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Showing results for tags 'cuisine'.
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Turkish for Spices and Condiments English Turkish Pronunciation Basil Fesleğen Fes-leh-ehn Bay Leaf Defne Yaprağı Def-neh Yap-rah-ooh Cilantro Coriander Kişniş Keesh-neesh Cinnamon Tarçin Tahr-cheen Cinnamon Stick Çubuk Tarçin Choo-book Tahr-cheen Cummin Kimyon Keem-yohn Curry
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Saltwater Fish English Turkish Pronunciation Anchovy Hamsi Hahm-see Angler Fish Fener Balığı Feh-nehr Bah-loo-oo Bogue Kupez Altınkusak Koo-pes Ahl-toon-koo-sahk Bonito Palamut Pah-lah-moot Bream (Common) Çıpura Choo-poo-rah Bream (Annular) İzmarit Eez-mah-reet Bream (Axillary
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Coriander is not known much..Only some local folks appreciate it, like the Southestern Anatolia people..But it occupies a very important place in Antakya cuisine, and let me share a secret with you: if there is no coriander in the famous Antakya dürümü (stuffed rolls), it is never an Antakya dürümü in the real sense! Sure, the paste of a local variety a red pepper shouldn't be ignored. Coriander, or Coriandrum sativum, is called 'kişniş' in Turkey: Kishnish. As far as I know, only its seeds are used. It has a unique and strong aroma. Maybe because of this, it is not so widely used as mayb
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I went to Senirkent, an Isparta town, at the weekend. I was surprised to see those small white berries, namely mersin (myrtle or Myrtus communis) as mersin is a typical Mediterranean fruit and grown in gardens for its medical benefits and fragrant flowers (even leaves and branches)..The berries have a strong taste, and, although it is so common, I hardly met anybody who ate the berries..They are abundant and free in the coastal towns, but in that town market of Isprata , expensive!! Who buy them and why? I think the news about its medical benefits are widespread now. But again, there is a con
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What would you do, if you want some pudding in the middle of the winter, made of something other than milk? But you have beans,chickpeas, wheat, raisins, dried appricots, dried figs.. in your cellar, don’t you? Oh yes, oranges are on the market, what about the fantastic aroma of orange peels? Even more you can add: peanuts, hazelnuts, actually I should say, whatever the nut you love, pinenuts, for instance..! Then red currents, cinnamon, cloves.. Red currents and cinnamon bars maybe put in the puding or stay on top, but you can add cloves while cooking (in a small bag, to take it ou
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Adana kebab is ground lamb, mixed with spices, wrapped around a blade-like skewer, and roasted. -
Aşure (ah-shuh-reh) pudding is, according to legend, what Noah made when food was getting scarce on the ark. He mixed what was left, including apricots, raisins, currants, figs, pine nuts, walnuts, hazelnuts, chick peas, and navy beans. Then he threw in some sugar and fruit juices. It is probably the oldest desert in the world. It is also a symbol of friendship. When someone makes Aşure, they typically make a lot of it, expecting to share it with many friends. Today you can find Aşure pudding in patisseries throughout Turkey.
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Strangely enough, Çöp means "trash" in Turkish, but it also means little parts of meat. It's small bite-sized pieces of lamb, with fat in between, on a wooden skewer.
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Courtesy of Reci's restaurant, on Plevne Bulvarı, near Lozan Circle in Alsancak, Izmir. Recis serves excellent pasta and other food, a welcome relief if you ever get tired of the usual Turkish fare.
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Beyti Kebab is wrapped in dough and served with yoghurt.
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The ice cream for sale on the streets of Turkey is probably different than you're used to. It has additional "gum" in it to make it chewy. The vendors constantly stir it, and often do various stunts with it on the end of their long spoons.
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A common scene on the streets of Turkey, especially during the winter months.
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The walkway, lined with Turkish restaurants and a hundred umbrellas for shade.
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An entire complex serving Turkish street food, and also finer cuisine.
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An entire complex serving Turkish street food, and also finer cuisine.
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The answer: the mother and her daughter! No, nobody fell into the cauldron by accident, don’t worry!! ‘Analı kızlı’ is the name given to a soup, probably by a funny housewife first, which means ‘ with mother and daughter’..In this cast, mother is the egg-sized balls made of bulgur, enveloping fried mince (the famous ‘içli köfte’) while the daughter is only the small bulgur balls with no mince inside..yet there is one more actor or actress whose name is forgotten: meat cubes (what do you suggest?) Yes, ‘içli köfte’ is the famous speciality of the Southeastern Anatolia cuisine, and the pr
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It was the first visit of my grandma after I was born.. As she lived abroad, she couldn’t find an earlier chance to see her granddaughter. So, I had grown enough to appreciate the fantastic dolls and toys she brought with her. . Two things remained in my memory from this visit: A big Mickey Mouse with a broad smile on his face and a soup, which we all loved and called it ‘grandma’s soup’. However, when I later read the tale of ‘Stone Soup’ , ‘a-ha!’ I said to myself, ‘this must be my grandma’s soup!’ Yes, it was.. In the Central Anatolia town we lived, all you could give to a hungry s
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Kızılcık, the bright red beauty of this pale but peaceful autumn..Maybe I should call it the autumn ruby..I mean, yes, cornels or cornelian cherry (or Cornus mas).. Not bright red always , there are many varieties in this Anatolia, one of which is has a color between light brown and orange. Actually this was the type I knew in the name of ‘kızılcık’, like most of the Central-Anatolian people, therefore, I was extremely surprised when I met those big ( as big as an olive), bright, and a little juicy , transparent- red fruits called ‘ergen’ , in Elmalı (Antalya) , as I didn’t expect that t
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Pomegranate syrup is the name given to it, but actually it is not a syrup in the real sense, as there is no sugar added to it.. It is simply pomegranate juice, boiled for hours, until it becomes a thick liquid, and caramelized to some degree.. Unlike the syrups on the market with different labels, giving the impression that they are the pomegaranate syrup, the real pomegaranate syrup, as it is understood in the local tradition, has no additive whatsoever..and if you have tasted the original one, like me, you wouldn’t buy them. If you still buy them, read the ingredients: there must be wr
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Do you think the pilau served at restaurants or probably at dinners you are invited is the whole story of Turkish pilau? No!! The Ottoman, therefore İstanbul traditon of food consumption was richer than the other parts of the country in some respects.. Pilau is one example for that. Today people hurriedly cook plain pilau as a side dish, or sometimes add ‘şehriye’ (small sized pasta produced for making pilau or soup). But the truth is more tasty than this!. Here is a list of the material traditionaly used and still in use with rice: Almond (badem) Blackcurrent (kuş üzüm
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Probably anybody who lived in Turkey for a period long enough to taste at least the basic Turkish foods has already heard of Tarhana.. Yes, that powder, with a sweet soft orange tone, having a unique aroma.. This aroma is so unique that, you cannot confuse it with another food; if something smells like tarhana, yes, it is tarhana, yet, there is no standard way of preparing tarhana!! The only two standard ingredients are flour and yoghurt; to this material, you can add anything you like from a long list of vegetables, herbs, legumes, even fruits; you can add them raw and grinded, or boile
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It means "chopped lamb, served on a hot tile, with cheese. They also throw in some vegetables, bread, and toppings.
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Çinekop, a fish from the sea of Marmara.
