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Food and drink in Turkish

186 words in Turkish on the topic “food and drink”: kahve — coffee, çay — tea, su — water, ekmek — bread. 186 words can be played from recordings.

Updated September 1, 2026 · Lingofly

186 words on the topic

  • kahve
    coffee
    Through Turkish kahve both "coffee" and "café" reached the languages of Europe. The word itself comes from Arabic qahwa.
  • çay
    tea
    Drunk from a tulip-shaped glass and offered everywhere, shops included.
  • su
    water
    One of the shortest words in Turkish and one of the few irregulars: "my water" is suyum.
  • ekmek
    bread
    Spelled and sounded exactly like the verb ekmek, "to sow". The collision is an accident — but the month ekim (October, sowing time) really does come from that verb.
  • peynir
    cheese
    The white brined cheese will be on the breakfast table without fail.
  • et
    meat
    Two words in one spelling: et is "meat", but also the imperative of etmek ("to do") — dikkat et, "pay attention". Only the place in the sentence tells you which.
  • balık
    fish
    ı dotless. The root of balıkçı — both "fisherman" and "fish shop": the tail -çı turns a thing into the person busy with it.
  • salata
    salad
    An Italian loanword. The plain chopped-vegetable kind is çoban salatası — "shepherd's salad": tomato, cucumber, onion.
  • çorba
    soup
    Lentil mercimek çorbası is served everywhere and at any hour.
  • tuz
    salt
    The root of tuzlu ("salty") — the tail -lu "with something" — and tuzsuz ("salt-free") — the tail -suz "without". The -lı/-sız pair works across the whole language.
  • meyve
    fruit
    Singular in form: meyve means both "a fruit" and "fruit in general". It came from Persian.
  • elma
    apple
    The root of elma çayı — apple tea, pressed on tourists everywhere.
  • portakal
    orange
    From the name of Portugal: Portuguese merchants brought sweet oranges to the Mediterranean.
  • domates
    tomato
    A Greek word with the final s already baked in: one piece is bir domates — there is no "domate".
  • lezzetli
    tasty
    lezzet is "taste", -li is "with". Literally "with taste".
  • yemek
    to eat
    The same word, unchanged, works as the noun "food, dish": yemek yemek is "to eat food", and that is not a typo.
  • içmek
    to drink
    Turkish "drinks" a cigarette too: sigara içmek is to smoke. Soup is often "drunk" as well — çorba içmek, though çorba yemek is also said.
  • taze
    fresh
    At the market they shout taze taze! — repeating the word boosts it, a very Turkish trick.
  • olgun
    ripe
    A ripe fruit and a mature person: olgun bir insan is "a sensible person".
  • aşçı
    cook
    ş is "sh", ç is "ch", ı dotless: ash-CHUH
  • kahvaltı
    breakfast
    dotless ı at the end: kah-val-TUH
  • öğle yemeği
    lunch
    ğ is silent and stretches the vowel: oy-LE ye-me-I
  • akşam yemeği
    dinner
    Literally "the food of the evening": akşam ("evening") plus yemek with the tail -i, which turns k into ğ.
  • çiğnemek
    to chew
    ç like "ch", ğ silent stretching the i: chi-ne-MEK
  • yutmak
    to swallow
    y plus u give "yu", stress at the end: yut-MAK
  • iştah
    appetite
    ş is "sh", final h is breathed out: ish-TAH
  • parça
    piece
    ç like "ch": par-CHA
  • koku
    smell
    Any smell — bread, rain, perfume; good perfume is simply güzel koku, "a nice smell". The verb of the same root is kokmak, "to smell".
  • yağ
    oil
    yağ — ğ is silent, it stretches the a: YAA
  • patates
    potato
    looks plural, is singular: 'bir patates' is one potato. Fries are 'patates kızartması'
  • un
    flour
    a two-letter word. Don't confuse it with 'on', ten: one vowel changes everything
  • bal
    honey
    native Turkic. 'Ballı' means with honey and lucky alike. 'Bal gibi' — 'like honey' — means for sure
  • kuruyemiş
    nuts
    kuruyemiş — ş is "sh": kuu-RU-ye-mish
  • soğan
    onion
    soğan — ğ is silent, it stretches the o: so-AAN
  • havuç
    carrot
    havuç — ç is "ch": ha-VOOCH
  • biber
    pepper
    both the spice and the vegetable. Hot is 'acı biber', the stuffing kind 'dolmalık biber'
  • fasulye
    beans
    from Greek. 'Kuru fasulye' with rice is the country's cheap staple dish
  • baharat
    spices
    an Arabic plural of bahar "spice", but in Turkish it is an ordinary noun with its own plural: baharatlar
  • yemek pişirmek
    to cook
    pişmek is 'to get done'; the -ir- insert upgrades 'it happens by itself' into 'I make it happen': pişirmek
  • yıkamak
    to wash
    yıkamak — ı is dotless, like the a in "sofa": yuh-ka-MAK
  • bıçak
    knife
    bıçak — dotless ı, and ç like "ch": buh-CHAK
  • haşlamak
    to boil
    haşlamak — ş is "sh": hash-la-MAK
  • kızartmak
    to fry
    kızartmak — ı dotless: kuh-zart-MAK
  • fırında pişirmek
    to bake
    fırında — both ı dotless: fuh-run-DA
  • kesmek
    to cut
    to cut and to cut off — and also to shut off: 'suyu kestiler' means the water was cut
  • tencere
    pot
    'Tencere yuvarlanmış, kapağını bulmuş' — 'the pot rolled and found its lid': said, often wryly, of two who deserve each other
  • tava
    frying pan
    from Persian. Pan-cooked dishes keep the name: 'karides tava' is shrimp in the pan
  • ocak
    stove
    the stove, the hearth and — capitalized — January, Ocak. Not a coincidence: January was the month of the fire
  • tabak
    plate
    before a vowel-initial ending the final k softens to ğ: tabak → tabağı. "Bir tabak çorba" is a plate of soup
  • fincan
    cup
    fincan — c sounds like English "j": fin-JAN
  • bardak
    glass
    the tulip-shaped tea glass is "ince belli bardak" — "with a thin waist"
  • kaşık
    spoon
    kaşık — ş is "sh", ı dotless: ka-SHUHK
  • çatal
    fork
    çatal — ç is "ch": cha-TAL
  • şişe
    bottle
    şişe — both ş are "sh": shi-SHE
  • buzdolabı
    fridge
    buz 'ice' plus dolap plus a linker: 'ice cupboard'. The final p voices to b before a vowel
  • peçete
    napkin
    peçete — ç is "ch": pe-che-TE
  • çaydanlık
    kettle
    çaydanlık — ç is "ch", ı dotless: chai-dan-LUHK
  • tepsi
    tray
    a tray — and 'tepsi böreği' is a pie baked right on one: a homemade classic
  • kaynar
    boiling hot
    kaynamak is "to boil", so kaynar is boil-hot. Merely warm is ılık; hot weather is sıcak
  • buz gibi
    icy cold
    buz 'ice' plus gibi 'like': 'ice-like'. Plain cold is soğuk; buz gibi is stronger — icy
  • aç
    hungry
    aç — ç is "ch": ACH
  • tat
    taste
    the taste of food and a taste for life. Before a vowel-initial ending the final t voices to d: tat → tadı; "tadı güzel" means tasty
  • tuzlu
    salty
    tuz plus -lu "with salt". A "tuzlu fiyat" is a price that bites
  • ekşi
    sour
    ekşi — ş is "sh": ek-SHI
  • acı
    bitter
    acı — c sounds like English "j", ı dotless: a-JUH
  • acılı
    spicy
    the same acı plus -lı "with". On a menu acılı means with pepper, acısız without
  • tok
    full up
    the partner of aç. "Tok karnına" means on a full stomach
  • tatmak
    to taste
    same root as tat. Liveliest as 'tadına bakmak' — 'to look at its taste'
  • menü
    menu
    menü — round your lips for ü: me-NUU
  • garson
    waiter
    French garçon. You flag one with 'garson bey' or a raised hand; whistling is out
  • sipariş
    order
    sipariş — ş is "sh": si-pa-RISH
  • sipariş vermek
    to place an order
    literally 'to give an order' — noun plus vermek, as in söz vermek. Taking an order is 'sipariş almak'
  • ana yemek
    main course
    ana means "main" (and also "mother"). The menu order is fixed: çorba, ara sıcak, ana yemek, tatlı.
  • porsiyon
    portion
    from French. Ask for half like this: 'yarım porsiyon' — accepted everywhere
  • iki kişilik masa
    table for two
    kişi 'person' plus -lik 'for so many': a table for two persons. Same suffix as in bir gecelik
  • tatlı
    dessert
    tatlı — ı dotless: tat-LUH
  • Etsiz olsun
    no meat
    et plus -siz "without", the partner of -li. olsun is "let it be". A vegetarian is a vejetaryen
  • bahşiş
    tip
    bahşiş — both ş are "sh": bah-SHISH
  • pasta
    cake
    A false friend: it means a cake or pastry, not noodles. Pasta in Turkish is makarna, and a pastry shop is a pastane.
  • makarna
    pasta
    From Italian maccherone. In Turkish the word stays singular: "makarna yaptım" — I cooked pasta. Homemade noodles go by another name, erişte
  • yoğurt
    yogurt
    yoğurt — yoo-OORT
  • krema
    cream
    From Italian crema. It means thick or whipped cream for cakes and coffee. kaymak is something else: thick clotted cream, eaten with honey.
  • dondurma
    ice cream
    dondurmak "to freeze" plus -ma makes a noun: "the frozen thing." The stretchy ice cream from Kahramanmaraş is called Maraş dondurması, and it is cut with a knife.
  • çikolata
    chocolate
    çikolata — chi-ko-LA-ta
  • bisküvi
    cookies
    bisküvi — bis-kuu-VI
  • dana eti
    beef
    dana "calf" + et "meat," with the linking -i on the second word. Meat from a grown cow is sığır eti, but butchers almost always label it dana.
  • kuzu eti
    lamb
    kuzu means "lamb"; meat from a grown sheep, koyun eti, is tougher and stronger-smelling, so at the butcher people ask for kuzu. "Kuzum," "my lamb," is a tender way to address someone, like "sweetie."
  • karides
    shrimp
    old Turkic. "Karides güveç" — shrimp casserole — is the Aegean coast's gift to tables
  • üzüm
    grapes
    üzüm — uu-ZUUM
  • salatalık
    cucumber
    salatalık — sa-LA-ta-luhk
  • lahana
    cabbage
    From Greek lachanon. Red cabbage is kırmızı lahana, Brussels sprouts are Brüksel lahanası. On the Black Sea coast it goes into soup and is used to wrap dolma.
  • sarımsak
    garlic
    sarımsak — sa-ruhm-SAK
  • balkabağı
    pumpkin
    balkabağı — bal-ka-baa-UH
  • patlıcan
    eggplant
    patlıcan — pat-luh-JAN
  • limon
    lemon
    A Persian word that came via Arabic. Lemon juice, limon suyu, goes on almost everything: fish, lentil soup, köfte. A lime is misket limonu.
  • karpuz
    watermelon
    From Persian. The melon is kavun, and the two lie side by side on the stall: mixing them up costs you. In summer watermelon is eaten with salty white cheese.
  • çilek
    strawberry
    çilek — chi-LEK
  • armut
    pear
    From Persian. Before a vowel ending the final t turns to d: armut, but armudu, the same change as kitap → kitabı. The classic tea glass is pear-shaped and is called ince belli bardak, "thin-waisted glass."
  • şeftali
    peach
    şeftali — shef-ta-LI
  • yemek tarifi
    recipe
    tarif is Arabic for "description"; tarife, "timetable, tariff," comes from the same root. A doctor's prescription is a different word, reçete. tarif is also used for giving directions: yol tarifi.
  • sebzeleri soymak
    to peel the vegetables
    soymak means "to strip the skin off": a potato, an orange, and sadly a person too, since "banka soymak" means to rob a bank. Cleaning with a brush is something else, temizlemek.
  • kaynatmak
    to bring to the boil
    kaynamak is 'to boil', kaynatmak adds the -t- that MAKES it boil. Milk, water and tempers included
  • karıştırmak
    to stir
    karıştırmak — ş "sh", dotless ı twice: ka-ruhsh-tur-MAK
  • tuzlamak
    to salt
    tuz "salt"; -lamak turns a noun into a verb. yağlamak "to oil, grease" is built the same way. In speech people more often just say "tuz at," "throw in some salt."
  • ısıtmak
    to heat up
    ısıtmak — uh-suht-MAK
  • soğutmak
    to cool
    soğutmak — soo-oot-MAK
  • yumurta çırpmak
    to beat the eggs
    yumurta çırpmak — yoo-moor-TA chuhrp-MAK
  • su eklemek
    to add water
    eklemek means "to add, attach"; from the same root comes ek, "suffix, supplement." More colloquial are "su koymak" and "su ilave etmek."
  • ızgarada pişirmek
    to grill
    ızgarada pişirmek — uhz-ga-ra-DA pi-shir-MEK
  • son kullanma tarihi
    expiration date
    Literally "date of last use": kullanmak "to use," with -ma making a noun. Packages abbreviate it as SKT; the production date is üretim tarihi.
  • bozulmak
    to go bad
    bozmak means "to spoil, break"; bozulmak "to go bad, break down" by itself. One word for all of it: milk turning, a machine breaking, a mood souring ("moralim bozuldu"). The neighboring word tells you which.
  • kavanoz
    jar
    From Greek. It is a glass jar with a lid, for jam and pickles. A tin can of preserves is konserve kutusu, and a soda can is just kutu.
  • ilave
    seconds
    Arabic for "addition." In a cafe it is how you ask for more: bir ilave porsiyon, "an extra portion." It is also a surcharge on a bill and a newspaper supplement; the verb is ilave etmek.
  • paket olsun
    to take away
    Literally "let it be a package." It is the answer to "Burada mı, paket mi?," "for here or to go?" Home delivery is called paket servis.
  • şekersiz
    sugar-free
    şekersiz — she-ker-SIZ
  • ben vejetaryenim
    I'm a vegetarian
    ben vejetaryenim — ben ve-zhe-tar-YE-nim
  • afiyet olsun
    enjoy your meal
    afiyet is Arabic for "good health": "may it be to your health." It is said before and after a meal, and also in reply to thanks for the food. To the cook you say "Elinize sağlık."
  • yağlı yemek
    fatty food
    ğ not sounded, stretches the vowel: ya-LI ye-MEK
  • şeker
    candy
    ş like "sh": şe-KER
  • millî yemek
    national dish
    the î stretches: mil-li-İ ye-MEK
  • sokak yemeği
    street food
    ğ is not sounded: so-KAK ye-me-İ
  • domuz eti
    pork
    A link: et takes the tail -i — "pig's meat". The animal itself is domuz.
  • tavuk eti
    chicken (meat)
    The bird and the meat are both tavuk; to separate them people say the link tavuk eti.
  • ördek eti
    duck (meat)
    The bird is ördek; on the table it becomes the link ördek eti.
  • kıyma
    minced meat
    From kıymak, "to chop": literally "chopped". At the counter people ask for yağsız kıyma — the lean kind.
  • jambon
    ham
    French jambon; it refuses to play the harmony game. In a Turkish shop it is more often turkey — hindi jambonu.
  • sosis
    frankfurter
    A thin wiener is sosis; the fat spicy kind is sucuk. Eggs fried with it are sosisli yumurta.
  • ton balığı
    tuna
    A link with voicing: balık becomes balığı. A can of tuna is ton balığı konservesi.
  • somon
    salmon
    A loanword, no harmony. Smoked is füme somon, and on menus it goes without the word balık.
  • teke karidesi
    prawn
    The collective word is karides; the large by-the-piece kind at the fish market is teke karidesi — a link with the tail -si.
  • deniz ürünleri
    seafood
    A link in the plural: ürün becomes ürünleri, "the products of the sea". This is exactly what the fish restaurant's sign says.
  • erik
    plum
    The final k softens: erik becomes eriği. The sour green can eriği is eaten with salt in spring.
  • ahududu
    raspberry
    Built from ahu, "deer," and dut, "mulberry," with a possessive ending: "the deer's mulberry." Since that ending is already there, the word is used as is: ahududu reçeli, raspberry jam.
  • kavun
    melon
    kavun is the melon, karpuz the watermelon — two distinct words, no room for confusion.
  • nar
    pomegranate
    The sour pomegranate sauce is nar ekşisi, a link; the shade of red is nar çiçeği.
  • ananas
    pineapple
    A loanword: three identical a's in a row neither break harmony nor come from it.
  • mandalina
    tangerine
    From Italian. Nearby stands mandal — a clothespin: only the beginning is shared.
  • kivi
    kiwi (fruit)
    Both the fruit and the bird — English keeps the same double meaning. Homegrown kiwis grow on the Black Sea coast, in Rize and Ordu.
  • avokado
    avocado
    It takes Turkish case endings as its own: avokadoyu, avokadoya.
  • kuru üzüm
    raisin
    Literally "dry grape": the modifier stands in front, no link. On their own, kuru is "dry" and üzüm is "grape".
  • incir
    fig
    Fresh is taze incir, dried is kuru incir. The country's fig capital is Aydın.
  • dolmalık biber
    bell pepper
    biber is both the spice and the vegetable. At the stall the vegetable is told apart by its badge: dolmalık means "for stuffing", sivri means "hot".
  • kabak
    zucchini
    Both zucchini and pumpkin; the pumpkin gets its own label — bal kabağı. The final k softens: kabak becomes kabağı.
  • pancar
    beet
    Table beet is kırmızı pancar, sugar beet is şeker pancarı — already a link.
  • turp
    radish
    Small pink is kırmızı turp, big white is beyaz turp. Turp gibi means "sturdy as a radish" — said of robust people.
  • yeşillik
    greens
    From yeşil, "green": all things green at once — the bunch for the table and the green corner in the yard.
  • dereotu
    dill
    A fused link: dere ("stream") + ot ("grass") + the tail -u. Written as one word.
  • maydanoz
    parsley
    A Greek word. Her yemekte maydanoz olmak means "to be the eternal extra" — literally "to be parsley at every meal".
  • zencefil
    ginger
    An Arabic word. Tea with it is zencefilli çay, ground powder is toz zencefil.
  • mısır
    corn
    The same word as Egypt — Mısır with a capital. A boiled cob on the embankment is haşlanmış mısır.
  • ıspanak
    spinach
    Starts with a back-row ı, and the tails follow it: ıspanağı, ıspanakla; the k softens into ğ.
  • çörek
    sweet bun
    A soft bun to have with tea; the salty flaky kind is poğaça. The final k softens: çörek becomes çöreği.
  • börek
    savory pie
    The layered stuffed pie — the main Turkish "pie"; the sweet fruity kind is turta. The k softens: böreği.
  • kek
    small cake
    The English word cake: a small sweet slice with tea. A whole cream torte is pasta — and pasta is not pasta, pasta is makarna.
  • donut
    donut
    A borrowing without harmony, spelled the English way. The Turkish relative is lokma — balls of dough in syrup.
  • hamur işi
    pastry
    A link: "dough's business" — all baked things at once, from börek to buns. A general label, not a single item.
  • reçel
    jam
    Cooked with the fruit left whole. The kind goes in a link: vişne reçeli, "sour-cherry jam", gül reçeli, "rose jam".
  • şurup
    syrup
    Both the kitchen syrup and the medicine in the bottle — one word. Baklava's sweet soak has its own name, şerbet.
  • patlamış mısır
    popcorn
    Literally "burst corn": a participle stands in front as a modifier, no link.
  • cips
    chips
    From English chips, but Turkish treats it as singular: bir paket cips.
  • sakız
    chewing gum
    The same word as the mastic of Chios. To chew gum is sakız çiğnemek.
  • limonata
    lemonade
    The homemade still lemon drink. The sweet fizzy stuff in a bottle is gazoz — a different thing.
  • maden suyu
    mineral water
    A link with a linking y: su becomes suyu. maden means "mine" as in ore: water from underground.
  • gazlı su
    sparkling water
    Modifier in front, no link: "with-gas water". At the shop the same bottle is asked for more briefly — soda.
  • kokteyl
    cocktail
    The English word, written by ear. The fruity non-alcoholic one is meyve kokteyli, a link.
  • kakao
    cocoa
    Two vowels in a row betray the borrowing. The powder is kakao tozu, the drink is sıcak kakao.
  • hazır kahve
    instant coffee
    Literally "ready coffee", modifier in front. By brand people call it neskafe; the kind brewed in a cezve is Türk kahvesi.
  • poşet çay
    tea bag
    poşet is "bag"; here it stands as a modifier and takes no tail. Tea brewed in a pot is demlik çayı.
  • kaynar su
    boiling water
    kaynar is "boiling" — also "hot"; the water itself is kaynıyor, "is boiling".
  • alkol
    alcohol
    Arabic via French. Alkolsüz is "non-alcoholic", alkollü içecek is "a drink with alcohol".
  • içecek
    drink
    From içmek, "to drink": the suffix -ecek makes the noun of a thing, "that which is drunk". Built the same way as yiyecek, "food".
  • meyve suyu
    juice
    A link with a linking y between the vowels: su becomes suyu. A specific juice is named by the fruit — portakal suyu — and meyve drops out.
  • restoran
    restaurant
    There is also lokanta — a canteen with ready food on display — and kafe. A restaurant is a step above: a tablecloth, a menu and a bill.
  • süt
    milk
    It gives sütlü, "with milk": sütlü olsun — "make it with milk". On its own you need it in the shop.
  • ince belli bardak
    tulip glass
    Literally "glass with a slim waist". Classic tea is drunk from this glass, not from a mug.
  • semaver
    samovar
    The word came from Russian along with the thing itself.
  • tavşan kanı
    strong tea ("rabbit blood")
    You can order exactly this way: tavşan kanı olsun — "make it strong".
  • Türk kahvesi
    Turkish coffee
    The foam on top is a must: coffee without it is considered spoiled.
  • serpme kahvaltı
    spread breakfast
    serpmek is "to scatter": the name is about how everything is laid out at once.
  • menemen
    menemen (egg dish)
    Distinct from sahanda yumurta, plain fried eggs: here the egg is stirred into the vegetables.
  • simit
    simit
    The grape molasses gives the color and a hint of sweetness, the sesame gives all the smell.
  • lokum
    lokum
    The English "Turkish delight" is not a translation but a name of its own. With pistachio it is fıstıklı lokum, with rose güllü lokum.
  • meze
    meze
    the waiter brings a tray of little plates and you choose with your eyes
  • rakı
    rakı
    the glass is tall and narrow, with a glass of water beside it and ice served separately
  • balık ekmek
    fish sandwich
    literally 'fish bread' — with no preposition at all, as in many Turkish pairs
  • baklava
    baklava
    syrup is poured over the hot pastry, which keeps the top crisp

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How it sounds in a sentence

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What is worth knowing about these words

kahve — coffee. Through Turkish kahve both "coffee" and "café" reached the languages of Europe. The word itself comes from Arabic qahwa.

çay — tea. Drunk from a tulip-shaped glass and offered everywhere, shops included.

su — water. One of the shortest words in Turkish and one of the few irregulars: "my water" is suyum.

ekmek — bread. Spelled and sounded exactly like the verb ekmek, "to sow". The collision is an accident — but the month ekim (October, sowing time) really does come from that verb.

Test yourself

First by ear — the way you will meet the word in conversation. Click the speaker and pick the translation.

  1. What is this word?

  2. What is this word?

  3. What is this word?

  4. What is this word?

  5. What is this word?

Now the other way around: recall the spelling from the meaning. That is harder, and therefore more useful.

  1. How do you say “coffee” in Turkish?

  2. How do you say “salad” in Turkish?

  3. How do you say “tasty” in Turkish?

  4. How do you say “lunch” in Turkish?

  5. How do you say “oil” in Turkish?

How to learn the set instead of just reading it

A menu, a market, a shop sign, the question “what is this?”. Food is the most frequent subject of the first weeks and the safest excuse to start talking.

A list is read in a minute and forgotten in a day. What works: hide the translation, try to recall, get it wrong — and come back to the same words tomorrow.

Frequently asked

How do you say “coffee” in Turkish?

«kahve». Through Turkish kahve both "coffee" and "café" reached the languages of Europe. The word itself comes from Arabic qahwa. It is one of 186 words in the set “food and drink” — the rest are in the table above.

How many food words do you need to start?

The whole set on this page is 186 words, but there is no need to start with all of it: the words you will need in the next few days are enough. Take them a few at a time — five to seven new ones per session.

Is there audio?

Yes, 186 words on this page can be played — click the speaker next to the word. The sound works on any phone, and nothing needs to be installed.

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