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Steak Tartare
Steak tartare or tartar steak is a French cuisine, French dish of Raw meat, raw ground meat, ground (minced) beef. It is usually served with onions, capers, parsley or Chives, chive, salt, black pepper, pepper, Worcestershire sauce, and other seasonings, often presented separately, to be added to taste. It is commonly served topped with a raw egg yolk. It is similar to Levantine cuisine, Levantine , Ethiopian cuisine, Ethiopian , Turkish cuisine, Turkish , German cuisine, German and Korean cuisine, Korean . The name tartare is sometimes generalized to other raw meat or fish dishes. In France, a less-common variant called is a mound of mostly raw ground meat lightly seared on both sides. History Tatars and raw meat A popular caricature of Turco-Mongol tradition, Turco-Mongol warriors—called Tatars or Tartars—has them tenderizing meat under their saddles, then eating it raw. This story was popularized by the French chronicler Jean de Joinville in the 13th century, altho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Classic Steak Tartare
A classic is an outstanding example of a particular style; something of Masterpiece, lasting worth or with a timeless quality; of the first or Literary merit, highest quality, class, or rank – something that Exemplification, exemplifies its Class (philosophy), class. The word can be an adjective (a ''classic'' car) or a noun (a ''classic'' of English literature). It denotes a particular quality in art, architecture, literature, design, technology, or other cultural artifacts. In commerce, products are named 'classic' to denote a long-standing popular version or model, to distinguish it from a newer variety. ''Classic'' is used to describe many major, long-standing sporting events. Colloquially, an everyday occurrence (e.g. a joke or mishap) may be described in some dialects of English as 'an absolute classic'. "Classic" should not be confused with ''classical'', which refers specifically to certain cultural styles, especially in Classical music, music and Classical architect ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egg Yolk
Among animals which produce eggs, the yolk (; also known as the vitellus) is the nutrient-bearing portion of the egg whose primary function is to supply food for the development of the embryo. Some types of egg contain no yolk, for example because they are laid in situations where the food supply is sufficient (such as in the body of the host (biology), host of a parasitoid) or because the embryo develops in the parent's body, which supplies the food, usually through a placenta. Reproductive systems in which the mother's body supplies the embryo directly are said to be matrotrophy, matrotrophic; those in which the embryo is supplied by yolk are said to be lecithotrophy, lecithotrophic. In many species, such as all birds, and most reptiles and insects, the yolk takes the form of a special storage organ constructed in the reproductive system, reproductive tract of the mother. In many other animals, especially very small species such as some fish and invertebrates, the yolk mate ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jean De Joinville
Jean de Joinville (, 1 May 1224 – 24 December 1317) was one of the great chroniclers of medieval France. He is most famous for writing the ''Life of Saint Louis'', a biography of Louis IX of France that chronicled the Seventh Crusade.' Biography Son of Simon of Joinville and , and brother of Geoffrey de Geneville, Jean belonged to a noble family from Champagne. He received an education befitting a young noble at the court of Theobald IV of Champagne, including reading, writing, and Latin. On the death of his father in 1233, he became lord of Joinville and seneschal of Champagne (and was therefore personally connected to Theobald IV). He was a very pious man and was concerned with the proper administration of the region. In 1241, he accompanied Theobald to the court of Louis IX of France (the future Saint Louis). In 1244, when Louis organized the Seventh Crusade, Joinville decided to join with the Christian knights just as his father had done 35 years earlier against the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatars
Tatars ( )Tatar in the Collins English Dictionary are a group of Turkic peoples across Eastern Europe and Northern Asia who bear the name "Tatar (term), Tatar". Initially, the ethnonym ''Tatar'' possibly referred to the Tatar confederation. That confederation was eventually incorporated into the Mongol Empire when Genghis Khan unified the various steppe tribes. Historically, the term ''Tatars'' (or ''Tartars'') was Endonym and exonym, applied to anyone originating from the vast North Asia, Northern and Central Asian landmass then known as Tartary, a term which was also conflated with the Mongol Empire itself. More recently, however, the term has come to refer more narrowly to related ethnic groups who refer to themselves as ''Tatars'' or who speak languages that are commonly referr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turco-Mongol Tradition
The Turco-Mongol or Turko-Mongol tradition was an ethnocultural synthesis that arose in Asia during the 14th century among the ruling elites of the Golden Horde and the Chagatai Khanate. The ruling Mongol elites of these khanates eventually assimilated into the Turkic populations that they conquered and ruled over, thus becoming known as Turco-Mongols. These elites gradually adopted Islam, as well as Turkic languages, while retaining Mongol political and legal institutions. The Turco-Mongols founded many Islamic successor states after the collapse of the Mongol khanates, such as the Kazakh Khanate, the Tatar khanates that succeeded the Golden Horde (e.g., Crimean Khanate, Astrakhan Khanate, Khanate of Kazan), and the Timurid Empire, which succeeded the Chagatai Khanate in Central Asia. Babur (1483–1530), a Turco-Mongol prince and a great-great-great-grandson of Timur, founded the Mughal Empire, which ruled majority of the Indian subcontinent. The Turks and Tatars ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yukhoe
''Yukhoe'' () is a raw meat dish in Korean cuisine. It is most commonly made of beef but it can come in various kinds and cuts of meat. ''Yukhoe'' literally means 'sliced and raw (meat or fish)' (''hoe'', ) 'meat' (''yuk'', ). Therefore, in the strictest context, the term designates any dish of raw meat cut up for consumption without the marinade but, colloquially, ''yukhoe'' means a dish of marinated raw beef slices. Though relatively rare to find these days, ''yukhoe'' can come in all kinds of meat. Yukhoe made of other meats will specify the source of the meat, for instance, a ''kkwong-yukhoe'' is made of pheasant, and a ''mal-yukhoe'' is made of horse meat. ''Yukhoe'' is most commonly made of lean cuts such as an eye of round, but more tender cuts of a beef can also be used. The beef is cut into thin strips while the fat is removed. It is then seasoned with salt, sugar, sesame oil, pepper, and garlic. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korean Cuisine
Korean cuisine is the set of foods and culinary styles which are associated with Korean culture. This cuisine has evolved through centuries of social and political change. Originating from ancient Prehistoric Korea, agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. Korean cuisine is largely based on rice, vegetables, seafood and (at least in South Korea) meats. Dairy is largely absent from the traditional Korean diet. Traditional Korean meals are named for the number of side dishes () that accompany steaming, steam-cooked short-grain rice. Kimchi is served at nearly every meal. Commonly used ingredients include sesame oil, (fermented bean paste), Korean soy sauce, soy sauce, salt, garlic, ginger, (chili pepper, pepper flakes), (fermented red chili paste) and napa cabbage. Ingredients and dishes vary by province. Many regional dishes have become nat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mett
Mett (), also known as Hackepeter (Northern Germany, Eastern Germany and Berlin), is a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany. It is frequently spread on halves of a bread roll, with raw onion optionally on top. Since the 1950s mett has also been offered as a buffet dish decoratively formed into the shape of a hedgehog, with raw onion "spines". German law forbids mett being sold with a fat content exceeding 35%. Description The name is derived from Low German ''mett'' for "chopped pork meat without fat", or Old Saxon ''meti'' for "food". It consists of minced pork meat, generally seasoned with salt and black pepper, regionally also with garlic or caraway, and eaten raw. It is also possible to add chopped onion, in which case it is known as ''Zwiebelmett'' (onion ). Legally, German is not allowed to contain more than 35% fat. Unless pre-packaged, the German ''Lebensmittelhygiene-Verordnung'' ("food hygiene/health directive") ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
German Cuisine
The cuisine of Germany consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low Countries (i.e. Netherlands, Belgium, and, most notably, Luxembourg). Southern German regions, such as Bavaria and Swabia, share dishes with Austrian cuisine and parts of Swiss cuisine as well. The German cuisine has also influenced other European cuisines from Central-Eastern Europe su ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
çiğ Köfte
Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Urfa. The dish is served as an appetizer or meze, and it is closely related with '' kibbeh nayyeh'' from Levantine cuisine. ''Çiğ köfte'' is common to both Turkish and Armenian cuisine. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Şanlıurfa province, locally prepared batches are sold by street vendors. In 2008 public sales of çiğ köfte with raw meat were banned by the Health Ministry of Turkey due to health hazards, especially taeniasis, thus leaving only plant-based versions in shops and restaurants. Etymology In Turkish, ''çiğ'' means "raw" and ''köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). In Aramaic, the indigenous language of Edessa, it is called ܐ ... [...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] |
Kitfo
''Kitfo'' (, ) is an Ethiopian traditional dish that originated among the Gurage people. It consists of minced raw beef, marinated in '' mitmita'' (a chili-based spice powder) and '' niter kibbeh'' (a clarified butter infused with herbs and spices). The word comes from the Ethio-Semitic triconsonantal root ''k-t-f'', meaning "to chop finely; mince". ''Kitfo'' cooked lightly rare is known as ''kitfo leb leb''.Mesfin, D.J. ''Exotic Ethiopian Cooking'', Falls Church, Virginia: Ethiopian Cookbooks Enterprises, 2006, pp.124, 129. ''Kitfo'' is often served alongside — or sometimes mixed with — a mild cheese called ''ayibe'' or cooked greens known as ''gomen''. In many parts of Ethiopia, ''kitfo'' is served with '' injera'', a spongy, absorbent sourdough crêpe-like flatbread made from fermented teff flour; traditional Gurage cuisine replaces this with '' kocho'', a thick flatbread made of the ''ensete'' plant. An ''ensete'' leaf may be also used as a garnish. Thoug ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
