Here is a group of typically Turkish dishes, taken at random, which you will find, in season, in almost every good restaurant in Turkey. Their names, which are accompanied, where needed, by English
translations are highly suggestive, sometimes
picturesque, sometimes romantic or humorous. Their tates, indeed, keep place with their names. When you are on a Turkish vacation, try them. It is with good reason that the Westerner has given one of them such a descriptive name as «Turkish Delight».
(Pronounciation, Where Needed, is Given in parentheses)
Aşure, (Ashure) : Kind of pudding prepared with boiled corn, sultanas, dry figs, hazel-nuts, walnuts, beans, etc.
Ayran, (Butter milk) : Whipped «yoğurt». A very popular beverage, (see yoğurt»).
Baklava : Famous «Turkish Delight», kind of pie stuffed with almonds, pistachios or walnuts.
Biber Dolması : Big stuffed green peppers, usually not bitter, with olive - oil.
Cacık, (Jajik) : Chopped cucumbers with crushed yoğurt to which a little olive oil and sometimes garlic is added. Kind of salad eaten with the main course. Çerkez Tavuğu, (Charkess tavoou) : Circassian chicken. Chicken with a special sauce of pounded walnuts, paprika etc.
Döner Kebap : Meat broiled on a big vertical spit and cut into thin slices with a big knife. Very popular and typical.
Düğün Çorbası, (Düyün Chorbasi) : «Wedding Soup». A soup with meat, egg sauce, lemon juice, etc.
Fasulye Piyazı : Dried bean salad with onions and hard - boiled eggs.
Güllâç : Typical dessert consisting of starch wafers with pounded almonds, all soaked in milk.
Hamsi Tavası : Fried anchovies. Hurma Tatlısı : A typical sweet pastry.
Hünkâr Beğendi, (Hunkyar Beyendi) : «His Majesty liked it». Roasted meat with mashed eggplant. İç Pilâv, (Each peelahv) : Rice (Pilav) with spices, raisins, and pine nuts.
İmam Bayıldı : «The İmam, the Turkish priest, liked it so much that he fainted». A very popular eggplant
dish with onions and tomato, cooked with olive oil and served cold.
İşkembe Çorbası, (Ishkembe chorbasi) : A very popular soup, prepared with chopped tripe and egg sauce.
Kabak Dolması : Squash filled with chopped meat. Kabak Kızartması : Squash slices fried in olive oil served with «yoğurt».
Kabak Tatlısı : A Typical Turkish dessert. Pumpkin cooked with sugar, served with pounded walnuts.
Kadın Budu : «Layd's thigh», Fried meat balls. Kadın Göbeği : «Lady's navel». Typical dessert. Kılıç Şiş, (Kilich Shish) : Broilled swordfish on a spit with an occasional bay-leaf.
Kuzu Dolması : Roasted lamb with spiced rice (pilav). Midye Dolması : Mussels stuffed with spiced rice and cooked with olive oil.
Su Böreği, (Soo böreyi) : Typical pastry. Wafers with chopped meat or chess filling.
Sarığı Burma, (Sarihih boorma) : «Twisted turban». Typical dessert.
Şiş Kebabı, (Shish) : Small pieces of meat alternating with pieces of tomato arranged and broiled on a spit. Vezir Parmağı : «Vizier's finger». A fried pastry. Yoğurt, (Yo-oort) : Sour milk. A very popular cream.
It is added as sauce to many dishes. Diluted with water it makes the very popular refreshing beverage, the ayran.
Zerde : Kind of pudding prepared with rice and saffron. Usually served at wedding dinners.
Zeytin Yağlı Patlıcan Dolması, (Patlijan) : Eggplants stuffed with spiced rice and prepared with olive oil.
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