Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
From Yotam Ottolenghi
Panko are the elite of the breadcrumb world because they stay so crunchy and light.
Orange blossom water would make a magical addition to your store cupboard.
Kirmizi biber has a sweet aroma and can vary in spiciness.
Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking.
Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish.
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.
Leeks, like other oniony things, reach a certain peak when fried. It's the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.
Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
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