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Tripe Soups
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely considered to be a hangover remedy. Etymology The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and () in Macedonian, as () in Serbian and Bosnian, and ''Çorbë'' in Albanian. Southeastern Europe Tripe chorba (, , , ) is a common dish in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. In Greek cuisine, tripe soup is known as ''patsas'' () from Turkish () which means trotter. Trotter/() is a different soup in the Turkish cuisine. Bulgaria In Bulgaria, '' škembe čorba'' () is made with whole pork, beef or lamb tripe, boiled for a few hours, chopped in small pieces, and r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Işkembe çorbası
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely considered to be a hangover remedy. Etymology The Turkish language, Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian language, Persian (, "rumen") and (, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian language, Bulgarian and () in Macedonian language, Macedonian, as () in Serbian language, Serbian and Bosnian language, Bosnian, and ''Çorbë'' in Albanian language, Albanian. Southeastern Europe Tripe chorba (, , , ) is a common dish in Balkan cuisine, Balkan, Eastern European cuisine, Eastern European and Middle Eastern cuisine, Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. In Greek cuisine, tripe soup is known as ''patsas'' () from Turkish () which means trotter. Trotter/() i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnian Language
Bosnian (; / ; ), sometimes referred to as Bosniak ( / ; ), is the standard language, standardized Variety (linguistics)#Standard varieties, variety of the Serbo-Croatian pluricentric language mainly used by ethnic Bosniaks. Bosnian is one of the three official languages of Bosnia and Herzegovina, alongside Croatian language, Croatian and Serbian language, Serbian, all of which are Mutual intelligibility#List of dialects or varieties sometimes considered separate languages, mutually intelligible. It is also an officially recognized minority language in Croatia, Serbia, Montenegro, North Macedonia and Kosovo. Bosnian uses both the Gaj's Latin alphabet, Latin and Serbian Cyrillic alphabet, Cyrillic alphabets, with Latin in everyday use. It is notable among the variety (linguistics), varieties of Serbo-Croatian for a number of Arabic, Persian language, Persian and Ottoman Turkish loanwords, largely due to the language's interaction with those cultures through Islam in Bosnia and H ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fast Food
Fast food is a type of Mass production, mass-produced food designed for commercial resale, with a strong priority placed on speed of service. ''Fast food'' is a commercial term, limited to food sold in a restaurant or store with frozen, preheated or precooked ingredients and served in packaging for take-out or takeaway. Fast food was created as a commercial strategy to accommodate large numbers of busy commuters, travelers and Wage, wage workers. In 2018, the fast-food industry was worth an estimated $570 billion globally. The fastest form of "fast food" consists of pre-cooked meals which reduce waiting periods to mere seconds. Other fast-food outlets, primarily hamburger outlets such as McDonald's and Burger King, use mass-produced, pre-prepared ingredients (bagged buns and condiments, frozen beef patties, vegetables which are pre-washed, pre-sliced, or both; etc.) and cook the meat and french fries fresh, before assembling "to order". Fast-food restaurants are traditionally d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Working Class
The working class is a subset of employees who are compensated with wage or salary-based contracts, whose exact membership varies from definition to definition. Members of the working class rely primarily upon earnings from wage labour. Most common definitions of "working class" in use in the United States limit its membership to workers who hold blue-collar and pink-collar jobs, or whose income is insufficiently high to place them in the middle class, or both. However, socialists define "working class" to include all workers who fall into the category of requiring income from wage labour to subsist; thus, this definition can include almost all of the working population of industrialized economies. Definitions As with many terms describing social class, ''working class'' is defined and used in different ways. One definition used by many socialists is that the working class includes all those who have nothing to sell but their labour, a group otherwise referred to as the p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Intestines
The gastrointestinal tract (GI tract, digestive tract, alimentary canal) is the tract or passageway of the digestive system that leads from the mouth to the anus. The tract is the largest of the body's systems, after the cardiovascular system. The GI tract contains all the major organs of the digestive system, in humans and other animals, including the esophagus, stomach, and intestines. Food taken in through the mouth is digested to extract nutrients and absorb energy, and the waste expelled at the anus as feces. ''Gastrointestinal'' is an adjective meaning of or pertaining to the stomach and intestines. Most animals have a "through-gut" or complete digestive tract. Exceptions are more primitive ones: sponges have small pores ( ostia) throughout their body for digestion and a larger dorsal pore ( osculum) for excretion, comb jellies have both a ventral mouth and dorsal anal pores, while cnidarians and acoels have a single pore for both digestion and excretion. The human ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paprika
Paprika is a spice made from dried and ground red peppers, traditionally ''capsicum annuum''. It can have varying levels of Pungency, heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika. Paprika, like all capsicum varieties and their derivatives, is descended from wild ancestors from the Amazon River, cultivated in ancient times in South, Central and North America, in particular Mexican Plateau, central Mexico. The peppers were introduced to Europe, via Spanish Empire, Spain and Portuguese Empire, Portugal, in the sixteenth century. The trade in paprika expanded from the Iberian Peninsula to Africa and Asia and ultimately reached central Europe through the Balkans. European cuisines in which paprika is a frequent and major ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
škembe čorba
Tripe soup or tripe stew is a soup or stew made with tripe (cow or lamb/mutton stomach). It is widely considered to be a hangover remedy. Etymology The Turkish name , meaning "tripe soup", consists of ("stomach/tripe"), ("soup"), and the possessive affix that links the two words. It came from Persian (, "rumen") and (, "soup"). Some South Slavic languages borrowed the dish name from Turkish: as () in Bulgarian and () in Macedonian, as () in Serbian and Bosnian, and ''Çorbë'' in Albanian. Southeastern Europe Tripe chorba (, , , ) is a common dish in Balkan, Eastern European and Middle Eastern cuisines. It is widely (not universally) considered to be a hangover remedy. In Greek cuisine, tripe soup is known as ''patsas'' () from Turkish () which means trotter. Trotter/() is a different soup in the Turkish cuisine. Bulgaria In Bulgaria, '' škembe čorba'' () is made with whole pork, beef or lamb tripe, boiled for a few hours, chopped in small pieces, and ret ... [...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] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include '' kebabs'', '' dolmas'', '' falafel'', '' baklava'', yogurt, '' doner kebab'', ''shawarma'' and '' mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations. Varieties * Arab cuisine * Assyrian cuisine * Bahraini cuisine * Balochi cuisine * Cypriot cuisine * Eastern Arabian cuisine * Egyptian ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern European Cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe. The cuisine of the region is strongly influenced by its climate and still varies, depending on a country. For example, East Slavic countries of the Sarmatic Plain ( Belarusian, Russian and Ukrainian cuisine) show many similarities. Characteristics According to the ''Ethnic Food Lover's Companion'', all significant Eastern European cuisines are closely connected with the political, social and economic revival of the region, following the long periods of historical turmoil. "These are substantial cuisines, meaty, rooty, smoky – part comfort food, part extravagance." Their main ingredients include eggs, used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
