TG Gourmet

Katmer: Gaziantep's Crispy Pistachio and Kaymak Pastry

Explainer on katmer, Gaziantep's paper-thin breakfast pastry of kaymak, Antep pistachios, and sugar: its pre-dawn and wedding-morning traditions, how katmerci make it, how it differs from baklava, and a yufka/filo...

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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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Turkish Instant Coffee: What Is 3'ü 1 Arada?

Explainer on Turkey's 3-in-1 instant coffee culture: what 3'ü 1 arada and 2'si 1 arada are, why instant took off in the 1980s alongside 500 years of Turkish coffee ritual,...

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