Tandoor
A clay oven standing like a well of fire: bread slaps the wall, and meat takes the perfume of the pit.
Turkish cuisine · Cookware
Turkish hearths
The pots, disks, and ovens that make Turkish food sound like itself — not a substitute skillet with the same recipe printed on top.
A cuisine is a shape of fire as much as a spice drawer. These are the vessels this kitchen still cooks in — the hearths of the country, with an Amazon search if you want to bring one home.
Back to Turkish cooking · Open the Turkish pantry · All cookware
Dutch oven
A heavy pot with a tight lid: the one the 30 books reach for when they do not name a country-specific hearth.
Mortar and pestle
A bowl and a weight: salsa, pesto, and spice pastes that still taste of the stone they were born in.
Briki
A small copper pot with a long handle: coffee boiled with the grounds until the foam is the whole point.
Tawa
A slightly concave iron disk: roti, paratha, and the dry heat that makes a bread puff instead of toast.
Güveç
A lidded clay casserole: Turkish vegetables and meat that come to the table still bubbling.
Kazan
A wide, rounded iron pot: pilaf and festival stews cooked over an open fire.
Çaydanlık
A stacked double teapot: strong brew below, hot water above, and tea poured to taste.
Mangal
A low charcoal brazier: skewers and bread that cook over a rectangular bed of coals.
Samovar
A self-boiling urn: tea concentrate kept hot while a whole afternoon pours from the same fire.
Saj
A convex metal griddle: markook and gözleme baked on a dome over fire.
Keep cooking
The Turkish pantry, pots, and table
The spices, mixes, and hearths that belong to Turkish cooking — then the people around them, and the kitchens still joining the table.
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