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Turkish pastes, sauces and basics recipes

17 Turkish pastes, sauces and basics recipes, each written for this site and each saying what its method turns on.

• Açma, sourced from Turkey. Rolled out, oiled and coiled before shaping, so it tears into layers instead of breaking like bread. Egg, vegetarian.
• Bazlama, sourced from Turkey. A dough wet enough to spread with the fingers rather than roll, cooked on a dry griddle. vegetarian.
• Boyoz, sourced from Turkey. The oiled dough rests overnight before it is stretched, which is the only thing that lets it go thin enough. Egg, vegetarian.
• Cimcik Erişte, sourced from Turkey. Each piece is pinched at the middle between finger and thumb, one at a time, into a bow. Egg, vegetarian.
• Çorbalık Kesme, sourced from Turkey. Cut into small squares rather than strips, because it has to sit on a spoon. Egg, vegetarian.
• Kadayıf, sourced from Turkey. A thin batter dribbled through a perforated plate onto a hot griddle, so it sets as separate threads rather than a sheet. vegan.
• Kavurma, sourced from Turkey. Cooked in its own fat and then sealed under a layer of it, which is a confit rather than a cure. Lamb.
• Kesme, sourced from Turkey. The sheet is floured, folded accordion-style and sliced into strips, then dried for a day before it is used. Egg.
• Lalanga, sourced from Turkey. An unfilled yeast dough dropped straight into deep fat, then taken either sweet with honey or savoury with cheese.
• Leblebi, sourced from Turkey. Roasted in stages over several days with rests between, which is what loosens the skins and makes them crisp through. vegan.
• Nokul, sourced from Turkey. A yeast dough rather than pastry sheets, cut into portions before it is baked rather than after. Egg.
• Pastırma, sourced from Turkey. Pressed under weight and then coated in çemen, a fenugreek paste that is most of what it tastes of. Beef.
• Pestil, sourced from Turkey. The pulp is spread thin on cloth and dried until the sheet peels off without tearing. vegan.
• Ramazan Pidesi, sourced from Turkey. Dimpled all over with the fingertips before it bakes, which is what stops it doming into a balloon. Egg, vegetarian.
• Simit, sourced from Turkey. Dipped in thinned grape molasses before the sesame, which is what makes it stick and what turns the ring mahogany. vegan.
• Sucuk, sourced from Turkey. Pressed flat between boards while it dries, which is why a slice is an oval and not a circle. Beef, Lamb.
• Vakfıkebir Bread, sourced from Turkey. A single loaf of two kilos or more, which is why it keeps a week where a small one is stale in a day. vegan.

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