The tastes of Istanbul, Turkey

The majestic Blue Mosque is one of Istanbul’s major landmarks.  (Leslie Brenner / For The Times)

Hamdi, one of Istanbul’s traditional kebab houses with three levels, sits on a square in the Old City’s Grand Bazaar district. Its rooftop terrace features panoramic views.  (Leslie Brenner / For The Times)

A corn vendor in Sultanahmet, near the Hagia Sofia.  (Leslie Brenner / For The Times)

A breakfast-time view of the Sultanahmet neighborhood from atop the Seven Hills Hotel.  (Leslie Brenner / For The Times)

Many varieties of olives are sold at the Egyptian Spice Bazaar.  (Leslie Brenner / For The Times)

Nuts, figs, grapes and other foodstuffs also are available in abundance at the bazaar.  (Leslie Brenner / For The Times)

At Rumeli Iskele restaurant, a traditional seafood house in Rumeli Hisari on the banks of the Bosporus, a shrimp meze is served in the earthenware dish in which it was baked, with sweet red and green peppers and herbs.  (Leslie Brenner / For The Times)

A cool confit artichoke crown in fruity olive oil is served with fresh favas, carrots and potatoes at the Istanbul Modern Restaurant/Cafe.  (Leslie Brenner / For The Times)

A mushroom salad meze at the kebab house Hamdi.  (Leslie Brenner / For The Times)

A meze of artichoke and other marinated vegetables at Hamdi.  (Leslie Brenner / For The Times)

Hamdi’s beyti kebap — a mix of minced veal and lamb, seasoned with sweet peppers, parsley and garlic — is served with rice pilaf and a small salad of parsley and onions.  (Leslie Brenner / For The Times)

Skewered lamb kebab is served with thick yogurt.  (Leslie Brenner / For The Times)

Pistachios top a dessert at Hamdi.  (Leslie Brenner / For The Times)

Hamdi also features lahmacun, a thin pizza topped with highly seasoned lamb and lots of parsley, garlic and hot pepper.  (Leslie Brenner / For The Times)

The luxurious Four Seasons hotel lights up at night.  (Leslie Brenner / For The Times)