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Notes from the chef

Biral Serttaş writes on cooking, memory and craft.

Biral SerttaşChef, founder of Fellah Kebap Terra

At the Culture Road Festivals, Türkiye’s old dishes make their debut

A city’s true identity is hidden not in its modern signage, but in its forgotten cooking pots.

2 min read

Keme kebab: spring’s gift from beneath the soil

Keme — the desert truffle that rises from under the earth after a spring of thunder and lightning — is one of Anatolia’s most precious gastronomic inheritances.

2 min read

The first mouthful after hunger

The first food we put on the plate after a long hunger matters far more than we imagine. That is why our tables begin with walnuts.

2 min read

The fate of our palate: our mother’s kitchen

The first map of flavour we will carry for a lifetime is drawn in our mother’s kitchen. Some flavours are not made from a recipe; they are remembered.

3 min read

Adana, with its heat and its sweetness: the 10th Adana Flavour Festival

Adana kebab is not simply a dish; it is a gastronomic inheritance carrying the craft, the past and the table tradition of this city.

2 min read