Blue Mosque - Sultahmet

Built by Sultan Ahmet as a part of a large complex, among the Turkish people it is called Sultan Ahmet Mosque. However, visitors fascinated with the beautiful blue tiles always remember it as the Blue Mosque. The complex consisted of a mosque,tombs, fountains, a healt center, kitchens, shops, a bath, rooms, houses and storehouses.

Grand Bazaar

The Grand Bazaar ( Kapalıçarşı, meaning "Covered Bazaar") is located in Beyazıt -Istanbul. The Bazaar is one of the largest and oldest covered markets in the world, with 61 covered streets and over 3,000 shops. 300 000 to 450 000 visitors are visiting The Grand Bazaar a simple day.

Spice Bazaar or Egyptian Bazaar

The Spice Bazaar (Mısır Çarşısı) or Egyptian Bazaar is located in Fatih-Istanbul, Turkey. The Bazaar is one of the largest bazaars in the city. Located in the neighborhood of Eminönü, it is the second largest covered shopping complex after The Grand Bazaar.

There are several documents suggesting the name of the bazaar was first "New Bazaar". The building was endowed to the foundation of the Yeni Mosque, and got its name ("Egyptian Bazaar", Turkish: Mısır Çarşısı) because it was build with the revenues from Egypt.

Lokanta

This kind of  restaurant is typically Turkish and offers home-cooking style food. From a selection of meals, it is possible to go the window and choose whatever you like.

Common Meals of Lokanta

a-Güveç

Güveç is any kind of meat prepared in a casserole.

b-Bulgur Pilavı

Bulgur Pilavı is cooked pounded wheat. (will be add pepper,tomatoes)

c-Dolma and Sarma(grape leaves)

Dolma is stuffed vegetables, usually grape leaves, peppers,eggplants, cabbage leaves or mussels filled with rice,mincedmeat and raisins.

d-Hünkar Beğendi

Hünkar Beğendi is Sultan's delight. It is simply chooped lamb pieces served pn eggplant puree.
Musakka is very common eggplant dish withground meat.

e-Karnıyarık

Karnıyarık is stuffed eggplant.
Meatballs (Köfte), vegetables or liver are among traditional Turkish food. Offal notings is wasted; on the contary, offal plays an important role in the Turkish Cuisine. Tripe,head,trotter,brain,tongue are among the most common.