Recipe Language Glossary

The verbs in a recipe describe a specific heat and time. That is why knowing the exact meaning of a word helps you do the step correctly. This glossary matches each Turkish term with the closest English recipe word. Back to the Recipe Decoder.

Heat and cooking

What does kavurmak mean?

Kavurmak means to heat an ingredient in a little fat or in a dry pan, stirring, until its water reduces and its color darkens. The closest English words are "sauté" for onion and tomato paste, "brown" for ground meat and "toast" for walnuts.

What does sotelemek mean?

Sotelemek means to sauté: you cook thinly cut food quickly in a little fat over high heat, keeping it moving. The food keeps moving, so it cooks without burning.

What does mühürlemek mean?

Mühürlemek means to sear: you brown meat at high heat so a flavorful crust forms on its surface. The crust gives a roasted smell, but it does not keep the juices inside the meat.

What does pembeleştirmek mean?

Pembeleştirmek means to cook onion over low or medium heat until it just starts to take on color, which English recipes call "soften until lightly golden." The onion turns translucent and its edges turn slightly yellow. Stop cooking before the onion turns brown.

What does haşlamak mean?

Haşlamak means to boil: you cook food in boiling water. The salt and the amount of water change with the ingredient.

What does fokurdatmak mean?

Fokurdatmak means to simmer: you hold a liquid at the heat where small bubbles rise to the surface. A boil is stronger than a simmer. A hard boil toughens meat and clouds the liquid of a dish. That is why dishes that cook for a long time are simmered.

What does demlendirmek mean?

Demlendirmek means to steep: you turn off the heat and let the food stand with the lid on. The steam left in the pot finishes the cooking. That is why pilav steeps for 10 minutes after the heat is off.

Sauce and thickness

What does terbiye etmek mean?

Terbiye etmek means to temper: you warm a mixture of egg, flour or yogurt little by little with some of the hot liquid, then stir it into the dish. If the mixture goes straight into boiling liquid, it cooks and forms lumps. That is why you add the hot liquid to the mixture little by little.

What is meyane?

Meyane is roux, a thickener made by cooking equal weights of flour and fat. When cooked with liquid, meyane thickens sauces and soups. Béchamel is also made with meyane.

What does kıvam mean?

Kıvam means consistency, how thick or runny a liquid is. A sauce has reached the right kıvam when it coats the back of a spoon and a line drawn with your finger stays open. A sauce thickens further as it cools.

Texture

What does tel tel mean?

Tel tel describes rice with separate grains that do not stick together, which English recipes often call "fluffy." Washing the rice, using the right ratio of water and steeping the pilav keep the grains separate.

What does göz göz olmak mean?

Göz göz olmak means that small holes form on the surface of pilav as the water is absorbed. These steam holes show that the water is gone. That is why you turn off the heat when the holes appear and leave the pilav to steep.