The Turkish pantry
Cornstarch is a fine white powder made from refined corn starch; its name varies between markets.
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Refined corn starch: fine white powder, not yellow cornmeal. Some markets call it cornflour.
Used in batter or to thicken liquids.
Ground corn with a different texture; not a direct replacement.
Changes coating texture and hydration. Use a recipe developed for that starch; no universal ratio is specified.
Pure dry cornstarch [1]
| Nutrient | Amount |
|---|---|
| Energy | 381 kcal |
| Protein | 0.26 g |
| Total fat | 0.05 g |
| Saturated fat | 0.01 g |
| Carbohydrate | 91.3 g |
| Dietary fiber | 0.9 g |
| Total sugars | 0 g |
| Sodium | 9 mg |
| Cholesterol | 0 mg |
| Calcium | 2 mg |
| Iron | 0.47 mg |
| Potassium | 3 mg |
| Vitamin D | 0 µg |
Refined corn starch, not cornmeal or a seasoning mixture. Values are rounded for readability; “not reported” does not mean zero. A “<” value is below the source’s measurement limit.
Nutrition values come from the reference source named above. They are published reference values, not our own measurements. Actual products and cooking methods may change the values.
Our midye tava uses cornstarch with wheat flour. The cornmeal in kuymak is a separate ingredient.
Crisp battered mussels on skewers, served with garlicky walnut-bread tarator and lemon. Mussel meats in a light sparkling-water batter, served with a bread-and-walnut tarator. Midye tava is associated with İstanbul’s coastal food culture; it is distinct from rice-stuffed midye dolma.
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.
