18/10/2026
A centuries-old tradition. Bone broth is nothing new to us.
My father already made soup from bones, a tradition he learned from my grandmother. She in turn had learned it from the villagers in Turkey, where bone broth was seen for centuries as a golden elixir for strength and resilience.
Part of our family comes from Güveççi, a small village on the high plateau of Emirdağ. In 1841 it counted just 11 households.
Its people were Turkmen and Yörük, nomadic herders who moved with their sheep and goats between summer pastures and their winter village.
They lived from and with their animals, and in winter, when food was scarce, nothing went to waste: the bones went into the soup pot.
