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Turnover (food)
A turnover is a small pie, made by placing a filling on a piece of pastry dough. The dough is then folded over and sealed, and is then cooked by either baking or frying. Turnovers can be sweet or savoury and are often eaten as a sort of portable meal or dessert. Throughout the world, turnovers are known by different names, for example in Spanish speaking countries they are known as empanada, while pasty, originally a Cornish term, has spread across the globe. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing. Savoury turnovers generally contain meat, vegetables or a mixture of both, and can be made with any sort of pastry dough. Savoury turnovers are often sold as convenience foods in supermarkets. Fillings Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry refers to a variety of Dough, doughs (often enriched with fat or eggs), as well as the sweet and savoury Baking, baked goods made from them. The dough may be accordingly called pastry dough for clarity. Sweetened pastries are often described as ''Flour confections, baker's confectionery''. Common pastry dishes include pies, tarts, quiches, croissants, and Turnover (food), turnovers. The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Definitions The precise definition of the term pastry varies based on location and culture. Common doughs used to make ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bierock
Bierock is a yeast dough pastry pocket sandwich with savory filling, originating in Eastern Europe. The dish is common among the Volga German community in the United States and Argentina. It was brought to the United States in the 1870s by German Russian Mennonite immigrants. It has developed strong cultural associations with the cuisine of the Midwestern United States, particularly in Kansas and Nebraska. The soft yeast rolls contain some sugar, butter and eggs, and either warm water, milk, or a mix of both. The filling is a basic mix of onion, ground beef and cabbage which can be made more complicated by the addition of different cheese blends, condiments and seasonings like caraway seeds. Bierock is similar to both pirogi/pirozhki of Russian cuisine and börek of Turkish cuisine. There is debate about the actual etymology of the word ''bierock''. Traditionally it was supposed that ''bierock'' was derived from the Russian word ''pirog''. However, a recent theory speculates t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karipap Daging
A curry puff (; Jawi: ; ; , , ) is a snack of Southeast Asian origin. It is a small turnover containing a filling of curry, often of chicken and potatoes, in a fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. ''Pap'' or ''puff'' reflects the Fujian Chinese dialect (''pop''), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese cuisines. Many variations of the snack exist throughout Southeast Asia and India, where it is a popular snack food. Although its origins are uncertain, the snack is believed to have developed in maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the South Asian samosa during the colonial era. The curry puff is one of several "puff"-type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, root vegetables and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bedfordshire Clanger
The Bedfordshire clanger (also called the Hertfordshire clanger, Trowley dumpling, or simply the clanger) is a dish from Bedfordshire and adjacent counties in England, including Buckinghamshire and Hertfordshire."The geographical name is not quite accurate, as clangers in modified form have also been sighted in Bucks, Herts and Cambs, and in Hunts until 1974 when Hunts was abolished". Cotchin, R. "A Monumental Clanger" ''The Countryman'', vol. 87 (1982), 45-46 It dates back to at least the 19th century. The word "clanger" is related to the dialect term "clung", which Joseph Wright glossed as meaning "heavy", in relation to food.Wright ''English Dialect Dictionary'', p.669 Description The clanger is an elongated suet crust dumpling, sometimes described as a savoury type of roly-poly pudding."...bacon clanger, a roly-poly of bacon chopped up with sage and onion, and rolled in a suet crust" "Clanger: Make a suet paste with a little chopped sage leaf and salt to taste. Roll out ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chausson Aux Pommes
The ''chausson aux pommes'' (or gosette aux pommes in Belgium) is a Viennoiserie filled with applesauce. It is a form of turnover. Origin It originated in the 16th century. The legend says that after a plague epidemic that killed a part of Saint-Calais' population in 1580, the chatelaine would have offered a sort of apple pie to the survivors forced to still live there. After the end of the epidemic in Saint-Calais ( Pays-de-la-Loire region in France), considered by many as a miracle, a procession was organized to celebrate the event each first Sunday of September, including a sale of the apple pastry was organized in memory of the chatelaine's gesture. Since then, the celebration evolved but remained as a gastronomic and traditional meet up. Since the 18th century, the pastry is called ''chausson aux pommes'' after the technique used to fill the viennoiserie dough with an apple puree, just like putting on slippers. Perpetuation of the tradition In 1992, the Confrérie of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moroccan Food-02
Moroccan may refer to: * Something or someone from, or related to the country of Morocco ** Moroccans, or Moroccan people ** Moroccan Arabic, spoken in Morocco ** Moroccan Jews See also * Morocco leather Morocco leather (also known as Levant, the French Maroquin, Turkey, or German Saffian from Safi, a Moroccan town famous for leather) is a vegetable-tanned leather known for its softness, pliability, and ability to take color. It has been widely ... * * {{disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Briouat
A brioua or briwa, plural briwat () is a sweet or savory puff pastry. It is part of the Moroccan cuisine. Briouats are filled with meat (mostly chicken or lamb) or fish and shrimp, mixed with cheese, lemon and pepper. They are wrapped in warqa (a paper-thin dough) in a triangular or cylindrical shape. Briouats can also be sweet, filled with almond or peanut paste and fried, then dipped in warm honey flavored with orange blossom water. The briouats are fried or baked and then sprinkled with herbs, spices and sometimes with powdered sugar. See also * List of pastries * List of African dishes * Maghrebi cuisine Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Africa along the Mediterranean Sea, consisting of the countries of Algeria, Libya, Mauritania, Morocco, and Tunisia. Well-known dishes from the region include ''cou ... References Maghrebi cuisine Moroccan cuisine Pastries {{Morocco-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bourekas
Bourekas or burekas (),() are a popular Baking, baked pastry in Sephardic Jewish cuisine and Israeli cuisine. A variation of the Börek, burek, a popular pastry throughout southern Europe, northern Africa and the Middle East, Israeli bourekas are made in a wide variety of shapes and a vast selection of fillings, and are typically made with either puff pastry, filo dough, or brik pastry, depending on the origin of the baker. Etymology As knowledge of Ladino is lost among the younger generation of Sephardic Jews, Judeo-Spanish has become a "language of food". Food names have been described as "the last Judeo-Spanish remains" of the cultural memory of Ottoman-Sephardic heritage. The word ''boureka'' (or ''borekita'') is a Judeo-Spanish loanword from the Turkish ''börek''. Spanish does not have the front rounded Turkish ''ö'' sound, so the word becomes ''boreka''. As one Turkish food writer put it, "Ladino is the ''borekitas'' of the granmama". In Judeo-Spanish ''boreka'' origina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Triangle Byrek
Albanian may refer to: *Pertaining to Albania in Southeast Europe; in particular: **Albanians, an ethnic group native to the Balkans **Albanian language **Albanian culture **Demographics of Albania, includes other ethnic groups within the country *Pertaining to other places: **Albania (other) **Albany (other) **St Albans (other) *Albanian cattle *Albanian horse *''The Albanian'', a 2010 German-Albanian film See also * *Olbanian language * Albani people *Albaniana (other) *Alba (other) Alba is the Scottish Gaelic name for Scotland. Alba or ALBA may also refer to: Arts, entertainment and media Fictional characters * Alba (Darkstalkers), Alba ''(Darkstalkers)'', a character in the Japanese video game * Alba (The Time Traveler's ... {{Disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
''Börek'' or burek or byrek is a family of pastries or pies made in the Middle East and the Balkans. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. 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. Throughout the Balkan peninsula and in Turkey, it is commonly served with ayran or yogurt. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. Origin and names The English name ''borek'' comes from Turkish language, Turkish (Turkish pronunciation: Help:IPA/Turkish, [bœˈɾec]), while ''burek'' is used in the countries of the Yugoslavia#New states, former Yugoslavia. Forms in other languages include: ; ; ; and ; and . According to lexicographer Sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
