Introduction Allow me to introduce myself: I''m Betül, better known to many of you on social media as Turkuaz Kitchen. From my earliest memories, the kitchen has always been my sanctuary, and I knew that one day I would build my world around it. Whether it was at age twelve daydreaming about my first cookbook signing, or at fourteen trying new recipes and pretending to host a cooking show, I''ve always been captivated by the culinary arts. My love affair with dough began when I was just eight years old, with dough given to me by my mother to play with. Dough speaks to some of my favorite things about the kitchen, especially how such an unformed and versatile start can turn into a satisfying payoff. Handling dough forces patience, and the therapeutic nature of kneading is a great way to slow down and be present in your cooking process. As fate would have it, my first viral video and my introduction to the kitchen both revolved around dough. The kitchen has truly shaped my life in remarkable ways! Now, I''m realizing my dreams by publishing my first cookbook filled with treasured dough recipes from my youth and adulthood.

I was born and raised in Erzurum, a quaint and chilly city nestled in northeastern Türkiye. As the youngest of four girls in my family, my upbringing was marked by strict rules, which in retrospect, cultivated my creativity. Erzurum is renowned for its long, snowy winters; during those frosty days, I found solace in cooking with my mother and sisters. Recognizing my enthusiasm for cooking, my mother gradually involved me more in dough preparation. At age eight, she entrusted me with the entire process of making kete (a Turkish pastry particularly popular in my hometown). I vividly remember the hours spent reveling in each step, my small hands working the dough with sheer delight. Despite our ketes turning out a tad too crispy, we still enjoyed them wholeheartedly. From then on, our shared kitchen adventures continued.

Life took an unexpected turn when, after middle school, I had to take a break from my education. It was a difficult period as I was an extroverted, social kid struggling to come to terms with the situation. To this day, I find it hard to discuss those years. During that time, cooking became my comfort, and the kitchen turned into a haven where I could escape boredom, unhappiness, or even hopelessness. With my newfound abundance of time, I delved into the world of cake-making, initially using ready-made cake mixes. Though I had spent years creatively adapting my mom''s doughs, it wasn''t until this period that I started crafting doughs and batters from scratch. My first homemade cake was a Maulwurfkuchen (German mole cake), a simple yet scrumptious delight I still enjoy baking occasionally. In my quest to master more cake recipes from scratch, I became an avid viewer of cooking shows.

Back then, finding recipes or cooking videos online was challenging, so I immersed myself in the limited daytime programs featuring Turkish chefs. As someone raised with strict TV restrictions, the newfound freedom to indulge in these shows was exhilarating. I diligently watched or studied each episode, taking notes on enticing recipes and testing them out immediately. Whenever a recipe fell short, my mother''s encouragement pushed me to adjust the steps or ingredients and keep baking until I achieved perfection. Some recipes even required three or four attempts in one day! Gradually, I began to grasp the chemistry of cooking and baking, deciphering errors and understanding the nuances of ingredients and techniques. At fifteen, I participated in a cooking competition hosted by a TV chef I was following. Though my performance was less than stellar, the experience was transformative and fueled my passion for the culinary arts. My friends and family can attest to my unwavering determination when I set my sights on a goal; I can work tirelessly, day and night, to achieve it.

I vividly recall devoting days to honing my knife skills in the kitchen. Lacking the means to attend culinary school, I fashioned my own training program within my small world. Emulating the chefs I admired, I would conjure up recipes as if I were on a TV show, articulating each step to my imaginary viewers. In hindsight, these may not have been conventional aspirations for a young teenager, but they became second nature to me. After getting married, my husband found this habit endearing and was thoroughly charmed by it. As I delved deeper into the culinary world, I began to dream of pursuing formal pastry education in France. Though it seemed unattainable at the time, I remained committed to refining my skills in anticipation of professional training someday. Consequently, I adopted a more systematic approach, documenting my recipes and refining my techniques.

However, I still enjoy embracing a touch of chaos in the kitchen, as this fosters creativity. Through consistent experimentation and note-taking, my skills improved dramatically. My creations garnered attention from family and friends, and I soon became a popular pastry baker within my close-knit circle. I even conducted informal workshops on various pastry recipes for those in my orbit. It was a time filled with profiteroles, cakes, and cookies as we celebrated the sweet side of life. Back in those days, while I focused on crafting cakes and pastries, my sister took charge of cooking meals in our home. My mother, who didn''t particularly enjoy cooking, was content to taste our creations and offer critiques. A perfectionist by nature, she could always find something to criticize about the food''s texture and taste or the use of certain ingredients.

Even today, she spends a few minutes during our evening video chats discussing my social media recipes--some of the most popular recipes on my account still don''t meet her exacting standards. While handling criticism isn''t always easy, my mother''s influence helped me develop a perfectionist streak in the kitchen and is a significant factor in the kind of home cook I have become. This attention to detail, though sometimes exhausting, has contributed to the success of my shared recipes. I won''t post a recipe until I''ve tested and tweaked it multiple times, ensuring it''s truly share-worthy. My older sister was my first cooking mentor and her passion for the craft greatly inspired me. I often joke that she cooked like Remy from the movie Ratatouille , creating mouthwatering dishes without a recipe in sight. Her ability to work magic with simple ingredients and her improvisational flair were astonishing. When people requested her recipes, they were disappointed to learn that not only did a recipe not exist but she couldn''t even recall every ingredient added.

She remains one of my biggest inspirations, having taught me the art of crafting unique recipes amid chaos. For the three years following my break from school, my sister and I collaborated daily on amazing menus, with her handling the main courses and me taking care of appetizers and desserts. When she got married and left home, I was devastated. While I was so happy for her and my new brother-in-law, adjusting to her absence was difficult as she was my closest friend at the time and I lacked a social outlet. This setback sent me into a brief depression but also reinforced my reliance on the kitchen and the opportunities offered by the culinary world. With my sister''s departure, the responsibility of cooking for the family fell upon me. Though I didn''t initially love cooking as much as baking, I soon caught her enthusiasm, which has stayed with me ever since. Upon my sister''s departure, I knew I needed to reengage with a more social life.

I returned to school. My days became busier, juggling meal preparation, teaching, and attending college in the evenings. Nevertheless, my passion for baking remained undiminished. To accommodate my growing responsibilities, I adapted my working habits, learning to operate at a more intense pace in the kitchen. This invaluable lesson has stayed with me ever since, allowing me to navigate a busy life while still pursuing my culinary dreams. When I first delved into cooking, I focused on preparing classic Turkish dishes. The foundation of Turkish cuisine includes kebabs, pastries, breads, soups, and salads, with stews and multi-ingredient plates as the primary homemade courses. Fast-food was virtually absent from daily meals--well, at least until recently.

My affinity for Mediterranean food likely stems from these early culinary habits. Turkish cuisine shares many similarities with Italian, Greek, Balkan, Russian, and Middle Eastern cuisines. Gradually, I began incorporating nontraditional Turkish dishes into my repertoire, such as homemade pizzas, burgers with homemade buns, and other dishes typically reserved for restaurants. Cooking for my loved ones has always been one of my greatest joys. There''s something indescribably satisfying about lovingly preparing a meal, serving it to family and friends, and watching them savor each bite. As part of a large family, we would gather around the dinner table together, with my sisters frequently joining us when we lived in the same city. Before our weekly family gatherings, I would spend the entire day in the kitchen preparing a diverse array of dishes. Looking back, I marvel at the energy I had, fueled by the rewarding sight of my family bonding over food.