Turkish cuisine is known for its bold flavors and use of fresh, high-quality ingredients. From savory meats and vegetables to sweet desserts and pastries, Turkish cuisine offers a wealth of delicious options for home cooks looking to try something new. In this article, we'll explore some of the most popular Turkish ingredients and how to incorporate them into your cooking.
Olive oil is a staple in Turkish cooking and is used for everything from sautéing vegetables to drizzling over bread. Turkey is home to some of the best olive oil in the world, and it's worth seeking out a high-quality brand for your kitchen. Use olive oil to add depth of flavor to dishes like stews, soups, and pasta sauces.
Yogurt is a versatile ingredient in Turkish cuisine, and is used in everything from dips to marinades. Turkish yogurt is thicker and creamier than other varieties, and has a tangy flavor that pairs well with savory dishes. Use yogurt to make traditional Turkish dishes like cacık, a yogurt and cucumber dip, or use it as a marinade for meats like chicken or lamb.
Sumac is a tart, lemony spice that is commonly used in Turkish cooking. It's often sprinkled over salads, grilled meats, and roasted vegetables to add a pop of flavor. Sumac can also be used as a substitute for lemon juice in recipes, and is a great addition to marinades and dressings.
Eggplant, or aubergine, is a staple ingredient in Turkish cuisine. It's used in dishes like imam bayıldı, a stuffed eggplant dish, and mücver, a zucchini and eggplant fritter. Eggplant has a meaty texture and a slightly sweet flavor, and is a great alternative to meat in vegetarian dishes.
Red pepper paste, or biber salçası, is a common ingredient in Turkish cooking. It's made from roasted red peppers that are pureed and then cooked down to a thick paste. Red pepper paste is used as a flavoring agent in many dishes, including stews, soups, and meat marinades.
Lamb is a popular meat in Turkish cuisine and is often used in stews, kebabs, and meatballs. Turkish lamb is known for its rich flavor and tender texture, and is often seasoned with spices like cumin, paprika, and coriander.
Pomegranate molasses is a sweet and tangy syrup made from pomegranate juice that's been boiled down to a thick, syrupy consistency. It's commonly used in Turkish cuisine to add a fruity flavor to dishes like stews and marinades, and is also a popular ingredient in desserts like baklava.
Mint is a popular herb in Turkish cooking and is often used in salads, dips, and meat marinades. Turkish mint has a strong, refreshing flavor that pairs well with savory dishes. Use fresh mint to add a burst of flavor to dishes like lamb kebabs, tomato and cucumber salads, and yogurt dips.
Bulgur is a type of cracked wheat that's commonly used in Turkish cooking. It's used to make dishes like pilaf, kısır, and tabbouleh, and is often used as a substitute for rice. Bulgur has a nutty flavor and a slightly chewy texture, and is a great source of protein and fiber.
Turkish delight, or lokum, is a sweet and chewy confection that's popular in Turkey and throughout the Middle East. It comes in a variety of flavors, including rosewater, pistachio, and lemon, and is often dusted with powdered sugar. Turkish delight is a great sweet treat to serve after a meal or to give as a gift.
Cumin is a popular spice in Turkish cuisine and is used to add warmth and depth of flavor to dishes like stews, soups, and kebabs. Turkish cumin has a slightly sweeter and more complex flavor than other varieties, and pairs well with other spices like coriander and paprika.
Turkish tea, or çay, is a staple in Turkish culture and is served throughout the day. It's made from black tea leaves and is often brewed in a special double-pot called a çaydanlık. Turkish tea is typically served in small, tulip-shaped glasses and is often enjoyed with sugar and a slice of lemon.
Lamb liver, or ciğer, is a popular street food in Turkey and is often served as a snack or a light meal. It's usually seasoned with spices like cumin and served with onions and parsley. Lamb liver is a great source of protein and iron, and is a tasty way to try a traditional Turkish food.