i have an appreciation for this restaurant's authenticity. established in 1876, haci abdullah has preserved its iconic beyoglu status by maintaining high standards, passing them on from master to apprentice. in terms of ambiance, the decor is simple and functional, with a notable absence of kitsch. the preserved and fresh fruit & vegetables on display are real.
instead of ordering from the menu, i looked at what they had in the chef's station for the day. though the offerings appeared to be standard turkish fare, the flavors were truly sublime. i had lamb, wrapped in eggplant and tomato, and a fluffy béchamel type dumpling over another serving of lamb. i tried the hunkar begendi, which is rich and hearty, stewed meat, over roasted, creamy eggplant puree. the okra stew was satisfying too. i love how they prepare okra in turkey generally, but this was a particularly dynamite rendition. i tried some hashhashli rivani, a cake baked with a copious amount of poppy seeds, drenched in syrup, and topped with crushed pistachios. it had a light almond flavor, and surprisingly, wasn't cloyingly sweet. i also had to have some ayva tatlisi with kaymak, which is a poached quince dessert, chilled down, with sweet syrup on top made from its own juices, and a touch of sugar. and a generous serving of thick buffalo cream on top….both desserts were amazing.