Turkish food is awash with a great variety of meals, ingredients and techniques – there’s both exotic and mundane.
But it’s also simple and honest – it doesn’t claim to have the diversity of Indian cuisine, the artistic flare of Japanese food preparation or the influence of traditional French gastronomy.
With so many regional specialties and twists many of the recipes are unknown to foreigners and even to many Turks themselves.
I started battling Turkish cooking when I first moved here 5 years ago, blessed with a keen cook as a Mother-in-law, and a new family of food lovers. As I discovered more recipes I realised how interested I was in the history, cultural / social uses and regional differences in the dishes.
However it wasn’t until my little one started weaning that I became aware of how many of the same dishes I was making over and over again. As I looked for new tastes and dishes the little spark of interest started to reignite and I found myself once again longing for that little exploration behind the dishes and the ingredients and techniques involved in them.
And so the concept of this page was born. A chronicle if you like of what I hope will be a journey of discoveries of the tastes, regions, customs, and history of Turkish cuisine. I don’t know how it will unravel or where it will take me but I do hope you’ll join me and maybe even make discoveries for yourself too.