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Tatarsko Kyufte
Tatarsko kyufte (, Dobrujan Tatar: ''Tatar kóftesí''; "Tatar kofta") is a Bulgarian recipe for a large kofta. The name references the Tatar minority in Bulgaria. See also *Kabab koobideh, Iranian minced meat *Adana kebabı, Turkish minced meat *Kebapche, Bulgarian minced meat *Mititei, Romanian minced meat *Ćevapi Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and ..., Balkan minced meat References Turkish cuisine Bulgarian cuisine Crimean cuisine {{Bulgaria-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgaria
Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Europe. It is situated on the eastern portion of the Balkans directly south of the Danube river and west of the Black Sea. Bulgaria is bordered by Greece and Turkey to the south, Serbia and North Macedonia to the west, and Romania to the north. It covers a territory of and is the tenth largest within the European Union and the List of European countries by area, sixteenth-largest country in Europe by area. Sofia is the nation's capital and List of cities and towns in Bulgaria, largest city; other major cities include Burgas, Plovdiv, and Varna, Bulgaria, Varna. One of the earliest societies in the lands of modern-day Bulgaria was the Karanovo culture (6,500 BC). In the 6th to 3rd century BC, the region was a battleground for ancient Thracians, Persians, Celts and Ancient Macedonians, Macedonians; stability came when the Roman Empire conquered the region in AD 45. After the Roman state splintered, trib ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, goats, pigs, horses, and cattle, starting around 11,000 years ago. Since then, selective breeding has enabled farmers to produce meat with the qualities desired by producers and consumers. Meat is mainly composed of water, protein, and fat. Its quality is affected by many factors, including the genetics, health, and nutritional status of the animal involved. Without preservation, bacteria and fungi decompose and Meat spoilage, spoil unprocessed meat within hours or days. Meat is Raw meat, edible raw, but it is mostly eaten cooked, such as by stewing or roasting, or Processed meat, processed, such as by Smoking (cooking), smoking or Salting (food), salting. The consumption of meat (especially Red meat, red and processed meat, as opposed ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in their second, and mutton, from older sheep. Generally, "hogget" and "sheep meat" aren't used by consumers outside Norway, New Zealand, South Africa, Scotland, and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003Italian, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, ''lechazo'' in Spanish refers to meat from milk-fed (unweaned) lambs. Classifications and nomenclature The definitions for lamb, hogget and mutton vary considerably between ... [...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] |
Dobrujan Tatar
Dobrujan Tatar is the Tatar language of Romania. It includes Kipchak dialects, but today there is no longer a sharp distinction between the dialects and it is mostly seen as one language. This language belongs to the Kipchak Turkic languages, specifically to the Kipchak-Nogai group. Name In Romania the language is commonly referred to as Tatar. However, some sources also use other names for it, including Romanian Tatar, Dobrujan Tatar, Danube Tatar, Budjak Tatar, Moldovan-Romanian Tatar, Nogai, Nogai-Tatar, Dobrujan Nogai, Budjak Nogai, Crimean Tatar, Dobrujan Crimean Tatar, Authentic Crimean Tatar and Colloquial Crimean Tatar. Dialects Traditional classification The grammar book by University of Bucharest identifies the following dialects: * Keríş * Şoñgar * Tat * Ğemboylîk * Ğedísan * Ğetíşkul Classification by Oghuz influence Some sources define the dialects according to their level of influence by Oghuz languages. # The language with moderate Oghuz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kofta
Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from the Hindi-Urdu कोफ़्ता / and Persian ''kofta'' meaning ''pounded meat''. The earliest extant use of the word in the Urdu language is attested in Mulla Nusrati's ''ʿAlī Nāma'' (1665). It was first used in English in '' Qanoon-e-Islam'' (1832), and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatars In Bulgaria
Tatars in Bulgaria are Crimean Tatars, Crimean Tatar, but also Nogais, Nogai Tatar minorities in Bulgaria. History After 1241, the year of the earliest recorded Tatars, Tatar invasion of Bulgaria, the Second Bulgarian Empire maintained constant political contact with the Tatars. In this early period (13th and 14th century), "Tatar" was not an ethnonym but a general term for the armies of Genghis Khan’s successors. The first Tatar settlements in Bulgaria may be dated to the late 13th and early 14th centuries, when military units persecuted in the wake of dynastic feuds in the Golden Horde defected to Bulgarian rulers (Pavlov, 1997). From the late 14th to the late 15th century, several groups of Tatars settled in Ottoman Empire, Ottoman-ruled Bulgaria for various reasons. The settlers, probably nomads, eventually adopted a sedentary way of life and, in some areas, survived as compact communities for more than two centuries. The records show that the Tatars were inclined to raid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabab Koobideh
''Kabab koobideh'' ( ) is an Iranian variant of kofta kebab made from ground lamb, often mixed with salt, ground black pepper and grated onions. Etymology ''Koobideh'' is derived from the past participle of the Persian infinitive ''koobidan'' (کوبیدن), meaning "to pound," which refers to the traditional method of preparing the meat. In some regions, the dish is also known as "koufteh kabab," originating from the older Persian root ''kouftan'', meaning "to slam" or "to hit." Traditionally, the meat was placed on a flat stone or log and pounded with a wooden mallet to achieve the desired texture. The meat is then cooked on a ''seekh'' (سیخ), the Persian word for "skewer." Koobideh is similar to the Turkish Adana kebab, though there may be regional variations in preparation and flavor. The word kebab( Kabab) is also a Persian word and appears in the poetry of Persian-speaking poets, including Rudaki, in the 9th century AD. Therefore, any country that serves this dish u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Adana Kebabı
''Adana kebap'' () or Adana kebab is a dish that consists of long, hand- minced meat, mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. The kebab is named after Adana, the fifth-largest city of Turkey, and was originally known as the ''kıyma kebabı'' (lit: minced meat kebab) or kıyma in Adana-Mersin and the southeastern provinces of Turkey. Kebabs are usually made out of ground lamb meat and tail fat, though there are many regional variations. Kebabs are fairly common in the area from Mersin in Turkey to Kirkuk in Iraq, and includes Aleppo in Syria. History According to many authors, this kebab was born out of a fusion of Turkish and Arab cultures. Birecik, once an important locality in the Eyalet of Aleppo, is said to be the creator of this very kind of kebab. The version prepared and consumed today in the province of Adana also has a history rooted in the modern Turkish culture, only to receive a " Controlled Designation of Origin" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebapche
Kebapche (, plural: кебапчета, ''kebapcheta''; , plural: ќебапчиња, ''ḱebapčinja'') is a dish of grilled ground meat, minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked. A typical addition to a kebapche meal are chips (French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a Dipping sauce, dip. The expression ''a three kebapcheta with sides'' (тройка кебапчета с гарнитура, '':wikt:troika, troika kebapcheta s garnitura'') is particularly well-known. The preferred drink to go with a kebapche is Beer in Bulgaria, beer. The word ''kebapche'' is derived from ''kebab'', ''–che'' is a diminutive Bulgarian neutral suffix, i.e. a "little ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mititei
Mititei () or mici (; both Romanian words meaning "little ones", "small ones") is a traditional dish from Romanian cuisine, consisting of grilled ground meat rolls made from a mixture of beef, lamb and pork, with spices such as garlic, black pepper, thyme, coriander, anise, savory, and sometimes a touch of paprika. Sodium bicarbonate and broth or water are also added to the mixture. It is similar to ćevapi and other ground meat-based dishes throughout the Balkans and the Middle East. It is often served with mustard, french fries and '' murături'' (pickled vegetables). History A popular story claims that 'mici' or 'mititei' were invented in the late 14th century and that they originated from the Ottoman Empire. Throughout the years, the recipe lost some of the original ingredients, such as caraway seeds and allspice, and began being made with pork, rather than beef and lamb. Sodium bicarbonate, a raising agent, is also commonly added to the modern Romanian recipe, whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
