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Taste of TürkiyeTaste of Türkiye

Ingredients

36 results

Yellow potatoes and a cut half showing pale yellow flesh on a plate

Potato

The ordinary potato; floury and waxy types give different textures.

A raw orange pumpkin wedge with dark green rind and seeds beside three peeled chunks on a wooden board.

Pumpkin

Firm, orange-fleshed cooking pumpkin, cut into pieces before cooking.

Fresh purslane sprigs with smooth fleshy oval green leaves and pale reddish-green stems on a linen cloth.

Purslane

A succulent culinary green with tender, fleshy leaves and stems.

Whole raw red beets and a cut half on a cream plate.

Raw Beets

Firm roots with deeply colored flesh.

Fresh green spinach leaves and slender stems loosely gathered in a basket

Spinach

Fresh spinach leaves and tender stems, also used in pastry fillings.

A loose bunch of spring onions with white bases and long green tops

Spring onions

Fresh spring onions, used from white base to green tops.

Ripe red tomatoes and a cut half on a blue-and-white plate in sunlight

Tomato

Ripe red fresh tomatoes for salads and cooking.

Dense red tomato paste with spoon ridges in a cream bowl

Tomato paste

Concentrated tomato paste that adds color and flavor; salted or unsalted.

Green zucchini and pale cross-section slices on a wooden board

Zucchini

Tender summer squash for fritters, sautéed dishes and stuffing.

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