Calis Beach and Fethiye Turkey Discussion Forum
Information and Services in Turkey Section => Good (or Bad) Shop Guide => Topic started by: Karennina on July 11, 2017, 17:22:26 PM
-
Has anyone bought a spit roast chicken from the shop in Gunlakbasi recently, its the shop thsts about 100 yards from the Seckin restaurant...we bought one today and when paying he said 15 tl, now if i had not bought one from Kipa recently and paid 8.45 tl i would prob have thought oh the price has gone up a bit... Is this the normal price for this shop or did the guy think tourists ;)
-
Weget ours from the shop up near small marina past Kipa. They range from 12 to 8tl depending on time of . Late on when they want to get rid they are cheaper. They are still fresh but cannot be reheated so if not sold are thrown away. My neighbour gets them from Gunlakbasi .
She has mentioned uncooked fat is sometimes dripping on cooked one which puts me of. The butchers on Banco Manio also has them but not tried yet. His meat is very good.
-
Kipa has the best price I have seen so far. Here in Hisarönü one costs 12-13 Lira.
-
I paid 13TL at the Gunlukbasi shop in May.
-
Karen, The Butcher's shop opposite the Cahide was 12TL in May. We had them a couple of times. We usually get them for lunch as they often sell out in the late afternoon.
-
Ok thanks all for replies, it just seemed a lot compared to Kipa and when I said 15 tl the guy seemed a bit aggy about it, oh well wont be going there again! Oooh dont like the thought of the fat thing either! Still not seen any at the Calis shop Jacqui...
-
I paid 15 tl at the Gunlukbasi one in May. I thought I'd eat it in one go but there was a lot more on it than I expected.
-
Karen, The Butcher's shop opposite the Cahide was 12TL in May. We had them a couple of times. We usually get them for lunch as they often sell out in the late afternoon.
hi Jackie was that may this year as whenever I go past they don't seem to be cooking any? :(
-
The Kipa roast chickens are smaller than those from the Chicken Shops, and are also wingless.
-
Karen, The Butcher's shop opposite the Cahide was 12TL in May. We had them a couple of times. We usually get them for lunch as they often sell out in the late afternoon.
hi Jackie was that may this year as whenever I go past they don't seem to be cooking any? :(
Yes, it was May an June this year. I wonder have they stopped now? Hope not, love their chickens.
-
Yes, the one facing Cahide seems to have stopped doing them. That apart,as has been already said,it's an excellent butchers.
-
Completely agree excellent butchers & will cut stuff for you why you wait if required, always use for bbq's & got excited once when I saw sausages there alas they were chicken sausages & the skins split when cooked , anyone seen lamb sausages in the FETIYE area?
-
This is the guy you want.....
Bangers and bratwurst come to Kargı
KARGI, Fethiye – Hürriyet Daily News | 8/2/2010 12:00:00 AM |
Sometimes Brits and Germans can hanker after a taste of the “Old Country” and now Şakir Aydemir has the answer: sausage.
Sometimes Brits and Germans can hanker after a taste of the “Old Country” and now Şakir Aydemir has the answer: And it’s right here on your doorstep in Fethiye, southwestern Turkey. Well, OK, it is actually in the small village of Kargı but he is happy to deliver for a small additional charge. But if you make an appointment, you can visit him for a taster.
So, what is the “answer” you may ask? It is sausages of course! And not just any old cereal-filled factory banger either. These sausages are pure quality and have local “helal” meat: beef, lamb and chicken. Not a sniff of a porker to be found. The meat is prepared, spices and herbs are added to taste and the result is grilled on a barbeque. These sausages are truly juicy and delicious: especially with a dollop of mustard sauce.
Aydemir has perfected the mix of meats to get an authentic flavor but he is not thinking to close the recipe book yet. He intends to develop some different flavors for the winter months, “Maybe something a bit more spicy,” he says. Ideas for different kinds of sausages are batted about as we taste various different kinds and to be sure he takes all our ideas on board. So everyone, be prepared to savor some very special bangers this autumn and winter.
Beef, beef and chicken, lamb and chicken are used as the meat base and absolutely no other ingredients are added – apart from the spices. He can turn them out by the hundred using the high tech machinery he brought over from Germany. His meat loaf (it has a German name too) is delicious, served warm or cold. All these mouth-watering products are available fresh or frozen and the bonus is they can be cooked straight from the freezer.
His other masterpiece is a smokery, or smoke house. It is early days and smoking is really a winter activity but the smoked trout are a real luxury in these parts where normally only a processed plastic wrapped offering is available in the bigger supermarkets. This is fresh, tasty, moist and authentic. One of these with some horseradish sauce, a crisp green salad and some fresh floury bread makes a wonderful lunch. Why not try rillettes or pâté as an unusual alternative, although removing all the bones does make it a little more trouble to make.
So how did Sivas-born Aydemir get into this skilled business? It all started in Bavaria where he lived with his family from the age of 9. His neighbor, a butcher encouraged him to learn the trade of charcuterie and as a result Aydemir spent three and a half years training at college before working with a master butcher for two years. He subsequently started his own business. He speaks German, Turkish and English.
He has now brought his talents to Kargı and hopes that a taste for German sausages and other meaty products with soon catch on over here. For a Brit unaccustomed to the German version – think of a peppery Cumberland sausage without the pig, the sage and not coiled. Although that may, of course, come later. Only time and orders for his products will tell. Meantime, local newspaper “Land of Lights” predicts that “Bangers and Mash” will become a winter treat this season. Delicious!
For more information: Call Şakir Aydemir on 0 252 623 99 52 or 0 533 479 62 70.
It was discussed here a few years ago....
http://www.calis-beach.co.uk/forum/index.php?topic=54324.0;prev_next=prev
-
This is the facebook page :
https://www.facebook.com/Gourmet-House-Fethiye-232279363532883/
-
We went to Kargi two years ago, but all the sausages he had were chicken and we were disappointed and did not go back. :'(
Glad to see he is doing other meats now. :D
-
Best sausages in the whole area.
-
We went to Kargi two years ago, but all the sausages he had were chicken and we were disappointed and did not go back. :'(
Glad to see he is doing other meats now. :D
You missed a treat the chicken sausages are gorgeous......
-
We went to Kargi two years ago, but all the sausages he had were chicken and we were disappointed and did not go back. :'(
Glad to see he is doing other meats now. :D
You missed a treat the chicken sausages are gorgeous......
We did buy some...