Aegean cooking begins by noticing what grows between cultivated rows. Radika, şevketibostan, arapsaçı and dozens of local greens turn foraging knowledge into a cuisine of precise bitterness.
Oil is structure, not garnish
Olive oil carries the greens, preserves vegetables and makes room for dishes served warm, cool or the next day. Lemon, garlic and yoghurt enter selectively; the point is not to cover the plant but to make its character easier to read.
