Welcome to Terrace Amber
Offers you delicious food along with Magnificent view of the Marmara Sea and historical old city view.
Terrace Amber, in fact offers its’ guests a breathtaking panoramic view of Istanbul.
Guests can enjoy such splendid view while enjoying a delicious Mediterranean and Ottoman cuisine.It ‘s a delightful experience.
Shish (şiş) kebab – A traditional and familiar kebab of meat and vegetables, generally cubed and threaded onto a skewer, before being grilled and served with bread and/or rice with salads. Çöp şiş is a variety of this popular kebab, made with smaller pieces of meat and generally cooked on wooden skewers, as opposed to iron.
Adana kebab – Hailing from the South-Eastern Turkish province of the same name, Adana kebab is a spicy (read: hot) kebab made from ground mince formed over a wide skewer and grilled over charcoals. A milder version originates from a nearby town and is known as Urfa kebab.
Iskender kebab – This is the kebab which inspired Iskender Efendi to invent the vertically cooking kebab, and originates from his seaside hometown of Bursa. It is essentially döner kebab, served with a lathering of melted butter over a bed of bread, with yoghurt on the side.
Cağ kebab – This is commonly accepted as the predecessor to the modern döner kebab, and is made from lamb meat cooked on a horizontal rotisserie, before being sliced off, and grilled on a skewer.
Döner – The world-famous kebab literally means ‘rotating’ kebab, in Turkish. It is made from lamb, chicken or beef, which is slowly roasted on a vertical spit, and then thinly sliced off. Döner is served on a plate with salad and rice or potatos; in bread like a sandwich; or in a wrap known as durum.
Turkish Tea (cay): Turks love tea, and most Turks drink many cups a day. Turkish tea is always offered first to visitors and guests to all homes and businesses. Turks prepare tea by brewing it in a teapot (not with ‘tea bags’), preferably porcelain, over a kettle, and a perfectly brewed Turkish tea should be a deep red colour. Although tea can be found served in porcelain cups at the major hotels and cafes, Turks prefer to have their tea served in glass cups. Although instant coffee (which Turks call ‘Nescafe’) is quite common, nothing can take the place of a good cup of tea.
Tea gardens (cay bahcesi) abound in Istanbul. These open-air gardens, usually located in areas with stunning panoramic views, also serve fruit juice and colas, sandwiches and ‘tost’ (grilled sandwiches). More traditional teas gardens serve their tea with a semaver (a metal teapot), and in some tea gardens you’ll even find nargile (water pipe) for smoking an array of fruit flavored tobacco. The tea gardens of Moda and Emirgan are popular choices among café-goers.
Turkish Coffee (Türk kahvesi): Turkish coffee is served in small porcelain cups (resembling espresso cups) and always with a glass of water. It is not usually consumed with breakfast; but, more commonly, it is enjoyed after meals with something sweet, usually Turkish delight or chocolate. Turkish coffee is traditionally prepared in a small copper pot called a cezve, and is made by boiling an extremely finely ground coffee together with water and sugar. The coffee is served according to your taste – sade (without sugar) or sekerli (sweet). While drinking you should sip the coffee lightly, so as to leave the coffee grounds at the bottom of the cup.
Ayran: This delicious drink made from yoghurt diluted with water and then salted and served cold, is very much enjoyed by Turks and is the perfect accompaniment to most meals, especially kebab or spicy foods.
Raki: This is probably the most well-known of all Turkey’s alcoholic drinks – and certainly one of the most enjoyed food accompaniments among Turks. This aniseed-flavored drink contains a high degree alcohol and should not be consumed quickly. Rather, most people enjoy the colourless raki mixed with water, which turns it to a cloudy-white drink. Raki is widely said to aid digestion and is known as a kind of aperitif.
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Turkish mezes are traditionally little appetizers which appear on the table before the main course. This is especially true if you go to a fish restaurant. You choose about 3-4 mezes for the table. Turkish Mezes should be served at room temperature unless of course, they are the sıcak mezeler which is Turkish for hot ones. The idea is to start the meal in a slow and leisurely fashion before the appearance of the main meal.
Meze is the word we use for starters here in Turkey, be they hot or cold. Actually mezes are much more than that. A meze is more like a ritual. A way to begin the meal. Eaten correctly, it forces you to eat slowly and savour these wonderfully fresh flavours. Each mouthful is an amazing experience.
Somehow they all go together and taste so good. Unlike an open ticketed buffet table where you pile every possible thing on your plate, mixing up flavours that seriously do not go together and then forcing yourself back up there for more. It is so different from that smorgasbord experience. You have to try Turkish mezes to really appreciate them.
Fish here is considered a feast - all you have to do is go to a Turkish fish market and you'll understand why! In Istanbul, a trip to the Balık Pazarı either in Karaköy on the European side, or Kadıköy on the Asian side of the Bosphorus is not to be missed.
In all seaside towns with a harbour or port, there will always be a fish market where the freshest catch can be found. These fish markets may be temporary or they may be permanent but you can bet they will be there!
Here in Turkey, we love fish, the idea is that fish is festive.
Below you will see the recipe index for all the fish posts: I hope the pictures above have whetted your appetite!
SEA BASS OR LEVREK
Sea Bass is probably the all time favourite amongst Turks and huge fish farms now line the Aegean coast.
When you visit the fish market you can see there are two different classifications and prices for Sea Bass. The more expensive ones are 'free range' and the cheaper are farmed. Many will say that you can definitely taste the difference.
The fishing industry is now huge in Turkey and she supplies the largest amount of Sea Bass in Europe. The larger the fish, the more delicious.
I would definitely recommend that if more than one person is ordering a Sea Bass, choose a large one and share it as it will be so much tastier and definitely it is easier to find the bones.
You need a 1kg fish for 2 of you, 1300 grams for 3 people and 1.5 kg for 4 people. Each step upwards in weight, you are getting a larger ratio of meat in comparison with the bones.