(Music) In today's chapter I have come to Istanbul, Turkey. (Music) One of the largest cosmopolitan cities in the world, with more than 17 million inhabitants. The cuisine of Turkey is known to be a bridge between East and West. (Music) I'm meeting Erhan, a guide and apprentice cook who is going to show me authentic Turkish food. Erhan! Hello, Peña, how are you? Very well. I'm going to show you a great place for street food. Well let's get to it. Yes. (Music) Look, on these boats I'm going to take you to eat the fish sandwich. Well, I have a desire ... Come on, let's go. (Music) Well, Erhan, what do you eat here? Mussels, sandwiches ...? The fish sandwich here is the best. Fish sandwich? Yes, mackerel. Do they put it in a sandwich? Yes, inside the bread, they put it roasted. And that? This is stuffed mussels. Fillers? Yes, fillers. I want one. Inside it has rice. Is this eaten like this? The mussel is removed ... The best way is like this ... And you push. Let's try. Well, I have done quite well. It is very spicy. Yes. This is the sandwich. Yes. Grilled mackerel fish. This I liked. Maybe it has too much spice but it's good. What is a sandwich worth on the street? Ten lire. Ten lire, at the exchange rate, is two and a half euros. Yes something like that. For two and a half euros, take a look at what a piece of sandwich. I don't know if I'm going to finish it, I want to eat more. (Music) Well, what a view, right? That's the new mosque, next to the spice bazaar. Yes. And then, in the back, you see the Hagia Sophia. And, also, there in front we have Asia. Here is a very important thing: the fishermen. It is also a decoration of Istanbul. It is to pass time, they do it as therapy. (Music) I plan to take you to a very special place where they make "kokorec". "Kokorec", intestine. Lamb intestine, like the skein of Aragon. Here we have the "kokorec". Tell me what "kokorec" is. Which has a very funny name. "Kokorec" sounds like a dance to me. It has lamb intestine. (Music) And then, with tomato, pepper, it is seasoned, and then, between bread, it is eaten like this. And this is a very soft bread. Here is the small intestine, grilled with spices. Yes. Let's try. It's very good. I like very much. Where does your passion for gastronomy come from? I have always made Turkish gastronomy known abroad. Turkish gastronomy deserves to be known. That is why I am here, to make Turkish food known. For that, thank you very much. (LAUGH) I know you're going to kill me, is there anything else to try around here? Raw meatball too. Raw meatball? Yes, raw meatball. You explain it to me there, okay? Yes OK. Very good! (IN SPANISH) Good? Thanks! (Music) This tail for the raw meatball? Yes of course. There is a lot of fans. (Music) This dish is not made with fire, by kneading it is cooked. It can have minced meat or not, but the essence is wheat rice, then tomato sauces, peppers with spices ... This is how it is done, kneading for hours and hours. (Music) (SPEAKS IN TURKISH) They even have a megaphone to keep people under control. Yes, you are explaining that you cannot smoke in line. Opa! Yes. They throw the lettuce at me. Opa there! Yes OK. Good thing I have good hands. Yes. We open a little. Come here. Come on, come on, come on Taking. Give it to me, leave it. Taking. Voucher. Break it up, blow it up Voucher. Well, nothing, we already have part of the sandwich. He gave me a little lettuce, this is ... The raw meatball. That's the meatball. Look, it's done. It is very spicy. Yes. This needs bread. Oops! It was a little rough. Yes. What a show the artist is putting on here. It's come throw things away. It's giving me a little bit of fear. No, don't be afraid. It's your "show". Go Go. Butt. (LAUGHS) What energy, man. What energy! Full! (IN SPANISH) -About. Butt, butt, yeah We are full! People go in fear. (Music) Well, Erhan ... There is a lot of entertainment, of the owner's madness. Thank you very much. No problem. I hope to see you again next time. I wish. Thank you. Bye. Good luck. Equally. (Music) Whenever I travel I like to visit those curious corners that do not appear in the guides. The Omar restaurant is one of them. In addition, it offers a dish called "testi kebab", which I don't really know what it is about, but they don't win for crockery. (Music) You already know a different way of cooking: Clay pot, it is covered ... Because it is covered with aluminum foil. So that? So that steam does not come out and in the end it ends up cooked. Opa! Full there! Wow! Sit here with me, you have to explain to me what this is. It's from the dishes ... The name is "testi kebab". With chicken, tomato, pepper, garlic, with onion and tomato sauce. It is usually for two people. Yes, I imagine. Now it's for one. (LAUGHING) I really like it. Very good. You haven't told me your name. Hüseyin. Hüseyin, delighted. Pleasure. Thank you. Dinner with me! Thank you. Enjoy! (Music) I am in one of the six doors of one of the meccas for any cook: the Egyptian Market or the Spice Market. Since the seventeenth century, Istanbul was the closure of the Silk Road and the center of distribution of spices to all of Europe. I'm sure I'm not leaving here without a good purchase. (Music) "Good, nice and cheap." Jordi's store. Are you Jordi? How are you? Pleasure. Speak Spanish very well. A bit. Do you like my poster? I love your poster. "We have calimocho and blood sausage." Yes, all from Spain. What do you have around here? Love tea. Love? Love tea? You want to try? (LAUGHS) I'd rather someone else give it to me. Why is it called "love tea"? If you take this, you have to see some pretty eyes. But don't look at me Ah, what do you give me to try! Yes, that is love tea. This is a luxury. It's very good. It also has a grenade inside. Very good. Antioxidant, cleanses the blood, gives energy. You are going to put me a little of that tea. The tea is great. It was from Granada, that's why I'm taking it with me, because it's very, very good. Why do you speak Spanish so well? Do many Spaniards pass by? Before many came. The best customers are the Spanish. When we ask why they don't come, they say: "Crisis." Crisis, yes. Yes, that's why they don't come. But I think it's okay now. I want to take something for meat and something for fish. What do you recommend me? Lemon salt, which you can't get anywhere. Lemon salt. But do you do it or does it have a lemony touch? This is Himalayan salt mixed with lemon juice. Of course. It is good for fish. Can I try? Yes. It's a bit strong. Well, I'm used to it now. I'd like to see your face. You are going to see it now. My hair is standing on end now. I'm going to take a little bit of this. What else do you have interesting? This is for meat. If you want you can try it. What's wrong with it? Oregano, sweet chili ... And also secrets. I'm not going to explain everything. (LAUGHS) It's a Turkish secret. Yes. I knew I would not leave empty-handed. So good, right? Yes, perfect. Well, charge me. (IN A LOW VOICE) Good cheap. (JOKE) Friend, we are going to leave it like that because you have behaved very well and you explain it wonderfully. Many thanks. A pleasure. Thanks. That goes very well. Bye. Bye! (Music) One of the things I'm seeing in the market is a kind of string of dry things. And I'm very interested in knowing what it is. Hello. I would love for you to tell me what is that they have dry here. (IN SPANISH) This is dried aubergine. Speak a little Spanish. Well! Yes a little bit. Dried eggplant. Yes, it is dried eggplant. This is paprika. Paprika, which is bell pepper. And how long to hydrate? 15 minutes. 15 minutes in hot water? Yes. I'm interested in ... this. This I think is going to be part of my recipe. I liked it. (LAUGHS) He's already liked it too. Eggplant ... 60 Turkish lira? Yes, 60 Turkish lira. "Sag ol". "Sag ol". Very good, he speaks Turkish. (Music) Another thing you can find in this market is Turkish delight, or as they call it here: "locum". See what they look like. Hello. Hello. If you want inside there are more types. These are also made from honey. If you want, I'll show you. Let's try the good ones, the ones with honey. (Music) "Locum" made of honey. Honey locum. Honey locum. And what does it have inside? Pomegranate and sour cranberry. Blueberries? Blueberries, yes. Look. It is a real jelly bean. It is softer than our conventional gummy but has a much more authentic flavor. No colorants, no preservatives, or additives. And do we mix them with different nuts? For example, this one tastes like roses. Pistachio. Pomegranate, double pistachio, milk. If you want you can try. It is like nougat but soft, with its nuts. I am going to try. It has a super strong nutty flavor and is not very sweet. I'm going to take a few, okay? This really is a Turkish delight. I'll take it. See what bags he gives me. You get off with this to the beach and you are the most modern. Thank you. That goes very well. Thanks. (Music) The ancient Ottoman warriors, in their wars, used the drying of meat. I can't leave here without trying their jerky, which I've been told is spectacular. "Pastirma". (Music) Very good! I am loaded with the purchase. (Music) When I found out that I was coming to Istanbul, it was clear to me that I had to come see Maksut and his restaurant Neolokal. Here he reinvents traditional Anatolian cuisine with a very personal touch. (Music) -Hi, Peña! Maksut. Hi how are things? (Music) Let's discover the Anatolian landscapes together. You are an expert in Anatolian cuisine. Anatolian cuisine is very deep. Every day, we continue to learn. We always try to understand her better. What we do is that people do not forget our traditions, but, at the same time, looking for modernity and the future. Well, let's start with a hummus. That is the base of humus. It would be the chickpea, the rest of the ingredients go on top. What I do is create mountains and hills. Now I put some stones. Now I add trees. Dill. Purple first. We get the flavor with red cabbage. This is pepper, turmeric, and powdered tea. Cumin, dried mushroom powder, tarragon, parsley. Cardamom. This is salicornia. Salicornia or sea asparagus, also called. It's going to give you a really fun saline spot. Now let's not forget the sun. I fry an egg and so it looks like a sun. (Music) It's very nice. Right now there is a complexity of colors inside the plate. There is a sense of landscape, which has reinterpreted it. A real beauty. Ready for the next dish? Yes. It's beef cooked in duck juice. What we do is use beef tenderloin and we cook it with duck juice, then we add tomato, herbs and spices like cinnamon, we cook it over low heat. For the bread I use duck fat. Duck fat. (IN SPANISH) Pato. "Cat" is cat, right? Yes. (LAUGHS) This is a special dough that we make here. Hum! We are going to plate. Here we have six different yogurts. Red pepper, carrot, green is chlorophyll, red cabbage, beet and green pepper. What I'm going to do is spread them lightly on the plate. And, as you will understand, each plate has a different shape and different colors. A Picasso from Anatolia. (LAUGHS) Now the "tarhana." "Tarhana"? Tarhana is yogurt fermented with flour or shredded wheat. Give it a try. I just hallucinated. The texture is ... Oh! Amazing. It is super silky on the palate. Now I add some pistachios. In Turkey you can find the best pistachios. I add the bread, now a little meat. It looks like this ... And we play again with a little acid from the yogurt, with a very slow cooking. Oil with parsley. Well, a work of art. My friend. Thanks. Well, let's try it, right? That is why I have come, to eat a little. Take it, put it in the middle and cut it in half. A) Yes. And the hummus. Apart from the fact that it is very good, this is the typical dish that you take to one side or the other of your mouth and you notice the differences in flavors on your tongue. Is incredible. Lets go for the next one. We could say that this is the mother's kitchen taken to a more current point. These dishes are typical mother dishes throughout Anatolia for centuries. It's super juicy. In addition, the bread a little crunchy is pearl. I liked a lot. Well done, you have eaten perfectly. Thank you very much for serving me here at your home, for showing me this new Anatolian cuisine. I'm leaving, pun intended, with a good taste in my mouth. Thanks. (Music) Although Istanbul has many restaurants, the Turks still prefer good traditional food and the warmth of home. I go to Hikmet's house, who has invited me to eat with her family. If the traffic allows me, I don't know if I'm going to get there. (Music) (Chime of birds) How funny. Hello, Peña. How's it going? Hi, Hikmet. Welcome. (Music) Thank you for inviting me to your house. Thank you. You are always invited. It's hot, take this off. This is my family. Guys, my friend Peña is here, he's our chef. Hello. Brilliant. Well ... The whole family here, how much responsibility. You have things to do? Let's get into trouble. Go Go. Come on, let's go. Today we are going to cook "dolma". The "dolma" is very famous in Turkish cuisine. The "dolma" can be used with different leaves. This is green cabbage leaf, very famous from the area where I come from, in Bilecik. We are going to use this one, we are going to boil it in hot water. What we call "whitening" to make the texture manageable. We put it here. We are going to prepare the filling. What we are going to put inside is meat, onion and, as a chef that you are, you can cut it into very small pieces. No problem. Then the main ingredient is rice. He is putting the rice there. Yes. But the rice is not boiled. It's not cooked, no. Simply clean. Yes. And, of course, black pepper. Me, here to cut the onion. Parsley. Parsley. And we're also going to use ... We call it "saucha". Tomato and red pepper, but it is concentrated. Concentrated. Olive oil, enough, to give it smoothness. Where does this passion for cooking come from? I like to cook, I like to spend time in the kitchen. All? Yes. Let's get the leaves out. We are on good time. Well, we see that now they are more manageable, more malleable. And now to fill them. The leaves are fine, but sometimes, look. Make it a little smoother. You have to cut it in half. A) Yes. And this, he is telling us, that sometimes it is a little hard and that you have to ... No? Yes Yes. Massage it. As if it were a massage. Yes. We're going to turn it around like that a bit. I remember making this recipe since I was in high school. My first "dolma" is a little open around here. But the second one is going to be perfect for me. How are you able to live in such a big city, with 17 million inhabitants, and not go crazy? Or are you already crazy? It is a very complicated question. I always ask myself the same question with my husband and last year we decided to go to the south of Turkey. We went and started looking for a flat, we found a flat, but we couldn't do it. Because, although sometimes the city drives you crazy, all the time with traffic, this, the other ... But in the end, you realize that you need it. There are many people, but they also have many other things. It is very cosmopolitan. I am from a much smaller city and when I come to such a big city for me it is like leaving the town. I know what you mean, sometimes the same thing happens to me. You must have had to travel a lot for this program, right? I am fulfilling a dream, which is to travel, cook and eat. Yes, you are lucky. The beauty of all this is meeting people like you. In all countries they open their doors to me , they invite me to their home, they teach me their customs, and I am happy with that. Oh thank you very much. Now we put the rolls. He has put it like this so that we can now pour the water, cover it, and in the end they will steam. (Music) (INAUDIBLE) Oops, I think that's it! Let's go there. "Dolmas". Welcome. (LAUGHS) We started, right? Why not? (LAUGH) This soup is very traditional in Turkey, right? It is very special in Turkey. In other words, in Anatolia and in other regions they do it differently. Although they cook it differently, everyone calls it "tarhana". Usually when you get together, do you prepare so many dishes? When we all get together, yes. At least we do three or four. Turks love to eat, we like big dinners, we love having our people around. The Spanish family does not differ much. Oh! -Too? Ya, ya, it's too much for me. That's OK. This is eaten with a little yogurt. It is very difficult to do. I have had a great teacher who has taught me this dish today. Having Europe and Asia so close to you is not a problem, right? I work in the European part, but I live in the Asian part. Every day, I travel twice from Asia to Europe. Well, I'm going to stay here finishing dinner, there is still dinner, and I think night, for a while. (Music) (Music) Istanbul has a great nightlife. And after a Toledo night like the one I have had, the usual thing here in Turkey is to have a strong and abundant breakfast. I'm going to do it in one of those places dedicated to reviving nightlife. If they are laying the streets. (Music) Good morning, sir, how can I help you? Yesterday I had a bit of a hard night and they say that to revive I need a great Turkish breakfast. Surprise me Agree. Well, nothing, to see what gets me. (Music) "Sag ol". A glass of milk! It's not milk, it's a little yogurt. Well, well, well ... It is a traditional dish in many parts of Turkey. It is a lamb's head prepared. I'm going to open it to you. I never thought I was going to have a lamb's head for breakfast. This is the cheek. The meat is removed a little. This is the language. Language. The Rolling Stones. The tongue peels a bit because that little skin on top is very unpleasant . The eyes. The tastiest meat is in the eyes. And also ... (KNOCKING) I'm going to have to eat a little brain. Brain. I'm going to take off my scarf, I don't think I will need it. Please sit. I need your help to tell me where to start. There are many flavors in the head. For example, the brain, the tongue, the cheek ... I'll start with the tongue. It is super soft. And now the brains. Is it the part you like the most? The one with the brain, yes. Well, nothing, we are going to eat a little brain at 8 AM. For people who have not tried their brains because they give them a little respect, tell them that if you do not see what it is and try it, it will remind you a lot of "foie ". Very good. We bring more things. Come on, joy. This is lamb's trotters soup. It is a traditional soup for breakfast in Turkey. Very healthy and on top, delicious. Very healthy? Yes. We move a little bit. And let's try. It has a spectacular flavor. What part have we put in here? Handyman. Lamb feet? They also say that they have medicinal values. Especially for the bones. It has a lot of collagen, of course. It is good for the bones. And also for the immune system. Well, nothing, I will be in iron health. The breakfast of champions "made in" Istanbul. And with glued lips. I think this is going to be perfect for me to continue my journey here in Turkey. Thank you. (Music) If you come to Istanbul, a must see is the Bosphorus. And even more so, the Maiden's Tower. I am meeting with Tahir, a history expert who is going to tell me about this tower. Tahir, how are you? Very well. And you, Peña? Phenomenal. Let's travel to the tower. How about? As well. Let's go. (Music) Does water normally move that much? It depends on how you navigate. Right now we are between two continents: between Asia and Europe. The Bosphorus Strait separates the two stretches of land. All of Turkey is a bridge that connects with Europe. (Music) Well, it seems that we have arrived. Let's see it, right? Here we have the tower. It is quite pretty. Different. It has a lot of history. Starting from the 5th century BC with a general named Alcibiades. But later they used it for different reasons: a customs building, a hospital ... If you want we can see it from the inside. Come on, let's get to it. Come on, Tahir, I see you in top form, huh? One more floor to see the beautiful views. I can still afford one more floor. (Music) How much is there from side to side? A little over a kilometer. We are the only ones privileged to live on two continents at the same time. (Music) After this nice explanation I'm getting hungry. If you want we go down to the dining room. Come on. (Music) Since we are next to the sea, the prawns could not be missing. Well, Tahir, thank you very much. How do you say "chinchín" in Turkish? "Sherefe". "Sherefe". (Music) Turkey is experiencing a revolution and not only in the kitchen. Also in claiming your product. Few people know that they have 283 documented types of cheese. Dilsat Yasar, businesswoman and person who advocates for a conscious consumption of the product is going to teach me how to make cheese and has told me that if I behave well, yogurt. Hello, Dilsat. Hello, Peña. (Music) Let's start with the cheese. To make this cheese I prefer to use raw milk. When it is well boiled ... I prefer to use organic vinegar. Apple vinager. I make the vinegar, with my own apples. The water is already boiling. I'm adding the vinegar. Right now it is cutting. Pay attention. I'm going to put out the fire. I let it sit for a bit, about five minutes. Well, nothing, we let that rest. How is it to have a job that has nothing to do with this hobby of cooking? I think everything is to organize and be willing. I work a lot. I have a public relations agency. I have a partner. I like my job, and I like this too. I honestly don't want to choose. Because for me it is a hobby. Very good philosophy. How is our cheese? Do we have it already rested? I could tip over the pot directly but inside ... It's better this way. This is black cumin. Another superfood that has just been discovered and that has many properties. Thus, well distributed. Now we are going to cover it with a plate. This is my little stone. Now this has to sit for a few hours. Now I ... In order not to lengthen the program, I had prepared another one. I'll show you the other if you want. Let's see how we turn it around. Shall we turn it around now? And this is the final result. A cheese that I hope to sink my teeth into now. I am going to try. Very well. Very good, very good, very good. It's creamy, it's smooth. You can see the black cumin. Chas, chas! In the mouth. I like very much. And now, as you promised, we are going to make yogurt. In Spain and in many other countries we see it as a dessert. But here in Turkey you use it for a lot of things. Yogurt is very important to us. I have heated the milk. The ideal temperature for making yogurt is 45 degrees. Unfortunately, to make yogurt we need yogurt. So these are yogurt yeasts. Here are three tablespoons. Because I use three liters of milk. So now I tell you a little secret. Now I add a little sugar. And a little bit of salt. Just before it goes down, it must be transferred to a suitable container. We have to keep him warm ... We have to keep him warm. But at the same time you have to air it out, you should cover it with something. Now, without covering it too much but without letting it cool down, I must surround it with something. What we have to do is let it rest for at least 4 hours. Then put it in the fridge and don't touch it for a day. Don't be anxious. Voucher? When making yogurt, slowly. We let it rest. And I'm going to find out how it looks after those four hours and a whole day in the fridge. (IN SPANISH) Okay? Voucher! It's super creamy. Wow. Amazing. Very good. Cheese and yogurt. What do you think? Can it be done at home or not? Who said you had to buy everything at the supermarket? Thank you very much for all this cooking class. I would like to pay you in a slightly special way and it is by inviting you to a dinner that I am going to do with everything I have learned from these days in Istanbul. I'd love to go. See you soon. See ya. (Music) And if these Turks know one thing, it is to relax. And look what a spectacular Turkish bath. I stay here relaxing a little. I think I've earned it all these days. And so far my "Turkish Passion". Bye. (Music) Today Bedretti, owner of the Adamar hotel, lends his stove to me, who has a kitchen on the heights with incredible views. (Music) Hello, welcome, Peña. How's it going? Very well, thank you very much for having me in your house. Thank you very much also for coming to our hotel. To the kitchen, which is my thing. It has occurred to me to make a very Turkish but at the same time very Spanish recipe . These dried aubergines that seem wonderful to me, I 'm going to fill them with veal tail. But since they fill everything with rice, I will also make a rice. So straight to the mess. The tail, the first thing is to go through flour and then go directly to the casserole and brown it. We cut the vegetables. A) Yes. The carrot. And some garlic. And we go to the fire. We are going to brown the tail in the casserole. When it is browned, we take it out, remove it, and add the vegetables. And right here we are going to make the vegetables. We cast it directly. We move a little bit. We add salt. Sweat. Hello. Welcome. Welcome, Mr. Tahir, how are you? Let's go to the table. The waiter is there in case you need anything. -Great, everything is ready. -Ready. Bye. This sauce is very typical here in Turkey: a mixture of concentrated tomato with red pepper. In this case it has a little bit of spice, very little. A) Yes. And the slightly different ingredient in our oxtail: pomegranate juice. Something that is taken here a lot. We began to mix the different gastronomic cultures. It will replace the wine. It will give us acidity but also a sweet touch. And look, it looks like red wine. Two minutes reducing, I add the tail. Water. Instead of paprika, the spice mix I bought the other day at the Egyptian Market. I sprinkle a little to give it that Turkish touch. Enough. Tapo, 45 minutes and we have it. -How are you? -Welcome. -And how are you? -Good too, thanks. -The views are breathtaking. -Thanks. Come on, let's go to the table. -Hi, Mrs. Hikmet. -Good, nice to meet you. Hello, Mrs. Hikmet, how are you? The middle chair is for Mr. Peña. When he comes we will all be there. Is very nice. Let's see how the food is. Well, I'm going to hydrate these dried aubergines. How do I hydrate it? A little hot water, a bowl. Not boiling. Hot water. How cool is the kitchen, how visual it is. How can you not like this? We let it hydrate. Let's go with the rice. I have washed it three times and now I am going to make a small sauce with the onion. When we have it, I add the rice. Rice "pilaf", very typical in Turkey. It is cooked with a proportion and a half of water, which we will add from the broth from the tail cooking and finish the rice. Now, for now, I leave it sautéed. What's on the menu, does anyone know? -He hasn't told me. -I think it's a surprise. "Mr. Bedri, perhaps you know." -I do not know exactly. -But it sure cooks delicious things. "Since we have wine, I suppose it will be some meat." But I don't really know what kind of food it will be. So that my guests do not get impatient and since I had ingredients to spare, it occurred to me to make rolls of Turkish jerky with quince. This is like a quince jam. And what we are going to do is roll it up. We remove the edges. The edges are those of the cook. (Music) Culturally it is also a close country. -Mediterranean. -And the people. It is a Mediterranean country. Well, we are going to like it. It tastes like Kayseri's jerky. Cecina from Kayseri. Do you have an apricot? -If you have. -Very well. I love the mix of sweet and salty. Wow! This smells like feeding! I'm going to take it out here to let it cool down a bit. And with this water, we are going to make the rice. And disdain. Be careful, it's incandescent. Thus, in large pieces. Then we add it to the rice. Now I just have to fill the eggplant. And to plate. (Music) Do I sit in the middle? Perfect. Well, first I'm going to take off my apron. Thank you very much for coming, I know that you all have your tasks. These days you have taught me a lot and I have tried to translate it into a recipe. Did you like it? Fantastic. She says she really liked it. -Really spectacular. -He has embroidered it. -It has been delicious. Terrific. -Thats very good. Well, let's see the main one. (Music) -Great. -Delicious. I like how it tastes, especially ... It's not your typical minced meat, it's a special kind. I liked it much more. It was great, very good. It really wasn't with a knife. It has been by hand. It's delicious. Have you used Turkish spices? Yes. -Ask Dilsat if you have used pomegranate extracts. Yes, I took a recipe that was veal tail and mixed it with rice. The veal tail, normally, in Spain is made with wine. And I have decided to change wine for pomegranate juice. Thank you. A little more? Another tablespoon, that you are in the growing season. You really have a spectacular city. -They are invited whenever they want. It is one of those places that I promise to return to. I have the "X" marked. -Very well. I toast the return. I keep this incomparable setting of Hagia Sophia behind. (Music) Istanbul, one of the most beautiful cities I have ever visited. The colors and flavors of the spice market will remain in my memory . The unforgettable Jordi, a genuine merchant who knows everything. It has been fortunate to meet Hikmet and her family and have tasted those delicious "dolmas". And to Maksut, who discovered the mythical Anatolia and its innovative gastronomic concept. Istanbul, bridge of civilizations. City between two continents. You are unique.
