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.

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Istanbul: Private Food Tour with Guide

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