skuldurum

Skuldurum is a traditional Turkish dish that is particularly popular in the Aegean region, especially in the cities of Izmir and Aydin. The name "skuldurum" is derived from the Turkish word "skul," which means "to be in a hurry," reflecting the dish's quick preparation and consumption. It is a simple yet flavorful dish that consists of a base of rice, typically short-grain rice, which is cooked with water, salt, and sometimes a small amount of oil. The rice is then mixed with a variety of toppings, which can include:

- Dried or fresh tomatoes, often sun-dried

- Green peppers, either fresh or pickled

- Onions, either raw or pickled

- Olives, usually green or black

- Hard-boiled eggs

- Feta cheese

- Pickled vegetables, such as cucumbers or radishes

The toppings are typically arranged on top of the rice in a specific pattern, often in layers or sections, creating a visually appealing dish. Skuldurum is often served as a side dish or a light meal, accompanied by various Turkish beverages such as rakı or ayran. The dish is known for its simplicity and the freshness of its ingredients, making it a popular choice for both casual and formal occasions.