sites. to challenge and change the way. out. of this time on a edges. of . istanbul the jewel of different and pires centuries of apollo and politics have shaped a distinct identity evident in the people at food today a new generation of shaking things up the youth tapping into their creativity to give their cultural heritage a modern form. of the food a mirror of society it brings us together traces histories and opens

new futures i'm on a journey to meet food love us around the world and get the inside track then cities through the food they long. to. be one of the oldest continually inhabited cities around but its face is young. fourteen million people live in this city. under the age of the. food is a major source of employment it powers twenty five percent of the workforce helping many built korea's turkey's rich tradition.

because i wrote a lot. as a chef and social media foodie which several cookbooks and a repeat cooking show and to have belt refuse because made a name for myself through deep knowledge of turkish food and its history why algae at this restaurant think that this restaurant is the pioneer of bringing the looks wholly in food. istanbul if we consider about the turkish cuisine we can do i'd just three things one is that how is the ultimate palace food the other one this makes istanbul food with our main ians turkish greeks and that's a truck and the other one is a little told and what is this it's it's very hard to get just fresh for you. you know you tell me what the suits think it looks like stuff great news. this is

dried up old regime. and dried pepper it's all different traditions in the altar one time in man's again are many unknowns greek orthodox and also jewish people coming from spain all these cultures are now on top of each other so tell me is there any way that is known for certain things like seafood coming from somewhere else meat how does it well let's see the region is famous for its come see the small fish and then at the middle it's more on the wheat to time so we are one is twelve thousand years old coming from costello in the black sea region how do we know it's coming from cars in that region six thousand seven thousand years old and the wheat still has the same wheat so it's amazing i've always wanted that we've got all these different regions is that great you might we have seen mates see me. bread which is born in the suit. and tie.

inside the palace than what people liked it so much the first then. all of the told they'd start to spread. the. despite that. by making room to try cement. and after a taste i want to. buy

you see. this. they did a mistake but. did it bubble. mulish security or the. mystic. of those under us by a couple from the shoals. although turned out that she goes you can because you

disagree with a. generalization it's to put in a chick to thank all of us only to bring it along as i need to get a sex act i am as a meal times a more benign mitchell as you know which a lot of fish to live with because of us that actually goes on. cement just so integrity to the turkish diet that it's used as a measure for the cost of living. the ubiquity and popularity of foods such as symmetry and back leval have turned them into something of a national dish and symbol of turkish pride. istanbul's

where asia in europe embrace the world's only city straddling two continents. the reign of the ottomans heralded a new chapter of the turkish society and its screwed. and the imperial kitchen was where it all began. the start of the cuisine that would influence and instruct a nation to send troops. top cappie palace the fulcrum of ottoman power and prosperity. this is where the magic happens at the palace kitchen it how's that that one hundred members of stuff you know that coax their assistants helps to explain why you've got all these giant pots there was such fierce competition not just to

getting but to get ahead so these cooks would bring recipes from their own villages their own regions and they also inventing new ones and then affecting them and then trying to one up each other. style the military the cooks warga nice to decor and companies each with different speciality. meanwhile outside counsel walls people absorbing palace cuisine into their own cooking styles creating new customs that continue to evolve. just like the institution of weekend breakfast.

meet car han and use a car could you this young couple has transformed their passion for preseason and culture interest access one to price they run from tourists for visitors to istanbul and i could explain the traditional turkish breakfast to me. i need. this as a lot of work people have this for breakfast every day well more than ever the d.c. is on a sunday morning just like we are doing it now breakfast is. actually true it's coming together. under the coffee so people quickly during the autumn period people chriqui having as something to eat so they could start drinking their coffee that's why it was called under the coffee that

name was given. during the ultraman empire and at that time the coffee was quite popular because there was an easy access to do coffee feel like it was in. it was enough but after the first rule was second trait was caught it was expensive and it was not a local product anymore so that's why we started drinking tea. she must own a breakfast for a lot of turkish people we can just take any of these foods away from the table and still call it a breakfast but if these teas not on the table it's not going to be called breakfast anymore. i will thank reply truthfully it was great thank you so much. you can't understand turkish cuisine without knowing something about this spicy. the ottomans control

the only spice rid of the fifteenth century and set rigorous standards to ensure quality. to the experts and spices such as i dare to suggest continue to hand down their wrist and to the younger generations so what are some of the spices that you sell here to. pull reverse chink forward in. calculus a large order of what a mark is. that there know there were. up to me a good deal. that. were going to be healed looks to me. the that that you are you know. whenever i think of turkish cuisine i think of sumac. just get the edition from one . chick in the book. of all the

unique names china. now usually when i think of sumac i think of it as a powder it's grown. so our costs right here. and every nurse. eat ok. a flower seller very many very very fragrant it what dishes do you cook with human . giving shade will she be to the end. who are some of your customers. will come.

up to my visit to the palace and spy shop i want to learn a bit more about ottoman crissy. is q. and a familiar face in turkish households as a t.v. chef and food entrepreneur. meeting at a quarter restaurant in the complex of istanbul's largest mosque saleman. hello welcome how do you do very well very well traditional turkish you know it's very good to me you know to see please thank you. most important thing about the ottoman empire is that it was an empire of nations they let them to preserve their cultures they let them to go on with their own craftsmanship the old cooking and all kinds of business or stuff that they do the jews kept what they were doing they

are many and skip the romans kept what they were doing so this brought up the all to an empire with a colorful and and refusing me this one called all things the light internationally but it's turkish name is in charge and the it looks quite heavy to me ottoman queasiness healthy we know that the ottoman salton and resistance were quite strong strong and build up they were highly fed on proteins you know they used oil they used a lamp and they lived long they lived there long the average ultimate man's life was like say one two or sixty years old which was compared to those times quite a long time or the ottoman empire was one of the very first governments so to speak passed laws in the freshness of food quite important in the ultimate cuisine he was that it was seasonal because it's full of meat town full of protein and before the eighteenth century i should say there were no tomato or potato in the autumn i

could see what was coming to your plate belonged to that sees that's important and still in the turkish traditional turkish cuisine the same thing goes on it's an important thing. from the palace to the people the ottoman legacy lives on inspiring a new generation of chefs like young ladies as they capture and read vision turkish cooking. istanbul is often visited for its sponsor yet it's also very much a modern metropolis urban population is swelling look patterns are changing and as a result. the street food is rising highly skilled masters of. popular dishes such as stuffed mussels no money no matter it drunk you gentleman.

those don't know a mule on the go which traces its roots to the early farmers who ate meat cooked over can't fires. a popular local brewery speckle juice the tart brine used to kill vegetables. start a milk shake i'll tell you that it's regarded as a health drink which detoxes an aids digestion ok. and to sweeten the palate down derma turkish ice cream. that. is a loss to consistency comes from solid a flour meat from the tubers of wild gets so endangered that turkey for bits is export. to food and drink in turkey is a one hundred forty billion dollar industry. and young entrepreneurs are showing they can still offer something different. turkish friends

have recommended i try a new delivery service that's making waves. brett and demi hahn are co-owners of a successful startup that mary's tradition and convenience. are over there is to provide michelle's turkish. this is not turkish meatball or something after after yes this is our. signature one of our signature dishes saddam are or. we were struggling to find this kind of if. basically this food is the main. which is. eaten

in the house as our mothers cook this food we eat as such people these food sees our child some of the food it takes hours to cook and also you can't cook it for one plate usually is be a big portion then what happens is the local restaurants cook at the pounds and they try to sell so that out to the new time and when they finish with it they close the restaurant they go right to your professionals and hungry at five pm trying to figure out how you can get power you must know there is lots of issues around you know you need to pack it but you know it shouldn't leave so it's not only the pace it's not only you know filling your stomach it should look nice also in most western countries people don't have time to cook almost and here the cooking you see traditionally is done by women homes how is that changing now it's changing quite fast women are working now they don't have time to go let's say

a couple with two children they don't have time for you know dinners. they say ok that's a good alternative to first fault because it's healthy and deliberate terms it's fast it's convenient for it ok why do i need to order it with a hamburger. or a gun or for the number of consumers which will be demanding this service will increase in time there's what we see. if you don't put your glow your emotions your positive energy into your or it's not going to be tasteful meal. so what are you expansion plans. in two thousand and seventeen you are planning to expand turkey because all of the we have a lot of interest wrong i mean the east countries from eastern europe and also from north america i look forward to reading on the huge amount of turkish for thank you

. read. that article but. as yet home cooking hasn't completely disappeared. there's such a wealth of fresh ingredients produced locally that messed the five percent of this imported. so good to see you again grade c. you. meet up with me again to give you twelve one of the many markets. great thing about living and cooking is you eat the fish that is called this morning this is like the black sea region of turkey it's like the bread of the

people who live there the gills show how fresh the fish is. going to be pinkish not so red so it's. all. fresh our fish are wonderful. from the market we had drifted in cusa good job and only neighborhood. greeks and turks lived together for some troops. building and i think when anything on that day is a very valid and other month. and it took a christian what would a home cook have one is of course after. some form e.g. inside all the oil and then pepper paste into made to paste is something we all

have in our kitchens but you go for it putting it to work and you are cooking up a huge garber yundi the dish i tasted in the sunni manya mosque with the. referred to has created a modern take on it which replaces stewed land with beef it's a healthier version it's also quicker to meek its all autumn and dish from eighteen sixty three this is called. dried meat slowly slowly. we make that they'll eat the milk. when. the third clean through abdulaziz the salton with his wife eugene they also brought their ship pressure that was doing the pressure that the ultimate chef was doing them over gene so they said why not let's mix these up and have a beef on top and they tried it and the disease loved it soloist. just do this.

the recipe is contemporary but refused also reveals a time honored secret of turkish cooking if you're making a sweet put a bit of salt if you're making a savory dish put a bit of sugar what it does it brings up the flavor. that eat. in turkey who does most of the cooking as a whole always women cooked and now it's changing that men are interested in cooking as well seems to be such an important part of turkish culture itself what does it mean to you it's my everything. i cannot tell my emotions really well with through food for example through the food i cook i feel it easier for myself to tell emotions so for me cooking is

a channel for my ideas for my world which and it embodies what do you think about turkish well where do you put it in the world in a way i feel it really is the original fusion i would tell everyone to to come to istanbul you come find you. a thank you turkish crazy ritual centuries of history is experiencing something that for good new songs a new generation of chefs and lovers is keeping traditions growing one precinct influences. my journey through istanbul is nearing its end but in so many ways i feel as though i just scratched the surface of this grand cuisine that just took a shrewd everything my taste in seed and smell has been a story not just of istanbul but also its people its pounced and its present they

all come together to form one city until next time always these three turkish go to shoot hoops. it's a story of survival. it's a story about how people who live in such remote. i'm pretty cheeky to the way it would be to cheat and how that instinct help them recover from the financial crash i would continue as long as. this is a story about iceland. on. business updates brought to you by qatar airways going places to get.

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zero. zero nine welcome to the al-jazeera news hour live from our headquarters in doha. coming up in the next sixty minutes zimbabwe's ruling. when the majority in parliament. form a rebel leader. back in the democratic republic of congo. the date for a presidential election has been announced it will be held on april twentieth next year and days of wildfires are affecting the. people in northern california.