The Turkish pantry

Lettuce

Clean, dry lettuce leaves give fish sandwiches a crisp layer and make a fresh bed for lentil patties. Choose leaves that suit the job rather than assuming a particular lettuce variety.

Last updated: 17 October 2026

Fresh lettuce leaves with no cultivar specified. Leaf lettuce, romaine and crisphead lettuces differ in shape and texture; the ingredient record does not choose one for every recipe.

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

Types & forms

Green leaf lettuce

Loose tender leaves with frilled edges. This is one lettuce variety, not a requirement for every recipe.

Romaine or iceberg

Different structure and crunch; choose for the intended use.

Individual leaves

Useful for lining a platter or a sandwich; select leaves large enough to hold the food without hiding it.

Cut or bagged lettuce

Read whether it is washed and ready to eat. Cut leaves need cold storage and prompt use.

What to look for when buying

Choose crisp leaves without slimy areas, extensive bruising or decay. Buy refrigerated cut or bagged lettuce.
For lentil patties, pick manageable leaves; for a sandwich, avoid a thick rib that prevents the bread from closing comfortably.

Prepare & cook

Remove damaged outer leaves. Wash under running water and dry well; do not use soap. Follow ready-to-eat package instructions for prewashed leaves.
Keep raw fish or meat and their utensils away from leaves served uncooked. Add lettuce near serving time so dressing and warm fillings do not wilt it early.

Store it well

Refrigerate at 40°F or below, protected from crushing. Keep prepared leaves in a clean container and remove excess surface water.
Use cut leaves promptly and follow the package date. Do not keep a dressed or fish-filled sandwich as though it were plain lettuce.

Substitutions depend on the dish

Romaine

Can provide a firmer cup or crunch; it changes texture but may suit the serving job.

Another lettuce variety

Can work if its leaf size and firmness suit the dish; trim thick ribs when needed.

Cabbage or rocket

A different flavor and texture, not simply another lettuce; use only as a deliberate serving change.

Nutrition

Government reference example: Raw green-leaf lettuce ^[1]

Per 100 g edible portion
Nutrient	Amount
Energy	15 kcal
Protein	1.36 g
Total fat	0.15 g
Saturated fat	0.02 g
Carbohydrate	2.87 g
Dietary fiber	1.3 g
Total sugars	0.78 g
Sodium	28 mg
Cholesterol	0 mg
Calcium	36 mg
Iron	0.86 mg
Potassium	194 mg
Vitamin D	0 µg

Per 100 g of the stated reference food. The ingredient does not name a lettuce cultivar. This example is raw green-leaf lettuce (Lactuca sativa var. crispa), not a universal value for romaine, iceberg or a dressed salad. 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

Balık Ekmek uses lettuce as a crisp layer, while Mercimek Köftesi can be served on leaves. These serving roles do not establish a single lettuce cultivar for both dishes.