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Lalanga
Lalanga is a deep fried flatbread found in Greek and Turkish cuisines. Historically it was present in both Byzantine and Ottoman cuisines. Etymology and history ''Lalanga'' was present both in the Byzantine and Ottoman cuisines; whilst in the former it was only eaten as a sweet, in Ottoman Turkey it was eaten both as a sweet dish with honey or as a savoury, with cheese. Lalanga continues to exist in the Turkish cuisine, as well as in the Greek Cuisine (mostly in Peloponnese) as Lalagia (In Greek ''Λαλάγγια''). Varieties in Ottoman Cuisine In the Ottoman printed cookbook, Ali Eşref Dede'nin Yemek Risalesi, there is a recipe as Lalanga. See also * List of doughnut varieties * List of deep fried foods * Frybread * Shelpek * Bhatoora * Mekitsa * BeaverTails BeaverTails is a Canadian restaurant chain, specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake products are fried dough pastries, individually hand stretch ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of fried dough food. The following is a list of doughnut varieties. Variations and specialties by region The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product. * Argentina – Kreppel, also called ''tortas fritas'' (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are ''berlinesas'' and ''bolas de fraile'' ("friar's balls"). * Armenia – ''Ponchik'', borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. ''Tukalik'' are similar to doughnut holes, and Armenian doughnuts are referred to as ''chickies''. * Australia – Kitchener bun, Similar to Berliner, but with an open ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Breads
Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: * Greeks, an ethnic group. * Greek language, a branch of the Indo-European language family. ** Proto-Greek language, the assumed last common ancestor of all known varieties of Greek. ** Mycenaean Greek, most ancient attested form of the language (16th to 11th centuries BC). ** Ancient Greek, forms of the language used c. 1000–330 BC. ** Koine Greek, common form of Greek spoken and written during Classical antiquity. ** Medieval Greek or Byzantine Language, language used between the Middle Ages and the Ottoman conquest of Constantinople. ** Modern Greek, varieties spoken in the modern era (from 1453 AD). * Greek alphabet, script used to write the Greek language. * Greek Orthodox Church, several Churches of the Eastern Orthodox Church. * Ancient Greece, the ancient civilization before the end of Antiquity. * Old Greek, the language as spoken from Late Antiquity to around 1500 AD. Ot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnuts
A doughnut or donut () is a type of food made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. ''Doughnut'' is the traditional spelling, while ''donut'' is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
BeaverTails
BeaverTails is a Canadian restaurant chain, specializing in pastries known as BeaverTails, that is operated by BeaverTails Canada Inc. Its namesake products are fried dough pastries, individually hand stretched to resemble beaver's tails, with various toppings added on the pastry. The chain originated in Killaloe, Ontario in 1978 and opened its first permanent store in Ottawa two years later. By 2018, it had 140 franchise and licence locations in six countries: Canada (the Maritimes, Newfoundland and Labrador, Ontario, Manitoba, Alberta, British Columbia and Quebec, where the franchise is called Queues de Castor), the United States (New Hampshire, Michigan, Wisconsin, Tennessee, Arkansas and Utah), the United Arab Emirates, Mexico, France, and Japan. Company history BeaverTails began when Grant and Pam Hooker turned their family recipe for fried dough into a corporate business. They sold their first pastries at the Killaloe Craft and Community Fair in 1978. Two years later, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mekitsa
Mekitsa ( bg, мекица, lit=softness, translit=mekitsa; plural ''mekitsi'') is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. It is also found in North Macedonia and Serbia. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish. After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. It is recommended that the shaping of mekitsi before their fryi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bhatoora
Bhatoora (also known as batoora, bhatura, batura, or pathora) ( hi, भटूरा, pa, ਭਟੂਰਾ) is a fluffy deep-fried leavened sourdough bread originating from the Indian subcontinent. It is commonly served as a midday meal or a breakfast dish in northern and eastern India. Paired with chickpea curry (called '' chole'' or ''channe),'' it forms a traditional dish called '' chole bhature'' which originated in Punjab. This bread is like the puri bread but is made with leavened dough. Preparation A typical recipe includes all-purpose flour (''maida''), dahi (yogurt), ''ghee'' or oil, and either yeast or baking powder. Once kneaded well, the dough is left to rise, and then small balls of this dough are either hand-rolled or flattened using a rolling pin. The bread pieces are then deep fried until they puff up into a lightly browned, soft, fluffy bread, which is elastic and chewy. Bhatura is often eaten with yogurt, pickle, or vegetables. When eaten with chole, it forms ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelpek
Shelpek ( tk, çelpek; kk, шелпек, translit=shelpek; ky, май токоч, челпек; uz, чалпак, script=cyrl, translit=chalpek; ug, чалпак, script=cyrl, translit=chalpyak) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as Kaymak, baking soda, salt and vegetable oil. The dough is shaped into balls and fried in hot vegetable oil until reaching a golden color. Shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. The recipe to prepare the dough in the given case is similar to the one used for baursak. See also * Qistibi very similar turnover * Chiburekki very similar turnover * Haliva * Börek * Fried dough * Gözleme * Khuushuur * Lángos * Lörtsy * Pastel (food) * Puri (food) * Qutab * Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Frybread
Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, generally wheat flour, sugar, salt, and fat, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into taco-like meals. History According to Navajo tradition, frybread was created in 1864 using the flour, sugar, salt and lard that was given to them by the United States government when the Navajo, who were living in Arizona, were forced to make the 300-mile journey known as the " Long Walk" and relocate to Bosque Redondo, New Mexico, onto land that could not easily support their traditional staples of vegetables and beans; New Mexican-style sopapillas also share this origin due to Pueblos and Hispanos of New Mexico having a similar subsistence at this time. Boarding schools also helped to spread frybread in Native American diets. For many Native Americans, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Deep Fried Foods
This is a list of deep fried foods and dishes. Deep frying is a cooking method in which food is submerged in hot fat, such as cooking oil. This is normally performed with a deep fryer or chip pan, and industrially, a pressure fryer or vacuum fryer may be used. Deep frying is classified as a dry cooking method because no water is used. Due to the high temperature involved and the high heat conduction of oil, the food is then prepared quickly. Deep fried foods * * * * * * * * * * * * * * * * * * * * * * * * ** * * * * * * ** Czech '' Smažený sýr'' ** Slovakian '' Vyprážaný syr'' * * * * * * * * * * * ('' Coxinha'') * * * : * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * – the Puerto Rican version * * * ** * * * * * * * * * * * * * * * * – some varieties are deep fried * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ali Eşref Dede'nin Yemek Risalesi
''Ali Eşref Dede'nin Yemek Risalesi'', the second Turkish cookbook was written in 1856 - 57 by Ali Eşref Dede. This book is one of the works written about the dishes of Ottoman period The Ottoman Empire, * ; is an archaic version. The definite article forms and were synonymous * and el, Оθωμανική Αυτοκρατορία, Othōmanikē Avtokratoria, label=none * info page on book at Martin Luther University) .... See also * Melceü't-Tabbâhîn References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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