White Bean Salad with Tahini
Cooked white beans with a lemon-tahini dressing, tomato and parsley, topped with hard-boiled eggs. An Antalya-style home adaptation.
The Turkish pantry
Water
Still drinking water is a cooking ingredient whose mineral composition varies with the supply.
Last updated:
Potable still water used for cooking. Mineral composition varies by supply; the nutrition reference is generic drinking tap water.
Types & forms
Potable tap water
Use only when the supply is safe for drinking.
Plain bottled water
Check that it is still and unflavored.
Sparkling water · comparison
Carbonation serves a different purpose in some batters.
What to look for when buying
- Use a safe drinking-water source for cooking and washing ready-to-eat ingredients.
- Follow local supply notices; a clear appearance does not prove safety.
Prepare & cook
- Measure cooking liquid as directed. Add extra only when the recipe calls for consistency adjustments.
- A poaching-bath depth is determined by the pan and does not scale like a measured ingredient.
Store it well
- Keep stored drinking water in clean food-safe containers, protected from contamination.
- Follow bottled-water storage directions and local official guidance for emergency supplies.
Substitutions depend on the dish
Stock or milk
Changes flavor, allergens and nutrition; use only when the recipe specifies the alternative.
Nutrition
Beverages, water, tap, drinking [1]
| Nutrient | Amount |
|---|---|
| Energy | 0 kcal |
| Protein | 0 g |
| Total fat | 0 g |
| Saturated fat | 0 g |
| Carbohydrate | 0 g |
| Dietary fiber | 0 g |
| Total sugars | 0 g |
| Sodium | 4 mg |
| Cholesterol | 0 mg |
| Calcium | 3 mg |
| Iron | 0 mg |
| Potassium | 0 mg |
| Vitamin D | 0 µg |
Generic drinking tap water. Mineral content varies by supply; this is not a water-quality test or a bottled mineral-water analysis. 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.
At the Turkish table
Water hydrates lentils and bulgur, loosens sauces and supplies a poaching bath. These different jobs explain why some quantities scale and others do not.
Cook with Water
Red Lentil and Bulgur Patties
Mercimek köftesi combines soft red lentils, fine bulgur and herbs in hand-shaped patties served on lettuce.
Melted Cheese and Cornmeal
A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.
Turkish Poached Eggs with Garlic Yogurt
Çılbır pairs warm poached eggs with thick garlic yogurt and a red-pepper butter drizzle.
Red Lentil Soup
A smooth red lentil soup with onion, carrot and potato, finished with cumin and lemon. This version uses olive oil and water.
Toasted Flour Halva
Un helvası is a soft, spoon-shaped sweet made by toasting flour in butter before adding a simple syrup.
Adana-Style Herb Tea
A warm spice infusion with galangal, ginger, cinnamon and cloves, topped with walnuts. In Adana, kaynar is associated with visits celebrating a new baby. That cultural association does not establish a medical or lactation benefit; this is a culinary serving recipe.
Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
Aksaray Tava
Small pieces of lamb baked with tomatoes, green peppers and whole garlic in a rich tomato and pepper sauce, served with warm lavaş.
Artichokes in Olive Oil
Tender artichoke bottoms filled with carrot, potato and peas in lemon and olive oil.
Baked Lentil Dumplings (Home Version)
Small, closed lentil dumplings baked first until golden, then finished in hot water. Serve with garlic yogurt and red-pepper butter, with extra yogurt and herbs on the side.
Baked Rice Pudding
Creamy milk-and-rice pudding with an unevenly browned top, chilled in individual oven-safe bowls.