When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

You asked, we delivered—Turkish dish towels without tassels! Turkish textiles are famously absorbent and efficient at drying and these are made from 100% hand-loomed Turkish cotton. Soft and surprisingly lightweight, these dish towels dry remarkably fast after absorbing water and spills. They’re yarn-dyed for true colors that will stay fast, and each towel comes with a loop to hang it with. Available in a set of two.

From the company that made Turkish delight famous, Haci Bekir, this Turkish delight (lokum) comes in an assortment of fruity flavors. We found these in Istanbul, and they’re the most authentic version of traditional Turkish lokum we’ve been able to get in the States. The jellies are tangy with mellow fruit flavors—the sour cherry, strawberry, apricot and orange reminded us of high-end gummy bears or jelly beans. But their pleasant sweetness isn’t overpowering, unlike American fruit candies or sugary-sweet mass-produced versions of this Turkish classic. You’ll love sinking your teeth into their chewy, supple texture.

When traveling in Istanbul, Chris Kimball saw chefs using stunning “zirh” knives as comfortably as if they were using a chef’s knife to efficiently mince meat and vegetables. This impressive Turkish knife gets even the most painstaking jobs done in a flash, thanks to its large, curved blade. Use the 3-inch deep blade, which looks like a saber, by rocking it back and forth through a mound of vegetables, meat or herbs. The rocking motion is Turkish chefs’ secret for perfectly uniform chopped meat, peppers and onions for kebabs, with just the right texture—and much less effort.

When a recipe calls for charring vegetables, what do you do? Well, you can fire up the grill but that is a lot of work for just one eggplant or two bell peppers. In Turkey, however, they have a better solution called the Közmatik, a metal disk that fits perfectly over the burner of a gas stove. Evenly spaced holes allow heat to circulate around the vegetables, so you are truly roasting, rather than searing as you would on a skillet. The holes are close enough to hold even small veggies, like slender spring onions, and the disk is large enough to keep several bulbous eggplants from rolling off. It’s also less messy than charring directly on the burner: The Közmatik catches nearly all of the bits of charred vegetable skin and juices that would leak onto the surface of the stove. And, once cooled, it can be thrown in the dishwasher for easy cleanup.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including these hand-painted olive oil bottles. They’re sourced from Kutahya, a Turkish city renowned for hand-painted pottery. Available in two sizes, each bottle comes with a cork stopper. The bottles are painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty. Note: Sold individually.

Yes, these are candied whole coriander seeds, and yes, they’re delicious. Similar to the candied spices from other countries, like Indian “mukhwas,” these sweet coriander seeds leave a fresh, clean flavor in your mouth. The citrusy, sweet, floral taste of coriander pairs beautifully with the crunchy, Jordan almond-like shell. Sprinkle over or incorporate into sweet dishes for a little extra crunch and spice, or try them on their own after a meal as a sweet note or palate cleanser.

From the company that made Turkish delight famous, Haci Bekir, these Turkish delights (lokum) come in an assortment of date and nut flavors. We found these in Istanbul, and they’re the most authentic version of traditional Turkish lokum we’ve been able to get in the States. The confection has a pleasant sweetness from dates and sugar that doesn’t overpower—unlike some sugary-sweet, mass-produced versions of this classic Turkish treat. Sink your teeth into its chewy, supple texture—hazelnuts and pistachios add a light crunchiness and clean, simple flavor.

Crafted in Turkey, these classic kebab skewers are made from stainless steel and finished with brass handles shaped like adorable farm animals. Used traditionally for kebabs, these skewers work for any chopped meat or vegetable. The stainless steel construction makes them safe for grilling (they’ll tolerate high heat), and their flat design keeps food from spinning around every time you flip a skewer on the grill. Each set comes with 6 skewers in the following shapes: cow, sheep, duck, pig, fish and rooster.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including these hand-painted 4-inch bowls. They’re sourced from Kutahya, a Turkish city renowned for hand-painted pottery. The bowls are painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty. Sold in a set of 4.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including this hand-painted ceramic platter. It’s sourced from Kutahya, a Turkish city renowned for hand-painted pottery. The platter is painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers, and finished with a decorative edge. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. It’s sized perfectly for serving appetizers, grilled meat, vegetables, sides or even a roasted chicken. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including these hand-painted 2-inch bowls. They’re sourced from Kutahya, a Turkish city renowned for hand-painted pottery. The bowls are painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty. Sold in a set of 6.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including this hand-painted serving bowl. It’s sourced from Kutahya, a Turkish city renowned for hand-painted pottery. The bowl is painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. Try this bowl for serving salads, soup, pasta, rice and more. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty.

When traveling in Istanbul, our buyers found world-class Turkish ceramics at the Grand Bazaar—one of the world’s oldest markets—including these hand-painted salt and pepper shakers. They’re sourced from Kutahya, a Turkish city renowned for hand-painted pottery. The shakers are painted with vibrantly colored motifs inspired by Iznik tulip designs, featuring red and blue flowers. Iznik, an art form dating back to the 15th century, fuses Ottoman patterns and elements of Chinese design—its abstract patterns, floral motifs and bright colors are synonymous with fine Turkish ceramics. The shakers come with a small tray to hold them and catch any errant seasonings, also painted by hand with red and blue flowers. As every piece from this maker is crafted by hand, slight variations in design are natural and add to their beauty.

Tender and sweet, preserved in a warmly spiced syrup, Koy Pantry’s Figs in Syrup are unlike most other fig products on the market. Made with whole young Turkish figs, the fruit is quick-pickled, then cooked down and preserved in a glossy, pourable syrup spiked with cloves. Unlike fig jams and preserves where the fruit falls apart, Koy Pantry’s figs remain firm with a satisfying chew—so you can serve them whole on a cheese board or chop them up to add to pizza. Sweet and earthy with a slight tartness, they pair well with both strong and mild cheese and salty cured meats; can be added to desserts, cakes and crumbles or stirred into tangy yogurt. Or use just the syrup—it’s delicious drizzled on a panini, stirred into a cocktail or swirled into oatmeal.