What’s Cooking?

A different year, 2012

Well, it was… good, bad, silent, loud, yet always hungry for more, I can’t say I will miss this year. Actually, I am glad it is over, but it left some good remarks as well. * My first book as a photographer was out from YKY. Güneşin ve Ateşin Tadı Gaziantep…

Bonito!

Kadıköy Balık Pazarı is looking vivid and colorful, with the fish mongers yelling their guts out, they sure do like showing off with their fish! As the weather starts getting cold, the fish gets better and better, their meat fatty and firm. So it is  time for a grilled/pan fried bonito…

Tırnaklı Ekmek, aka tırnaklı pide

Where would mankind be without wheat! A freshly baked bread’s small is more stimulant then many other things, as if challenging the world of flavors… Tırnaklı ekmek in Anadolu, getting social and named tırnaklı pide in big bad Istanbul, is for me one of the delicious forms of bread. This kind of…

after the perfect bite!

After countless hours of sharing my city with you, tasting and walking Istanbul, and getting all the feedbacks from my readers, I was sure! I had to launch another blog. The world bites of Istanbul, after the perfect bite! As the world is my oyster.  So themed up, shaped the blog…

Altan Şekerleme, a sweet sweet Bayram

What is a Bayram without candies! My granny used to buy chocolates filled with mint, cherries and sorts, my memory seems to fade… But what I do remember is that me and my friends used to sneek in the house when she was out and fill our pockets with these…

Ramadan and pide!

Ramadan amongst other things, means understanding each other, being tolerant and respecting each others beliefs. Fasting all day long and breaking your fast, making iftar with your family, your loved ones at home would be the typical Turkish custom. İftar sofrası -fast breaking meal- consists of dates and olives to start…

Ritual on a tray

In many cultures food is always used to respect the dead. In the house of the dead in Gaziantep, Southeast Turkey this ritual consists mainly of lahmacun, eggplant kebab, börek with olives and others. People pay their respects by bringing a tray of lahmacun freshly baked from the neighborhood oven to…

Stop! Hammer time!

The book is out! This is my first book as a photographer, I have to say I am very excited! Ateşin ve Güneşin Tadı, Gaziantep Mutfağı ( A taste of sun and fire, Gaziantep Cookery) is a collective work, me being the photographer, Aylin Öney was the editor, Suzan Aral being…

Sucuk

Growing up at a true gourmet mother’s home, our sucuk used to be sent from the famous city Tokat, the brand was Aşık Baba. It was nutty, peppery, meaty, flat rather then round, like the others and stuffed in tülbent -cheesecloth- instead of intestines. Years passed, around 1998 I came across that brand…