What is in season in Istanbul. and what to order when the market changes.
Spring
- Çağla (green almond): March and April street vendors pile salt-sprinkled green almonds; their tart crunch is the first sign Istanbul has turned the corner from winter.
- Enginar (artichoke): Aegean artichokes arrive at the Kadıköy market through April and May, served braised with broad beans, dill and olive oil in the zeytinyağlı style.
- Kuzu (spring lamb): New-season lamb at Develi and the kebab houses runs from April; mezze rooms switch to lamb chops over charcoal for the warm-evening rakı tables.
Summer
- Domates (Aegean tomato): From late June, the Aegean tomato runs through markets at peak ripeness; menemen at Privato and salads at Karaköy Lokantası lean on it through August.
- Karpuz (watermelon): Summer watermelon served chilled with white cheese is a meyhane staple from July; the markets sell whole melons by the kilo on the pavement.
- Patlıcan (eggplant): Aubergines run all summer in dozens of forms, from imam bayıldı to karnıyarık and the smoky hünkar beğendi at Karaköy Lokantası.
Autumn
- Palamut (bonito): Palamut runs from September into November, smoked or cured into lakerda; the Karaköy fish market sells whole fresh fish to the surrounding lokantas at first light.
- İncir (fresh figs): Aegean black and white figs land at the markets in September, served with kaymak at breakfast and on dessert plates across the Bosphorus brunch terraces.
- Ayva (quince): Through October and November, quince poached in syrup with kaymak appears on dessert menus from Çiya Sofrası to neighbourhood muhallebicis.
Winter
- Hamsi (Black Sea anchovy): December through February is hamsi season; Hayvore's hamsi pilav, hamsi tava and hamsi köftesi rotate weekly while the Black Sea fleet lands.
- Boza: Boza, the fermented millet drink, is sold from street carts only in winter, called by the seller's distinctive cry through the Beyoğlu and Cihangir lanes.
- Salep: Salep made from wild-orchid root flour, served thick with cinnamon, is the standard winter morning drink across Turkish coffee houses including Mandabatmaz and Sade Kahve.