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“Turkish people take hospitality seriously – it always turns into a feast”

For Turkish Cypriot chef Hus Vedat, cooking börek is like a magic carpet ride straight back to his childhood, and memories of time spent in the kitchen with his grandmother


Food memories.

Growing up in a family who placed food at the centre of every occasion meant that I spent a lot of time in the kitchen as a child. My gran, or nene in Turkish, was the head chef in my household and I would help her in the kitchen making börek – one of my earliest memories of being at the stove. We used to make meat-stuffed cig börek in big batches and we’d be eating it for days after, with the spices and the meat getting more and more delicious. Of course, I’d be sent down the street to share the food around – in Turkish culture you can’t get away with cooking for just two to three people; it always turns into a feast. The recipe I made with nene had been passed down through generations and can probably be traced back to Cyprus, or to “the old country” as she would say. At Yosma I’ve tried to carry on her tradition with our own version, which I cook in our clay oven – it’s probably my favourite dish on the menu and reminds me of the joy of sharing food with the ones you love.

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About delicious. Magazine

Enjoy a bank holiday bonanza with the May issue of delicious. – there's the ultimate rainproof picnic, global dishes from Ravinder Bhogal and a crayfish feast from Gill Meller. With new recipe ideas for pesto and asapargus, a Cornish crab rarebit and herby saddle of lamb, spring has truly sprung. After the strong comes the sweet – three bakes fit for a Royal wedding, an insanely good rhubarb, lime and ginger custard tart, and Nutella doughnuts. That’s why delicious. is the UK’s best food magazine.