Flavors of Anatolia, Straight from Home.

Raised on Good Food,
Taught by a Kitchen

My name is Yunus Tunc. I grew up in the narrow streets of Sarıyer, a quiet neighbourhood tucked along the European shore of Istanbul where the Bosphorus breezes carry the smell of simit and wood smoke. Every morning of my childhood started the same way — the sound of a copper pot hitting the stove in my grandmother Fatma's kitchen.

She never followed a written recipe in her life. She cooked by feel, by smell, by the colour of a sofrito and the sound of sizzling aubergine. Watching her — and later cooking alongside her — taught me that Turkish home cooking is not a performance. It is patience. It is respect for good olive oil, ripe tomatoes, and dried red pepper flakes. Nothing more, nothing less.

YUNUS TUNC is my way of keeping those recipes alive — written down at last, for the people who want honest food with a real story behind it. No shortcuts, no fusion gimmicks. Just the dishes that have been feeding Turkish families for generations, brought faithfully from that Sarıyer kitchen to your table.