The fatty torik – the Turkish name for a large, mature Atlantic bonito, similar to the little tunny – courses the straits of the Bosphorus and the Dardanelles for just a short period each year in November and December. Continue »
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Editor’s note: This guest feature was written by Nicolas Nicolaides, an Istanbul-born Greek who moved to Athens in 1988. Nicolaides is a Ph.D. student in history at the University of Athens whose research focuses on the Karamanlılar (Greeks from Central Anatolia).
Once a resort town on the outskirts of the Greek capital, Phaleron – only a few miles from downtown Athens – is now well incorporated into the city’s urban fabric. Continue »
In the great multicultural Anatolian kitchen, questions about the ethnic or national origins of foods are often cause for forks and knives to fly. A porridge called keşkek is a hot-button diplomatic issue between Turkey and Armenia, and we won’t even get started on the ongoing baklava debate. So what to make of this cuisine that draws influences from every corner of the former Ottoman lands, a territory stretching from the Balkans to North Africa? Continue »
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