The hub of thriving and diverse tastes for so many centuries, Turkish cuisine has diversified with the use of spices.  Spices which are obtained from many plants, seeds and tree nuts, are the components which give dishes their final touch.

Şanlıurfa’s famous chipotle chilies famous for their bitterness, black pepper and red pepper either powdered or crushed, thyme and mint collected from the foothills of mountains, fennel and cinnamon the sweet scented spices as well as sumac the indispensable spice of mantı, and not to forget allspice and ginger are some of the many spices that define the character and enhance the flavor of Turkish dishes.

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