Intoxicating aroma of spices and many unusual flavors - this is how you can describe Turkish food. I suggest you take a walk with me and my Turkish grandmother through the world of aromas of Turkish spices.
If you have ever been to Turkey, then getting to any city you already know how difficult it is not to be in a spice shop.
It's not just bay leaves and allspice. The visitor is presented with a real kaleidoscope of jars and bags with outlandish names.
I decided to tell you about the five most authentic spices that are actively used in Turkish cuisine.
So let's go!
Sumak ("Sumak)" - sumy
There is such a tree, called sumac tannic or "vinegar tree", and this beauty is obtained from its ground berries.
The correct spice sumac looks like a reddish-burgundy crumb and has... sour taste.
Yes Yes. Sumy is needed to acidify Turkish dishes, it is used in the preparation of poultry and fish dishes. Also, modern Turkish housewives do not hesitate to sprinkle fresh vegetable salads on them.
Çörek otu ("Chorek otu")
With sour sorted out. We have a bitter taste next in line. In Turkey, black cumin or black cumin is responsible for it. It has a pungent, bitter taste and smell.
This spice is actively used not only by Turkish cooks, but it is also popular in the cuisine of the Middle East. Caraway is also found in Mediterranean dishes, and since ancient times.
Caraway in Turkish cuisine does not go to fish or meat, it is a frequent ingredient in savory pastries, and is sometimes added to traditional Turkish coffee to add spicy flavors to the drink.
Isot biber ("Isot biber") - "Isot" pepper
This spice can be said to be unique and characteristic of authentic Turkish cuisine.
"Izotsky" pepper, according to legend, appeared in the form of a seasoning from the province of Sanliurfa. There, it is still traditionally made from a local variety of chili peppers, which are dried in the scorching sun.
He looks a little strange and incomprehensible to us. It comes in red and black. It has a smoky raisin-like flavor and is almost not hot.
Without isot pepper, you cannot cook "chig-kofte" - raw bulgur cutlets.
Kuru Nane - dried mint
Although I have Turkish genes, I have strange feelings and attitudes towards this seasoning. For more than half of my life, she (mint) was hateful to me, now it has become more or less tolerant.
However, mint and Turkey are very closely related in culinary terms. She does not need a special introduction. Anyone who has visited this country and ate local dishes already knows that mint can be found there in very unexpected places and food. Mint is here for freshness.
Well, this is a very common seasoning in Turkish cuisine, and for a variety of dishes. For example, mint goes into bulgur pilaf with chickpeas or stuffed peppers.
Antep Pul biber - Antep hot pepper
Sour, bitter, fresh - she listed. It remains to tell about the acute. Very spicy!
This is Antep hot pepper. He really is unrealistically sharp. Red pepper flakes are sold at any spice shop as they are popular and considered a versatile condiment. It is used for preparing a lot of dishes and also in order to then pepper the finished something. Like black ground in your kitchen.
Antep pepper is made from another variety of chili that grows in the province of anlıurf, Gaziantep.
Here is such a fragrant journey.
Now you also know what and what in Turkish cooking.
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This material belongs to the author of the "Culinary Notes on Everything" channel, that is, to me, and it was previously published by me personally in my blog channel on the platform Pulse.
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