For years that I lived in Turkey, simit was my everyday breakfast when I was running to school or to work. Street vendors sell it in every corner of the cities or they walk through street by yelling “simiiiiit, sicak taze simiiit, gevrek simiit” meaning freshly baked, crunchy simits. I loved to wake up early […]

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  • Therese Arsenault

    I love love love bagels. Never tried to make them at home. I live in Saint-Jean-sur-Richelieu. QC. I read the article about you in last weekend’s Gazette, and you are also a ”Johannais”. Where can I find grape molasses around here?

    Thank you for sharing your recipes.

    ThérèseReplyCancel

    • Fisun Ercan

      Thank you for your comment! You can find the grape molasses at middle-eastern markets, maybe Adonis. Otherwise you can use the local molasses.ReplyCancel

It’s been a while I wasn’t here because of long hours of restaurant life. When I started to have a little time at home for few mornings a week, I came right back to give more love to my blog. I wanted to post Muhammara recipe since quite a while, because, it’s the first recipe […]

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  • Kavita

    I just made your muhammara and it’s absolutely delicious! It’s now going to be a regular in my mezze spread. So glad I found your website, can’t wait to try your other recipes.ReplyCancel

  • Harsha Shah

    Thank you
    I hv always liked your receipt
    I am pure vegetarian, not even eggs.
    So I prefer eggless recepies.
    If you have any more eggless and pure vegetarian recepies pls send it to me

    Thank you
    ??ReplyCancel

Did you know that I use about 40kg (90lb) yogurt per week in two restaurants? Yogurt is a Turkish word! It’s one of the rare contributions of Turkish language to the world. Yogurt is quintessential food in my life as in millions of Turkish people! In Turkey, natural homemade yogurt is the first food we […]

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Two years ago, my husband, my daughter and I traveled to the southeast of Turkey! This region is the birthplace of kebabs (heaven for carnivores) and flat breads, capital of pistachio, baklava, pomegranate and apricot. I wanted to write about this trip for a while and few days ago I started to check out the […]

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I cook lamb almost everyday in my restaurants. We receive the whole lamb and do our butchering. For me, it’s the normal and natural way to do it because I grew up watching or helping my mother butchering a lamb or chicken slaughtered by my father in our yard (no, it didn’t traumatize me!). Every […]

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