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TRAVELLER
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55
G
is for gyro
Sure, it’s a kebab, but Greece’s
quintessential snack is a world away
from the greasy, slightly suspect-
looking wrap found on British high
streets. Marinated pork, beef or
chicken is slow-roasted on a spit
before being cosseted in soft pita
and liberally doused with tzatziki.
You’ll find vendors on street corners
throughout the Hellenic isles, while
Athens’ locals swear by the quality of
the outlets in Monastiraki Square.
F
is for falafel
It’s amazing to think that chickpeas
can cause controversy, but in the
Middle East, debates rage over where
to get the best falafel. In Amman, visit
the legendary Hashem (
opposite Cliff
Hotel, Alamir Mohamed Street
); in Tel
Aviv, Hakosem’s (
1 Shlomo HaMelech
)
are drenched in coriander sauce; while
in Egypt the dish is called
tameya
and made with broad beans – make
for the fast-food Gad outlets in
Hurghada and Sharm el-Sheikh.
H
is for hot dog
Forget New Nordic cuisine for a
minute – Copenhagen’s love of
hot dogs is unrivalled. The many
wagons across the city include døp,
which serves 100% organic dogs by
the Round Tower. Other must-try
sausages across the network include
the
Pražská klobása
(Prague sausage),
available from stalls in that city’s
Wenceslas Square, and the currywurst
phenomenon in Berlin, where Curry36
(
36 Menringdamm
) is hard to beat.
I
is for islak burger
According to Turkish folklore, nobody
has ever consumed an
islak
(wet)
burger when sober. Sure, they’re
greasy, garlicky and radioactively
orange with tomato sauce, but these
strange delights of mysterious origin
are indubitably delicious, regardless of
whether you’ve already visited some of
the Taksim district’s numerous bars.
They’re sold 24 hours a day from a
shouty man at the Kizilkayalar stand
in Istanbul’s Taksim Square.
PHOTOS © ALAMY, GETTY, PAUL SWOLTZ PHOTOGRAPHY , SCOTTWILLIAMS,