Tag #125077 - Interview #97653 (Rebeka Evgin)

My father would always come home for lunch.  He would close up the store and come home with my older brothers.  All the men came home for lunch in Adana.  Stores would be closed for lunch break.  Since distances were not long, the distance between home and work was walking distance.  My mother was a very good cook.  There were coal stoves in the kitchen.  There would be two pots of food every day.  We would eat that food for lunch and dinner.  Everyone would wait for each other for lunch, we would all gather around the table together and eat our meal.  Sometimes we would eat kebap [skewered grilled meat] and “lahmacun” [pronounced as “lahmajoon”, thin, slightly spicy meat pizza] that is famous in Adana.  But because the meat had to be kosher, my mother would give me the ground beef she prepared for the lahmacun.  I would go to the lahmacun maker, wait for the dough to be stretched, and when the lahmacuns were cooked, bring them home hot.  If my father wasn’t going to be able to come home for lunch for whatever reason, he would definitely take food to his store in a thermos.