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Torshi
Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines. Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. ''Toursi'' is a traditional appetizer (''meze'') to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (''turşu suyu''), the pickle juice or torshi water is a popular beverage. In Egypt pickled vegetables are referred to as both ''torshi'' () and ''mekhalel'' (). Both terms refer to all varieties of pickled vegetables, including carrots, cucumbers, turnips, garlic, onions, cauliflower, and hot peppers, preserved in a vinegar-based brine infused with spices such as nigella seeds, black pepper, and bay leaves. It is ubiquitous on Egypt ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tursu In Turkey
Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Iranian, Slavic and Balkan cuisines. Torshi is common in Arab, Turkish, Assyrian, Kurdish, Afghan, Balkans, Slavic, Armenian, and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. ''Toursi'' is a traditional appetizer (''meze'') to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (''turşu suyu''), the pickle juice or torshi water is a popular beverage. In Egypt pickled vegetables are referred to as both ''torshi'' () and ''mekhalel'' (). Both terms refer to all varieties of pickled vegetables, including carrots, cucumbers, turnips, garlic, onions, cauliflower, and hot peppers, preserved in a vinegar-based brine infused with spices such as nigella seeds, black pepper, and bay leaves. It is ubiquitous on Egyptian t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of food preservation, preserving or extending the shelf life of food by either Anaerobic organism, anaerobic fermentation (food), fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, if named, the name is prefaced with the word "pickled". Foods that are pickled include vegetables, fruits, mushrooms, meats, fish, dairy and eggs. Pickling solutions are typically highly acidic, with a pH of 4.6 or lower, and high in salt, preventing Enzyme, enzymes from working and micro-organisms from multiplying. Pickling can preserve Decomposition, perishable foods for months, or in some cases years. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iran
Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the northeast, Afghanistan to the east, Pakistan to the southeast, and the Gulf of Oman and the Persian Gulf to the south. With a Ethnicities in Iran, multi-ethnic population of over 92 million in an area of , Iran ranks 17th globally in both List of countries and dependencies by area, geographic size and List of countries and dependencies by population, population. It is the List of Asian countries by area, sixth-largest country entirely in Asia and one of the world's List of mountains in Iran, most mountainous countries. Officially an Islamic republic, Iran is divided into Regions of Iran, five regions with Provinces of Iran, 31 provinces. Tehran is the nation's Capital city, capital, List of cities in Iran by province, largest city and financial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavic Peoples
The Slavs or Slavic people are groups of people who speak Slavic languages. Slavs are geographically distributed throughout the northern parts of Eurasia; they predominantly inhabit Central Europe, Eastern Europe, Southeast Europe, Southeastern Europe, and North Asia, Northern Asia, though there is a large Slavic minority scattered across the Baltic states and Central Asia, and a substantial Slavic diaspora in the Americas, Western Europe, and Northern Europe. Early Slavs lived during the Migration Period and the Early Middle Ages (approximately from the 5th to the 10th century AD), and came to control large parts of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe between the sixth and seventh centuries. Beginning in the 7th century, they were gradually Christianization of the Slavs, Christianized. By the 12th century, they formed the core population of a number of medieval Christian states: East Slavs in the Kievan Rus', South Slavs in the First Bulgar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakia
Rakia, rakija, rakiya, rachiu or rakı (), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50–80%). Overview Rakia is produced from fermented and distilled fruits, typically plums and grapes, but also apricots, pears, cherries or raspberries. Other fruits less commonly used are peaches, apples, Ficus, figs, blackberries, and quince. Common flavours are ''šljivovica'' and ''țuică'', produced from plums, ''kaysieva''/''kajsija'', produced from apricots, or ''grozdova''/''lozova'' in Bulgaria, ''raki rrushi'' in Albania, ''lozovača''/''komovica'' in Croatia, North Macedonia, Montenegro, Serbia, Bosnia and Herzegovina all produced from grapes. Plum and grape rakia are sometimes mixed with other ingredients, such as herbs, honey, sour cherries and walnuts, after distillation. By country Albania Raki ( sq-definite, rakia) (a type of ra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsipouro
Tsipouro () is an un-aged brandy from Greece and in particular Thessaly, Epirus, Macedonia. Tsipouro is a strong distilled spirit containing 40–45% alcohol by volume and is traditionally produced from grape pomace (the residue of the winepress) . Tsipouro is typically produced in two varieties: pure, which is the default, and anise-flavored, which is a relatively new variation introduced during the 1900s. While tsipouro is usually not aged in barrels, barrel-aged versions are also available. It is similar to tsikoudia produced on the island of Crete, but unlike tsikoudia, which is single-distilled and contains no additional flavorings, tsipouro is typically double-distilled and may sometimes include spices, i.e. anise. History According to tradition, the first production of tsipouro was the work of Greek Orthodox monks in the 14th century on Mount Athos in Macedonia, Greece. Method of production Ripe dark grapes are passed through crusher/destemmers. The mass is lef ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oghi (drink)
Oghi (sometimes oghee, ''òġi''; colloquially aragh) is an Armenian spirit distilled from fruits or berries. It is widely produced as moonshine from home-grown garden fruits all across Armenia, where it is served as a popular welcome drink to guests and is routinely drunk during meals. Arguably, Armenian oghi is not "vodka" at all (see Vodka war) and merely became thought of as such during the Soviet era in Armenia. Mulberry oghi is commercially produced and exported under the brand name ''Artsakh'' by the Artsakh-Alco Brandy Company in Askeran District in the Republic of Artsakh. Varieties *''Tuti oghi'' – mulberry oghi (commercial brand name ''Artsakh'', from Nagorno-Karabakh) *''Honi oghi'' – from hon, a small red berry ( cornelian cherry) *''Tsirani oghi'' – from apricots *''Tandzi oghi'' – from pears *''Khaghoghi oghi'' – from grapes *''Salori oghi'' – from plums *''Moshi oghi'' – from blackberry *''Tzi oghi'' – from figs *''Khundzori oghi'' – from app ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghan Cuisine
Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is '' Kabuli palaw'', a rice dish cooked with raisins, carrots, nuts, and lamb or beef. Background The cuisine of Afghanistan is ''halal'' and has elements from various places: for example, ''garam masala'' from India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egypt
Egypt ( , ), officially the Arab Republic of Egypt, is a country spanning the Northeast Africa, northeast corner of Africa and Western Asia, southwest corner of Asia via the Sinai Peninsula. It is bordered by the Mediterranean Sea to northern coast of Egypt, the north, the Gaza Strip of Palestine and Israel to Egypt–Israel barrier, the northeast, the Red Sea to the east, Sudan to Egypt–Sudan border, the south, and Libya to Egypt–Libya border, the west; the Gulf of Aqaba in the northeast separates Egypt from Jordan and Saudi Arabia. Cairo is the capital, list of cities and towns in Egypt, largest city, and leading cultural center, while Alexandria is the second-largest city and an important hub of industry and tourism. With over 109 million inhabitants, Egypt is the List of African countries by population, third-most populous country in Africa and List of countries and dependencies by population, 15th-most populated in the world. Egypt has one of the longest histories o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo
Ouzo (, ) is a dry anise-flavored aperitif that is widely consumed in Cyprus and Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, mastika, rakı, and arak. History Ouzo has its roots in '' tsipouro'', which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". In 1932, ouzo producers developed a method of distillatio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
