English translation

I can’t get enough

• 1. A way of saying “I can’t live without you.”
• 2. Turkish “Lady’s Thigh” meatballs.
• 3. The Turkish phrase “tadım tuzum” literally translates to “my taste and my salt” in English. However, its actual meaning is more figurative and culturally rich. Meaning & Explanation:
  In Turkish, “tadım tuzum” is a common expression used to describe feeling emotionally or physically well (or unwell) and enthusiasm. It conveys a sense of joy and vitality—as something that adds meaning to life.
• 4. Turkish Moussaka - an authentic dish in Turkish cuisine that features layers of eggplant, ground meat, and tomato sauce. This hearty and flavorful dish originated from Ottoman cuisine, and there are a few different variations.
• 5. A Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. It is considered a speciality of Diyarbakir.
• 6. A Turkish dessert similar to baklava. It is made with phyllo dough stuffed with kaymak (clotted cream)and nuts (walnut or pistachio).
• 7. A very light dessert, typical of southern Türkiye and the Mediterranean region in general, especially the provinces of Adana and Mersin, where it is especially consumed in the summer. The name of the dessert comes from the sound made when the starch is squeezed between the fingers.
• 8. A sweet pudding (porridge) that is made of a mixture consisting of various types of grains, fresh and dried fruits, and nuts. Armenians make it as a Christmas pudding and for New Year's celebrations, where it is a centerpiece, and in the Balkans and Türkiye, Sufi Muslims make the dish during the month of Muharram in which the Day of Ashure takes place. Sephardic Jews prepare the dish to celebrate the Jewish holiday of Tu BiShvat. In some Jewish, Christian, and Muslim traditions, a similar dish is prepared to commemorate a child's first tooth, or the passing of a family member.
• 9. A Turkish dessert popular in the Aegean, Marmara, Trakya and Central Anatolia, Black Sea, East Black Sea regions of Turkey. It is sometimes called peynir helva or "cheese halva". It is generally consumed after a meal as a light dessert and may be topped with ice cream, honey or nuts.
• 10. A sweet spun Ottoman pastry from Türkiye popular in the Balkanic and Levantine space, used for various Middle Eastern desserts such as knafeh.
• 11. A sweet, syrup-soaked semolina dessert that is typically associated with Egyptian cuisine, Similar but slightly different dishes are also popular in the wider region.
• 12. Cannabidiol
• 13. A type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkish and Hungary it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added.
• 14. A type of sweet pastry from Türkiye. They are made from balls of choux pastry which are given a dimple, deep-fried and then soaked in syrup. Although the original form of the pastry apparently bore little resemblance to a woman's navel (belly button) other than the depressed point or dimple in the center, many modern versions, especially ones created in the United States and United Kingdom since the 1990s, have been intentionally designed to resemble a woman's belly button.
• 15. Turkish/Albanian three-milk cake.
• 16. Cezerye is a semi-gelatinous traditional Turkish dessert made from caramelised carrots, shredded coconut, and roasted walnuts, hazelnuts, or pistachios.
• 17. A traditional saffron-infused rice pudding that is often served during special occasions and celebrations. Made with fragrant spices, tender rice, and a hint of sweetness, this dessert is a true treat for the senses.
• 18. A popular dessert throughout the West Asia and Middle East made with spun pastry dough, layered with cheese and soaked in a sweet, sugar-based syrup called attar.
• 19. Referring to Şekerpare (lit. piece of sugar) is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick (optionally) lemon-flavored sugar syrup.
• 20. A drink made from fruits and herbs. Popular throught West Asian countries.