Shortlisted for ‘Debut Cookery Book’, Fortnum & Mason Food and Drink Awards 2025As seen on BBC One Saturday Kitchen and This is TASTE podcast  The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipesDiscover the food and stories of Mangal II, one of London’s most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK’s first ocakbasi, Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century.Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw Köfte with Grilled Apple Sauce, Grilled Chickpea Hummus, Sourdough Pide Mushroom Manti, and Tahini Tart – all by Sertaç Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.

Shortlisted for ‘Debut Cookery Book’, Fortnum & Mason Food and Drink Awards 2025As seen on BBC One Saturday Kitchen and This is TASTE podcast  The debut cookbook from the landmark East London restaurant, showcasing a collection of contemporary Turkish recipesDiscover the food and stories of Mangal II, one of London’s most vibrant food destinations, thanks to the dynamic vision of the Dirik brothers. Following in the footsteps of their father, the Turkish chef Ali Dirk who immigrated to London and opened the UK’s first ocakbasi, Mangal I, in 1994, his sons have modernised Anatolian cuisine for the 21st century.Through heartfelt essays about the food, creativity, and legacy of the restaurant and more than 60 original recipes, readers discover delicious signature recipes such as Cull Yaw Köfte with Grilled Apple Sauce, Grilled Chickpea Hummus, Sourdough Pide Mushroom Manti, and Tahini Tart – all by Sertaç Dirik, one of the most talented chefs of his generation. A foreword by Action Bronson further tells the story of the one-of-a-kind foodie destination beloved by devoted locals and restaurant fans from around the world.