From Gelibolu to Istanbul to San Francisco: A Journey Through Food

I grew up in Gelibolu, a town on the Dardanelles where East meets West. Life there has always been shaped by both the Ottoman legacy and the Balkan spirit. You can taste it in the food.

Köfte or Cevapi?

In Thrace (Trakya), the most beloved comfort food is İnegöl Köfte—grilled meatballs served simply with bread, onions, and peppers. Cross the border into the Balkans, and you’ll find the same dish under another name: ćevapi. Different countries, different languages, but the taste connects us all.

Borders may change, but food keeps traveling. What we eat reminds us that cultures stay linked long after lines on the map are redrawn.

The Road to Istanbul

When I went to university in Istanbul, the trip from Gelibolu took five hours by bus—before the new highway cut it in half. The best part of the journey was the roadside terminals, little retreats for tired travelers.

They were full of comforting flavors:

• İnegöl Köfte, hot off the grill

• Ayran, cold and refreshing

• Börek, flaky and filled, a pastry every traveler looked forward to

  
  

For me, these stops were the highlight of the road—moments of rest and taste between home and the big city.

Crossing Continents

Years later, my journey carried me further—from Istanbul all the way to San Francisco. Here in the Bay Area, I found another meeting point of cultures, a place where people from every corner of the world share their food traditions.

That is why I opened Simurgh Bakery. When we serve köfte plates, cevapi sandwiches/bowls, baklava, or börek, it is more than just food. It is a bridge—linking Gelibolu, Istanbul, and now Berkeley, carrying the flavors and stories that shaped me.

Come taste the journey at Simurgh Bakery—where borders fade, and flavor connects us all.