Milk Street Közmatik $42.95

Turkish cooks hold the secret to perfectly charred veggies: the közmatik.

This simple disk-shaped tool keeps vegetables close to—but suspended away from—direct contact with the heat source, which means that the skins won’t blister and char too quickly. With more even and regulated time over the heat, the rich, smoky aroma will fully penetrate the flesh of the vegetables underneath their charred skin (which is usually removed and discarded afterward)

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The közmatik works perfectly for charring eggplant, peppers, onions and more. Once beautifully charred, the tender, smoky flesh of the vegetables can be combined with your favorite sauces, dressings, spice blends or fresh herbs. Folded the vegetables into frittatas, incorporate them into soups and stews, or even add them to salads or sandwiches. On a traditional note, the közmatik is perfect for charring eggplant for baba ghanoush or our Kashke Bademjan (Eggplant Walnut Dip); simply use thick onion slices and keep the eggplant whole.

Kitchen Notes

This lightweight, dished grate works only over a gas burner or on a grill. Though it’s dishwasher safe, the közmatik becomes extremely hot during cooking, so leave time to cool before dishwashing. Place only cleaned, dried vegetables on the közmatik. Don’t use oil, as it will burn and produce more smoke (however, a little smoke is common when using this tool, so make sure you have proper ventilation before cooking). We recommend using whole vegetables, as cut produce will leak more juices and create more mess.

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