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Spanish to English: Street food in Turkey General field: Art/Literary Detailed field: Food & Drink
Source text - Spanish La comida callejera en Turquía es muy común y refleja la rıqueza de su cocina.1 La venta de comida en calle es tan difundido como en quioscos, vans y carros y abarca no solámente fast food y bollería sino también comidas caseras y postres turcos.
Especialmente en las calles de Estambul, la mayor ciudad del país, abundan los vendederos ambulantes de comida callejera.
En esta ciudad, se puede encontrar durante todas las horas de noche carros y utilitarios vendiendo comida caliente, entre los más comunes, kokoreç, tavuklu pilav (arroz con pollo a la turca) y "nohutlu pilav" (pilav con garbanzos).
Lo otro que es disponible en las horas de la mañana, especialmente en zonas de agrupación de trabajadores, son "carros de dasayuno".
Estos carros de cuatro ruedas y sin tracción motorizada tienen una variedad de productos de desayuno, en un escaparate con vidrio, como huevos duros, quesos y quesillos, aceitunas, tomates y pepinos troceados, mantequilla, pan etc.
Cada cliente es servido un plato de o un pan relleno con los productos de desayuno que desea.
Estos carros casí siempre están acompañados de otro vendedor ambulante de té o sirven también té caliente.
La calle de Çiçek Pazarı en el barrio-distrito de Beyoğlu es famoso por los puestos de midye tava, o mejillones fritos en un pincho,3 que se comen con una salsa tarator generalmente dentro de un panecillo de sándwich.
Las otras ciudades de Turquía igual tienen la venta callejera o ambulante de comidas.
Por ejemplo, el simit de Ankara es famoso.
En Esmirna es común desayunar en la calle con un "gevrek", nombre local de simit o con boyoz, parte de la herencia cultural sefardí de la ciudad.
Además del boyoz, existen otran variedades de comida callejera locales como el postre bici bici de Adana y Mersin que solamente se vende y se consume en la calle.
Ni es común prepararlo en casa, ni se ofrece en establecimientos restauradores.
Translation - English Street food in Turkey is very common and reflects the richness of its cuisine.1 The sale of street food is widespread in stands, vans and carts and includes not only fast food and pastries but also home-made meals and Turkish desserts.
In particular, the streets of Istanbul, the largest city in the country, are teeming with street food hawkers.
In this city, carts and vehicles can be found at all hours of the night selling hot food, most commonly including, kokoreç, tavuklu pilav (Turkish rice with chicken) and "nohutlu pilav" (pilav with chickpeas).
"Breakfast carts" are another option available in the morning hours, especially in areas where workers come together.
These four-wheel and non-motorized carts have a variety of breakfast options in a glass window display, such as hard-boiled eggs, cheeses and quesillos, olives, diced tomatoes and cucumbers, butter, bread, etc.
Each customer is served a plate or a bread filled with the breakfast options they want.
These carts are almost always accompanied by another traveling tea vendor or they themselves also serve hot tea.
Çiçek Pazarı Street in the Beyoğlu neighborhood-district is known for its midye tava stalls, mussels fried on a skewer, 3 which are eaten with a tarator sauce usually inside a sandwich bun.
The other cities of Turkey also have street or itinerant food sales.
For example, the Ankara simit is well-known.
In Izmir it is common to have breakfast in the street with a "gevrek", the local name for simit or with boyoz, part of the city's Sephardic cultural heritage.
In addition to boyoz, there are other varieties of local street food such as the bici bici dessert of Adana and Mersin that is only sold and consumed on the street.
It is not usually prepared at home, nor is it offered in restaurants.
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Master's degree - Cardiff University
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Years of experience: 11. Registered at ProZ.com: Feb 2021.
Professional translator and interpreter with over 7 years’ experience in French-English and Spanish-English across the technical, legal, business and retail fields, in both office and field settings. Expertise in working with clients worldwide, including Ecuador, Mexico, and Francophone Africa (Senegal, Mali, Cote d’Ivoire, Benin, etc.), and interfacing between clients and India-based industries. Multitasker with a passion for bridging cultural-linguistic gaps, quickly learning new technologies and software and proven ability to perform well in a fast-paced environment
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