Smoke and seasoned bread : recipes from Türkiye

Semay, Hasan2025

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Summary

Though language and culture are shared, Has' Cypriot upbringing left mainland Turkey feeling somewhat distant. Arriving on the south coast, he travels across mountains to the corners of the country; not only unveiling culinary traditions, but unearthing the very history that flavours them. Think kebabs that bridge generations, stews that tell tales, breads that warm your soul, and desserts that are sweet escapism - draped in buttery layers of history and dripping with syrup. Has looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep. Hasan is in his Bourdain era and his evolution as a writer is evident as we experience Turkey through his perspective.