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Old 30th August 2010, 08:19   #1 (permalink)
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Turkish food facts.

Jumping from another thread where some turkish food is mistaken for other things, perhaps a few pointers to explain what to expectwhen eating Turkish.

Places

Lokantas [canteens?] They come in all sizes but basically the food is on display and you choose your meal, take it and pay then sit, bread normally supplied with water----cheap and cheerful.

Restaurants, there are many "euro" style restaurants but the turkish ones differ a little, you still choose from a menu rather than display

Things on your plate
Yoghurt [yurt] served with everything, soups to salads--an aquired taste that i love.

Bulgar, a wheat product often mistaken for rice, it can be brown or red-ish, i find it a pleasant change from rice.

Spiced onions, normally sliced onions mixed with sumak, earthy in flavour, a nice addition to a meal.

Chips, hmm a funny one this, quite a number of turkish outlets serve chips cold!, its a local thing--we have found that if we want chips hot then we must ask when ordering [sijak lutfen] and we have no bother.

Kebabs---Shish are the metal skewer type, cop shish [rubbish shish] are not poor shish but shish on disposable, wooden skewers.
Both can be plate served with all the trimmings or served "durum" that is wrapped in a lavas bread like a burrito.



These are a few of the common misunderstanings of turkish food that i have come across, feel free to add more.

Last edited by mollag; 30th August 2010 at 08:27..
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Old 30th August 2010, 08:31   #2 (permalink)
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Re: Turkihs food facts.

"Kebap" is a common misunderstanding for people coming from the UK, here in Turkey it simple means diced or in chunks where as in the UK it means meat in pitta bread with salad and plenty chillie sauce. Also if you want your "durum"(wrap) or "ekmekli"(bread) kebap spicey you will have to ask for "Acili"(ahjeelee) or it will come fairly plain for tourists.
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Old 30th August 2010, 10:46   #3 (permalink)
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Re: Turkish food facts.

Peppers
Now these are definate maybe's, no real rule here exept the roundish green peppers [dolmas] and the big flatish red peppers dont tend to burn.
The green ones are often stuffed with rice and veggies, eaten cold with yoghurt is the norm. I prefer them warm so i order up beforehand and they pop a few in the oven for me. Good eats!
Now the green pointies go between evil and very evil the little un's are booby traps around the 60watt zone, specialy the little arrow head type pickled ones, toilet roll in the fridge for these ones.
The longer pickled ones dont tend to be as fiery but take nothing for granted, nibble and spit being wisest.
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Old 30th August 2010, 10:57   #4 (permalink)
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Re: Turkish food facts.

Tatlı biber sweet
aci biber hot
cin biber extreme sport
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Old 3rd September 2010, 09:21   #5 (permalink)
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Re: Turkihs food facts.

Quote:
Originally Posted by mrkeith View Post
"Kebap" is a common misunderstanding for people coming from the UK, here in Turkey it simple means diced or in chunks where as in the UK it means meat in pitta bread with salad and plenty chillie sauce. Also if you want your "durum"(wrap) or "ekmekli"(bread) kebap spicey you will have to ask for "Acili"(ahjeelee) or it will come fairly plain for tourists.

How can I ask for my kebab not spicey? sometimes the little kebab house near me make it really spicey and I can hardly eat it but I dont know how to tell them not spicey.
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Old 3rd September 2010, 09:39   #6 (permalink)
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Re: Turkish food facts.

I'm sure some of the Turkish language experts will be around in a mo but it's going to be something like.

acilisiz
or
degil acili

I think! (and interested to see how right or wrong I am)
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Old 3rd September 2010, 09:39   #7 (permalink)
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Re: Turkihs food facts.

Quote:
Originally Posted by A89 View Post
How can I ask for my kebab not spicey? sometimes the little kebab house near me make it really spicey and I can hardly eat it but I dont know how to tell them not spicey.
You can say:
"aci değıl" ( spicey hot it isn't). So it's :
Bir tane ( tavuk veya etli) kebap, aci değıl lütfen.
Shirley should be along to correct my "harbour Turkish" but this they will understand easily
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Old 30th October 2010, 08:14   #8 (permalink)
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Re: Turkish food facts.

Moots, thats what they are called in the IOM, but mainly known as Swedes or mangel wurzels are noticibly absent in Turkey, Turps on the other hand are a fine replacement. Look in a lexicon [cant spell dictionary!] and turp translates as radish! A cokc up somewhere cos they taste, cook and eat as turnip. Pasties, stews or just carrot and turnip with butter and pepper all work well. Worth a punt, they are quite cheap,

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Old 30th October 2010, 09:03   #9 (permalink)
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Re: Turkish food facts.

Chips are ALWAYS cold, and seem to be used as a garnish, rather than a portion.
My MIL cooks lovely chips, but by the time you get them they are cold, soggy and about 5 on your plate!!!
Got a friend who lives in Beirut, and she moans about 5 cold chips on her plate too!!
Also remember in Israel they had cold chips to go in a felafel.
Do they have cold chips in Greece?
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Old 30th October 2010, 09:45   #10 (permalink)
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Re: Turkish food facts.

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Originally Posted by qwerty View Post
Do they have cold chips in Greece?
Invariably!
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