Turkish Food Recipes |
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Ottoman fruit drinks, þurup to þerbet
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1. |
01 Jun 2009 Mon 04:44 am |
Part of a Turkish airlines article:
Ottoman fruit syrups
From Syrup to Sorbet The Turkish word ‘þerbet’ is thought to derive from the Arabic verb ‘sharban’ meaning ‘to drink’. The Turkish ‘þurup’ (syrup), meanwhile, from which þerbet is prepared, was borrowed unchanged from the Arabic. In old Arabic, þurup meant ‘þerbet, or a beverage sweetened with sugar. But in the Arab lands bordering on Anatolia the word ‘þerbet’ is still used as it was by the Ottomans of old. English travelers and envoys made the acquaintance of þerbet in the Ottoman period and borrowed the word directly into their own languages, thereby universalizing it. The renowned food historian Alan Davidson reports that ‘þerbet’ entered the Italian language as ‘sorbetto’ during the period of Ottoman-Byzantine-Venetian relations. Picking up the technique, the French and Italians developed a form of iced þerbet similar to that made by the Ottomans with snow or ice and called it ‘sorbet’. Thanks to French influence, the sorbet we know today has taken on a traditional dimension in all the world’s cuisines. Especially when upscale menus rich in flavors are served, the complex array of tastes can numb the palate. A sorbet is therefore offered before the main entrée to cleanse the palate and prepare it for the next course.
See the original article for recipes.
Edited (6/1/2009) by Henry
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2. |
23 Jul 2009 Thu 01:28 am |
Part of a Turkish airlines article:
Ottoman fruit syrups
From Syrup to Sorbet The Turkish word ‘þerbet’ is thought to derive from the Arabic verb ‘sharban’ meaning ......
the Arabic verb is "sheribe"
"sharban" is an active participle in Arabic
(just a correction for whom may read this )
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25 Jul 2009 Sat 09:50 pm |
the Arabic verb is "sheribe"
"sharban" is an active participle in Arabic
(just a correction for whom may read this )
Just a question. Arabic is written with the basic consonants right. So for shurup and sheribe and sharban etc we would have ÞRP. Now, if we don´t put things like fatha, kesre and zamme for vowels (sorry if the words arent correct arabic, but this is how they teach us in Ottoman language), can ÞRP be both Þarap and Þurup? And nobody would know who is right?
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25 Jul 2009 Sat 10:21 pm |
Just a question. Arabic is written with the basic consonants right. So for shurup and sheribe and sharban etc we would have ÞRP. Now, if we don´t put things like fatha, kesre and zamme for vowels (sorry if the words arent correct arabic, but this is how they teach us in Ottoman language), can ÞRP be both Þarap and Þurup? And nobody would know who is right?
Ãt can be, but we would also know which is which from the sentence
Þrp as a verb Like Mehmet Þrp Ãllaban ´Milk´
Þrp Ãllaban Mohem ´Drinking milk is importnat´
Þrp Allaban ´ Milk has been drunk´
You see we write them all same, with same letters, but still we would understand which is which.
And in our writtings, we actually dont use fatha, kesre and zamme when we write, we write without them.
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26 Jul 2009 Sun 02:43 am |
SERBET: A small poem
Madem gýcýksýn rakýya... Neden balýk avlýyorsun o zaman kardeþim? Þerbetle mi yiyeceksin lüferi?
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6. |
24 Aug 2009 Mon 06:56 pm |
Part of a Turkish airlines article:
Ottoman fruit syrups
From Syrup to Sorbet The Turkish word ‘þerbet’ is thought to derive from the Arabic verb ‘sharban’ meaning ‘to drink’. The Turkish ‘þurup’ (syrup), meanwhile, from which þerbet is prepared, was borrowed unchanged from the Arabic. In old Arabic, þurup meant ‘þerbet, or a beverage sweetened with sugar. But in the Arab lands bordering on Anatolia the word ‘þerbet’ is still used as it was by the Ottomans of old. English travelers and envoys made the acquaintance of þerbet in the Ottoman period and borrowed the word directly into their own languages, thereby universalizing it. The renowned food historian Alan Davidson reports that ‘þerbet’ entered the Italian language as ‘sorbetto’ during the period of Ottoman-Byzantine-Venetian relations. Picking up the technique, the French and Italians developed a form of iced þerbet similar to that made by the Ottomans with snow or ice and called it ‘sorbet’. Thanks to French influence, the sorbet we know today has taken on a traditional dimension in all the world’s cuisines. Especially when upscale menus rich in flavors are served, the complex array of tastes can numb the palate. A sorbet is therefore offered before the main entrée to cleanse the palate and prepare it for the next course.
See the original article for recipes.
In Iraqi accent use the word þerbet too!
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