Isot is a dried Turkish pepper cultivated in the Urfa region of Turkey. It is often described as having a smoky, 'raisin-like' taste
Sumac the spice is derived from the berry of a plant called Rhus coriaria.The fruits of the Rhus are ground into purple powder used as a spice in Middle Eastern cuisine to add a lemony/sour taste to salads or meat.
Leblebi is a kind of snack made from roasted chickpeas, very common and popular in Turkey. (It is unsalted and eaten alone or together with mixed nuts)
Borlotti beans is a large plump variety of kidney bean with a sweetish flavour and smooth creamy texture.
Smaller and finer bulgur, best suited for bulgur köfte (meatballs) and kısır. Its been used on many dishes in Turkey.
Pastırma known as Basturma originates from the Turkish: bastırma et (pressed meat), a richly seasoned, air-dried cured beef of Anatolian origin which is then covered with a paste called çemen containing crushed cumin, fenugreek, garlic, and hot paprika, followed by further air-drying. Sliced thinly, it can be eaten raw as a flavoursome cold-meat appetizer, or can be added to other foods while cooking to impart its unique flavour. Most commonly enjoyed together with pide, fried eggs, molten cheeses.
Sucuk is an aromatic Turkish beef salami with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.
Being produced in accordance with its mysterious formula since 1933, Uludağ became a "legend" in the soft drink sector in Turkey.
Şalgam is a popular beverage from Southern Turkey, made from the juice of fermented aromatic turnip, seasoned with various spices. A nutritious healthy drink that aids digestion and tastes great with kebabs.
Named after the ancient city of Ephesus its the oldest and best beer from Turkey. It has been described to have a "tangy malt and hops aroma, rich malt in the mouth, and a bitter-sweet finish that becomes dry and hoppy.
Raki is a Turkish anise-flavored, unsweetened alcoholic drink that is popular in Turkey, Balkan peninsula and Turkic Asian countries . It is often served with seafood or Turkish meze. In Turkey, raki is the national drink and is traditionally consumed either straight (sek, from the French "sec" meaning neat or dry), with chilled water on the side or partly mixed with chilled water, according to personal preference. Ice cubes are sometimes added. Dilution with water causes raki to turn a milky-white color. This phenomenon has resulted in the drink being popularly referred to aslan sütü ("lion's milk"). Since aslan ("lion") is a Turkish colloquial metaphor for a strong, courageous man, this gives the term a meaning close to "the milk for the strong."