Zeytinyaglilar Appetizers with olive oil Sarma Stuffed grape leaves Kisir Bulgur salad Turkish tabbouleh Corbalar Soups Mercimek corbasi ID: 793482
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Slide1
VOCABULARY OF COOK BOOK
Slide2VOCABULARY OF COOK BOOK
Zeytinyaglilar
/
Appetizers
with
olive
oil
Sarma :
Stuffed
grape
leaves
Kisir
: Bulgur
salad
(
Turkish
tabbouleh
*
)
Corbalar
/
Soups
Mercimek
corbasi
:
Red
lentil
soup
(
English
recipe
is
Yayla
corbasi
:
Yogurt
soup
with
rice
Et yemekleri / Main
dishes
with
meat
Doner
:
gyro
Pide:
Turkish
pizza
Manti :
Dumplings
with
meat
,
served
with
garlic
yogurt
(
Turkish
ravioli
*)
Slide3VOCABULARY OF COOK BOOK
Alinazik kebabı: An Antep
speciality
of
smoked
aubergine
puree
with
yogurt
,
topped
with
minced
lamb
kebab
Arnavut ciğeri:
Calf
liver
cubes
,
coated
with
flour
,
deep
fried
Bulgur pilavı:
Steamed
bulghur
Çiğ börek:
Fried
’
puff
’
pies
with
minced-lamb
filling
Çiğ Köfte:
Spicy
raw
beef
with
bulghur
Çoban salatası:
Salad
of
tomatoes
,
cucumber
,
onions
and
green
pepper
Dalyan köfte:
Meat
loaf
Ezo
gelin çorbası:
Lentil
and
bulghur
soup
Slide4VOCABULARY OF COOK BOOK
Slide5VOCABULARY OF COOK BOOK
Fasulye piyazı:
Boiled
white
beans
and
onion salad, vinegar dressingFava: Fava bean puree
Ispanaklı Kol Böreği: Baked phyllo pastry, rolled with spinach
İnegöl köfte:
Beef
patties
, İnegöl
style
İzmir köfte:
Beef
patties
with
tomato
sauce
Kalamar tava:
Fried
calamari
Kabak mücver:
Courgette
fritters
Katmer: ’Katmer’, an Antep
specialty
of
lightly
sweetened
baklava
pastry
layers
with
pistachio
filling
Keşkül: ’
Keshkule
’,
milk
pudding
with
almond
flour
Köfte: ’
Kofte
’,
beef
patties
Slide6Slide7VOCABULARY OF COOK BOOK
Kuru fasulye:
Braised
white
beans
and
lamb in tomato sauceLahmacun: ’Lahmadjun’, thinly spread flat
bread rounds, topped with spicy minced-lambMantı: ’Manti’, mince-filled
pasta
bags
,
garlic
yogurt
sauce
Menemen:
Scrambled
eggs
with
tomato
,
onion
and
green
peppers
Pastırma: ’
Pastirma
’, Kayseri-
style
cured
beef
Patlıcan salatası:
Smoked
aubergine
/
eggplant
puree
Patlıcan közleme:
Smoked
aubergine
puree
Peynirli kol böreği:
Baked
phyllo
pastry
,
rolled
with
cheese
Peynirli pide:
Baked
flat
bread
(pide)
with
feta
cheese
topping
Peynirli yumurtalı pide:
Baked
flat
bread
(pide)
with
minced-beef
and
egg
topping
Slide8Slide9VOCABULARY OF COOK BOOK
Pilav:
Plain
’
pilaff
’
rice
Puf böreği:
Fried ’puff’ pies with cheese fillingSakızlı muhallebi:
Milk pudding with natural mastic flavorSimit: ’Simit’, Turkish
sesame
bread
-ring
Sucuk: ’
Sudjuk
’, A
local
garlic-beef
sausage
specialty
Sucuklu yumurta:
Fried
eggs
with
’
Sudjuk
’
Tas kebabı:
Sauteed
and
steamed
lamb
cubes
Tandır:
Pit-roasted
lamb
Slide10VOCABULARY OF COOK BOOK
Tatlilar
/
Desserts
Baklava : Baklava , Filo
dough
with
nuts and syrupSekerpare: (Sugar bit) Semolina cookies
with syrupRevani : Semolina cake with syrupKadayif:
Shredded
filo
dough
with
syrup
Lokum :
Turkish
delight
(
Turkish
candy with starch,
sugar
and
nuts
,
covered
with
confectioner's
sugar
)
Gullac
:
Starch
wafers
in
milk
syrup
Yogurt
tatlisi
:
Yogurt
cake
with
syrup
(English
recipe
is
Asure
:
Noah's
pudding
(English
recipe
is
Slide11Tatlilar
/
Desserts