Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

  • About

Grown mainly on the Black Sea coast; once harvested, they are dried by the sides of the roads. The most versatile of nuts, they are pounded into tarator sauce for vegetables and fish, baked into biscuits, used in puddings, lokum and helva, and combined with chocolate. Hazelnuts are Turkey’s largest nut export.