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
While green beans are the most prevalent example, other vegetables like peppers, tomatoes, and even certain