Cooking and Eating

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I woke up with dreams of food ever since I was a young child. As a child, our Bosno- Turkish home dishes were occasions just on their own. As my mother baked potatoes lightly dusted with flour in the oven and served with garlic yoghurt with a touch of hot chili oil on top, I looked down on my plate part hungry part satisfied for having discovered what happiness is . When I grew up and moved from Istanbul to New York, in between teaching classes I would take a break so that I could have a serving of hand pulled noodles from Xian Famous Foods. The stretchy noodles with cumin flavored lamb was the highlight of my day. My goal is to recreate sensations, feelings and memories with my cooking for those around me. My food is autobiographical and I share my subjective experience of cooking with those who eat the dishes I make.

I moved to Seattle over a year ago to find new places, new vegetables, new fish and new meat to create feelings about. As I dream of the slice of bread topped with Matiz Sardines at  the Whale Wins, or as I ponder which mushroom to buy at Pike Place Market my life journey adds new flavors to my dishes.

Currently I cook at home, at pop-up settings and on-demand. I cooked for up to 35 people and I prepared food for events of friends for over 50 people.

 

I cooked a meal for 35 people at Caffe Torino, Seattle. The menu included Turkish lamb meatballs, rice topped with barberries from Iran and little tomato salads stuffed in a tomato.
I cooked a meal for 35 people at Caffe Torino, Seattle. The menu included Turkish lamb meatballs, rice topped with barberries from Iran and little tomato salads stuffed in a tomato.
I will be back at Caffe Torino this year for a similar engagement. A wonderful Italian spot- it features guest cooks and chefs every other month.
I will be back at Caffe Torino this year for a similar engagement. A wonderful Italian spot- it features guest cooks and chefs every other month.
I prepared happy hour snacks at Street Yoga's happy hour party for about 40 people. A wonderful organization  - featured in this image is a yam zucchini fritata!
I prepared happy hour snacks at Street Yoga’s happy hour party for about 40 people. A wonderful organization – featured in this image is a yam zucchini fritata!
Little pita stuffed with salad was a holdable item. Topped with cilantro tahini oil and zahtar it tastes good too. On the left are stuffed dried figs with goat cheese dipped in honey and pecan! For Street Yoga event.
Little pita stuffed with salad was a holdable item. Topped with cilantro tahini oil and zahtar it tastes good too. On the left are stuffed dried figs with goat cheese dipped in honey and pecan! For Street Yoga event.

 

For Seattle YogaTreat I designed a menu of completely from scratch dishes. The three course meal was served to 13 people.
For Seattle YogaTreat I designed a menu of completely from scratch dishes. The three course meal was served to 13 people.

Please contact me for upcoming events, food making requests or for a casual meetup to chat about love of cooking and eating.

 

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A Turkish holiday dinner – green and red themed- that I catered for a group of 15.

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