TG Gourmet

Turkish Sun-Dried Vegetables (Kurutmalık) Explained

Pantry guide to kurutmalık, the sun-dried eggplant, pepper, and zucchini shells of southeast Turkey: how they are made in Gaziantep and Urfa, how the three vegetables differ, a mini method...

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Turkish Pickled Peppers & Biber Turşusu: How to Use Them

Biber turşusu — Turkish pickled peppers — explained: salt-brine fermentation vs vinegar pickling, the sivri/çarliston/jalapeño-style lineup, how Turks eat them beside kuru fasulye and pilav, and easy ways to put...

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Turkish Butter & Sadeyağ: Which Fat for Which Dish

A pantry-pillar guide to Turkey's three kitchen fats — fresh butter, sadeyağ (clarified butter/ghee), and olive oil — with a smoke-point comparison table and dish-by-dish rules for baklava, pilaf, kebab,...

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