Food and Language in Turkey

PIES AND PASTA PRODUCTS

In Turkey, flour products are sacredly revered and enjoyed success. Throwing away bread is considered a great sin, dropping it on the ground is also considered blasphemy. It should be raised, kissed and applied to the eye. In Turkey, no dish is served without bread.

His presence on the table is necessary. During a meal without it, they are not satiated. In short, tstol covered without bread is like a flower garden without roses. For an Anatolian, bread and flour products are symbols of prosperity and abundance. Thin cakes (yufka) on water with salt are the main ingredients of national puff pastries. The dough fermented with water, vinegar, eggs, milk, yogurt, olive or butter is prepared with meat, chicken, fish, bean, cheese, vegetable fillings and dishes that no Turk can refuse. Pies differ in shape, method of preparation, fillings. Potato pies (kol take care) differ in their shape, resembling a hand (kol); pies “cigara beregi” – elegant and appetizing, have a crispy crust; pies with zucchini filling are cooked on a whole flat cake (yufka) and baked in the oven. Another type of layer cake (“su beregi”) is the most popular and widespread. This type of pie is made from tortillas scalded with hot water and stuffed with herbs, cheese or minced meat. Among the dishes made from white flour, the most common and favorite, requiring patience, are Kaiserin dumplings. Dumplings, which are skillfully cooked in Kayseri, are somewhat reminiscent of Italian ravinoli, however, the filling, unlike ravioli, is not vegetable, but minced meat with onions. Served with yogurt and red pepper sauce. cheese or minced meat. Among the dishes made from white flour, the most common and favorite, requiring patience, are Kaiserin dumplings. Dumplings, which are skillfully cooked in Kayseri, are somewhat reminiscent of Italian ravinoli, however, the filling, unlike ravioli, is not vegetable, but minced meat with onions. Served with yogurt and red pepper sauce. cheese or minced meat. Among the dishes made from white flour, the most common and favorite, requiring patience, are Kaiserin dumplings. Dumplings, which are skillfully cooked in Kayseri, are somewhat reminiscent of Italian ravinoli, however, the filling, unlike ravioli, is not vegetable, but minced meat with onions. Served with yogurt and red pepper sauce.

If you happen to visit Istanbul and watch the feeding of seagulls with bread Smiths (bagels) flying directly from the board of ships, ships and sandals, do not be surprised. In Turkey, even birds are addicted to flour.

PILAF

Rice pilaf – the pedigree of this dish leads to ancient Chinese culture. In the Ottoman Empire, after a hearty dinner, but before serving dessert, it was customary to treat them to fragrant pilaf.

According to agooddir, pilaf cleansed the palate. Nowadays, pilaf is served as a side dish for vegetable and meat dishes. Since the time of the Ottoman Empire, this dish has been considered indispensable in both palace and folk cuisines. Excluding breakfast, plov can be consumed at any time of the day. Pilaf with peas can be tasted standing at the stalls of street vendors, which can be found quite often on the streets of Istanbul.

At traditional graduation parties, at dinner parties, plov is the queen of dishes. Pilaf occupies about the same place in Turkish cuisine as potatoes in European cuisine. The main ingredient of pilaf is rice, coarsely ground wheat (bulgur), noodles (vermicelli), but the most common of them is rice pilaf. Rice pilaf has many varieties. Water is added to rice fried in oil, or rice is spread in boiling water. Before cooking pilaf, it is necessary to keep the rice in salted water. The time for immersing rice in water is determined by the quality and variety of the product. The proportional ratio of rice and water determines its quality and demonstrates the skill and skill of the cook. If the hostess skillfully copes with this dish, i.e. if the pilaf turns out to be snow-white, rice to rice, fragrant and tasty, then this hostess is a professional culinary specialist.

Most often, rice pilaf is consumed without seasonings. However, there are other varieties of this popular dish: with onions, tomatoes, pistachios, raisins, dried fruits, herbs, meat and chicken. Some types of plov are served cold. A hot pot with ready-made pilaf is covered with a damp towel. As a rule, elongated and thin rice is used for pilaf, soups, fillings for cabbage rolls and meatballs are filled with small ones. In rural areas and southeastern Anatolia, rich in large-grained wheat, pilaf from it is most common. In these areas, wheat is much cheaper than rice, and pilaf from it is cooked with onion, tomato and yogurt side dishes.

DESSERTS

The Turks, who converted to Islam in the 9th century, continue to celebrate Sheker Bayram (the holiday of sweets). On holidays, guests are treated in great abundance with lokum, sugar-coated almonds, sherbet, cookies, baklava and other sweets. Sweets are served with soda water.

Festive visits are made with gifts, sweets. During the visit, they adhere to the philosophy “help yourself with sweets so that our speech is sweet.” A sweet dish, so necessary for every Turk that every quarter has its own seller of muhallebi (milk jelly on rice flour). Dishes for dessert in Turkish cuisine are divided into three groups: flour dishes with sherbet, dairy dishes and fruit dishes for dessert. Sherbet is made from a mixture of sugar, water and lemon juice, they are poured over cakes.

The most common type of dessert is baklava. Its preparation is quite troublesome, but the taste is excellent.

Traditional baklava is made from thin layers (8 pieces) of rolled dough stuffed with pistachios. Instead of pistachios (depending on the regions of Turkey), use hazelnuts or walnuts. In addition to baklava, other types of dishes for dessert are also widespread: shekerpare, vizier parmagi (vizier’s finger), khanim gobegi (lady’s navel).

Sweet dishes for dessert prepared with milk do not require much effort and skill, so they are most often prepared by housewives. Milk jelly is the first dish in the life of babies after mother’s milk. Rice syutlach (a sweet dish made from milk and sugar and rice), keskul with almonds, coconut, tavuk goksu (chicken breast) are the most favorite dishes for dessert. Sweet fig dish with walnuts, cream, apricot cabbage rolls, purple-red, sweet and sour quince pudding.

Quince pudding is the most favorite delicacy for those who prefer the most delicate and airy desserts. Turkish desserts prefer to eat floury and fruity sweet dishes with cream. In Turkish cuisine, fruits, jams and compotes are common among sweet dishes.

In Turkish cuisine, there are sweet dishes of a religious nature.

“Ashure” is a sweet dish, according to legend, made from products found on Noah’s ark, or g├╝llach, made from milk, rose water and the most delicate dough. These dessert dishes are a Muslim gift to Turkish cuisine. To make the conversation pleasant, and the syllable the sweetest, eat sweets!

Turkish phrasebook

In Russian Turkish Pronunciation
Common phrases
Hello) Merhaba Merhaba
Hey Selam Selam
Good morning Gunaydin Gunaydin
Good evening Iyi aksamlar Iyi Akshamlar
OK Tamam
How do you? Nasilsin? Nasylsyn?
What’s new? Ne var ne yok? Not var not yok?
How are you? Ne haber? Not haber?
Thanks Tesekkurler Teshekkurler
Thanks Tesekkur ederim Teshakyur ederim
It’s my pleasure Bir sey degil / Rica ederim Bir shay degil / Richa ederim
Please (example: give me please) Lutfen Lutfen
Will go Idare eder: Idare eder
Thanks Sagol Saol
Yes Evet Evet
Not Hayir Khair
Okay (okay) Tamam Tamam
Sorry Afedersiniz Afedersiniz
I’m sorry, I did not get it Efendim Efendim
When meeting
Very happy (during acquaintance) Memnun Oldum Memnun Oldum
I apologize Ozur dilerim Ozur Dealerim
What is your name? Adiniz ne? Adynyz not?
My name is.. benim adim… Benim hell…
Who are you? Ne is yapiyorsunuz? Not ish yapyersunuz?
Darling Sevgilim Sevgilim
I love you Seni Seviyorum Seni sevierum
See you (at parting) Gorusuruz Goryushuruz
In the shop
Score carsi
Supermarket supermarket
Pharmacy Eczane
Bank banka
ATM bankamatik
Very expensive Kok pahali Chok plowed
It is expensive Bu pahli
It is cheap Bu ucuz
Price discount Indirim Indirim
I take it Bunu alacagim Bunu alajagym
How much is it? Ne kadar? Not kadar?
Lot cok tsok
Few Az Az
Beautiful Guzel Guzel
Beautiful Yakisikli Yakyshykly
Food / Restaurant
Restaurant Bir lokanta
Please menu Emek listeseni verir mesiniz
Check Hesap
Water Su Su
Mineral water Maden suyu
The juice Meyva suyu
Ice Buz
Tea Cay
Coffee Kahve
Turkish coffee Turk qahvesi
Milk Sut
Sugar seker Sheker
Wine Sarap Sharap
Beer Bira Bira
Breakfast Kahvalti Cavalti
Dinner Aksam yemegi Aksham Yemegi
Bread Ekmek
Rice Pilav
Chick Pilic/Tavuk
Fish Balik
Meat Et
Questions
Where? Nerede? Nereda?
When? Ne zaman? Not Zaman?
Why? Neicin? Not ichin?
Who? Kim? Kim?
Can? Myumkum?
Pronouns
I Ben Ben
You Sen sen
He she O O
Days of the week
Monday Pazartesi
Tuesday Sala
Wednesday Charshamba
Thursday pershembe
Friday Juma
Saturday Jumartesi
Sunday pazar
Numbers
one Beer
two Eki
three Uch
4 Dirt
5 besh
6 alty
7 eat
eight sekiz
nine dokuz
ten is he
20 yirmi
thirty otuz
40 kyrk
fifty ellie
60 altmysh
70 Yetmish
80 sexy
90 doxan
100 yuz
200 ikiyuz
1000 bin
100.000 usebin
1.000.000 million
1.000.000.000 birmillar
For the soul
my dear Janym
favourite Sevgilim
go away! Dy ball

Food and Language in Turkey