Elevated risk
Şalgam
A sour, red Turkish drink of black carrot, rock salt and bulgur or sourdough, fermented in a traditional two-stage method or a direct one, and drunk with food in southern Turkey.
Türkiye
Recipes by the places recorded in their sources.
Türkiye
Turkish pumpkin jam without lime: kireçsiz balkabağı reçeli
Turkish pumpkin jam without lime: Freeze for winter; small fresh portion refrigerated up to 48 hours.
Whey vinegar
Vinegar made by fermenting the lactose of cheese whey to alcohol with a Kluyveromyces yeast and then to acetic acid; sold in Switzerland as Lactavinaigre from the 1950s.
High risk
Kaşar peyniri
Kaşar peyniri is a Turkish stretched-curd cheese. This entry documents a traditional raw-milk process described by the FAO and its regional history; it is not a home cheesemaking recipe.
Simit
This Turkish street-food bread is shaped from twisted yeast dough into rings, dipped in a diluted molasses sauce and sesame, then baked. This home recipe makes seven rings and includes a clear sesame-allergen warning.
Ramazan pidesi
This Ramadan pide is a large Turkish yeast bread patterned with a shallow lattice, brushed with egg and yogurt, and topped with sesame and nigella. This home method makes one 28–30 cm loaf and bakes it in a hot oven.
Orhangazi Gedelek turşusu (cucumber)
Cucumber variant of the registered Gedelek pickle family from Orhangazi, Bursa: cucumbers in a salt brine with garlic and a small amount of acid, held for about 20 to 30 days.
Muhammara
A Syrian red pepper and walnut dip usually linked to Aleppo, thickened with breadcrumbs and sharpened with pomegranate molasses, with Aleppo pepper and cumin.
High risk
Tarhana and related dried fermented soup bases
Tarhana is a Turkish soup base: yoghurt, flour or semolina and usually onion, tomato and red pepper, fermented as a dough for days, rubbed into grains and dried.
Dry salt-cured ripe olives
Fully ripe dark olives are mixed with salt and turned weekly as salt draws out moisture. Distinct from existing brine-fermented and lye-treated olives.
Çubuk turşusu
Çubuk turşusu is a registered pickle from Çubuk district in Ankara. Its cucumber variant is sold as Salatalık Turşusu, and a commercial specification sets its brine and room-temperature period.
Elevated risk
Sivas pezik turşusu
A preserve of pezik and other non-sugar beet stalks from Sivas Province, blanched, salted and acidified with lemon juice and vinegar, then held for one to three weeks as the registered specification directs.
Ayran
Ayran is Turkey’s cold, savoury yogurt drink: plain yogurt is loosened with water and lightly salted, then whisked smooth or aerated into a soft cap of foam.
Bazlama
This Turkish bazlama uses yeast, plain yogurt and olive oil for a soft dough cooked in a skillet. Shape it into twelve small or six larger rounds, flip as bubbles appear, and wrap the breads to keep them soft.
Beyaz peynir
Beyaz peynir is a Turkish white cheese matured in brine. Sheep milk, alone or mixed with other milks, gives a close-textured cheese cut into blocks and packed in cans.
Pastırma
Dry-cured beef salted, air-dried and often coated with a spice paste called çemen before it is sold whole or sliced; a Turkish cured meat whose preservation rests on salting and drying.
Gözleme (spinach and feta)
A yeast-and-yogurt dough is rolled into a large thin sheet, filled with spinach, onion and feta, folded closed, then cooked on an oiled griddle. This is Özlem Warren’s spinach-and-cheese family-style version.
Topped and filled pide
Turkish home-style yeast dough is shaped into closed boats around spinach and cheese, then baked hot until the crust is golden.
Lyutenitsa (lutenica)
A Balkan relish of cooked peppers, tomatoes, aubergine and garlic in oil, sometimes made hot, served cold and named for its spiciness.
Tzatziki
A cold dip, soup or sauce of strained yogurt, cucumber and garlic, eaten across Greece, Turkey and the wider Balkans and Levant under names that include cacık and tarator.
Taramosalata
A meze of salted cured fish roe, most often cod, beaten with olive oil, lemon juice and a starchy base of bread or potato, from Greece and the eastern Mediterranean.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
Elevated risk
Istanbul bulgur and rice boza
A thick, pale Turkish winter drink of bulgur and rice cooked to a soft cereal base, sweetened with grape molasses and fermented for two days.
Elevated risk
Hatay pomegranate sour (nar ekşisi)
The registered Hatay method presses pomegranate arils and slowly concentrates the strained juice. Its 100 kg source batch and experienced-producer endpoint are retained; no home-scale time or shelf-life is inferred.
High risk
Tulum peyniri, yogurt-cultured method
Tulum peyniri is a Turkish cheese traditionally packed into animal-skin bags to mature. This sheep-milk method adds a thermophilic yogurt culture before renneting, draining and dry salting.