Vasylysa YILMAZ - Stambulka

The best ever corn recipe: Corn-in-Foil! In modern Turkish, the word Mısır has two meanings: Egypt and corn. This is connected to the tradition of naming. In old times it was common to name new foreign products after the last location they came from, even if they had originally been brought from somewhere else.

The journey of corn from the Americas was long and winding, but it passed through Egypt before reaching Turkey, so here is the result: in Turkey, its first name was “Egyptian wheat”, which later shortened simply to “Egypt.”

 And in medieval European sources, corn appears under the name “Turkish wheat.”

Today, corn is a specialty of Turkey’s Black Sea region. The most famous dishes are corn bread, anchovies in cornflour crust, and the delicate cheesy mıhlama, a cousin of polenta, banosh, and mamaliga.

Street vendors in Istanbul know well that people fall into two camps: boiled corn lovers and grilled corn lovers. That’s why you’ll find both - boiled and charred on the coals - sold as classic street food.


For me, grilled corn is a bit too tough, while boiled loses its intensity of flavor. So I went looking for an alternative and I found it! This is truly the perfect corn which pleases corn lovers from the both camps: it is rich in flavor, juicy, creamy, with a touch of spice.

And the best part: it’s super easy to make!


For 6 corn ears:

🌽 ½ bunch of fresh parsley and/or other herbs (dill, basil, thyme

🌽 3 large garlic cloves

🌽 ½ tsp freshly ground black pepper

🌽 ½ tsp salt (or to taste)

🌽 3-4 tbsp olive oil (or replace/add softened butter or ghee)

🌽 Foil for wrapping each ear

🌽 Bake - 210 C / 410 F, 25 minutes

I’ve just shared the video in Shorts - you are welcome to check it here: youtube.com/shorts/w9UgqYgR7Y...

Preheat oven to 210 °C (410 °F).

Tear pieces of foil and place corn on each one. Chop the herbs, crush the garlic, add spices, salt, and oil. I love doing this with my hands: rubbing the salt and spices into the herbs and physically feeling the oil soak up all that flavor. Rub each ear of corn with the mixture, right over its piece of foil.

Wash your hands, wrap the corn, and bake for 25 minutes.

You are welcome to play with spices! Sometimes I add paprika, turmeric, or soy sauce. But after many experiments, I’m convinced: for me black pepper and garlic are non-negotiable. And fresh parsley, too!

Usually, I prepare several ears at once: wrap them with herbs in foil, but only bake as many as needed for the meal. The rest keep perfectly in the fridge for a few days and can go straight into the oven before serving. Another handy trick: bake a couple of ears, let them cool, cut off the kernels, and use them in salads or omelets.

And here’s a tip for those who love a golden crust: if you bake the corn at the same temperature but on the lower rack of the oven, one side will turn out like from the grill, while the whole ear stays juicy.

Enjoy your corn in foil! 🌽

3 months ago (edited) | [YT] | 1

Vasylysa YILMAZ - Stambulka

Hummus with quick-pickled 🍅 is officially my new summer crush! 🥰

These tomatoes remind me of my childhood in Crimea, famous for its perfect tomatoes — both in quality and quantity. We had endless recipes for them!

But this recently discovered duet with hummus is the next level of gastronomic pleasure.

I love the balance of hummus’ creamy texture, the crisp bite of tomato, the garlic seasoning, and that refreshing fermented acidity that makes you dream about just one thing — the next bite!

I’ve just shared the video in Shorts and wanted to add some instructions here. But honestly, it’s so easy — the tomatoes almost pickle themselves!

A few tips:

✅ Don’t be afraid to use plenty of garlic — it becomes smoother and mellower when pickled. I use about 1 small clove per medium-sized tomato. Recently, my favorite has been the Turkish local variety Taşköprü sarımsağı — the authentic one has really small cloves compared to Chinese garlic.

✅ Greens: use whatever you have. Only parsley? Perfect! No basil? No problem. All of them at once, plus some cilantro? Amazing!

✅ Salt must be non-iodized — rock salt, Himalayan, or any salt without iodine works. Iodized salt just doesn’t work here, and you don’t want your pickles turning mushy, do you?

✅ After mixing all the ingredients and adding weight, leave them until the next day. You’ll see how juicy they become — so make sure your container is big enough. This pickle juice is delicious, and you won’t want to waste a drop! The next day, transfer to a jar and refrigerate. They’ll keep for about a week, fermenting slowly at a lower temperature — but honestly, they disappear in 2–3 days max!

Enjoy the flavors of summer!

(You can also blend them into a sauce or even a Bloody Mary smoothie… but that’s another story. Let me know if you want to hear it!)

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3 months ago | [YT] | 1

Vasylysa YILMAZ - Stambulka

🇬🇧 Hey! Welcome to Stambulka’s community!
I’m a DipWSET wine expert and gastronomy researcher based in Istanbul.
Here, I share my discoveries and insights on local wines, authentic food, and live music. My main focus is Türkiye, though you’ll also find stories from other destinations.

You’ll get content in English, Ukrainian, and Turkish, with subtitles or dubbing where possible. Expect easy, flavour-packed recipes, generous wine knowledge, my favourite spots in Istanbul, and plenty of practical tips for travellers exploring Turkey.

Pull up a comfy chair, pour a glass, and enjoy Stambulka’s channel and community!

🇺🇦 Привіт! Вітаю у спільноті Stambulka!
Я - дипломований експерт з вина DipWSET та дослідниця гастрономії, мешкаю в Стамбулі.
Тут я ділюся своїми відкриттями та знаннями про автохтонні вина, автентичну їжу та живу музику. Основний фокус - Туреччина, але іноді з’являються історії й з інших куточків світу.

Мої історії доступні українською, англійською та турецькою мовами, з субтитрами або дубляжем, де це можливо. Тут на вас чекають прості і повні смаку рецепти, винні знання людською мовою, мої улюблені місця в Стамбулі та багато корисної інформації для всіх, хто планує подорож до Туреччини.

Сідайте зручніше, беріть собі келишок і насолоджуйтесь каналом та спільнотою Stambulka!

🇹🇷 Merhaba! Stambulka topluluğuna hoş geldiniz!
Ben, İstanbul’da yaşayan DipWSET şarap uzmanı ve gastronomi araştırmacısıyım.
Burada Türk şarapları, otantik yemekler ve canlı müzik üzerine keşiflerimi ve bilgilerimi paylaşıyorum. Ana odak noktam Türkiye, ancak zaman zaman başka destinasyonlardan da hikâyeler bulacaksınız.

Hikayelerimi Türkçe, İngilizce ve Ukraynaca olarak; mümkün olan yerlerde altyazı veya dublaj seçenekleriyle sunuyorum. Kolay ama lezzet dolu tarifler, cömertçe paylaşılan şarap bilgileri, İstanbul’daki favori konumlar ve Türkiye’ye seyahat planlayanlar için birçok pratik bilgi burada sizi bekliyor.

Kadehinizi doldurun ve Stambulka’nın kanalı ile topluluğunun tadını çıkarın!

3 months ago | [YT] | 0