Turkish Food and Culinary Terms

Cooking is about more than just putting ingredients together; it has its own unique language and culture. Turkish cuisine is filled with countless terms that reflect this richness. Here are some basic terms you’ll often encounter while cooking and in kitchen conversations:

Basic Cooking and Preparation Techniques

• Rendelenmiş (Grated): The process of breaking down foods like vegetables or cheese into small pieces using a grater.
• Küp Küp Doğranmış (Diced/Cubed): The process of cutting ingredients into evenly sized, cube-shaped pieces. Onions, potatoes, and carrots are often prepared this way.
• Haşlamak (To Boil): A technique of cooking ingredients in boiling water until they are soft. It’s especially used for vegetables, eggs, and pasta.
• Kavurmak (To Sauté/Roast): A technique of cooking ingredients in a little oil over high heat, stirring constantly, to change their color and flavor. Meat or vegetables can be sautéed this way.
• Sotelemek (To Sauté): The process of cooking quickly in oil over high heat, stirring constantly. It’s similar to kavurmak but generally uses less oil and the ingredients cook faster.
• Kızartmak (To Fry): The method of cooking food in plenty of hot oil. French fries (patates kızartması) and cheese-filled pastries (sigara böreği) are some of the best-known examples.
• Kremalı (Creamy/With Cream): The process of adding cream to various sauces or soups to achieve a smooth and rich consistency.
• Marinasyon (Marination): The process of soaking ingredients like meat, chicken, or fish in a mixture of sauces, spices, and oil to enhance their flavor and tenderize them.

Kitchen Utensils and Ingredient Terms

• Tandır: A traditional type of oven, usually underground or in special enclosures, that allows for cooking at high temperatures. Tandır kebabı is the most famous example of this method.
• Tencere (Pot): A deep kitchen vessel used for cooking dishes like soup, stew (güveç), or boiled meals.
• Tava (Pan): A vessel with a lower profile and wider base than a pot, generally used for processes like sautéing and frying.
• Spatula: A kitchen utensil, usually made of silicone or metal, used for turning or mixing food in a pan.
• Blender: An electric kitchen appliance used to liquefy, purée, or mix foods.

Types of Dishes and Special Terms

• Meze: Cold appetizers, often olive oil or vegetable-based, served in small portions, usually before the main course.
• Pilav: A dish made by generally sautéing rice or bulgur in oil and then cooking it with added water or broth.
• Güveç (Casserole/Stew): A dish prepared by slow-cooking meat or vegetables over low heat for a long time, usually in special clay pots.
• Haşlama (Boiled Dish): A usually soupy dish made by slow-cooking meat or vegetables in their own juices.
• Salata (Salad): A light dish typically prepared by chopping raw vegetables and mixing them with a dressing.
• Turşu (Pickles): A food product made by fermenting vegetables or fruits by soaking them in salty and vinegary water.

Food and culinary terms not only help you understand a recipe but also allow you to explore the food culture more deeply.

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