Name: Beré Nali Amsterdam
Address: Overtoom 558h, 1054 LN Amsterdam, Netherlands, Amsterdam, Netherlands
Price range: $$
Rating: 3.4

Netherlands

Beré Nali Amsterdam



Le hamburger Islak, également connu sous le nom de burger humide ou hamburger Taksim, est un plat de rue très populaire en Turquie, particulièrement réputé à Istanbul. Cette version unique du hamburger se compose d'une galette de bœuf placée à l'intérieur d'un petit pain moelleux qui est ensuite trempé dans une sauce tomate savoureuse et cuit à la vapeur, ce qui donne un hamburger moelleux, tendre et incroyablement savoureux. Le processus rend le pain très moelleux et le hamburger entier fond presque dans la bouche, ce qui le différencie des versions sèches et grillées typiques que l'on trouve ailleurs. La sauce, riche en tomates et en un mélange d'épices, infuse le hamburger d'une saveur acidulée et légèrement épicée, rehaussant le goût du steak de bœuf. Après avoir été trempés dans cette sauce, les hamburgers sont empilés dans un cuiseur vapeur spécial pour les maintenir au chaud, garantissant ainsi qu'ils conservent leur moelleux et leur saveur jusqu'au moment de servir. Les hamburgers Islak sont généralement servis tard dans la nuit, ce qui en fait un favori parmi les noctambules et les foules d'après-fête à la recherche d'une collation satisfaisante et savoureuse. On les trouve souvent dans les petits restaurants et les stands de nourriture de rue à Istanbul et dans d'autres régions de Turquie, offrant une option de repas rapide, délicieuse et peu coûteuse.



Hamburger Islak

Les Œufs Turcs, ou Çılbır, sont un plat de petit-déjeuner sophistiqué qui remonte à l'époque ottomane. Il se compose d'œufs pochés parfaitement servis sur un lit de yaourt grec épais et aillé.

Œufs Turcs

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<p>Islak hamburger, also known as wet burger or Taksim hamburger, is a popular street food item in Turkey, especially renowned in Istanbul. This unique take on the hamburger consists of a beef patty placed inside a soft bun that is then drenched in a flavorful tomato-based sauce and steamed, resulting in a moist, tender, and incredibly flavorful burger. The process makes the bun very soft and the entire burger almost melts in your mouth, differentiating it from the typical dry and grilled versions found elsewhere. The sauce, rich in tomatoes and a blend of spices, infuses the burger with a tangy and slightly spicy flavor, enhancing the taste of the beef patty. After being soaked in this sauce, the burgers are stacked in a special steamer to keep them warm, further ensuring that they retain their moistness and flavor until served. Islak hamburgers are typically served late into the night, making them a favorite among night owls and after-party crowds seeking a satisfying and flavorful snack. They are often found in small eateries and street food stalls throughout Istanbul and other parts of Turkey, offering a quick, delicious, and inexpensive meal option.</p>
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Islak hamburger

Overall a nice wet burger from this location. I could eat one more but it was expensive for a small burger.
Ketchup taste was there which I like in the sauce. From the classic version they added onioins and a melted cheese which made the taste better.

What was I missing? Of course, the hot & spicy feeling. In the original version is spicy which I like more.

Turkish Eggs, or Çılbır, is a sophisticated breakfast dish that dates back to the Ottoman era. It consists of perfectly poached eggs served over a bed of thick, garlicky Greek yogurt or strained yogurt (lebne). The dish is finished with a drizzle of warm Aleppo pepper or paprika-infused melted butter, which adds a vibrant red hue and a smoky, slightly spicy kick. Fresh herbs like dill, parsley, or mint are often sprinkled on top for a burst of freshness. The combination of the warm, runny egg yolk, the cool, tangy yogurt, and the spicy butter creates a delightful contrast of temperatures and flavors. Served with crusty bread like sourdough or simit to scoop up the creamy mixture, Turkish Eggs offer a savory, elegant start to the day.

Turkish Eggs

After waiting 35 minutes I was able to taste the unique Turkish eggs called Cilbir with pita bread.

Just a normal Cilbir so raw. It needs more of the red sauce and more yogurt. I wasn’t able to get the taste of garlic as well.

Other chefs put some nuts and contrast tastes like pomegranate sauce. There are better versions of this dish for sure.

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