'What is Kurdish food?' with Melek Erdal

Salt Bae, palatable Kurdishness, and the invisibility of Kurdish restaurants

This is a paid-subscriber only edition of Vittles. If you are receiving this then thanks so much for subscribing! If you wish to continue reading and access all paywalled articles, please subscribe for £4/month or £30/year below. If you enjoyed this interview, please feel free to share/screenshot/post on social media etc