Hey but that is a good idea. We could make a new thread on these issues.

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.

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My high blood sugar prevents me eating pastaries. It sucks.