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Turkey produces lots of citrus
fruit,
including oranges.
To my knowledge,
oranges are used for juice,
fresh fruit,
and garnishes on some
dishes, but not frequently in traditional
Turkish dishes (although innovative
young chefs may use ingredients, including
oranges, in ways different from the
traditional recipes.)
Lemon juice is used
frequently on salads, and may be used
as vinegar is used in other dishes.
A frequent question in Turkish restaurants,
when one orders salad, is "Lemon
juice or vinegar for your salad?"
In general, I would say that you should
not encounter oranges in traditional
dishes such as stews, grills or meze
(hors d'oeuvres).
Here are some phrases:
Portakkal = orange (same word as the
name of the country Portugal)
Portakkal suyu = orange juice
Portakkallı = with
orange (pohr-tahk-kahl-LUH)
Portakkalsız = without
orange (pohr-tahk-kahl-SUHZ)
Portakkal alerjim var =
I have orange allergy (POHR--tahk-kahl
ahl-lehr-ZHEEM vahr)
Hiç portakkal yeyemem = I
cannot eat any[thing with] orange (HEECH pohr-tahk-kahl
yee-YEH-mehm)
Yalniz portakkalsız yemek
yeyebilirim = I
can only eat dishes without oranges.
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