Turkey produces lots of citrus fruit, including oranges.
To my knowledge, oranges are used for juice, fresh fruit, and garnishes on some dishes, but not frequently in traditional Turkish dishes (although innovative young chefs may use ingredients, including oranges, in ways different from the traditional recipes.)
Lemon juice is used frequently on salads, and may be used as vinegar is used in other dishes. A frequent question in Turkish restaurants, when one orders salad, is “Lemon juice or vinegar for your salad?”
In general, I would say that you should not encounter oranges in traditional dishes such as stews, grills or meze (hors d’oeuvres).
Here are some phrases:
Portakkal = orange (same word as the name of the country Portugal)
Portakkal suyu = orange juice
Portakkallı = with orange (pohr-tahk-kahl-LUH)
Portakkalsız = without orange (pohr-tahk-kahl-SUHZ)
Portakkal alerjim var = I have orange allergy (POHR–tahk-kahl ahl-lehr-ZHEEM vahr)
Hiç portakkal yeyemem = I cannot eat any[thing with] orange (HEECH pohr-tahk-kahl yee-YEH-mehm)
Yalniz portakkalsız yemek yeyebilirim = I can only eat dishes without oranges.
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