How to pronounce Oruk

In the International Phonetic Alphabet it is /oˈɾuk/. In plain English letters that is oh-ROOK, with the stress on the syllable in capitals. There is no recording by a native speaker yet, so use the spelling and the IPA.

What is Oruk?

Oruk is a main dish of Türkiye. Where it comes from: Hatay (Antakya). People usually eat it at lunch or dinner and on festive days. Its main ingredients are wheat & flour, beef, lamb and nuts & seeds. It tastes savory and spicy.

Where Oruk comes from

Oruk is one of 80 signature dishes of Türkiye on this map.

• Künefe · Dessert · Hatay (Antakya)

  Künefe is a dessert of shredded kadayıf pastry layered with a soft unsalted cheese that melts and stretches, baked in a small round metal pan until crisp and golden, then soaked in syrup and topped with pistachios.

• İskender kebap · Main dish · Bursa

  İskender kebap carries the name of the man credited with it: İskender Efendi, who ran a restaurant in Bursa in the second half of the 19th century.

• Baklava · Dessert · Gaziantep

  Layered pastries of thin dough, nuts and sweetness were made across the Middle East and Central Asia, and several peoples claim them.

• Lahmacun · Street food · Southeastern Anatolia

  Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

• Balık ekmek · Street food · Istanbul (Eminönü)

  Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

• Midye dolma · Street food · Istanbul and İzmir

  Midye dolma are mussels stuffed with rice cooked with onion, pine nuts, currants and spices such as allspice, cinnamon and black pepper, then steamed in their shells.

Food of Türkiye

Dishes like Oruk in other countries

Same type of dish and similar main ingredients as Oruk:

• Beshbarmak бесбармақ · Main dish · The steppe, Kazakhstan

  Beshbarmak is boiled meat, usually lamb, mutton or horse, served over wide flat sheets of boiled noodle dough and topped with an onion sauce made with the meat broth.

• Buuz бууз · Main dish · Ulaanbaatar, Mongolia

  Buuz are steamed dumplings filled with minced mutton or beef, seasoned with onion, garlic and salt, with a small opening at the top.

• Chakhchoukha شخشوخة · Main dish · The Aurès (Batna), Algeria

  Chakhchoukha is a dish of thin flatbread, rougag, torn into small pieces and soaked in a stew of lamb, chickpeas, tomato, onion and spices such as cumin and paprika.

• Kibinai · Bread & pastry · Trakai, Lithuania

  Kibinai are crescent-shaped pastries filled with chopped mutton or beef and onion, sealed with a crimped edge and baked.