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Turkey
Quince halves poached in sugar syrup with cloves and cinnamon until tender and translucent, turning a deep pink color. Served cold with kaymak or ice cream. This elegant dessert showcases the quince, a fruit beloved in Turkish cuisine, and is especially popular in autumn.
Turkey
Pumpkin slices baked with sugar until caramelized and tender, served cold with tahini drizzle and crushed walnuts. The natural sweetness of the pumpkin is enhanced by the caramelization, while the tahini adds a nutty contrast. A popular autumn and winter dessert.
Turkey
Kavurma, meat slow-cooked and preserved under its own fat in sealed tins, is a named Turkish preserved product bought by the tin, not a generic fried meat.
Turkey
Sheet-dried fruit leather made by spreading grape-must-thickened fruit purée on cloth to sun-dry, often layered with walnut halves and folded — an Anatolian pantry staple bought by the sheet.