İsot pepper: feel the burn
Grown in the Şanlıurfa region in the south east of Turkey, the isot pepper is a hot spice loved by chefs and foodies around the world. By Rhiannon J Davies…
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Flavor Factor
19 posts
What makes balık ekmek an iconic dish of Istanbul?
Vendors call out to people taking a leisurely stroll along the Bosphorus shore, stopping on the way for a taste of “authentic” Turkish street food culture in the form of…
Every grain counts: rice in Turkish cuisine
A historic recipe known the world over, Turkish rice pilaf remains a versatile and cherished dish both at home and abroad. By Aylin Öney Tan It is widely known that…
Fruity festive feasts: dried fruits in Turkey
Anatolia has a deep-rooted tradition of cultivating dried fruits; a cornucopia which lends itself perfectly to all manner of seasonal treats. By Aylİn Öney Tan The famous seasonal pudding aşure—often…
Flower power: edible flowers in Ottoman cuisine
The Ottomans loved flowers and incorporated them in life whenever and wherever possible. Floral patterns appeared everywhere from textiles to tiles, surrounding Ottoman life with depictions of tulips, roses, carnations,…
Expert’s picks: must-try traditional Turkish cheeses
Divle Obruk tulum Traditionally made from Karaman sheep milk, this mature cheese is pressed into sheep or goatskin bags (tulum), and stored in a deep cave throughout the summer. Local…
Artichoke: the Goddess of all veggies
By Caner Kocamaz rtichokes (Cynara scolymus in Latin) are a heavenly green that even have a place among the stars of Greek mythology. A story goes that Zeus fell in…
Turkish regional cuisines and where to try them in Istanbul
The Turkish cuisine has a long and deep-rooted legacy that goes way beyond kebab. Turkey is a colorful country with differing climates and terrains, featuring a rich culinary experience. With…
Boza and şıra: not-so-innocent drinks of the Ottomans
Food fermentation is a culinary trend around the world, and for good reason. In certain foods, the process of converting carbohydrates and sugars can not only create bacteria-boosting agents but…