Turkish food in Shanghai is having a moment. More people than ever are discovering the rich flavors of Turkish cuisine – the smoky char of charcoal-grilled kebabs, the creamy comfort of hummus, the bold spice of Adana, the sweet layers of baklava. From casual wraps to
Read MoreWhat makes a great kebab? Ask ten people in Shanghai, and you might get ten different answers. Some swear by the smoky char of a lamb şiş. Others crave the spicy kick of Adana. A few just want a simple chicken kebab that’s juicy, not dry.
Read MoreIn Turkey, bread is not a side dish. It’s not an afterthought. It’s not something you push to the edge of the plate. Bread is sacred. It’s the foundation of every meal, the tool for scooping meze, the sopper of sauces, the vessel for grilled meats. The
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