Kuru fasulye is Turkish white bean stew, one of the oldest staples in the national kitchen. The beans arrived in Ottoman lands from the New World in the 16th century and were cooked first in palace kitchens before the dish spread to Istanbul's working classes. It has stayed cheap and popular ever since, eaten by everyone regardless of income. A handful of restaurants in Karaköy, Süleymaniye, and Üsküdar have served little else for generations, usually with rice pilaf, pickles, and a glass of ayran on the side.

Istanbul's cooking traces back to the Ottoman palace kitchens. Many recipes have stayed in the same families for generations, and the techniques take years to learn. Eating here is a practical introduction to the city.

Anyone curious about Turkish cooking will eat well here. The dishes follow Ottoman-era recipes, and most portions suit sharing.

First-time visitors and solo travelers both manage easily here. The area is walkable, and staff at most sites are used to tourists.

Food markets nearby sell spices, cheese, and dried fruit. Waterfront restaurants along the Bosphorus have views across the strait to the Asian side.

Nearby bazaars sell Turkish crafts and souvenirs. Tea houses in the side streets are a good place to rest between sights.