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Ingredients

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Golden olive oil in a shallow blue-rimmed dish beside a dark glass bottle

Ayvalık olive oil

Fruity extra virgin olive oil from Ayvalık’s local olives.

Fine white baking soda with small natural clumps in a cream ramekin on a sunlit stone table.

Baking soda

Food-grade sodium bicarbonate, a raising ingredient used in measured amounts.

A speckled tan stoneware bowl of plain cooked pinkish-tan beans, a few with wrinkled or split skins, on a pale stone counter, with a bright window and blurred shelves of white jars behind.

Beans (borlotti, cooked)

Tender cooked borlotti beans, ready for a gentle olive-oil braise.

Pale yellow dried peeled broad-bean halves in a cream bowl, with a few scattered beside it.

Beans (broad, dried, split)

Dried, split and peeled broad beans that cook into the smooth base of fava.

Naturally overlapping cooked white beans in a cream bowl

Beans (white, cooked)

Mature white beans, cooked and drained; the base of a tahini bean salad.

Small dry ivory-white beans in a terracotta bowl with a few scattered on linen by the sea.

Beans (white, dried)

Dried white beans, soaked and cooked thoroughly for stews and salads.

Chopped tomatoes in their juice in a cream bowl beside an open unlabelled can.

Canned Chopped Tomatoes

Chopped tomatoes packed with their juices.

Pale cooked chickpeas with varied shapes and loose skins in a shallow bowl

Chickpeas (cooked)

Tender cooked chickpeas, ready to drain for soups and hummus.

Dried beige chickpeas in a ceramic bowl with a small wooden spoon

Chickpeas (dried)

Dried pale kabuli chickpeas, cooked for dishes or blended into hummus.

Golden roasted chickpeas with toasted brown spots in a cream bowl.

Chickpeas (roasted)

Ready-to-eat roasted chickpeas with a dry crunch, added at serving time.

Golden oil in a glass cruet and a small glass dish

Cold-Pressed Poppy-Seed Oil

Edible oil pressed from poppy seeds.

Glossy green cornichon pickles piled in a cream bowl.

Cornichons

Small pickled cucumbers that add acidity and crunch to salads.

Whole cured green olives and two pitted halves in a small cream bowl.

Cured Green Olives

Cured green olives for salads and meze.

Whole dry green lentils in a small cream bowl with loose grains on the table.

Dry Green Lentils

Whole dry lentils for a distinct grain texture.

Whole yellowish cured olives with lengthwise slits in a blue-patterned bowl

Edremit Gulf green slit olives

Naturally cured green table olives with lengthwise scores and a gently bitter finish.

Golden olive oil in a clear glass bowl with a dark bottle and turquoise cloth behind it

Edremit olive oil

Northern Aegean extra virgin olive oil with a light, fluid mouthfeel.

A round dry ekmek kadayıfı bread base with an open porous surface in a larger metal tray.

Ekmek kadayıfı bread

A porous base of dried, yeast-leavened wheat bread made to absorb syrup.

Glossy brown grape molasses in a clear glass bowl with a wooden spoon.

Grape molasses

Concentrated grape molasses, mixed with tahini or used to coat sesame bread.

Amber grape vinegar in a clear bottle and a small dressing bowl on a kitchen counter.

Grape vinegar

A sharp vinegar fermented from grapes, for sauces, beans and salads.

Amber-gold liquid honey in a small open clear glass jar on a sunlit coastal stone table.

Honey

Plain honey, liquid or crystallized; its floral character and texture vary.

Cloudy-centered ice cubes in a small metal bowl with clean tongs beside serving glasses.

Ice

Ice made from drinking water that chills drinks and adds water as it melts.

Pale fine strands of fresh tel kadayıf being gently loosened over a shallow metal tray.

Kadayıf pastry (shredded)

Fine, pliable fresh pastry threads for a crisp dessert shell or nut-filled layer.

Cooked green lentils in a cream bowl with a green rim.

Lentils (green, cooked)

Green lentils already cooked until tender but still holding their shape.

Small dry orange-red split lentils in a blue-patterned shallow dish and steel spoon on a sunny coastal table

Lentils (red)

Dried, peeled split red lentils for soft soups and lentil patties.

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