Dilara Çetin

I have worked around Gaziantep's old coffee houses for years, and Tahmis is the one I know best, since my grandfather used to take me there as a child. On camera I like showing menengiç coffee actually being made, since the wild pistachio base surprises most people who have not tried it. I also run a shorter call for anyone planning a full food day in the city, going through what to eat and in what order. I keep my sessions warm and conversational, since food here is best explained the way you would explain it to a friend.