Foodhism Monthly - The Türkiye Issue - January 2026

Welcome to The Türkiye Issue of Foodhism Monthly

In this issue, we’re traveling to Türkiye, a country where food isn’t just sustenance but a living bridge between continents, cultures, and centuries. From the smoky char of Adana kebabs to the delicate folds of dolma, Turkish cuisine tells stories of Ottoman opulence, Silk Road exchanges, and fierce regional pride. Our contributors have fanned out across this culinary landscape to bring you the full picture: Oliver Finch explores how simit became Istanbul’s essential street food, while Thomas Hughes weaves a poignant tale of family and tradition through grape leaves. Sofia Reyes takes us deep into the world of pide, the boat-shaped flatbreads that vary wildly from coast to coast, and Nora Hastings investigates why kebab culture remains so misunderstood in the West.

But we’re not stopping at the main course. Arthur Telman raises a glass to rakı, the anise-flavoured spirit that turns milk-white with water and transforms any meal into a proper gathering. Simon Blackwell continues his cheese journey with a deep dive into beyaz peynir, the salty foundation of Turkish breakfasts.

Our contributing chefs are back delivering delicious Turkish recipes for your kitchen with everything from Jenny’s tasty homemade Döner, to Carol’s interpretation of a Zaatar-Crusted Lamb Chops with Carrot Haydari recipe. We also return to Lora’s NYC kitchen for her delicious Pide, and we introduce Chef Eva with her fantastic recipe for Gözleme (a stuffed Turkish flatbread). Add in Glenda’s show starting ezme and haydari Turkish mezze dips, Benny’s comforting Kumru sandwich, Little Miss Flavour’s yummy take on Lahmacun and now we are in business. But it doesn’t stop there, we also have Emma’s Turkish Lentil Soup (Mercimek Çorbası), Ruby’s Coban Salatasi (Shepherds Salad), and last but certainly not least Brontë’s farm to table version of Tavuk Sote.

This issue is our invitation to you: pull up a chair, pour the çay, and let’s explore one of the world’s most generous and historically rich food cultures together.

Ken Berry, Editor-in-Chief