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Borani (tribe)
Borani ( fa, بورانی, bowrâni) is a salad dish from Iranian cuisine. It is also found in Turkish cuisine where it is associated with certain provinces like Isparta, Urfa and Van. Some versions are made with spinach and yogurt, while the Ancient Persian borani was made with eggplant, and a regional version from Urfa is made with lamb and vegetarian meatballs. Borani is also popular in the Caucasus and Afghanistan. Terminology Borani was the name of an eggplant dish in Ancient Persian cuisine. In the cuisine of Urfa province borani is a lamb and bulgur kofta dish made with chard and chickpeas, sometimes called "Urfa borani". There is also a form of the dish made with spinach and yogurt, and other versions made with different ingredients combined with yogurt. In southern Albania the term describes a baked egg and spinach dish. In Gaziantep there is version without any yogurt, called borani, and made with black-eyed peas and ground lamb. In a study on the 'Foods and Breads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saffron
Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. Although some doubts remain on its origin, it is believed that saffron originated in Iran. However, Greece and Mesopotamia have also been suggested as the possible region of origin of this plant. Saffron crocus slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. History of saffron, Its recorded history is attested in a 7th-century BC Assyrian botanical treatise, and has been Trade and use of saffron, traded a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
çiğ Köfte
Çiğ köfte () or chee kofta is a köfte dish that is a regional specialty of southeastern Anatolia served as an appetizer or meze. Similar to '' kibbeh nayyeh'' from Lebanese cuisine, ''çiğ köfte'' is common to Armenian and Turkish cuisines, and is also found in the traditional cuisine of the '' Urfalim'' Jews. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Diyarbakır province locally prepared batches are sold by street vendors. Etymology In Turkish, ''çiğ'' means "raw" and '' köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). Preparation Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very fine ground beef or lamb are added. This absolutely fatless raw mincemeat is treated with spices while kneading the mix ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caucasian Cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhaz smoked cheese, similar to sulguni. * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Chechili ''(ჩეჩილი)'' — Cheese in shape of ropes, made in south Georgia. * Adyga kwae — ''(Адыгэ Къуае)'' - Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' - Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Iron tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Qatik — Sour creamy cheese, made in Azerbaijan. * Sulguni ''(სულგუნი)'' — One of the most famous cheeses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromanian Cuisine
Aromanian cuisine ( rup, Cujina armãneascã) is the traditional cuisine of the Aromanians. The Aromanians are a small Balkan ethnic group scattered throughout the region, living in the countries of Albania, Bulgaria, Greece, North Macedonia, Romania and Serbia. Aromanian cuisine has been strongly influenced by Mediterranean and Middle Eastern cuisine. In Greece, the Aromanian village of Metsovo () stands out for the cheeses made there. The most popular cheeses from Metsovo are Metsovone and Metsovela, although other types of cheeses such as Graviera are also produced in Metsovo. Much of the cheeses coming from Metsovo are fabricated on the Tositsa Foundation Cheese Factory, operating since 1958. Aside from cheeses, some typical Metsovite dishes include meats such as kontosouvli and sausages, as well as pies with vegetables and mushrooms and bean soup, all of which can be accompanied with local wine. Outside of Metsovo, the Aromanian pie Batzina is popular in the area of As ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizrahi Jewish Cuisine
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Jews of the Middle East, North Africa, Asia, and Arab countries. Mizrahi Jews have also been known as Oriental Jews (''Mizrahi'' is Hebrew: Eastern or Oriental). Jews of the Mizrahi communities cook foods that were and are popular in their home countries, while following the laws of '' kashrut''. The cuisine is based largely on fresh ingredients, as marketing was done in the local '' souq''. Meat is ritually slaughtered in the ''shechita'' process, and is soaked and salted. Meat dishes are a prominent feature of Shabbat, festival, and celebratory meals. Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat). Rice takes the place of potatoes. History Mizrahi Jews are the Jews of the Middle East, and points south and east, largely along the Mediterranean coastal areas and the Levant. In some countrie ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine ( he, המטבח הישראלי ) comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 Israeli cuisine has adopted, and continues to adapt, elements of various styles of Arab cuisine and diaspora Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally included in other Middle Eastern and Mediterranean cuisines, so that spices like '' za'atar'' and foods such as '' falafel'', '' hummus'', '' msabbha'', ''shakshouka'' and ''couscous'' are now widely popular in Israel.Gur, ''The Book of New Israeli Food'', pg. 11 Other influences on the cuisine are the availability of foods common to the Mediterr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of Azerbaijan, which is situated on the crossroads of Europe and Asia with an access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contended over by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, such as Turkic, Iranian, and Eastern European. History and features of Azerbaijan national cuisine Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzatziki
Tzatziki ( el, τζατζίκι), also known as tarator or cacık (), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer ('' mezze''), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. History ''Tarator'' was the name of a dish made of ground walnuts and vinegar in the Ottoman Empire. Dishes of various preparations in the region, including dips, salads, and sauces, acquired the name. In the Levant, ''taratur'' is a sauce based on tahini, while in Turkey and the Balkans it came to mean a combination of yogurt and cucumbers, sometimes with walnuts. It has become a traditional part of meze. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword fr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include ''kebabs'', ''dolmas'', '' falafel'', ''baklava'', yogurt, '' doner kebab'', '' shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindus
The Pindus (also Pindos or Pindhos; el, Πίνδος, Píndos; sq, Pindet; rup, Pindu) is a mountain range located in Northern Greece and Southern Albania. It is roughly 160 km (100 miles) long, with a maximum elevation of 2,637 metres (8652') ( Mount Smolikas). Because it runs along the border of Thessaly and Epirus, the Pindus range is known colloquially as the ''spine of Greece''. The mountain range stretches from near the Greek-Albanian border in southern Albania, entering the Epirus and Macedonia regions in northern Greece down to the north of the Peloponnese. Geologically it is an extension of the Dinaric Alps, which dominate the western region of the Balkan Peninsula. History of the name Historically, the name Pindos refers to the mountainous territory that separates the greater Epirus region from the regions of Macedonia and Thessaly. According to John Tzetzes (a 12th-century Byzantine writer), the Pindos range was then called Metzovon. When translat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromanians
The Aromanians ( rup, Armãnji, Rrãmãnji) are an ethnic group native to the southern Balkans who speak Aromanian, an Eastern Romance language. They traditionally live in central and southern Albania, south-western Bulgaria, northern and central Greece and North Macedonia, and can currently be found in central and southern Albania, south-western Bulgaria, south-western North Macedonia, northern and central Greece, southern Serbia and south-eastern Romania (Northern Dobruja). An Aromanian diaspora living outside these places also exists. The Aromanians are known by several other names, such as "Vlachs" or "Macedo-Romanians" (sometimes used to also refer to the Megleno-Romanians). The term "Vlachs" is used in Greece and in other countries to refer to the Aromanians, with this term having been more widespread in the past to refer to all Romance-speaking peoples of the Balkan Peninsula and Carpathian Mountains region (Southeast Europe). Their vernacular, Aromanian, is an East ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
