Anatolian Flavors Bundle

Everything we make, packed together: the two pastes and both bulgurs from growers near Antakya, and the pistachio butter from growers near Gaziantep. It is the set a Turkish kitchen actually runs on: a paste to start the pot, a grain to serve alongside it, and something sweet for the end of the meal. Buying it as a box means you set the shelf up once instead of adding one jar at a time, which is also why it works as a gift for a cook who already reads ingredient lists.

How to use

• Start with tomato paste and coarse bulgur: fry a spoonful of paste in oil, toast the grain in it, and you have a pilaf worth building a meal around.
• Move to kısır with the fine bulgur and both pastes when you want something cold and herb-heavy.
• Cook menemen with the tomato paste and a little pepper paste for a weekend breakfast.
• Finish with figs in syrup over yogurt, or pistachio butter on warm bread.

What’s inside

• Heirloom Bulgur, Coarse (8.8 oz. | 250 g.)
• Heirloom Bulgur, Fine (8.8 oz. | 250 g.)
• Tomato Paste (9.2 oz. | 260 g.)
• Pepper Paste (9.2 oz. | 260 g.)
• Figs in Syrup (14.8 oz. | 420 g.)
• Antep Pistachio Butter (7.0 oz. | 200 g.)

Six products, shipped in one box. Grains and pastes from Antakya, Turkey; pistachio butter from Gaziantep, Turkey. Full ingredients for each item are listed on its own product page.