From our recipes...

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Food culture is one of the most important factors that shape the identity structures of societies. Metaphorically, like us, who are from different geographical regions... it is clear that there will be interactions between very different cuisines in communities that have been scattered from one place to another. In our case, we see that synthesis is made by developing a completely unique taste over the years in recipes taken from different geographical cultures. 

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Our dough has been kneaded with a delightful mixture of Sephardic, Italian, Greek, Ottoman, Middle Eastern, and Balkan cuisines. 

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For example, we make "Pırasa Köftesi/Leek Meatball"... But ours is different from the Sephardic Jewish one. 

For example, we make "Patlıcanlı Kıymalı Börek / Poğaça” "Eggplant minced meat pastry", which is often confused with the "Börekitas" in Jewish cuisine. Similar... but not the same... Chewing a small anchovy piece at the same time as this pastry... It is a delightful taste prepared to be able to consume fish and meat in the same bite, as a ritual... 

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For example, we make "Mafiş dessert". Albanians also make the same... etc... etc... 

In fact, it can be seen that our prepared recipes have certain roles in mystic ritual practices. It is important to serve our meals with mystical and symbolic signs on special days in our calendars in a certain order. 

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In addition to this, when we come together, we engage in various discussions about recipes where the outcome is already known to be inconclusive. We have a habit of claiming that the application of the most correct and delicious recipes comes only from our own elders. 

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Of course; everyone's mother's food is the best, the most delicious. Ours will only be a few reminders and examples that are hoped not to be forgotten. 

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Can Karakaş