Like Sheep to the Sanitized Slaughter Zone
Michelle Weber Pelin Keskin first saw her grandfather sacrifice an animal for Eid al-Ahda when she was nine. Years later, visiting Turkey for a family wedding that coincides with the Eid, she reflects on what the day — and the sacrifice — means in a changing Turkey where the farmers and butchers integral to the holiday are hidden from view behind screens at a glossy new mega-grocery-markets, called hypermarkets.
Ten to 15 butchers, covered in blood and sweat, worked the sacrifice zone, trying to get the orders right. One calf panicked as it felt a rope try to lift it by its hind legs, while another next to it was completely gutted. A calf already skinned was sectioned into kilograms. It was like a Shake Shack line, but instead of a buzzer and a burger, you have a butcher yelling your number for kilos of fresh meat. I’ve been an unapologetic carnivore all my life, but there was something soulless, something haraam, about this unrelenting efficiency.
The appeal of formalizing the sacrificial process is understandable for both farmer and customer: There is clarity, ease, convenience. My younger uncle and I could’ve easily walked out with the meat and skipped the hassle of bargaining with farmers, but we still did things the traditional, more humanistic way. Days like Eid may unify the nation, but when you come across the scene at a Carrefour, it symbolizes a reality that’s almost laughably on the nose: Turkey, in all of its modernist efforts, is just covering up the smell of its own shit.
