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In business since 1938, this tiny shop is a neighbourhood and a city favourite. It has all the sour, crunchy and salty cucumbers, cabbage, peppers, beets, garlic, okra, tomato, even broccoli – the list goes on – that you may want. Not satisfied with just picked vegetables? You can gulp down a jar of şalgam suyu (pickled turnip juice) here as well.
Berrin Torolsan writes about the humble pickle – a staple in Turkish cookery throughout the year – in Cornucopia 9.
Issue 66, December 2023
Turkey’s Centenary Issue
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