tuzlama

Tuzlama is a traditional cooking method in Turkish and related Mediterranean cuisines in which meat, poultry, fish, or vegetables are covered with a thick crust of salt and roasted or baked until done. The salt crust acts as a heat conductor and moisture seal, helping to keep the food moist while imparting a mild saline flavor. The technique is commonly associated with rural and coastal cooking, with regional variations in the amount of salt and binding agents used.

Preparation and method: The central idea is to encase the food in a dense layer of coarse salt, sometimes bound with egg whites or water to form a hard shell. The item is lightly seasoned—pepper, garlic, and herbs are sometimes added—and placed on a tray or in a pan. A substantial layer of salt is pressed around the item, creating an enclosure. It is then roasted in a hot oven or over coals. Cooking times depend on size and type: a whole lamb or leg may take several hours, while smaller fish or fillets require less time.

Serving: After cooking, the salt crust is cracked open and removed. The meat or fish is carved and served with flatbread, yogurt, onions, and fresh herbs. The crust itself is typically not eaten. Variants exist across regions; fish versions, such as salt-crusted fish, are common along coastlines, while larger roasts use whole animals. Tuzlama is valued for producing tender, naturally seasoned dishes with minimal added flavors.