Food storage and preparation guides
How to keep white cheese soft, olives firm and olive oil fresh, how to bake simit and börek from frozen, and how to brew Turkish tea.
All guides
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Baking simit, börek and poğaça from frozenMany of our simit and börek lines are partly baked and frozen, so they finish in your oven. A few habits make the difference...
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How to brew Turkish tea in a çaydanlıkTurkish tea is brewed strong in the top pot and thinned with hot water in the glass, so everyone can choose how dark they...
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Keeping olives and olive oil at their bestOlives last in their brine, olive oil lasts in the dark. Most problems come from a wet spoon or a bottle left next to...
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Storing white cheese, tulum and kaşarBrined cheese stays soft in its brine and dries out without it. Hard cheese needs the opposite: air and paper rather than water.
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Cooking and storing sucuk and pastırmaSucuk is usually cooked before eating, pastırma is sliced thin and eaten as it is. Both need the fridge once opened.
Recipes
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Çılbır: poached eggs on garlic yogurtPoached eggs on cool garlic yogurt with hot pepper butter spooned over. Ready in twenty minutes and good with plenty of bread.
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Künefe from the freezerFrozen künefe goes from freezer to oven, so you can serve it hot with tea without making kadayıf from scratch.
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MenemenSoft eggs cooked into tomatoes and green peppers. Some families add white cheese, some never would. Both are menemen.
