Broccoli (brokoli, Brassica oleracea) is not a common substance in Turkish restaurant dishes.
Having been introduced to Turkish cooks on a large scale only after the year 2000, it is an innovation in Turkish cuisine.
It has become popular in trendy and upscale restaurants where diners may have experimented with it at home and come to like it.
Because it is a new addition to the Turkish kitchen, it is difficult to predict where it might show up in innovative or fusion cuisine in Turkey. My guess would be that most of the time you will be able to recognize it in a dish, but you should still be careful and ask:
Is there broccoli in it? = İçinde brokoli var mı? (EECH-een-DEH BROH-koh-lee VAHR muh)
Yes = evet (eh-VEHT)
No = hayır/yok (‘higher,’ YOHK)
I’m allergic to broccoli = Brokoli alerjim var (BROH-koh-lee ah-lehr-ZHEEM vahr)
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