Did you?

I'm not an expert in Turkish food, but I think that All cuisine in all different countries have a certain amount of regionality.

You look at Chinese food, you have the Taiwanese, you have the Cantonese, you have the Sichuan.

It depends on your climate and how food was prepared and stored, whether they use vinegars and wines.

Like in some of the Sichuan cuisine, they use that in heavy spices.

The Cantonese is very light and refreshing and very delicate in flavor.

Whereas in Turkey, you look at the different... what they call mezes or the sapwood bake.

The market hall is closed because they only open until maybe 2 p.m. if you're lucky.