The Turkish Alphabet

The Turkish alphabet contains 29 letters. There are 8 vowels and 21 consonants. Although letters Q, W, X do not appear, there are 6 more letters, namely; , , , , , I. The other letters are the same in both alphabets, but they are pronounced differently. NOTE: Please notice the letters [i, and , I] Minuscule Capital Minuscule i Turkish Alphabet With Sounds A-a as in "ugly " Capital I

I - as in "number" -i as in "insect" as in = "azure" garage,

P - pe as in "pen" R - re as in "red" S - se as in "sell" - e as in "shelf" T - te as in "telephone" U - u as in "oops!" as in "fruit,

B - be as in "bell" C - ce as in "jealous" e as in "chair" D - de as in "decade" E-e as in "elephant"

J - je (garaj

pronounced as in French & English) K - ke as in "kettle" L - le as in "leg" M - me as in "men" N - ne as in "never" O-o - as in "orchestra"

F - fe as in "federal" G - ge as in "get" e* H he as in

nude" V ve as in

"vegetable" Y - ye as in "yes" as in "urge" Z - ze as in "zebra"

"helicopter"

*NOT: Trke'de harfi ile balayan kelime yoktur. *NOTE: There is no word that begins with the letter in Turkish.

English Phrases

Turkish Phrases

English Greetings Hi! Good morning! Good evening! Welcome! (to greet someone) How are you? I'm fine, thanks! And you? Good/ So-So. Thank you (very much)! You're welcome! (for "thank you") Hey! Friend! I missed you so much! What's new? Nothing much Good night! See you later! Good bye!

Turkish Greetings: Merhaba! Gnaydn! yi akamlar! Ho geldiniz! (answer: Ho bulduk!) Naslsn(z)? yiyim, teekkr ederim! Ya siz? yi / yle byle (ok) teekkr ederim! Rica ederim! Hey! Arkada! Seni (sizi) ok zledim! Ne var ne yok? zel bir ey yok! yi geceler! Grrz! Hoa kal(n)!

Pronouns 1 Personal Pronouns

Here are the Turkish translations of the personal pronouns. However, these pronouns are generally omitted in sentences since person is implied in the adjectives or the verbs in sentences. They are often used to stress the person.

i you he she it we you they

ben sen o

i am adjective you are adjective he she | is adjective it /

ben adjective-im sen adjective-sin o adjective

biz siz onlar

we are adjective you are adjective they are adjective

biz adjective-iz siz adjective-siniz onlar adjective-ler

gzel --> beautiful I am beautiful. --> Ben gzel-im. --> Gzelim. (Personal pronoun is implied) You are beautiful. --> Sen gzel-sin. --> Gzelsin. He/she/it is beautiful. --> O gzel. --> Gzel. We are beautiful. --> Biz gzel-iz. --> Gzeliz. You are beautiful. --> Siz gzel-siniz. --> Gzelsiniz. They are beautiful. --> Onlar gzel-ler. --> Gzeller.

kt --> bad I am bad. --> Ben kt-y-m. --> Ktym. (Note how kt and -m are connected with the fusion consonant y.) You are bad. --> Sen kt-sn. --> Ktsn. He/she/it is bad. --> O kt. --> Kt. We are bad. --> Biz kt-y-z. --> Ktyz. You are bad. --> Siz kt-siniz. --> Ktsnz. They are bad. --> Onlar kt-ler. --> Ktler.

geliyor --> coming (present continuous tense) I am coming. --> Ben geliyor-um. --> Geliyorum. You are coming. --> Sen geliyor-sun. --> Geliyorsun. He/she/it is coming. --> O geliyor. --> Geliyor. We are coming. --> Biz geliyor-uz. --> Geliyoruz. You are coming. --> Siz geliyor-sunuz. --> Geliyorsunuz. They are coming. --> Onlar geliyor-lar. --> Geliyorlar. For nouns other than these pronouns, you must use the third person case. Marzena is beautiful. --> Marzena gzel. Marzena is very beautiful. --> Marzena ok gzel. Joe is bad. --> Joe kt. Joe is coming. --> Joe geliyor.

Demonstrative pronouns
These are the pronouns used for obects instead of people. this that (between this and that) that these those (between these and those) those bu u o bunlar unlar onlar

kitap --> book Bu bir kitap. --> This is a book. u bir kitap. --> That is a book. O bir kitap. --> That is a book. Bunlar kitaplar. --> These are books. unlar kitaplar. --> Those are books. Onlar kitaplar. --> Those are books.

Possessive Pronouns
Personal posessive pronouns:
my your his her its our your their biz-im siz-in onlar-n ben-im sen-in o-n-un my noun your noun his her | noun its / our noun your noun their noun biz-im noun-imiz siz-in noun-iniz onlar-n noun-leri ben-im noun-im sen-in noun-in o-n-un noun-i

Notice his/her/its is o-n-un instead of o-un. Since two vowels dont come together in Turkish, one fusion consonant is added in between. It is n in this case. Either a fusion consonant is added in between, or one of the vowels is dropped whenever a vowel is followed by another vowel. Which technique must be used changes among different rules, but it is consistent in a single rule. This will be mentioned in different lessons when necessary.

ev --> house my house --> ben-im ev-im --> evim (personal pronoun is implied) your house --> sen-in ev-in --> evin his/her/its house --> o-n-in ev-i --> onun evi --> evi our house --> biz-im ev-imiz --> evimiz your house --> siz-in ev-iniz --> eviniz their house --> onlar-n ev-leri --> evleri

araba --> car my car --> ben-im araba-m --> arabam (the suffix -im becomes -m when added after a vowel, since two vowels dont come together in Turkish) your car --> sen-in araba-n --> araban his/her/its car --> o-n-in araba-s- --> onun arabas --> arabas (Instead of dropping one vowel, here the fusion consonant s is added between vowels since the suffix is only a single vowel.) our car --> biz-im araba-mz --> arabamz your car --> siz-in araba-nz --> arabanz their car --> onlar-n araba-lar --> arabalar

For nouns other than these pronouns, always the third person form is used. Gizems house --> Gizemin evi Gizems car --> Gizemin arabas My mothers house --> Annemin evi

Demonstartive posessive pronouns:

of this of that (between this and that) of that of these of those (between these and those) of those bu-n-un u-n-un o-n-un bunlar-n unlar-n onlar-n

Bunun evi --> The house of this

unun evi --> The house of that Onun evi --> The house of that Bunlarn evleri --> The house of these. unlarn evleri --> The house of those. Onlarn evleri --> The house of those.

For nouns other than these pronouns, always the third person form is used. The room of the house --> Evin odas Cats food --> Kedinin yemei

Reflexive Pronouns
The way reflexive pronouns are constructed in Turkish is very similar to the way we do it in English. The Turkish word for self is kendi. The reflexive pronouns hence are as follows:

myself yourself himself herself itself ourselves yourselves themselves

kendi-im kendi-in kendi-si

kendim kendin kendisi

kendi-imiz kendi-iniz kendi-leri

kendimiz kendiniz kendileri

NUMBER
Here are the Turkish cardinal numbers with pronunciation guides. 0 -1/4 -1/2 -1/2 1 2 3 4 5 6 7 8 9 10 11 12 13 20 sfr eyrek yarm buuk bir iki drt be alt yedi sekiz dokuz on on bir on iki on yirmi SUHfuhr chehyREHK YAHruhm booCHOOK BEER ee-KEE EWCH DURRT BEHSH ahl-TUH yeh-DEE sehKEEZ dohKOOZ OHN ohn BEER ohn eeKEE ohn EWCH yeerMEE

30 40 50 60 70 80 90 100 200 1000 2000 10,000 1,000,000 1,000,000,000 1,000,000,000,000 1,000,000,000,000,000

otuz krk elli altm yetmi seksen doksan yz iki yz bin iki bin on bin milyon milyar trilyon katrilyon

ohTOOZ KUHRK ehl-LEE ahltMUSH yehtMEESH sehkSEHN dohkSAHN YEWZ ee-KEE yewz BEEN ee-KEE been OHN been meelYOHN meelYAHR treelYOHN kahtreelYOHN

Turkish Ordinal Numbers

The suffix is a variant of -inci 1st 2nd 3rd 10th 20th 30th 100th 157th 1000th 1,000,000th birinci ikinci nc onuncu yirminci otuzuncu yznc yzelliyedinci bininci milyonuncu beer-EEN-jee ee-KEEN-jee ur-CHURN-jur ohn-OON-joo yeer-MEEN-jee oh-tooz-OON-joo yurz-URN-jur yurz-eh-lee-yeh-DEEN-jee been-EEN-jee meel-yohn-OON-joo

Days of the Week

Day, daily today tomorrow week Sunday Monday Tuesday Wednesday Thursday Friday Saturday gn, hergn bugn yarn hafta Pazar Pazartesi Sal arsamba Persembe Cuma Cumartesi GURN, HEHR-gurn BOO-gurn YAHR-uhn hahf-TAH pah-ZAHR pah-ZAHR-teh-see sah-LUH char-shahm-BAH pehr-shehm-BEH joo-MAH joo-MAHR-teh-see

Months of the Year

month ay year
January February March April May June July August September October November December

AH-yee sene, yl Ocak ubat Mart Nisan Mays Haziran Temmuz Austos Eyll Ekim Kasm Aralk SEH-neh, YUHL oh-JAHK shoo-BAHT MAHRT nee-SAHN mah-YUSS HAH-zee-RAHN teh-MOOZ AH-oo-STOHSS ehy-LEWL eh-KEEM kah-SUHM AH-rah-LUHK

Trk Renkleri - Turkish Colours

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Qualities of ColoursA note about Old Turkish

The Farsi Word - siyah - black - is mainly used for siyah zeytin - black olives (for eating), otherwise the word - kara - black - is used for the colour black - this is really figurative use as in kara dnceleri - black (dark thoughts) but it is used universally for the color black. The word - kara - also has another meaning - land, shore, as in: karayollar - land roads (network), main roads, karakuvetleri - land forces, kara sular - territorial waters, karaburun [Lit: land nose]peninsular

Qualities of Colours
The suffix -(i)mtrak is used with colours to produce adjectives of color quality: karamtrak - blackish, darkish, dusky, sarmtrak - yellowish, sallow, mavimtrak - blueish, blued, steel coloured. This suffix always retains the form -mtrak and does not follow vowel harmony rules. The suffix -(i)msi is used with colours to produce adjectives of color quality: morumsu - purplish, mavimsi - bluish. This suffix follows vowel harmony rules.

Words in italics are the intensified form of the colour. Siyah (Farsi.) - Simsiyah Kara - Kapkara Beyaz - Bembeyaz Krmz - Kpkrmz Mavi - Masmavi Turuncu Yeil - Yemyeil Mor - Mosmor Pembe - Pespembe Pembe - Tozpembe Kahverengi Sar - Sapsar Gri Renk/Rengi - Renkli Renkler Ak Renkli Ak yeil Alacal bulucal (Alaca buluca) Koyu Renkli Black - Pitch Black Black - Pitch Black White - Snow White Red - Bright Red Blue - Bright Blue Orange Green - Bright Green Purple - Deep Purple Pink - Shocking Pink Pink - Light (dusty) Pink Brown (Lit: coffee coloured) Yellow - Bright Yellow Grey Color/its colour - Coloured - Colours Light Coloured Light green Many coloured, spotted Dark Coloured

Koyu yeil Ac Renkli Koyu gri Turkuvaz Lacivert Gm Renkli Eflatun Morumsu krmz renk Bej Bordo - [fr. bordeaux] Metalik rengi Haki rengi Gl rengi Galibarda im rengi Zeytin rengi Altuni sarmtrak altuni metalik rengi Gm rengi Meneke rengi

Dark green Lurid Coloured Dark grey Turquoise Navy Blue Silver Coloured Lilac Magenta Beige Claret Metallic colour Khaki, Olive drab Rose colour Fuchsia Lime colour (from im - turf, grass, lawn) Olive colour (zeytin - olive fruit) Gold coloured (altn - gold) Yellowish golden metallic colour Silver color (gm - silver) Violet colour (meneke - the violet flower)

Altn Renkli Gk kua Ala Ak (Old Turkish.) Al (Old Turkish.) A note about Old Turkish

Gold Coloured Rainbow Variegated, light brown (alabalk - rainbow trout) White [see note below] Red [see note below]

The Old Turkish Words for - Red - Al and - White - Ak are mostly used in place names and family names. Alsancak - Red Banner (an area of zmir) Akhisar (a town in Turkey) - Whitefort, Bay Alkan - Mr. Redblood. Otherwise the words - beyaz, krmz - are used
SHAPE
Turkish 1 2 3 4 5 6 7 daire dikdrtgen ekenar drtgen kare paralelkenar yamuk gen English circle rectangle rhombus square parallelogram trapezoid triangle Image

House and furniture

English House --- Ev door room front door back door kap oda n kap arka kap Turkish

window kitchen bedroom dining room living room chldren's room bathroom toilet balcony corridor garden basement ground floor garage terrace yard upper floor/story loft cellar stairs step lift, elevator wall roof fireplace Furniture --- Eyalar table bookcase chair wardrobe shelf armchair sofa shower trash ashtray bathtub door mat tap heating candle key lamp frame socket in

pencere mutfak yatak odas yemek odas oturma odas ocuk odas banyo tuvalet balkon koridor bahe bodrum zemin kat garaj teras avlu st kat tavan aras kil r merdiven basamak asansr duvar at mine masa kitaplk sandalye gardrop raf koltuk koltuk - kanepe du p kutusu kl tablas kvet paspas musluk kalorifer mum anahtar lamba ereve priz

plug mirror door bell radio television computer pan glass bottle plate spoon fork

fi ayna kap zili radyo televizyon bi gisayar tava bardak ie tabak kak atal

Meyveler
The plant cover is really rich in Turkey. Most fruits and vegetables are natural and fresh. I suggest you to prefer the seosonal fresh juices which have no additives. You can find them at Bfe, small places which sell fresh fruitjuices, toasts, dner kebap and hamburgers.
Click on the blue lines to listen them separately.

Fruits

*Attention to the first users! It takes a couple of minutes to listen the sound files since the MP3 files need to be downloaded to your computer first.

almond apple apricot avocado banana bitter orange blackberry cherry chestnut cornelian cherry fig grapefruit grapes hazelnut Japanese plum kiwi

badem elma kays avokado muz turun brtlen kiraz kestane kzlck incir greyfurt zm fndk yenidnya kivi

lemon medlar melon mulberry nectar oleaster orange peach pears pineapple plum pomegranate quince raspberry morello / black cherry strawberry tangerine walnut watermelon wild apricot

limon mumula kavun dut nektar ide portakal eftali armut ananas erik nar ayva ahududu vine ilek mandalina ceviz karpuz zerdali

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Turkish Food - Trk Yemek

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Turkish Food by Terrie Wright Chrones

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History of Turkish FoodThe Turkish DietThe Daily MealsTurkish Cooking MethodsShopping and EatingTurkish General Food TermsFamous Turkish Recipes: Eggplant (Aubergine) Salad - Patlcan salatasRecipe: Shepherd's Salad - oban SalatasRecipe: Lentil and Mint Soup - Ezogelin orbasRecipe: Lamb Casserole - Kuzu GveRecipe: Cream Stuffed Dried Apricots - Kaymakl Kuru

KaysRecipe: Turkish Bread - Trk EkmeiTrke - Trk EkmeiLET'S HAVE A WORD Trk Sofras An article about Turkish Food, its history and its daily serving by Terrie Wright Chrones. Manisa Turkish has asked permission to republish this article as it faithfully explains about the Turkish Dining Table. There are some culinary terms and recipes towards the end of the page. This article was written by an American lady who spent her childhood growing up in Izmir at about the same time as the author was himself living there. Manisa Turkish feels that this article really does give an excellent explanation about Turkish food and consequently we would like to share this experience with our readers. Manisa Turkish has tried to contact Terrie Wright Chrones to ask her permission to reproduce this article, but up to date we have not been able to make any contact with her. Consequently we ask her indulgence in this matter as Manisa Turkish itself is a non-profit, non-advertising free site itself and we try only to publish third party articles with requisite permission. But this one is so good
History of Turkish Food

Turkey offers the traveler an opportunity to try the exotic after a familiar trip to Europe. The friendly, courteous Turkish people have been hosting visitors in one form or another for centuries. "Go for the history, but stay for the food", is often said. Turkey is a unique republic located on the eastern end of the Mediterranean. While most of her citizens are Islamic, the government of Turkey is both democratic and secular. Turkey has always been the meeting point for European and Middle Eastern neighbors, becoming an important link between east and west. Consequently, her customs and cuisine are modern, and at the same time historic. Turkey has often been called the crossroads of Europe. Over the centuries the Hittites, Seljuks, Persians, Greeks and Romans have ruled the area.

The Turkish Diet It was during the rise of the Ottoman Empire, - 1453-1909 - which at its height - 1453-1650 - extended into Eastern Europe, Egypt, and Inner Asia, that the genius of Turkish cooking had its greatest influence. Centuries of Ottoman empire rule helped to spread Turkish cuisine and ingredients into Eastern Europe and throughout the Middle East. Many well-known recipes show an influence from Turkish cuisine: yogurt salads, fish in olive oil, stuffed vegetables and vine leaves, and syrupy filo dough desserts. Turkish food is regarded as one of the world's great cuisines. Today, travelers are discovering Turkey, and dining well. The Mediterranean diet, which includes Turkey's, is considered a healthy diet to follow. "Everyone loves Turkish food," a ceramics dealer confided in Istanbul's Grand Bazaar. Despite the influence of western foods and even fast food chains in the larger cities, Turkey zealously preserves her culinary heritage. In the last decade, chefs of main hotels and international food symposiums have helped to re-introduce Turkish cuisine to the world, educating her citizens about a proud food heritage. Blessed with a huge country that straddles Europe and Asia, Turkey's varied geography provides a seasonal climate that allows tea cultivation in the cool north and hot pepper and melon plantings in the south. The Black Sea, Sea of Marmara, Aegean, and southern Mediterranean provide Turkey with boundless fish and shellfish. Turkey is one of the few countries in the world that has been self sustaining, producing all its own food. Vineyards are cultivated for the famous yellow sultana raisins and wine. In southern cities, it is customary to see grapevines trailed upwards along apartment balconies, providing shade and fruit at each level. Herds of sheep and goats proliferate. Lamb and chicken are the main meats. Forbidden in Islam, pork is absent. Under classic ruins of Roman columns, ancient olive, fig, and pistachio trees embellish a beautiful landscape, adding to the air of antiquity.

The Ottoman courts passed laws to regulate the freshness of food. Modern Turkish food is notably fresh. Leftovers are uncommon in a household. Newly baked bread is a staple. Seasonal vegetables and fruits abound, and are served during the height of their growing periods. Turks love their famous eggplants, spring peaches, summer figs, fall quince, and delight throughout the year in olives, dried apricots, and all type of nuts. Turkey exports most of Europe's hazelnuts, or filberts. To dine on Turkish food is to dine on centuries old recipes. Ancient Greeks introduced wine cultivation in Anatolia, eastern Turkey. The Persians introduced sweets, sugar, and rice. Skewered and roasted meats, the famous shis-kebab, show the nomadic heritage; as do flatbreads which are baked upon an overturned griddle called a sa. The sa is similar to a flattened wok. "Yogurt" is a Turkish word, her most famous contribution to world cuisine. Yogurt made its way north to Bulgaria and Eastern Europe during the Ottoman occupation. Olive oil production is thousands of years old and part of the whole Mediterranean culture. In Topkapi, the sultan's palace in Istanbul, chefs perfected these dishes with specialized recipes. chefs would spend whole careers refining recipes such as pilafs, milk puddings, and desserts. Certain villages were known for producing chefs who would work in the palace. As a result of this imperial cuisine, the general population had a raised expectation and appreciation for excellent food. This appreciation continues today. It is common in the markets to taste before you buy. Holes cut into melons allow the shopper to taste first. Delivery boys bring tea on copper trays to shoppers while they sample the peppers, spices, and fruits. Sacks of linden tea, dried fruits, sea sponges, henna, jars of amber honey, olives, and spice blends compete for attention. As a traveller in Turkey, or a cook here at home, recipes are easily identifiable and not difficult to prepare. The beauty of Turkish cooking is in its affordability, use of fresh ingredients, and ease of basic cooking techniques. Dishes are simply presented, not hidden under sauces, or excessive presentations. Classic recipes from centuries of palace and home cooking are well known to all home cooks. The most common seasonings are: dill, mint, parsley, cinnamon, garlic, and the lemony sumac. Yogurt is a common side condiment. Another southern condiment is Aleppo pepper

flakes, or "pul biber." This semi moist, hot, flaked red pepper is sprinkled upon foods before eating. Vegetarians and meat eaters easily find much to choose from on the menu. Turkish cuisine also has many specialties and variations: there are at least forty ways to prepare eggplant alone. Unique are the strings of dried, hollowed out eggplant. It is reconstituted and stuffed with rice in winter. Honeys, preserves, nut mixtures, and cheeses round out a menu. The Daily Meals The first meal of the day is breakfast. A typical Turkish breakfast is fresh tomatoes, white cheese, black olives, bread with honey and preserves, and sometimes an egg. Lunch often will include a rice or bulgar pilaf dish, lamb or chicken baked with peppers and eggplant, and fresh fish grilled with lemon. A popular lamb cut is pirzola. These are extra thin cut lamb chops which are seasoned with sumac, thyme, and quickly grilled. Favorites include sucuk, a spicy sausage, and pastirma, a sun dried cumin-fenugreek coated preserved beef. It is sliced thin much like pastrami. For lunch or dinner, soups are central in Turkish cuisine. In addition to the famous red lentil soup, there is a well-known soup with the exotic name of Wedding Soup made with lamb shanks in an egg broth.

Dinners will most commonly start with mezeler [singular: meze] or appetizers. Mezeler are Turkish specialties, showing off the originality and skill of a restaurant. Roasted pureed eggplant, fine chopped salads, miniature filled pasta called manti, pepper and turnip pickles, mackerel

stuffed with pilaf, sardines rolled in grape leaves, and "kfte", spiced lamb meatballs, all tantalize the diner. One unique specialty of Turkish cuisine is the zeytinal or olive oil course. Foods such as peppers or tomatoes are prepared with olive oil. These are typically served at room temperature. Dessert is commonly melon and fresh fruit. Desserts made with filo dough, puddings of rose water and saffron, are favored. Another favorite is dried apricots drenched in syrup, stuffed with buffalo milk cheese and garnished with pistachio nuts. All sweets are usually served with Turkish coffee. Turks are credited with the spread of coffee throughout their empire and later Europe. During the day the popular drink is tea, served in crystal tulip shaped glasses. Tea houses are popular among the village men, while coffee houses cater towards the young moderns in cities. Two popular winter drinks are: cinnamon flavored sahlep, a drink made from powdered iris root, and boza, a fermented barley drink. Raki, an anise liqueur is the national drink of Turkey. Sour cherry juice, turnip juice, rose tea and elma ay, apple tea are all popular. In restaurants, the waiter will help the traveler select a meal, with breads and olives always available. Put your dinner into the hands of the restaurant and you will not be disappointed. Regional specialties abound, ask for them. In southern Turkey, Adana is famous for Adana kebab a spiced minced meat. Istanbul is known for midye or pilaf stuffed mussel meze. The Aegean region near Izmir, is known for its figs, fish, and peaches. In some restaurants, lemon cologne is available after dining to pour over hands as a refreshing cleanser. Unique specialties of Turkish cuisine make souvenirs from a trip. Lokum - a gelled sweet often mixed with hazelnuts or pistachios, is cut into cubes and rolled in powdered sugar. In the United States it is commonly called Turkish delight. Rose, banana, and eggplant liqueur are savored. Sweet hot red pepper paste, Muhammara, notes the Arabic influence. Rose petal or sour morello cherry jam, fig and quince preserves are popular. Pulverized Turkish coffee, black Rize ay or tea, and raki are happy reminders of alfresco

dinners. A thicker version of filo dough, called, yufka can be found in middle eastern markets. See Turkish Cuisine at Wikipedia Turkish Cooking Methods Turkish Cooking Methods Baking Boiling Braising Deep frying Grilling Frnda piirme Halama Kapal kapta piirmeDerin yada kzartmaIzgara yapma lit: Microwave oven in lit: Liquid in cooking lit: Closed lid roasting lit: Closed lid cooking lit: Deep oil frying lit: Oven in cooking

Microwave cooking Mikrodalga frnda piirme Poaching Pot-roasting Roasting Shallow frying Steaming Stewing Tandoori Svda piirme Kapal kapta rosto yapma Rosto yapma Az yada kzartma Buharda piirme Ksk atete kaynatma Tandr

lit: Little oil in frying lit: Steam in cooking lit: Tight fire in cooking lit: Clay oven

Shopping and Eating Turkish Food Terms

aure

a pudding made of cereals, dried and fresh fruits, nuts, sugar and spices, Noah's pudding.

ayran beyaz peynir brek cack

a drink of beaten yogurt, cold water and salt. a medium soft brined cheese.

filled pastries in various shapes, baked, fried, or grilled. grated cucumber with diluted yogurt, garlic, salt, sprinkled with dill and olive oil.

cezve dolma

a tapered cup with long handle for making Turkish coffee. any filled or stuffed vegetable. The term means to stuff, the most famous filled grape leaves

helva

a sweetmeat dessert of flour, semolina, butter, sugar, milk, and nuts.

kadayif

finely shredded pastry used to make a dessert. It looks like shredded wheat cereal.

kavurma

lamb cut into small cubes, braised and browned, for use in stews.

kfte leblebi

meatballs with ground meats, or bulgur and rice meat mixture. roasted and dried chickpeas used an appetizer much like salted nuts.

lokum

Turkish delight, made of sugar, cornstarch, gelatine, grape juice and flavouring agents.

mant

small pastries filled with minced meat, similar to ravioli, but very small.

oklava

a long smooth rolling pin, tapered, 24-32 inches long, used to roll flatbreads and filo.

oturma

similar to stuffed vegetables, only fried, and filled with browned spices then simmered.

pastrma pekmez pide

heavily spiced sun dried beef grape molasses used like molasses a flattened, oval bread served plain, or meat filled Turkish pizza - pide

pilaki piyaz sa pilaki piyaz sarma

a bean dish cooked in olive oil, served cold with lemon. any kind of dried bean salad with egg and vegetable. the curved griddle used to cook yufka, filo, or brek a bean dish cooked in olive oil, served cold with lemon any kind of dried bean salad with egg and vegetable any dish of wrapped leaves of grape, or cabbage. Fillings are either minced meat or rice.

sucuk

a preserved meat product similar to pepperoni, made of lamb and beef.

sumak

the ground berries of the edible sumac, used to give a tart lemon taste to food.

i kfte tandr

known as shis kebab, meat-balls grilled on skewers a beehive shaped oven in the wall or free standing, used to cook pide and other breads.

tatls

the Turkish word for sweets and candies, or desserts.

terbiye

a sauce of egg with lemon juice, used in some kfte, dolma and vegetable dishes.

yufka

ready made thin flatbread made upon a sa.

Turkish General Food Terms Kitchen and Restaurant Terms ac ak ekmek anez armut as az pimi az ekerli badem baharat bal balk hot or bitter white bread anchovy pear cook rare slightly sweet almond spices honey fish

bardak beyaz

drinking glass white, as in white beans

beyaz arap bezelye biber biftek bira buz buzlu ay buzlu su ceviz cay i ilek

white wine pea pepper beefsteak beer ice ice tea ice water walnut tea raw strawberry

orba dereotu dolma domates dondurma ekmek eksi elma erik et fasulye fndk fincan gazoz gl

soup dill stuffed vegetable tomato ice cream bread sour apple plum meat bean filbert or hazelnut cup soda drink rose

gve

earthenware casserole

ham ham eker havu hazrlop hyar incir ikembe kahvalt kahve kakao kara / siyah

green brown sugar carrot hard-boiled cucumber / idiot fig tripe breakfast coffee cocoa black

Kitchen and Restaurant Terms kara biber black pepper

karanfil karides karnabahar karpuz kavun kays kekik kzartma kzleme kuru kuzu limon lokanta mantar maydanoz

clove / carnation shrimp cauliflower watermelon melon apricot thyme browned in oil grilled dried lamb lemon restaurant mushroom parsley

meyve msr mutfak muz nane nar orta

fruit corn kitchen or cuisine banana mint pomegranate medium, as in medium sweet coffee

orta ekerli pancar pane pazar peynir pilaki

medium sweet beet breaded farmer's market cheese cold dish with olive oil and onions

reel sade

jam unsweetened coffee

sakz sarmsak scak souk sulu yemek sut arap eftali eker ie tava taze

gum arabic garlic hot cold home cooking milk wine peach sugar bottle frying pan fresh

tuz un zm yarm porsiyon yeil yeil zeytin yumurta zeytin zeytinyal

salt flour grape half potion

green green olive egg olive served with olive oil

Famous Turkish Recipes: Eggplant (Aubergine) Salad - Patlcan salatas Serves 4 as a main dish, 6 as an appetizer This classic dish is famous - charring adds a smoky flavor. In Arabic versions - tahini - sesame paste, is used.

3 large eggplants, unpeeled 2 tbsp. lemon juice cup olive oil salt to taste 2 cloves garlic, crushed 2 cups plain yogurt

Pierce the eggplants with a fork. Place them in a dry iron skillet over a high burner or under the broiler. If you can cook over charcoal, even better. Turn them and continue cooking for half an hour until the skin is charred on all sides and the eggplant is soft. Place on a plate to cool. Cut the eggplant lengthwise, and scoop out the pulp, avoiding the skin. Squeeze out the excess moisture, and mash with a fork. In a large bowl or processor, place the eggplant, and other spices with yogurt. Blend until it is a puree. Place on a bowl and garnish with olive or tomato slices. Chill for hour before serving. This will keep for several days. Recipe: Shepherd's Salad - oban Salatas
serves 6

A classic Turkish salad, very refreshing. Have all the vegetables cut into similar sized dice. English cucumbers work best, remove seeds from the larger ones. Combine all ingredients in a bowl. Mix dressing and gently toss just before serving.

The Salad 2 large tomatoes, peeled, seeded and diced 2 cucumbers, peeled, seeded and diced 3 small green peppers. 6 radishes thinly sliced 1 white onion., sliced into rings.

3 green onions, white part only, sliced flat Italian parsley, finely chopped. The Dressing 6 tbsp. lemon juice cup olive oil salt and pepper to taste

Recipe: Lentil and Mint Soup - Ezogelin orbas Hover here to see what Dilek Barlow says about this soup
serves 6

1 red lentils, soaked in water for one hour and drained 8 chicken stock 1 onion, grated rice or bulgur 2 tomato paste, diluted in 1/4 cup cold water. tablespoon butter salt to taste 1 tsp. paprika, 1 spoon dried mint

Place lentils, stock, onion, rice or bulgur, tomato paste, butter, and salt into a sauce pan. Cook stirring occasionally on very low heat until lentils are tender and soup is creamy. - (about one hour or less). Add paprika and mint, and let soup simmer for 5 minutes before serving. Dried mint, not fresh is used for the topping. Recipe: Lamb Casserole - Kuzu Gve Hover here to see this Recipe in Turkish

serves 6

lb. green beans, trimmed, cut into 3" lengths 3 large tomatoes, skinned and cut into wedges 1 medium eggplant, peeled, and slices crosswise lb. okra - (optional) 2 medium zucchini, slices 3 green bell peppers, seeded and cut into eighths 2 onions, chopped 2 cloves garlic, chopped 2 spoons butter 2 lb. lamb, cut into 25mm cubes Cup water 2 bay leaves 2 medium potatoes sliced into 1/2" thick rings salt and pepper 1 butter

Preheat oven to 350 F (180 C). Saut onions and garlic in butter in a large pot. Add meat, saut for 15 minutes. Add water and bay leaves. cover, simmer until the meat is tender. Transfer the meat mix into a casserole. Arrange potatoes in a layer on top of the meat then, place remaining vegetables in layers over the potatoes. Add salt and pepper, dot with butter, cover and bake in a medium 350 F (180 C) oven until vegetables are tender. Add hot water if necessary. Serve hot as a man course with pilaf and salad. Recipe: Cream Stuffed Dried Apricots - Kaymakl Kuru Kays

serves 6

This is a simple and unusual dessert. Mascarpone sweet cheese replaces the hard to find Turkish kaymak - (water buffalo cream).

1 lb. dried apricots. 2 tablespoon sugar 3 cup water 1 tsp. lemon juice 1 lb. heavy whipped cream or mascarpone Cup grated pistachio nuts

Soak apricots in cold water overnight and drain. Heat sugar and water together over medium heat for ten minutes, then add apricots. Cook until apricots are tender and syrup is formed. Add lemon juice and remove from heat. With a perforated spoon. transfer apricots to a plate to cool. With a spoon, half open the apricots and fill the inside with the cream or cheese. Arrange the apricots, slit side up on a platter, pour over them as much syrup as they absorb. Garnish with the grated nuts. Recipe: Turkish Bread - Trk Ekmei

Bread
1 cups lukewarm water 2 tsp dry yeast (17 Gr. fresh yeast)

3 cups bread flour (all purpose flour) 1 tsp salt 1 tsp sugar

Glaze
1 tablespoon yogurt 1 tablespoon water Nigella seeds or sesame seeds

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your bread will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 2 hours in a warm place, till it rises up to double its volume. Place dough on the counter knead again to release air. Cut the dough into two pieces, then make a loaf shape with each of them. Grease a square Pyrex or baking dish and place both of the dough pieces. Or you can use a loaf pan to bake two loaves of bread. Cover it with a clean cloth and leave it for 1 to 2 hours to rise in a warm place. Mix 1 tbsp yogurt and 1 tbsp water in a small bowl, then brush the surface of the bread with this glaze. Make a scratch lengthwise through the middle. Finally, sprinkle nigella seeds or sesame seeds on top. Preheat the oven to 425;F (220C). Place the bread on the middle rack. Bake for 25-30 minutes, till it becomes golden brown. After taking it out of the oven cover with a clean cloth or towel to keep the bread soft.

Good Eating! - Bon Apetite! - Afiyet Olsun!

Trke - Trk Ekmei

Ekmek iin

1 su barda lk su 2 tatl kas instant maya (17 gr yas maya) 3 su barda ekmek unu (ok amal un) 1 tatl kas tuz 1 tatl kas seker

zeri iin
1 yemek kas yourt 1 yemek kas su rek otu ya da susam

Ilk suyu ve mayay bir kaseye alin, iine sekeri ilave edin ve sekerle maya znene kadar iyice kartrn. Sonra un ve tuzu ilave ederek, 10 dakika hamur elastik olana dek yourun. Hamuru ne kadar ok yourursanz o kadar gzel ekmek elde edersiniz. zerini effaf film ya da temiz bir bez ile rtn ve scak bir ortamda, hamur iki kati kadar kabarana dek, yaklak 2 saat bekleyin . Hamuru tezgahn zerine alin ve havasn indirmek iin zerinden bastrn. Hamuru ikiye bolun ve her birine uzun ekmek hamuru seklini verin. Kare bir Borcum ya da frn tepsisini yalayn ve iki hamuru yan yana koyun. Ya da uzun ekmek kalb kullanarak iki tane ayr ekmek piirebilirsiniz. zerini temiz bir bez ya da effaf film ile rtn ve hamur iki kati byyene kadar yaklak 1 -2 saat bekletin . Sonra 1 yemek kas yourt ve 1 yemek kas suyu kartrp fra ile hamurun zerine surun. Ortasndan keskin bir bak ile boyuna bir kesik atin. zerine rek otu ya da susam serpin. Frn nceden 220 C (425 F) ye iitin, ekmei orta rafa koyun ve zeri kzarana dek 25-30 dakika piirin. Frndan karnca, tepsinin zerini temiz bir mutfak bezi ya da havlu ile rtp hava almasn engelleyin. Bylece Trk ekmeiniz yumuack olacaktr. Dikkat: Hamuru yourmak ya da dinlendirmek iin metal kap kullanmayn. Metal, hamurun yapsna zarar verir.

Afiyet Olsun.
LET'S HAVE A WORD
Written by Ahmet Toprak in late 1980s

If you go to a grocery store these days, you are sure to run into delicacies and food from all over the world, some even locally made or produced. In our local grocery store, from Korea you'll sea the zesty kimchis. Mexico is represented with tacos and burritos in the frozen food section. Scores of pizzas are present usually packaged in Italian red and green. Kikkamon soy sauce and tempura mixes are available for your Japanese dishes, frankfurters for folks with a German taste. For dessert, yogurt and casaba melon, originally from Turkey, are also available. Eastern Europe is represented with piroshkis from Russia, kielbasa sausages from Poland, pastramis from Romania and gulash from Hungary. But are these actually from eastern Europe? Let's investigate. Russians and Poles borrowed the piroshki (pieragi in Polish) from the Kazan Turks. The origin of the word piroshki is brek. The Turks of Anatolia and Rumeli have hundreds of variations of this savory pastry. Depending on the dialect the word is pronounced borek, burek, bura, etc. For example my grandmother loved making su burasi for us. The root for brek is bur- twist. The Polish sausage kielbasa is also based on a Turkish food: Kulbasti. Kulbasti literally means "pressed on the ashes", and my Turkish dictionary gives "grilled cutlet" as its translation. Poles probably got the word from the Turks of the Golden Horde. As for the Romanian pastrami, it comes from the Turkish pastirma meaning pressed meat. The root of the word is bas- which means to press or step. The Hungarian gulash has also a Turkish connection. It is said that Hungarians learned the gulash from the Ottoman armies and the akincis (irregular light cavalrymen). These military forces would cook the "food" for the "subjects" in big "kazans" (cauldrons). The food then was simply called kul ashi (food for the subjects). The word kul-, in some dialects it is pronounced gul-, is of Turkic origin, but the word - ash - food - is borrowed into Turkish from Farsi and is related to the words that we can find in other Indo-European languages: The German word essen, the English word eat, the latin word esus are all from the same root.

Eastern European languages did not limit their vocabulary borrowings from Turkish to food. The Yiddish word for the cap worn by Jewish men, yarmulke, has also Turkish roots. The word was borrowed into Yiddish from Polish (jarmulka in Polish) which in turn borrowed it from Turkish yamurluk. The road between Turkish and the Eastern European languages was not at all one way: Turkish borrowed the words bavul - suitcase and semaver (samovar, a utensil to brew tea) from Russian. The slavic word for worker - robot - is in Turkish, borrowed through Western languages..
Many thanks to Minai Family, Jasek Tyminski and M. Hubey for hints and help with the Kazan Turkish, Russian and Polish languages. This article is for lovers of words and their origins. - A. Toprak

Download Sitemap URL List (text file) Download Manisa Turkish Grammar HTML (RAR file) Double-Click anywhere for Top of Page Last Updated: Sun, 11 Sep 2011 23:47:17 UTC Page Title: Turkish Food - Trk Yemek Page File Name: http://www.turkishlanguage.co.uk/turksofra.htm Site Map Contact Author Subscribe to our RSS Site Map Feed

Fruits and vegetables

English Fruits --- Meyveler banana apple orange grape cherry tangerine sour cherry pear avocado muz elma portakal zm kiraz mandalina vine armut avokado Turkish

pineapple strawberry currant grapefruit fig watermelon melon apricot kiwi mulberry raspberry blackberry plum Vegetables --- Sebzeler lettuce eggplant zucchini cucumber parsley potato onion tomato pepper cabbage cauliflower lemon

ananas ilek kuzm greyfurt incir karpuz kavun kays kivi dut ahududu brtlen erik marul patlcan kabak salatalk - hyar maydanoz patates soan domates biber lahana karnbahar limon

Weight is measured with kilograms in Turkey like in Europe, unlike pounds used in America. Some sentences useful for buying fruits and vegetables would be:

Sentences for request: A. Bir kilo domates alabilir miyim? (Can I get one kilogram tomatoes?) A. ki kilo elma verir misiniz? (Can you give me two kilograms of apple?) A. Yarm kilo ilek alacaktm. (Something like "I would like to buy half a kilogram of strawberries.")

Possible response of the seller: B. Tabi, buyrun.(Sure, here you are) B. Hemen. (Immediately) B. Buyrun, afiyet olsun. (Here you are, good appetite)

Reply to the seller before leaving: A. Teekkrler. (Thank you) A. Hayrl iler. (Something like "Have a fruitful work day") A. yi gnler. (Have a nice day)

Another point worth noting if you are in Turkey is that bargaining is very common :) You can buy many things under the display price with some bargaining. However, this is not true if you are shopping from a supermarket where you buy things and pay to the cashier.

Anne - Mother Baba - Father Anneanne (litterally mother mother) - Grandma from the mother's side Babaanne (literaly father mother) - Grandma from the father's side Buyuk anne - Grandmother Dede - Grandpa (as you can see, there is no difference between grandpa from the father's side of the fam. and from the mother's side of the fam.) Buyuk baba - Grandfather Abi - Older brother Abla - Older sister Kz karde - Little sister Erkek karde - little brother Karde - (younger) Sibling Kk karde - Younger sibling Abla - Older sister Kuzen - Cousin Yeen - Niece/Nephew Hala - Aunt from the father's side Teyze - Aunt from the mother's side Amca - Uncle from the father's side Day - Uncle from the mother's side Yenge - Wife of an uncle Enite - Brother in law Kaynvalide/Kaynana - Mother in law Kaynbaba - Father in law

Gelin - Daughter in law, but also a bride Damat - Son in law, but also a groom Oul - Son Kz - Daughter/Girl Kz ocuu - Female child Erkek ocuu - Male child ocuk - Child/Kid