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Tartare
Steak tartare or tartar steak is a French dish of raw ground (minced) beef. It is usually served with onions, capers, parsley or chive, salt, 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 , Ethiopian , Turkish , German and 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 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, although he never actually encountered Tatars himself and used the story as a way of showing that the Tartars were uncivilized. It is possible that this story was a ... [...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] |
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] |
Raw Meat
Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term "meat" refers specifically to mammalian flesh, while the words "poultry" and "seafood" are used to differentiate between the tissue of birds and aquatic creatures. Consumption of raw meat While the majority of meat is cooked before eating, some traditional dishes such as crudos, steak tartare, Mett, kibbeh nayyeh, sushi/sashimi, raw oysters, Carpaccio or other delicacies can call for uncooked meat. The risk of disease from ingesting pathogens found in raw meat is significantly higher than cooked meat, although both can be contaminated. Meat can be incorrectly or insufficiently cooked, allowing disease-carrying pathogens to be ingested. Also, meat can be contaminated during the production process at any time, from the slicing of prepared meats to cross-contamination of food in a refrigerator. All of these situations lead to a greater risk of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...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] |
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] |
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] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its ''meze'' spreads of hot and cold dishes, most notably among them ''ful medames'', ''hummus'', ''tabbouleh'' and '' baba ghanoush'', accompanied by bread. History The history of Levantine cuisine can be traced back to the early civilizations that flourished in the region, such as the Canaanites, Israelites, Phoenicians, and Hittites. These ancient cultures developed complex agricultural systems, producing grains, legumes, fruits, and vegetables that would become staples of the Levantine diet. Bread, olive oil, and wine were integral to the cuisine from the very beginning, and remain so today. Levantine dishes Classic Mezes or small dishes * '' Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, ... [...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] |
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] |
