Appendix

APPENDIX

Cooking Methods Turkish Cooking Methods Baking

Fırında pişirme

Boiling

Haşlama

Braising

Kapalı kapta pişirme-

lit: Closed lid cooking

Deep frying

Derin yağda kızartma-

lit: Deep oil frying

Grilling

Izgara yapma

Microwave cooking Mikrodalga fırında

lit: Oven in cooking

lit: Microwave oven

pişirme

in

Poaching

Sıvıda pişirme

lit: Liquid in cooking

Pot-roasting

Kapalı kapta rosto

lit: Closed lid roasting

yapma Roasting

Rosto yapma

Shallow frying

Az yağda kızartma

lit: Little oil in frying

Steaming

Buharda pişirme

lit: Steam in cooking

Stewing

Kısık ateşte kaynatma

lit: Tight fire in cooking

127

Tandoori

Tandır

lit: Clay oven

Shopping and Eating Turkish Food Terms aşure

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

ayran

a drink of beaten yogurt, cold water and salt.

beyaz

a medium soft brined cheese.

peynir börek

filled pastries in various shapes, baked, fried, or grilled.

cacık

grated cucumber with diluted yogurt, garlic, salt, sprinkled with dill and olive oil.

cezve

a tapered cup with long handle for making Turkish coffee.

dolma

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.

köfte

meatballs with ground meats, or bulgur and rice meat mixture.

128

leblebi

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覺

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.

past覺rma

heavily spiced sun dried beef

pekmez

grape molasses used like molasses

pide

a flattened, oval bread served plain, or meat filled Turkish pizza pide

pilaki

a bean dish cooked in olive oil, served cold with lemon.

piyaz

any kind of dried bean salad with egg and vegetable.

sa癟

the curved griddle used to cook yufka, filo, or b繹rek

pilaki

a bean dish cooked in olive oil, served cold with lemon

piyaz

any kind of dried bean salad with egg and vegetable

sarma

any dish of wrapped leaves of grape, or cabbage. Fillings are either minced meat or rice.

129

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.

şiş köfte

known as shis kebab, meat-balls grilled on skewers

tandır

a beehive shaped oven in the wall or free standing, used to cook pide and other breads.

tatlısı

the Turkish word for sweets and candies, or desserts.

terbiye

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

yufka

ready made thin flatbread made upon a saç.

Turkish General Food Terms Kitchen and Restaurant Terms acı

hot or bitter

ak ekmek

white bread

ançüez

anchovy

armut

pear

130

asçı

cook

az pişmiş

rare

az şekerli

slightly sweet

badem

almond

baharat

spices

bal

honey

balık

fish

bardak

drinking glass

beyaz

white, as in white beans

beyaz şarap

white wine

bezelye

pea

biber

pepper

biftek

beefsteak

131

bira

beer

buz

ice

buzlu รงay

ice tea

buzlu su

ice water

ceviz

walnut

cay

tea

รงiฤ

raw

รงilek

strawberry

รงorba

soup

dereotu

dill

dolma

stuffed vegetable

domates

tomato

dondurma

ice cream

132

ekmek

bread

eksi

sour

elma

apple

erik

plum

et

meat

fasulye

bean

fındık

filbert or hazelnut

fincan

cup

gazoz

soda drink

gül

rose

güveç

earthenware casserole

ham

green

ham şeker

brown sugar

133

havuç

carrot

hazırlop

hard-boiled

hıyar

cucumber / idiot

incir

fig

işkembe

tripe

kahvaltı

breakfast

kahve

coffee

kakao

cocoa

kara / siyah

black

Kitchen and Restaurant Terms kara biber

black pepper

karanfil

clove / carnation

karides

shrimp

134

karnabahar

cauliflower

karpuz

watermelon

kavun

melon

kay覺s覺

apricot

kekik

thyme

k覺zartma

browned in oil

k繹zleme

grilled

kuru

dried

kuzu

lamb

limon

lemon

lokanta

restaurant

mantar

mushroom

maydanoz

parsley

135

meyve

fruit

mısır

corn

mutfak

kitchen or cuisine

muz

banana

nane

mint

nar

pomegranate

orta

medium, as in medium sweet coffee

orta şekerli

medium sweet

pancar

beet

pane

breaded

pazar

farmer's market

peynir

cheese

pilaki

cold dish with olive oil and onions

136

reçel

jam

sade

unsweetened coffee

sakız

gum arabic

sarımsak

garlic

sıcak

hot

soğuk

cold

sulu yemek

home cooking

sut

milk

şarap

wine

şeftali

peach

şeker

sugar

şişe

bottle

tava

frying pan

137

taze

fresh

tuz

salt

un

flour

üzüm

grape

yarım

half potion

porsiyon yeşil

green

yeşil zeytin

green olive

yumurta

egg

zeytin

olive

zeytinyağlı

served with olive oil

ROMANIAN FOOD TERMS Soups Ciorbă de cartofi Ciorbă de burtă Supă (de pui) cu tăieţei Borş is fermented wheat bran, a souring agent for ciorbă. Borș is also used today as a synonym for Ciorbă, but in the past a distinction was made between borș and ciorbă (acritură), the souring agent for the latter being the juice of unripe fruits, such as grapes or mirabelle, or woodsorrel leaves.

138

Borş de urechiuşe - wild mushrooms sour soup Ciorbă is the traditional Romanian sour soup.

Ciorbă de burtă -tripe soup- soured with sour cream Ciorbă de perişoare -meatball sour soup Ciorbă de fasole cu afumătură -bean and smoked meat soup Ciorbă de legume - vegetable soup Ciorbă de peşte "ca-n Deltă" -fish soup prepared in the style of the Danube Delta Ciorbă de praz -leek sour soup Ciorbă de pui - chicken sour soup Ciorbă de lobodă -red orach sour soup Ciorbă de salată cu afumătură -green salad and smoked meat sour soup Ciorbă ţărănească -peasant sour soup- made with a variety of vegetables and from any kind of meat (beef, pork, mutton, fish)

Supă (generic name for sweet (usually clear) soups, made out of vegetables alone or combined with poultry and beef). The difference between Supă and Ciorbă is that from Supă meat and most vegetables are removed, the resulted liquid being served with dumplings or noodles. There are also a number of sour soups which use lemon juice as a souring agent, called Supe a la grec (Greek soups).

Supă (de pui) cu găluşte - clear dumpling soup with chicken broth Supă (de pui) cu tăieţei -clear noodle soup with chicken broth

Meat Mititei, mustard, and bread rolls Frigărui, Romanian-style kebabs 139

Caltaboş/chişcǎ - a cooked sausage made of minced pork organs and rice, stuffed in a pig casing Cârnaţi - a garlicky sausage, as in Fasole cu cârnaţi Chiftele - a type of large meatball covered with a flour crust or breadcrumb crust Ciulama - white roux sauce used in a variety of meat dishes Ciulama de viţel - veal ciulama Ciulama de pui - chicken ciulama Drob de miel - a lamb haggis made of minced organs wrapped in a caul and roasted like a meatloaf; a traditional Easter dish Frigărui - Romanian-style kebabs Limbă cu măsline - cow tongue with olives Mititei (mici) - grilled minced-meat rolls Musaca - an eggplant, potato, and meat pie Ostropel - method of cooking chicken or duck Papricaş - Goulash Pârjoale - a kind of meatballs Piftie - preparation is similar to the French demi-glace. Pork stock reduced by simmering is placed in containers, spiced with garlic and sweet paprika powder along with the boiled pork meat and left to cool. The cooled liquid has a gelatinous consistency.

Slănină - pork fat, often smoked Şniţel - a pork, veal, or beef breaded cutlet (a variety of Viennese schnitzel) Cordon bleu şniţel - breaded pork tenderloin stuffed with ham and cheese Mosaic şniţel - a specialty of Western Romania, two thin layers of different meats withmushroom or other vegetable filling Sniţel de pui - breaded chicken breast cutlet Stufat - lamb, onion and garlic stew Tobă - sausage (usually pig's stomach, stuffed with pork jelly, liver, and skin) Tocană/tocaniţă - stew Tocăniţă vânătorească - venison stew Tochitură - a Romanian-style stew Varză călită - steamed cabbage with pork ribs, duck or sausages Sarmale - minced meat with rice, wrapped in either pickled cabbage leaves or vine leaves.

Fish Romanian roe salad decorated with black olives.

Salata de icre - roe salad, traditionally from carp, pike or various marine fish species, called tarama, and onion Plachie din peşte - ragout of river fish with vegetables Saramură de crap - carp in brine Pană de somn rasol - catfish in brine with garlic Chiftele de peşte - fish balls 140

Crap pane - breaded carp fillet Ghiveci cu peşte - vegetable stew with fish Macrou afumat - smoked mackerel fillet

Vegetables

Ardei umpluţi Ardei umpluţi - stuffed bell peppers Dovlecei umpluţi - stuffed zucchini Gulii umplute - stuffed kohlrabi Vinete umplute - stuffed eggplant Sarmale - stuffed cabbage rolls, also made with grape, dock leaves or other leaves Ghiveci - vegetable stew or cooked vegetable salad similar to the Bulgarian gjuvec and the Hungarian lecsó Ghiveci cǎlugaresc - vegetable stew prepared by the nuns in the monasteries Iahnie - beans, spiced up, cooked until there's no more water and a soft sticky sauce binding beans together has formed Fasole batută - boiled beans that are mashed up, spiced with salt, pepper and a bit of garlic. It's served with diced and fried onions and tomato paste or sauce.

Mămăligă - cornmeal mush, also known as Romanian-style polenta. Mămăligă can be served as a side dish or form the basis of further dishes, such as "mămăligă cu lapte" (polenta with hot milk), bulz (baked polenta with Romanian sheep cheese and cream), "mămăliguță cu brânză și smântănă" (polenta with telemea (Romanian cheese similar to feta cheese) and sour cream) etc.

Mâncare de mazăre - pea stew Mâncare de praz - leek stew Pilaf - rice, vegetables, and pieces of meat (optional), often wings and organs of chicken, pork, or lamb. Cooking method is very similar to risotto.

Chifteluţe de ciuperci - chiftele made of mushrooms instead of meat Sniţel de ciuperci - mushroom fritter (şniţel is the Romanian spelling of the German word schnitzel (breaded boneless cutlet), but it may be used to mean any sort of fritter) Plăcintă aromână - pie with spinach and white cheese Tocană de ciuperci - mushroom stew Tocăniță de gălbiori - chanterelle stew

141

Salads Ardei copţi - roasted peppers salad, with vinegar and sunflower or olive oil Castraveţi muraţi - pickled small cucumbers Gogonele - pickled green tomatoes, it is the simple version of murături asortate Varză murată - cabbage pickled in brine, flavored with dill stalks Murături asortate - pickled mixed vegetables - a combination of any of the following: onions, garlic, green tomatoes, peppers,cucumbers, kohlrabi, beet, carrots, celery, parsley roots, cauliflower, ap ples, quince, unripe plums, small unripe watermelons, small zucchini, and red cabbage. It is most often cured in brine (Turkish version), but also in vinegar (German version).

Mujdei - crushed garlic sauce Salată de boeuf - minced boiled vegetables with meat mayonnaise and a dash of mustard Salată de vinete - roasted and peeled eggplant, chopped onion, salt, mixed with oil or mayonnaise Salată orientală - potato salad with egg, onions, olives Salată de sfeclă - beet salad Salată de roşii - tomato salad, with sliced onions, bell peppers, and cucumber. Flavored with dill or parsley.

Cheese Types The generic name for cheese in Romania is brânză, and it is considered to be of Dacian origin.

Most of the cheeses are made of cow's or sheep's milk. Goat's milk is rarely used. Sheep cheese is considered "the real cheese", although in modern times some people refrain from consuming it due to its higher fat content and specific smell.

Brânză de burduf is a kneaded cheese prepared from sheep's milk and traditionally stuffed into a sheep's stomach; it has a strong taste and semi-soft texture Brânză topită is a melted cheese and a generic name for processed cheese, industrial product Brânză în coşuleţ is a sheep's milk, kneaded cheese with a strong taste and semi-soft texture, stuffed into bellows of fir tree bark instead of pig bladder, very lightly smoked, traditional product Caş is a semi-soft fresh white cheese, unsalted or lightly salted, stored in brine, which is eaten fresh (cannot be preserved), traditional, seasonal product Caşcaval is a semi-hard cheese made with sheep's or cow's milk, traditional product Penteleu, a type of Cașcaval, traditional product Șvaițer, industrial product (Schweizer Käse) Telemea- cow's or sheep's milk white cheese, vaguely similar to feta. The traditional "Brânză de Brăila" (a type of telemea which has become quite scarce) is spiced with Nigella damascena seeds, which give it a unique flavor.

Urdă - made by boiling the whey drained from cow's or ewe's milk until the remaining proteins precipitate and can be collected, traditional product.

142

Desserts

Amandine, Romanian chocolate sponge cake.

Papanași, Romanian doughnuts.

Covrigi - pretzels Gogoşi - literally "doughnuts", but more akin to fried dough Rahat - Turkish delight Plăcintă - pie Colivă - boiled wheat, mixed with sugar and walnuts (often decorated with candy andicing sugar; distributed at funerals and/or memorial ceremonies) Cozonac - a kind of Stollen made with leavened dough, into which milk, eggs, sugar,butter, and other ingredients are mixed

143

Cozonac Lapte de pasăre - literally "bird's milk", vanilla custard garnished with "floating islands" of whipped egg whites Clătite - pancakes Turtă dulce - gingerbread Chec - coffee cake Papanași - a kind of doughnut made from a mixture of sweet cheese, eggs, andsemolina, boiled or fried and served with fruit syrup or jam and sour cream Şarlotă - a custard made with milk, eggs, sugar, whipped cream, gelatin, fruits, and lady fingers; from the French Charlotte Prăjituri - assorted pastries Savarine - savarina Amandine - chocolate sponge cake with almond and chocolate filling, glazed in chocolate Joffre cake - invented at the Casa Capşa restaurant in Bucharest Mucenici - sweet cookies (shaped like "8", made of boiled or baked dough, garnished with walnuts, sugar or honey, eaten on a single day of the year, on 9 March)

Drinks Afinată - blueberry liqueur Bere- beer Cafea-coffee Horincă - plum brandy, produced near the border with Ukraine Pălincă - strong, double-distilled plum brandy, produced in Transsylvania Rachiu - fruit brandy. Whereas "rachiu" can be made from any fruits (except plums), "țuică" is reserved exclusively to brandy made of plums.

Secărică - caraway fruit flavored vodka, similar to the German kümmel Şliboviţă - plum brandy, produced near the border with Serbia Socată - non-alcoholic beverage made of fermented elderflower (Sambucus nigra) blossom Spumă de drojdie - brandy produced from grapes that have been used in wine production, very similar to the Italian grappa Ţuică -plum brandy Turţ - strong, double-distilled plum brandy, named after the village of Turţ in northwestern Romania Vişinată - sour cherry liqueur Vin- wine Pelin de mai - wine specialty, usually produced in the spring, flavored with Artemisia dried plants Vodcă - vodka Zmeurată - raspberry liqueur Ceai -tea - either various plant tisannes (cammomille, mint, tilly flower, a.s.o.) or common black tea, mostly called "ceai rusesc" - Russian tea, usually served at breakfast.

Sirop - syrup made of fir tree, pine, buckthorn, blueberry, raspberry or strawberry with different types of honey or sugar.

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