- Wow, just look at all
the juices dripping there.
(chopping)
Oh ho ho, that's a splash back.
All right, check it out,
guys, it's Trevor James.
We just got into
Istanbul, Turkey and today
we're meeting up with
our good buddy Mr. Taster
and we're going for tons of traditional,
amazing Turkish food, let's check it out.
(upbeat electronic music)
This is it,
Istanbul part three and today,
we're bringing you in deep for some
extremely juicy and
life-changing Turkish food.
So make sure to watch
all the way until the end
'cause you're not gonna want
to miss this, let's eat.
- Hey.
- And here we are.
We're gonna get a little street food.
- Yeah, it's actually fish sandwiches.
- Fish sandwiches right on the water here.
- Yes.
- All these--
- With a pickled drink.
- Pickled drink.
- Yeah.
- Right here.
- Yeah, let's go inside.
- Okay, here we go, right
on the water, thank you.
How are you?
- How are you?
- Buddy, you good mate?
- Yeah.
- [Trevor] Wow, and we're
gonna go on the boat.
- Yes, be careful.
- Oh, ho, ho.
And here we are at the Balik Ekmek.
- [Taster] Yes.
- Wow, it's a grilled white fish
and it goes into a sandwich.
Historical.
- Historical.
Taured, in Turkish Taured,
(speaking foreign language).
Yes.
- For the fishermen?
- Yes, yes, we are fishermen.
- Oh.
- Yeah, you--
- Okay, flip.
- Like this, yeah?
- [Travor] There it is, wow.
- This is mackerel.
- Mackerel?
- Yeah, normally mackerel.
This is only mackerel.
- So this is white mackerel.
- Yes.
- It looks good, doesn't it, buddy?
(laughing)
We're gonna get two balik ekmek with onion
and right on the water,
this boat is shaking.
And he's just loading up the
fish full on the grill here.
Look at that and just
listen to the sizzle there.
So this is where it starts.
Bread,
fish,
salad and onions, simple yet satisfying.
Thank you, there it is.
That's for Mr. Taster.
- Wow, look at that.
- Look at that.
Wow, he's rockin' it, flippin'
those white mackerels.
Right across the Galata Bridge,
there's fishermen fishing
in the ocean here.
You can take these boats and you
get a beautiful view of the Bosporus.
- Yeah, you ready?
- Yeah, let's do it.
Look at that.
Oh wow.
- I love the taste of the onion.
- The fish is really soft.
It's really simple, bread--
- I love it.
- Fish and onion and this boat is shaking.
We're getting dizzy.
Let's get on the land.
It's too slippery.
We're gonna keep exploring,
we're gonna finish this
sandwich and go for more.
That is dizzy, it's wobbly.
Do you feel like you're still on the sea?
- Yeah.
(laughing)
- Like the earth is going back and forth.
Thank you, boss.
The balik ekmek.
And next up, we're going
for the ultimate whole lamb.
Check this out.
And we are just walking
around downtown Istanbul.
- Yeah, and we don't know.
- And we don't know and we're
gonna go for a full lamb.
(laughing)
It's gonna be good.
Here we are, the lamb is
waiting, it's called us (baaing).
How are you?
(speaking foreign language)
And here's the whole lamb,
they just put it on this big spit and oh,
here we go, we're gonna
watch how it gets cooked.
And there it is.
(laughing)
Here we go.
- Yay.
- [Trevor] Wow.
Right over the fire.
Wasn't ready for that.
- Look at this.
- [Trevor] Beautiful, thank you.
So how long do these cook for?
- Four hours.
- Four hours, wow.
Four hours over the fire
and we are gonna have
this bottom one here is
gonna get lifted onto a tray
and we're gonna have a little
tasting session, thank you.
Oh, and there's more.
- There's more.
- Look at these.
- Yeah, this one for me.
- [Trevor] This one, we gotta
eat the bottom one here.
- Yeah.
- All the fat
is dripping down onto the very bottom one.
- Yeah.
- That's where the flavor is.
And there they are, look
at those whole baby lamb.
Oh, and here comes the lamb, oh ho ho ho.
- Look at that.
- Look at that.
- Wow.
- Wow.
It's like a dinosaur.
You know, baby dinosaur.
- Wobbly dinosaur.
- Look at that, oh, the
skin, perfectly crispy
and they're moving the middle one down
so it's closer to the fire.
Wow, that is beautiful.
- Let's go home.
(laughing)
Let's go back to your house.
- Go back home.
Look at that beautiful,
oh, look at that skin.
It looks just like a fatty--
- Baby taster.
- Baby taster.
Thank you.
- Thank you.
- Thank you, wow.
It's a lamb on wheels.
That is the most beautiful,
crispy looking skin.
It's like a bubble of fat.
It's heavy.
(grunting)
(laughing)
There it is, look at
that beauty, thank you.
Look at the skin and it's just natural,
just seasoned lightly, ooh.
- Oh my god.
Wow.
Wow.
- Oh.
- Wow.
(laughing)
- That is so
natural.
Oh, and there's the tail.
The tail rump, the most succulent, fatty,
crispy outer layer on the
whole four month old baby lamb.
Oh.
It's perfect, it's pure fat
and that's why the flavor is so rich.
- Thank you.
- Thank you.
Okay, and there it is, let's
see how much it weighs.
15 KG, wow, that's big.
Oh my goodness,
and we're getting a full
meat cutting show right now.
(chopping)
Oh, ho, ho, ho.
Absolute cleaver mastery.
Here's another one, oh, ho,
ho, that's a splash back.
That is perfect fatty meat.
Oh, it's a splash back.
And we're just getting splattered
with fat with each cut, watch this.
That's the whole lamb
there cut into pieces.
Ho, ho, ho.
It's good, very delicious,
thank you very much.
And here's the lamb delivery.
(laughing)
Wow.
Oh, and it's gonna all come out now.
Thank you.
- Thank you.
- Wow.
He's the meat doctor.
It's all going in.
Come here.
Oh, that's...
(laughing)
Yes, very good.
The skin folds, that's
like a big skin chip.
(laughing)
- The rice going in.
- It's a rice-skin wrap.
Thank you.
One for Mr. Taster and one for myself.
Oh my goodness.
- Amazing.
- The best of both worlds.
Fatty and crispy, the
rice is perfectly soft
and there's sweetness from those berries
and an herbal, almost
earthiness to the rice as well.
- And for you.
(Trevor laughing)
The best part.
Oh my god.
- Look at the bone just falling out.
- [Taster] Oh my god, look at that.
It's more than hubbly bubbly.
- That is so tender.
- Yes.
- You don't need your teeth.
- No.
- You can eat it without your teeth.
Oh, and there's the neck.
Ooh, look at the neck.
That's like a fat bubble.
- Love it.
- The fat bursts in your mouth.
But there's a crispiness to it.
- Yeah.
- I gotta say, this skin,
rice, berry, nut, herb
combo was one of the most
unique fat and rice and skin
textures I've ever tried.
It's like an upgraded
Peking duck skin layer.
You think of that fatty Peking duck,
take this lambskin and
times the aroma by 100.
That's what you got right
here, it's delicious.
- It is.
- Wow.
- Thank you very much, thank you.
- Thank you very much.
- My pleasure.
- See you next time.
- Thank you.
- [Trevor] Thank you, that was delicious.
Thank you, thank you.
- Thank you very much.
- Gotta keep exploring, wow.
Bye bye, thank you, wow, that was juicy.
And next up, Mr. Taster is bringing us
to his friend Barutani's mustache-themed
restaurant for a full on feeding session.
Check this out, that's gonna be good.
Now we're gonna go have a lamb head.
- A lamb head, yeah.
- With Mr. Barutani, yeah.
- Mr. Barutani is gonna give
us a full show right now.
It's gonna be good, it's
always delicious food.
And here's the rice-chickpea mix.
Look at that.
Wow.
Nice.
(laughing)
Go on, mix it up, buddy, that's pure.
Look at that (laughs).
Oh.
Looks good.
Chickpea-rice mix and then
it gets covered with all
of these different stew.
Ho ho ho, look at that
chicken go right on top.
And Mr. Barutani's gonna
make us a plate right now.
Isn't that beautiful?
- Yeah.
- Wow.
- [Trevor] And the real specialty is that
he's gonna add on a bunch of
different toppings for us here.
How is that?
- Barutani.
(laughing)
How is it so good?
(clattering)
Wonderful, wonderful, wonderful.
- [Trevor] So we've got the
chicken plate and let's see
what Mr. Barutani makes
for the second batch here.
Ooh, that's beef and eggplant, ho, ho, ho.
Wow,
look at that.
- Wow.
- How is that?
- Mow.
- [Trevor] I love how you can just
add any of these on top of your rice.
- Yeah.
- That is amazing.
And there's the beef, wow.
That is gorgeous and
there's chickpea stew.
He's adding it all, chickpea stew,
bean stew, mashed potato, beef stew.
That is wholesome.
- Barutani me.
- [Trevor] Oh, and here's
the Brussels sprout.
(chuckling)
- Oh my god.
- Wow.
- Look at that.
- Look at that.
(clattering)
He's giving us a preview of
every dish on the menu here.
- How many more have you got?
- Barutani kebab.
- Barutani kebab.
Look at that cheese,
there's kebab meat in there and eggplant.
Look at that, wow.
- Whoa.
- [Trevor] How's that?
(clattering)
It's a beef mountain.
(laughing)
Wow.
How's that?
(speaking foreign language)
Wow, and there they are, cabbage
stuffed with rice and
you can smell the herbs.
Wow, look at that.
- Oh my god.
- [Trevor] A lot of lemon on there.
Oh.
- Oh my gosh.
- This is a tradition of Mr. Taster as
everywhere we go, we have
to get a lamb's head.
(laughing)
And here comes the moment
we've been waiting for, the cutting.
There it is, look at that fall apart.
You can hear the bubbly--
- Yeah.
- Oh, there's the tongue.
So he's just separating all the meat.
Oh, there's a tongue.
Oh, more.
(laughing)
You don't even need to chew.
It's hubbly bubbly.
Wow.
Thank you.
- Thank you, thank you.
- Thank you.
- What a meal.
Thank you.
- Thank you.
- Thank you very much,
thank you very much.
Very delicious.
Thank you, bye bye, wow.
To finish up the night, late
at night when everyone's
asleep, I had a hunger
for wet, sloppy burgers.
Super famous Istanbul
Taksim Square special.
(jazzy trumpet music)
And to finish up this food video, guys,
we just got out from
the hotel at 1:00 a.m.
We're going for the ultimate
street food of Taksim Square,
the wet burger, the sloppy wet
burger and it's right here.
And you can see they got
the doner here as well.
Beef doner, you can get it in a sandwich
with tomato and chili and cucumber.
But the real special is right there.
Hi boss, how are you, how are you?
Let's go try the wet burger.
Hi boss, how are you?
Oh, the wet burger.
- Wet burger, very, very nice for you.
- [Trevor] Oh, look at this, wow.
That's the wet burger and
it's steaming from below,
so the bun gets sloppy and wet
and we're gonna try one of those.
Two wet burgers.
- Two wet burgers.
- Yeah, thank you.
- Two?
- Two, yeah.
(chuckles)
Oh, and here we go, we got the wet burger,
the sloppy wet burger
to finish off the tour.
It's actually a doner
beef kebab meat patty.
It's not a processed meat
and they make a secret sauce,
it's a tomato secret mixture
and the steam coming
from the bottom there.
Oh, that is delicious.
Thank you.
Look at that, it's like
a sweet, savory tomato
garlic-y with the beef
doner kebab meat, wow.
It's yummy.
Delicious, good.
You can eat three of four
of these burgers no problem.
They go down in three or four bites
and even on a rainy night,
this place is packed.
You can just see they're
rocking the burger scene there.
They are serving out tons
of customers every night.
And just wash it down with some
cold Iran sour yogurt,
Turkish style.
This is the Taksim Square special,
really only found at this one
location in all of Turkey.
It doesn't need cheese.
The gooey bun and the tomato sauce
gives it enough delicious
gooeyness already.
It's number one.
- Thank you.
- Thank you.
Boss, can I get two more please?
- Two?
- Two more.
And there we are, two more, boom.
That's a great way to finish
off the night, thank you.
- Thank you.
- It was very delicious.
- Thank you.
- Thank you.
And you can see there's the
specials here, the doner.
But the wet burger is the best.
Wow, thank you, boss.
- Thank you.
- Thank you.
- Take care.
- Make sure you guys
go follow Mr. Taster's
new YouTube channel in
the description below,
subscribe to this channel as well.
Click that bell notification button
so you don't miss any of these videos
and wow, Istanbul has been amazing.
Thanks for watching, guys.
