Turkish grill Cirrik 19 Numara Bos in Dalston, London. All photos by the author.
The chef at Cirrik grills meat and vegetables on the copper mangal.
Cirrik's mezze platter of dips, served with red pepper.
Chef Eyal Jagermann (left) and anthropologist Joel Hart sample the dishes at Cirrik.
Et beyti yoghurtlu, lamb cooked wrapped in laffa bread.
Inside Tugra Baklava, a Middle Eastern sweet shop in Dalston.
A table of fellow diners at Tugra Baklava.
Künefe, a dessert made with shredded pastry and pistachio.
Beigel Bake, the famed beigel shop on Brick Lane in East London.
Hart enjoys a hot salt beef beigel.
Fattoush salad and kibbeh mosulawyi at Iraqi restaurant Masgouf.
The U-shaped bar surrounding The Barbary kitchen.
Arayes, lamb cooked in pita, served at The Barbary.
Grilled octopus.
Grilled lamb chops.
