Stories from Süleymaniye, kitchen notes, and moments on the Bosphorus.
Mezze is Turkey's tradition of many small shared plates, cold and hot, eaten slowly over conversation. A guide to the classics and how a meze table really works.
Istanbul eats far beyond the kebab. A look at the city's world-cuisine range, from Mediterranean plates to sushi, and why a modern Istanbul table travels.
A warm guide to the Turkish cheeses that anchor a breakfast table: white cheese, kaşar, tulum, string cheese and more, and how to eat each one.
What is kaymak? The sweet showpiece of the Turkish breakfast: thick clotted cream under runny honey, why it is saved for last, and how to build the perfect bite.
Turkish breakfast vs western breakfast compared: many small shared plates, savoury and sweet together, tea over coffee, and a slow social pace.
What is menemen? A guide to Turkey's soft eggs cooked with tomato and green pepper: the onion debate, how it is served, and why it anchors the breakfast table.
What is simit? The story of Istanbul's sesame-crusted ring bread: how it is made, how locals eat it, and why the simit cart is a street icon.
A warm, practical guide to the traditional Turkish breakfast: the cheeses, olives, eggs, honey, and endless tea that make it slow and deeply social.
