Bread holds a revered place in Turkish culture, both as a dietary staple and as a symbol of divine blessing. The importance of bread is so ingrained that Turkey’s Association of Cuisine Professionals considers it essential for every meal, almost as if it were a religious obligation. Bread, alongside water, is viewed as holy, with even the smallest crumb treated with reverence. Turks have a practice of kissing a piece of bread found on the street before placing it in a higher spot, acknowledging its sacredness.

In Turkey, one could easily sustain themselves on bread alone due to the sheer variety available. From the sesame-studded simit enjoyed at breakfast, to crusty bread with cheese for lunch, and the flavorful lahmacun (Turkish pizza) for dinner, bread is a constant companion throughout the day. Even a midnight snack can include boza, a fermented millet drink often accompanied by bread.

Bread in all shapes and sizes

Ekmek is the general term for bread of any sort but these days spongy white sourdough loaves are found everywhere. It can be shaped into oblongs, circles, long tubes, plaits or small rolls, glazed with egg yolk or milk, sprinkled with sesame, poppy or nigella seeds, or just left plain. It is usually made with strong white flour, to which a little wholemeal flour is sometimes added.

Pide (flatbread) is basic homemade village fare as well as a pouch for döner and a base for pizza.

Lavaş (thin crispy bread) is yeast free but ballons exuberantly when cooked.

The chewy simit is sold in every town square and on just about every street corner in Turkey.

Turks are inclined to eat their bread plain, in between mouthfuls of food or with a little salt. Butter isn’t usually offered but as most restaurants will have a pat available, you can probably get some to spread on your slice.

Ramazan Pide

During Ramazan (the month of fasting), normal loaves are sold in the mornings, but pide with çörekotu (black cumin seeds) is sold in the afternoons so hungry people have something special with which to break the day’s fast. You can still find this pide for the rest of the year although it’s not as plentiful.

Lahmacun

Lahmacun is a type of pizza, most often topped with ground meat, onion, chilli and parsley.  Other possible toppings include cheese, meat pieces and sausage. The classic lahmacun is oval and about a foot long, though restaurants may make palm-sized portions.

Each region has its own way of making lahmacun. For example, in Antep they’re made  with garlic but no onion and in Samsun they’re made in boat shapes with filling-hugging edges.

The best come from big woodfire ovens and are paddled in and out on wooden oars.

When you’re not doing it daintily, lahmacun is eaten as follows: slice it into strips, drizzle with lemon, daub it with chunks of tomato, roll it up and eat it with your fingers. Once it’s finished, you can eat the debris off your hands and arms.

You can eat your lahmacun with a knife and fork, but it’s not as much fun!

Is there bread on the hook?

An ancient tradition in Turkey, Askıda Ekmek, embodies the spirit of paying it forward through bread. This custom involves leaving a loaf of bread “on the hook” for someone in need, ensuring that everyone has access to this essential, sacred food.

Click on the link below to read an interesting article by Lisa Morrow which explains Turkey’s ancient tradition.

Turkey’s ancient tradition of ‘paying it forward’

Sources: World Food Turkey/ Daily Sabah/BBC

This article was first published on 25 June 2021.

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Turkish bananas are smaller than their imported counterparts, but what they lack in size, they more than make up for in flavour. While imported bananas might look impressive, they rarely match the sweet aroma and delicate taste of the homegrown muz.

The Anamur Banana

The district of Anamur, located in the southern province of Mersin, is Turkey’s banana capital, producing around 40% of the country’s total banana consumption.

Banana plants thrive in the region’s warm, humid climate and love a sea view — which is why plantations can be seen stretching along Anamur’s rugged coastline.

‘Giving birth’

If you visit Anamur in August, you might hear a curious sound coming from the plantations. Locals call it the moment when banana plants “give birth,” or give branches. It happens when the flower’s outer crust breaks open to reveal new banana clusters. The flowers bend downward while the fruit grows upward — an incredible process that happens so quickly, you can actually watch it unfold.

Health Benefits of Banana Flowers

We all know bananas are good for us, but the banana flower is a nutritional powerhouse in its own right.

Boosts mood: High in magnesium, banana flowers can help ease anxiety and act as a natural antidepressant.

Supports healthy blood: They help raise haemoglobin levels, improving oxygen and nutrient transport throughout the body.

Rich in antioxidants: Containing tannins, flavonoids, and other antioxidants, banana flowers combat free radicals that contribute to heart disease, cancer, and ageing.

Diabetic-friendly: The fibre content helps lower blood sugar levels naturally.

Harvest

Harvest season runs from September to February, when markets, greengrocers (manavlar), and roadside stalls overflow with fresh bananas. It’s the best time to enjoy these small, sweet fruits that taste like sunshine.

How do you like yours?

We like our Anamur bananas sliced with locally produced yoghurt, honey and almonds.

Delicious in a smoothie, Turkish style

Use up your ripe bananas in this Date, Walnut, Banana & Honey cake

So, next time you’re choosing your bananas, you’ll have to decide: is it size that matters — or is it flavour?

Of course, you can always eat two! 🍌

The post Small but Sweet: Turkish Bananas – A Taste of Sunshine appeared first on Fethiye Times.

Whether fried, roasted, baked, or used in soups, there’s no shortage of ways to enjoy this nutritious and delicious treat, making it a rewarding ingredient for both seasoned mushroom lovers and those trying Çıntar for the first time. Widely available at local markets and dining tables, Çıntar not only enhances meals but also plays a significant role in Fethiye’s local economy, bringing the taste of autumn to many homes.

Çıntar mushrooms grow naturally in the mountainous regions around Fethiye, and their arrival each autumn is eagerly awaited. Local people have long shared this wild mushroom with neighbours and guests, reflecting the deep cultural connections tied to this seasonal delight. Whether roasted, fried, or baked, Çıntar is easy to prepare and can be incorporated into a variety of dishes. Here are some popular cooking methods that showcase the versatility of this mushroom.

Cooking Çıntar Mushrooms?

Cooking Çıntar is straightforward and enjoyable, but the cleaning process is critical. Because these mushrooms are often collected from the wild, they are likely to be covered in soil. Make sure to wash them thoroughly, being careful not to break or damage them during cleaning.

There are countless ways to prepare Çıntar mushrooms, and here are some of the most popular methods:

One of the simplest ways to cook Çıntar is to roast or sauté them. Chop the mushrooms into large chunks and sauté them with finely chopped onions in olive oil. Cook until the mushrooms release their water and absorb it back, giving them a rich, intense flavour. This method produces a delicious roasted mushroom dish that can be enjoyed as a side or a main course.

Fried Mushrooms

For a crispy and indulgent option, fry the mushrooms. Coat the whole mushrooms lightly in flour and fry them in hot oil. Keeping the mushrooms intact helps them retain their appealing shape and texture. The result is a golden-brown, crispy snack or side dish that pairs well with a light dipping sauce or salad.

Baked Mushrooms

If you prefer a healthier alternative to frying, baking is an excellent choice. Grease the mushrooms with olive oil, season them with salt and pepper, and place them in a baking dish with the caps facing down and roots up. Bake at 200°C for 30-40 minutes until the mushrooms are tender and slightly golden. This method retains the earthy flavour of Çıntar while providing a healthier cooking option.

Çıntar Pasta Sauce

For those who love a creamy, rich pasta sauce, try incorporating Çıntar into your next dish. Add the sautéed mushrooms to a tomato or cream-based pasta sauce and mix in lingonberries for a unique, tangy twist. The mushrooms add depth of flavour, turning an ordinary pasta dish into something truly special.

Çıntar Soup

Finally, Çıntar can also be used to create a warming, hearty mushroom soup. Its rich, earthy flavour works beautifully in broths and creams, making it an excellent base for a comforting autumn meal.

For a simple and classic Çıntar dish, here’s a practical recipe you can try at home:

Simple Sautéed Çıntar

Ingredients:

• 500g Çıntar mushrooms

• 2 tablespoons olive oil

• 1 onion (finely chopped)

• 2 cloves of garlic (crushed)

• Salt and pepper (to taste)

• Fresh parsley (for garnish)

Method:

1. Gently clean the mushrooms, ensuring any soil is removed. Chop them into chunks or leave them whole if preferred.

2. Heat the olive oil in a large pan over medium heat and add the finely chopped onion. Sauté until the onion turns soft and translucent.

3. Add the crushed garlic and cook for another minute until fragrant.

4. Stir in the mushrooms and cook them until they release their water. Continue cooking until the liquid has evaporated and the mushrooms are tender.

5. Season with salt and pepper to taste.

6. Garnish with freshly chopped parsley before serving.

This simple sautéed Çıntar dish can be served as a side or enjoyed on its own with some fresh bread or a light salad.

Afiyet Olsun

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Serves 4

Ingredients

500g fillets firm white fish, such as haddock or cod, skin removed

60g stale white bread, torn into large chunks

1  small red onion, finely chopped

½ x 25g pack flat leaf parsley, leaves finely chopped

½ x 25g pack dill, leaves chopped

1  small unwaxed lemon, zest and 2 tbsp juice

½ tsp ground cinnamon

1 Free Range Medium Egg, beaten

1 tbsp Essential Olive Oil

6 tbsp plain flour, seasoned

6 tbsp olive oil or groundnut oil, for frying

For the yogurt

1  preserved lemon, plus 1 tbsp pickling juice from the jar

1  clove garlic, finely grated to a purée

100g strained Suzme or Greek yogurt

Method

Fill a sauté pan with boiling water halfway up the sides. Bring to a simmer and add salt. Slide the fish into the water and cook gently for 10 minutes, then lift out using a slotted spoon. Put into a bowl and leave to cool. Flake the fish flesh. 

Soak the bread for 2 minutes in enough warm water to just cover, then drain and squeeze out excess moisture. Crumble, then add to the fish with the onion, herbs, lemon zest and juice and cinnamon. Season. Mix everything together with your hands, then add the egg and olive oil. Mix again and taste for seasoning. 

Set out a large flat bowl – a pasta bowl is good – and put the seasoned flour in. Using wet hands, form the fish mixture into 12 small patties, setting them on a tray. 

Spread some double thickness kitchen paper on the counter or a large plate – this is where you will put your cooked patties. Coat the patties with the flour, turning each over, and put them on a plate. Heat 1-2 tbsp olive or groundnut oil in a nonstick frying pan, then cook the patties in batches over a medium-high heat for about 2 minutes 30 seconds on each side, adding more oil as needed. They should be golden brown on the outside and piping hot and soft inside. As each batch is ready, put them onto the kitchen paper. 

Finely chop the preserved lemon, removing any seeds. Stir the flesh, pickling juice and garlic into the yogurt. Serve the patties with the lemon-garlic yogurt and a salad of finely sliced red onions tossed with sumac, parsley, lemon juice, seasoning and extra virgin olive oil, and a bowl of pickled chillies too, if liked.

Recipe courtesy of Waitrose & Partners

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This spinach börek recipe is made with simple, everyday ingredients you can easily find at your local grocery store. Recipe by Aysegul Sanford of Foolproof Living.

Ingredients 

FOR THE SPINACH AND FETA FILLING:

1 tablespoon olive oil, or any vegetable oil such as avocado oil

1 medium-size onion, peeled and chopped

16 oz. baby spinach leaves , washed and dried

1/4 teaspoon kosher salt* 

1/4 teaspoon black pepper

8 oz. crumbled feta cheese

FOR THE MILK YOGURT MIXTURE:

3 tablespoon olive oil, or any vegetable oil such as avocado oil

½ cup whole milk

1 large egg

2 tablespoons plain whole-milk yogurt

1/2 teaspoon salt

1/4 teaspoon black pepper

FOR THE LAYERS:

1 package of Phyllo Dough*, thawed overnight in the fridge

2 egg yolks

2 tablespoons sesame seeds

½ teaspoon Nigella seeds, optional

Instructions 

Cook the filling: Heat 1 tablespoon of olive oil in a large pan at medium heat. Add the chopped onion and cook, stirring frequently, until translucent, 4-5 minutes. Add the spinach, salt, and pepper. Cook it, tossing it every few minutes using kitchen tongs, until the spinach loses most of its volume, around 5 minutes. Give it a stir and turn the heat off. Let it cool for 15 minutes.

Preheat the oven to 350 degrees F.

Make the yogurt milk mixture: Whisk olive oil, milk, egg, yogurt, salt, and black pepper in a bowl until combined.

To assemble: Line a baking sheet (mine is 12X17) with parchment paper. In a single layer, place sheets of phyllo dough onto the parchment paper. Use as many sheets as you need to make sure that the pan’s whole surface is covered. It is okay if some filo is overhanging on the sides.

Place another layer of phyllo on top of the first, again making sure that the bottom of the pan is covered. Pour 3-4 tablespoons of the milk mixture on the top layer of dough and brush it over the filo sheets, making sure that it is evenly spread.

Stack another two layers of phyllo dough on top of the first two. Again, brush the milk mixture over the top phyllo sheet. Then, cover the top sheet with one more layer of phyllo dough—not two. Do not brush the top sheet with the milk mixture again.

Spread the now-cooled spinach and crumbled feta cheese evenly over the top layer of phyllo sheets.

Place another two layers of phyllo sheets over the filling, covering it completely. Brush another 3-4 teaspoons of the milk mixture over the topmost sheet. Then, place two final layers of phyllo dough on top of the washed layer, and brush the top with the milk mixture. You should have 9 layers of dough in total.

If there are sheets overhanging on the side, fold them in towards the pastry’s center and make sure that they are brushed with the milk mixture. At this point, the borek should look nicely moist and tightly packed.

Using a sharp knife, pre-slice borek into 12 equal pieces (please refer to the video for a visual).

Mix egg yolks in a bowl.

Brush each slice with egg yolk and sprinkle with sesame seeds and nigella seeds if using.

Bake in the oven for 30-35 minutes or until it turns golden brown.

Let it cool for a few minutes, slice, and serve while it is still warm.

Notes:

Prior to adding salt to the filling, it is good to taste your feta cheese and determine if you need more salt or not.

If you have time, I recommend letting your borek rest before baking it. Simply cover the baking sheet with plastic wrap and place it in the fridge. Let the pastry rest for a few hours or up to overnight. Then, bake as usual.

Depending on the size of the sheet pan you are using, you may not need to use the whole package of phyllo dough. 

Strain your veggie mixture: If your sauteed veggie mixture has any liquid, I suggest straining it in a colander before using it as a filling. Too much liquid will turn your pastry soggy.

Don’t worry about torn phyllo dough: Phyllo dough is so delicate that it may tear while you work with it. Don’t worry! You can easily pinch phyllo dough back together, and a few tears won’t ruin the dish.

Images by Aysegul Sanford

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Surrounded by the sea on three sides, Turkey has been blessed with an abundance of fish. Although fish is not considered a main source of food for Turks, the people living near the seas, especially those in the Black Sea region, are very creative in their kitchens when it comes to the sea dweller.

Turkey’s national fish

Hamsi, or Anatolian anchovies, could be considered Turkey’s national fish. Abundant in the Black Sea, especially during the winter, it is more than a simple sea creature for the people of the Black Sea region. Locals have become very attached to all things hamsi related and, as a result, the fish has become a significant part of life in the region. Poems and songs have been written about hamsi. Bards from the north even travelled around Anatolia singing songs about the glorious fish. In fact, an entire cuisine has been devoted to hamsi in northern Turkey, and the locals use it in almost every dish.

This silver, delicious beauty in all of its 12 to 15-centimetre glory is the tiny king of Turkish dinner tables. During the winter months, when the Black Sea is crawling with hamsi, this shiny little fish is quite a bargain.

There is a saying among native Black Sea people, “Foreigners eat hamsi without bones, but the people of the Black Sea eat it whole.” Indeed, most people eat hamsi without removing its bones, pan-fried whole.

Fried hamsi

Frying is the easiest way to prepare hamsi. Wash the hamsi and cover them with either regular flour or cornflour. Place them in a large well-oiled pan and fry for a couple of minutes on each side.

Hamsi with rice

Turks have always respected their past, and this is also the case when it comes to hamsi. This incredible fish was once the king of the Ottoman imperial kitchen, as well. Sultans preferred to eat it with a special kind of “pilav,” a dish made with rice. Although it is not as easy as the fried hamsi, Turks still cherish this tradition in their homes.

The Laz, an ethnic minority in the northeast of Turkey, live in the verdant Kaçkar Mountains that seem to crash right down into the Black Sea. 

This recipe comes straight out of the Laz heartland

Hamsili pilav

Ingredients:

1 kg of fresh, whole anchovies
1.5 cups of white rice
1 large onion, finely chopped
1/3 cup currants
¼ cup pine nuts
2 tablespoons vegetable oil
½ cup chopped dill
Salt
Black pepper

Preparation:

Sautée the pine nuts in the vegetable oil on medium heat, add the finely chopped onions and keep cooking until the onions turn golden but still soft. Add the rice and continue cooking for a few minutes. Add the currants, dill, black pepper and salt. Mix well and add enough water to cover the mixture. Cook over low heat until the water has cooked off. The mixture is ready when the rice is still a bit “underdone” or “yarım pişmiş” (“half-cooked”),

Debone the anchovies and remove their guts, patting them flat to create mini filets (or, better yet, ask your fish seller to do the deboning for you). Cover the bottom and sides of a well-oiled oven tray or casserole dish with the anchovies. Spread half of the pilaf over the anchovies. Add another layer of anchovies on top of the stuffing and then spread the remaining pilaf on top of the fish, as if layering a cake. Finally, add one more layer of anchovies. Add enough water to cover the top layer of anchovies. Drizzle a little vegetable oil on the surface and bake at 200 degrees Celsius until the water has been completely absorbed by the rice or about 30 minutes.

To serve, use a sharp knife to score the pilaf’s top into square portions and then use a spatula to take the squares out of the tray.

Pickled hamsi

The people of the Black Sea have taken their love for the fish one step further by creating hamsi pickles.

Hamsi pickles (turşu) are quite easy to make and similar to any other pickles. After a thorough cleaning, the hamsi is put into glass jars or plastic cans and vinegar and oil are added. You can also put bay leaves and lemon in the jar. The pickles must be stored away from direct sunlight or in the fridge. Hamsi pickles can be stored unopened for more than a year.

Afiyet Olsun

You can find more hamsi recipes here

Sources: Daily Sabah/ Miraç Geyik//Istanbul Eats

This article was first published on 9 February 2020 and updated on 10 September 2025.

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Recipe courtesy of Cassie Best (goodFOOD)

Serves 6

Ingredients

135g pack raspberryjelly

500ml double cream

1 tsp rosewater

12 raspberries (halved)

Drizzle of clear honey

Small handful mint leaves

1 tbsp pistachio (chopped)

Method

Boil a kettle. Break the jelly cubes into a jug, pour over 100ml boiling water and stir to dissolve. Gently warm the cream in a small pan, then remove from the heat and pour in the jelly mixture. Stir in the rose water, then tip the mixture back into your jug. Divide the jelly between 6 small glasses and chill for 2 hrs or until set. Can be made 1 day ahead.

Remove the jellies from the fridge about 20 mins before serving. Divide the raspberries between them, then add a drizzle of honey, a few mint leaves and a sprinkling of pistachios to each.

Afiyet Olsun!

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Each region of Turkey offers its own unique flavours and culinary traditions, making Turkish cuisine a vibrant and flavorful experience. From the rich olive oils of the Aegean to the spicy kebabs of the Southeast, the country’s diverse landscape is mirrored in its food. Exploring Turkish cuisine is not just a journey through flavours but also a journey through the history and culture of a remarkable country.

Here are some specialities from different regions of Turkey:

Istanbul and Marmara Region

Köfte: Meatballs made from ground beef or lamb mixed with spices and herbs.

Lüfer: Bluefish, often grilled or baked, is a staple of Istanbul’s seafood offerings.

Simit: A circular bread encrusted with sesame seeds, often enjoyed with tea.

Aegean Region

Zeytinyağlılar: Vegetables cooked in olive oil, reflecting the abundant use of olive oil in this region’s cuisine.

Izmir Kofte: Meatballs with a blend of spices, typically cooked with potatoes and tomatoes.

Çöp Şiş: Small skewers of marinated lamb, grilled to perfection.

Mediterranean Region

Kebabs: Particularly Adana kebab, known for its spicy minced meat.

Piyaz: A refreshing salad made with beans, onions, parsley, and a tangy dressing.

Baklava: Rich, sweet pastry made of layers of filo filled with chopped nuts and sweetened with syrup or honey.

Central Anatolia

Mantı: Tiny dumplings filled with minced meat, served with yogurt and garlic sauce.

Etli Ekmek: A thin, pizza-like bread topped with ground meat, similar to lahmacun.

Tirit: A traditional dish made with lamb, bread, and a flavorful broth.

Eastern Anatolia

Künefe: A dessert made from shredded filo pastry, soaked in sweet syrup, and layered with cheese.

Cağ Kebabı: A unique type of kebab where marinated lamb is skewered and cooked horizontally.

Ayran Aşı: A cold soup made with yogurt, rice, and herbs, perfect for hot summer days.

Southeastern Anatolia

Lahmacun: Thin, crispy flatbread topped with a mixture of minced meat, vegetables, and herbs.

Künefe: Originating from this region, this cheese-filled pastry is a must-try.

Firik Pilavı: A pilaf made from green wheat (freekeh), often cooked with lamb or chicken.

Black Sea Region

Hamsi: Anchovies, a staple in this region, prepared in numerous ways including fried and baked.

Mıhlama: A hearty dish made from cornmeal, cheese, and butter.

Kara Lahana: Black cabbage stew, reflecting the region’s love for hearty and comforting dishes.

Whether savoured at a bustling street market, a family-run lokanta, or a fine-dining restaurant, Turkish cuisine tells the story of a nation where traditions blend with creativity. It is more than food—it is a cultural tapestry woven with history, hospitality, and heart, inviting every visitor to experience Turkey one bite at a time.

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Yoghurt with Cucumber (Cacık)

Serves 4

Ingredients

500 gr. plain yoghurt

2 medium size cucumbers

1 tsp salt

2-3 sprigs dill

1 tsp dried mint

1 clove of garlic (crushed)

2 tbsp olive oil

Method

Peel the cucumbers and cut them into very small, thin pieces. Sprinkle with salt and leave to one side.

Put the yoghurt in a bowl. Beat it well with a fork or a whisk, slowly adding up to one cup of water.

Add the salted cucumbers and crushed garlic. Sprinkle with chopped dill and dried mint.

Slowly drizzle the olive oil on top.

Serve chilled.

Afiyet olsun!

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If you’re in Fethiye now or planning a late-summer trip, you’re in luck — it’s fig season!

A Brief Introduction to Figs

Figs grow on the Ficus carica, a member of the mulberry family. They appear in some of the earliest historical records and are mentioned often in the Bible. Native to the Middle East and Mediterranean, figs were so valued in ancient Greece that laws were passed to prevent their export.

The oldest known tree planted by human hands is a sacred fig (Ficus religiosa) called Sri Maha Bodhiya in Anuradhapura, Sri Lanka. Planted in 288 BC, it was propagated from the famous Bodhi tree under which Siddhartha Gautama — the Lord Buddha — attained enlightenment.

Figs are also unique in that they have a small opening, called the “ostiole” or “eye.” This is not connected to the tree itself but allows fig wasps to enter and pollinate the fruit, helping it develop.

The health benefits

Figs are rich in fibre and packed with essential minerals such as magnesium, calcium, and potassium (which helps lower blood pressure). They’re also a source of vitamins K and B6.

Click here to read more about their health benefits.

Fresh figs

A perfectly ripe fig offers a luscious sweetness, a soft and chewy texture, and a scattering of tiny, crunchy, edible seeds — a taste and texture combination like no other.

Brown Turkey figs

The most common variety in this region, Brown Turkey figs have dark purple, variegated skins and vibrant red flesh dotted with amber seeds. When fully ripe, they often split open at the stem, revealing their jewel-toned insides.

White figs

These have thin, tender yellow-green skins and chewy flesh with tiny seeds that pop pleasantly when eaten. Younger fruits taste like candied strawberries or raspberries.

If you’re walking around Fethiye, keep an eye out for wild fig trees and try one fresh from the branch — it’s one of life’s simple joys.

Dried figs

Because fresh figs are delicate and quick to spoil, many are dried, producing a sweet, nutritious treat that can be enjoyed all year round.

How They’re Enjoyed in Turkey

Figs are woven into Turkish cuisine in countless ways — from simple snacks to elegant desserts. Here are some favourites:

Kaymaklı İncir Tatlısı (Baked fresh figs with honey and clotted cream)

Click here for the recipe courtesy of Ozlem’s Turkish Table

Taze İncir Reçeli (Fresh Fig Jam)

Fig jam is a popular item at Turkish breakfast tables.

Click here for a recipe courtesy of fabfood4all.com

Fresh figs with goat cheese and peppered honey

Click here for the recipe courtesy of love & olive oil

Figs and cheese

One of life’s simplest yet most luxurious culinary pairings! The natural sweetness of figs pairs beautifully with an array of cheeses — from the sharp, crumbly bite of a blue, to the creamy indulgence of Brie or Camembert. They’re equally delicious alongside İzmir Tulum, tangy goat’s cheese, or even a soft, spreadable cream cheese.

Savour fig season while it’s here, and as the Turks say… Afiyet olsun!

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