Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: hubblebubble on February 23, 2008, 14:46:12 PM
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Following on from the post about flour, it might be useful to have some english/ turkish translations for when hunting out those essential ingredients.
Heres my spice list:
Allspice -- Yenibahar
Aniseed -- Anason
Basil -- Fesleğen
Bay leaves -- Defne
Black Pepper -- Karabiber
Celery Powder -- Kereviz Tozu
Cinnamon(stick) -- Tarçin-çubuk
Cinnamon(powder)-- Toz Tarçin
Cloves -- Karanfil
Coriander -- Kisnis
Cress -- Tere
Cumin -- Kimyon
Currant -- Kusüzümü
Curry powder -- Köri
Dill -- Dereotu
Garlic powder -- Toz Sarimsak
Ginger -- Zencefil
Mint -- Nane
Nutmeg -- muskat
Onion salt -- Toz Soğan
Paprika -hot -- Pul Kirmizi Biber
Parsley -- Maydanoz
Pine nut -- Dolmalik Fistik
Rosemary -- Biberiye
Saffron -- Safran
Sage -- Adaçayi
Sesame seeds -- Susam
Tarragon -- tarhun
Thyme -- Kekik
Vanilla -- Vanilya
White Pepper -- Beyaz Toz Biber
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Bread: ekmek
bottle: sise
butter: tereya&g
flour: un
cheese: peynir
coffee: kahve
egg: yumurta
ice cream: dondurma
jam: reçel
margarine: margarin
milk: süt
lawfat milk: ya&gsiz süt, diyet süt or light süt
olive: zeytin
black olive: siyah zeytin
green olive: yesil zeytin
olive oil: zeytinya&g
macaroni: makarna
pickles: tursu
rice: pirinç
salt: tuz
sugar: seker
tea: çay
water: su
mineral water: soda or madensuyu
yoghurt: yo&gurt
above list for the grocer. i also have handy lists put together for the following: chemist/fish/butcher/fast food/fruit and veg/hospital.
they cover all the little things that can make the holiday more enjoyable. if its ok i can post them. is that ok with you scunner
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great more info
what is fillet steak,lambs liver,braising steak,please i have forgotten
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Boneless: kemiksiz
Breast (for chicken): gö&güs or tavuk bonfile
Chicken: Tavuk
Chicken thigh: tavuk budu
Chicken wing: tavuk kanadi
Foreleg: kol
Ground beef: kiyma
Lamb: Kuzu
Large stew beef: gulas
Leg: but
No-fat, lean: ya&gsiz
Rib: pirzola
Rump roast: dana nuar
Small stew beef: kusbasi
Steak: antirkot biftek
Tenderloin: bonfile
Veal, beef: Dana
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thanks bf thats a great help
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OK guys, heres a conundrum.....where on earth do we get double cream ? we have searched and searched but never found ? Either its not easily obtainable or they put it some where other than the dairy section !!! All that fruit and no double cream......? :o:(
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quote:
Originally posted by pookie
OK guys, heres a conundrum.....where on earth do we get double cream ? we have searched and searched but never found ? Either its not easily obtainable or they put it some where other than the dairy section !!! All that fruit and no double cream......? :o:(
Never found double cream but they do have UHT single cream which can be whipped, it's normaly found in most supermarkets usualy near the long life milk.
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I have in the past found thick cream - like Cornish Clotted cream. Did not attempt to whip it as was very thick. Found it in Migros. Called KAYMAK. Pronounced KAY (as in KYLIE) MAK (as in MACEDONIA)!
Was very nice, used it in creamy sauces/soup. Only had to use a little bit and even then because was so thick had to add milk to water it down.
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Just out of interest 8) How many of us actually cook full meals whilst on holiday?
We make breakfast and if we're still around a snack around lunchtime but very rarely cook our evening meal unless it's been to buy a cooked chook and toss some salad:D
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Anne: i would'nt look on it as a holiday unless i could go to the butchers, fishmongers etc and put together a meal fit for a king. cooking is a hobby, but trying the local ethnic cafe's and restaurants frequented by turkish workers is what our holidays are about. we just go native and have never been let down.when they see you coming in with the family and your kids know the names of most of the dishes and can ask for them in turkish ! heaven .only two weeks to go.
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Also be careful when using saffron in cooking. A pinch is normally enough in most recipes. Unless it is bought here, then a kilo is required.
:D
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i love to cook when we come out
have you seen that programme come dine
we all have a go at cooking a meal for 8-10 people on our complex at each others places, it's a great laugh
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:)I'm like Anne, dont do much cooking when we're away, but Kenny loves to do a corned beef hash when he gets fed up going to restraunts, or even a pan of scouse, which doubles up as goulash. ;)
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another handy list to have. i boring old f*** that i am, print and laminate these to bring on holiday. the one for the chemist and hospital have proved themselves over time. hope they help.
Döner; An old Turkish favorite. Compressed lamb and beef combination slowly spinning as it grilled on a vertical rotisserie by open flame. As it turns, the cone of meet is roasted by the flaved and then slowly carved down in very thin slices with a very long knife. Next the meat is served on pide with your choice of tasty tomato sauce, onions and lettuce, yo&gurt and by pilav.
Gözleme: A simple food however is very opten listed among the specialties in small eating spots. A very thin wrapped sheet of dough, similar to crepes baked on a curved sheet of metal and then filled with cheese and lettuce, potato, spinach, sausages. Also you can choose whether you want it with hot spices or not. It is served freshly made and can be covered with butter while warm. During weekends especially on Sundays, you can see old ladies opening the dough in the streets of Ortaköy and some other tourist areas.
Lahmacun: For sure you will see lahmacun somewhere. It is a delicious Turkish pizza, on a thin layer of pastry mince meat is spread - with tomato, onion, salt and parsley - spiced with red pepper from mild to hot. Suggest you rolling and then eat, other way you cannot even hold it straight. There is also findik (hazelnut) lahmacun which is much smaller than the original size and is usually served at the meat restaurants before the main dish.
Simit: A ring-shaped bread covered by sesame seeds is on the top rank among the simple pleasures in Turkish food. Simit can be found everywhere in Turkey being sold on the streets, sometimes displayed in small covered carts, sometimes on small stands, sometimes simply carried by a walking vendor, piled on his head. The simit, in spite of the slight variations in presentation, was always very light and rich in flavor, so much that usually you took it plain, as if it were a pastry. It makes an excellent resource for calming down the stomach in the middle of a hike, for example. Açma and çatal, usually displayed with simit, too worth the bite and the money.
Kokoreç: One of the favorite Turkish fast food made from sheep intestine. They put the meat with tomato, onion, and parsley into quarter or half bread. It is delicious! You can eat the best kokoreç in Kadiköy, Ortaköy and Balik Pazari.
Kumpir: Simply made from potatoes. Basically the potato is baked and cut then cheese and salt put into it and mixed. Later various kinds of food such as Russian salad, green and black olive, pickle, pea, mushroom, sausages, corn etc can be added according to your choice. Try once this delicious food, you won't regret.
Köfte ekmek (meat balls & bread): One of the best foods you can find in the streets. Usually sold in mini vans. In the bread you can have onion, hot spice, tomato, salad, parsley, and of course meatballs. Usually it is added to quarter or half bread. The minivans are everywhere so you can find them easily and have a great meal in your car or while hanging around and they usually serve till dawn. But keep in mind that some may not be very hygienic.[xx(]
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:)Your so clever BF, be careful cos they'll all be ringing you to drag you round the Tuesday market, ;)
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Kokoreç = delicious [xx(], not for me I'm afraid:D
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for those of you who enjoy buying fresh on holiday, another handy list.
Following are the list of fish still available and the season when they are the most delicious.
Barbunya (red mullet), from April to July
Çinekop (young of blue fish) after October
Çipura (gilt-head bream), all throughout the year. The most famous Aegean Sea fish. However recently it has been raised at sea farms, therefore you can meet both sea and culture Çipura. Obviously, sea Çipura is the most delicious.
Dil Bali&gi (sole) all throughout the year. Fried is recommended.
Fener bali&gi (angler fish) all throughout the year.
Gelincik bali&gi (rockling fish) from May to August. Also known as gaya fish among the Jewish community. With the belief that being the first fish eaten after starving at Sinai desert it is considered sacred. It is a tradition of Jews to cook this fish on Fridays.
Gümüs bali&gi (sand smelt) February, March
Hamsi (anchovy), from December to February. Although small, one of the most famous Black Sea fish. Delicious with various cooking styles such as frying, steaming etc.
iskorpit (scorpion fish), from May to July. Since it has poisonous thorns absolutely let the fisherman clean off.
istavrit (horse mackerel), all throughout the year. It is very enjoyable to catch this fish during spring and summer on the pavements of Bosphorus coasts.
izmarit (blotched picarel), from February to April. Again it is very enjoyable to catch this fish during spring and summer on the pavements of Bosphorus coasts
Kalkan (turbot), from February to April. A Black Sea fish. The ones weighing 4-5 kg. are eligible. For it has thick spine and fishbone always let fisherman clean off.
Karagöz (sea bream), all throughout the year. One of the most delicious fish of Turkish seas.
Kaya bali&gi (goby), all throughout the year.
Kefal (gray mullet) from January to March.
Kiliç bali&gi (sword fish), from August to April. One of the most delicious fish, but unfortunately it is almost impossible to find nowadays. Most fish served as Kiliç in the restaurants are shark or other white fish.
Kirlangiç (red gurnard), from April to September. One of the most precious fish soups of which is more than delicious.
Kofana (large bluefish), from September to January
Kolyoz (chub mackerel), from July to September
Levrek (sea bass), all throughout the year. This rare fish has recently been raised at sea farms; therefore you can meet both sea and culture sea bass. Of course sea levrek is more delicious.
Lüfer (bluefish), from September to January. The king of the Turkish seas.
Mercan (red sea bream), all throughout the year
Mezgit (whiting), all throughout the year. Can be seen on the stands of fish sellers almost every day.
Orfoz (grouper), all throughout the year
Orkinos (tuna fish), a kind of fish that cannot be seen on the stands of fishermen. They are used for canning purpose only
Palamut (bonito), from August to January. A black sea fish. Richer than other fish with vitamin A and D.
Sardalya (sardine), from July to October
Tekir (striped goat fish), from February to July
Torik (large bonito), from September to November
Uskumru (mackerel), from November to January. Once the most popular fish of Marmara! However now you can only find the imported Norwegian mackerel. Most of the fishermen try to convince you that chub mackerel they sell is mackerel. Don't believe.
Zargana (garfish, garpike), March and April
Tight lines you guys
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do you have time to sunbath at all? ;)
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anne: your the first kind person to ask after meee. i'm starting to fill up, getting in touch with my feminine side. :D
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bigfellow thank you very much, very informative an effes for you if we ever meet in fethiye
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bigfellow thank you very much, very informative an effes for you if we ever meet in fethiye
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cant do much more for you shoppers/cooks/tasters.
hope the lists are of some use. it is nice sometimes to shop and cook on holiday.
Vegetables:
vegetable: sebze
artichokes: enginar
asparagus: kuskonmaz
bean: fasulye
Brussels sprout: Brüksel lahanasi
cabbage: lahana
carrot: havuç
cauliflower: karnibahar
corn: misir
cucumber: salatalik
eggplant: patlican
garlic: sarimsak
string bean: çali fasulye
green pepper: yesil biber
leek: pirasa
lettuce: marul, yesil salata
mushroom: mantar
okra: bamya
onion: so&gan
pea: bezelye
potato: patates
radish: turp
red pepper: kirmizi biber
tomato: domates
zucchini: kabak
Fruits:
fruit: meyva
apple: elma
apricot: kayisi
banana: muz
cherry: kiraz
sour or black cherry: visne (sour and darker, used for jam and juice)
grapefruit: greyfurt
melon: kavun
orange: portakal
peach: seftali
pear: armut
pineapple: ananas
pomegranate: nar
strawberry: çilek
tangerine: mandalina
watermelon: karpuz
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during our trips to soucak just outside kusadasi, we became friendly with an old woman who used to make gozleme, on the side of the road. wondering if she has a cousin in calis doing business.
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Big fellow well done great list,my confusion is when I go the market and see the different vegtables and not knowing what goes with what and how to cook them, so we usually stick with what we know, but would like to try some of the vegtable cooking dishes, names not good to me as i have no idea what they look like, we got the books but they don't show pictures of the raw veg only finished meals.
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thanks again
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Here is another great list, so useful.
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Just going back over these lists ready for our return..brilliant aren't they. So useful. What happened to Big Fellow?