featured Turkish Kuruyemişçi Culture: The Nut Shop, Explained
A guide to the Turkish kuruyemişçi, the neighborhood nut shop: what it sells, why it roasts on site, how buying by the quarter kilo works, how custom mixes are made and how it supports hospitality.
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Antep Pistachios (Antep Fıstığı): Why Turkey's Pistachios Are Prized
Why do baklava and katmer makers insist on Antep pistachios? Gaziantep's terroir, the unripe boz harvest, and an emerald kernel California can't match — plus how to buy and store...
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Roasted Chickpeas: Benefits, Protein and Calories (Leblebi)
Protein, fibre and calories per serving, why leblebi is Turkey's everyday snack, and how roasted chickpeas compare with raw or canned.
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