Copy of `Foodler - Turkish food glossary`

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Foodler - Turkish food glossary Category: Food and Drink > Turkish food Date & country: 03/06/2011, USA Words: 76

Adana
Spicy skewered ground meat, named after the southern city where it originated.

Anchuez
Anchovy

Ashure
A Turkish pudding made from cereals, dried and fresh fruits, nuts, sugar, and spices.

Az Pishmish
rare

Badem
Almonds

Baharat
Spices

Bal
Honey

Beyaz
White

Beyaz Sharap
White wine

Biber
Pepper

Bira
Beer

Buz
Ice

Buzlu Su
Ice water

Cacik
Grated cucumber made from diluted yogurt, garlic, and salt. Sprinkled with dill and olive oil.

Ceviz
Walnut

Chilek
Strawberry

Cig KAfte
Spicy balls of bulgur and raw minced beef.

Cracked-wheat Pilav
A steamed rice dish made from whole onions, green peppers, and sliced tomatoes. Sauteed in butter and boiled in beef stock.

Dolma
The generic term for stuffed vegetables; a derivative of the Turkish verb "doldurmak" meaning "to fill" or "to stuff". The most commonly used vegetables are zucchini, aubergine, tomatoes, cabbage, and grapevine leaves.

Dondurma
Ice cream

Ekmek
Ordinary white Turkish bread

Elma
Apple

Et
Meat

Findik
Filbert or hazelnut

Gullac
Thin sheets of pastry in a milk and rosewater sauce.

Ham Sheker
Brown sugar

Hanim Gobegi
Small sweet cake

Hazirlop
hard-boiled

Hiyara
Cucumber

Ishkembe
Tripe

Kabak Tatlisi
An unusual dessert made by cooking pieces of pumpkin in syrup.

Kahvalti
Breakfast

Kakao
Cocoa

Kara
Black

Karanfil
Clove

Karnibahar
Cauliflower

Kavun
Melon

Kayisi
Apricot

Keskul
A milk pudding made from coconuts.

Kozleme
grilled

Kuzu
Lamb

Lahmacun
Meat pide

Limon
Lemon

Mantar
Mushroom

Maydanoz
Parsley

Meze
Similar to Spanish tapas, meze is the general category of successive small dishes that begin the Turkish meal. These are eaten, along with wine or raki, until the main course is served. Meze specialties exalt the originality and skill of a restaurant. The bare minimum meze includes slices of honeydew melons, creamy feta cheese, an...

Muhallebi
The "milk desserts"; light or thick puddings made from milk, starch, and rice flour.

Nane
Mint

Oklave
A long, smooth, tapered rolling pin used to roll flatbreads and filo.

Oturma
Simmered and fried stuffed vegetables filled with browned spices.

Pane
breaded

Pekmez
Grape molasses

Pide
Flattened oval bread. This "Turkish pizza" is served plain or meat filled.

Pilaki
A Turkish dish consisting of beans, onions, and olive oil. Served with lemon.

Prizolla
Extra thin grilled lamb chops seasoned with sumac and thyme.

Recheli
Jam

Sach
The curved Turkish griddle used to cook yufka, filo, or borek.

Sakiz
A Turkish term describing the resin from the mastic tree

Sarimsak
Garlic

Seker
sugar

Sheftali
Peach

Shis Kebab
Grilled cubes of skewered meat

Simit
Sesame seed rings

Sis Kebab
Grilled cubes of skewered meat

Soguk
cold

Sucuk
A Turkish meat made from lamb and beef. Similar to pepperoni.

Sumac
The ground berries of the edible sumak. These berries impart a tart lemon taste.

Sut
Milk

Tandir
A beehive-shaped oven used to bake pide and other Turkish breads.

Tava
A Turkish term referring to a frying pan, or food that has been breaded and fried.

Taze
fresh

Tuz
Salt

Uzum
Grape

Yogurt Tatlisi
made with yogurt

Zerde
Sweet rice pudding made with saffron, one of the most expensive and richest spices.

Zeytinagli
Olive oil