TG Gourmet

Ayran vs. Kefir vs. Lassi: What's the Difference?

A side-by-side comparison of ayran, kefir and lassi: what each yogurt drink is made from, which one is truly fermented, how salt and sugar shape the taste, what to serve them with, how long they keep, and what you can make at home.

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Sucuk vs. Pepperoni vs. Chorizo: What's the Difference?

A side-by-side comparison of Turkish sucuk, American pepperoni and Spanish and Mexican chorizo: what each is made of, how it is spiced and cured, whether you cook it, how it behaves in the pan, and which can substitute for which.

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Turkish Lokanta Culture: How to Order Like a Regular

An explainer on the Turkish lokanta, the everyday eating house behind the steam-table counter: what esnaf lokantasi means, how the tray system works, when to go, what to order, how paying and tipping work, and how to build the plate at home.

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Fırın Makarna: Turkish Baked Pasta (Recipe)

A full guide to fırın makarna, the Turkish baked pasta bound in a thin milk béchamel and grated kaşar. Covers the plain version, the ground beef and tomato variants, which pasta shapes work, and how to fix a split sauce.

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Rus Salatası: Turkey's Olivier Salad (Recipe)

Rus salatası is Turkey's take on the Olivier salad, built from diced boiled potato and carrot, peas, chopped pickles and mayonnaise. This guide covers its Moscow origins, the Turkish variations, a full recipe, and how to store a mayonnaise-bound salad safely.

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Erzurum Food Guide: Cağ Kebabı, Civil & Kadayıf Dolması

A guide to Erzurum food: cağ kebabı cooked on a horizontal spit, hand-pulled civil peyniri and göğermiş cheese, walnut-stuffed kadayıf dolması, the eastern winter pantry, and what to buy or substitute in the US.

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Fava: Turkey's Broad Bean Purée Meze (Recipe)

A full guide to Turkish fava, the chilled broad bean meze that sets firm enough to slice. Covers which dried beans to buy, why starch does the setting, how it differs from Greek fava, plus the recipe and serving notes.

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