Gıda İçerikleri - 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

kanatlı

meat of a young cow

dana eti

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

kuzu bağırsakları

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

bir tür mide

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

tuzlu et

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

konserve et

a type of meat that has been minced or finely chopped

kıyma

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

domuz jambonu

the flesh of a chicken that we use as food

tavuk

meat of a duck, eaten as food

ördek

meat of a goose, eaten as food

kaz

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

hindi

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

genç güvercin

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

sülün

meat of a grouse, eaten as food

grouse (et)

meat of a pheasant, eaten as food

tavşan (et)

the liver of an animal that can be cooked and eaten

karaciğer

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

tuzlu

cooked meat that is sliced before sale and eaten cold

salam

meat of African wild animals eaten as food

vahşi et

animal brains that are used as edible meat

domuz beyni

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

şeker ekmeği

(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

koyu et

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

keçiboynuzu

meat that is from a young sheep

kuzu

meat from a rabbit, eaten as food

tavşan

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

mahi mahi

meat that is finely chopped or ground, typically beef

kıyma

the meat of a lobster as food

ıstakoz

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

şarküteri

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

larva

the flesh of a young cod

genç koda

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

işkembeler

thin slices of cooked meat that are eaten cold

soğuk et dilimleri

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

konfit

the meat of a crab that can be eaten

yengeç eti

meat of a young duck, eaten as food

bebek

meat of a bird, eaten as food

kuş eti

meat of a guinea fowl, eaten as food

tavukkuşu

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

füme ringa

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

sultan

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

kızartmalık tavuk

having been cleaned, gutted, and prepared for cooking or sale, specifically referring to fish, poultry, or other meat

temizlenmiş

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

ton balığı

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

midye

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

entegre

the fatty tail end of a roast chicken or turkey

papaz burnu

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

yassı tavuk

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

sübye

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

istiridye