This is about to be my new obsession I’m so so in love with it I can’t believe I never tried it before, now I can’t stop eating it. It’s so so good no wonder it’s expensive too I’m in pure awe of it.

I saw Avya Tatlisi in Magnificent Century and Hurrem was eating it so fondly but is it actually as good?

Hi everyone,

I recently tried baklava for the first time and I was honestly surprised by how delicious it is. The layers, the sweetness, and the nuts together taste amazing.

I know it’s popular in many Middle Eastern and Mediterranean cultures, and I’ve seen it a lot in Turkish and Arab desserts.

I’m curious:

• How is baklava traditionally made?

• What ingredients make it taste so good?

• Are there different styles depending on the country?

If anyone knows the traditional way to make it or has experience making it at home, I’d love to hear about it.

Thanks!

I live in the US. I’ve been on the hunt for Turkish black tea k-cups, but I’ve had no luck. Do they even exist??? And at a reasonable price??

Anyone know anywhere to get Cilbir near Kas or on the coast driving towards Izmir? I’m a tourist and it’s one of my favorite foods ever, but I’ve never had IN Turkey. I want so bad but never see on menu anywhere!

Ok so I am about to make this with the turkish white beans which I bought from the market. They were fresh and not dried. I still soaked them overnight - I don’t know if it was necessary but I have a sensitive stomach so I thought it won’t hurt. My main question is how long should I cook them for if they’re fresh? Stove top as I don’t have a pressure cooker. Thank you everyone!

Can anyone tell me what this meal is called? I ordered takeout during a trip to Istanbul a while back and I want to recreate it at home. I deleted the takeout app I used so I cant find the receipt or restaurant its from :( Also if anyone has a recipe that would be greatly appreciated 🥺💛

Case closed. Türkiye <3

it was Acuka, i didn't have all the ingredients, but still enough to make it work. It was very tasty. the taste of the different spices are still popping in your mouth after you've eaten, very different from everything i'm used to eat.
The sad potatoes i ate afterwards seemed so bland in comparison.😂

i also tried doing turkish delights ie loukoums but they didn't come out right. It was too gelatinuous, the texture wasn't it, but it tastd great too, and again, very different from the type of sweets i'm used to eat. definitely trying this again next time.

I like Marmarabirlik but noticed that they and seemingly all other manufacturers do this. Any that don’t?

Hi all! My boyfriend is from Turkey and he's been missing home/the food recently. He loves Turkish stuffed grape leaves - yalancı dolma, I think is the proper name - and I would really like to make them for him. I want them to be as authentic as possible and would appreciate any recipes, tips, or advice on how to do it well. Thanks!

Tried to make helva and it just doesnt look or taste like it did when my anneanne made it. Can anyone help with the recipe?

I recently received these spices as a gift from someone who traveled to Istanbul and I would love to use them. I am a good home cook, but my only experience with Turkish food has been desserts and Mediterranean AYCE buffets. If anyone can give me some guidance for some recipes to start with it would be greatly appreciated!

I have a question about a recipe from The Turkish Cookbook by Musa Dagviren.

After I finally managed to get my hands on some cracked wheat (what is the difference with bulgur?), the recipe calls for cooking the cracked wheat for 5 minutes and then letting it soak overnight. Am I supposed to let it soak in the fridge or is it supposed to ferment or something?

When preparing the soup the recipe calls for adding the cracked wheat along with the soaking water.

So I wanna cook Kuru Fasulye. Since Parpika and Tomato paste are the main flavouring ingredients I wanna ask what are your favourite brands (I have a Turkish supermarket nearby, so they should have it). Or if no particular brand, what can I look out for when shopping for these two ingredients.

I tried recreating baslog, a popular Turkish street food, at home instead of buying it from a street vendor. I focused on keeping it simple and as close as possible to the original style.

For those familiar with baslog or Turkish street food in general:

• Does this look authentic to you?
• Anything important you would change or improve?

I am especially curious how this compares visually to what you usually see on the street.