Ever wonder what gives Turkish food its vibrant, unforgettable flavour? While our charcoal grill and the freshest ingredients play a huge part, the true soul of our cooking comes from a carefully selected palette of spices. These are the fragrant powders and flakes that turn a simple dish into a masterpiece.

Here at Hala, on the bustling Green Lanes, we use spices that have been at the heart of Turkish kitchens for centuries. Today, we’re pulling back the curtain and sharing a few of the essential spices that make our food taste like home.

Pul Biber (Aleppo Pepper Flakes)

What it tastes like: This is the king of Turkish spices. Unlike fiery crushed chillies, Pul Biber has a warm, fruity, and slightly tangy flavour with a very mild heat. It’s complex, a little smoky, and builds flavour rather than just adding fire.
How we use it at Hala: You’ll find it sprinkled over our famous Adana Kebab just before serving, mixed into our zesty Ezme salad for a gentle kick, and in shakers on every table for you to add as you please!

Sumac (Sumak)

What it tastes like: If you’ve ever had a flavour that’s zesty and tangy but isn’t lemon, you’ve probably tasted sumac. Made from dried and ground berries, it has a bright, sour, and slightly astringent taste.
How we use it at Hala: Sumac is the star of the show in the onion and parsley salad that accompanies all our grilled meats. It cuts through the richness of the lamb and adds a beautiful freshness.

İsot Biber (Urfa Pepper)

What it tastes like: The darker, moodier cousin of Pul Biber. İsot Biber is dried in the sun by day and wrapped tightly at night, causing it to “sweat” and retain its oils. This process gives it a deep burgundy colour and an incredible smoky, earthy flavour, almost like raisins or chocolate.
How we use it at Hala: We use this as a secret weapon in some of our marinades and vegetarian dishes like Çiğ Köfte (spicy bulgur patties) to add a profound depth and smokiness you can’t get from anything else.

Nane (Dried Mint)

What it tastes like: More potent and earthier than fresh mint, dried mint has a sweet aroma and a cool, refreshing aftertaste.
How we use it at Hala: It’s the essential finishing touch for our comforting Mercimek Çorbası (Red Lentil Soup), where it’s sizzled in butter. It’s also the key ingredient in our creamy Haydari and Cacık (yoghurt and cucumber dip).

Kekik (Dried Oregano/Thyme)

What it tastes like: The Turkish variety is often a mix of wild oregano and thyme. It’s robust, peppery, and intensely aromatic, instantly reminding you of the Mediterranean.
How we use it at Hala: We generously rub our Lamb Chops (Pirzola) and chicken skewers with kekik before they hit the charcoal grill. The heat releases its incredible aroma and forms a delicious crust on the meat.

Cumin

What it tastes like: Warm, earthy, and slightly nutty. Cumin is a foundational spice that adds a savoury depth to countless dishes.
How we use it at Hala: Cumin is a non-negotiable ingredient in our famous Köfte (Turkish meatballs). It gives them their signature, irresistible flavour that keeps people coming back for more.

Yeni Bahar (Allspice)

What it tastes like: The name says it all! It tastes like a warm blend of cloves, cinnamon, and nutmeg. It’s fragrant and adds a subtle, sweet spiciness.
How we use it at Hala: While not used everywhere, Yeni Bahar is our secret touch in fillings for stuffed dishes like Dolma (stuffed vine leaves or peppers), where it adds a beautiful warmth that complements the herbs and rice.

Spices are more than just ingredients; they’re storytellers. They tell the story of a region’s history, climate, and culture. Now that you know some of our secrets, you can try using them in your own cooking.

Better yet, come and taste the difference for yourself. Visit us at Hala Restaurant, and let us show you how these beautiful spices come together on the plate in a true taste of Turkey.

Afiyet olsun!