|
Borani
Borani () is a salad dish from Iranian cuisine. It is also found in Turkish cuisine where it is associated with certain provinces like Isparta, Urfa and Van. Some versions are made with spinach and yogurt, while the Ancient Persian borani was made with eggplant, and a regional version from Urfa is made with lamb and vegetarian meatballs. Borani is also popular in the Caucasus and Afghanistan. Terminology Borani was the name of an eggplant dish in Ancient Persian cuisine. In the cuisine of Urfa province borani is a lamb and bulgur kofta dish made with chard and chickpeas, sometimes called "Urfa borani". There is also a form of the dish made with spinach and yogurt, and other versions made with different ingredients combined with yogurt. In southern Albania the term describes a baked egg and spinach dish. In Gaziantep there is version without any yogurt, called borani, and made with black-eyed peas and ground lamb. In a study on the 'Foods and Breads of the Selçuk Period' ... [...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] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Isparta
Isparta is a city in western Turkey. It is the seat of Isparta Province and Isparta District.İl Belediyesi Turkey Civil Administration Departments Inventory. Retrieved 1 March 2023. Its population is 247,580 (2022). Its elevation is 1035 m. It is known as the "City of Roses". Isparta is well-connected to other parts of Turkey via roads. lies 130 km to the south and is 350 km to the north. |
Saffron
Saffron () is a spice derived from the flower of '' Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in food. The saffron crocus was slowly propagated throughout much of Eurasia and was later brought to parts of North Africa, North America, and Oceania. Saffron's taste and iodoform-like or hay-like fragrance result from the phytochemicals picrocrocin and safranal. It also contains a carotenoid pigment, crocin, which imparts a rich golden-yellow hue to dishes and textiles. Its quality is graded by the proportion of red stigma to yellow style, varying by region and affecting both potency and value. As of 2024, Iran produced some 90% of the world total for saffron. At US$5,000 per kg or higher, saffron has long been the world's costliest spice by weight. The English word saffron likely originates from the Old French ''safran'', which ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aromanians
The Aromanians () are an Ethnic groups in Europe, ethnic group native to the southern Balkans who speak Aromanian language, Aromanian, an Eastern Romance language. They traditionally live in central and southern Albania, south-western Bulgaria, northern and central Greece, and North Macedonia, and can currently be found in central and southern Albania, south-western Bulgaria, south-western and eastern North Macedonia, northern and central Greece, southern Serbia, and south-eastern Romania (Northern Dobruja). An Aromanian diaspora living outside these places also exists. The Aromanians are known by several other names, such as "Vlachs" or "Macedo-Romanians" (sometimes used to also refer to the Megleno-Romanians). The term "Vlachs" is used in Greece and in other countries to refer to the Aromanians, with this term having been more widespread in the past to refer to all Romance-speaking peoples of the Balkan Peninsula and Carpathian Mountains region (Southeast Europe). Their ver ... [...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] |
Aromanian Cuisine
Aromanian cuisine () is the traditional cuisine of the Aromanians. The Aromanians are a small Balkans, Balkan ethnic group scattered throughout the region, living in the countries of Albania, Bulgaria, Greece, North Macedonia, Romania and Serbia. Aromanian cuisine has been strongly influenced by Mediterranean cuisine, Mediterranean and Middle Eastern cuisine. In Greece, the Aromanian village of Metsovo () stands out for the cheeses made there. The most popular cheeses from Metsovo are Metsovone and Metsovela, although other types of cheeses such as Graviera are also produced in Metsovo. Much of the cheeses coming from Metsovo are fabricated on the Tositsa Foundation Cheese Factory, operating since 1958. Aside from cheeses, some typical Metsovite dishes include meats such as kontosouvli and sausages, as well as pies with vegetables and mushrooms and bean soup, all of which can be accompanied with local wine. Outside of Metsovo, the Aromanian pie Batzina is popular in the area of A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mizrahi Jewish Cuisine
Mizrahi Jewish cuisine is an assortment of cooking traditions that developed among the Mizrahi Jewish communities of the Middle East, North Africa and Central Asia. Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats (especially lamb and chicken), and an array of spices such as cumin, turmeric, and coriander. Signature dishes include '' kubbeh'' (dumplings), pilafs, grilled meats, and stews like ''hamin.'' Jews of the Mizrahi communities cook foods that were and are popular in their host countries, while following the laws of ''kashrut''. Many dishes are brought in from their host countries and/or altered to varying degrees. The cuisine is based largely on fresh ingredients, as marketing was done in the local '' souq''. Meat is ritually slaughtered in the ''shechita'' process, and is soaked and salted. Meat dishes are a prominent feature of Shabb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Israeli Cuisine
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine.Gold, Rozann''A Region's Tastes Commingle in Israel'' (July 20, 1994) in ''The New York Times'' Retrieved 2010–02–14 It also blends together the culinary traditions of the various diaspora groups, namely those of Mizrahi Jewish cuisine, Middle Eastern Jews with roots in Jewish exodus from the Muslim world, Southwest Asia and North Africa, Sephardic Jewish cuisine, Sephardi Jews from History of the Jews in Spain, Iberia, and Ashkenazi Jewish cuisine, Ashkenazi Jews from History of the Jews in Europe, Central and Eastern Europe. The country's cuisine also incorporates food and drinks traditionally included in other Middle Eastern cuisines (e.g., Iranian cuisine from Persian Jews and Turkish cuisine from Turkish Jews in Israel, Turkish Jews) as well as in Medite ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and Game (hunting), game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic cuisines, Turkic, Iranian cuisine, Iranian, and Eastern European cuisine, Eastern European, and many dishes of Armenian cuisine, Armenian and Georgian cuisine, Georgian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tzatziki
Tzatziki (, , ), also known as ''cacık'' () or ''tarator'', is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. Etymology The word ''tzatziki'' appeared in English around the mid-20th century as a loanword from Modern Greek (), which in turn comes from the Turkish word . The root is likely related to several words in West Asian languages. Persian ' () refers to various herbs used for cooking, and Kurdish jaj or ژاژ refers to the caraway herb. That word is combined with the Turkish diminutive suffix ''-cık'' to yield ''cacık''. It may be related to an Armenian word, ''cacıg''. According to Sevan Nişanyan the Armeni ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
