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please do and I will help or try to contribute also.
Turkish Ingredient
Substitute Ingredient
Pekmez Honey
Maras Biber Chilli flakes
Isot Chilli flakes
Saffron Tumeric
Yufka Pastry Filo Pastry
Bulgur Cous Cous
Yoghurt Sour Cream
Pepper Paste Tomato Paste
Cokelek Cheese Feta
Orzo Broken vermicelli
Sujuk (Turkish Spicy Sausage) Chorizo sausage
Pastirma Prosciutto
Vine Leaves Cabbage leaves
Turkish Ingredients Glossary
Bulgur – Burghul – A cracked wheat used as instead of rice.
Biber Salca – A red pepper paste that can be mild or hot.
Cokelek – A salty sheeps milk cheese used in salads.
Helva – Made from ground sesame seeds, often contains pistachio is served as a sweet along side Turkish coffee.
Kadaif – Shredded pastry that looks like vermicelli noodles. Mainly used for Turkish dessert.
Isot Pepper – Crushed chilli that has an earthy and smoky flavour.
Maras Biber - Crushed red chilli. Not as hot as the western chilli but not as light as Hungarian parprika.
Nar Eksisi - Pomegranate Molasses– Use in shish kebab marinades or salad dressings.
Orzo – Oval, flat noodles that are shaped like rice. Used in pilaf and soups.
Pastirma – Bastirma – air cured beef that is highly spiced.
Pismaniye – The Turkish version of Persian fairy floss.
Rose Water – Mainly used in Turkish delight. Can be added to rice pudding or ice cream.
Semolina – Wheat from the first milling. Great for making cakes and pastas.
Sucuk – Sujuk – a dry spicy lamb sausage that is eaten cooked or raw.
Sumac – Dried sumak berry spice used instead of lemon.
Tahini – A sesame paste used in Turkish dips such as hummus.
Vine Leaves – Young leaves from the vine. Mostly stuffed with rice to make dolmades.
Yufka – Thin hand made pastry used for borek or baklava.
Za’atar – a blend of spices used to season meats and vegetables.
Edited (8/16/2013) by Kelowna
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