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Ingredients

222 results

A whole fresh grouper lying on crushed ice on a stone ledge, its mouth open, with the sea and hills behind.

Grouper

Thick raw grouper steaks that hold their shape in gently cooked fish dishes.

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.

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.

Pale dry hulled wheat kernels in a cream bowl

Hulled Wheat

Dry, hulled wheat kernels for grain soups and aşure.

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.

Pink-blushed pomegranates and opened halves showing red arils on a floral-rimmed platter

İnhisar pomegranate

Thin-skinned, large-ariled pomegranates associated with İnhisar’s deve dişi crop.

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.

Baked Kirli Hanım whey-cheese rounds, one cut open to show its compact pale curd

Kirli Hanım cheese

Ayvalık’s dried whey cheese, often baked to give it a browned surface.

Raw boneless lamb shoulder with muscle and cream-colored fat seams

Lamb

Raw lamb; the cut, such as boneless shoulder for skewers, shapes its texture.

Loose rose-red raw lamb mince with small white fat flecks on a cream plate with a green rim.

Lamb (ground)

Raw, unseasoned ground lamb for fillings, kebabs and meat mixtures.

A thin sheet of raw lamb caul fat, with branching pale fat, partly unfolded on a metal tray.

Lamb caul fat

Thin, net-like lamb caul fat, used to wrap a liver-and-rice filling.

Raw boneless lamb cubes with pale fat seams on a floral-rimmed platter.

Lamb cubes

Raw, boneless lamb in small pieces.

Raw lamb cheek pieces, one component of head meat, in a shallow preparation dish.

Lamb head meat

Cleaned raw boneless lamb head meat, separated from the skull, for soup.

Glossy dark red raw lamb liver slices on a green-rimmed cream plate.

Lamb liver

Raw lamb liver, finely cut for savory fillings.

Raw lamb neck cross-cuts with visible central bones on a cream plate.

Lamb neck

Raw bone-in lamb neck for long-simmered soups and stews.

Two raw lamb shanks with long exposed bone ends on a cream platter.

Lamb shank

Raw bone-in lamb shank for long, gentle simmering.

A whole raw bone-in lamb shoulder with its attached fore shank on a cream tray.

Lamb shoulder (bone-in)

Raw bone-in lamb shoulder, roasted long until tender.

A loosely folded raw boneless lamb shoulder with pale fat seams on a lined metal tray.

Lamb shoulder (boneless)

Raw boneless lamb shoulder, cut into small cubes and simmered until tender.

Two cleaned raw lamb trotters with pale shafts and short paired pink ends on a metal tray.

Lamb trotters

Cleaned, bone-in lamb feet that give body to slowly cooked soup.

Whole leeks with white shafts and broad green leaves beside a layered cut section

Leek

A white-shafted onion relative with broad green leaves, cooked in olive-oil dishes.

Whole yellow lemons and a juicy cut half beside a ceramic bowl

Lemon

Fresh yellow lemons, whose juice and zest serve different kitchen uses.

Cloudy pale yellow lemon juice in a glass beside a cut lemon

Lemon juice

Freshly squeezed lemon juice that balances tahini dressing and seasons dishes.

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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