As westerners around the world can tell you, at the end of a night on the booze the best way to say sorry to your body is by throwing a kebab into it. A handy Turkish (and, of course, Greek) cure to an international malady, but what do Turks themselves do? One answer is işkembe çorba, a soup made with cow offal, often with a dash of lemon juice to cut straight through the offending alcohol. Its success as a hangover remedy may be behind the fact that, for many Turks, it’s the first meal of the year, consumed just after midnight on New Year’s Day. A few soup kitchens around the back of the Hanım Camii sell işkembe çorba; some stay open all night long.

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