Enka salça makinesi

Traditionally made from tomatoes and peppers, paste holds an important place in Turkish cuisine. This red-colored vegetable and fruit puree, combined with various spices and boiled, is used to add both flavor and color to dishes.

Paste is not just an ingredient in Turkish culture but also a symbol in culinary tradition. Its presence in meals has historically contributed to the richness of the table and the deliciousness of the food.

The role of paste in Turkish cuisine is quite developed. It is used in soups, vegetable and meat dishes, pastries, and even inside pide and lahmacun. Additionally, paste is an excellent food preservation method. By processing the abundant and flavorful tomatoes and red peppers of summer, it allows their use in meals during the scarce winter months.

The importance of paste in our kitchen is not limited to adding color and flavor. The production method is part of Turkish culture. Especially in rural areas, homemade paste production is both a family tradition and a source of income. Paste production brings people together and supports the cooperative culture, making a significant contribution to the recognition of Turkish cuisine.