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Aush
Aush ( ; ), properly romanized as , is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani, Turkish, and South Caucasian cuisines. Etymology The spelling of the name of this dish varies in English and can include ''aush'', ''āsh'', ''ashe'', ''ashe'', ''āshe'', ''aash'', or ''osh''. Aush means "thick soup" in Iranian languages. The noun "cook" translates to "Ashpaz" () in Persian. The word is a combination of two Persian words of "aush" and "paz" and literally means "a person who cooks aush". Also the word "kitchen" in Persian is "Ashpazkhaneh" () literally meaning "cookhouse". History This Persian dish has its roots in ancient times, with some accounts tracing it to the Sasanian Empire from the 3rd to the 7th century AD. Aush was originally a humble peasant food that arose due to the need for sustenance in a challenging agricultural environment. Aush plays a prominent role in Iranian celebrat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Afghan Cuisine
Afghan cuisine is influenced by Persian, Central Asian and South Asian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is halal and mainly based on mutton, beef, poultry and fish with rice and Afghan bread. Accompanying these are common vegetables and dairy products, such as milk, yogurt, whey, and fresh and dried fruits such as apples, apricots, grapes, bananas, oranges, plums, pomegranates, sweet melons, and raisins. The diet of most Afghans revolves around rice-based dishes, while various forms of naan are consumed with most meals. Tea is generally consumed daily in large quantities, and is a major part of hospitality. The culinary specialties reflect the nation's ethnic and geographic diversity. The national dish of Afghanistan is '' Kabuli palaw'', a rice dish cooked with raisins, carrots, nuts, and lamb or beef. Background The cuisine of Afghanistan is ''halal'' and has elements from various places: for example, ''garam masala'' from India ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aush Reshteh
''Ash reshteh'' or a''sh-e-reshteh'' () is a type of ''āsh'' (Iranian thick soup) featuring reshteh (thin noodles), kidney beans, chick peas, herbs, and kashk (a sour dairy product, made from cooked or dried yogurt) commonly made in Iran. Hot, fried garlic, onion, or mint are used as edible garnishes. Varieties There are more than 50 types of thick soup (ash) in Iranian cooking, this being one of the more popular types. The ingredients used are reshteh (thin noodles), kashk (a whey-like, fermented dairy product), herbs such as parsley, spinach, dill, spring onion ends and sometimes coriander, chick peas, black eye beans, lentils, onions, flour, dried mint, garlic, oil, salt and pepper. This is a soup that is vegetarian but can easily be made vegan by omitting the kashk; alternatively, meat can be added. History Ash reshteh has its origins in the distant past, with the recipe evolving and transforming over the centuries. By the year 500 A.D., the addition of noodles to the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caucasian Cuisine
The following dishes and beverages are part of the cuisine of the Caucasus, including Armenia, Azerbaijan, Georgia (country), Georgia and the North Caucasus. Traditional dishes Cheese * Ashvlagwan ''(Ашвлагуан)'' — Abkhazian cuisine, Abkhaz smoked cheese, similar to sulguni. * Chanakh ''(չանախ)'' — Armenian brined cheese with a sharp, salty flavor and dense texture * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Circassian cheese, Adyga kwae ''(Адыгэ Къуае)'' — Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' — Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Earon tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Kanach panir ''(կանաչ պանիր)'' — Mold-ripened Armenian c ... [...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] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mentha
''Mentha'', also known as mint (from Greek , Linear B ''mi-ta''), is a genus of flowering plants in the mint family, Lamiaceae. It is estimated that 13 to 24 species exist, but the exact distinction between species is unclear. Hybridization occurs naturally where some species' ranges overlap. Many hybrids and cultivars are known. The genus has a subcosmopolitan distribution, growing best in wet environments and moist soils. Description Mints are aromatic, almost exclusively perennial herbs. They have wide-spreading underground and overground stolons and erect, square, branched stems. Mints will grow tall and can spread over an indeterminate area. Due to their tendency to spread unchecked, some mints are considered invasive. The leaves are arranged in opposite pairs, from oblong to lanceolate, often downy, and with a serrated margin. Leaf colors range from dark green and gray-green to purple, blue, and sometimes pale yellow. The flowers are produced in long bracts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spring Onion
Scallions (also known as green onions and spring onions) are edible vegetables of various species in the genus ''Allium''. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions. The leaves are eaten both raw and cooked. Scallions produce hollow, tubular, green leaves that grow directly from the bulb, which does not fully develop. This is different to other ''Allium'' species where bulbs fully develop, such as commercially available onions and garlic. With scallions, the leaves are what is typically chopped into various dishes and used as garnishes. Etymology and naming The names ''scallion'' and ''shallot'' derive from the Old French ''eschalotte'', by way of ''eschaloigne'', from the Latin ''Ascalōnia caepa'' or "Ascalonian onion", a namesake of the ancient Eastern Mediterranean coastal city of Ascalon. Other names used in various parts of the world include spring onion, green onion, t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dill
Dill (''Anethum graveolens'') is an annual herb in the celery family Apiaceae. It is native to North Africa, Iran, and the Arabian Peninsula; it is grown widely in Eurasia, where its leaves and seeds are used as a herb or spice for flavouring food. Etymology The word ''dill'' and its close relatives are found in most of the Germanic languages; its ultimate origin is unknown. Taxonomy The genus name ''Anethum'' is the Latin form of Greek ἄνῑσον / ἄνησον / ἄνηθον / ἄνητον, which meant both "dill" and " anise". The form 'anīsum' came to be used for anise, and 'anēthum' for dill. The Latin word is the origin of dill's names in the Western Romance languages ('anet', 'aneldo' etc.), and also of the obsolete English 'anet'. Botany Dill grows up to from a taproot like a carrot. Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, long with ultimate leaf divisions measuring broad, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spinach
Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to Central Asia, Central and Western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common vegetable consumed either fresh or after storage, using Food preservation, preservation techniques by canning, Freezing (food), freezing, or Dehydrated food, dehydration. It may be eaten cooked or raw, and the taste differs considerably; the high oxalate content may be reduced by steaming. It is an annual plant (rarely biennial plant, biennial), growing as tall as . Spinach may Overwintering, overwinter in temperate regions. The leaf, leaves are alternate, simple, ovate to triangular, and very variable in size: long and broad, with larger leaves at the base of the plant and small leaves higher on the flowering stem. The flowers are inconspicuous, yellow-green, in diameter, and mature into a small, hard, dry, lumpy fruit cluster across containing several see ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum''), is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. It has been introduced and naturalisation (biology), naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable. It is believed to have been originally grown in Sardinia, and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period. Parsley is widely used in European cuisine, European, Middle Eastern cuisine, Middle Eastern, and American cuisine. Curly-leaf parsley is often used as a garnish (food), garnish. In Central European cuisine, central Europe, Eastern European cuisine, eastern Europe, and southern Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lentil
The lentil (''Vicia lens'' or ''Lens culinaris'') is an annual plant, annual legume grown for its Lens (geometry), lens-shaped edible seeds or ''pulses'', also called ''lentils''. It is about tall, and the seeds grow in Legume, pods, usually with two seeds in each. Lentil seeds are used around the world for culinary purposes. In cuisines of the Indian subcontinent, where lentils are a staple food, staple, split lentils (often with their hulls removed) known as ''dal'' are often cooked into a thick curry that is usually eaten with rice or roti. Lentils are commonly used in stews and soups. Botanical description Name Many different names in different parts of the world are used for the crop lentil. The first use of the word ''lens'' to designate a specific genus was in the 17th century by the botanist Joseph Pitton de Tournefort, Tournefort. The word "lens" for the lentil is of classical Roman or Latin origin, possibly from a prominent Roman family named Lentulus, just as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
