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I asked Sharon if there were many kitchen utensils used in preparing Turkish dishes that are typically Turkish, perhaps found only in Turkey. She replied that in fact she had written an article, “10 Essential Items for Your Turkish Kitchen,” for Today’s Zaman, an online newspaper, and they appear below with slightly condensed descriptions (to read the full article, visit Todayszaman.com):

Saç: A saç is a rounded griddle, available in many sizes, that’s used to make a simple snack called gözleme, thinly rolled pieces of dough (yufka) sprinkled with a filling of cheese and parsley, minced meat, or spiced potato. You can buy a complete kit that comes with a gas inlet attached or a roughly prepared single griddle that doubles as a convex wok-style pan (and referred to as both tava and saç). Griddles and larger pieces of cooking equipment are found beyond the end of Hasırcılar Caddesi on Sobacılar (Stove Makers) Caddesi, near the main road along the Golden Horn across from the Istanbul Commerce University in Eminönü and at local markets.

Oklava: This is the word for the long, thin rolling pin used to make yufka, which in turn is used not only for gözleme but also for baklava and börek. Varying lengths of oklava are available, and they’re found in the same streets where a saç is sold. The larger the oklava, the easier to work the dough, so opt for one that’s at least sixty centimeters long.

Sahan: A sahan is a small, shallow pan in which menemen, the classic breakfast dish, is cooked. More traditional sahans are made of tin-lined copper with ornamental handles, but there is a range of conventional pans available with or without lids.

Copper pots and pans: Chefs attest to the superior flavor and texture of pilafs cooked in a copper pan, along with the multitude of stewed and braised dishes found in Turkish cuisine. These come in sizes large and small, the smaller ones used for melting butter that tops İskender kebab as well as for a multitude of other uses. The trick when buying these pans is to check that the weight of the handle is in proportion to the base. There is nothing worse than setting a carefully prepared dish that you intend to present in the pan on the hot plate only to find it tip all over the stove.

Copper bowls: A unique addition to your Turkish kitchen is the small, silver-looking bowls, some with ornamental handles, used for sipping ayran, the savory drink made from yogurt and water in southwestern Turkey. They can stand in as a sherbet bowl for your Ottoman-themed dinners or serve as attractive soup-bowl holders in winter. Usually accompanied by small silver ladles, these are difficult to find in stores outside the region but can be found in markets, especially those set up for special occasions.

Şiş skewers: The şiş and the döner kebab are two international Turkish food icons. For a real taste of Turkey and the Ottoman Empire before it, look for skewers with figures of the famous shadow puppets, Karagöz and Hacivat, or other Ottoman and Turkish symbols.

Here’s Sharon’s recipe for a great chicken and bay leaf şiş for two:

2 chicken breasts, chopped into large cubes

2 garlic cloves, crushed

2 tablespoons olive oil

2 tablespoons onion juice, extracted from one small onion, grated

12-15 bay leaves.

Place all ingredients in a large bowl or plastic bag, massage together, and allow to marinate for 1 to 2 hours. Remove and thread chicken pieces and bay leaves on sis skewers. Cook on reheated oiled griddle or charcoal grill for several minutes on each side and serve.

Turkish coffee set: Coffeepots (cezve) of varying sizes are available at many market stalls, especially in the streets around the Spice Market. Buy according to the number of cups you usually make or a little larger for the unexpected guest. Coffee cups come in a bowl style without handles, as well as those that resemble espresso cups. Look around for those that suit your style and budget.

Turkish tea glasses and double teapot: A double teapot (çaydanlık) is a must for serious tea drinkers. Choose one that will be large