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Pestil
Pestil, a Turkish word meaning dried fruit pulp, is best exemplified in the English term "fruit leather." Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which can be kept preserved for several months in an airtight container. In Armenian pestil is called ''pastel''. In Greek it is called . In some regions of Turkey, including the southeastern city of Urfa, this fruit dessert is also called ''bastık''. A plum-based dessert from Bulgaria is also called pestil. It's prepared by boiling plums with sugar and water and cooling the mixture in a solid layer. Bulgarian pestil is sometimes thicker than its Turkish counterpart and might be cut in small pieces instead of rolled up. Pestil might be made with different types of fruit beside plums. Apples, apricots, pears, peaches and melons are popular choices. Etymology According to Turkish etymological dictionary '' Nişanyan Sözlük,'' Turkish ''pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
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, includi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Empire
The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) // CITED: p. 36 (PDF p. 38/338) also known as the Turkish Empire, was an empire that controlled much of Southeast Europe, Western Asia, and Northern Africa between the 14th and early 20th centuries. It was founded at the end of the 13th century in northwestern Anatolia in the town of Söğüt (modern-day Bilecik Province) by the Turkoman tribal leader Osman I. After 1354, the Ottomans crossed into Europe and, with the conquest of the Balkans, the Ottoman beylik was transformed into a transcontinental empire. The Ottomans ended the Byzantine Empire with the conquest of Constantinople in 1453 by Mehmed the Conqueror. Under the reign of Suleiman the Magnificent, the Ottoman Empire marked the peak of its power and prosperity, as well a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Dankoff
Robert Dankoff is Professor Emeritus of Ottoman & Turkish Studies, Department of Near Eastern Languages and Civilizations at University of Chicago Robert Dankoff was born on 24 September 1943 in Rochester, New York. In 1964, he received a Bachelor of Arts degree from Columbia University, and in 1971 got a Ph.D. from Harvard. He taught Arabic at Brandeis University as an assistant professor in 1969-1975. He taught Turkish in University of California (1976-77), and University of Arizona (1977-1979). He joined the Department of Near Eastern Languages and Civilizations at Chicago University in 1979 as an Assistant Professor, where he became an Associate Professor in 1982, and a Professor in 1987. He taught Turkish, Old Turkish, Ottoman Turkish, Azeri, and Uzbek there until retiring in 2006. His research interests lie in Ottoman Literature and Turcology. He has published extensively on Turkish texts from Central Asia and the Ottoman Empire, including text editions and translations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Desserts
Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor of all known varieties of Greek. **Mycenaean Greek, most ancient attested form of the language (16th to 11th centuries BC). **Ancient Greek, forms of the language used c. 1000–330 BC. **Koine Greek, common form of Greek spoken and written during Classical antiquity. **Medieval Greek or Byzantine Language, language used between the Middle Ages and the Ottoman conquest of Constantinople. **Modern Greek, varieties spoken in the modern era (from 1453 AD). *Greek alphabet, script used to write the Greek language. *Greek Orthodox Church, several Churches of the Eastern Orthodox Church. *Ancient Greece, the ancient civilization before the end of Antiquity. *Old Greek, the language as spoken from Late Antiquity to around 1500 AD. Other uses * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Desserts
Armenian may refer to: * Something of, from, or related to Armenia, a country in the South Caucasus region of Eurasia * Armenians, the national people of Armenia, or people of Armenian descent ** Armenian Diaspora, Armenian communities across the world * Armenian language, the Indo-European language spoken by the Armenian people ** Armenian alphabet, the alphabetic script used to write Armenian ** Armenian (Unicode block) * Armenian Apostolic Church * Armenian Catholic Church People * Armenyan, or in Western Armenian, an Armenian surname ** Haroutune Armenian (born 1942), Lebanon-born Armenian-American academic, physician, doctor of public health (1974), Professor, President of the American University of Armenia ** Gohar Armenyan (born 1995), Armenian footballer **Raffi Armenian (born 1942), Armenian-Canadian conductor, pianist, composer, and teacher Others * SS ''Armenian'', a ship torpedoed in 1915 See also * * Armenia (other) Armenia is a country in the South C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Words And Phrases
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 b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tklapi
Tklapi ( ka, ტყლაპი) is a traditional GeorgianA.I. Ozguven, Proceedings of the 1st International Symposium on Pomegranate and Minor Mediterranean Fruits, p. 68, 2009 puréed fruit roll-up leather. It is spread thinly onto a sheet and sun-dried on a clothesline. It can be sour or sweet. The sour version is made of cherry plums, which are often used for soups and stews, mostly with Kharcho. Sweet Tklapi is made of apricots or peaches. It can also be prepared by the juice that is used in making Churchkhela. See also * Churchkhela * Kaysefe * Orcik candy * Pastila * Fruit Roll-Ups * Pestil Pestil, a Turkish word meaning dried fruit pulp, is best exemplified in the English term "fruit leather." Fruit leather is made from mechanically pulverizing fruit, then spreading it out to dry into a tough, yet flexible and edible material which ... References {{reflist Cuisine of Georgia (country) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fruit Roll-Ups
Fruit Roll-Ups is a brand of fruit snack that debuted in grocery stores across America in 1983. It is a flat, pectin-based, fruit-flavored snack rolled into a tube, spread on a backing sheet of cellophane to prevent the product from sticking to itself. Fruit Roll-Ups are manufactured by General Mills and distributed under the Betty Crocker brand in the American market and under the Uncle Tobys brand in Australia. Several similar products have been marketed by General Mills and by other companies, notably under the Kellogg's brand in the UK as Fruit Winders. Advertising Fruit Corners Fruit Roll-Ups were heavily marketed on television in America throughout the early 1980s. Most spots featured the tag line "Fruit Corners Fruit Roll-Ups: Real fruit and fun, rolled up in one." Later spots featured children innovating in the "Fruit Roll-Up Fun Factory". The overall marketing theme is that parents can feed their children "fun" processed foods that are based on real fruit. Studies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastila
__NOTOC__ Pastila (russian: пастила́) is a traditional Russian fruit confectionery ('' pâte de fruits''). It has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". In Imperial Russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit". The first mentions of pastila in Russian written sources date back to the 16th century.М. Р. Фасмер. ''Этимологический словарь русского языка''. Прогресс, 1964—1973Пастила(Max Vasmer, ''Etymological dictionary of the Russian language''). The name is probably a loanword from it, pastello or ''pastiglia'', or from the cognate french: pastille which in turn comes from la, pastillus (a loaf or pie, cf. pastilla). In the 19th century, pastila was made from sourish Russian apples such as Antonovka or mashed Northern berries (lingonberry, rowan, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Orcik Candy
Orcik candy ( tr, orcik şekeri) is a confection made of walnuts and a slightly fermented juice called '' şıra'' that is made with grapes or blackberries. It is a regional specialty of Elazığ. It is similar to churchkhela Churchkhela ( ka, ჩურჩხელა, ) is a traditional Georgian cuisine candle-shaped candy. The main ingredients of Churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are ... (called ''cevizli sucuk'' in Turkish), but the walnut and grape mixture is stuffed into hand pulled candy. References {{reflist Elazığ Candy Turkish desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaysefe
Kaysefe is a Turkish dessert made of dried fruits and melted butter. It is a regional specialty of Erzurum. Different fruits may be used including dried apricots or mulberries. First the dried fruit is boiled in water with sugar. Butter is spooned over the boiled fruit and the dessert is garnished with chopped or ground walnuts, pistachios or hazelnuts. See also * List of Turkish desserts This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the ... References {{reflist Turkish desserts Erzurum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churchkhela
Churchkhela ( ka, ჩურჩხელა, ) is a traditional Georgian cuisine candle-shaped candy. The main ingredients of Churchkhela are grape must, nuts, and flour. Almonds, walnuts, hazelnuts, and chocolate and sometimes raisins are threaded onto a string, dipped in thickened grape must, mulberry juice, or fruit juices and dried in the shape of a sausage. In eastern Georgia, churchkhela production begins with a condensed juice called tatara, made from must from local grapes in the areas of Kakheti, Kartli or Meskheti thickened with wheat flour. Wheat flour is also used for making condensed mulberry juice in the area of Samtskhe-Javakheti. Corn flour is used in western Georgia (the areas of Racha, Lechkhumi, Guria, Samegrelo, Abkhazia or Achara), and this condensed grape juice is called pelamushi. In Abkhazia, a region in the North Caucus Mountains of Georgia, it is known as "Аджинджук" ("Adzhindzhukhua" or "Ajinjuk")" in the local Abkhaz language and is to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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