Sertaç Dirik

Baklava testing in Paris. Very good.

Tarhana, made with smoked squash, chestnuts and atom chilli. Turkey’s original medicine - a delicate balance of acidity, smoke and earthiness. At the end of summer in villages all over Turkey, they will collect all remaining tomatoes and peppers and begin the process of making and fermenting tarhana, to last over the course of the year. This one is made to preserve the winter, often overlooked, always underestimated.

Well, here goes… We are tremendously excited to announce our book: ‘Mangal II: Stories & Recipes’ with @phaidonpress , published on October 7th, 2024. In what has been a remarkable journey as a family business, the timing could not be more profound as it coincides with us reaching our 30th year this autumn. The book will be filled to the brim with recipes past (honouring our traditional ocakbasi days), to recent past (lockdowns and subsequent changes), to the very present. All matched with storytelling that longevity in Dalston could prompt, as gentrification, financial challenges, and a dogged determination to succeed can only manifest. It is a personal expression of one family, of immigration, of creativity and risk. It is quintessentially Mangal II, yet also steeped in the psyche of a Londoner - the gaze of two brothers and their vision and identity in the ever-changing landscape of East London. It is raw. It is true. And it is delicious. A table-book to read, and dishes to savour. It is our passion project, from @ffferhatdirik & @sertacdirik , and the foundations @ali.dirik.60 built through sheer talent and relentless energy. This is the Mangal II story. Inhale it like the smoke of the ocakbaşı. Special thanks to the Phaidon team who allowed this to happen and offered their endless wisdom and guidance (Emilia, Ellie, Michelle), to @studiocantina design team of heroes (Joao, Ana, James), and to our very good friend @justindesouza.photo for all the captivating photos. Pre-order via the link in our bio x

We’ve hit the third floor - I love my family, I love my friends. Grateful for all the opportunities bestowed upon me this last decade, grateful for this life. So much more to celebrate soon. Here’s to another 10 ❤️

Half and half dolma Lamb and anchovy/chicken rice and spring onion Weekend in Paris with my boys @cendrillon.belleville @ben_marks_perilla @sahin.eerdal @mattdegn @harrywilsonchef

I learn a little more each time

Keşkek, a celebratory dish that dates back over 700 years, the overcooking of grains in broth to unlock nutrients and enhance texture - in this case, with split yellow peas, cooked hard in an equal blend of white wine and a roasted chicken broth. The same liquid used to gently braise lamb belly overnight, before a final roast, to crisp up the skin. Finished with garlic suzme yoğurt, chicory and good olive oil. This, Patlican Salata and Bacalao, plus a few others - simple and comforting dishes, served for another week at @spotlight.sml in collaboration with my good mate and super talented chef @iam.marcelorodrigues

“When Jeff Claudio invites you to cook, you say yes. Jeff has long been a support in my journey, a friend but also someone who I admire and look up to massively. For me personally, cooking away is maybe the only chance I’ll get to spend time with friends. Running restaurants aren’t easy, and aligning schedules are unheard of, it’s a good opportunity to spend an intense few days together and get properly caught up. Also I think beyond collaboration, we learn by viewing kitchen cultures. My style and their styles may never crossover, but I think there’s much to be said about watching how someone leads their own kitchen. It’s an ecosystem of its own.” @sertacdirik and @jeffeclaudio at @stoke.berlin for Service Works. Photographer: @marcuspatrickbrown

HAPPY HOLIDAYS FROM MY FAMILY TO YOURS ❤️❤️❤️❤️❤️

My friends are my heroes An honour to cook at @stoke.berlin and be surrounded by my favourite people, Berlin thank you for showing up with love and curiosity. Tombik pide, mountain tea baklava with pecans, fresh cheese börek with wild garlic capers, spiced quail with Turkish peppers, crispy iç pilav to name a few dishes Thank you

🔊 IT’S A POP-UP ANNOUNCEMENT 🔊 SUNDAY DEC 14th @sertacdirik is a London based chef whose cooking carries the spirit of Turkey into the present with clarity, confidence, and quiet intensity. Raised in East London, he grew up in the rhythms of his family’s restaurant, Mangal II, one of the first to bring mangal ocakbaşı cuisine to London, shaping his palate and sense of purpose. In 2020, he helped guide @mangal2restaurant into a new chapter, blending purity of flavour, thoughtful technique, and respect for tradition. The restaurant became one of London’s most admired dining rooms, earning national awards and wide recognition. In 2024, Dirik co authored Mangal II: Stories and Recipes before stepping out to launch his own project, driven by sustainability, craft, and a progressive vision for Turkish cuisine. We are VERY excited to welcome Sertaç to Stoke, where he will celebrate the global diaspora of grilling and wood fire cuisine, uniting flavours and techniques in a shared love of fire, craft, and community. We will have an à la carte menu alongside a set menu for 120€ per person (to be taken by the whole table; reservations in advance are recommended to secure a spot). For reservations, link in bio. ✍️🎨 @jessicamcgowan.office

HAPPY BIRTHDAY TO MY INCREDIBLE WIFE!!!!!!! Where would our little family be without you Thayla? The most beautiful, the strongest, most supportive and tough as nails human being on the planet. My whole world, I LOVE YOU SO MUCH!!!! @thayladirik ❤️❤️❤️❤️❤️❤️❤️