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Ingredients

222 results

Long green dandelion leaves with backward-pointing lobes and pale midribs on a light oval platter by the sea.

Dandelion greens

Bitter, edible leaves of the common dandelion, used in salads.

A bunch of fresh dill with fine green fronds

Dill

Fresh dill leaves and tender stems, mixed into meze and fritter batters.

Dried tarragon leaves in a small cream dish

Dried Tarragon

Dried tarragon leaves used as a seasoning.

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.

White chicken eggs in a blue-and-white ceramic bowl by a sunlit window

Egg

Chicken eggs, cooked with tomatoes and peppers or bound into vegetable fritters.

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

Egg noodles

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

Two raw egg yolks in a cream ceramic bowl on a sunlit stone ledge, with olive leaves and a blue bay behind.

Egg yolk

Raw chicken egg yolk separated from the white, adding richness and color.

Dark-purple eggplants and a cut cross-section on a blue-and-white ceramic platter in sunlight

Eggplant

Long, rounded or striped eggplant for stuffing, frying, roasting and purées.

Dark wrinkled dried eggplant shells with hollow tan interiors in a shallow cream bowl.

Eggplant shells (dried)

Hollowed eggplant shells, dried for stuffing.

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.

Feathery fresh fennel greens and tender stalks gathered on a chopping board.

Fennel greens (wild)

Young fennel leaves and shoots, cooked as a vegetable in the Aegean.

Whole oranges and a seedless cut half in and beside a woven basket on pale stone.

Finike Oranges

Sweet, seedless Washington Navel oranges from Finike.

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.

Rough reddish-brown pieces of dried galangal on a small tray beside a cloth spice bag.

Galangal (dried)

Dried aromatic galangal rhizome pieces for spiced drinks.

Ivory garlic bulbs and separate peeled and unpeeled cloves in sunlight

Garlic

Fresh garlic bulbs made up of cloves, used whole, sliced or crushed.

Knobbly tan ginger rhizomes with a cut section and pale yellow slices

Ginger

Mature fresh ginger rhizome with yellow flesh, sliced, minced or grated.

Glossy olive-green brined grape leaves stacked and unfolded on a cream plate.

Grape leaves (brined)

Grape leaves preserved in brine, used to wrap rice filling into rolls.

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.

Fresh green bean pods in a woven basket and on a wooden counter, with one split pod showing its seeds.

Green beans

Young edible bean pods for vegetable dishes and braises.

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