TOKYO -- As a nine-year-old boy in the 1960s in the Kurdish quarter of Nizip, an Anatolian town 157 kilometers from the Turkish-Syrian border, Musa Dagdeviren was mesmerized by the eccentric food traditions of the Turkoman, Arab, Kurdish, Armenian and Turkish communities living, feasting, laughing, and crying side by side in his hometown.
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Turkish chef Musa Dagdeviren joins local women in Senkoy, a town in Hatay province in Turkey's southeast, who bake bread similar to pita in a tandoor. (Photo by Engin Tokur)
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