|
Kemal Pasha Dessert
Kemal Pasha dessert () urkish Ministry of Culture is a Turkish dessert dish. It originates from the district of Mustafakemalpaşa, Bursa Province, in Turkey. Traditionally it is made using a cheese variety that is particular to the region. The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form, it is often packaged in boxes of 24-50 portions. It is served with kaymak in winter and with ice cream in summer. See also * Gulab jamun * Bamiyeh * Tangyuan (food), Tangyuan * Chè trôi nước, Chè xôi nước * Loukoumades * Doughnut holesReferences {{reflist Turkish desserts Cheese desserts Cuisine of Bu ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal; the course consists of sweet foods, such as cake, biscuit, ice cream, and possibly a beverage, such as dessert wine or liqueur. Some cultures sweeten foods that are more commonly umami, savory to create desserts. In some parts of the world, there is no tradition of a dessert course to conclude a meal. Historically, the dessert course consisted entirely of foods 'from the storeroom' (''de l’office''), including fresh, stewed, preserved, and dried fruits; nuts; cheese and other dairy dishes; Cookie, dry biscuits (cookies) and wafers; and ices and Ice cream, ice creams. Sweet dishes from the kitchen, such as freshly prepared pastries, meringues, custards, puddings, and baked fruits, were served in the Entremet, entremets course, not in the dessert course. By the 20th century, though, sweet entremets had come to be included among the desserts. The modern term ''dessert'' can apply to many sweets, including fruit, custard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mustafakemalpaşa
Mustafakemalpaşa is a municipality and Districts of Turkey, district of Bursa Province, Turkey. Its area is 1,641 km2, and its population is 102,284 (2022). The Mustafakemalpaşa River (Mustafakemalpaşa Çayı) flows through it. History The ancient Greece, Greek name of the town was Kremaste (Κρεμαστή in Ancient Greek, Kırmasti in modern Turkish language, Turkish), under the Kingdom of Bithynia. Around 300 AD, the town became important when it became a Christian diocese. In 1336, the town was incorporated into the Ottoman Empire by Orhan. From 1867 until 1922, Kırmasti was part of Hüdavendigâr vilayet. The town was devastated in 1920 during the Greco-Turkish War (1919–1922), Greco-Turkish war. After the Turkish War of Independence, War of Independence, led by Mustafa Kemal Atatürk, the town council decided to rename the city ''Mustafakemalpaşa'' in his honor. Composition There are 131 mahalle, neighbourhoods in Mustafakemalpaşa District: [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bursa Province
Bursa Province () is a Provinces of Turkey, province and Metropolitan municipalities in Turkey, metropolitan municipality in Turkey along the Sea of Marmara coast in northwestern Anatolia. It borders Balıkesir Province, Balıkesir to the west, Kütahya Province, Kütahya to the south, Bilecik Province, Bilecik and Sakarya Province, Sakarya to the east, Kocaeli Province, Kocaeli to the northeast and Yalova Province, Yalova to the north. Its area is 10,813 km2, and its population is 3,194,720 (2022). Its Turkish car number plates#Location codes, traffic code is 16. Almost all of Bursa Province (including the city of Bursa) is in the Marmara Region, but the districts of Büyükorhan, Harmancık, Keles and Orhaneli are in the Aegean Region. The city of Bursa was the capital of the Ottoman Empire, Ottoman State between 1326 and 1365, until the Ottoman conquest of Edirne, then known as Adrianople. Adrianople was the capital until Fall of Constantinople, 1453, when Constantinople ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey, officially the Republic of Türkiye, is a country mainly located in Anatolia in West Asia, with a relatively small part called East Thrace in Southeast Europe. It borders the Black Sea to the north; Georgia (country), Georgia, Armenia, Azerbaijan, and Iran to the east; Iraq, Syria, and the Mediterranean Sea to the south; and the Aegean Sea, Greece, and Bulgaria to the west. Turkey is home to over 85 million people; most are ethnic Turkish people, Turks, while ethnic Kurds in Turkey, Kurds are the Minorities in Turkey, largest ethnic minority. Officially Secularism in Turkey, a secular state, Turkey has Islam in Turkey, a Muslim-majority population. Ankara is Turkey's capital and second-largest city. Istanbul is its largest city and economic center. Other major cities include İzmir, Bursa, and Antalya. First inhabited by modern humans during the Late Paleolithic, present-day Turkey was home to List of ancient peoples of Anatolia, various ancient peoples. The Hattians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulab Jamun
Gulab jamun is a sweet confectionery or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar. It is also common in nations with substantial populations of people with South Asian heritage, such as Mauritius, Fiji, Gulf states, the Malay Peninsula, United Kingdom, United States, Canada, South Africa, and the Caribbean (Jamaica, Trinidad and Tobago, Guyana, Suriname). It is made mainly from milk solids, traditionally from '' khoya'', which is milk reduced to the consistency of a soft dough. Modern recipes call for dried or powdered milk instead of ''khoya''. It is often garnished with dried nuts, such as almonds and cashews, to enhance flavour. Preparation In the Indian subcontinent, milk and cheese solids are prepared by heating milk over a low flame until the water content has evaporated and only the milk solids, known as ''khoya'', remain. The solids are kneaded with flour ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamiyeh
Tulumba, Tolomba or Bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Turkey and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough (usually about 3 cm long) piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. It is eaten cold. Name ''Tulumba'' literally means 'pump' in Turkish, deriving from the Italian . The dessert is called ''pomba'' in Cypriot Greek and ''bombacık'' in Cypriot Turkish. In Armenian cuisine it may be called either ''pomp'' or ''tulumba'' (Armenian: թուլումբա). ''Tulumba'' features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek, (), Romanian, Azeri () and Turkish cuisines. The sweet is also found in Persian cuisine as ''bamiyeh'' (), after the vegetable of the same Persian name (okra), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tangyuan (food)
Tangyuan are a traditional Chinese cuisine, Chinese dessert made of glutinous rice shaped into balls that are served in a hot broth or syrup. They come in varying sizes, anything between a marble to a ping-pong ball, and are sometimes stuffed with filling. Tangyuan are traditionally eaten during the Lantern Festival, but because the name is a homophone for reunion ( zh, t=團圓, s=团圆, p=tuányuán, first=t) and symbolizes togetherness and completeness, this dish is also served at weddings, family reunions, Chinese New Year, and the Chinese winter solstice festival, Dōngzhì (winter solstice) festival. Description Tangyuan is a versatile dessert with a delicate taste and soft, chewy texture. While it can be served in its simplest form as a plain white ball of glutinous rice, it can also be stuffed with either black sesame or other fillings such as crushed peanuts. They can also be colored, fried, and boiled. Tangyuan is made by wrapping the glutinous rice around the fil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chè Trôi Nước
''Chè'' () is any traditional Vietnamese sweet beverage, dessert soup or stew, or pudding. ''Chè'' includes a wide variety of distinct soups or puddings. Varieties of Chè can be made with mung beans, black-eyed peas, kidney beans, tapioca, jelly (clear or grass), fruit ( longan, mango, durian, lychee or jackfruit), and coconut cream. Other types are made with ingredients such as salt, aloe vera, seaweed, lotus seed, sesame seed, sugar palm seeds, taro, cassava and pandan leaf extract. Some varieties, such as '' chè trôi nước'', may also include dumplings. ''Chè'' are often prepared with one of a number of varieties of beans, tubers, and/or glutinous rice, cooked in water and sweetened with sugar. In southern Vietnam, ''chè'' are often garnished with coconut creme. ''Chè'' may be served either hot or cold, and eaten with a bowl and spoon or drunk in a glass. Each variety of ''chè'' is designated by a descriptive word or phrase that follows the word ''c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loukoumades
Lokma is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as ''luqmat al-qādi'' (), "judge's morsels". Etymology The Arabic word () (plural ), means ''morsel'', ''mouthful'', or ''bite''. The dish was known as () or "judge's morsels" in 13th-century Arabic cookery books, and the word ''luqma'' or ''loqma'' by itself has come to refer to it. The Turkish name for the dish, , is derived from the Arabic, as is the Greek name (). History The recipe for ''Luqmat al-Qadi'', yeast-leavened dough boiled in oil and doused in honey or sugar syrup with rosewater, dates back to at least the early medieval period and the 13th-century Abbasid Caliphate, where it is mentioned in several of the existent cookery books of the time. It is also mentioned in the ''One Thousand and One Nights'', in the story ''The Porter and the Three Ladies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnut Holes
A donut hole (also doughnut hole) is a type of donut formed out of small round pieces of dough. Donut holes can be plain, or coated in a topping such as glaze, and are a popular dessert in the United States. The name comes from the idea that the hole in a ring donut could be filled in by an appropriately sized ball. History Origins There are several purported origins for donut holes and the "ring" shaped donut. The concept of forming donuts with a hole in the center is commonly attributed to Captain Hanson Gregory, who claimed to have invented the first ring donut after cutting the center of his mother's donut out in 1847. Many early recipes called for the donut to be formed in the shape of a jumble, a circular cookie with a hole in the center. It has also been suggested that this was invented because donuts cook more quickly when they have a hole in the center. Popularity In 1973, Dunkin' Donuts added "Munchkins" to their menu, selling them in the various flavors of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
