One positive outcome, if we can call it that, of the pandemic is that many of us have begun learning new skills. Bread has become the classic example. Yet certain habits are more difficult to satisfy at home. For many friends I know, drinking rakı at a meyhane is one of those experiences that they have missed the most.
Only a few weeks ago I was on a gastronomy trip to the Central Anatolian provinces of Nevşehir and Kırşehir with a group of Lebanese food and travel writers and our excellent Turkish guide who curated everything. That trip now is seared in my mind as one of the last I might take for a very long time.