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Blessed Thistle With Lamb
BLESSED THISTLE WITH LAMB (Turkish : Şevketibostan yemeği) is a dish common to the Aegean coast and Aegean sea
Aegean sea
islands among Turkish and Greek people
Greek people
. Ingredients include Blessed thistle , lamb chunks, onion, juice of half a lemon, flour, butter, and salt
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Strained Yogurt
STRAINED YOGURT, GREEK YOGURT, YOGURT CHEESE, or LABNEH (Arabic : لبنة‎‎ labnah), is yogurt that has been strained to remove 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. In Iceland
Iceland
a similar product named skyr is produced
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Fattoush
FATTOUSH ( Arabic
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 . Fattush belongs to the family of dishes known as fattat (plural of fatteh ), which use stale flatbread as a base. 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. CONTENTS * 1 Etymology * 2 Ingredients * 2.1 Primary ingredients * 2.2 Optional ingredients * 3 See also * 4 References * 5 Bibliography ETYMOLOGYFattūsh is derived from the Arabic
Arabic
fatt "crush" and the suffix of Turkic origin -ūsh
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Cacık
TZATZIKI (English: /tætˈsiːki/ , /tsætˈsiːki/ , or /tɑːtˈsiːki/ ; Greek : τζατζίκι or ; Turkish : cacık) 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 mixed with cucumbers , garlic , salt , olive oil , sometimes with vinegar or lemon juice , and some herbs like dill , mint , parsley , thyme etc. It is always served cold. CONTENTS * 1 Etymology * 2 Variations * 2.1 Balkans
Balkans
* 2.2 Cyprus
Cyprus
* 2.3 Greece * 2.4 Middle East * 2.5 Turkey * 2.6 Similar dishes * 3 See also * 4 References ETYMOLOGYThe Greek word tzatziki comes from the Turkish word cacık which in turn is likely a loanword from the Armenian word cacıg. 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 (English: /tætˈsiːki/ , /tsætˈsiːki/ , or /tɑːtˈsiːki/ ; Greek : τζατζίκι or ; Turkish : cacık) is a sauce served with grilled meats or as a dip. Tzatziki
Tzatziki
is made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurt mixed with cucumbers , garlic , salt , olive oil , sometimes with vinegar or lemon juice , and some herbs like dill , mint , parsley , thyme etc. It is always served cold. CONTENTS * 1 Etymology * 2 Variations * 2.1 Balkans
Balkans
* 2.2 Cyprus
Cyprus
* 2.3 Greece * 2.4 Middle East * 2.5 Turkey * 2.6 Similar dishes * 3 See also * 4 References ETYMOLOGYThe Greek word tzatziki comes from the Turkish word cacık which in turn is likely a loanword from the Armenian word cacıg. The root cac is likely related to several words in Western Asian languages
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Lountza
CURED PORK TENDERLOIN is found in various cuisines in Mediterranean Europe and South America. It is typically salted or brined then dried or smoked . CONTENTS * 1 Spain * 2 Italy * 3 Corsica * 4 Cyprus * 5 Greece
Greece
* 6 Etymology * 7 See also * 8 References * 9 External links SPAINIn Spanish cuisine , LOMO EMBUCHADO is a dry-cured meat made from a pork tenderloin, sometimes called LOMO for short. It is similar to cecina , but with pork instead of beef . ITALYIn Italian cuisine
Italian cuisine
, there are many variants of LONZA STAGIONATA. Capocolla is very similar, but made from the neck muscle rather than the tenderloin, and often stuffed into a casing. CORSICAIn Corsican cuisine , LONZU is cured loin
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Turkey
Coordinates : 39°N 35°E / 39°N 35°E / 39; 35 Republic of Turkey Türkiye Cumhuriyeti (Turkish ) Flag ANTHEM: * " İstiklâl Marşı " * "The Independence March" * CAPITAL Ankara
Ankara
39°55′N 32°50′E / 39.917°N 32.833°E / 39.917; 32.833 LARGEST CITY Ista
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Fasolada
FASOLADA, FASOULADA or sometimes FASOLIA (Greek : φασολάδα, φασουλάδα or φασόλια) is a Greek and Cypriot soup of dry white beans , olive oil , and vegetables, sometimes called the "national food of the Greeks ". It may be related to the ancient Greek dish of broad beans , vegetables, and grains, with no meat, which was used as food and sacrifice to Greek God Apollo during the Pyanopsia festival. Its counterpart in Turkish cuisine is called KURU FASULYE . The Arabic version is called FASOULIA (Arabic : فاصوليا‎‎) and is found in Egypt , Iraq , Jordan , Lebanon , Libya , Palestine , Saudi Arabia , Syria , and Yemen
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Falafel
FALAFEL or FELAFEL (/fəˈlɑːfəl/ , /-ˈlæf-/ ; Arabic : فلافل‎‎, ( listen ), dialectal : ) is a deep-fried ball, doughnut or patty made from ground chickpeas , fava beans , or both. Falafel
Falafel
is a traditional Middle Eastern food , 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 throughout the Middle East. The fritters are now found around the world as a replacement for meat and a form of street food
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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. CONTENTS * 1 Vernacular names in English-speaking nations * 2 Origin and distribution * 3 Botany and cultivation * 4 Food * 4.1 Nutrition * 4.2 Leaves and seeds * 5 Bast fibre * 6 References * 7 External links VERNACULAR NAMES IN ENGLISH-SPEAKING NATIONSThe 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. The word okra is from the Igbo ọ́kụ̀rụ̀
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Couscous
COUSCOUS ( Arabic
Arabic
: كُسْكُس‎ kuskus ; Berber languages
Berber languages
: ⵙⵉⴽⵙⵓ seksu) is a Maghrebi dish of small (about 3mm diameter) steamed balls of crushed durum wheat semolina , usually served with a stew spooned on top. Couscous
Couscous
is a staple food throughout the North African cuisines of Algeria
Algeria
, Morocco
Morocco
, Tunisia
Tunisia
, Mauritania
Mauritania
, Libya
Libya
, Egypt
Egypt
, and to a lesser extent in Sicily
Sicily

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Ambelopoulia
AMBELOPOULIA is a controversial dish of grilled, fried, pickled or boiled songbirds which is a traditional dish 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. As a result almost 2,418,000 birds across the whole of Cyprus
Cyprus
are estimated to have been killed during 2010. According to a BirdLife Cyprus
Cyprus
report released in 2014, over 1.5 million migrating songbirds are killed annually, and the number is increasing each year. In 2015 it is estimated that over 2 million birds were killed including over 800,000 on the British Territories
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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. During the British era (from 1878) the use of butter instead of oil was noted. Afelia is usually served with potato dish, bulgur and yogurt . SEE ALSO * Food portal * List of pork dishes REFERENCES * ^ A B "Αφέλια" (in Greek). 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 (Chipre)". mediahoradecocina.blogspot.fr. Retrieved 31 July 2016. This Cyprus -related article is a stub . You can help by expanding it . * v * t * e This meat -related article is a stub . You can help by expanding it
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Avgolemono
AVGOLEMONO (from Greek : αυγολέμονο or αβγολέμονο ) 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
Sephardic Jewish cuisine
– which possibly invented it –, it is called AGRISTADA or SALSA BLANCO, and in Italian cuisine
Italian cuisine
, BAGNA BRUSCA, BRODETTATO, or BRODO BRUSCO. 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
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Tsoureki
TSOUREKI (Greek : τσουρέκι), also known as شوريك (Arabic ), panarët (Arbërisht ), 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. 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
Czech Republic
. Similar breads include the Croatian badnji kruh, the Portuguese folar de páscoa, brioche in both French and Italian cuisine
Italian cuisine
, kulich in Russian cuisine and challah in Jewish cuisine
Jewish cuisine

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Pastirma
PASTIRMA, BASTURMA, PASTOURMA, BASTIRMA, BASTERMA or PASTıRMA is a highly seasoned, air-dried cured beef that is part of the cuisines of countries from the Balkans
Balkans
to the Levant
Levant
. CONTENTS * 1 History and etymology * 2 Preparation and usage * 3 See also * 4 References * 5 Bibliography * 6 External links HISTORY AND ETYMOLOGYThe first recorded mention of Basturma was between 95-45 BC in Armenia
Armenia
during the reign of Tigranes the Great
Tigranes the Great
. It is believed that the technology of air-drying meats was first developed to preserve basturma being traded from Armenia
Armenia
to China
China
and India
India
. During the Byzantine period, it was called apokt
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