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Ingredients

22 results

Torn pieces of soft white bread crumb, without crust, piled on a white plate on a marble table beside a blue checked cloth, with a small bottle of olive oil and a sea view through a window behind.

Bread (soft white, inside only)

The soft inside of white wheat bread, used to bind a walnut sauce.

Two golden oblong wheat bread rolls with scored crusts

Bread rolls (crusty wheat)

A small wheat roll with a crisp crust and soft crumb, used for fish sandwiches.

Fine dry golden bulgur grains in a shallow cream bowl

Bulgur

Wheat that is cooked, dried and cracked; fine for patties, coarser for pilaf.

Uncooked white rice grains in a shallow cream bowl with a blue floral rim.

Çatalca Ormanlı Rice

Aromatic white rice from Çatalca’s Ormanlı area.

Dry golden coarse bulgur fragments on a white surface

Coarse Bulgur

Coarse, precooked cracked wheat for pilafs.

Plain cooked short egg noodles in a cream bowl with a blue rim on a stone counter.

Cooked egg noodles

Drained cooked egg noodles, measured after cooking.

Fine pale yellow cornmeal in a ceramic bowl

Cornmeal (fine)

Finely ground yellow maize meal that gives body to cooked dishes.

Fine white cornstarch with natural powder clumps in a porcelain bowl

Cornstarch

A fine white powder of refined corn starch, distinct from cornmeal.

Short golden dried egg noodles piled in a shallow cream bowl.

Egg noodles

Short dried wheat noodles made with egg, used in soup.

Thin cooked wheat flatbread with toasted spots and soft folds

Flatbread (wheat)

Ready-cooked wheat flatbread, such as lavash or pocket pita, served with skewers.

Fine off-white bread flour and a measuring scoop

Flour (bread)

Dry refined wheat flour for bread, varying in protein and enrichment.

Off-white wheat flour with small natural clumps in a green bowl

Flour (plain wheat)

Plain white all-purpose wheat flour with no added raising agents.

Thin dry güllaç sheets with rippled white surfaces stacked on a round metal tray.

Güllaç sheets

Thin, dried starch-based sheets that soften in milk to make güllaç.

Pale dry hulled wheat kernels in a cream bowl

Hulled Wheat

Dry, hulled wheat kernels for grain soups and aşure.

Pale golden, rice-shaped dry orzo in a cream bowl with a filled spoon beside it.

Orzo

Small, rice-shaped dried wheat pasta, browned for rice pilaf.

Uncooked white rice grains mounded in a cream ceramic bowl.

Rice

Uncooked rice grains of unspecified variety.

Uncooked ivory Baldo rice grains in a cream bowl beside a spoon.

Rice (Baldo)

Uncooked white Baldo rice, a named variety for pilaf and rice soups.

Small, plump off-white short-grain rice kernels in a shallow cream bowl.

Rice (short-grain white)

Small, plump white rice grains for milk puddings, soups and fillings.

A mound of fine white rice flour in a cream bowl with a dark green rim.

Rice flour

Fine flour milled from rice that helps shape tiny meatballs.

Irregular orange-tan dry tarhana granules in a cream bowl beside a filled spoon.

Tarhana soup mix

A dried, fermented wheat-and-yogurt mix that cooks into a tangy soup.

Plump cooked wheat grains in a cream bowl with a green rim.

Wheat (pearled, cooked)

Peeled wheat grains, fully cooked, adding a rounded grain texture to soups.

Thin pale round yufka sheets stacked on a cloth, with the upper edges folded back.

Yufka sheets

Thin, round wheat sheets that form the layers and rolls of savory pastries.