When not watching Russian dashcam videos, we have been following the European horsemeat scandale with enthusiasm. Despite having had a close relationship with a number quality equines, we don't really object to the consumption of horsemeat and have eaten our share of it in Central Asia where it's a staple. We're a bit bothered, however, by the mislabeling and the corruption of the industrial meat supply chain. And since we do live in Europe, we've wondered how, if at all, such problems plague the Turkish meat supply.
Everyone knows that the propensity to skimp on quality to save a few kuruş is not part of the Turkish national character. Even so, beef is expensive in Turkey. How can places serve a 7TL plate of köfte (meatballs) for lunch?
Even though we already know the answer, we, and our friends, have wondered aloud why some Turkish journalist hasn't done a random sample of döner kebab and published the results. Could it also be because no one really wants to know what's in a 5TL döner? But think of the upside! There could be pork in it! And, frankly, are people who regularly eat kokoreç going to be all that upset about finding a bit of at eti (horsemeat) in their (F)Atburger? It's not like it's you're going to find pig anus in your calamari here, right?
Unlike our friends at Istanbul Eats, we've never developed a taste for the late-night Taksim delicacy işlak (wet) burger, a garlicky 'beef patty" marinated in grease and tomato sauce, marketed primarily to people leaving bars at 3 am. At 2TL each, discovering those are made of horsemeat, rather than the much more readily available and economical sıçan eti, would actually be a huge relief.