Murat’s life is about exploring the world while carrying his kebab recipe with him. Originally from Ünye, a city on the Black Sea in Turkey, he has lived in Japan, Peru, and has been in Aracaju for nine years — a place he chose through the internet. In every city, he has lived and made a living from his kebab, whose seasoning he refuses to reveal. “If people ask, I say, ‘Do you have any allergies?'” he says, laughing. At most, he admits to using tenderloin, sirloin, and yogurt to tenderize the meat. Known as churrasco grego in Brazil, the kebab is one of the most popular street foods in the world, and it’s hard to find a country where it’s not present. “It’s popular, fast, and cheap,” says Murat, known as Turko. These thin slices of meat stacked on a large skewer and grilled are served in pita bread, which Murat makes by hand to ensure the quality of the final product — it’s a marriage where bread and meat depend on each other. To top it off, his indispensable “Turkish sauce,” lettuce, red cabbage, onion, and tomato. “My food is international,” he proudly declares.