Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
Coconut milk is the only dairy-free liquid that incorporates enough fat to make the texture of the finished ice cream as luscious as if it were made with cream. Happily, lots of great flavors marry beautifully with it: chocolate, nuts, citrus, cherry, and, of course, caramel. Get the recipe: Coconut Caramel.