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Türlü
Türlü is a casserole of Turkish cuisine. It is made of stewed vegetables and may also include stewed meat. Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou or tourlou tourlou in Greece, and as turli tava in North Macedonia. The name derives from Old Turkic word ''türlüg'' meaning "variety". Türlü may be cooked in a clay cooking pot called güveç. This type is called ''türlü güveç'' in Turkey and in Bulgaria. The Macedonian version, ''turli tava'', is traditionally made in a similar earthenware cooking pot, called ''tava''. The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants and okra. Green beans, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef, lamb or veal, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper or crushed red pepper, tomato paste ... [...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] |
Ratatouille
Ratatouille ( , ; ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), bell pepper, and some combination of leafy green herbs common to the region, such as chives or fennel. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Güveç
Güveç () is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Construction Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired. The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay. Dishes Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria Bulgaria, officially the Republic of Bulgaria, is a country in Southeast Eu ... [...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] |
Turkish Stews
Turkish may refer to: * Something related to Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities in the former Ottoman Empire * The word that Iranian Azerbaijanis use for the Azerbaijani language * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era * Turkish, a character in the 2000 film '' Snatch'' See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey * Turkic languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardi Jewish Cuisine
Sephardic Jewish cuisine, belonging to the Sephardic Jews—descendants of the Jewish population of the Iberian Peninsula until their expulsion in 1492—encompassing traditional dishes developed as they resettled in the Ottoman Empire, North Africa, and the Mediterranean, including Jewish communities in Turkey, Greece, Bulgaria, North Macedonia, and Syria, as well as the Sephardic community in the Land of Israel. It may also refer to the culinary traditions of the Western Sephardim, who settled in Holland, England, and from these places elsewhere. The cuisine of Jerusalem, in particular, is considered predominantly Sephardic. Sephardic Jewish cuisine preserves medieval traditions while also incorporating dishes developed in the regions where Sephardic Jews resettled after the expulsion. Notable dishes include '' bourekas'' (savory pastries), eggplant-based dishes, ''medias'' (halved vegetables filled with meat or cheese and cooked in tomato sauce), stuffed vegetables, '' agr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950), and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi cuisine, Maghrebi, Egyptian cuisine, Egyptian, Levantine cuisine, Levantine, Ottoman cuisine, Ottoman (Turkish cuisine, Turkish), Greek cuisine, Greek, Italian cuisine, Italian, French cuisine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisto
Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or Zucchini, courgettes, green and red Capsicum, peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of Jamon, cured ham. It is also used as the filling for empanadas, pasties and tartlets (empanadillas). The dish is sometimes formally named ''pisto manchego'', from its origins in the historical region of La Mancha (mostly situated in the region of Castilla La Mancha); it is also found in similar versions in Extremadura (''pisto extremeño''). ''Pisto a la Bilbaína'', from Bilbao in the Basque Country (autonomous community), Basque Country, is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs. See also *Galayet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pinakbet
(also called ) is a traditional Filipino cuisine, Filipino vegetable dish that originates from the Ilocos Region of the Philippines. The dish consists of a variety of vegetables and flavored with Bugguong, bugguóng munamón (bagoóng isdâ or fermented anchovies) or armáng (alamáng or fermented Shrimp paste, shrimp or Shrimp paste, krill paste). It is commonly served as a side dish and is often accompanied by rice and grilled or fried meat or seafood. Etymology The etymology of ''pinakbet'' traces back to the Ilocano language, Iloco (Ilocano) word ''pinakebbet'', which is derived from the root word ''kebbet'', meaning ''"shriveled"'' or ''"dried up."'' This refers to the visual transformation of the vegetables as they cook, where their moisture evaporates and they shrink in size. The prefix ''pina-'' in Ilocano often conveys a sense of something being done or prepared, giving the term ''pinakebbet'' the meaning of vegetables that have been "shriveled" or "shrunk" through ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoresh
Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substantive of the verb ''khordan'' () "to eat" and literally means "meal". The influence of khoresh extends far beyond Iran’s borders, thanks to centuries of Persian cultural, political, and culinary influence across the region. In Iraq, stews like khoresh bamieh (okra stew) and even fesenjān have become part of local cuisine, especially in areas with close historical and religious ties to Iran. In Afghanistan, similar dishes known as qorma reflect the shared culinary heritage, often featuring the same slow-cooked technique and use of herbs or dried fruits. The Mughal Empire in South Asia, with its Persianized court culture, adopted many Iranian culinary traditions, which can still be seen in the rich, aromatic stews of North Indian and Pak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghivetch
Ghivetch (, , , , , / , , ) is a traditional Balkan cuisine, Balkan autumn vegetable stew most closely associated with Moldovan cuisine, Moldova, where it is a national dish. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The ''Washington Post'' in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews". Origins Ghivetch is known throughout the Balkan cuisine, Balkans as a traditional autumn vegetable stew, but it is most closely associated with Moldovan cuisine, Moldova and Bulgarian cuisine, Bulgaria. It is a national dish of Moldova, where it is called ''ghiveci''. It is a dish eaten by Danube Swabians. Ingredients Ghivetch is often made only with vegetables, sometimes as many as 40, but versions exist that include meat, fish, poultry and dairy. In the Western Balkans it is often consumed wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanakhi
Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrpoligraf Publ. House, 1978 ; English edition: V.V. Pokhlebkin, ''Russian Delight: A Cookbook of the Soviet People'', London: Pan Books, 1978 dish of lamb stew with tomatoes, aubergines, potatoes, greens, and garlic. Preparation Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. The lamb is placed in the pot with the already-melted butter. Onions, eggplants, potatoes, chopped greens, and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours. See also * Chakapuli * Piti * Ghivetch * Türlü * List of lamb dishes This is a list of the popular lamb and mutton dishes and foods worldwide. Lamb and mutton are terms for the meat of dome ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
