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Nokul
Nokul or lokum is a type of puff pastry. Nokul is a type of pastry eaten in Turkey and Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. Variations *Nokul with Beyaz peynir, peynir (''Peynirli nokul'') *Nokul with beef (''Etli nokul'') *Nokul with tahin (''Tahinli nokul'') *Nokul with walnut (''Cevizli nokul'') *Nokul with poppy seed (''Haşhaşlı nokul'') *Nokul with hazelnut (''Fındıklı nokul'') Regional nokul styles * * * * See also *Bejgli *Cantiq *Cozonac *Lokma *Nut roll *Pogaca *Poppy seed roll *Tsoureki *Nazook References External links *https://www.hurriyet.com.tr/lezizz/sevilen-yoresel-lezzet-nokul-nasil-yapilir-nokul-tarifi-41083607 *https://www.yenisafak.com/gundem/selcukludan-gunumuze-kalan-lezzet-nokul- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bejgli
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (''makowiec''), Kashubian (''makówc''), Hungarian (''mákos bejgli''June Meyers Authentic Hungarian Heirloom Recipes Cookbook), Slovak (''makovník''), Czech (''makový závin''), Austrian (''Mohnbeugel'', ''Mohnstrudel'' or ''Mohnstriezel''), Ukrainian ('' pyrih z makom'' пирiг з маком or ''makivnyk'' маківник), Belarusian (''makavy rulet'' макавы рулет), Bosnian, Croatian and Serbian (''makovnjača'' or ''štrudla sa makom''), Slovenian (''makova potica''), Romanian (''coarda cu mac'' or ''coarda cu nucă''), Russian (''rulet s makom'' рулет с ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed Roll
The poppy seed roll is a pastry consisting of a roll of sweet yeast bread (a viennoiserie) with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, or minced chestnuts. It is popular in Central Europe and parts of Eastern Europe, where it is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including Polish (''makowiec''), Kashubian (''makówc''), Hungarian (''mákos bejgli''June Meyers Authentic Hungarian Heirloom Recipes Cookbook), Slovak (''makovník''), Czech (''makový závin''), Austrian (''Mohnbeugel'', ''Mohnstrudel'' or ''Mohnstriezel''), Ukrainian ('' pyrih z makom'' пирiг з маком or ''makivnyk'' маківник), Belarusian (''makavy rulet'' макавы рулет), Bosnian, Croatian and Serbian (''makovnjača'' or ''štrudla sa makom''), Slovenian (''makova potica''), Romanian (''coarda cu mac'' or ''coarda cu nucă''), Russian (''rulet s makom'' руле ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lokma
Lokma, also known by their Greek name, loukoumades, are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ''luqmat al-qādi'' (), "judge's morsels". Etymology The Arabic word () (plural ), means ''morsel'', ''mouthful'', or ''bite''. The dish was known as () or "judge's morsels" in 13th century Arabic cookery books, and the word ''luqma'' or ''loqma'' by itself has come to refer to it. The Turkish name for the dish, , is derived from the Arabic, as is the Greek name (). History The recipe for ''Luqmat al-Qadi'', yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several of the existent cookery books of the time. It is also mentioned in the ''One Thousand and One Nights'', in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Breads
Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and minorities in the former Ottoman Empire * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey The Republic of Turkey was created after the overthrow of Sultan Mehmet VI Vahdettin by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizers
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yeast Breads
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitute 1% of all described fungal species. Yeasts are unicellular organisms that evolved from multicellular ancestors, with some species having the ability to develop multicellular characteristics by forming strings of connected budding cells known as pseudohyphae or false hyphae. Yeast sizes vary greatly, depending on species and environment, typically measuring 3–4 µm in diameter, although some yeasts can grow to 40 µm in size. Most yeasts reproduce asexually by mitosis, and many do so by the asymmetric division process known as budding. With their single-celled growth habit, yeasts can be contrasted with molds, which grow hyphae. Fungal species that can take both forms (depending on temperature or other conditions) are ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with Persian, Turkish, and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including '' moussaka'', '' gyuvetch'', '' kyufte'', '' baklava'', '' ayran'', ''gyuvech'', and '' shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nazook
Nazook (also spelled nazuk or nazouk, Armenian ''Նազուկ'') is the name of an Armenian pastry made from flour, butter, sugar, sour cream, yeast, vanilla extract and eggs, with a filling often made with nuts, and especially walnuts. Nazook is sometimes referred to as gata. See also * Gata (food) * List of pastries This is a list of pastries, which are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweet or savory ingredients. There are fi ... References Armenian pastries Armenian desserts Nut dishes Stuffed desserts {{dessert-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsoureki
Tsoureki ( el, τσουρέκι) also known as ''Šurēk'' (, Arabic), ''choreg'' or "chorek" ( Armenian չորեկ, կաթնահունց), ''çörək'' (Azerbaijani), ''çyrek'' ( Albanian), ''kozunak'' ( Bulgarian козунак), ''cozonac'' (Romanian) or ''paskalya çöreği'' ( Turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or ''mahlab''. ''Lampropsomo,'' a variation of tsoureki commonly called "Greek Easter bread," is made by Greek communities during Easter, not only in Greece, but also in other countries with Greek communities. It is also sometimes called Armenian Easter bread. Etymology The Greek word ''tsoureki'' is borrowed from Turkish ''çörek''. Some dictionaries claim that this is derived from the Old Turkish root ''çevir-'' 'turn'; others say it is Persian or Armenian. Greek tradition There are different variations of the Greek ''tsoureki'' holiday breads including a round ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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