Abu Mohammed, the owner of Sultan Kesap restaurant in the Southern Turkish city of Reyhanli, debones a lamb for meat. His butcher shop/eatery provides his displaced countrymen with culinary reminders of home during better days.
Nish Nalbandian
In the kitchen of a small eatery in Reyhanli, Turkey, Abu Mohammed took a break from deboning the flank of a freshly slaughtered lamb to opine on grave matters happening just across the border in Syria.
“This is what should be done to the Islamic State,” he says, jabbing and swiping the air with his knife as if he were eviscerating one of the extremist fighters.
Having illustrated his disdain for ISIS, Mohammed laid down the knife on his butcher’s block and resumed tearing each rib …