Smoke and Seasoned Bread: Recipes from Türkiye
‘With every smoky kebab, every honest conversation and every page, Has proves that the best food is, above all, food with heart’ – BBC GoodFood
‘This is Has at his best’ – Jamie Oliver
‘A modern Turkish bible’ – Tom Parker Bowles
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. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.
Though language and culture are shared, Hasan's 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.
‘With every smoky kebab, every honest conversation and every page, Has proves that the best food is, above all, food with heart’ – BBC GoodFood
‘This is Has at his best’ – Jamie Oliver
‘A modern Turkish bible’ – Tom Parker Bowles
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. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.
Though language and culture are shared, Hasan's 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.
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‘With every smoky kebab, every honest conversation and every page, Has proves that the best food is, above all, food with heart’ – BBC GoodFood
‘This is Has at his best’ – Jamie Oliver
‘A modern Turkish bible’ – Tom Parker Bowles
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. Hasan looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.
Though language and culture are shared, Hasan's 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.
