They say plating a dish is like putting on clothes for a guest, and I’ve seen better looks on a plate than on a catwalk, ever thought about turning my Basturma into a runway star, let’s chat about making food the new fashion statement.

I like the idea, but don't think I'm a runway model. If we’re going to dress up Basturma, we better keep the flavor front and center, not just the garnish. Your slate of veggies? Sure, but make it bold, not pastel—no one wants a pale carrot in a smoky dish. Olive oil is fine, but use a cold‑pressed one, and don’t drizzle like a painter with a broken brush. The citrus zest? Grab a real lemon, not a supermarket hack. Pistachios? Great, but they should be toasted, not raw. Mint? A whisper is fine, but I’d cut it fresh, not let it sit in a plastic bag. The plate becomes a story? Good. Just remember the story starts with the meat, not the garnish. Let’s put the meat front‑and‑center, then layer the rest like a chef’s secret, not a fashion designer’s whim. That’s the only way this will taste like a masterpiece, not a mock‑up.