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Tail Fat
Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. The weight of this part of a sheep's anatomy may be up to . These hind parts are used to accumulate fat for subsequent use during dry seasons, similar to a camel's humps. It is known under the name kurdyuk in Russian and in Central Asian languages, from the proto-Turkic ''*kudruk'' 'tail'. Tail fat is known in Arabic as ''لية'', (''leeyeh'', ''leyyah'', or ''layeh''), ''zaaka'' in Algeria, '' kuyruk yağı'' 'tail fat' in Turkish, and دنبه 'donbe'' or ''dombe' in Iran, אַלְיָה (''Alya'') in Hebrew, words which may be found in ancient texts as well as in local food culture and in sheep breeds' names. The rendered tail fat does not solidify at room temperature and is used in cuisine. Crackling left after the rendering or frying of ''kurdyuk'' may be u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep
Sheep or domestic sheep (''Ovis aries'') are domesticated, ruminant mammals typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to domesticated sheep. Like all ruminants, sheep are members of the order Artiodactyla, the even-toed ungulates. Numbering a little over one billion, domestic sheep are also the most numerous species of sheep. An adult female is referred to as a ''ewe'' (), an intact male as a ''ram'', occasionally a ''tup'', a castrated male as a ''wether'', and a young sheep as a ''lamb''. Sheep are most likely descended from the wild mouflon of Europe and Asia, with Iran being a geographic envelope of the domestication center. One of the earliest animals to be domesticated for agricultural purposes, sheep are raised for fleeces, meat (lamb, hogget or mutton) and milk. A sheep's wool is the most widely used animal fiber, and is usually harvested by shearing. In Comm ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fat-tailed Sheep
The fat-tailed sheep is a general type of domestic sheep known for their distinctive large tails and hindquarters. Fat-tailed sheep breeds comprise approximately 25% of the world's sheep population, and are commonly found in northern parts of Africa, the Middle East, and various Central Asian countries all the way to China. The tail fat from those sheep is an important ingredient in many regional cuisines. Varieties and distribution Two general varieties of fat-tails exist, the broad fat-tails and the long fat-tails. The long-tailed varieties have the smallest geographical distribution, being found mostly in Arabia (a variety called the Nejd, black with a white head, named for the Nejd region, and raised also in Iraq, Central Asia, and Syria) and in the Caucasus (the Colchian, for the Colchis territory, and the Circassian). Broad varieties include the Hajaz (Arabia, small and white, named for the Hejaz region), the Arabi (black or piebald, in Arabia and Iraq), the Awassi (t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camel
A camel (from: la, camelus and grc-gre, κάμηλος (''kamēlos'') from Hebrew or Phoenician: גָמָל ''gāmāl''.) is an even-toed ungulate in the genus ''Camelus'' that bears distinctive fatty deposits known as "humps" on its back. Camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). Camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. There are three surviving species of camel. The one-humped dromedary makes up 94% of the world's camel population, and the two-humped Bactrian camel makes up 6%. The Wild Bactrian camel is a separate species and is now critically endangered. The word ''camel'' is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family Camelidae: the true camels (the above three species), along with the "New World" camelids: the lla ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian (russian: русский язык, russkij jazyk, link=no, ) is an East Slavic languages, East Slavic language mainly spoken in Russia. It is the First language, native language of the Russians, and belongs to the Indo-European languages, Indo-European language family. It is one of four living East Slavic languages, and is also a part of the larger Balto-Slavic languages. Besides Russia itself, Russian is an official language in Belarus, Kazakhstan, and Kyrgyzstan, and is used widely as a lingua franca throughout Ukraine, the Caucasus, Central Asia, and to some extent in the Baltic states. It was the De facto#National languages, ''de facto'' language of the former Soviet Union,1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 and continues to be used in public life with varying proficiency in all of the post-Soviet states. Russian has over 258 million total speakers worldwide. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central Asian
Central Asia, also known as Middle Asia, is a region of Asia that stretches from the Caspian Sea in the west to western China and Mongolia in the east, and from Afghanistan and Iran in the south to Russia in the north. It includes the former Soviet republics of Kazakhstan, Kyrgyzstan, Tajikistan, Turkmenistan, and Uzbekistan, which are colloquially referred to as the "-stans" as the countries all have names ending with the Persian suffix "-stan", meaning "land of". The current geographical location of Central Asia was formerly part of the historic region of Turkistan, also known as Turan. In the pre-Islamic and early Islamic eras ( and earlier) Central Asia was inhabited predominantly by Iranian peoples, populated by Eastern Iranian-speaking Bactrians, Sogdians, Chorasmians and the semi-nomadic Scythians and Dahae. After expansion by Turkic peoples, Central Asia also became the homeland for the Kazakhs, Uzbeks, Tatars, Turkmen, Kyrgyz, and Uyghurs; Turkic languages large ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Turkic Language
Proto-Turkic is the linguistic reconstruction of the common ancestor of the Turkic languages that was spoken by the Proto-Turks before their divergence into the various Turkic peoples. Proto-Turkic separated into Oghur (western) and Common Turkic (eastern) branches. One estimate postulates Proto-Turkic to have been spoken 2,500 years ago in East Asia. The oldest records of a Turkic language, the Old Turkic Orkhon inscriptions of the 7th century Göktürk khaganate, already shows characteristics of Eastern Common Turkic and reconstruction of Proto-Turkic must rely on comparisons of Old Turkic with early sources of the Western Common Turkic branches, such as Oghuz and Kypchak, as well as the Western Oghur proper ( Bulgar, Chuvash, Khazar). Because early attestation of these non-easternmost languages is much more sparse, reconstruction of Proto-Turkic still rests fundamentally on the easternmost Old Turkic of the Göktürks. Phonology Consonants The consonant sys ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arabic
Arabic (, ' ; , ' or ) is a Semitic language spoken primarily across the Arab world.Semitic languages: an international handbook / edited by Stefan Weninger; in collaboration with Geoffrey Khan, Michael P. Streck, Janet C. E.Watson; Walter de Gruyter GmbH & Co. KG, Berlin/Boston, 2011. Having emerged in the 1st century, it is named after the Arab people; the term "Arab" was initially used to describe those living in the Arabian Peninsula, as perceived by geographers from ancient Greece. Since the 7th century, Arabic has been characterized by diglossia, with an opposition between a standard prestige language—i.e., Literary Arabic: Modern Standard Arabic (MSA) or Classical Arabic—and diverse vernacular varieties, which serve as mother tongues. Colloquial dialects vary significantly from MSA, impeding mutual intelligibility. MSA is only acquired through formal education and is not spoken natively. It is the language of literature, official documents, and formal writ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rendering (culinary)
Rendering is a process that converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more narrowly, to the rendering of whole animal fatty tissue into purified fats like lard or tallow. Rendering can be carried out on an industrial, farm, or kitchen scale. It can also be applied to non-animal products that are rendered down to pulp. In animal products, the majority of tissue processed comes from slaughterhouses, with the most common animal sources are beef, pork, mutton, and poultry. The rendering process simultaneously dries the material and separates the fat from the bone and protein, yielding a fat commodity and a protein meal. The occupation of renderer has been described as dangerous and dirty. Description A rendering process converts waste animal tissue into stable, usable materials. Rendering can refer to any processing of animal products into more useful materials, or, more n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutton, or a mixturemixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from which in turn is derived from Classical Persian , contemporarily . The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ''ʿAlī Nāma''. It was first used in English in '' Qanoon-e-Islam'' in 1832, and then by James Wise in 1883. The languages of th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilav
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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