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Ingredients

222 results

Small, plump off-white short-grain rice kernels in a shallow cream bowl.

Rice (short-grain white)

Small, plump white rice grains for milk puddings, soups and fillings.

A mound of fine white rice flour in a cream bowl with a dark green rim.

Rice flour

Fine flour milled from rice that helps shape tiny meatballs.

Fresh lobed rocket leaves with slender stems loosely arranged on a cream oval plate beside the sea.

Rocket

A peppery fresh salad green, added to salads and dishes just before serving.

Clear rose water in a glass-stoppered bottle and small glass bowl beside a pink rose.

Rose water

Culinary rose water that gives sweets a light floral aroma.

Curled gray-green dried sage leaves on a counter and in a small dish beside a tea strainer.

Sage (dried)

Aromatic dried food-grade sage leaves for infusions and cooking.

Fine pale salep powder in a small bowl beside a milk saucepan and whisk.

Salep powder (pure)

Pure ground dried orchid tuber, used in salep drinks and ice cream.

Fine white salt in a small dish with a wooden spoon

Salt

Fine culinary table salt, either iodized or non-iodized.

Fresh green marsh-samphire shoots with jointed succulent branches in a shallow tray.

Samphire (marsh)

Naturally salty coastal shoots, served as a salad or meze.

A whole raw sea bass on a blue floral platter beside the sea.

Sea bass

A cleaned whole raw sea bass that keeps its shape when baked in paper.

Four raw sea bass fillets, two silver skin-side up and two pale flesh-side up, on a blue and turquoise floral platter on a rustic wooden table in a sunlit kitchen.

Sea bass fillets

Raw European sea bass fillets, skin-on or skinless, for soups and quick dishes.

A raw sea-bass head and separated backbone, rib and tail pieces on a metal tray beside a stockpot.

Sea bass head and bones

The cleaned head and frame left after filleting sea bass, for flavoring fish stock.

A whole raw gilt-head sea bream with a gold forehead band on a baking tray.

Sea bream

A whole gilthead sea bream, scaled and gutted, for baking or grilling.

Fine white sea salt in a small bowl with a blue Turkish-style patterned rim.

Sea salt

Salt made by evaporating seawater, sold fine or coarse.

Pale coarse semolina in a blue floral ceramic bowl on a stone kitchen counter

Semolina (coarse)

Coarse durum-wheat semolina that gives halva its granular texture.

Small pale sesame seeds filling a blue-and-white floral ceramic bowl.

Sesame seeds

Edible sesame seeds for coating breads and topping pastries.

Raw ivory sheep tail fat with faint pink seams and two cut slices

Sheep tail fat

Raw fat taken from the tail of a fat-tailed sheep.

Whole raw bonito with dark oblique back stripes on ice in a metal tray.

Şile Bonito

Fresh bonito from Şile’s fishing tradition.

Dark chestnut honey in a glass jar and a shallow blue-and-white saucer.

Şile Chestnut Honey

Dark, aromatic chestnut honey from Şile.

Set yogurt with a pale, finely pebbled cream skin in a shallow earthenware pot.

Silivri Yogurt

Silivri’s dense yogurt with a thick cream layer.

Plain golden sandwich rolls, one split to show the soft white crumb, on a blue patterned dish in a bakery.

Soft sandwich rolls

Frosted deep red pitted sour cherries in a clear glass bowl.

Sour cherries (frozen)

Pitted, unsweetened frozen sour cherries that bring tartness and color to compote.

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.

A whole dark red sucuk ring on a board beside an empty frying pan.

Sucuk (beef)

A spiced beef sausage, sliced and cooked.

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