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Showing results for tags 'spice'.
Found 4 results
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Coriander is not known much..Only some local folks appreciate it, like the Southestern Anatolia people..But it occupies a very important place in Antakya cuisine, and let me share a secret with you: if there is no coriander in the famous Antakya dürümü (stuffed rolls), it is never an Antakya dürümü in the real sense! Sure, the paste of a local variety a red pepper shouldn't be ignored. Coriander, or Coriandrum sativum, is called 'kişniş' in Turkey: Kishnish. As far as I know, only its seeds are used. It has a unique and strong aroma. Maybe because of this, it is not so widely used as mayb
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I went to Senirkent, an Isparta town, at the weekend. I was surprised to see those small white berries, namely mersin (myrtle or Myrtus communis) as mersin is a typical Mediterranean fruit and grown in gardens for its medical benefits and fragrant flowers (even leaves and branches)..The berries have a strong taste, and, although it is so common, I hardly met anybody who ate the berries..They are abundant and free in the coastal towns, but in that town market of Isprata , expensive!! Who buy them and why? I think the news about its medical benefits are widespread now. But again, there is a con
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Probably anybody who lived in Turkey for a period long enough to taste at least the basic Turkish foods has already heard of Tarhana.. Yes, that powder, with a sweet soft orange tone, having a unique aroma.. This aroma is so unique that, you cannot confuse it with another food; if something smells like tarhana, yes, it is tarhana, yet, there is no standard way of preparing tarhana!! The only two standard ingredients are flour and yoghurt; to this material, you can add anything you like from a long list of vegetables, herbs, legumes, even fruits; you can add them raw and grinded, or boile
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