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Blessed Thistle With Lamb
Blessed Thistle with Lamb (Turkish: Şevketibostan yemeği) is a dish common to the Aegean coast
Aegean coast
and Aegean sea
Aegean sea
islands among Turkish and Greek people.[citation needed] Ingredients include Blessed thistle, lamb chunks, onion, juice of half a lemon, flour, butter, and salt. See also[edit]List of lam
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Turkey
Turkey
Turkey
(Turkish: Türkiye [ˈtyɾcije]), officially the Republic of Turkey
Turkey
(Turkish: Türkiye Cumhuriyeti [ˈtyɾcije d͡ʒumˈhuɾijeti] ( listen)), is a transcontinental country in Eurasia, mainly in Anatolia
Anatolia
in Western Asia, with a smaller portion on the Balkan peninsula in Southeast Europe.[7] Turkey
Turkey
is bordered by eight countries with Greece
Greece
and Bulgaria
Bulgaria
to the northwest; Georgia to the northeast; Armenia, the Azerbaijan
Azerbaijan
and Iran
Iran
to the east; and Iraq
Iraq
and Syria
Syria
to the south
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Okra
Okra
Okra
or okro (US: /ˈoʊkrə/ or UK: /ˈɒkrə/), known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, and South Asian origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world.[2]Contents1 Vernacular names in English-speaking nations 2 Origin and distribution 3 Botany and cultivation 4 Food4.1 Nutrition 4.2 Leaves and seeds5 Bast fibre 6 References 7 External linksVernacular names in English-speaking nations[edit] The name okra is most often used in the UK, United States
United States
and the Philippines, with a variant pronunciation in Caribbean English
Caribbean English
and Nigeria of okro
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Cacık
Tzatziki
Tzatziki
(English: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι, tzatzíki [dzaˈdzici]; Turkish: cacık [d͡ʒɑˈd͡ʒɯk]; Bulgarian: дзадзики, dzadziki) is a sauce served with grilled meats or as a dip. Tzatziki is made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurt[1] mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.[2][3][4] It is generally served cold.Contents1 Etymology 2 Variations2.1 Balkans 2.2 Cyprus 2.3 Greece 2.4 Middle East 2.5 Turkey 2.6 Similar dishes3 See also 4 ReferencesEtymology[edit] The Greek word tzatziki comes from the Turkish word cacık[5] which in turn is likely a loanword from the Armenian word cacıg.[6][7] The root cac is likely related to several words in Western Asian languages. Persian zhazh (ژاژ) refers to various herbs used for cooking
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Tzatziki
Tzatziki
Tzatziki
(English: /tætˈsiːki/, /tsætˈsiːki/, or /tɑːtˈsiːki/; Greek: τζατζίκι, tzatzíki [dzaˈdzici]; Turkish: cacık [d͡ʒɑˈd͡ʒɯk]; Bulgarian: дзадзики, dzadziki) is a sauce served with grilled meats or as a dip. Tzatziki is made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurt[1] mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and some herbs like dill, mint, parsley, thyme etc.[2][3][4] It is generally served cold.Contents1 Etymology 2 Variations2.1 Balkans 2.2 Cyprus 2.3 Greece 2.4 Middle East 2.5 Turkey 2.6 Similar dishes3 See also 4 ReferencesEtymology[edit] The Greek word tzatziki comes from the Turkish word cacık[5] which in turn is likely a loanword from the Armenian word cacıg.[6][7] The root cac is likely related to several words in Western Asian languages. Persian zhazh (ژاژ) refers to various herbs used for cooking
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Falafel
Falafel
Falafel
or felafel[1] (/fəˈlɑːfəl/, /-ˈlæf-/;[1] Arabic: فلافل‎, [faˈlaːfɪl] ( listen), dialectal: [fæˈlæːfel]) is a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans, or both. Falafel
Falafel
is a traditional Middle Eastern food, that most likely originated in Egypt.[2][3][4] It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. Falafel
Falafel
balls may also be eaten alone as a snack or served as part of a meze (assortment of appetizers). Falafel
Falafel
is a common food eaten in the Middle East
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Greece
Greece
Greece
(Greek: Ελλάδα), officially the Hellenic Republic (Ελληνική Δημοκρατία), historically also known as Hellas, is a country located in Southern Europe,[10] with a population of approximately 11 million as of 2016. Athens
Athens
is the nation's capital and largest city, followed by Thessaloniki. Greece
Greece
is located at the crossroads of Europe, Asia, and Africa. Situated on the southern tip of the Balkan Peninsula, it shares land borders with Albania
Albania
to the northwest, the Republic of Macedonia
Republic of Macedonia
and Bulgaria
Bulgaria
to the north, and Turkey
Turkey
to the northeast
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Pastirma
Pastirma, basturma, pastourma, bastirma, basterma (from Armenian: պաստրմա) or pastırma (from Turkish: pastırma) is a highly seasoned, air-dried cured beef that is part of the cuisines of countries from the Balkans
Balkans
to the Levant.Contents1 History and etymology 2 Preparation and usage 3 See also 4 References 5 Bibliography 6 External linksHistory and etymology[edit] During the Byzantine period, it was called apokt.[1] One story gives its origins as the city of Caesarea (modern Kayseri), where there was a Byzantine dish called pastón,[2][3] which would be translated as "salted meat" and was apparently eaten both raw and cooked in stews.[4] Armenians were known throughout the Levant
Levant
as the most skilled makers of basturma. In Caesarea (Kayseri), the production of basturma was entirely run by Armenians
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Lountza
Cured pork tenderloin
Cured pork tenderloin
is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked.Contents1 Spain 2 Italy 3 Corsica 4 Cyprus 5 Greece 6 Etymology 7 See also 8 References 9 External linksSpain[edit] In Spanish cuisine, lomo embuchado is a dry-cured meat made from a pork tenderloin, sometimes called lomo for short
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Avgolemono
Avgolemono
Avgolemono
(from Greek: αυγολέμονο or αβγολέμονο[1]) or egg-lemon sauce, is a family of Mediterranean sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. In Sephardic Jewish cuisine – which possibly invented it[2] –, it is called agristada or salsa blanco, and in Italian cuisine, bagna brusca, brodettato, or brodo brusco.[3] In Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in Turkish terbiye. It is also widely used in Balkan cuisine.[4]Contents1 Sauce 2 Soup 3 History 4 See also 5 Notes 6 BibliographySauce[edit] As a sauce, it is used for warm dolma, for vegetables like artichokes, and for stew-like dishes where the egg-lemon mixture is used to thicken the cooking juices, such as the Greek pork with celery and the Turkish ekşili köfte. In some Middle Eastern cuisines, it is used as a sauce for chicken or fish
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Afelia
Afelia
Afelia
(Greek: αφέλια) is a traditional Cypriot pork dish. It is pork marinated and cooked in red wine with coarsely crushed coriander seed. In order to prepare the dish, ingredients like salt, pepper, oil etc. are included.[1][2] During the British era (from 1878) the use of butter instead of oil was noted.[3] Afelia
Afelia
is usually served with potato dish, bulgur and yogurt.[1] See also[edit]Food portalList of pork dishesReferences[edit]^ a b "Αφέλια" (in Greek). Cyprus
Cyprus
Food Virtual Museum. Retrieved 25 November 2015.  ^ "Χοιρινό Αφέλια". visitcyprus.com (in Greek). Cyprus Tourist Organisation. Retrieved 26 November 2015.  ^ "Media Hora para Cocinar: Afelia
Afelia
(Chipre)". mediahoradecocina.blogspot.fr. Retrieved 31 July 2016. This Cyprus-related article is a stub
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Strained Yogurt
Strained yogurt, Greek yogurt,[2] yogurt cheese, or labaneh (Arabic: لبنة‎ labnah), is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than unstrained yogurt, while preserving yogurt's distinctive sour taste. Like many types of yogurt, strained yogurt is often made from milk that has been enriched by boiling off some of its water content, or by adding extra butterfat and powdered milk. In Europe
Europe
and North America, it is often made with low-fat or fat-free yogurt
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Tsoureki
Tsoureki
Tsoureki
(Greek: τσουρέκι), also known as شوريك (Arabic), choreg or "chorek" (Armenian չորեկ), çörək (Azerbaijani), kozunak (Bulgarian козунак), cozonac (Romanian) or çörek (Turkish)), is a sweet, egg-enriched bread from Europe and Western and Central Asia.[2] It is formed of braided strands of dough. There are also savoury versions. Such rich brioche-like breads are also traditional in many other countries, such as Hungary
Hungary
and the Czech Republic
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Ambelopoulia
Ambelopoulia is a controversial dish of grilled, fried, pickled or boiled songbirds which is a traditional dish[1] enjoyed by native Cypriots and served in some Cypriot restaurants. It is illegal in Cyprus
Cyprus
as it involves trapping wild birds such as blackcaps and European robins. Trapping kills birds indiscriminately, thus internationally protected species of migratory birds are killed as well. Enforcement of the ban has been lax, so many restaurants serve the dish without consequence
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Fattoush
Fattoush
Fattoush
(Arabic: فتوش‎, also fattush, fatush, fattoosh, and fattouche) is a Levantine bread salad made from toasted or fried pieces of Arabic
Arabic
flat bread combined with mixed greens and other vegetables, such as radishes and tomatoes.[1] Fattush belongs to the family of dishes known as fattat (plural of fatteh), which use stale flatbread as a base.[1][2] Fattoush
Fattoush
includes vegetables and herbs according to season and taste. The vegetables are cut into relatively large pieces compared to tabbouleh which requires ingredients to be finely chopped. Staghorn sumac is usually used to give fattoush its sour taste.Contents1 Etymology 2 Ingredients2.1 Primary ingredients 2.2 Optional ingredients3 See also 4 References 5 BibliographyEtymology[edit] Fattūsh is derived from the Arabic
Arabic
fatt "crush" and the suffix of Turkic origin -ūsh
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Hellimli
Halloumoti / Hellimli ( "Χαλλουμοτή" Cypriot Greek or Hellim Turkish for halloumi, -li Turkish suffix meaning "with") is a Cypriot savoury pastry made with halloumi cheese.[1] References[edit]^ Orhan Kabataş (2007). Kıbrıs Türkçesinin etimolojik sözlüğü
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