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| Aci |
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| Adana |
| Spicy skewered ground meat, named after the southern city where it originated. |
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| Ak Ekmek |
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| Anchuez |
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| Armut |
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| Ashure |
| A Turkish pudding made from cereals, dried and fresh fruits, nuts, sugar, and spices. |
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| Ayran |
| A Turkish drink made from beaten yogurt, cold water, and salt. |
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| Az Pishmish |
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| Az Shekerli |
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| Badem |
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| Badem Tatlisi |
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| Baharat |
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| Baklava |
| A Turkish dessert made of paper-thin layers of pastry, chopped nuts, and honey. One of the most well-known sweets associated with Turkish cuisine. |
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| Bal |
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| Balik |
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| Beyaz |
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| Beyaz Penir |
| Medium soft-brined cheese |
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| Beyaz Sharap |
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| Bezelye |
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| Biber |
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| Biftek |
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| Bira |
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| Bulgur |
| A nutritious staple in the Middle East, bulgur consists of wheat kernels that have been steamed, dried, and crushed. This whole wheat has a tender, chewy texture, and a nut-like flavor. |
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| Buz |
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| Buzlu Chay |
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| Buzlu Su |
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| Borek |
| Thin sheets of dough that are layered, folded into various shapes, stuffed with cheese or meat, and grilled, baked, or fried. Boza: a popular fermented barley drink |
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| Cacik |
| Grated cucumber made from diluted yogurt, garlic, and salt. Sprinkled with dill and olive oil. |
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| Cay |
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| Ceviz |
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| Chig |
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| Chilek |
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| Chorba |
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| Cig KAfte |
| Spicy balls of bulgur and raw minced beef. |
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| Cracked-wheat Pilaf |
| A steamed rice dish made from whole onions, green peppers, and sliced tomatoes. Sauteed in butter and boiled in beef stock. |
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| Cracked-wheat Pilav |
| A steamed rice dish made from whole onions, green peppers, and sliced tomatoes. Sauteed in butter and boiled in beef stock. |
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| Dereotu |
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| 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. |
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| Domates |
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| Dondurma |
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| DAner Kebab |
| A Turkish kebab made by stacking alternating layers of ground meat and sliced leg of lamb on a large upright skewer, then slowly rotating them in front of vertical grills. As the outer layer of the meat is roasted, thin slices are shaved and served. |
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| Ekmek |
| Ordinary white Turkish bread |
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| Ekshi |
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| Elma |
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| Erik |
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| Et |
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| Fasulye |
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| Findik |
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| Gazo |
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| Gullac |
| Thin sheets of pastry in a milk and rosewater sauce. |
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| Guvech |
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| Ham Sheker |
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| Hamsi |
| A small fish similar to anchovy. |
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| Hanim Gobegi |
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| Havuc |
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| Hazirlop |
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| Helva |
| A sweet-meat dessert made by pan-sauteing flour, semolina, and pine nuts, in butter, sugar, and water. |
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| Hiyara |
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| Incir |
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| Ishkembe |
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| Izgara |
| "mixed grilled meat"; mixed grills are likely to include kafte (lamb chops) or sis (select cubes of meat). This dish is mixed with special spices, eggs, and grated onions, and then carefully shaped into balls, oblongs, rounds or long patties. |
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| Kabak Tatlisi |
| An unusual dessert made by cooking pieces of pumpkin in syrup. |
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| Kadayif |
| Finely-shredded pastry baked in syrup |
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| Kahvalti |
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| Kahve |
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| Kakao |
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| Kalonji |
| A small, black, peppery seed used to flavor. |
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| Kara |
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| Kara Biber |
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| Karanfil |
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| Karides |
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| Karnibahar |
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| Karpuz |
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| Kavun |
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| Kavurma |
| Small cubes of braised, browned lamb. Served in stews. |
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| Kayisi |
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| Kekik |
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| Keskul |
| A milk pudding made from coconuts. |
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| Kizartma |
| A Turkish cooking term meaning "browned in oil" |
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| Kozleme |
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| Kuru |
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| Kuzu |
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| KAfte |
| A Turkish term describing ground meats, bulgar, and/or rice. KAfte is skewered, baked, or fried. |
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| Lahmacun |
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| Leblebi |
| Roasted and dried chickpeas commonly prepared in appetizers. |
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| Limon |
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| Lokum |
| A Turkish delight made from sugar, cornstarch, gelatin, and grape juice. This gelled sweet is made by frying soft pieces of yeast dough in oil, dipping them in syrup, and mixing them with hazelnuts and pistachios. One of the most well-known sweets associated with Turkish cuisine. |
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| Mantar |
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| Manti |
| Small pasta dumplings of dough, filled with minced meat. Similar to ravioli, manti is traditionally complemented with generous servings of garlic yogurt, a dash of melted butter, and paprika. |
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| Maydanoz |
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| Meyve |
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| 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, and freshly baked bread. A typical meze menu includes dried and marinated mackerel, fresh salad greens in thick yogurt sauce with garlic, plates of cold vegetable dishes cooked or fried in olive oil, savory deep-fried mussels and calamari, tomato and cucumber salad, fish eggs, humus chick peas mashed in tahini, bulgur, raw kofte, marinated stuffed aubergine, red lentil balls, and peppers with spices and nuts. |
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| Misir |
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| Muhallebi |
| The "milk desserts"; light or thick puddings made from milk, starch, and rice flour. |
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| Muz |
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| Nane |
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| Nigella |
| A small, black, peppery seed used to flavor. |
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| Oklave |
| A long, smooth, tapered rolling pin used to roll flatbreads and filo. |
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| Orta |
| A Turkish term meaning "medium", as in medium-sweet coffee. |
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| Oturma |
| Simmered and fried stuffed vegetables filled with browned spices. |
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| Pancar |
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| Pane |
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| Pastirma |
| Heavily-spiced, sun dried, cumin-fenugreek preserved beef |
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| Pekmez |
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| Peynir |
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| Pide |
| Flattened oval bread. This "Turkish pizza" is served plain or meat filled. |
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| Pilaf |
| A steamed rice dish often made with meat, shellfish, or vegetables in a seasoned broth. Along with bread, pilav is another staple in the Turkish kitchen. The most common versions are cracked-wheat and rice. The Turkish pilaf is distinguished by its smooth, soft buttery morsels of rice. |
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| Pilaki |
| A Turkish dish consisting of beans, onions, and olive oil. Served with lemon. |
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| Piyaz |
| A dried bean, egg, and vegetable salad. |
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| Prizolla |
| Extra thin grilled lamb chops seasoned with sumac and thyme. |
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| Raki |
| The anise-flavored, stirred, national Turkish drink. Sometimes referred to as "lion's milk" because of its intense flavor. |
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| Recheli |
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| Revani |
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| Sach |
| The curved Turkish griddle used to cook yufka, filo, or borek. |
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| Sahlep |
| A popular drink made from powdered iris root. |
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| Sakiz |
| A Turkish term describing the resin from the mastic tree |
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| Sarap |
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| Sarimsak |
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| Sarma |
| A generic Turkish term that refers to any dish of wrapped grape or cabbage leaves. Fillings are either minced meat or rice. |
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| Seker |
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| Sekerpare |
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| Sheftali |
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| Shis |
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| Shis Kebab |
| Grilled cubes of skewered meat |
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| Sicak |
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| Simit |
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| Sis |
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| Sis Kebab |
| Grilled cubes of skewered meat |
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| Sis kafte |
| Pieces of grilled, skewered meat. Commonly referred to as shis kebab in the West. |
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| Soguk |
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| Steak Tartar |
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| Sucuk |
| A Turkish meat made from lamb and beef. Similar to pepperoni. |
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| Sulu Yemek |
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| Sumac |
| The ground berries of the edible sumak. These berries impart a tart lemon taste. |
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| Sumak |
| The ground berries of the edible sumak. These berries impart a tart lemon taste. |
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| Sut |
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| Tahini |
| Widely used in Middle Eastern cooking, tahini is a thick paste made of ground sesame seeds. |
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| Tandir |
| A beehive-shaped oven used to bake pide and other Turkish breads. |
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| Tatlisi |
| A Turkish term for sweets or desserts. |
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| Tava |
| A Turkish term referring to a frying pan, or food that has been breaded and fried. |
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| Tavukgogsu |
| A Turkish dessert made from white chicken breast. |
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| Taze |
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| Terbiy |
| A sauce made from egg and lemon juice. Frequently tops koftes, dolmas, and vegetable dishes. |
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| Tuz |
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| Un |
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| Uzum |
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| Yeshil Zeytin |
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| Yogurt Tatlisi |
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| Yumurta |
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| Zerde |
| Sweet rice pudding made with saffron, one of the most expensive and richest spices. |
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| Zeytin |
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| Zeytinagli |
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