Açma is a traditional Turkish slightly sweet pastry. Açma is widely available in bakeries, patisseries, and street stalls across the country. The classic version usually comes without filling, but there are also variations filled with kaşar cheese, olives, or pizza mixture. Açma is one of the symbols of the traditional Turkish breakfast.
Acıbadem is a traditional Turkish almond cookie. It originates from the Ottoman Empire, likely from the Istanbul area, with the first documented mentions of the cookie dating back to the 18th century. Acıbadem is traditionally served with Turkish tea or coffee and can be enjoyed in many Turkish pastry shops or bakeries.
Sumac, a red spice with a sour, citrus-like character, is made by grinding dried berries of the sumac bush, which grows primarily in the Mediterranean and Middle Eastern regions. The main producers are Turkey, Iran, Italy, and Lebanon. Sumac has a milder and more complex flavor than lemon. In Turkish cuisine, it is an essential ingredient in salads, especially those featuring onions.
Macun şekeri is a traditional Turkish confectionery resembling a lollipop. It is a thick and stretchy caramel paste wound onto a wooden stick. This soft substance slowly dissolves in the mouth while releasing intense herbal and fruity notes. The sweet allegedly originated in the 16th century as a medicine for the mother of Sultan Suleiman.
Rakı is a traditional Turkish alcoholic beverage made from grapes and anise. This distilled drink, often referred to as "the Turkish national alcoholic drink," is served with water or ice. The most prized part of rakı is called "göbek." Rakı has similar counterparts, such as ouzo in Greece or arak in the Middle East.
Çağla badem are unripe green almonds. They are a seasonal delicacy that symbolizes the arrival of spring. These young fruits of the almond tree are harvested early in spring, when they have a soft green skin, juicy, crunchy flesh, and undeveloped kernels. Their fresh and tangy taste with a slight hint of almond is popular in Turkey as well as in other Mediterranean and Middle Eastern countries.
İrmik helvası is a traditional Turkish dessert made from semolina, butter, sugar, milk, and pine nuts. The sweet resembles a warm and thick porridge rather than the classic dry halva made from sesame paste. In Turkey, this dessert has a strong social significance; it is prepared, for example, at the birth of a child or a death in the family.
Turkey is a major global producer of olives and olive oil. The largest production comes from the Aegean region, which, thanks to its Mediterranean climate, accounts for three quarters of the total harvest. Olives and olive oil are an indispensable part of Turkish cuisine.
Köfte is a traditional ground meat dish prepared in many regional variations. On the plate, it most often takes the form of grilled cylinders, balls, or patties. The basis of the recipe is a high-quality meat mixture with enough fat to maintain juiciness. The meat is seasoned with onion and various spices. Ideal preparation takes place on a charcoal grill, thanks to which the dish acquires an unmistakable smoky aroma.
Ezme is a spicy Turkish vegetable salad made from fresh vegetables and herbs, hand-chopped with a knife. Its base ingredients are tomatoes, green peppers, onions, parsley, chili peppers, and garlic. The key rule when preparing it is that the vegetables are never blended, as the salad would become too watery. Ezme originates from Anatolia and is traditionally served as a side dish to meat dishes.
