Turkey

Just now – lunch at the beach

Sitting by the beach… After countless ice cold beer sessions we ordered a humble lunch, with a view like this. Kızartma, being the ultimate guilt free vacation food, stuffed courgette flowers, garlic and tomato dressed purslane salad… All very fresh and equally delicious. Calamaris sauteed slowly with olive oil, soft,…

Street food at Diyarbakır

Turkey, one of the most beautiful places in the whole big bad world. People, food, nature, culture, history… whatever you like, all in one. The sole reason why Turkey is my favorite place for travelling.  Every region, every city, every village, all have their homogeneous sides as well as differences…

Know your(my) bulgur! Episode I…

Bulgur is a very big part of our cuisine as it becomes the main staple around Southeast of Turkey. Exactly as mentioned on The Penguin Companion to Food; Burghul (bulgur) is cracked wheat, wheat which has been parboiled, parched, and coarsely ground… The wheat is parboiled after the harvest, dried,…

Çay!

Tea! Tea is welcoming, tea is friendliness, tea is Turkey. You do not have to ask for one, you are immediately provided with it. At every home, a household is the tea professor who is in charge of mixing different tea brands in different ratios, creates a formula for making the best…

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…

Timeless taste, Baklava at Gaziantep…

It was almost 6 in the morning, we met with Bayram Usta of Elmacı Pazarı Güllüoğlu at Bakırcılar Çarşısı, had a quick tea and I followed him through the small streets of Gaziantep, we ended up at the soup eatery. The baklava gang was having their breakfast when we arrived and ordered…

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…