Dessert, Sweet

Acıbadem kurabiyesi

Almond macarons (french macaroons)

Breakfast

Açma

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Side, Snack, Appetizer

Açma

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Main

Adana kebap

Adana kebabı is a turkish dish that consists of long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. the culinary item is named after adana, the fifth largest city of turkey and was originally known as the "kıyma kebabı" (lit: minced meat kebab) or kıyma in adana-mersin and the southeastern provinces of turkey.

Side, Snack, Appetizer

Ahtapot salatasi

Octopus marinated in olive oil and lemon juice, may also contain vegetables

Side, Snack, Appetizer

Aioli

Aioli, allioli or aïoli ( or ; provençal occitan: alhòli [aˈʎɔli] or aiòli [aˈjɔli]; catalan: allioli [ˌaʎiˈɔli]; spanish: alioli [ˌaliˈoli]) is a cold sauce consisting of an emulsion of garlic, salt, olive oil, and often egg; it is found in the cuisines of the northwest mediterranean, from andalusia to calabria. the names mean "garlic and oil" in catalan, provençal and italian. it is found in the cuisines of the mediterranean coasts of spain (catalonia, the valencian community, the balearic islands, murcia and eastern andalusia), france (provence), italy (sicily and calabria), and malta. some versions of the sauce are closer to a garlic mayonnaise, incorporating egg yolks and lemon juice, whereas other versions are without egg yolk and have more garlic. this gives the sauce a pastier texture, while making it more laborious to make as the emulsion is harder to stabilize. there are many variations, such as adding lemon juice or other seasonings. in france, it may include mustard.like mayonnaise, aioli is an emulsion or suspension of small globules of oil and oil-soluble compounds in water and water-soluble compounds. in spain, purists believe aioli should not include egg, but in france and elsewhere, egg or egg yolk is the usual emulsifier. since about 1990, it has become common in the united states to call all flavored mayonnaises aioli. purists insist that flavored mayonnaise can contain garlic, but true aioli contains garlic and no other seasoning (except salt).

Drink

Airag

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Side, Snack, Appetizer

Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

Side, Snack, Appetizer

Ajvar

Ajvar (pronounced: ; cyrillic script: ajвар, aйвар) is a condiment made principally from sweet bell peppers and eggplants. the relish became a popular side dish throughout yugoslavia after world war ii and is popular in southeast europe. homemade ajvar is made of roasted peppers. depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. ajvar can be consumed as a bread spread or as a side dish. ajvar has a few variations. one variation contains tomato and eggplant. another is made with green bell peppers and oregano. "homemade leskovac ajvar" and "macedonian ajvar" are registered with the world intellectual property organization in order to protect their brand names.

Main

Akçaabat köfte

Spiced and grilled meatballs, akcaabat-style

Main

Alinazik kebab

Alinazik kebab, or simply alinazik, is a home-style turkish dish which is a specialty of the gaziantep province of turkey. it is made from smoked and spiced eggplant, grilled and then pureed, topped with cubes of sauteed lamb, previously seasoned and marinated. it is usually served with rice pilaf or yogurt with garlic, grilled vegetables, and melted butter.

Main

Analı kızlı çorbası

Analı kızlı soup is a soup from south and southeastern turkey (malatya, kahramanmaraş, diyarbakır, gaziantep, tarsus, adana) which includes meatballs, tomato, bulgur, and chickpeas. 'analı kızlı' means, literally, 'with daughters and mothers', daughters being the chickpeas, and mothers the bulgur balls, all in a soup like a yogurt sauce. another name for this dish is yuvalama or yuvarlama. it is a part of traditional turkish cuisine.

Main

Anchovy

An anchovy is a small, common forage fish of the family engraulidae. most species are found in marine waters, but several will enter brackish water, and some in south america are restricted to fresh water.more than 140 species are placed in 17 genera; they are found in the atlantic, indian and pacific oceans, and in the black sea and the mediterranean sea. anchovies are usually classified as oily fish.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Side, Snack, Appetizer

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Main

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Dessert, Sweet

Aşure

Ashure or noah's pudding is a sweet pudding that is made of a mixture consisting of various types of grains, fresh fruits, dried fruits and nuts. in the balkans and turkey sufi muslims make the dish during the month of muharram in which the day of ashure takes place. traditionally, ashure is made in large quantities to commemorate the ark's landing and is distributed to friends, relatives, neighbors, colleagues, classmates, and others, without regard to the recipient's religion or belief system as an offering of peace and love. ashure was traditionally made and eaten during the colder months of the year due to its heavy and calorie rich nature, but now it is enjoyed year-round. armenians make it as a christmas pudding and for new year's celebrations, where it is a centerpiece.

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Side, Snack, Appetizer

Aydın İncir

Figs grown in the menderes river valley, sun-dried and coated with sugar, from aydin province, turkey

Drink

Ayran

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Dessert, Sweet

Ayva tatlısı

A sweet quince dessert with cloves, cinnamon, lemon juice, kaymak or clotted cream, pistachios or walnuts

Side, Snack, Appetizer

Bacon

Bacon is a type of salt-cured pork made from various cuts, typically the belly or less fatty parts of the back. it is eaten as a side dish (particularly in breakfasts), used as a central ingredient (e.g., the bacon, lettuce, and tomato sandwich (blt)), or as a flavouring or accent (as in bacon bits in a salad). bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat. the word is derived from the proto-germanic *bakkon, meaning "back meat". meat from other animals, such as beef, lamb, chicken, goat, or turkey, may also be cut, cured, or otherwise prepared to resemble bacon, and may even be referred to as, for example, "turkey bacon". such use is common in areas with significant jewish and muslim populations as both religions prohibit the consumption of pork. vegetarian bacons such as "soy bacon" also exist.

Dessert, Sweet

Badem ezmesi

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

Side, Snack, Appetizer

Baharat

Bahārāt (arabic: بَهَارَات) is a spice mixture or blend used in middle eastern cuisines. bahārāt is the arabic word for "spices" (the plural form of bahār "spice"). the mixture of finely ground spices is often used to season lamb or mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

Side, Snack, Appetizer

Bakla ezmesi

Bakla ezmesi, also known as fava, is a traditional greek food that is nutrient-dense and flavorful. it is made of yellow split peas, onion, garlic, extra virgin olive oil, and lemon. it can also contain favetta, or fava bean puree. fava beans, also known as broad beans, are one of the world's oldest cultivated plants.bakla ezmesi is a meze, or mediterranean appetizer, prepared by soaking and boiling shelled, dried broad beans until they become soft and then puréeing them with olive oil. fresh dill can be added to the mix. the purée is left to set overnight, served cold, and garnished with dill and lemon slices.

Side, Snack, Appetizer

Baklalı enginar

The globe artichoke (cynara cardunculus var. scolymus), also known by the names french artichoke and green artichoke in the u.s., is a variety of a species of thistle cultivated as a food. the edible portion of the plant consists of the flower buds before the flowers come into bloom. the budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. once the buds bloom, the structure changes to a coarse, barely edible form. another variety of the same species is the cardoon, a perennial plant native to the mediterranean region. both wild forms and cultivated varieties (cultivars) exist.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Main

Balık çorbası

Balık çorbası(turkish: balık çorbası) is the turkish word for a fish soup or çorba, traditional to ottoman cuisine. it is included in an 1859 cookbook, the first printed ottoman cookbook.

Main

Balık ekmek

Balık ekmek (ipa: ba'lɯk ek'mek) is a common street food item in turkish cuisine. it is a sandwich of a filet of fried or grilled fish (typically mackerel, or other similar oily fish), served along with various vegetables, inside a bun of turkish bread. it is typically served on the eminönü square straight from the boat on which it is prepared. the name is a combination of the turkish words balık (fish) and ekmek (bread).

Side, Snack, Appetizer

Barbunya pilaki

Borlotti beans, vegetables, carrots, garlic, tomato paste, olive oil

Side, Snack, Appetizer

Bazlama

Bazlama is a leavened, circular flatbread from turkish cuisine. it has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. this popular flatbread is made from wheat flour, water, salt and yeast. after mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, flattened to a desired thickness and baked on a hot surface. during baking, the bread is turned over to bake the other side. after baking, it is generally consumed fresh. shelf life of bazlama varies from several hours to a few days, depending on storage conditions.

Side, Snack, Appetizer

Bearnaise Sauce

Béarnaise sauce (; french: [be.aʁ.nɛz]) is a sauce made of clarified butter emulsified in egg yolks and white wine vinegar and flavored with herbs. it is basically the "child" of the hollandaise sauce. the difference is only in the flavoring: béarnaise uses shallot, chervil, peppercorns, and tarragon in a reduction of vinegar and wine, while hollandaise is made of a reduction of lemon juice or white wine vinegar, with white peppercorns and a pinch of cayenne instead of the above seasonings. the sauce's name is related to the province of béarn, france. it is light yellow and opaque, smooth and creamy, and a traditional sauce for steak.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Dessert, Sweet

Berliner

A berliner is a german doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top.

Side, Snack, Appetizer

Beyaz peynir

Beyaz peynir turkish pronunciation: [beˈjaz pejniɾ] (meaning "white cheese" in turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. the cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other balkan white cheeses. vegetable rennet is added to the sheep's milk as a clotting agent. once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months.beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. it is eaten plain, for example as part of the traditional turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and pide.

Drink

Beyaz şarap

Turkish wine is wine made in the transcontinental eurasian country turkey. the caucasus region, where georgia and iran are located, played a pivotal role in the early history of wine and is likely to have been one of the earliest wine-producing regions of the world.ampelographers estimate that turkey is home to between 600 and 1200 indigenous varieties of vitis vinifera (the european grapevine), though less than 60 of these are grown commercially. with over 8,120 square kilometres (2,010,000 acres) planted under vine, turkey is the world's fourth-leading producer of grapes for wine production. mustafa kemal atatürk, turkey's first president, established the country's first commercial winery in 1925. according to the oiv, the total wine production in 2005 was 28,700,000 litres. in the first half of 2009, wine consumption in turkey reached 20,906,762 litres.

Main

Beyti kebab

Beyti is a turkish dish consisting of ground beef or lamb, grilled on a skewer and served wrapped in lavash and topped with tomato sauce and yogurt. the dish is named after beyti güler, the owner of the popular restaurant beyti in istanbul. he was inspired to create his own dish in 1961 after witnessing swiss butcher möller's method of preparing meat, when he was visiting switzerland. his version consists of lamb fillets wrapped in strips of cutlet fat, and grilled. the dish of ground meat commonly sold as street food under this name, bears little resemblance to his original.

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Side, Snack, Appetizer

Biscotti

Biscotti (; italian pronunciation: [biˈskɔtti]; english: biscuits), known also as cantucci ([kanˈtuttʃi]), are italian almond biscuits that originated in the tuscan city of prato. they are twice-baked, oblong-shaped, dry, crunchy, and may be dipped in a drink, traditionally vin santo.

Main

Bisque

Bisque is a smooth, creamy, highly seasoned soup of french origin, classically based on a strained broth (coulis) of crustaceans. it can be made from lobster, langoustine, crab, shrimp, or crayfish. alongside chowder, bisque is one of the most popular seafood soups.

Drink

Black coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Dessert, Sweet

Boortsog

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Side, Snack, Appetizer

Borani

Borani is a salad dish from iranian cuisine. it is also found in turkish cuisine where it is associated with certain provinces like isparta, urfa and van. some versions are made with spinach and yogurt, while the ancient persian borani was made with eggplant, and a regional version from urfa is made with lamb and vegetarian meatballs. borani is also popular in the caucasus and afghanistan.

Main

Börek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Breakfast

Börek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Side, Snack, Appetizer

Börülce salatası

Black-eyed pea salad

Dessert, Sweet

Bourma

Rolled phyllo pastry filled with a sweet mixture of pistachios or walnuts, sugar and cinnamon

Drink

Boza

Boza, also bosa, bozo is a fermented beverage popularly made in parts of north africa, central and western asia, caucasus and southeast europe. it is a malt drink made by fermenting various grains: wheat or millet in bulgaria, romania, north macedonia, serbia and bosnia and herzegovina and barley in ancient egypt, maize (corn) and wheat in turkey. it has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

Main

Bozbaş

Bozbash (azerbaijani: bozbaş; persian: آبگوشت بزباش; tat: guşto buzbaş) is a meat stew (also described as a soup) popular in armenia, azerbaijan and iran.

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Side, Snack, Appetizer

Brioche

Brioche (, also uk: , us: , french: [bʁijɔʃ]) is a bread of french origin whose high egg and butter content gives it a rich and tender crumb. chef joël robuchon described it as "light and slightly puffy, more or less fine, according to the proportion of butter and eggs." it has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing. brioche is considered a viennoiserie because it is made in the same basic way as bread, but has the richer aspect of a pastry because of the extra addition of eggs, butter, liquid (milk, water, cream, and, sometimes, brandy) and occasionally sugar. brioche, along with pain au lait and pain aux raisins—which are commonly eaten at breakfast or as a snack—form a leavened subgroup of viennoiserie. brioche is often cooked with fruit or chocolate chips and served on its own, or as the basis of a dessert with many local variations in added ingredients, fillings or toppings.

Main

Brisket

Brisket is a cut of meat from the breast or lower chest of beef or veal. the beef brisket is one of the nine beef primal cuts, though the definition of the cut differs internationally. the brisket muscles include the superficial and deep pectorals. as cattle do not have collar bones, these muscles support about 60% of the body weight of standing or moving cattle. this requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderise it. according to the random house dictionary of the english language, second edition, the term derives from the middle english brusket which comes from the earlier old norse brjósk, meaning cartilage. the cut overlies the sternum, ribs, and connecting costal cartilages.

Main

Buğu kebabı

Buğu kebabı (turkish for vapour kebab) is a lamb-based dish from the turkish cuisine. it is a stew, like tas kebabı. buğu kebabı is made with leg meat, shallots, tomatoes, fresh oregano, garlic, bay leaves, tomato paste and spices. the essence of the dish is to cook it for one to one and a half hour in a covered pan on low heat with little (one cup) to no water. buğu kebabı is sometimes translated into english as 'steam kebab'. in the turkish cuisine, there is an eggplant and meat stew/casserole called 'islim kebabı', (which is also translated as steam kebab or steamed kebab). buğu kebabı should not be confused with either of these.

Main

Buğulama

Fish stew

Dessert, Sweet

Bülbül yuvası

Bülbül yuvası (turkish: bülbülyuvası, "nightingale's nest" ), is a turkish phyllo dough dessert. it takes its name from its hollow and circular shape. having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served.

Side, Snack, Appetizer

Cacık

Yogurt, cucumber and garlic sauce or dip, used on vegetables, breads, meats, kebabs

Drink

Caffè corretto

Caffè corretto (pronounced [kafˈfɛ kkorˈrɛtto]), an italian caffeinated alcoholic drink, consists of a shot of espresso with a small amount of liquor, usually grappa, and sometimes sambuca or brandy. it is also known (outside italy) as an "espresso corretto". it is ordered as "un caffè corretto alla grappa", "… alla sambuca", "… al cognac", or "corretto di spadino", depending on the desired liquor. most italian bartenders prepare a caffè corretto simply adding a few drops of the desired liquor into an espresso shot; however in some cases the liquor is served in a shot alongside the coffee allowing the customer to pour the quantity they desire. a few bartenders also let their regular customers make their drink themselves providing the espresso shot and the bottle of liquor. the italian word corretto corresponds to the english word 'correct' in the sense of 'corrected'. the term is now an italian phraseme.caffè corretto can also be found widely in eritrea, a legacy of the italian colonization of eritrea. asmarino bartenders pour locally produced areki and cognac. in spain, a similar drink is known as carajillo; in portugal it is known as café com cheirinho (coffee with scent); in france pousse-café or café-calva (coffee and calvados); and in sweden, norway, and denmark as kaffekask, karsk, or kaffegök.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Main

Cağ kebabı

Cağ kebabı (pronounced [ˈdʒaː cebabɯ]), also called yatik döner, is a horizontally stacked marinated rotating lamb kebab variety, originating in erzurum province, turkey. this uniquely prepared kebab has become, as years passed, a trademark of erzurum where all the famous usta, like şakir aktaş and kemâl koç, run restaurants. each claiming to be descending from the exclusive inventors. note that while it is increasingly available in most turkish cities, the cağ kebabı is especially popular in erzurum, whereas enjoying an ever-growing success in istanbul and ankara.

Dessert, Sweet

Cake pop

A cake pop is a form of cake styled as a lollipop. cake crumbs are mixed with icing or chocolate, and formed into small spheres or cubes in the same way as cake balls, before being given a coating of icing, chocolate or other decorations and attached to lollipop sticks. cake pops can be a way of using up leftover cake or cake crumbs. the cake pop increased in popularity between 2009 and 2011.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Drink

Çay

Turkish black tea

Side, Snack, Appetizer

Çerkes peyniri

Circassian cheese

Side, Snack, Appetizer

Çerkes tavuğu

Circassian chicken (adyghe: jed de ships sch'etu) is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. circassian chicken is a classic circassian dish, adopted by the imperial ottoman cuisine. although it was typically served as a main course, it became popular as an appetizer, or meze. being an imperial-era dish, it can also be found in other cuisines of the eastern mediterranean. a similar walnut sauce and a chicken dish made with this sauce is known as satsivi in georgian cuisine.

Dessert, Sweet

Cevizli sucuk

Candle-shaped sweet made with walnuts, hazelnuts, almonds threaded onto a string, dipped in thickened grape juice or fruit juice and dried in the shape of a sausage (hence the name sujuk)

Dessert, Sweet

Cezerye

Cezerye is a semi-gelatinous traditional turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios. cut into matchbox-sized rectangular chips and served on special occasions. it originated from eastern mediterranean turkish province of mersin. grated carrots are boiled first and then roasted with sugar, coconut powder is spread on it, and pistachios, hazelnuts, peanuts or walnuts are put in it. while variations on the treat exist which replace the carrot with fig or date purée, the name is nonetheless derived from the word "jazriyya," which is arabic for "with carrot".

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Main

Chateaubriand

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Side, Snack, Appetizer

Chateaubriand sauce

Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large center cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. while the term originally referred to the preparation of the dish, auguste escoffier named the specific center cut of the tenderloin the chateaubriand. in the gastronomy of the 19th century the steak for chateaubriand could be cut from the sirloin, and served with a reduced sauce named chateaubriand sauce or a similar, that was prepared with white wine and shallots moistened with demi-glace, and mixed with butter, tarragon, and lemon juice. it was also traditionally served with mushrooms.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegan cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Side, Snack, Appetizer

Ciabatta

Ciabatta (, italian: [tʃaˈbatta]; literally "slipper") is an italian white bread made from wheat flour, water, salt, yeast and olive oil, created in 1982 by a baker in adria, province of rovigo, veneto, italy, in response to the popularity of french baguettes. ciabatta is somewhat elongated, broad, and flat, and is baked in many variations, although unique for its alveolar holes. ciabatta is made with a strong flour and uses a much wetter dough than traditional french bread.while panino indicates any kind of sandwich regardless of the bread used (whether slices or a bun), a toasted sandwich made from small loaves of ciabatta are known as panini (plural of panino) outside italy.

Main

Çibörek

Moon-shaped fried meat pie

Side, Snack, Appetizer

Çiğ köfte

Çiğ köfte (turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of turkish kurdistan in edessa. in aramaic and kurdish it is called ܐܰܟܺܝܢ/ acîn/ اجین. served as an appetizer or meze. it is closely related with kibbeh nayyeh from lebanese cuisine. çiğ köfte is common to kurdish cuisine and turkish cuisines, and is also found in the traditional cuisine of the urfalim jews. traditionally made with raw meat, there are vegetarian variations made with bulgur and in urfa, a local meatless version is made with scrambled eggs. in diyarbakır province locally prepared batches are sold by street vendors.

Breakfast

Çılbır

Çılbır is a turkish dish of poached eggs with yogurt (often with garlic mixed in).there are records of çılbır being eaten by ottoman sultans as far back as the 15th century. it is now common to serve the dish topped with melted butter infused with aleppo pepper, for which paprika can be substituted. in several balkan countries such as bosnia and herzegovina, montenegro and serbia, the turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. almost identical is the panagyurski style eggs dish in bulgaria.

Main

Çılbır

Çılbır is a turkish dish of poached eggs with yogurt (often with garlic mixed in).there are records of çılbır being eaten by ottoman sultans as far back as the 15th century. it is now common to serve the dish topped with melted butter infused with aleppo pepper, for which paprika can be substituted. in several balkan countries such as bosnia and herzegovina, montenegro and serbia, the turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. almost identical is the panagyurski style eggs dish in bulgaria.

Side, Snack, Appetizer

Çoban salatası

Çoban salatası or choban salad (turkish for "shepherd's salad") is a salad originated from turkish cuisine and azerbaijani cuisine consisting of finely chopped tomatoes (preferably peeled), cucumbers, long green peppers, onion, and flat-leaf parsley. the dressing consists of lemon juice, olive oil, and salt.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Side, Snack, Appetizer

Çökelek

Çökelek (azerbaijani: şor) is a fermented and acid/heat coagulated fresh cheese from turkey and azerbaijan. it can be produced from heating fermented buttermaking by-products such as buttermilk (yayıkaltı), though skimmed milk yogurt can also be used as a starting material. it can also be obtained from yayık ayranı through heat exposure. despite its similar appearance, it is distinct from lor, a form of curdled whey product similar to cottage cheese. keş, şor, ekşimik and minci are different local names associated with çökelek. according to sevan nişanyan, çökelek is etymologically turkic in origin. it has been postulated that çökelek had derived from the verb çök- (to coagulate, to sit in turkish) and the suffix -ak/-ek. oldest written record about the cheese could be dated to 15th century.

Main

Çökertme kebabı

Marinated veal with a garlic yogurt sauce on top of french fried potatoes

Drink

Cold brew coffee

Coffee drinks are made by brewing water with ground coffee beans. the brewing is either done slowly by drip, filter, french press, cafetière or percolator, or done very quickly under pressure by an espresso machine. when put under the pressure of an espresso machine, the coffee is termed espresso while slow-brewed coffees are generally termed brewed coffee. while all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water (like the americano). upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. there are many variations to the basic coffee or espresso bases. with the invention of the gaggia machine, espresso, and espresso with milk such as cappuccino and latte, spread in popularity from italy to the uk in the 1950s. it then came to america, and with the rise in popularity of the italian coffee culture in the 1980s it began to spread worldwide via coffeehouses and coffeehouse chains.the caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Main

Çöp şiş

Çöp şiş (pronounced 'chop shish') is a type of lamb shish kebab eaten throughout anatolia in turkey. the etymology of the name is uncertain, though 'çöp' means garbage or rubbish in modern turkish, and may have come from the word meaning 'chaff', the stalk of wheat removed during winnowing. it has also been suggested that they are so called because the meat used is the smaller scraps of meat that are not used for other types of kebab.çöp şiş is generally cooked on wooden skewers rather than iron ones. during preparation, the lamb meat and pieces of fat are mixed with garlic and tomato and left to marinate with black pepper, oregano and olive oil, before cooking over an ocak, or grill.it is usually served with grilled peppers and onion, with bread as an option to wrap the lamb and vegetables inside.

Main

Čorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Side, Snack, Appetizer

Çörek

Tsoureki (greek: τσουρέκι) also known as شوريك (arabic), choreg or "chorek" (armenian չորեկ, կաթնահունց), çörək (azerbaijani), çyrek (albanian), kozunak (bulgarian козунак), cozonac (romanian) or paskalya çöreği (turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. lampropsomo, a variation of tsoureki commonly called "greek easter bread," is made by greek communities during easter, not only in greece, but also in other countries with greek communities. it is also sometimes called armenian easter bread.

Drink

Cortado

A cortado is a beverage consisting of espresso mixed with a roughly equal amount of warm milk to reduce the acidity. the milk in a cortado is steamed, but not frothy and "texturized" as in many italian coffee drinks. the cortado comes from spain, most likely madrid, where it is commonly served.the word cortado is the past participle of the spanish verb cortar (to cut), in the sense of "dilute", and can refer variously to either coffee or espresso drinks throughout spanish and portuguese speaking countries.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Side, Snack, Appetizer

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Breakfast

Cucumber

Cucumber (cucumis sativus) is a widely-cultivated creeping vine plant in the cucurbitaceae family that bears usually cylindrical fruits, which are used as culinary vegetables. considered an annual plant, there are three main varieties of cucumber — slicing, pickling, and burpless/seedless — within which several cultivars have been created. the cucumber originates from south asia, but now grows on most continents, as many different types of cucumber are traded on the global market. in north america, the term wild cucumber refers to plants in the genera echinocystis and marah, though the two are not closely related.

Side, Snack, Appetizer

Demi glace

Demi-glace (french pronunciation: ​[dəmi ɡlas], 'half glaze') is a rich brown sauce in french cuisine used by itself or as a base for other sauces. the term comes from the french word glace, which, when used in reference to a sauce, means "icing" or "glaze." it is traditionally made by combining one part espagnole sauce and one part brown stock. the sauce is then reduced by half, strained of any leftover impurities, and finished with a sherry wine.common variants of demi-glace use a 1:1 mixture of beef or chicken stock to sauce espagnole; these are referred to as "beef demi-glace" (demi-glace au bœuf) or "chicken demi-glace" (demi-glace au poulet). the term "demi-glace" by itself implies that it is made with the traditional veal stock.

Dessert, Sweet

Demir tatlısı

Deep-fried shaped pastries, formed by dipping a metal mold into batter and then plunging it into hot oil