TG Gourmet

Turkish Bread Guide: Simit, Pide, Bazlama, Lavaş & More

A roundup guide to eight Turkish breads — simit, pide (including Ramazan pidesi), bazlama, lavaş, ekmek, yufka, açma, and poğaça — covering texture, how each is eaten, a comparison table,...

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Şerbet: Ottoman Sherbet Drinks Explained

A guide to şerbet, the chilled syrup-and-water drink of the Ottoman Empire: where the words sherbet and sorbet come from, the classic rose, tamarind, sour cherry, pomegranate, lohusa, and licorice...

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Menemen vs. Shakshuka: What's the Difference?

A side-by-side comparison of menemen and shakshuka: Turkish soft-scrambled eggs in peppers and tomatoes versus North African whole eggs poached in a cumin-and-paprika sauce. Covers origins, spices, pans, the famous...

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Dolma vs. Sarma: What's the Difference?

Dolma means "stuffed," sarma means "wrapped" — and Turkish cooks never confuse the two. Here's the side-by-side breakdown: technique, fillings, hot vs. room-temperature serving, and why everything gets called "dolma"...

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