Spice / Egyptian Bazaar in Istanbul
Built in 1664, the Spice/Egyptian Bazaar is one of the largest bazaars in Istanbul, Turkey. It was called Misir Carsisi, which means Egyptian Market, because the city is located in between Europe and the East trade routes and every year, the Cairo Caravan brings spices from Egypt. An extension to the New Mosque, the bazaar is located near the Eminonu ferry docks and southern end of Galata Bridge in Fatih district.
Upon entering the L-shaped complex, its visitors will immediately smell the overwhelming scent of the exotic East. The bazaar is filled with hundreds of spices and herbs on sale. Over the years, additional edibles like nuts, dried or smoked beef, caviar, Turkish cheese, dried vegetables and fruits, and honeycomb have been made available at the bazaar. Today, there are more than 90 shops selling spices, nuts, herbal teas, scarce plant peels/roots, and traditional Turkish coffee and food inside the bazaar. It also functions as a natural pharmacy for many locals in Istanbul. Moreover, it is an essential shopping destination for tourists who are interested in Turkish food and for locals who want to buy spices for their Turkish recipes.
The following are some of the most popular spices found in Turkish cuisine:
Oregano – this spice can be found everywhere in Turkey and is very popular in the southeast and Aegean regions. It is commonly used to season poultry and meat dishes, soups, and salads in Turkish cuisines.
Hot Red Pepper Flakes – abundant in the southeast region, this spice is used as a garnish on almost everything. It is one of the key ingredients in most Turkish spicy dishes. For instance, it is mixed into the ground beef to make a spicy version of kofte.
Mint – this spice is typically used dried or fresh on many Turkish salad recipes. It is also used on fish, poultry, and meat. It is an essential ingredient in Ezogelin soup and a popular garnish on Turkish Manti, a Turkish dumpling.
Allspice – this spice is an essential key seasoning of Kadin budu kofte, also known as Lady’s Thigh meatballs. It is also used for Turkish stuffed and wrapped dishes.
Cinnamon – this spice is commonly used on the sweet side of the Turkish cuisine. It is used in pastries, puddings, and various desserts. It is typically sprinkled on salep, a delicious sweet hot milk drink that is consumed like a hot chocolate drink.
Cumin – this spice is typically used to season meat recipes, particularly ground beef. It is used in various sarma dishes, such as stuffed Swiss chard and collard greens and grilled meatballs. It is also a popular seasoning for soups and a garnish for stews.
Sumac – this spice is very common in the Middle East and Mediterranean regions. Sumac powder is mainly used as a garnish in many Turkish dishes. It is sprinkled on dumplings with yogurt, grilled meats, and mixed onions for sautéed calf liver.
Paprika – the Turkish red pepper powder is one of the finest spices in the world. It is used in various Turkish dishes such as bean, poultry and meat dishes to add flavor and color.
