Hamurun Ustalarindan "From the Master Baker"
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Neutral Background Crispy Crepe
M e n u 1436 South Blvd Charlotte, NC 28203 Historic South End c r i s p y c r e p e . c o m @ c r i s p y c r e p e Warm Beerages Coffee………. $2.89 A full-bodied blend of Arabica coffees Espresso (2 shots) ………. $3.59 Full-bodied Italian espresso Cappuccino………. $3.99 Espresso topped with silky foam Café au Lait………. $3.79 ½ coffee, ½ steamed milk Café Americano………. $3.99 Our bold espresso blended with hot water Latté………. $4.59 Add hazelnut, toffee, vanilla, caramel, chocolate, white chocolate, pure maple syrup, strawberry, brown sugar cinnamon,, toasted marshmallow or sugar free vanilla………. $0.79 Chocolate Dipped Strawberry Latté………. $5.59 Espresso and steamed milk sweetened with dark chocolate and strawberry syrup, topped with whipped cream, cocoa powder and chocolate drizzle Cookie Butter Latté………. $5.59 Espresso and steamed milk blended with a rich cookie butter and vanilla, topped with whipped cream and cookie crumbs S’mores Latté………. $5.59 Espresso and steamed milk sweetened with dark chocolate and toasted marshmallow syrup, finished with toasted marshmallows, cookie crumbs and chocolate drizzle Crème Brulée Latté………. $5.59 Espresso and steamed milk sweetened with caramel and white chocolate, topped with a layer of caramelized sugar Café Mocha………. $5.29 Espresso and steamed milk sweetened with dark chocolate syrup, topped with whipped cream, chocolate drizzle and cocoa powder Chai Latté………. $4.79 A blend of spiced chai and steamed milk topped with cinnamon Dirty Chai………. $6.29 A blend of spiced chai, two shots of espresso and steamed milk topped with cinnamon Caramel Macchiato………. -
Türkische Backwaren
® TÜRKISCHE BACKWAREN Produktkatalog 2021 SIMIT GESCHICHTE Simit – der türkische Sesamkringel Simit ist ein ringförmiger Sesamkringel aus Hefeteig mit Sesamkörnern auf einer goldbraunen Kruste. Seine Ursprünge gehen etwa 500 Jahre zurück ins Osmanische Reich. Damals wurde das Gebäck auch im Balkan stark verbreitet. Der Sesamkringel wird in Griechenland Koulouri, in Bulgarien, Mazedonien und Serbien nennt man ihn Gevrek. In der Region Izmir ist der türkische Simit auch als Gevrek bekannt, welches übersetzt „knusprig“ heißt. Simit ist die türkische Brezel. Auf den Istanbuler Straßen ist der Simit neben den Bäckereien vor allem noch wie früher bei mobilen Simit Stände täglich frisch zu kaufen und ein sehr beliebter Snack zu jeder Tageszeit. Morgens auf dem Weg zur Arbeit, für die Überfahrt auf dem Schiff von Asien nach Europa, zu einem Glas Schwarztee oder beim Frühstück mit Käse und Oliven. Sein originaler Geschmack ist zu erkennen, wenn er leicht süß schmeckt, im Inneren nicht zu weich und im Äußeren nicht zu trocken. Inzwischen gibt es die Kringel in den verschiedensten Variationen, vom belegten Bagels bis hin als Simittasche gefüllt mit Oliven oder Käse. 2 Mediterrane Backwaren TÜRKISCHE BACKWAREN TOP TOP SELLER SELLER KOLBÖREK - HACKFLEISCH KOLBÖREK - FETAKÄSE Teigling, raw dough 3659 Teigling, raw dough 3660 KG KG 220 g 50 54 20 -22 Min. 220 g 50 54 20 -22 Min. TOP SELLER KOLBÖREK - SPINAT-FETAKÄSE KOLBÖREK - KARTOFFEL Teigling, raw dough 3661 Teigling, raw dough 3662 KG KG 220 g 50 54 20-22 Min. 220 g 50 54 20-22 Min. TOP SELLER SIMIT (Sesamringe) Halbgebacken SIMIT (Sesamringe) Teiglinge Halbgebacken, pre-proved Teiglinge, raw dough Türkei Hergestellt. -
Ramazan Lezzetleri M
Ramazan Lezzetleri M. ÖMÜR AKKOR Evvel zaman içinde... Hilal görünmeden, ramazan başlamazdı. Ramazan Lezzetleri Yazan M. Ömür Akkor Metin Redaksiyon SPU Reklam Ajansı Fotoğraflar Semih Ural Tasarım Haluk Sönmezer Baskı Oluşur Basım Hiz. San. Tic. A.Ş. Yüz Yıl Mahallesi Mas-Sit. Matbaacılar Sitesi 4. Cadde No: 52-53 Bağcılar / İstanbul / Türkiye Görsel ve sözel içeriği, tanıtım amaçlı olmak dışında yayıncı izni olmadan kullanılamaz, çoğaltılamaz, dijital ortamda paylaşılamaz. 2015, İstanbul İÇİNDEKİLER ÖNSÖZ 05 RAMAZAN ESKİ ÂDETLER 06 - 11 RAMAZAN MÂNİLER 12 - 15 RAMAZAN GÜLLAÇ 16 - 23 ADİL USTA’NIN PİDELERİ VE YAĞLI ÇÖREĞİ 24 - 37 RAMAZANDA ANADOLU 38 - 53 RAMAZAN ÇORBALARI 54 - 67 SICAK RAMAZAN SERİN SAHUR 68 - 85 ZENNUP HANIM’IN RAMAZAN YEMEKLERİ 86 - 105 RAMAZAN ZİYAFET YEMEKLERİ 106 - 129 SICAK RAMAZAN İÇİN SOĞUK ŞERBETLER 130 - 137 RAMAZAN HELVALARI 138 - 145 BAYRAM TATLILARI 146 - 155 KAYNAKÇA 156 - 157 ÖLÇÜ CETVELİ 158 - 159 Ramazan Lezzetleri 02 | 03 M. ÖMÜR AKKOR Uludağ Üniversitesi İktisat Bölümü mezunudur. Halen ikin- ci üniversite olarak Anadolu Üniversitesi Kültürel Miras ve Turizm bölümüne devam etmektedir. Doğu Akdeniz Üniversitesi Gastronomi Bölümü’nde Anadolu Mutfak Ta- rihi, Osmanlı Mutfağı ve Türk Mutfak Tarihi dersleri ver- mektedir. Türk mutfağı üzerine seyahatler yapan Akkor, "Türk mut- fağı için 250.000 km” projesi ile 77 ile ait yemek kayıtla- rını "M. Ömür Akkor Yemek Seyahatnamesi” ile arşivle- mektedir. Ulusal ve uluslararası dergilerde yayımlanmış 250’ye yakın makalesi olan Akkor yine ulusal ve ulus- lararası -
Kanaan Israeli-Palestinian Küsche
Kanaan Israeli-Palestinian Küsche Mittag Abendmenü Soft drinks 12:00-18:00 Uhr 18: 00-22: 00 Uhr - 20 € pro Gast Hausgemachte Limonade mit Orangenblüten- wasser 0,3 L Glas 3,2 € / 1,2 L Carafe 8 € Der klassische Hummus 4€ / 6€ Vorspeisen zum Teilen zwischen allen Gästen Hummus, ganze Kichererbsen, Tahini und Ol- Hausgemachte Granatapfel-Cranberry-Limon- ivenöl (vegan) • Brotkorb mit einer Auswahl an handgemachten ade 0,3 L Glas 3,2 € / 1,2 L Carafe 8 € Broten (vegan) Der Palästinenser 4,5€ / 7€ • Suppe des Tages Mineralwasser still / sprudel Warmer Hummus mit ganzen Kichererbsen, Ta- • 2 Unserer meistverkauften Hummusgerichte 0,25 L Flasche 2,5 € / 1 L Flasche 6 € hini, pochiertem bio Ei, Tatbile (palästinensische • Eingelegtes Gemüse (vegan) Knoblauch-Zitronen-Sauce), hausgemachtem • Falafelbällchen (vegan) eingelegtem Gemüse, handgemachtem Pitabrot • Kanaan-Salat mit frischem Gemüse und Ziegen Fe- (vegane Variante ohne Ei) ta-Käse (vegane Variante ohne Feta) Der Israeli 9,5 € • Ziegenkäse mit gerösteter paprika Willkommen in Kanaan! Hummus mit gerösteter Aubergine, pochier- • Warmer Salat (vegan, wechselt täglich) tem Ei, Mango-Curry-Creme, hausgemachtem • 2 Dips (vegan, wechselt täglich) Eine israelisch-palästinensischen Zusammenarbeit, eingelegtem Gemüse, handgemachtem Pitabrot die 2015 von Oz Ben David (Israel) und Jalil Dabit (vegane Variante ohne Ei) (Palästina) gegründet wurde. Auswahl eines Hauptgerichts pro Person: Der Syrer 9 € Wir kommen beide aus Familien mit einer reichen Hummus mit Champignons & Zwiebeln gekocht Der Syrer kulinarischen Tradition und haben uns entschlossen, in unserer geheimen Gewürzmischung, handge- Hummus, Champignons, Pochiertem bio Ei, Zwiebeln gemeinsam die Aromen, Gewürze und Kochmeth- machtem Pitabrot (vegan) und Kanaans geheime Gewürzmischung, handgemacht- oden, die wir von unseren Müttern, Vätern und es Pitabrot (vegane Variante ohne Ei) Großeltern gelernt haben, nach Berlin zu bringen. -
Athens Baklava Varieties Are Delicious on Their Own, but Try the Following Serving Suggestions to Create a Signature Item to Suit Your Menu
rve Se Thaw & Hurricane Shrimp Handmade pastries. Delicious taste. Fully baked – Just thaw and serve. • Create an elegant dessert presentation with little prep time • Offer a high-margin item • Bulk trays are available for in-store bakery/deli and foodservice Baklava : Elegant Pastry Collection 1-800-837-5683 [email protected] www.athensfoods.com/foodservice Classic Baklava Triangles (48 ct.) Pecan Blossoms (35 ct.) Chocolate Almond Rolls (45 ct.) Classic Baklava Rectangles (72 ct.) This classic treat contains a rich blend of spiced nuts Flaky fillo layers bursting with glazed natural pecans, Hand-rolled fillo tubes filled with a delicate blend Our delicious baklava is a sumptuous treat for any layered in sheets of crisp, flaky Athens Fillo® Dough, almonds and walnuts. Topped with honey syrup and of ground and chopped walnuts and sweet occasion. Rich blend of spiced nuts layered between finished with a sweet honey syrup. Scrumptious! whole pecans. Irresistible! chocolate. Baked crispy and then glazed. Finished crisp and flaky sheets of Athens Fillo® Dough, finished with hand-piped chocolate and natural sliced with a sweet honey syrup. Classic! almonds. As beautiful as they are delicious! elegant and Handmade delicious Appearance, Sensational Flavors, Excellentdessert Profitability. specialties Athens presents the finest collection of dessert specialties you’ll find anywhere - our collection has something for everyone. Beautiful presentation, delectable combinations, ready to serve, and with a high profit margin. You’ll love our sweet and -
Dessert Menu
MADO MENU DESSERTS From Karsambac to Mado Ice cream: Flavor’s Journey throughout the History From Karsambac to Mado Ice-cream: Flavors’ Journey throughout the History Mado Ice-cream, which has earned well-deserved fame all over the world with its unique flavor, has a long history of 300 years. This is the history of the “step by step” transformation of a savor tradition called Karsambac (snow mix) that entirely belongs to Anatolia. Karsambac is made by mixing layers of snow - preserved on hillsides and valleys via covering them with leaves and branches - with fruit extracts in hot summer days. In time, this mixture was enriched with other ingredients such as milk, honey, and salep, and turned into the well-known unique flavor of today. The secret of the savor of Mado Ice-cream lies, in addition to this 300 year-old tradition, in the climate and geography where it is produced. This unique flavor is obtained by mixing the milk of animals that are fed on thyme, milk vetch and orchid flowers on the high plateaus on the hillsides of Ahirdagi, with sahlep gathered from the same area. All fruit flavors of Maras Ice-cream are also made through completely natural methods, with pure cherries, lemons, strawberries, oranges and other fruits. Mado is the outcome of the transformation of our traditional family workshop that has been ice-cream makers for four generations, into modern production plants. Ice-cream and other products are prepared under cutting edge hygiene and quality standards in these world-class modern plants and are distributed under necessary conditions to our stores across Turkey and abroad; presented to the appreciation of your gusto, the esteemed gourmet. -
Unana-Berlin-Unana
Unana Tiefkühlbackwaren 100% MADE IN TURKEY Wir sind der Geschmack der Türkei Angefangen hat alles mit einem Marktwagen. Die immer gleichbleibende Qualität und der unverwechselbare Geschmack hat uns zu einem Unternehmen gemacht, dass heute mit einer Produktionskapazität von 50 Tonnen pro Tag der größte Börek Hersteller in der Türkei ist. Alle unsere Produkte, die unter hygienischen Bedingungen hergestellt werden, werden durch eine Schockbehandlung bei -35 Grad eingefroren, verpackt und versandfertig gemacht. Unsere Produkte werden in speziellen, von der Unana Forschung und Entwicklungsabteilung (AR-GE) entworfenen Maschinen, nach dem Familienrezept Börekci Sevket, sorgfältig geknetet und anschließend von Hand geformt. Seit 1958 können wir dadurch unseren immer gleichbleibenden Geschmack gewährleisten. Wie es schon die erste und zweite Generation des Familienunternehmens sagte: “Natürlichkeit und Geschmack ist das Wichtigste!” Diese Philosophie führt nun auch die dritte Generation, von Sevket Korucuoglu, weiter. Nicht nur in Bursa, nicht nur in der Türkei, sondern über unsere Grenzen hinaus tragen wir unsere Philosophie von Land zu Land weiter. Während Korucuoglu seine Geschäfte in Bursa mit dem Markennamen “Sevket” aufbaut und weiterentwickelt, möchten wir Deutschland dem Geschmack der Türkei ein Stück näherbringen: unter der Marke “Unana Deutschland” vertreiben wir seine Köstlichkeiten als tiefgekühlte Ware hier bei uns in Deutschland. Zertifizierung nach IFS Food Mit einer Zertifizierung nach dem IFS Food Standard vermitteln Sie Ihren Kunden, dass Sie Sorge für die Lebensmittelsicherheit sowie die Qualität Ihrer Verfahren und Produkte tragen. Durch ein IFS Food Zertifikat weisen Sie nach, dass Ihre internen Unternehmensabläufe gemäß dem internationalen Standard geprüft wurden und Sie in der Lage sind, ein sicheres Produkt zu liefern, welches nicht nur vorgegebenen Spezifikationen entspricht, sondern auch rechtliche Anforderungen erfüllt. -
Ice Cream Maker -Makes 2 Pints
Ice Cream Maker -makes 2 pints INSTRUCTIONS FOR PROPER USE AND CARE Model #DBL500 IMPORTANT! VERDE VITA LLC • PO BOX 863 • CLARENCE, NY 14031 Please keep these instructions and your original box packaging. table of contents Important Safeguards . .2 Features . .3 Before First Use . .4 Freezing the Canisters . .4 Assembly . .5-6 How to Operate . .6-7 Troubleshooting . .7 Cleaning . .8 Hints and Tips . .8-9 Recipes Basic Vanilla Ice Cream . .10 Banana Orange Frozen Yogurt . .10 Blackberry Sorbet . .11 Chocolate Chip Frozen Yogurt . .11 Chocolate Frozen Yogurt . .12 Chocolate Ice Cream . .12 Chocolate Peanut Butter Ice Cream . .13 Espresso Ice . .13 Fat Free Peach Ice Cream . .14 Fat Free Chocolate Ice Cream . .14 Fat Free Pineapple Frozen Yogurt . .15 French Chocolate Mint Ice Cream . .15 French Vanilla Ice Cream . .16 Frozen Margaritas . .16 Frozen Piña Colada . .16 Fruit Sorbet . .17 Lemon Ice . .17 Lemon Sherbet . .17 Ice Cream Sandwiches . .18 Low Fat Non Dairy Mango Freeze . .18 Low Fat Non Dairy Strawberry Freeze . .19 Piña Colada Sherbet . .19 Pineapple Ice . .20 Pistachio Ice . .20 Raspberry Ice Cream . .21 1 Strawberry Cheesecake Ice Cream . .21 22 important safeguards When using this electrical appliance, safety precautions must always be Raspberry Ice Cream observed, including the following: n Read all of the InStRuCtIonS befoRe uSe. Ingredients n Do not leave appliance when plugged in. Unplug from outlet when 3 1 /4 cups heavy cream 4 oz. egg substitute not in use. Always unplug before cleaning and removing parts. 3 /4 cup half and half or milk 1 tsp. vanilla n Do not use outdoors or on a wet surface. -
Osmanli Tez 3.Pdf
T.C. MARMARA ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ FELSEFE VE DİN BİLİMLERİ ANABİLİM DALI DİN SOSYOLOJİSİ BİLİM DALI TÜRK MUTFAK KÜLTÜRÜ VE DİN Doktora Tezi OLGUN KÖZLEME İstanbul, 2012 T.C. MARMARA ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ FELSEFE VE DİN BİLİMLERİ ANABİLİM DALI DİN SOSYOLOJİSİ BİLİM DALI TÜRK MUTFAK KÜLTÜRÜ VE DİN Doktora Tezi Danışman: PROF.DR. ALİ COŞKUN İstanbul, 2012 İÇİNDEKİLER İçindekiler.………………………………………………………………………………..….…………………….i Özet.………………………………………………………………………………………………………………….vi Absract…………………………………………………………………………………………………..……….vii Önsöz……………………………………………………………………………………………………..………viii Kısaltmalar…………………………………………………………………………………………………….ix GİRİŞ……………………………………………………………………………………………..……………..…1 A. Konu, Amaç ve Önem…………………………………………….…………………………..…….....1 B. İddia ve Varsayımlar/Sayıltılar………………………………………………………….………4 C. Sınırlar ve Sınırlılıklar…………………………………………….………………………………….5 D. Yöntem………………………………………………………………………………………….……………...5 E. Teorik Çerçeve………………………………………………………………………………………..…...5 F. Plan…………………………………………………………………………………………………..……………7 I. BÖLÜM DÜNYA MUTFAK KÜLTÜRÜNÜN KAREKTERİSTİK ÖZELLİKLERİ A. Genel Olarak Dünya Mutfak Kültürü……………………..………………………...…..….8 B. Orta Doğu Mutfak Kültürü…………………………………………………………….…….….11 1. İran Mutfak Kültürü………………………………………………………………………..…...13 2. Mısır Mutfak Kültürü…………………………………………..…………………...………….18 i 3. Arap Mutfak Kültürü…………………………………………………………………………...21 C. Hint Mutfak kültürü………………………………………….……………………………………...27 D. Çin Mutfak Kültürü……………………………………………………..……………………..…….29 E. Japon Mutfak -
Exploring Turkey's Culinary Heritage
EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks. -
To-Go Menu SALADS with GARLIC SAUCE CHICKEN SHAWERMA STREET
SAMPLERS ATHENA’S WRAPS *ADD HUMMUS AND SALAD FOR $2* V DIP SAMPLER ......................................... 7 HUMMUS, GRECIAN DIP, BABA GHANOUSH & LABNEH CHICKEN SHAWERMA ............................... 7 8 ATHENA’S SAMPLER FOR ONE ................ 7 GRECIAN DIP, LETTUCE & TOMATOES FALAFEL, FRIED EGGPLANT, KIBBEH & MEAT GRAPE LEAF GYRO .............................................................. 7 8 GREEK MEZA V ......................................... 4 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS TOMATOES, CUCUMBERS, ONIOINS, TURNIPS, PICKLES & OLIVES BEEF KOFTA ................................................ 7 MEAT FEAST ................................................. 25 GRECIAN DIP, LETTUCE, TOMATOES & ONIONS CHOOSE FIVE DIFFERENT SKEWER ITEMS BEEF SHAWERMA STREET ....................... 11 GRILLED 12-INCH BEEF WRAP, CUT INTO PIECES & SERVED To-Go Menu SALADS WITH GARLIC SAUCE CHICKEN SHAWERMA STREET .............. 10 GRILLED 12-INCH CHICKEN WRAP, CUT INTO PIECES & SERVED FETA SALAD .................................................. 6 WITH GARLIC SAUCE LETTUCE, FETA CHEESE & ATHENA’S SPECIAL SALAD DRESSING HALLOUMI CHEESE V ........................... 8 GREEK SALAD ............................................... 7 DRIED MINT, TOMATOES & BLACK OLIVES LETTUCE, FETA CHEESE, TOMATOES, CUCUMBERS, BLACK OLIVES & EGGPLANT V ............................................. 8 ATHENA’S SPECIAL SALAD DRESSING ARABIC SALAD .............................................. 7 FETA CHEESE, ONIONS & TOMATOES V HOURS FRESH-CUT TOATOES, CUCUMBERS, PARSLEY, -
Ssssennur Kopya.Indd
sennur sezer istanbul’un eski ikramları İ Ç İ NDEKİ LER istanbul işi / 7 ikram nedir? / 15 kaybolan istanbul folkloru / 19 istanbul’da yanyana yaşamanın yitimi / 23 bizans günleri / 31 hoş geldiniz / 35 türk mutfağı bir gösteri mutfağıdır / 47 çok değişmeyen yemekler / 51 yaşamı toplumsal atılımlar dengeler / 67 istanbul’da dinlerin önemli günleri / 73 topkapı sarayı mutfakları ve osmanlı sofra düzeni / 143 son yerine / 185 kaynakça / 187 istanbul işi İstanbul, insan ayağının ilk basışıyla değilse de bir-iki adım sonra “meskûn” hâle gelmiş olmalı. Çünkü güzel bir şehir. Öylesine güzel ki, yüzyıllardır kırdık, döktük, betonlaştırdık bitiremedik. Mağaralarının duvarlarında kü- rek çekilen kayık resimleri olduğuna göre, belki de ilk konukları kayıklarla denizden gelmişti. O da, Slavların, misafi r ağırlamanın en saygılı türü olan tuz-ekmek tepsisi gibi, deniziyle yeşiliyle gülümsemişti gelenlere. Ben hep o fırından yeni çıkmış ekmek somunu ve porselen kâsede ışıl- dayan tuz zerreciklerini süslü bir tepside uzatan sarışın kızı hatırlıyorum, Fatih’in İstanbul’a girişinde. Biri zafer kazanmış askerleri böylece “tuz- ekmek kardeşliğine” çağırmış olmalı. Yoksa onca birbirinden farklı inanç, ulus, halk yanyana nasıl yaşadı yüzyıllarca? Rumlar, Cenevizliler, Galatalılar, Museviler; mahallelerinden kovulmaz- larsa Fatih Sultan Mehmed’in tersanelerine kıyamete kadar çivi yapmak için söz veren demirci Çingeneler... Ve halkı tarafından âdeta boşaltılmış şehri yeniden şenlendirsin diye Anadolu’dan göç ettirilen onca halk: Türkmenler, Kürtler, Ermeniler, Anadolu Rumları, Rumca bilmeyen Karamanlı Rumlar... Özgürlüklerini yitirmiş köleler: Kafkasyalılar, Afrikalılar, Avrupalılar. Bu halkların, ulusların, inançların bir araya gelişinin oluşturduğu bir kavram İstanbulluluk. Bir şehir, insanlarıyla birlikte inançları da biriktirir. (Bu inançlar halk- bilim sınırları içindedir.) Her yeni göçten bir inanç kırıntısı, bir yemek ay- rıntısı, bir koku alıp birikimine katar ve yeni göçen herkesi yavaş yavaş eski “sakinlerine” dönüştürür.