Funny enough my friends around me have been asking me to make kısır for them, like all my life… It started in high school as far as I remember, being alone at home frequently, I had the whole gang at home shooting tequilas, singing and sometimes studying. Those study days…
Ankara, my hometown makes me wonder around the tastes I am familiar with. One being döner, I can easily say that I had the best döner sandwiches topped with onions and parsley through my school years. Have to mention the onion, because döner is best enjoyed with onions… Being their…
I was born and raised in Ankara… Walking down Tunalı Hilmi today, brought back many memories. All is good, but seeing most of the establishments closing their doors, selling their business makes me sad. Ankara being a patisserie town, had a lot of choices to offer, I guess everybody liked their…
Walking down Bermondsey Street, hands full after hitting Borough Market, we were desperatelly hungry and a little bit beaten, just a little. I read a lot about chef Jose Pizarro, been following him from Brindisa days, happy that he got his own place to share his magic with us, the rest. When…
This is what we had for breakfast, back in Artvin. They like their döner to have thicker layers then in Istanbul, Ankara and elsewhere I know. The meat has a unique taste, because of all the delicious wild herbs and grass the herd feeds on… One of the best döner…
All you need is in a single bite; comforting taste of the bread -tırnaklı ekmek- just baked at a local wood-burning oven, the velvety texture of the chickpeas, the crunchiness of onion, the hot Urfa pepper flakes and the fresh taste of parsley. A bite of perfection…
At my grandmother’s house, it was a mansion really, where I spent most of my holidays we had these enormous mulberry trees, 2 of them at the front yard. And two normal sized ones in the back garden. Enormous meaning taller then our 2.5 story house. At night their shadows reflect to my bedroom’s ceiling and…
All it takes is some flour, salt, water, kneading, time, fire. Then you have a bazlama, a flat bread, one of my favorite of all breads, especially if prepared by Yurdagül with that local flour mixture of hers, some whole wheat, some rye, some white flour. Eat it right out…
As an offal enthusiast, I am embarrassed that I have not written any word on one of my favorite offal meals. Kokoreç! Kokoreç is basically lamb intestines, wrapped around sweetbreads on skewer and grilled horizontally over the charcoal fire. But not easy as is. Preparation is harsh, when you think of all…