The book I've half-written.... and A menu of "Rakı & Meze"
There should always be a rhythm to a menu, including this one.
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How does a menu cookbook sound?
On December 26th, 2022, I had a car accident. The car I was driving became a wreck, but I emerged totally unharmed—not even a nosebleed. I was incredibly lucky, and so were the passengers of the other car, who miraculously walked away safe and well.
It was one of those moments that made me reflect deeply on life and what I truly want from it. I think that’s when my journey of self-change began. For the next two months, I sat on the couch, staring blankly into space, exploring myself in a new light and realising that I am:
1. a dinosaur, out of sync with the behaviour patterns of the younger generation.
2. someone content with her own accomplishments.
3. without the energy to run a full-time, service-oriented business.
4. someone not wanting to lead or be part of a team.
5. wanting to cook more than ever.
6. feeling envious of the newly published cookbooks by others.
There and then, on that couch I came up with the idea of a menu cookbook—not for grand occasions, but something I call “Small Menus.” It’s a real-life collection of dishes that I believe go well together, dishes that complement each other and elevate the enjoyment of the whole experience. At our home, for lunch or dinner… Sometimes very simple, sometimes more elaborate… Just for the two of us, or inevitably to be shared with friends… Most often at a nicely set table, but sometimes on our laps while watching a movie on the screen.
The idea is that even the simplest meal deserves to be savoured to its fullest potential. We need to take care of ourselves, both body and soul, to enrich our lives. It’s about the simple details that turn any shared meal into a special occasion. Because we deserve treats. We deserve to be spoiled, and who better than ourselves to treat us with the utmost care and love? It’s a reflection of love—the love we should feel within ourselves for ourselves.
In the four months that followed, I completed seven menus and framed the entire concept of this book. But then, life got in the way. We had to make the difficult decision to leave Türkiye and settle abroad. After considering London and finding it impossible due to British immigration laws, we finally chose our wonderful pied-à-terre overlooking Thessaloniki, Greece.
Now, nine months after our move, I am finally ready to reclaim my life. The relocation is complete, the renovations are finished, and we are settled into the comforts of our new home. After a much-needed summer vacation, I’m back on track.
I’m excited to present the eighth menu of the “Small Menus” cookbook. Like all the others, this one is drawn from real life—a “Rakı & Meze” dinner I prepared after returning from a short trip to Istanbul, where I found excellent lakerda and grey mullet roe for tarama. For this special meal, I decided to open a special edition of Kulüp Rakı, presented in a beautifully crafted crystal bottle to celebrate its 90th anniversary. This numbered bottle, 103 out of 2019, was gifted to me in 2019, the year of the anniversary. It felt fitting to break the seal and enjoy it for our first Istanbul-style rakı table with friends in our new home in Thessaloniki.
