Author Topic: Turkish food shopping  (Read 10937 times)

0 Members and 1 Guest are viewing this topic.

Offline Scunner

  • Chairman of the Bored
  • Administrator
  • Prolific Member
  • *****
  • Posts: 45714
  • Age: 57
  • Location: Perthchester
Turkish food shopping
« Reply #10 on: February 24, 2008, 15:41:17 PM »
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



Offline puma

  • Prolific Member
  • *****
  • Posts: 10534
  • Location: United Kingdom
Turkish food shopping
« Reply #11 on: February 24, 2008, 16:07:49 PM »
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

Offline laffa

  • benitez
  • Prolific Member
  • *****
  • Posts: 8547
  • Location: United Kingdom
Turkish food shopping
« Reply #12 on: February 24, 2008, 18:53:54 PM »
 :)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. ;)

Offline bigfellow

  • Full Member
  • ***
  • Posts: 156
  • Location: Ireland
Turkish food shopping
« Reply #13 on: February 25, 2008, 10:49:05 AM »
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(]

Offline laffa

  • benitez
  • Prolific Member
  • *****
  • Posts: 8547
  • Location: United Kingdom
Turkish food shopping
« Reply #14 on: February 25, 2008, 17:55:31 PM »
 :)Your so clever BF, be careful cos they'll all be ringing you to drag you round the Tuesday market, ;)

Offline philrose

  • Sr. Member
  • ****
  • Posts: 2318
  • Location: Turkey
Turkish food shopping
« Reply #15 on: February 26, 2008, 05:59:56 AM »
Kokoreç = delicious [xx(], not for me I'm afraid:D

Offline bigfellow

  • Full Member
  • ***
  • Posts: 156
  • Location: Ireland
Turkish food shopping
« Reply #16 on: February 26, 2008, 18:49:18 PM »
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

Offline Anne

  • A Barmaid, From Hell
  • Global Moderator
  • Prolific Member
  • *****
  • Posts: 6812
  • Location: United Kingdom
Turkish food shopping
« Reply #17 on: February 26, 2008, 18:52:36 PM »
do you have time to sunbath at all? ;)

Offline bigfellow

  • Full Member
  • ***
  • Posts: 156
  • Location: Ireland
Turkish food shopping
« Reply #18 on: February 26, 2008, 19:01:16 PM »
anne: your the first kind person to ask after meee.  i'm starting to fill up, getting in touch with my feminine side. :D

Offline michael

  • Jr. Member
  • **
  • Posts: 76
  • Location: United Kingdom
Turkish food shopping
« Reply #19 on: February 26, 2008, 20:40:23 PM »
bigfellow thank you very much, very informative an effes for you if we ever meet in fethiye




Share me

Digg  Facebook  SlashDot  Delicious  Technorati  Twitter  Google  Yahoo
Smf