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There are huge metal round pans filled with plump midye (mussels) frying in every street food market and outside fish restaurants, tempting passers-by along the Bosphorus. It’s a favorite Istanbul snack or hot mezze — a few freshly fried battered mussels threaded onto wooden skewers and served with a squeeze of lemon and some tarator dipping sauce. My version turns it into a more substantial lunchtime meal.

Reprinted with permission from Eat Istanbul