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Chicken eggs (yumurta,
YOO-moor-TAH) are not uncommon in Turkish
cuisine, but they are not in everything.
There are many dishes that do not contain
eggs. If you are allergic to eggs,
you should still be able to enjoy many
types of Turkish food.
Most of the time you can see
the eggs,
as at breakfast (fried eggs, omelettes,
hard-boiled eggs), and in such dishes
as menemen (baked
eggs with tomatoes).
However, eggs hidden in some dishes
where you might not expect them. They
are usually used as a binder when making
köfte (lamb
meatballs) of all varieties, whether
grilled or in stews, so you should
avoid any sort of Turkish meatballs.
Egg yolks are often
used in soups such
as wedding soup (dügün çorbasi).
Some Turkish desserts (sweets) use
eggs, but not all.
Here are some phrases:
Yumurta var mi? (YOO-moor-tah VAHR
muh), Are there [does it contain] eggs?
Yumurta alerjim var. (YOO-moor-TAH
ah-lehr-ZHEEM vahr), I am allergic
to eggs.
Yumurta yeyemem. (YOO-moor-TAH
yee-YEH-mehm), I cannot eat eggs.
You can use the same phrases for other
allergens:
Fistik (fuhss-TUK), nuts (general)
Yer fistigi (YEHR fuhss-tuh), peanuts
Findik (fuhn-DUK), hazelnuts
Süt (SEWT), milk
Soya, soya
...as in "Soya var mi?," "Fistik
yeyemem," "Sut alerjim var."
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