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We started with a simple-but-delicious breakfast of soft, mozzarella-esque cheese from Diyarbakır, sliced tomatoes and peppers, black olives, extra virgin olive oil and warm, chewy, hand-shaped flatbread fresh from the oven. This gave our stomachs a firm foundation as we waited for the çiğ köfte. “It must be kneaded well for an hour. What we refer to as raw meat actually becomes 'cooked' during the kneading process,” Nazlıcan said.