Exploring ‘Mangal II: Stories and Recipes’ – A Culinary Journey from Dalston’s Iconic Ocakbaşı

I recently borrowed Mangal II: Stories and Recipes from the library, a captivating blend of culinary tradition and personal narrative. Authored by Ferhat and Sertaç Dirik, the sons of founder Ali Dirik, the book chronicles the journey of Mangal II, the pioneering ocakbaşı (open-fire) restaurant in Dalston, East London. Through their stories and reflections on Dalston’s evolution, the brothers provide rich context for their family’s establishment.

The cookbook begins with sections presenting the original restaurant’s classic dishes, many of which I eagerly bookmarked to try. Subsequent chapters introduce innovative recipes developed after 2020, showcasing creative twists on traditional Turkish cuisine. For instance, their hummus is prepared with grilled chickpeas, and they incorporate smoked oils into various dishes. One particularly intriguing creation is a fermented kaymak, which I’m excited to try.

The book also delves into cultural aspects of dining, including a discussion on why they choose not to serve rakı. As someone who cherishes rakı culture—having learned to appreciate it at family gatherings with my in-laws—I felt a tinge of sadness reading this section. My experiences with rakı have always been positive, filled with shared food, love, and lively conversation, contrasting with the negative experiences mentioned by the authors.

Inspired by the book, I decided to make the filo pastry triangles, known as Muska Böreği. These savory pastries, traditionally filled with spinach and cheese, are a delightful addition to any breakfast table. I enjoyed them with Turkish tea, and they were absolutely delicious.

Overall, Mangal II: Stories and Recipes is a delightful read that offers both culinary inspiration and a heartfelt narrative of a family’s dedication to their craft and community.