Under the Galata bridge you find a handful of colourful boats that sell amazing fish sandwiches â balik ekmek. Basically, fresh mackerel is grilled on these boats, then stuffed with a bit of onion and salad into a roll and drizzled with lemon juice. Such a simple pleasure, yet amazing.
Ice cream is a colloid combining an emulsion and a foam, with milk fat, ice crystals and air (a liquid, a solid and a gas) spread throughout another liquid (the water from the milk). In traditional homemade ice cream, the lecithin in egg yolks acts as the emulsifier, keeping the colloid stable.
Colloid is a uniform dispersion of fine solid particles in a liquid medium. An emulsion is a uniform dispersion of one liquid in another liquid which are not miscible. A colloid is a heterogeneous mixture composed of two or more particles whose sizes range within 1 to 1000 nm in diameter.