Thanks so much about the salep. I know she said a drink, and I thought she said something about egg nog, but maybe that was wishful thinking.
I understand biber means pepper, but there are many, I grow a LOT of them, but these don’t have labels!
Yes! That’s a lot of tea, but son says they drink it night and day.
I think what I labeled orzo was not what she called orzo, which I said when cooked with rice as she did, reminded me of Rice-a-Roni. Then I busted out with my rendition o the commercial, much to my family’s chagrin.
She also brought “orzo” and bulgur.
I’ve been gifted kekik before, but I think DIL said some she brought was labeled uncertainly, and last time I got some, I read it could be a certain kind of thyme OR certain kind of oregano.
“Mahlab (Mahlep): It is a common spice used in baking in the Middle East. It is made from the seeds of a cherry species, called St. Lucie. It gives a nice, nutty aroma to the baked goods, balances the sweetness”
Sounds like you know more than many! I’ve done my share of traveling (not enough, but my share) but would never have imagined how little I knew of the istory and the world without having her in our family.
Good that the goodies passed customs clearance. Whilst your son and DIL are around maybe you can ask them how to use some of the things?
There’s a big Turkish population where I live and I enjoy checking out the products in their shops, spending a lot of time reading labels every time. Many wondrous edible things which I have almost no idea how to use.
These are not meat products or fresh vegs so it’s OK to enter the country with them.
Chilean customs are so strict. Nothing, absolutely nothing edible is allowed to be brought into the country. Signs everywhere letting you know how strict they are and what the consequences are if you get caught. Sniffer dogs are all over your bags and you. It takes longer to clear customs than the journey itself. Even longer if you don’t enter by air.
Urfa biber is a dried Turkish chili pepper of the type Capsicum annuum cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste. Urfa biber is technically a red pepper, ripening to a dark maroon on the plant. Wikipedia
That’s a wonderful haul @shrinkrap! So looking forward to seeing your cooking projects using those great ingredients. And I like the spread your DIL had waiting for you! Please keep us posted. BTW, I love the very limited Turkish foodstuffs I’ve had, but have a couple cookbooks & want to experiment. Talk about a country rich in lots of things - they grow a lot of nuts, fruits and apricots, among other things. I’m sure your DIL and son are great teachers and ambassadors, so to speak. Enjoy the bounty.
Turkish tea: Although a black tea, served in a glass not a cup, it is very lightly brewed (no darker than a Chinese restaurant serves Jasmine tea) with lots of sugar. A standard tea ball leaks grounds into the tea. Get a cloth herb pouch and keep the hole in the top out out the hot water.
Sumak is not the same as sumac. Its sometimes used to flavor before cooking, especially on grilled stuff, or sprinkled on at the table or both. Its kind of like lemon/lime flavoured smoked paprika.
The Anacardiaceae, commonly known as the cashew family or sumac family, are a family of flowering plants, including about 83 genera with about 860 known species. 35 species are native to N America.–Wikipedia
Its like bay leaf: “California and Turkish bay leaves can be used interchangeably, but because of their stronger flavor, less of the California should be used in recipes.”-- savoryspiceshop.com
The spice dealer in Istanbul said they are different
A local Turkish immigrant who operates a Turkish food shop says they are different.
A Turkish immigrant neighbor says they are different.