Southeastern cooking is generous but never blunt. Pepper may arrive as paste, flakes, fresh fruit or smoke; pistachio can be savoury before it is sweet; sourness moves between sumac, pomegranate and fermented ingredients.
The fire is an editor
Charcoal clarifies fat, sweetens vegetables and gives dough a brief, intense season. Around it sit colder forms of precision: finely chopped salads, yoghurt, herbs and the patient architecture of stuffed vegetables.
