Quiz answers

1. Yarma, also known as grit, is cracked wheat.

2. Along with a wide variety of small snacks, which may be served with drinks or morning coffee, they are referred to as mezes.

3. Many Turks believe that metal spoons taint the flavour of soup, so traditionally wooden spoons are used for cooking and eating these dishes.

5. This is a drink, popular on cold winter nights. The bread is soaked in water and allowed to ferment. The sour porridge is flavoured with milk and cinnamon.

6. Fruit juice, cream of tartar, cornflour, sugar, cochineal and water are the ingredients for preparing Turkish delight. It may also be dusted with coconut.

7. This dish is a speciality of the Anatolian region. The whole lamb is given a good shake over a tray, and the meat falls off. It is then eaten with the fingers.

8. The flesh is pulled out through a hole under the head. The body remains intact. The fish and the mixture are cooked and stuffed back through the hole before being coated with egg and fried.

9. Introduced by nomads, who needed a quick, hot meal on the move. It is a ravioli-style dish which can be prepared before a journey and then cooked in boiling water when required.

10. Sade is made without sugar, orta is lightly sweetened, and ekerli is extremely sweet and syrupy.

11. Kebab is a term used mainly for meat. The word preceding kebab describes the style. Meat on a stick would be sis kebab.

12. It is drunk from small glasses with a narrow neck. The teaspoon is balanced across the top, and the sugar lump is allowed to dissolve slowly.

13. Yogurt. It will often be flavoured with paprika and cumin. This mixture may be used in other ways, as well as marinating.

14. This is a dessert that originated when a chef wanted to prepare a large pudding for a celebration. It includes sugar, vanilla, fruit and cream.

15. Raki, which has a powerful aniseed flavour, is similar to the Greek ouzo. It turns cloudy when water is added.