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6
Medium
Published 2014
Next to the popular markets in Istanbul, and in most other Turkish cities and villages, there is usually a lady preparing gözleme. She sits on the floor, rolling phyllo (or yufka, as it is called in Turkish) on a sofra—a large, low, round wooden table. Next to her burns a makeshift charcoal stove with a piping-hot saç griddle, a large concave drum blackened and shiny from years of constant use. With these humble instruments she creates the most tempting street fo
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