Fehmi Yıldıran remembers how, growing up in the Anatolian town of Bolu, every spring he and the other children used to boil eggs and dye them red using onion skins.
- Bethan McKernan and Beril Eski
- The Guardian
He didn’t find out what the tradition was about until 1952, when he turned 14 and packed his bags for Istanbul with dreams of becoming a chef.
On arriving in the metropolis, Yıldıran found himself captivated by life in the glamorous Christian neighbourhood of Beyoğlu, where…