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Shekerbura
Shekarbureh (. Azeri şəkərbura) is a sweet pastry, dating back to at least the Sassanid era. Originally, it was like a halva made from sugar and almonds. Its alternate names in Persian include ''Shekarborak'', ''Shekarbora'', ''Shekarpareh'' and ''Shekarpirah''. In its different variations, the dessert is also common in Azerbaijan, Iran, and Turkey. Versions In Anatolia this pastry is called Şekerpare in Turkish and is one of the popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of almond based pastry dipped in thick lemon-flavored sugar syrup, şekerpare is pronounced “''sheh-kehr-PAH-rih''” in Turkish. 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 Novruz holiday in Azerbaijan. In Azerbaijan, it usually involves teamwork of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Desserts
Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of Azerbaijan, which is situated on the crossroads of Europe and Asia with an access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and game. The location, which was contended over by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, such as Turkic, Iranian, and Eastern European. History and features of Azerbaijan national cuisine Azerbaijan's national cuisine is closer to Middle Eastern cuisine due to the taste and preparation of the dishes, ... [...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 lemon-flavored sugar syrup, şekerpare is pronounced “''sheh-kehr-PAH-reh''” in Turkish. References See also *Shekerbura Shekarbureh (. Azeri şəkərbura) is a sweet pastry, dating back to at least the Sassanid era. Originally, it was like a halva made from sugar and almonds. Its alternate names in Persian include ''Shekarborak'', ''Shekarbora'', ''Shekarpareh'' an ... * List of Turkish desserts * {{DEFAULTSORT:Sekerpare Bosnia and Herzegovina cuisine Middle Eastern cuisine Turkish pastries Turkish desserts Turkish words and phrases Albanian snack foods Almond desserts ... [...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 Novruz 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. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia ( Republic of Dagestan) to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The Azerbaijan Democratic Republic proclaimed its independence from the Transcaucasian Democratic Federative Republic in 1918 and became the first secular democratic Muslim-majority state. In 1920, the country was incorporated into the Soviet Union as the Azerbaijan SSR. The modern Republic of Azerbaijan proclaimed its independence on 30 August 1991, shortly before the dissolution of the Soviet Union in the same year. In September 1991, the ethnic Armenian majority of the Nagorno-Karabakh region for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, includin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Desserts
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revani
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * * Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * *Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in N ... [...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 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 the Ayurvedic literatures of India. Nowadays it is also cultivated in Guatemala, Malaysia, and Tanzania. The German coffee planter Oscar Majus Klöffer introduced Indian cardamom to cultivation in Guatemala before World War I; by 2000, that country had become the biggest producer and exporter of cardamom in the world, followed by India. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian (), also known by its endonym and exonym, endonym Farsi (, ', ), 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, namely 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 of Greater Ira ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
Börek or burek are a family of pastries or pies found in the Balkans, Middle East and Central Asia. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. Boreks are mainly associated with Anatolia, the Middle East, Armenia, and also with the former Ottoman Empire, including the Balkans and the South Caucasus, Eastern European and Central European countries, Northern Africa and Central Asia. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. In Bosnia and Herzegovina it has become commonplace to have borek as a breakfast food with coffee. It is commonly served with afternoon tea in Bosnia and Herzegov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Indo-European
Proto-Indo-European (PIE) is the reconstructed common ancestor of the Indo-European language family. Its proposed features have been derived by linguistic reconstruction from documented Indo-European languages. No direct record of Proto-Indo-European exists. Far more work has gone into reconstructing PIE than any other proto-language, and it is the best understood of all proto-languages of its age. The majority of linguistic work during the 19th century was devoted to the reconstruction of PIE or its daughter languages, and many of the modern techniques of linguistic reconstruction (such as the comparative method) were developed as a result. PIE is hypothesized to have been spoken as a single language from 4500 BC to 2500 BC during the Late Neolithic to Early Bronze Age, though estimates vary by more than a thousand years. According to the prevailing Kurgan hypothesis, the original homeland of the Proto-Indo-Europeans may have been in the Pontic–Caspian ste ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Persian
Middle Persian or Pahlavi, also known by its endonym Pārsīk or Pārsīg () in its later form, is a Western Middle Iranian language which became the literary language of the Sasanian Empire. For some time after the Sasanian collapse, Middle Persian continued to function as a prestige language. It descended from Old Persian, the language of the Achaemenid Empire and is the linguistic ancestor of Modern Persian, an official language of Iran, Afghanistan ( Dari) and Tajikistan (Tajik). Name "Middle Iranian" is the name given to the middle stage of development of the numerous Iranian languages and dialects. The middle stage of the Iranian languages begins around 450 BCE and ends around 650 CE. One of those Middle Iranian languages is Middle Persian, i.e. the middle stage of the language of the Persians, an Iranian people of Persia proper, which lies in the south-western highlands on the border with Babylonia. The Persians called their language ''Parsik'', meaning "Persian". A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
