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Mezze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jordanian Cuisine
Jordanian cuisine is a Levantine cuisine developed over time in Jordan. Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often Lamb and mutton, lamb, beef and chicken but also Goat#Meat, goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as ''maqluba, maqloubah''. As one of the largest producers of Olive#Table_olives, olives in the world, Olive_oil#Culinary_use, olive oil is the main cooking oil by Jordanians and Jordan as a whole. Herbs, garlic, onion, tomato sauce, and lemon are typical flavors found in Jordan. The blend of spices called ''za'atar'' contains a common local herb called sumac that grows wild in Jordan and is closely identified with Jordanian and other Middle Eastern countries. Yogurt is commonly served alongside food and is a common ingredient itself; in particular, ''jameed'', a form of dried yogurt is u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arak (drink)
Arak or araq (Arabic: عرق, is a distilled Levantine spirit of the anise drinks family. Composition Arak is traditionally made of grapes and aniseed (the seeds of the anise plant); when crushed, their oil provides arak with a slight licorice taste. Dates, figs, and other fruits are sometimes added.Rob DeSalle & Ian Tattersall, ''Distilled: A Natural History of Spirits'' (Yale University Press: 2022, pp. 264-65. Typically, arak is a minimum of 50% alcohol by volume (ABV), and can be up to 70% ABV (140 proof). A 53% ABV is considered typical.Zoe SottileIt's one of the world's oldest spirits. Now it's making a comeback CNN (June 27, 2023).Neil MacFarquhar ''New York Times'' (January 19, 2005). Etymology The word ''arak'' comes from Arabic ' (, meaning 'perspiration'). Its pronunciation varies depending on the regional varieties of Arabic, e.g.: or . Production and consumption Arak is a traditional alcoholic beverage of the Levant and Eastern Mediterranean.''The SAGE E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cacık
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser ( meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern Greek (), which in turn comes from the Turkish word . The root is likely related to several words in West Asian languages. Persian ' () refers to various herbs used for cooking, and Kurdish jaj or ژاژ refers to the caraway herb. That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an Armenian word, ''cacıg''. According to Sevan Nişanyan the Arme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Artichoke
The artichoke (''Cynara cardunculus'' var. ''scolymus''),Rottenberg, A., and D. Zohary, 1996: "The wild ancestry of the cultivated artichoke." Genet. Res. Crop Evol. 43, 53–58. also known by the other names: French artichoke, globe artichoke, and green artichoke in the United States, is a variety of a species of thistle cultivated as food. The edible portion of the plant consists of the flower buds before the flowers come into bloom. The budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. Once the buds bloom, the structure changes to a coarse, barely edible form. Another variety of the same species is the cardoon, a perennial plant native to the Mediterranean region. Both wild forms and cultivated varieties (cultivars) exist. Description This vegetable grows to tall, with arching, deeply lobed, silvery, glaucous-green leaves long. The flowers develop in a large head from an edible bud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Mussels
Stuffed mussels (; ), or midye, is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey and in Armenia. History The historical preparation of ''midye dolma'' is generally attributed to Armenians in the Ottoman Empire. According to TH. Maggakis' 1888 work ''Bizans Salnamesi'' Armenians had used big mussels and prepared the dish using sheep's tail fat or "zibir yağı", a solid fat imported from Siberia. Balıkhane Nazırı Ali Rıza Bey (1842–1928) also notes that in brickworks owner Şahbaz Efendi's Armenian cook was preparing stuffed mussels. During the 19th century it was reported that İstanbulite Turkish women were also cooking stuffed mussels. In the 1960s, the preparation and sale of stuffed mussels came to be dominated by immigrants from Mardin, who had at the time recently immigrated to İstanbul's Galata district. In the following decades they have kept th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cucumber
The cucumber (''Cucumis sativus'') is a widely-cultivated creeping vine plant in the family Cucurbitaceae that bears cylindrical to spherical fruits, which are used as culinary vegetables.Cucumber " ''''. 9982019. Considered an annual plant, there are three main types of cucumber—slicing, pickling, and seedless—within which several |
Calamari
Squid is eaten in many cuisines; in English, the culinary name calamari is often used for squid dishes.''Oxford English Dictionary'', 3rd edition, 2002''s.v.''/ref> There are many ways to prepare and cook squid. Fried squid is common in the Mediterranean. In New Zealand, Australia, the United States, Canada, and South Africa, it is sold in fish and chip shops and in steakhouses. In Britain, it can be found in Mediterranean "calamari" or Asian "salt and pepper fried squid" forms in various establishments, often served as a bar snack, street food, or starter. Squid can be prepared for consumption in a number of other ways. In Korea and Japan, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. Dried shredded squid is a common snack in some Asian regions, including East Asia. Use The body ( mantle), arms, tentacles, and ink of squi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brain (food)
The brain, like most other internal organs, or offal, can serve as nourishment. Brains used for nourishment include those of pigs, squirrels, rabbits, horses, cattle, monkeys, chickens, camels, fish, lamb, and goats. In many cultures, different types of brain are considered a delicacy. Cultural consumption The brain of animals features in French cuisine, in dishes such as '' cervelle de veau'' and '' tête de veau''. A dish called maghaz is a popular cuisine in Pakistan, Bangladesh, parts of India, and diaspora countries. In Turkish cuisine, brain can be fried, baked, or consumed as a salad. In Chinese cuisine, brain is a delicacy in Chongqing or Sichuan cuisine, and it is often cooked in spicy hot pot or barbecued. In the southern part of China, pig brain is used for ''tianma zhunao tang''. In South India, goat brain curry (మేక మెదడు కూర) or fry (మేక మెదడు వేపుడు) is a delicacy. Mumbai has its own version of brain masala curry. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
