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Showing results for tags 'food'.
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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) Kirma Mercan Keer-mah Mehr-jahn Bream (Black Spot) Lekeli Mercan Manda Göz Mercan Leh-keh-lee Mehr-Jahn Mahn-dah-Gooz Mehr-jahn Bream (Couches) Fangri Mercan Fahn-gree Mehr-jahn Bream (Red) Mercan Mehr-jahn Bream (Spot-tail Two-branded) Karagöz Kah-rah-gooz Bream (Striped) Çizgili Mercan Cheez-gee-lee Mehr-jahn Bluefish Lüfer Loo-fehr Bluefish (Small) Sarıkanat Sah-ruh Kah-naht Bluefish (Large) Kofana Ko-fah-nah Dentex Sinarit See-nah-reet Drum Minakop Mee-nah-kawp Eel Yılan Balığı Yuh-lahn Bah-loo-oo. Flounder Pisi Balığı Pee-see Bah-loo-oo Flying Fish Uçan Balık Oo-chahn Bah-look Gar Zargana Zahr-gah-nah Grouper Orfoz Or-fowz Grouper (White) Lahoz Lagos Girida La-hoz Lah-gows Gee-ree-dah Horse Mackerel İstavrit Ee-stah vreet John Dory Dulger Dool-gehr Leer Fish Akya Kuzu Balığı Ah-kyah Koo-zoo bah-loo-oo Mackerel Uskumru Oo-skoom-roo Mackerel (Spanish) Kolyoz Kowl-yowz Meagre (Brown) Eskina Eh-skee-nah Monkfish Kelerbalığı Keh-lehr-bah-loo-oo Moray Eel Muren Moo-ren Mullet Kefal Keh-fahl Mullet (Red) Barbunya Bar-boon-yah Mullet (Red Striped) Tekir Teh-kir Rock Fish Kaya Balığı Kah-yah Bah-loo-oo Rockling Gelincik Geh-leen-jeek Sand Smelt Cumus Joo-moosh Sardine Sardalya Sar-dahl-yah Scorpion Fish Lipsos Leep-sows Scorpion Fish (Brown) İskorpit Ee-skor-peet Sea Bass Levrek Lev-rek Sea Robin Kirlangiç Keer-lahn-geech Shark Köpek Balığı Koo-pek Bah-loo-oo Snake Blenny Kayiş Balığı Ka-ee-eesh Bah-loo-oo Sole Dil Deel Sturgeon Mersin Balığı Mehr-seen Bah-loo-oo Swordfish Kiliç Kee-leech Tuna Ton Balığı Tawn Bah-loo-oo Tuna (Skipjack) Çizgili Orkinos Cheez-gee-lee Or-kee-nos Turbut Kalkan Kahl-kahn Whiting Mezgit Mez-geet Wrasse (Green) Lapin Lah-peen Freshwater Fish English Turkish Pronunciation Carp Sazan Sah-zahn Catfish Yayın Balığı Yaee-yoon-bah-loo-oo Pickerel İzmarit Eez-mah-reet Trout (Mountain) Dağ Alabalık Dah Ah-lah-bah-look Trout (Speckeled) Dere Alabalığı Deh-reh Ah-lah-bah-look Flounder (River) Dere Pisisi Deh-reh Pee-see-see Trout (Lake) Göl Alabalığı Gool Ah-lah-bah-loo-oo Salmon Somon So-mone Pike (Northern) Turna Tur-nah Other Fish and Seafood English Turkish Pronunciation Crab Yengeç Pavurya Yen-gech Pah-voor-yah Crayfish, Crawfish Kerevides Keh-reh-vee-dehs Cuttlefish mürekkep Balığı Myoo-reh-kep Bah-loo-ooh Lobster Istakoz Ooh-stah-kawz Mussel Midye Mee-dyeh Oyster İstirinde ee-stee-reen-deh Shrimp, Prawn Karides Kah-ree-dehs Squid, Calamari Kalamar Kah-lah-mahr Tunny (Salted) Lakerda Lah-kehr-dah Ken Grubb As a special investigator for the North Atlantic Treaty Organization (NATO) and teacher for the University of Maryland, Ken Grubb has lived and worked in Turkey since 1997. He now lives in Antalya, where he researches and writes guides to help others live skillfully in Turkey.
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Hi, From where normally you purchase meat specially liver? Butcher or AVM? What are the differences? Which one is better and cost efficient? thanks
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Dear sirs, madames, I am living in turkey , from ankara , novadays , the population of the Street animals are getting bigger in my country , may be you see the topics about animal kiling , they were killed by wrong feding last days ı heard about many cats died because of wrong feding , they aet the fish on the garbage and which contained chemical material . Therefore , they were all die . It was so sad. which food we prefer when we are feding animals natural food or not -
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 pride of local housewives. The outer part is made of bulgur, but a thin type of bulgur which is called ‘köftelik bulgur’ ( you may need this word if you think about trying a Turkish version of Tabbouleh: 'kısır') . Those tiny bulgurs become elastic when wetted, and with addition of eggs, firm enough for frying or boiling. The dough made out of bulgur and eggs is divided into small parts which are given an egg-shape, with a hollow inside. Mince is fried with onion, then tomato paste, parsley, wallnut (crushed) and spices are added.. This material is placed in the hollows, the bulgur balls are closed and fried (or sometimes boiled). The amount of water needed to make a dough out of bulgur, and giving a shape to it is a matter of experience.. The only guaranteed way of enjoying this specialty is to have a neighbour from Urfa, Gaziantep or somewhere around!
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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 stranger knocking on your door on a winter day for something to make some soup was what you could find in your cellar ( in reality, a hungry stranger is invited in for a meal): flour, legumes, rice, erişte (home-made pasta), bulgur ( wheat boiled first and crashed into granules), and sun-dried vegetables, ( other material: dried fruits, pekmez, tomato paste, tarhana) and..and? this was all, except for butter and cheese, and some fried meat if you are not poor.. In those years, irrigation facilities were limited, the winters were harsh, so people had to depend on what they kept in stock.. We didn’t have the habit of stocking food, we were an urban family. Maybe because of that, the idea behind my grandma’s soup was a total surprise to all of us.. Rice and pasta, together, huh? And beans and green lentils, together? Well, this is the secret.. Actually I don’t remember what other components of the soup were, as my imagination changed them over time.. Whenever I wanted to cook something at home and couldn’t find much in stock, I tried a ‘grandma’s stone soup’.. I tried different combinations of pasta or erişte, rice and bulgur. Depending on the other material, I mean, peppers ,onions, etc, sometimes more pasta/erişte gave a better flavour, yet sometimes more bulgur.. Rice shouldn’t say the ‘final word’ here, it should remain as the secret hero.. Instead of pasta you can use erişte: the flavour of erişte is slightly different than pasta, because, its dough includes eggs, and, unlike pasta, which is made of durum wheat, erişte is made of ordinary wheat’s flour. Without any beans, only green lentils, mixed with this list of material, with or without tomato paste will make a good winter soup of this culture. If you add beans, you ‘ll have a more typical winter soup.. Dried vegetables depend on you: I prefer peppers.. As most of the components are starch based, the soup will have a sweet flavour, so you can add carrots, too.. If you have not tried yet, bulgur goes well with many soups. In particular if you want a thicker soup which is also richer in flavour.. It goes well with vegetables, meat, even with other wheat products like itself.. If you ever tried ‘ezogelin soup’ at restaurants and liked it, it is just another version of the winter-stone soup.. Use red lentils instead of green ones, don’t use pasta or erişte, only rice and bulgur, and, add onions and garlic, tomato paste, some spices (red and blackpepper, mint), you’ll have an ezogelin çorbası.. Ok, the measures are: red lentils: 1 tea cup , rice: 1 tablespoon or less, bulgur: 1 tablespoon, onion: a small one is enough, garlic: a small amount, depending on your choice, tomato paste: 1 tablespoon. Flour: 2 tablespoons Butter: 1 tablespoon or a little more, Water: 8 tea cups. Red pepper, blackpepper and mint. Fry onions an garlic together, add lentils, bulgur and rice, stir them for a few minutes, put some water and let them boil, when they become smooth enough, put the flour with butter in another pan and fry the flour a little, then add tomato paste, mix it with flour while stirring, add hot water and spices. When boiled, add the content of the other pan and let them boil until lentils are cooked enough.
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Looking to find some foragers in Turkey. I have been having a hard time finding anything online, and knowing this is mainly a very limited profession, I'm hoping someone on the board knows someone. Really wanting to find natural herbs, grasses, mushrooms, and wild fruits local only to Turkey. Any help would be appreciated. Justin
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I'm trying to get certain Turkish foods to run a business here in the States. NJ is one state over and they make the products, but they are a pain to deal with and we'd have to deal with the FDA and it's not me who'd have to get the paperwork done; it's NJ and they are dragging their feet. I was wondering if anybody knew of a food distributer that ships to the US that has a good reputation and won't cost an arm and a leg.
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At the Castle Restaurant in Kaleiçi, Antalya. Fried mussels with a tangy sauce, kebab style.
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Hello everybody, I recently came back to Izmir from Baltimore. I am of Turkish origin and spent about 9 years in the USA teaching. One of the many things I miss about the States is good pizza. I haven't been able to find it so far. Does anyone know of any place that makes good New York or Italian style pizza here? No Chicago style, please! Thanks, Ali
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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.
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If you are invited to a Turkish home for dinner, you might see a spread like this: Fish, lamb, or chicken. In this case i was Çinekop fish from the Marmara sea, Barbunya (a kind of beans), fava beans, salad, goat cheese, olives, Şakşuka (fried aubergine and potatos, green pepper, garlic and tomato sauce, red pepper with vinegar and garlic, fried cauliflour, Kısır (bulgar salad with ming, parsley, onion and other herbs), bread spreads such as haydarı (yoghurt with mint), and ground, spicy tomatos. And of course, rakı, Turkey's national alcoholic drink, which turns white when mixed with water. It is also called "lion's milk!). This delicious dinner was thanks to Arzu, who lives in Lara, Antalya.
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From the special report "where in the World is Matt Lauer" by MSNBC, featuring Turkish cuisine in Istanbul.
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