About Elif's Anatolian Table

I grew up between Istanbul's spice bazaar and the Bosphorus ferry lines. These pages hold my family's recipes, retold in English for nieces and nephews scattered across the world.

My Istanbul kitchen

I am Elif. My earliest memories are of copper pots simmering on my grandmother's stove while the call to prayer echoed outside. She measured spices with her palm and taught me to trust scent over timers.

When my siblings moved abroad, they begged for written instructions. I started translating her notebooks—tasting spoon by spoon—so anyone with a single pan and curiosity could recreate the comfort of our table.

I now cook from a small apartment near Karaköy. Each recipe here is tested with ingredients you can find at a neighborhood market. I explain every simmer twice: once with intuition, once with clarity. Sit with me; we'll plate something generous.

Guiding principles

Listen to the market

Each dish starts with what the pazar aunties call freshest. If the tomatoes look sleepy, we pivot.

Hospitality & humility

Sofra is for sharing. We cook slowly, plate generously, and always save space for one more guest.

Clarity over trend

Techniques remain simple, annotated, and trustworthy—no drama, just guidance you can trust at midnight.