Turkish words and phrases

Zills, zillia, zils, or sagat, also known as finger cymbals or fanglesnaps, are small metallic cymbals used in belly dancing and similar performances. They are similar to Tibetan tingsha bells. In Western music, several pairs can be set in a frame to make a tambourine.

thumb|right|A kishlak near Samarkand of early 1900s Kishlak or qishlaq (, , , , ), or qıştaq () qıstaw () is a rural settlement of semi-nomadic Turkic peoples of Central Asia and Azerbaijan. The meaning of the term is "wintering place" in Turkic languages (derives from Turkic qış - winter).

Turkic word for a nationally-celebrated festival or holiday

dish of Levantine cuisine, skewers of marinated chicken pieces

thumb|Théodore Géricault: The Giaour (1820, lithograph; [[Metropolitan Museum of Art, New York)]] thumb|Eugène Delacroix: The Combat of the Giaour and Hassan (1826, oil on canvas; [[Art Institute of Chicago), inspired by Lord Byron's The Giaour]]

Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It is present in cultures and cuisines of Turkey and neighbouring countries, including the Balkans, most notably in Serbia and Bulgaria.

thumb|page=3|Title page of the Mecelle in Ottoman Turkish thumb|Title page of the Mecelle in French (), published by Demetrius Nicolaides thumb|Ahmed Cevdet Pasha (1822–1895), the lead author of the Mecelle

right|thumb|200px|A glass of şalgam Şalgam or şalgam suyu (; lit. "turnip (juice)"), is a popular Turkish traditional fermented beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. French traveler, naturalist, and writer Pierre Belon described its production method in the 16th century. Şalgam is produced by lactic acid fermentation. Studies have shown that the juice of the purple carrot used in şalgam reduces the effects of high-carbohydrate, high-fat diets in rats. It is one of the most popular beverages during winter in Turk

discriminatory tax levied by Turkey on her non-Muslim citizens in 1942

thumbnail|1895 map showing the Hüdavendigâr Eyalet, divided into Sanjaks, showing the separate Mutasarrifate of Biga and the Mutasarrifate of [[Izmit]]

traditional bagpipe from North Turkey and Macedonia

Turkish cuisine salad

Mankurts are unthinking slaves in Chinghiz Aitmatov's novel The Day Lasts More Than a Hundred Years (1980). After the novel, in the Soviet Union the word came to refer to people who have lost touch with their ethnic homeland, who have forgotten their kinship. This meaning was retained in Russia and many other post-Soviet states.

Şekerpare (, pronounced sheh-kehr-PAH-reh) is a common dessert in Turkish cuisine. It is a semolina cookie that is topped with nuts and soaked in sugar syrup. It is most popular during Ramadan.

Bazlama is a leavened, circular flatbread from Turkish cuisine with a soft, fluffy texture and slightly crisp exterior. It is made from wheat flour and yogurt (adding a slight tanginess) and has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. After mixing and fermenting for two to three hours, a 200-250 gram piece of dough is made into balls, then rolled out flat and baked on a hot stove. During baking, the bread is turned over and fried on both sides. After baking, it is generally consumed fresh and is often served as part of a traditional Turkish breakfast. Baz

thumb|250px|Çılbır with duck-fat sautéed Allium tricoccum|ramps Çılbır or Turkish Eggs is a Turkish dish of poached eggs with yogurt (often with garlic mixed in).

Khanum is a female royal and aristocratic title that was originally derived through a Central Asian title, and later used in the Middle East and South Asia. It is the feminine equivalent of the title Khan for a sovereign or military ruler, widely used by medieval nomadic Turkic peoples living in Asia and Europe and also Mongol tribes living north and northwest of modern-day China. In the construction of words in the Turkic languages, the suffix "-um or -ım" adds "my". This means the word "Khanum" can be transliterated as "my Khan". This arises from the tale, depicting a Khan announcing to his

thumb|Yalı of Ahmet Afif Pasha in Yeniköy, Istanbul|Yeniköy on the European coast of the [[Bosphorus strait, designed by Alexandre Vallaury.]]

Karnıyarık () is a Turkish dish of eggplant stuffed with a mix of sautéed chopped onions, garlic, black pepper, tomatoes, optional green pepper, parsley, and ground meat.

thumb|Various kilij from the Hellenic War Museum (Athens, Greece) thumb|upright=0.6|Ottoman kilij 19th century; this type with a short, broad blade is known as a "pala"; blade, total. A kilij (from Turkish kılıç, literally "sword") is a type of one-handed, single-edged and curved scimitar used by the Seljuk Empire, Timurid Empire, Mamluk Empire, Ottoman Empire, and other Turkic khanates of Eurasian steppes and Turkestan. These blades developed from earlier Turko-Mongol sabers that were in use in lands controlled or influenced by the Turkic peoples.

A kadiluk (, , ) was the jurisdiction of a kadi, an Islamic judge under the Ottoman Empire. They typically consisted of a major city and its surrounding villages, although some kadis occupied other positions within the imperial administration.

elite bureaucratic school in Topkapi Palace, Istanbul, Turkey

thumb|right|Sipahis at the Battle of Vienna Kapıkulu (, Kapıkulu Ocağı, "Slaves of the Sublime Porte") was the collective name for the household division of the Ottoman Sultans. They included the Janissary infantry corps as well as the Six Divisions of Cavalry. Unlike provincial levies such as the timariots and irregular forces (levend), the kapıkulu were professional, standing troops, mostly drawn through the devshirme system. They formed the backbone of the military of the Ottoman Empire during its "classical period", from the 15th century until the Auspicious Incident of 15 June 1826 that l

Ottoman-Turkish mansion or manor

thumb|right|A gecekondu region in Sincan, Ankara|Ankara before demolishing. '''''', meaning 'put up overnight' (plural ''''''), is a Turkish word meaning a house put up quickly without proper permissions, a squatter's house, and by extension, a shanty or shack. '''''' is a neighborhood made of those gecekondular. neighborhoods offer an affordable alternative for shelter for many low-income households who can not afford to purchase or rent formal housing.

thumb|Group of Zeybeks thumb|Two Zeybeks in their attire 1873 a.d.

thumb|200px|right|Köçek in Ottoman miniature. The '''' (plural ) was typically a young, male, and physically attractive enslaved dancer (rakkas''), who usually cross-dressed in feminine attire, and was employed as an entertainer.

Decisions made by the last Ottoman Parliament

Chal, also shubat or khoormog (, , , ), is a Turkic (especially Turkmen, Uzbek and Kazakh) and Mongolic beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan, Uzbekistan and Turkmenistan. In Kazakhstan the drink is known as shubat, and is a staple summer food. Due to preparation requirements and perishable nature, chal has proved difficult to export. Agaran (fermented cream) is collected from the surface of chal.

The soubashi (, , ) was an Ottoman gubernatorial title used to describe different positions within Ottoman hierarchy, depending on the context. This title was given to Ottoman timar holders who generated more than 15,000 aspers per annum or to the assistants of the sanjak-bey. The term was also used for the commander of the town or castle in Ottoman Empire, an ancient version of chief of police. In the Belgrade Pashalik, where the Janissaries (known as Dahije) wrested the control of the province (1801), they appointed soubashi in Serb villages, breaking the traditional self-governing.

thumb|260px|Arnaut in Cairo, a painting by [[Jean-Léon Gérôme]] thumb|260px|Prayer in the house of an Arnaut chief, by Jean-Léon Gérôme, 1857.

Güllaç (pronounced ) is a Turkish dessert made with milk, rose water, pomegranate and a special kind of pastry. It is consumed especially during Ramadan.

Jereed, known by the name Equestrian Javelin (also jerreed, jerid, or jerrid; ) is a traditional Turkish equestrian team sport played outdoors on horseback in which the objective is to score points by throwing a blunt wooden javelin, or stick, at opposing team's horsemen. Played by Turkic peoples in Central Asia as the essential sporting and ceremonial game, it was brought to Anatolia during the westward migration in the beginning of the 11th century.

thumb|right|A Danish Guard Hussars|Guard Hussar with a traditional shabraque, decorated with a zig-zag border and royal cypher thumb|right|The arms of the City of London on a shabraque used on ceremonial occasions by the [[City of London Police]] A shabrack or shabraque (, ) is a saddlecloth, formerly used by European light cavalry.

Kalburabastı (sometimes spelled kalbura bastı) or kalburabasma (Turkish, also known as hurmašice in Bosnia and Herzegovina, and throughout the rest of former Yugoslavia as urmašice), and sometimes also known under the name of hurma, are syrup-drenched pastries that have a riddled appearance. They are featured among the favorite specialities that are prepared during the Islamic holidays, including the three-day Eid al-Fitr (called Şeker Bayramı or "Candy Feast" in Turkish language) and Eid al-Adha.

The cümbüş (; ) is a Turkish stringed instrument of relatively modern origin. It was developed in 1930 by Zeynel Abidin Cümbüş as an oud-like instrument that could be heard as part of a larger ensemble.

Leblebi (; ; ; ; ; ; ) is a snack made from roasted chickpeas, common and popular in Iran, Palestine, Jordan, Syria, Lebanon, Iraq, Greece, Turkey and Bulgaria and sometimes seasoned with salt, hot spices, dried cloves, or candy coated.

right|thumb|An antique round box covered with pearl ray shagreen, ground down to produce a smooth, puzzle-like surface

Turkish term used to refer to the chief rabbi of the Ottoman Empire

thumb|A Katib, in Bombay' by Edwin Lord Weeks A katib (, kātib) is a writer, scribe, or secretary in the Arabic-speaking world, Persian World, and other Islamic areas as far as the Indian subcontinent. In North Africa, the local pronunciation of the term also causes it to be written ketib. Duties comprised reading and writing correspondence, issue instructions at the command of the person in charge and archiving documentation.

thumb|right|A guard of the bostanji corps A bostanji (also spelled bostandji or bostangi; from , literally "gardener") was a member of one of the types of imperial guards of the Ottoman Empire. The bostanji were mainly responsible for protecting the sultan's palace and its premises. They also guarded the seraglio and rowed the sultan's barge. Their chief was called the bostanji-bashi (), and he had the rank of a pasha. The bostanji at one time numbered 3000, and were united with the janissaries, another Ottoman imperial guard corps, in military duty. In wartime their strength was 12,000. By th

thumb|right|200px|A column of Bulgarian Comitadjis captured during WWI in Thessaloniki. thumb|200px|Bulgarian comitadjis arrested by the Allies of World War I|Allies during WWI in Thessaloniki.

head of the eunuch servants of the Ottoman Seraglio

' (; ; ), often corrupted to or ' in daily speech, was an Ottoman Turkish title meaning "steward, deputy, lieutenant". It derives from the Persian word ("master of a household", later "chieftain, headman").

A chelengk (; , ) was a military decoration of the Ottoman Empire.

Turkish white cheese, made from unpasteurized milk

Boyoz is a pastry associated with the Sephardic Jewish heritage of İzmir, Turkey, where it is regarded as a characteristic local speciality. Widely identified with the city's culinary culture, it is commercially produced in İzmir and is officially registered as İzmir Boyozu as a geographical indication limited to the province of İzmir. Traditional descriptions of boyoz emphasize a simple layered dough; plain versions are common, although filled varieties are also documented.

right|thumb|300px|Caïque right|thumb|300px|Caïque, WW2 right|thumb|300px|Caïque '' right|thumb|300px|Caïque, 1919 right|thumb|300px|Caïque Bom Sucesso, Olhão#History|Olhão, Portugal right|thumb|300px|Caïque Bom Sucesso, Olhão#History|Olhão, Portugal A caïque (, kaiki'', from ) is a traditional fishing boat usually found among the waters of the Ionian or Aegean Sea, and also a light skiff used on the Bosporus. It is traditionally a small wooden trading vessel, brightly painted and rigged for sail. The caïque is also a typical case of positioning the widest beam far aft, with a long sharp bow.

Keşkül () is an almond-based milk pudding found in the middle east and Afghanistan. Usually served in a bowl and eaten with a spoon, it is often garnished with coconut shaving or pistachio nuts and is off-white in colour.

thumb|left|150px|Binbaşı shoulder mark of modern-day Turkish Armed Forces

Piyaz (, Persian: پیاز, Kurdish: pivaz, piyaz for "onion" or salad) is a bean salad or meze in Turkish cuisine and Persian cuisine that is made from any kind of boiled beans with raw onion, parsley and sumac. Optionally, a boiled egg can be added to this dish.

Ziamet () was a form of land tenure in the Ottoman Empire between the 14th and 16th centuries, consisting in grant of lands or revenues by a sultan to an individual in compensation for their services, especially military services. The ziamet holder acted as an agent of the central Ottoman government in supervising the possession, transfer, and rental of lands within his territory, and collecting tax revenue, in return for military service. A timar was not necessarily made up of contiguous property but could consist of lands scattered among different villages. The ziamet system was introduced b

thumb|right|220px|Outside view of the Selamlık of Dolmabahçe Palace

thumb|19th century depiction of a Kouloughli Kouloughlis, also spelled Koulouglis, Cologhlis and Qulaughlis was a term used during the period of Ottoman influence in North Africa that usually designated the mixed offspring of Ottoman officials and janissaries and local women.

Bayramiye, Bayramiyya, or Bayramism is a Turkish Sufi order (Tariqa) founded by Haji Bayram Veli (Hacı Bayram-ı Veli) in Ankara around the year 1400 AD. The order spread to the then Ottoman capital Istanbul where there were several Tekkes and into the Balkans, especially in Bosnia, Macedonia and Greece. The order also spread into Egypt where a Tekke was found in the capital, Cairo.

Baglamas tuning|thumb|left The baglamas ( ), plural baglamades) or baglamadaki (), a long necked bowl-lute, is a plucked string instrument used in Greek music; it is a smaller version of the bouzouki pitched an octave higher (nominally D-A-D), with unison pairs on the four highest strings and an octave pair on the lower D. Musically, the baglamas is most often found supporting the bouzouki in the Piraeus city style of rebetiko.

Seimeni (plural of Seimen) designates the group of flintlock-armed infantry mercenaries charged with guarding the hospodar (ruler) and his court in 17th and 18th century Wallachia and Moldavia. They were mostly of Serb and other Balkan origin. The term is of Turkish origin: seğmen means "young armed man", it itself derives from Persian سگبان (sagbān). In modern transcriptions of Slavonic, it may also appear as simén (plural: siméni) or siimén (siiméni).

thumb|Interior of the historical Şahkulu Sultan Dergahi Cemevi in [[Kadıköy, Istanbul.]]

Turkish confectionery

'''''' was a high post in Ottoman bureaucracy. The Turkish word literally means "court calligrapher" or "sealer", as the original duty of the was to seal royal precepts.