Glossary E

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Ente is a German word for duck

Et is the Turkish generic word for "Meat". Turkish meat dishes are usually made from the meat of a chicken, calf, lamb or mutton:

Koyun Eti is mutton - The meat of sheep older than one year but nowadays over two years.

Kuzu Eti is meat of lamb - A young sheep under 1 year old but preferably 3 to 4 months old and weighing about 10 kg. The meat is tender and suitable for grilling, frying and roasting.

Sigir/Sığır Eti is beef - The meat of the animal known as a cow (female) or bull (male)

Dana Eti is veal - The meat of a young calf 6 to 14 weeks old.

It was said that during the Victorian times, mutton is the preferred meat.

Erbsensuppe refers to pea soup in Germany. This soup is made of yellow or green peas which is cooked with carrots, potatoes, celery, onions, leeks, parsley and spices, like, marjoram and pepper.

Emapanadas Tucumanas (singular Tucumana) are snacks which is similar to Salteñas, but deep-fried and with a higher potato content. It is a pastry filled with meat, chicken and other ingredients which is deep-fried. Like Saltenas, Empanadas Tucumanas is named after a city, of Tucuman in Argentina. Tucumana is also eaten in Bolivia.

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