Ep 8. Turkey

In season 3, episode 8 of Bizarre Foods, host Andrew Zimmern travels to Turkey to explore its unique culinary traditions. As he journeys through the country, Zimmern samples a range of dishes, from classic Turkish kebabs to more esoteric fare.

In Istanbul, Zimmern visits a centuries-old market where he samples a variety of mezes, or small dishes, including stuffed mussels and roasted eggplant. He also tries his hand at making baklava, a sweet pastry made with layers of phyllo dough and honeyed syrup.

Moving on from Istanbul, Zimmern heads to the southeastern region of Turkey, where he visits a Kurdish village and learns about their food traditions. Here, he watches as a local woman prepares a dish of stuffed lamb intestines, a specialty that he admits is not for the faint of heart.

Next, Zimmern travels to the city of Adana, known for its spicy kebabs. Here, he meets with a local butcher who shows him how to prepare the meat using a special technique that involves hand-chopping the meat rather than using a machine.

Continuing his culinary journey through Turkey, Zimmern heads to the Black Sea region, where he visits a fish market and tries a local specialty called hamsi pilavı, a dish made with anchovies and rice. He also samples mussels cooked with cornmeal and spices.

Finally, Zimmern travels to Gaziantep, a city famous for its pistachios and its baklava. Here, he meets with a local pastry chef who shows him how to make the perfect baklava using a secret blend of nuts, spices, and honey.

Throughout the episode, Zimmern showcases the rich culinary traditions of Turkey, highlighting the country's diverse regions and cultures. He demonstrates a willingness to try new and potentially challenging dishes, while also showing respect for the people and traditions behind each dish.

Overall, season 3, episode 8 of Bizarre Foods is a fascinating look at the food and culture of Turkey, and a testament to the power of culinary exploration and discovery.