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Şımşıpe dolması is a regional name for the dish known today as common “dolma.” This dish holds a traditional place in Turkish cuisine and is prepared by hollowing out and stuffing various vegetables, typically served on family tables service.Şımşıpe Dolması (Şırnak Governorate)" image-alternate="" image-element-format="right">IngredientsThe main ingredients used in preparing Şımşıpe are:OnionEggplantTomatoesPumpkinBeet leaves or grape leavesRiceMinced meatSpices (typically salt, black pepper,

Hafız Mustafa is an Ottoman-Turkish confectionery and pastry business established in 1864 in the historic Bahçekapı district of Istanbul and is regarded as one of Türkiye’s oldest and most enduring sweet-making brands. Since its founding, Hafız Mustafa has operated in the field of traditional Turkish confectionery, maintaining its historical continuity and evolving into a globally recognized gastronomy brand.Founding and Early Period (1864–1900)The founder of the brand is Ismail Hakkı Bey, a con

Maraş samsası is a confection produced by boiling a mixture of grape must, wheat starch, and wheat flour over wood fire, drying it into thin layers, cutting it into strips, placing crushed walnut inside, rolling it into triangular shapes, and storing it under pressure in a container for an extended period.Product Profile and Geographical Indication TypeMaraş samsası belongs to the confectionery product group. It has been registered by the Turkish Patent and Trademark Office as a "geographical na

Türk lokumu is a confection obtained by mixing and cooking sugar, water, starch, and acid regulators in specific proportions, resulting in a soft, elastic, and chewable sweet.In its production, citric acid (lemon salt), tartaric acid, or potassium bitartrate (cream of tartar) may be used. Optional additives such as fruit pieces, rose petals, flower extracts, hazelnuts, pistachios, walnuts, coconut, and kaymak may be added according to preference. According to the Turkish Food Code, lokum is clas