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Peinirli
The peinirli (or penirli) is an elongated, open pie made in a boat shape. They contain a substantial amount of yellow cheese and optionally, meats or vegetables. Peinirli originated in Turkey, where it is known as ''peynirli''. There are two types of ''pide'': ''peynirli pide'', in which cheese entirely covers the surface of the filling and ''karışık pide'', which has cheese only as part of the filling (usually one third). Etymology "Peinirli", meaning with cheese, comes from the Turkish roots ''peynir'' ("cheese") + ''-li'' ("with"). The suffix ''-li'' is also used for ingredients, such as '' kıymalı'' ("with minced meat"), ''pastırmalı'' ("with pastirma"), or '' ıspanaklı'' ("with spinach"). See also *Turkish cuisine * İçli pide * Khachapuri * Burek *Banitsa * Pastrmalija *Tiropita Tiropita or tyropita ( Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tiropita
Tiropita or tyropita ( Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called ''kasseropita'' (). Spanakotiropita is filled with spinach and cheese; ''cf.'' spanakopita. History According to some scholars, it is stated that in Ancient Greek cuisine, placenta cake (or ''plakous'', πλακοῦς), and its descendants in Byzantine cuisine, ''plakountas tetyromenous'' (πλακούντας τετυρομένους, "cheesy placenta") and ''en tyritas plakountas'' (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern ''tiropita''.. A recipe in Greek tradition recorded in Cato the Elder's '' De Agri Cultura'' (160 BC) describes placenta as a sweet layered cheese dish: Shape the ''placenta'' as follows: p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Pastries
Turkish cuisine () is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisine of the southeast (e.g. Urfa, Gaziantep, Adıyaman and Adana) is famous for its variety of kebabs, ''mezes'' and dough-based desserts such as ''baklava'', '' şöbiye ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastrmalija
Pastrmalija () () colloquially Pastrmajlija () is a Macedonian bread pie made from dough, cheese, eggs and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it, and in some regions people put cheese, and in some regions people add eggs 5 minutes before it finishes baking. Its name is from the word ''pastrma'', meaning salted and dried mutton or lamb (cf. "pastırma"). It is officially called pastrmalija; another popular name is "pastrmajlija". The city of Štip organizes an annual Pastrmalija festival called ''Pastrmalijada''. See also * Etli ekmek * Khachapuri * Cantiq Yantiq or yantyk (, , ) is a Crimean Tatar turnover. Unlike a cheburek, a yantiq is grilled without oil, not deep-fried. See also * Chebureki References {{Reflist Crimean cuisine Turkish cuisine Intangible Cultural Heritage of Ukrain ... References Macedonian cuisine Savoury pies Turkish cuisine Tatar cuisine Sveti Nikole Municipality Štip Municipality Veles Muni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banitsa
Banitsa ( Bulgarian: баница), also transliterated as banica and banitza, is a traditional pastry made in Bulgaria. It is also made in Budjak, where it is known as milina by Ukrainian Bulgarians; North Macedonia; and southeastern Serbia. In southeastern Serbia, it may also be known as gibanica. Banitsa is prepared by layering a mixture of whisked eggs, plain yogurt, and pieces of white brined cheese between filo pastry and then baking it in an oven. Traditionally in Bulgaria, lucky charms are put into the pastry on certain occasions, particularly on New Year's Eve. These charms may be coins or small symbolic objects (e.g., a small piece of a dogwood branch with a bud, symbolizing health or longevity). More recently, people have started writing happy wishes on small pieces of paper and wrapping them in tin foil. Wishes may include happiness, health, or success throughout the new year (similar to fortune cookies). Banitsa is served for breakfast with plain yogurt, ay ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური, tr from 'curd' + 'bread') is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), and sometimes eggs or other ingredients. It is popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index", developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, included in the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khachapuri Day, to celebrate Georgia's signature pastry as well as to promote its recognition internationally. The kha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
İçli Pide
İçli pide (), also called simply pide, is a savory dish of Turkish Black Sea origin consisting of a usually rounded, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as meat, kaşar, beyaz peynir, and other ingredients), which is then baked at a high temperature, traditionally in a wood-fired oven. A person who makes pide is known as a ''pideci''. Variations *Pide with Beyaz peynir, peynir (''Peynirli pide'') *Pide with beef (''Etli pide'') *Pide with kaşar (''Kaşarlı pide'') *Pide with Sujuk, sucuk (''Sucuklu pide'') *Pide with pastırma (''Pastırmalı pide'') *Pide with Beyaz peynir, peynir and egg (''Peynirli yumurtalı pide'') *Pide with beef and egg (''Etli yumurtalı pide'') *Pide with kaşar and egg (''Kaşarlı yumurtalı pide'') *Pide with Sujuk, sucuk and egg (''Sucuklu yumurtalı pide'') *Pide with pastırma and egg (''Pastırmalı yumurtalı pide'') *Pide with tahin (''Tahinli pide'') *Pide wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Greek Dishes
This is a list of notable dishes found in Greek cuisine. Salads, spreads, sauces Breads Appetizers and coldcuts Pitas Apart from the mainstream Greek ''pitas'', regionally can be found various different versions. Soups Egg dishes and pasta Vegetable dishes Meat and fish dishes Desserts and sweets Cheeses There is a wide variety of cheeses made in various regions across Greece. The vast majority of them are unknown outside Greece. Many artisanal An artisan (from , ) is a skilled craft worker who makes or creates material objects partly or entirely by hand. These objects may be functional or strictly decorative, for example furniture, decorative art, sculpture, clothing, food ite ... hand made cheeses, both common varieties and local specialties, are produced by small family farms throughout Greece and offer distinct flavors. A good list of some of the varieties of cheese produced and consumed in Greece can be found in the List of Greek Prote ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
