Yemek Malzemeleri - Et ve Sakatat Çeşitleri

meat that is from a cow

sığır eti

meat from a pig, eaten as food

domuz eti

meat of chickens, turkeys, and ducks

kümes hayvanları eti

meat of a young cow

dana eti

the small intestines of a pig, typically cleaned and cooked as a delicacy in various culinary traditions

domuzun ince bağırsağı

the edible lining of the stomach of various animals, typically used in cooking

işkembe

beef that has been cured in a brine solution, typically seasoned with spices and salt

canned or preserved meat, typically beef, often used in military rations

sığır eti konservesi

a type of meat that has been minced or finely chopped

dana kıyma

a type of meat cut from a pig's thigh, usually smoked or salted

jambon

the flesh of a chicken that we use as food

piliç

meat of a duck, eaten as food

ördek eti

meat of a goose, eaten as food

kaz eti

meat of a turkey, eaten as food, especially during holidays like Thanksgiving and Christmas

hindi eti

the meat of young domestic pigeons that are slaughtered before they are able to fly

güvercin eti

the flesh of the small game bird, known for its lean and flavorful meat

bıldırcın eti

meat of a grouse, eaten as food

orman tavuğu eti

meat of a pheasant, eaten as food

sülün eti

the liver of an animal that can be cooked and eaten

ciğer

the meat such as beef and lamb that turn brown when cooked

kırmızı et

the meat such as chicken, rabbit, etc., that is pale in color

beyaz et

‌a mixture of meat, bread, etc. cut into small pieces and put into a long tube of skin, typically sold raw to be cooked before eating

sosis

related to a preservation method where food is treated or preserved with salt

tuzda terbiye edilmiş

cooked meat that is sliced before sale and eaten cold

salam

meat of African wild animals eaten as food

Afrikalı vahşi hayvan eti

animal brains that are used as edible meat

beyin

the edible muscle in the mouth of animals, typically known for its unique texture and flavor

dil

an organ in an animal's body that takes waste matter from its blood by sending it out of their body and can often be cooked and eaten

böbrek

a type of meat that refers to the thymus or pancreas of a young animal

uykuluk

(of food) prepared according to Islamic law

helal

(of food) prepared according to Jewish law

koşer

meat of the legs of a bird that has turned dark after being cooked, eaten as food

kümes hayvanlarının but kısmı

flesh from a fish that we use as food

balık

meat of an adult sheep

koyun eti

meat of a deer, eaten as food

geyik eti

young goat meat known for its tender texture, delicate flavor, and lean profile, used in various cuisines worldwide

keçi eti

meat that is from a young sheep

kuzu eti

meat from a rabbit, eaten as food

tavşan eti

a tough part of meat that is hard to eat

kıkırdak

the culinary term for squid, commonly prepared and served as a dish

kalamar

a type of fish known for its firm texture and mild flavor

lambukanın yemekte kullanılan eti

meat that is finely chopped or ground, typically beef

kıyma

the meat of a lobster as food

ıstakoz eti

any meat that is cut into small pieces, pressed into a container such as cans and then served cold

salam gibi yemeye hazır et

the eggs of a female fish or the sperm of a male fish, eaten as food

balık yumurtası

the flesh of a young cod

balık eti

any sea creature that is eaten as food such as fish, shrimp, seaweed, and shellfish

deniz ürünleri

the internal organs of an animal such as the liver and kidneys, used as food

sakatat

thin slices of cooked meat that are eaten cold

yemeye hazır et

salted meat, especially a duck, that is cooked at a low temperature stored in its own fat

kendi yağında pişirilen ve korunan et

the meat of a crab that can be eaten

yengeç eti

meat of a young duck, eaten as food

yavru ördek eti

meat of a bird, eaten as food

kuş eti

meat of a guinea fowl, eaten as food

beç tavuğu eti

a type of fish called herring which is salted and then smoked

tuzlanıp tütsülenmiş ringa balığı

the edible meat obtained from horses

at eti

the meat of the medium-sized game bird, known for its tender texture and rich, gamey flavor

keklik eti

the tender meat of young bird, typically chickens, that are suitable for frying or cooking

kızartma tavuk

describing fish, poultry, or shellfish which has been cleaned and is ready for eating or cooking

temizlenmiş

the meat of a large fish named tuna that lives in warm waters

tonbalığı (konserve)

the edible meat of the bivalve mollusk, known for its delicate texture and distinctive oceanic taste

istiridye eti

the edible internal organs of poultry, typically including the liver, heart, gizzard, and neck

tavuk sakatatı

the fatty tail end of a roast chicken or turkey

tavuğun kıçı

a chicken or game bird that has been split and flattened for cooking

açık tavuk

a gastropod of warm seas that is edible and contains mother-of-pearl

deniz kulağı

a type of shellfish that can be eaten both raw and cooked, some of which contain pearls inside

istiridye