Called as "Madame's daughters" by the old customers, Sema stays at the cashier and her younger sister Sevim controls the production. There are no artificial preservatives in their product. The main ingredient, almonds are brought in from Diyarbakir, Mardin, Midyat and Elazig. Almonds imported from Afghanistan or Iran are of no use as the oil content is not enough for making marzipan. Sevim says, "Marzipan is my spouse, lover, child. I grew up shelling almonds and peanuts and had to dispel my dreams of becoming an artist, but I am happy. I had plenty of offers to open shops in Ankara, İzmir, and on the Asian side of Istanbul, but I didn't take them up. One can only make so much handmade marzipan and it loses its essence once machinery enters the picture."
The Bebek Marzipan Shop works in the following way for its uncompromising quality. Almonds are shelled and dried in low heat and finely grated. A bit of water is added for consistency and then the mixture is beaten in a mortar with a special marble pestle that has been passed down through the generations. The paste is put on a marble counter and kneaded. It is then shaped into long slivers cut into bite-sized morsels and placed in boxes. It is your task to devour them with relish. You can find the Bebek Marzipan Shop in the Louis Vuitton City Guide, which encompasses 33 countries around the world.
For orders: Cevdet Pasa Caddesi 238/1 Bebek-IstanbulPhone: 0212-263 59 84
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