|
restaurant - mi-sa-dâ |
salad - sa-lât |
|
dining room - kha-dar ó-khel |
fish - dag |
|
menu - taf-rit |
chicken - off |
|
waiter - mel-tzar |
meat - ba-sar |
|
breakfast - a-ru-khât bo-ker |
veal - é-gel |
|
turkey - tar-ne-gol
ho-du |
lamb - ke-vess |
|
orange juice - mitz
ta-pu-zim |
vegetables - ye-ra-kot |
|
bread - 1é-khem |
fruits - pei-rot |
|
white cheese - gvi-na
le-va-nâ |
|
|
salt - me-lakh |
pepper - pil-pel |
|
yellow cheese -gvi-nâ tze-hu-ba |
|
|
dessert - ki-nu-ach |
|
|
cold drink - ma-shkd kar |
water - ma-yim |
|
egg - be-tza |
ice - ke-rakh |
|
omelette - kha-vi-ta |
ice cream - gli-da |
|
coffee - ka-fe |
please - be-va-ka-sha |
|
black coffee - ka-fe sha-khor (or) turki |
|
|
thank you - to-da |
cup – kos |
|
coffee with milk |
plate - tza-Ia-khat |
|
ka-fe im kha-lav |
knife - sa-kin |
|
milk - kha-lav |
fork - maz-leg |
|
lunch - a-ruk-khât |
teaspoon - ka-pit |
|
tzo-ho-ra-yim |
spoon – kaf |
|
supper - a-ru-khât é-rev |
serviette - ma-pit |
|
first course - ma-nâ ri-sho-nâ |
white wine - ya-yin la |
|
red wine - ya-yin a-dóm |
van |
|
main course - ma-nâ i-ka-rit |
soup - ma-râk |
For those who are mystified by the names of local
dishes on the menus, we offer a short list of definitions.
Baklawa:
Oriental sweetmeat made of thin dough, honey, pistachio nuts and ground nuts.
Blintzes: thin
pancakes usually filled with cheese and served with cream or apple puree.
Burekas: a
leafy pastry pie filled with either salty cheese, spinach, or mashed spiced
potatoes.
Calamary:
squid.
Cholent: one
variation includes pearl‑barley, potatoes, kishke, beans, fat, cooked slowly
all night.
Felafel:
ground chick pea paste fried in small patties which are then put into a pita
with salad and tehina; if you like hot food ask for "harif " ‑ a
chili‑type red sauce which also goes into the pita.
Houmus: a spicy
paste made with ground chick peas as the base, and sharp spices added. Often
eaten with tehina sauce.
Kebab:
grilled minced meat on a skewer.
Kishe: beef
derma stuffed with flour and shortening.
Kreplach: a
sort of ravioli with minced meat or cheese stuffing.
Kubeh: wheat
and flour sculptured by hand and filled with lamb or other meat, onions and
pine seeds, and then fried.
Mamitze:
Rumanian dish; the fat back part of a cow's tongue.
Moussaka:
baked eggplant, minced meat, onion and parsley.
Mousakhan:
baked chicken.
Pita: round
white bread.
Shakshuka:
eggs cooked in tomato sauce with onion.
Shishlik:
pieces of meat grilled on a skewer.
Shwarma:
lamb on a spit.
Snia: flat hamburger
of beef or mutton, baked in the oven with tehina and pine seeds or tomatoes.
Tehina: a
sauce made with ground sesame seeds as the base. May be eaten by itself, or
with houmus or felafel.