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Shekarbura
Shekarbura () is a sweet Azerbaijani pastry. In the Republic of Azerbaijan it is called ''Şəkərbura'' and is used as a dessert. It is a sweet pastry in half-moon shape, filled with ground almonds, hazelnuts, or walnuts, and sugar. Shekerbura, '' shorgoghal'', and '' pakhlava'' are the iconic foods of Nowruz in Azerbaijan. In Azerbaijan, it usually involves teamwork of relatives, friends and neighbors who congregate at someone's home to make it. Like other pastries prepared for Nowruz, Shekarbura also has a symbolic meaning which denotes the half-moon or flame of fire. Preparation The dough is made of wheat flour, butter, milk, egg yolks, cream, and yeast. The filling is prepared from peeled almond or fried nuts mixed with sugar powder. It also includes cardamom to flavor the pastry. The dough is rolled and cut into small round shapes, then filled with stuffing and closed up by making a pattern of stitches. The stitching pattern on the dough is produced using traditional t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Novruz In Azerbaijan
Novruz in Azerbaijan () is a traditional holiday which celebrates the astronomical spring equinox and the coming of Spring. When Azerbaijan was part of the Soviet Union, the celebration of Novruz was generally unofficial and at times even prohibited. Currently in Azerbaijan, Novruz is treated as an official public holiday. In accordance with Article 105 of the Labour Code of Azerbaijan passed in 2006, workers receive five days off for Novruz. After neighbouring Iran, Azerbaijan hosts the longest observance and number of public days related to Novruz, with a total (including weekend) of five days. Novruz customs and celebration Usually, preparation for Novruz begins a month prior to the festival. Each Tuesday people celebrate the day of one of the four elements – water, fire, wind and soil. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revani
Basbousa () is a sweet, syrup-soaked semolina dessert that is typically associated with Egyptian cuisine. Similar but slightly different dishes are also popular in the wider region. The semolina batter is baked in a sheet pan, then sweetened with sugar syrup and typically cut into diamond (lozenge) shapes or squares. History The ''Oxford Companion to Food'' (3rd edition) suggests that basbousa might have developed from a dish called ma'mounia, which was created around the 10th century. Ma'mounia was made by cooking rice in fat and syrup. This recipe was later adapted to use semolina, with the batter being cooked first and then soaked in syrup. Another take on its origin suggests that basbousa was first made during the 16th century in the Ottoman Empire, likely in what is modern-day Turkey, to celebrate the conquest of Armenia. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *, sq-definite, revanija *Arabic: ... [...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] |
Şekerpare
Şekerpare () is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick (optionally) lemon-flavored sugar syrup, ''şekerpare'' is pronounced "''sheh-kehr-PAH-reh''" in Turkish. See also * * List of Turkish desserts This is a list of desserts from Turkish cuisine. See also * Outline of kadayif * List of desserts * Turkish cuisine References {{DEFAULTSORT:Turkish Desserts, List Of Turkish desserts, * Dessert-related lists Turkey-related lists, D ... * Shekerbura References {{DEFAULTSORT:Sekerpare Albanian snack foods Almond desserts Bosnia and Herzegovina cuisine Middle Eastern cuisine Turkish desserts Turkish pastries Turkish words and phrases ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halva
Halva (also halvah, halwa, halua, and other spellings; ) is a type of confectionery that is widely spread throughout the Middle East and North Africa, Eastern Europe and the Balkans, Central Asia, and South Asia. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, turmeric powder, and sweetened with sugar. Etymology The word ''halva'' entered the English language between 1840 and 1850 from Romanian, which came from , itself ultimately derived from , a sweet confection.Halvah , , 2009 The root in , means "sweet". The Persian name for the confection is , meaning "oil food".
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Persian Language
Persian ( ), also known by its endonym and exonym, endonym Farsi (, Fārsī ), is a Western Iranian languages, Western Iranian language belonging to the Iranian languages, Iranian branch of the Indo-Iranian languages, Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutual intelligibility, mutually intelligible standard language, standard varieties, respectively Iranian Persian (officially known as ''Persian''), Dari, Dari Persian (officially known as ''Dari'' since 1964), and Tajik language, Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate society, Persianate history in the cultural sphere o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cardamom
Cardamom (), sometimes cardamon or cardamum, is a spice made from the seeds of several plants in the genus (biology), genera ''Elettaria'' and ''Amomum'' in the family Zingiberaceae. Both genera are native to the Indian subcontinent and Indonesia. They are recognized by their small seed pods: triangular in cross-section and spindle-shaped, with a thin, papery outer shell and small, black seeds; ''Elettaria'' pods are light green and smaller, while ''Amomum'' pods are larger and dark brown. Species used for cardamom are native throughout tropical and subtropical Asia. The first references to cardamom are found in Sumer, and in Ayurveda. In the 21st century, it is cultivated mainly in India, Indonesia, and Guatemala. Etymology The word ''cardamom'' is derived from the Latin , as a Latinisation (literature), Latinisation of the Greek language, Greek (), a compound of (, "Garden cress, cress") and (), of unknown origin. The earliest attested form of the word signifying "cres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nowruz
Nowruz (, , () , () , () , () , Kurdish language, Kurdish: () , () , () , () , , , , () , , ) is the Iranian or Persian New Year. Historically, it has been observed by Iranian peoples, but is now celebrated by many ethnicities worldwide. It is a festival based on the March equinox, Northern Hemisphere spring equinox, which marks the first day of a new year on the Iranian calendars and the currently used Solar Hijri calendar; it usually coincides with a date between 19 March and 22 March on the Gregorian calendar. The roots of Nowruz lie in Zoroastrianism, and it has been celebrated by many peoples across West Asia, Central Asia, the Caucasus and the Black Sea Basin, the Balkans, and South Asia for over 3,000 years. In the modern era, while it is observed as a Secularism, secular holiday by most celebrants, Nowruz remains a holy day for Zoroastrians, Baháʼís, and Isma'ilism, Ismaʿili Shia Muslims. For the Northern Hemisphere, Nowruz marks the beg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan, officially the Republic of Azerbaijan, is a Boundaries between the continents, transcontinental and landlocked country at the boundary of West Asia and Eastern Europe. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia's republic of Dagestan to the north, Georgia (country), Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The territory of what is now Azerbaijan was ruled first by Caucasian Albania and later by various Persian empires. Until the 19th century, it remained part of Qajar Iran, but the Russo-Persian wars of Russo-Persian War (1804–1813), 1804–1813 and Russo-Persian War (1826–1828), 1826–1828 forced the Qajar Empire to cede its Caucasian territories to the Russian Empire; the treaties of Treaty of Gulistan, Gulistan in 1813 and Treaty of Turkmenchay, Turkmenchay in 1828 defined the border between Russia and Iran. The region north o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Pakhlava
Baklava (, or ; ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. There are several theories for the origin of the pre-Ottoman version of the dish. In modern times, it is a common dessert among cuisines of countries in West Asia, Southeast Europe, Central Asia, and North Africa. It is also enjoyed in Pakistan and Afghanistan, where, although not a traditional sweet, it has carved out a niche in urban centers. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from . The name ''baklava'' is used in many languages with minor phonetic and spelling variations. The earliest known reference to baklava is in a poem by the 15th century mystic Kaygusuz Abdal. The historian Paul D. Buell argues that the word ''baklava'' may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shorgoghal
Shorgoghal () is a traditional Azerbaijani pastry in a round shape filled with anise or fennel seed, cumin, cinnamon, turmeric, salt and pepper. It is mainly prepared for Nowruz in Azerbaijan along with pakhlava and shekerbura. About Goghal is a round, flaky pastry with bright yellow top layer. It is mainly filled with a mixture of spices (called ''shorgoghal'') or with sugar and nuts (called ''shirin goghal''). Like other pastries prepared for Nowruz in Azerbaijan, shorgoghal has a solar symbolism, its round shape and cheerful yellow colour inspired by the life-giving sun, whose power waxes stronger after the vernal equinox, ushering in the quickening warmth of Spring. Ingredients and preparation Puff pastry dough is rested in a warm place for 4 hours, then enriched with heated butter, after which it is mixed well and the remaining flour is added. Cumin is crushed and heated, then anise, cinnamon, salt and pepper are added together with warm butter for the stuffing. Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
