Okumakt

Okumakt is a term primarily used in some regions of Turkey, particularly in the Aegean and Marmara areas, to describe a specific type of culinary preparation. It refers to the act of preserving food, most commonly vegetables and sometimes fruits, by salting them. This process involves layering the produce with significant amounts of salt, which draws out moisture and inhibits the growth of bacteria, thereby extending the shelf life of the food.

The most common item prepared using the okumakt method is green beans. These beans are typically blanched briefly before being packed tightly into jars or crocks with coarse salt. The salt acts as a preservative, and the beans retain their color and a degree of firmness. When ready to be consumed, the salted beans are rinsed thoroughly to remove excess salt and then cooked, often in water or with other ingredients, to soften them and reduce the saltiness to a palatable level.

While green beans are the most prevalent example, other vegetables like peppers, tomatoes, and even certain fruits can be preserved using a similar salting technique. The resulting product is not pickled in the traditional sense, as it does not typically involve vinegar. Instead, it relies solely on the osmotic effect of salt. Okumakt is a traditional method of food preservation that allows for the consumption of seasonal produce throughout the year, particularly in areas where access to fresh ingredients might be limited during colder months.