1. VOCABULARY OF COOK BOOK

2. VOCABULARY OF COOK BOOK
Zeytinyaglilar/ Appetizers with olive oil Sarma : Stuffed grape leaves Kisir : Bulgur salad (Turkish tabbouleh*) Corbalar/ Soups Mercimek corbasi :Red lentil soup (English recipe is  Yayla corbasi : Yogurt soup with rice Et yemekleri / Main dishes with meat Doner:  gyro Pide:  Turkish pizza Manti : Dumplings with meat ,served with garlic yogurt (Turkish ravioli*)

3. VOCABULARY OF COOK BOOK
Alinazik kebabı: An Antep speciality of smoked aubergine puree with yogurt, topped with minced lamb kebab Arnavut ciğeri: Calf liver cubes, coated with flour, deep fried Bulgur pilavı: Steamed bulghur Çiğ börek: Fried ’puff’ pies with minced-lamb filling Çiğ Köfte: Spicy raw beef with bulghur Çoban salatası: Salad of tomatoes, cucumber, onions and green pepper Dalyan köfte: Meat loaf Ezo gelin çorbası: Lentil and bulghur soup

4. VOCABULARY OF COOK BOOK

5. VOCABULARY OF COOK BOOK
Fasulye piyazı: Boiled white beans and onion salad, vinegar dressing Fava: Fava bean puree Ispanaklı Kol Böreği: Baked phyllo pastry, rolled with spinach İnegöl köfte: Beef patties, İnegöl style İzmir köfte: Beef patties with tomato sauce Kalamar tava: Fried calamari Kabak mücver: Courgette fritters Katmer: ’Katmer’, an Antep specialty of lightly sweetened baklava pastry layers with pistachio filling Keşkül: ’Keshkule’, milk pudding with almond flour Köfte: ’Kofte’, beef patties

7. VOCABULARY OF COOK BOOK
Kuru fasulye: Braised white beans and lamb in tomato sauce Lahmacun: ’Lahmadjun’, thinly spread flat bread rounds, topped with spicy minced- lamb Mantı: ’Manti’, mince-filled pasta bags, garlic yogurt sauce Menemen: Scrambled eggs with tomato, onion and green peppers Pastırma: ’Pastirma’, Kayseri-style cured beef Patlıcan salatası: Smoked aubergine/eggplant puree Patlıcan közleme: Smoked aubergine puree Peynirli kol böreği: Baked phyllo pastry, rolled with cheese Peynirli pide: Baked flat bread (pide) with feta cheese topping Peynirli yumurtalı pide: Baked flat bread (pide) with minced-beef and egg topping

9. VOCABULARY OF COOK BOOK
Pilav: Plain ’pilaff’ rice Puf böreği: Fried ’puff’ pies with cheese filling Sakızlı muhallebi: Milk pudding with natural mastic flavor Simit: ’Simit’, Turkish sesame bread-ring Sucuk: ’Sudjuk’, A local garlic-beef sausage specialty Sucuklu yumurta: Fried eggs with ’Sudjuk’ Tas kebabı: Sauteed and steamed lamb cubes Tandır: Pit-roasted lamb

10. VOCABULARY OF COOK BOOK
Tatlilar/ Desserts Baklava : Baklava , Filo dough with nuts and syrup Sekerpare:  (Sugar bit) Semolina cookies with syrup Revani : Semolina cake with syrup Kadayif: Shredded filo dough with syrup Lokum : Turkish delight (Turkish candy with starch, sugar and nuts, covered with confectioner's sugar) Gullac : Starch wafers in milk syrup Yogurt tatlisi : Yogurt cake with syrup (English recipe is  Asure: Noah's pudding (English recipe is 

11. Tatlilar/ Desserts