As a result of my father’s job as a civil engineer, I traveled all across Anatolia, which is the biggest part of Turkey. I stepped on the soil and fed on what the nature gave me in Anatolia. This is when I fell in love with the Anatolian cuisine. Wherever we went in Anatoila, cheerful, hospitable and loving people of Anatolia embraced us.
I grew up with the food of these beautiful people. As a result of my luck and my affection towards the Anatolian cuisine, I became a cookbook writer and a cook volunteer. Over the years, I tried to pay my debt by exploring the Anatolian cuisine and by editing, writing and lecturing thousands of Anatolian recipes.But it’s not over.
And now, I will try to pay my debt by sharing the Anatolian cuisine with you. Let this adventure never end. If I were to live a thousand years, I would love to cook Anatolian food and share it with you. You came to Sahrap Pera to taste the friendly meals of a woman who is passionate about showing hospitality.
And so WELCOME and BON APPETITE