Pastes
Turkish cooking starts with a spoonful of paste, melted into hot olive oil. Both of ours are made once a year by growers in southeastern Turkey. At the peak of the crop, tomatoes and peppers are cooked down with salt and sun-cured for deep flavor.
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pastes
pepper paste
Sweet peppers, harvested and deseeded by hand, salted, air-dried, and cooked into a deep crimson paste.
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pastes
tomato paste
In-season tomatoes, hand-selected and cooked down with salt, then sun-cured. This is the umami, the flavor…
