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Ingredients

222 results

Fresh green lettuce with ruffled leaves resting on a pale cloth.

Lettuce

Fresh lettuce leaves of unspecified variety, used as a crisp layer or a serving bed.

Dried linden blossoms and narrow pale bracts arranged beside a small teapot.

Linden blossoms and bracts

Dried fragrant linden flowers with their bracts, brewed as a herbal infusion.

Closed dark mussel shells in a metal colander and on pale stone.

Live Mussels in Shell

Live, whole, shell-on mussels for cooking.

Two raw skin-on mackerel fillets on crushed ice in an oval cream platter, one showing striped blue-silver skin, the other pale pink flesh, on a sunlit stone counter beside a striped linen cloth and a bottle of olive oil.

Mackerel

Raw Atlantic mackerel, prepared as skin-on fillets.

Yellow-tan sesame seeds in a shallow blue-and-white dish, with a few scattered on the wooden table.

Manavgat Golden Sesame

Aromatic golden-tan sesame from Manavgat.

A block and slices of pale Manyas Kelle cheese with irregular holes on a cream plate

Manyas Kelle cheese

Firm, salty, brine-aged cheese with a characteristic open texture.

Thick, pale mayonnaise swirled in a clear glass bowl.

Mayonnaise

Regular full-fat commercial mayonnaise made with pasteurized egg, for binding salads.

A clear glass jug of white milk on a cream saucer, with a softly blurred sea view behind.

Milk (whole cow)

Plain pasteurized whole cow milk that adds liquid and dairy richness.

Crumbled olive-green dried mint leaves on an oval cream dish with a small open jar behind.

Mint (dried)

Crumbled dried mint leaves that add herbal aroma to soups, yogurt dishes and fillings.

Fresh mint sprigs with textured green leaves resting on a cream linen cloth.

Mint (fresh)

Fresh culinary mint that adds leafy aroma to fillings and drinks.

Raw shucked mussel meat with dark mantle edges in a chilled bowl

Mussels

Raw mussels for cooking, sold as shucked meat or live in the shell.

Small black nigella seeds in a blue-rimmed white dish beside a metal spoon.

Nigella seeds

Tiny black seeds with a distinctive aroma, sprinkled over pastries.

Cleaned raw octopus arms and a detached mantle on an oval cream platter.

Octopus

Cleaned raw octopus, cooked until tender and cut for salad.

Dark pomegranate molasses in an İznik-style patterned bowl beside a glass bottle, a whole pomegranate and a cut piece with pale arils on a sunlit stone table.

Oğuzeli pomegranate molasses

Gaziantep’s registered pomegranate molasses, boiled down from sweet Oğuzeli pomegranates with nothing added.

Golden olive oil in a pouring bottle and a small dish

Olive oil

Olive oil for cooking and dressings, in extra virgin and standard grades.

Two whole yellow onions with papery golden skins and one halved onion showing white layers, on a blue-patterned plate in a sunlit kitchen.

Onion

Bulb onion in yellow, red and sweet types, used raw or cooked.

Two whole red onions with papery purple-red skins and dry roots on a round wooden board.

Onion (red)

A crisp bulb onion with purple-red outer layers, used raw or cooked.

Two whole ripe oranges with naturally dimpled peel on a pale platter by the sea.

Orange

Fresh sweet orange, used for its flesh, juice or zest.

Small irregular olive-green dried oregano flakes loosely piled in a shallow cream dish on a coastal table.

Oregano (dried)

Plain dried oregano leaves used as a robust seasoning.

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.

Yellow quinces in a linen-lined basket with one whole fruit beside it

Osmaneli quince

Aromatic yellow quince from Osmaneli, also used in the district’s quince lokum.

Fine brick-red paprika powder with small natural clumps in a shallow cream bowl with a green rim.

Paprika (sweet)

Dried sweet red peppers ground to a powder with mild sweetness.

Intact green-brown lentils in a shallow cream bowl

Parcooked Green Lentils

Partly cooked, drained green lentils for finishing in stews.

A wedge of hard Parmesan cheese on a blue floral plate, with an olive oil bottle nearby.

Parmesan cheese (hard)

Hard aged cheese for fresh grating and savory seasoning.

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