The secret of barakah: Turkish chef shares importance of sincerity in preparing traditional dishes in Malaysia

THE warm and enduring relationship between Turkey and Malaysia is built on mutual respect, shared values and deep cultural ties, especially among the Muslim communities in both countries.

As countries that hold faith at the core of their identity, it is not surprising that their traditions and practices reflect this spiritual connection.

In the context of the culinary world, Turkish Café Istanbul chef and owner Deniz Alkoç said running a restaurant is not just about serving food, it is about doing so with sincerity, pouring heart and soul into each dish.

He said his work goes beyond the transactional exchange of food for money.

As a Muslim, he believes that sincerity in work and devotion to Allah SWT brings barakah (divine blessings) into every aspect of life, including cooking.

"When I was kid, my grandmother used to tell me about the importance of cooking with wudu (ablution). She would always read three surahs while cooking with sincerity, believing that it made the food tastier.

"She also taught me never to cook when you are angry because that negative energy transfers into the food and it affects the people who eat it," he said when met at his restaurant in Taman Tun Dr Ismail, Kuala Lumpur, recently.

Alkoç said the focus at Turkish Café Istanbul is not primarily on making money, even though earning is a necessary part of any business.

Instead, he believes in the concept of barakah, or blessings, which come through sincerity and faith.

He said he views his work as an opportunity to serve others while maintaining that sense of purpose.

He pointed out that his goal is to offer traditional Turkish dishes at affordable prices.

Despite rising ingredient costs over the past two years, he said they have kept their prices steady.

For Alkoç, when customers dine at his restaurant, money is not the primary concern.

He said it is about ensuring their satisfaction with the food and service and providing them with an authentic and enjoyable experience.

"Everything comes from Allah, and I’ve experienced this personally. At 47, I’ve faced bankruptcy three times, the last being during the Covid-19 pandemic.

"But despite these challenges, I’ve been blessed with so much," he added.

In terms of cooking, Alkoç said he stays true to traditional recipes, preferring to write them down rather than store them digitally, just as they have been passed down through generations.

He said he believes in preserving the original flavours of dishes, whether Turkish, Middle Eastern, or Malaysian.

For example, he said nasi lemak should stay true to its original form, emphasising the importance of respecting culinary traditions.

"When people start experimenting by calling it "nasi lemak pizza," it’s not really nasi lemak anymore. The same goes for rendang. I believe it’s important to respect these cultural foods as they are," he said.

Alkoç came to Malaysia in May 2014 and opened Turkish Café Istanbul in October, the same year.

The restaurant is located at LG-08 Glo Damansara, 699, Jalan Damansara, Taman Tun Dr Ismail, Kuala Lumpur.