In his films he likes to take Bavarian-Turkish role clichés to extremes. Adnan Maral became known through the role of the overly correct commissioner and patchwork family man Metin Öztürk in the ARD series “Turkish for Beginners”. But he also loves it colorful and versatile: He barbecues with top chef Ali Güngörmüs for the Bavarian Radio and now with his successor, is committed to the German-Turkish dialogue and is socially committed. On February 14, the new pre-evening crime series “WaPo Elbe” with Maral as an investigator with the water police.
Monday: Tips and tricks for grilling
In the BR series “Grilling with Ali and Adnan”, top chef Ali Güngörmüş showed Adnan Maral his best tips and tricks for the grill. The South African chef Ivana Ströde is now Güngörmüs’ successor, “Grillen mit Adnan und Ivana” starts in spring.
(Photo: Marian Mok)
Monday morning. During the weekdays, our days start just after 6 a.m. Our kids are all still going to school. We have breakfast together and after a short hurricane everyone is out of the house. We have a guest daughter from France with us for six months. An absolute enrichment with all ups and downs. Today is all about the preparation for the shooting of the new episodes “Grillen mit Adnan und Ivana” on Bavarian television. Our guest daughter is cooking tonight, something French, of course.
Tuesday: Around the lake
The route by bike around the Ammersee is almost 50 kilometers long.
(Photo: Peter Widmann/imago images)
Tuesday is my day at home and my wife Franziska in the office. Home office, learning text or other things that are pending, I do. At lunchtime it’s time to cook for the kids. In the afternoon I take the time to cycle around the Ammersee. It’s still rather cold. So it’s time to wrap up warm and with some water and money in my pocket for an espresso, I’m ready. I clear my head while cycling, I get new ideas for projects or solutions for unsolved problems. The route, about 46.4 kilometers around the Ammersee, is beautiful. Most of the time I take a little break right by the water, get the said espresso and I’m happy. I first had to learn how to take a break, because there is always something to do. But even if I really enjoy my work – it’s good to take a break from time to time. I’m more efficient when I approach things in a relaxed and fun way.
Wednesday: Favorite store
Tasteful concept store in the heart of Munich: the shop-café “Sois Blessed” on Prannerstraße.
(Photo: Robert Haas)
I like days when I have a lot of different things to do. First preparation for a shooting and interview for tomorrow. Franziska and I make our way together to her favorite store “Sois Blessed”, an incredibly tasteful concept store in the heart of Munich, with its own non-profit label. We pick up clothes for Franziska. Then hurry back to the office for the meeting with the editor about which topics we will and will not talk about tomorrow. Clarity, how I deal with issues, how much I give out is a constant exercise. One last meeting is still pending, a script review. The project is coming to fruition soon, very exciting. I hope the kids will cook something for us, it will be a little later for us. Luckily all three can cook.
Thursday: Shooting in the countryside
Alexandra von Schönberg manages and markets Gut Hartschimmel as a photo or film location, for weddings, with many animals and a bookbinder’s workshop.
(Photo: Stephan Rumpf)
Today the shooting and interview are on the agenda at Gut Hartschimmel in Pähl near Lake Ammer. In the middle of nature on the hill between trees. I also enjoy our private, unexcited life in the country, it gives me the balance I need, while our office in the middle of Munich gives our life an urban edge. I’m actually from the middle of Frankfurt. Exactly where the Deutsche Bank now has its tall office building, there was a residential building in which I partly grew up. Today I can no longer imagine life in the middle of it all. Often when I drive home, I feel great gratitude for how and where I live.
Friday: A heart for refugees
Today Peter Ruhenstroth-Bauer from the UN refugee agency UNHCR, whom I have been supporting for a long time, is coming to our office. We want to record a video for social media. Finding the right words and the right tone in the moment is not always easy. I need a few tries. When I draw my attention to the needs of the world, I feel an urge to do more. As much as I can and always a little bit more is my motto. We meet as a family for dinner at the Saxenhammer restaurant in Hechenwang, a family business, wonderful hosts.
Saturday: Fresh fish on the table
Trout, char and other freshwater fish are available from Nikolai Birnbaum’s fish farm in Epfenhausen near Landsberg am Lech.
(Photo: Jakob Berr)
Saturday morning and I’m ready for my weekly bulk purchase at the organic store Landmanns in Landsberg. I love shopping here, the products are fresh and good quality and the sales team is friendly and helpful. Of course, six people have different culinary needs. But, if it’s possible, I take one of the kids with me, then it’s faster and I’m not solely responsible for the choice of products. On the way home we drive past the Birnbaum fish farm and buy fresh fish for tonight. We are expecting guests. Of course it’s grilled. We cook and often have a barbecue with friends. I like this vibe. An aperitif, socializing and preparing food at the same time. At the weekend we can follow our natural rhythm, so it’s often half past nine in the evening before the finished meal is on the table. drink wine, talk
Sunday: Art and coffee
Museum café with a view of the Propylaea on Königsplatz: The Ella in the Lenbachhaus.
(Photo: Stephan Rumpf)
I love Sundays, it starts more comfortably. A first coffee with Franziska, late breakfast. The current exhibition by Etel Adnan in the Lenbachhaus, Franziska’s suggestion for today. For me, Etel Adnan is an exceptional artist. I’ve watched a few of her interviews. Her view of the world and her curiosity about colors, very exciting. Art is essential. It gives us a new angle, a new perspective on life, the world. Etel Adnan’s pictures appear unique in terms of colour, light, reduced and yet charming. I also really like the Café Ella there. If it’s not too crowded, we’ll stay for “Käfälä” (in Swiss German: drinking coffee. I’ve had a Swiss passport for a few years). Cooking and eating together with my family in the evening is almost a fixed date. We like to try new dishes. Nudge! Yalla, may the new week be easy, as they say in Turkish.
Adnan Maral, born in Turkey in 1968, has lived in Germany since he was two years old. After training at the Frankfurter Schauspielhaus, he went to the Hochschule für Gestaltung in Offenbach and studied film. He is known to German audiences for his role in the ARD series “Turkish for Beginners” and the “Kangaroo Chronicles”, but also for his roles in the theater at the Berlin Schaubühne or the BR cooking show “Grillen mit Ali und Adnan”. A few years ago, Maral and his wife founded their own film production company, Yalla Productions, in Munich. He lives near Lake Ammer with his three children, wife and dog.