Midye Dolma = stuffed mussels with rice
It’s more of a snack than a meal. The mussels are filled with spicy rice (hints of cinnamon and pepper), and served with lemon. Always served in their shell, so you can use one shell to scoop the other into your mouth. I’ve conducted several interviews with local Turks and no one knows how they’re made. It’s a mystery how they’re stuffed, cooked and closed before serving. You can find several street vendors selling midye dolma, especially by the water.
Midye Tava = fried mussels
Deep fried mussels served on a stick with a tartar sauce.
Istavrit = Meditteranean horse mackerel
A popular fish dish served in Istanbul. The fish are so small that you can eat everything except the tail.
Unlike Umut, I cut the head and tail off and still removed the bones.
My new friend who kept an eye on me (and my food) through the window.