giderken mola verebileceğiniz en lezzetli şehirlerden biri olan Düzce’de, hem köklü lokantaları ziyaret ediyor, hem de şehrin simgeleri haline gelmiş ürünlerini tanıyoruz. Fındığın bölge için nasıl bir geçim kaynağı olduğunu görüyor, Türkiye’nin ilk yerli kolasını üretim tesisinde tadıyor ve ünü İngiltere Kraliyet Ailesi’ne kadar ulaşan kolonyaların hikâyesine tanıklık ediyoruz.

Bu videoda sizleri sadece bir lezzet yolculuğuna çıkarmıyor, aynı zamanda Düzce’nin kültürel dokusu ve simge ürünleriyle de tanıştırıyoruz.
Videoyu beğenmeyi ve kanala abone olmayı unutmayın. ❤️

Giriş: (00:00)
Tarihi Börekçi İsmet Usta: (01:51)
Rumeli Lokantası: (09:59)
Pakfın: (27:52)
Doğu Pide: (37:44)
Uzay Gazoz: (48:23)
Kornet Dondurma: (50:03)
Lezzet Köftecisi: (53:46)
Kapanış: (01:05:36)

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, 30.07.2025 tarihine aittir.)

– Tarihi Börekçi İsmet Usta – https://maps.app.goo.gl/f9VVQUaTFJ14qDVK8?g_st=ipc
– Rumeli Lokantası – https://maps.app.goo.gl/QnhGLcxe63WLF1fF8?g_st=ipc
– Pakfın – https://maps.app.goo.gl/kL4Jhkc3KKmmyVbT8?g_st=ipc
– Servet Kolonyaları – https://maps.app.goo.gl/Ppr2NodVeJt7TTM17?g_st=ipc
– Doğu Pide – https://maps.app.goo.gl/Hgxf6q1GcziPM6gLA?g_st=ipc
– Uzay Gazoz – https://maps.app.goo.gl/QZ73kEbjM5cioWBZA?g_st=ipc
– Kornet Dondurma 1971 – https://maps.app.goo.gl/eYtdFfx3dfvcn1RF6?g_st=ipc
– Lezzet Köftecisi – https://maps.app.goo.gl/HzoroMS17nNALwkP9?g_st=ipc

#ayaküstülezzetler #Düzce #reklam #DüzceLezzetleri