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.
A colloidal substance is any which has the quality of having another substance diffused evenly throughout it. In the example of milk, there is a dispersal of liquid butterfat within a water-based solution. In this case, the liquid butterfat, the smaller molecule, is within the range of 1 nanometer and 1 micrometer, making it invisible to an optical microscope.