The Importance of Pickles in Turkish Cuisine

Ms. Sema Temizkan, in YESAM’s September seminar, spoke about the importance of pickles in Turkish cuisine. Ms. Temizkan who is the author of a book on pickles has done an extensive amount of research on pickles while writing her book which includes the history of pickles, famous pickle sellers in Turkey, pickle recipes and her own memories about pickles from her childhood.   

Ms. Temizkan started the seminar by speaking about the etymology of the word “turşu” (pickles in Turkish)  and the history of pickles. Then she spoke about salt and vinegar, the two important ingredients used in making pickles. Both ingredients are important in the formation of the pickles and beneficial for the human body. Ms. Temizkan also spoke about the place of pickles in beliefs of different cultures, seasonal pickles, famous pickles and pickle sellers of Turkey as well as some interesting recipes. She concluded the seminar by speaking of her childhood memories and with readings from excerpts from various articles.

At the end of the seminar the guests were offered various types of pickles as well two hot dishes made from pickles; the sauteed green bean pickles and sauteed cabbage pickles with bulgur.

15 September 2015

The lecture video is in Turkish.