TG Gourmet

Tahini vs. Peanut Butter: How They Compare

An even-handed comparison of tahini and peanut butter: what is actually in each jar, how they differ in flavor, texture and separation, when you can substitute one for the other, and how the sesame and peanut allergens compare.

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Kuru Üzüm: Turkish Raisins & Sultanas, Explained

A guide to Turkish dried grapes: where Aegean sultanas grow, why some are gold and others brown, how size grades work, what kuş üzümü is, and how Turkish cooks use them in pilaf, dolma and cakes.

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Leblebi: Turkey's Roasted Chickpea Snack, Explained

A complete guide to leblebi, the Turkish roasted chickpea snack: what it is, how Corum producers roast chickpeas in stages over weeks, the five main varieties, nutrition basics, how it...

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Turkish Olives (Zeytin) Guide: Gemlik, Green & Black

A table-olive guide to Turkey's zeytin: brine-cured black Gemlik, cracked kırma and scratched çizik greens, and dry salt-cured sele. Covers curing styles, breakfast customs, size codes and salt levels, storage,...

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Malatya Apricots (Kayısı): Turkey's Golden Pride

Apricot-specific pantry guide: why Malatya supplies roughly 80% of the world's dried apricots (EU PDO, Hacıhaliloğlu variety, Euphrates-basin climate), how sun-drying works, sulfured (orange) vs. unsulfured (brown) with a sulfite-sensitivity...

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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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