Products tagged with 'hot turnip juice'

Specially grown purple carrots are carefully cleaned and thrown into fermentation tanks. Produced from carefully selected wheat, bulgur is washed with hot water and left to ferment. Chili peppers from Tarsus and Adana regions are added to the fermentation tanks. It is bottled untouched after the fermentation process, which takes 40-45 days depending on the season. Here, Doğanay Turnip takes its place on your table by going through these steps.

Şalgam or Şalgam Suyu, pronounced "shal-gam", is a popular traditional beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The name şalgam is Persian in origin; in Persian it is written شلغم and means Turnip.