Smoke and Seasoned Bread by Hasan Semay

Though language and culture are shared, Has’ 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.

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. Has looks at heritage dishes, eating Adanan kofte in Adana, but also tries local delicacies, like pistachios in Gaziantep.

Hasan is in his Bourdain era and his evolution as a writer is evident as we experience Turkey through his perspective. A fascinating and meticulously researched blend of recipes, travelogue, history & memoir, this cookbook is a Turkish delight that aspires to sit alongside Olia Hercules’ Mamushka, Sabrina Ghayour’s Persiana and Sami Tamimi’s Jerusalem.