About yunus-tunc
Dedicated to researching, testing, and publishing authentic Turkish recipes from all 81 provinces of Turkey — yunus-tunc exists to preserve Anatolia's extraordinary culinary memory, passing down centuries of flavor, technique, and tradition so that future generations may always find their way back to the table.
Our Mission & Values
yunus-tunc exists for one reason: to keep the living culinary heritage of Turkey alive, accessible, and honest — for every cook, everywhere.
Authenticity
Every recipe on yunus-tunc is sourced directly from the people who know it best — home cooks who learned from their mothers, grandmothers stirring slow-simmered stews in Anatolian kitchens, and local chefs preserving the flavors of their towns. Nothing is invented in a test kitchen. Everything has roots.
Cultural Preservation
Some dishes exist only in the memory of a single village, spoken of but rarely written down. yunus-tunc travels to document these endangered recipes — from Black Sea cornbread variations to southeastern lamb preparations — so that they survive beyond the generation that carries them now.
Accessibility
Great food should never be locked behind a paywall or buried in jargon. Every recipe on yunus-tunc is completely free, written in plain language, and tested a minimum of three times before publishing. Clear measurements, honest substitutions, and step-by-step guidance for cooks of every level.
A promise, not a tagline. These values shape every editorial decision at yunus-tunc — which recipes we publish, how we credit contributors, and why we never accept payment to feature a dish.
From Istanbul's Streets
to Your Table
Every recipe on yunus-tunc carries decades of experience, travel, and love. Here is how it all came together.
Roots in Istanbul
Born into a family where the kitchen was the heart of the home, I grew up in the Fatih district of Istanbul, surrounded by the scents of simmering lentil soup, freshly baked simit, and my grandmother's legendary börek. The Bosphorus was my backyard, but the stove was my first school.
Roots in Istanbul
Born into a family where the kitchen was the heart of the home, I grew up in the Fatih district of Istanbul, surrounded by the scents of simmering lentil soup, freshly baked simit, and my grandmother's legendary börek. The Bosphorus was my backyard, but the stove was my first school.
First Kitchen Memories
At eight years old, I stood on a wooden step stool beside my grandmother Fatma, learning to roll gözleme dough paper-thin on a taş sac. She never used measurements — just touch, feel, and a lifetime of instinct. Those Saturday mornings carved something permanent into me: a belief that food is memory made edible.
First Kitchen Memories
At eight years old, I stood on a wooden step stool beside my grandmother Fatma, learning to roll gözleme dough paper-thin on a taş sac. She never used measurements — just touch, feel, and a lifetime of instinct. Those Saturday mornings carved something permanent into me: a belief that food is memory made edible.
Travels Across Anatolia
Armed with a notebook and a battered Renault, I spent eight years crisscrossing Anatolia — from the spice markets of Gaziantep to the vineyards of Cappadocia, from Black Sea fishing villages to the herb-scented highlands of Erzurum. I collected over 200 handwritten recipes from home cooks, village bakers, and aged shepherds. These were not restaurant dishes. They were living traditions.
Travels Across Anatolia
Armed with a notebook and a battered Renault, I spent eight years crisscrossing Anatolia — from the spice markets of Gaziantep to the vineyards of Cappadocia, from Black Sea fishing villages to the herb-scented highlands of Erzurum. I collected over 200 handwritten recipes from home cooks, village bakers, and aged shepherds. These were not restaurant dishes. They were living traditions.
Launch of yunus-tunc.icu
After years of journaling, testing, photographing, and refining, I brought everything together in one place. yunus-tunc.icu launched in the spring of 2024 as a dedicated platform for authentic Turkish culinary culture — not fusion, not shortcuts, not trends. Just honest, time-tested flavors with full stories behind every dish.
Launch of yunus-tunc.icu
After years of journaling, testing, photographing, and refining, I brought everything together in one place. yunus-tunc.icu launched in the spring of 2024 as a dedicated platform for authentic Turkish culinary culture — not fusion, not shortcuts, not trends. Just honest, time-tested flavors with full stories behind every dish.
50+ Recipes Published
In less than a year, the yunus-tunc kitchen has grown into a community. With over 50 meticulously documented recipes — each tested multiple times, each carrying a story from its region of origin — the site has become a trusted reference for home cooks around the world who want to cook Turkish food the real way. And this is only the beginning.
50+ Recipes Published
In less than a year, the yunus-tunc kitchen has grown into a community. With over 50 meticulously documented recipes — each tested multiple times, each carrying a story from its region of origin — the site has become a trusted reference for home cooks around the world who want to cook Turkish food the real way. And this is only the beginning.
The journey continues — one recipe at a time.
New stories and dishes are added regularly. Stay at the table with yunus-tunc.
Authentic Flavors from the Heart of Turkey. Exploring the rich culinary traditions, regional specialties, and time-honored recipes of Anatolia.
Contact
- YUNUS TUNCOwner & Author
- Yeni Çamlık Evleri Sitesi 24J
34457 Sarıyer/İstanbul
Türkiye - [email protected]
© 2026 YUNUS TUNC. All rights reserved. Sharing the soul of Turkish cuisine with the world.