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Fritkot
A , or () in French Community of Belgium, French-speaking Belgium and Nord-Pas-de-Calais, Northern France, or or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is a traditional restaurant, kiosk or van serving quick-service fast food, particularly French fries, fries from which they derive their name. Friteries are often found on main highways and town squares and may be in the form of restaurants offering table service or a caravan, trailer or even converted van only offering take away food at roadsides. Friteries offer several fried and grilled dishes served with French fries, frites, such as hamburgers, brochette, meatballs, merguez and fried chicken. These dishes have regionally varying nicknames to distinguish the different combinations of ingredients, like the Berenklauw, "bearclaw", for example. Traditionally, the most typical companion to fries were cold mussels in vinegar, as well as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Friterie Meats
A , or () in French-speaking Belgium and Northern France, or or frietkot in Flanders and the Netherlands, also fritkot in French-speaking Belgium and friture or frietkraam in the Netherlands, is a traditional restaurant, kiosk or van serving quick-service fast food, particularly fries from which they derive their name. Friteries are often found on main highways and town squares and may be in the form of restaurants offering table service or a caravan, trailer or even converted van only offering take away food at roadsides. Friteries offer several fried and grilled dishes served with frites, such as hamburgers, brochette, meatballs, merguez and fried chicken. These dishes have regionally varying nicknames to distinguish the different combinations of ingredients, like the "bearclaw", for example. Traditionally, the most typical companion to fries were cold mussels in vinegar, as well as carbonade flamande. Another characteristic of a Belgian friterie is the large se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belgium
Belgium, officially the Kingdom of Belgium, is a country in Northwestern Europe. Situated in a coastal lowland region known as the Low Countries, it is bordered by the Netherlands to the north, Germany to the east, Luxembourg to the southeast, France to the south, and the North Sea to the west. Belgium covers an area of and has a population of more than 11.8 million; its population density of ranks List of countries and dependencies by population density, 22nd in the world and Area and population of European countries, sixth in Europe. The capital and Metropolitan areas in Belgium, largest metropolitan region is City of Brussels, Brussels; other major cities are Antwerp, Ghent, Charleroi, Liège, Bruges, Namur, and Leuven. Belgium is a parliamentary system, parliamentary constitutional monarchy with a complex Federation, federal system structured on regional and linguistic grounds. The country is divided into three highly autonomous Communities, regions and language areas o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antwerp
Antwerp (; ; ) is a City status in Belgium, city and a Municipalities of Belgium, municipality in the Flemish Region of Belgium. It is the capital and largest city of Antwerp Province, and the third-largest city in Belgium by area at , after Tournai and Couvin. With a population of 565,039, it is the List of most populous municipalities in Belgium, most populous municipality in Belgium, and with a metropolitan population of over 1.2 million people, the country's Metropolitan areas in Belgium, second-largest metropolitan area after Brussels. Definitions of metropolitan areas in Belgium. Flowing through Antwerp is the river Scheldt. Antwerp is linked to the North Sea by the river's Western Scheldt, Westerschelde estuary. It is about north of Brussels, and about south of the Netherlands, Dutch border. The Port of Antwerp is one of the biggest in the world, ranking second in Europe after Rotterdam and List of world's busiest container ports, within the top 20 globally. The city ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish People
Turks (), or Turkish people, are the largest Turkic peoples, Turkic ethnic group, comprising the majority of the population of Turkey and Northern Cyprus. They generally speak the various Turkish dialects. In addition, centuries-old Turkish communities in the former Ottoman Empire, ethnic Turkish communities still exist across other former territories of the Ottoman Empire. Article 66 of the Constitution of Turkey defines a ''Turk'' as anyone who is a citizen of the Turkish state. While the legal use of the term ''Turkish'' as it pertains to a citizen of Turkey is different from the term's ethnic definition, the majority of the Turkish population (an estimated 70 to 75 percent) are of Turkish ethnicity. The vast majority of Turks are Sunni Islam, Sunni Muslims, with a notable minority practicing Alevism. The ethnic Turks can therefore be distinguished by a number of cultural and regional variants, but do not function as separate ethnic groups. In particular, the culture of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dürüm
A dürüm (, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. The wrap is made from lavash or yufka flatbreads. It is common as a street food in Turkey and many other European countries, but can also be found in sit-down restaurants. It usually costs about 10% more than a normal döner. Some people prefer it to the döner, either because the portion is bigger or because the fillings-to-bread ratio is higher in a dürüm. Most döner joints in Germany where the bread is freshly baked use the same leavened dough portion as for the döner bun, but rolled out into a flatbread wrap. Another variation is made from a reheated lahmacun, filled with the same ingredients as the döner kebab, rolled up as a dürüm. See also * Burrito * Donair * Gyros * Roti * Shawarma Shawarma (; ) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, consisting of meat that is cut into thin slices, stacked in an inverted cone, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mitraillette
A ''mitraillette'' (, literally "submachine gun") is a type of sandwich in Belgium commonly served at friteries and cafés. It is popular among students. It is thought to have originated in Brussels, but is also popular in Flanders, Wallonia, and the Nord region of France, where it is also known as an "''Américain''" (literally an "American"). Composition A typical ''mitraillette'' consists of: * Half a baguette (or sometimes a smaller version of a baguette). * Fries * Fried meat (such as sausage, burger, or steak). The type of meat available varies with the friterie. * Sauce, such as mayonnaise, ketchup, sauce andalouse, garlic sauce, or bearnaise sauce. Crudités may be included (grated carrot, fresh lettuce, tomato slices), as well as cheese and cabbage. Originally ''mitraillettes'' contained only a sausage or sliced meat. Alternatives quickly became available. In popular culture After the Brussels bombings in March 2016, images of the sandwich were shared across so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baguette
A baguette (; ) is a long, thin type of bread of French origin that is commonly made from basic lean dough (the dough, not the shape, is defined by French law). It is distinguishable by its length and crisp crust. A baguette has a diameter of about and a usual length of about , but can be up to long. In November 2018, documentation surrounding the "craftsmanship and culture" of making this bread was added to the French Ministry of Culture's National Inventory of Intangible Cultural Heritage. In 2022, the artisanal know-how and culture of baguette bread was inscribed to the UNESCO Intangible Cultural Heritage Lists. History Much of the history of the baguette is speculation; however, some facts can be established. Long, stick-like breads in France became more popular during the 18th century, French bakers started using " ''gruau''," a highly refined Hungarian high-milled flour in the early 19th century, Viennese steam oven baking was introduced to Paris in 1839 by Augus ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samurai Sauce
Samurai sauce () is a Belgian condiment prepared from mayonnaise, ketchup, and harissa or sambal oelek commonly served with French fries. The sauce is also popular and widely used throughout France, and is not to be confused with the also popular Algerian sauce. There is indeed a version also called Algerian sauce which is similar to Samurai sauce, but with onions. According to Harry Pearson, author of ''A Tall Man In A Low Land: Some Time Among the Belgians'', mobile ''friteries'' in Belgium often have samurai sauce, with some making it their special item. Pearson, Harry. ''A Tall Man In A Low Land: Some Time Among the Belgians''. Hachette UK, 6 June 2013. , 9780349139722. Google Booksbr>PT19 "Samurai sauce was a specialty of the mobile ''friteries''." In addition, many kebab Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cocktail Sauce
Cocktail sauce, also known as seafood sauce, is one of several types of cold or room temperature sauces often served as part of a dish referred to as a seafood cocktail or as a condiment with other seafoods. The sauce, and the dish for which it is named, are often credited to British celebrity chef Fanny Cradock, but seafood cocktails predate her 1967 recipe by some years (for example, Constance Spry published a seafood cocktail using Dublin Bay Prawns in 1956). Origin Seafood cocktails originated in the 19th century in the United States, usually made with Oyster, oysters or shrimp. Seafood with spiced, cold sauces was a well-established part of the 20th century culinary repertoire. While cocktail sauce is most associated with the prawn cocktail, it can be served with any shellfish. Varieties North America In the United States and Canada it generally consists of, at a minimum, ketchup or Hot sauce, chili sauce mixed with prepared horseradish. Lemon juice, Worcestershire sauce a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tartar Sauce
Tartar sauce (; often spelled tartare sauce in the UK, Ireland, and Commonwealth countries) is a condiment made of mayonnaise, chopped gherkins or relish, capers, and herbs such as tarragon and dill. Tartar sauce can also be enhanced with other herbs, lemon juice, and olives. It is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters, and calamari. Composition Tartar sauce is based on either mayonnaise or aioli, with certain other ingredients added. In the UK, recipes typically add to the base capers, gherkins, lemon juice, and dill. US recipes may include chopped dill pickles, onions (or chives), and fresh parsley; many around the world combine elements of both. Chopped hard-boiled eggs or olives are sometimes added, as may be Dijon mustard and cocktail onions. Hungarian variants may include sour cream (or plain cream), powdered sugar, white pepper and white wine, besides the other core ingredients. Histo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
