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Mekitsa
Mekitsa (; plural ''mekitsi'') is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian 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 frying be done with wet or oiled hand hands, using most commonly vegetable oil. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lángos
Lángos () is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.June Meyers Authentic Hungarian Heirloom Recipes Cookbook Etymology and history The name comes from ''láng'', the Hungarian language, Hungarian word for flame. Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to of dough. Because the bread loaf, typical to Hungary, was each, traditionally they used to bake smaller () "cipó" rolls for the evening and the next day. The name lángos (meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch. Variations The dough for lángos is made of water or milk, flour, Baker's yeast, yeast, and salt. The ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fried Dough Foods
This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties. Fried dough foods Image:Funnel cake 20040821 172200 1.1655x1275.jpg, Funnel cake Image:Beignet.jpg, American-style beignets with powdered sugar Image:KayaBalls.jpg, Kaya balls in tray See also * Fried bread * Fried dough * List of deep fried foods * List of desserts * List of doughnut varieties * List of pastries References Further reading *Rosana G Moriera et al.''Deep Fat Frying: Fundamentals and Applications'' External links (archived) {{DEFAULTSORT:Fried dough foods * Fried dough Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a y ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgaria
Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey to the south, Serbia and North Macedonia to the west, and Romania to the north. It covers a territory of and is the tenth largest within the European Union and the List of European countries by area, sixteenth-largest country in Europe by area. Sofia is the nation's capital and List of cities and towns in Bulgaria, largest city; other major cities include Burgas, Plovdiv, and Varna, Bulgaria, Varna. One of the earliest societies in the lands of modern-day Bulgaria was the Karanovo culture (6,500 BC). In the 6th to 3rd century BC, the region was a battleground for ancient Thracians, Persians, Celts and Ancient Macedonians, Macedonians; stability came when the Roman Empire conquered the region in AD 45. After the Roman state splintered, trib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stara Zagora
Stara Zagora (, ) is a city in Bulgaria, and the administrative capital of Stara Zagora Province. It is located in the Upper Thracian Plain, near the cities of Kazanlak, Plovdiv, and Sliven. Its population is 121,582 making it the sixth largest city of Bulgaria. The city has had different names previously, including ''Beroe, Borui, Irenepolis, Eski Zagra, Augusta Traiana,'' etc. The earliest traces of civilisation date back to the 7th millennium BC. Some scholars believe that the ancient Thracian city of Beroe was located on the present site of Stara Zagora. In 1968, Neolithic dwellings from the mid-6th millennium BC were discovered in the town, which are the best preserved and richest collection in Europe of its kind and have been turned into a museum. A high density of Neolithic and Chalcolithic settlements has been identified by researchers and a ritual structure nearly 8,000 years old has also been discovered. The first copper factory in Europe and a large ore mining centre w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Doughnuts
A doughnut or donut () is a type of pastry 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 flavors 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 su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Deep Fried Foods
Deep or The Deep may refer to: Places United States * Deep Creek (Appomattox River tributary), Virginia * Deep Creek (Great Salt Lake), Idaho and Utah * Deep Creek (Mahantango Creek tributary), Pennsylvania * Deep Creek (Mojave River tributary), California * Deep Creek (Pine Creek tributary), Pennsylvania * Deep Creek (Soque River tributary), Georgia * Deep Creek (Texas), a tributary of the Colorado River * Deep Creek (Washington), a tributary of the Spokane River * Deep River (Indiana), a tributary of the Little Calumet River * Deep River (Iowa), a minor tributary of the English River * Deep River (North Carolina) * Deep River (Washington), a minor tributary of the Columbia River * Deep Voll Brook, New Jersey, also known as Deep Brook Elsewhere * Deep Creek (Bahamas) * Deep Creek (Melbourne, Victoria), Australia, a tributary of the Maribyrnong River * Deep River (Western Australia) People * Deep (given name) * Deep (rapper), Punjabi rapper from Houston, Texas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Pastries
Bulgarian may refer to: * Something of, from, or related to the country of Bulgaria * Bulgarians, a South Slavic ethnic group * Bulgarian language, a Slavic language * Bulgarian alphabet * A citizen of Bulgaria, see Demographics of Bulgaria * Bulgarian culture * Bulgarian cuisine, a representative of the cuisine of Southeastern Europe See also * * List of Bulgarians * Bulgarian name, names of Bulgarians * Bulgarian umbrella, an umbrella with a hidden pneumatic mechanism * Bulgar (other) * Bulgarian-Serbian War (other) The term Bulgarian-Serbian War or Serbian-Bulgarian War may refer to: * Bulgarian-Serbian War (839-842) * Bulgarian-Serbian War (853) * Bulgarian-Serbian wars (917-924) * Bulgarian-Serbian War (1330) * Bulgarian-Serbian War (1885) * Bulgarian ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelpek
Shelpek (; ; ; ; ) 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 flat disks and fried in hot vegetable oil until it becomes 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 () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of List of fried dough foods, fried dough food. The following is a list of doughnut and fried dough pastry 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 – Sopaipilla, also called ''tortas fritas'' (fried pastries) or ''Kreppel'', is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner (pastry), 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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large vase-shaped oven, usually made of clay. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti (as well as leavened ones, such as naan) and to roast meat. Tandoors are predominantly used in India, Pakistan, West Asia, Western Asia, Central Asia, and the Horn of Africa. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elements, are more common for at-home use. Etymology The English word comes from the Hindustani language, Hindustani ''tandūr'', which came from Persian la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan () is a leavened, oven-baked or tawa-fried flatbread, that can also be baked in a tandoor. It is characterized by a light and fluffy texture and golden-brown spots from the baking process. Naan is found in the cuisines of Central Asia, South Asia, Southeast Asia, and the Caribbean. Composed of white or wheat flour and combined with a leavening agent, typically yeast, naan dough develops air pockets that contribute to its fluffy and soft texture. Additional ingredients for crafting naan include warm water, salt, ghee and yogurt, with optional additions like milk, egg, or honey. Baking powder or baking soda can be used instead of yeast to reduce the preparation time for the bread. In the baking process using a tandoor, naan dough is rolled into balls, flattened and pressed against the inner walls, which can reach temperatures up to 480 °C (900 °F). This method allows the bread to be baked within minutes, achieving a spotty browning due to intense heat. Naan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavic Languages
The Slavic languages, also known as the Slavonic languages, are Indo-European languages spoken primarily by the Slavs, Slavic peoples and their descendants. They are thought to descend from a proto-language called Proto-Slavic language, Proto-Slavic, spoken during the Early Middle Ages, which in turn is thought to have descended from the earlier Proto-Balto-Slavic language, linking the Slavic languages to the Baltic languages in a Balto-Slavic languages, Balto-Slavic group within the Indo-European family. The current geographical distribution of natively spoken Slavic languages includes the Balkans, Central and Eastern Europe, and all the way from Western Siberia to the Russian Far East. Furthermore, the diasporas of many Slavic peoples have established isolated minorities of speakers of their languages all over the world. The number of speakers of all Slavic languages together was estimated to be 315 million at the turn of the twenty-first century. It is the largest and most d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
