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Traditional winter food preparations in Turkey

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2026-09-09 07:50 UTC → 2026-09-11 07:52 UTC · added ~~removed~~

Traditional seasonal food preparations for winter continue across various regions in Turkey, utilizing both ancestral methods and communal labor systems. In the Buldan district of Denizli, women produce tarhana and erişte (noodles). The tarhana process involves fermenting a mixture of peppers, onions, tomatoes, and hazelnuts before drying, while erişte is made by kneading flour, water, and eggs, followed by rolling, brief cooking, and drying. In Oğuzeli, the 2026 eggplant harvest has commenced, with workers hollowing and drying eggplants for use and export. In Karapınar, families produce bulgur by boiling wheat in large cauldrons and drying it on rooftops. Communal labor remains a cornerstone of these efforts. In villages such as Büyükyıldız in Tokat and areas in Malkara, women employ the ‘imece’ system to process tomato paste, preserves, molasses from grapes and rosehips, and dried peppers. In the Midyat district of Mardin, approximately 30 women are utilizing the ‘imece’ method at a Multi-Purpose Community Center to process tomatoes, eggplants, peppers, okra, mint, and basil. This ~~collective approach increases efficiency for tasks that would otherwise be time-consuming for individuals.~~ group has expanded its production to include red pepper paste, with surplus goods sold through the Midyat Women’s Cooperative to support family budgets. In Zonguldak and Eskişehir, preparations have expanded to include tomato canning and yufka dough making. In Eskişehir, market vendors report high demand for tomatoes as residents prepare winter sauces. To achieve the best consistency, experts recommend using meatier varieties like ‘oturak’ or ‘erik’ tomatoes, noting that while pink and heirloom (ata tohumu) varieties are prized for flavor, their high water content makes them less suitable for large-scale sauce production. These preparations help residents preserve cultural practices and manage household budgets by utilizing lower summer prices to mitigate rising food costs during winter.

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