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Partner Istanbul Eats connect with the EatingAsia blog to bring us an interview with Musa Dagdeviren, a top chef unusual for his food, the way he puts his recipes together and for spending time with artisan cooks in tiny unknown villages all over Turkey.
Turkish Food, by Carol Beatriz
Musa Dagdeviren is sufficiently daring to be serving ‘food of the people / peasant food’ containing unusual, often foraged ingredients, in his top class Istanbul restaurant! As such, he is considered to have changed the city’s restaurant outlook in the last 10 years. Mincing meat for Adana kebap (seasoned lamb shaped onto flat, sword-like skewers and grilled) with a two foot-long scythe-like knife is a favourite occupation, whether on home ground in Istanbul or at a conference in San Francisco!
Musa’s food is seasonal, reflective of geography and representative of regional cultures. The recipes cover Turkish regions from Caucasus to Mesopotamia and from the Balkans to the Mediterranean. He strives to take traditional recipes under his wing before they’re lost forever!
I wonder what would happen if Musa was ever to become a contestant in a Kofte competition in Istanbul…Surely, the rules would have to be re-written!
In any case, after a hearty meal by Musa, you’d want to make sure that your Turkish coffee is the right way round!
