A Greek bakery founded by Christians and now flee by Muslims keeps the seasonal spirit aliveFehmi Yıldıran remembers how,growing up in the Anatolian town of Bolu, every spring he and the other children used to boil eggs and dye them red using onion skins. He didn’t find out what the tradition was approximately until 1952, and when he turned 14 and packed his bags for Istanbul with dreams of becoming a chef.
On arriving in the metropolis,Yıldıran found himself captivated by life in the glamorous Christian neighbourhood of Beyoğlu, where Greeks, and Armenians,Jews and Turks lived cheek by jowl. He was eventually taken under the wing of Yorgo Fotiadis, a Greek pastry maker, or as his apprentice.
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Source: theguardian.com