In the eastern Turkish city of Muş, döner (kebab) chefs are working through summer days when ambient temperatures and the heat from the grills combine to reach around 60 °C (140 °F). The workers start early in the morning and continue serving customers throughout the day despite the extreme conditions.
Veteran döner master Şahin Erdem, who has been in the trade for about 20 years, says the team persists to keep customers satisfied, drinking lemon‑flavoured water or tea to stay hydrated. He notes that while both winter and summer are demanding, the current heat wave makes the job especially difficult, yet they refuse to compromise on service quality.
Entities: Muş · Şahin Erdem