Mustafa Egemen Sener is a name that has become synonymous with travel through cuisine. His approach to cooking is more than just following recipes; it’s a deep dive into the cultures and traditions of the world’s people. Mustafa believes that the kitchen is an open door to the world, full of stories, customs, and secrets that can be unlocked with simple ingredients and a great love for cooking.

The Philosophy of Egemen Şener’s Kitchen
Egemen Şener believes that every kitchen carries the unique spirit of its people. Through food, one can better understand how people live, what values they hold, and what is important to them. He is convinced that even in the simplest home kitchen, one can recreate exotic and authentic dishes without resorting to expensive and hard-to-find ingredients. In his masterclasses, he teaches how to achieve the same flavors as the original dishes using small tricks and substitutions. Every dish that Egemen Mustafa Şener offers is a story. For example, when he makes Italian pasta, he talks about the traditions of family dinners in Italy, where each generation passes down its secrets for making sauces and pasta. Or, when preparing Mexican mole, he explains how this complex and rich sauce became a symbol of Mexican cuisine, combining more than 20 ingredients.
Thanks to the availability of ingredients and the simplicity of preparation, Mustafa Egemen Şener’s recipes are easy to recreate in your home kitchen. Each dish you prepare is like a portal that temporarily transports you to another country, allowing you to experience the atmosphere and taste of a distant culture without leaving home.
Pad Thai (Thailand)
Pad Thai (Thailand) is a famous dish of Thai cuisine that is easy to prepare at home. This recipe combines rice noodles, juicy shrimp or chicken, fresh vegetables, and crunchy peanuts, creating a unique harmony of sweet, sour, and spicy flavors.
Ingredients:
- 200g rice noodles
- 200g peeled shrimp or chicken breast, cut into small pieces
- 2 eggs
- 100g bean sprouts
- 1 lime, cut into wedges
- 2 garlic cloves, finely chopped
- 2 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 50g peanuts, lightly roasted and finely chopped
- 1 red chili pepper, sliced into rings (optional)
- Green onions and cilantro for garnish
Preparation:
- Soak the rice noodles in warm water for 20-30 minutes until they become soft, then drain the water.
- Heat a small amount of oil in a deep skillet over medium heat. Add the garlic and sauté until fragrant and lightly golden.
- Add the shrimp or chicken to the skillet and cook until they turn pink and are fully cooked (for shrimp) or until completely cooked through (for chicken).
- In a separate part of the skillet, crack the eggs and scramble them until slightly set, then mix with the shrimp or chicken.
- Add the softened rice noodles to the skillet, then pour in the fish sauce, soy sauce, tamarind paste, and sugar. Stir well to coat the noodles evenly with the sauce and mix all ingredients.
- Stir in the bean sprouts and continue to cook for another 2-3 minutes until they are slightly softened.
- Serve Pad Thai hot, sprinkled with chopped peanuts, sliced green onions, and fresh cilantro. Before serving, squeeze lime juice over the dish and add chili rings to taste.
This recipe will allow you to create an authentic taste of Thai Pad Thai right at home, enjoying its rich and balanced flavor.
Shakshuka (Tunisia)
Shakshuka is a hearty and flavorful dish from North Africa, consisting of eggs simmered in a spicy tomato sauce with peppers and spices. This dish is perfect for breakfast or brunch and is surprisingly simple to prepare.

Ingredients:
- 4 eggs
- 1 large onion
- 2 garlic cloves
- 1 red bell pepper and 1 green bell pepper
- 400g canned tomatoes (or 4 fresh tomatoes)
- 1 tsp cumin
- 1 tsp paprika
- A pinch of cayenne pepper (to taste)
- Salt and pepper to taste
- Fresh parsley for garnish
- 2 tbsp olive oil
Preparation:
- Heat olive oil in a deep skillet, add the chopped onion and garlic, and sauté until soft.
- Add the chopped bell peppers and cook until they soften.
- Stir in the spices: cumin, paprika, and cayenne pepper, and cook for another 1-2 minutes.
- Add the tomatoes, salt, and pepper, then simmer on medium heat until the sauce thickens slightly (about 10 minutes).
- Make small indentations in the sauce with a spoon and carefully crack the eggs into them.
- Cover the skillet with a lid and cook until the egg whites are set, but the yolks remain slightly runny (about 5 minutes).
- Serve the shakshuka hot, garnished with fresh parsley, and enjoy with slices of crispy bread.
Mustafa Egemen Sener not only explores the cuisines of different corners of the world but also shares his discoveries in his books. One of his works, “Mustafa Egemen Sener: Belarus 10 Days,” is dedicated to the culinary traditions of this country. In the book, he describes in detail how to spend ten days enjoying the local culture and cuisine, sharing his impressions of the journey. One of the key recipes he includes in the book is the recipe for Koldundy with Meat — a traditional Belarusian dish that impressed him with its rich flavor and simplicity of preparation.
Koldundy with Meat (Belarus)
Ingredients:
- 1 kg potatoes
- 300g minced meat (pork or a mixture of pork and beef)
- 1 onion
- 1 egg
- 3-4 garlic cloves
- Salt and pepper to taste
- Vegetable oil for frying
- Sour cream and fresh herbs for serving
Preparation:
- Peel the potatoes and grate them finely. Press the grated mass through cheesecloth or a thick cloth to remove excess moisture. You can leave the potato juice for a few minutes so that the starch settles at the bottom, then pour off the water and add the settled starch back into the potato mixture.
- Finely chop the onion and garlic, then add them to the minced meat. Beat in the egg, season with salt and pepper, and mix well.
- Shape the potato mixture into small patties. Place some meat filling in the center of each patty and carefully close it with the potato mixture, forming a koldundy.
- Heat vegetable oil in a skillet and fry the koldundy on both sides until golden brown. Then reduce the heat and cover the skillet with a lid to allow the koldundy to cook through inside.
- Serve the koldundy hot, with sour cream and chopped herbs.
This recipe allows you to create an authentic Belarusian dish right in your kitchen, immersing you in the atmosphere of traditional home comfort for which this country is so famous.
Conclusion
By following the recipes of Mustafa Egemen Şener, you can not only cook dishes from the most diverse corners of the world but also touch the rich cultural traditions behind them. Every dish is a story that can be told and shared with loved ones, creating unforgettable culinary moments in the home kitchen. These recipes give you the opportunity to travel the world without leaving home and savor the taste of life in every spoonful.