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Flia
Flia or flija ( Albanian indefinite form: fli) is an Albanian dish typical of northern Albania and of the cuisine of Kosovo. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see '' fli''). Flia is prepared in the shape of the Sun (Albanian Dielli) also featuring sunbeams. Tradition March 17, which falls within the traditional Albanian festivities of Verëza ( spring equinox), is recognized as "Flia Day" in which families invite their relatives for preparing and eating flia. It is assumed that flia began to be prepared by Albanians for Verëza as a sacrifice to the Sun-god. Preparation Flia requires very simple ingredients, although it takes a rather long time to prepare. The ingredients are: flour, water, butter, yogurt, eggs, oil and salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dielli (Albanian Paganism)
Dielli ( Albanian indefinite form Diell), the Sun, holds the primary role in Albanian pagan customs, beliefs, rituals, myths, and legends. Albanian major traditional festivities and calendar rites are based on the Sun, worshiped as the god of light, sky and weather, giver of life, health and energy, and all-seeing eye. In Albanian tradition the fire – '' zjarri'', evidently also called with the theonym Enji – worship and rituals are particularly related to the cult of the Sun. Ritual calendar fires or bonfires are traditionally kindled before sunrise in order to give strength to the Sun and to ward off evil. Many rituals are practiced before and during sunrise, honoring this moment of the day as it is believed to give energy and health to the body. As the wide set of cultic traditions dedicated to him indicates, the Albanian Sun-god appears to be an expression of the Proto-Indo-European Sky-god ( Zot or Zojz in Albanian). Albanians were firstly described in written source ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Cuisine
Albanian cuisine is a representative of the cuisine of the Mediterranean cuisine, Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables, and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since Classical antiquity, antiquity throughout the country particularly along the coasts. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian Kanun (Albania), code of honor, called Besa (Albanian culture), ''besa'', resulted to look after guests and strangers as an act of recognition and gratitude. Alb ... [...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] |
Cuisine Of Kosovo
The cuisine of Kosovo is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to Albanians being the main ethnic group in Kosovo, it is mainly an expression of Albanian cuisine, also adopting some elements of other Balkan countries. Bread, dairy, meat, fruits and vegetables are important staples in Kosovan cuisine. With diversity of recipes, the Kosovan daily cuisine adjusts well to the country's occasional hot summers and the frequent long winters. As a result of its continental climate, fresh vegetables are consumed in summer while pickles throughout autumn and winter. Breakfast in Kosovo is usually light, consisting primarily of a croissant with coffee, sandwiches, scrambled eggs, omelettes, petulla or toast with salami, processed cheese, lettuce and tea. Cereals with milk, waffles, pretzels and homemade pancakes with honey or marmalade are also frequently consumed especially by children. Dishes Common d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sač
A Sač ( cyrl, Сач; ) is a large metal or ceramic lid like a shallow bell with which bread dough or various dishes to be baked are covered, and over which ashes and live coals are placed. Dishes prepared in a ''sač'' are evenly cooked, retain their juiciness, and are praised for their rich flavour. ''Sač'' can also refer to a dish made of meat, vegetables and potatoes, baked in ''sač'' oven. Origin The bell itself probably comes from the ''saj'', a curved metal utensil used on its convex side for flatbread baking, and with the concave side employed similarly to a wok in the Middle East and large parts of Asia. History Traditionally, the ''sač'' was a simple, primitive oven for baking various foods used by less well-off families who could not afford a stove in their homes, and the lid itself often doubled as a plate for flatbread baking. Today, the baking appliance is commonly used by restaurants all over Turkey and the Balkan Peninsula –Albania, Bulgaria, Bosnia an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written records of the word ''kaymak'' is in the of Mahmud al-Kashgari. The word remains as in Mongolian, which refers to a fried clotted cream, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flour
Flour is a powder made by Mill (grinding), grinding raw grains, List of root vegetables, roots, beans, Nut (fruit), nuts, or seeds. Flours are used to make many different foods. Cereal flour, particularly wheat flour, is the main ingredient of bread, which is a staple food for many cultures. Maize flour, Corn flour has been important in Mesoamerican cuisine since ancient times and remains a staple in the Americas. Rye flour is a constituent of bread in both Central Europe and Northern Europe. Cereal flour consists either of the endosperm, cereal germ, germ, and bran together (whole-grain flour) or of the endosperm alone (refined flour). ''Meal'' is either differentiable from flour as having slightly coarser particle size (degree of comminution) or is synonymous with flour; the word is used both ways. The Centers for Disease Control and Prevention, CDC has cautioned not to eat raw flour doughs or batters. Raw flour can contain harmful bacteria such as ''E. coli'' and needs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
March Equinox
The March equinox or northward equinox is the equinox on the Earth when the subsolar point appears to leave the Southern Hemisphere and cross the celestial equator, heading northward as seen from Earth. The March equinox is known as the vernal equinox (or spring equinox) in the Northern Hemisphere and as the autumnal equinox (or fall equinox) in the Southern Hemisphere. On the Gregorian calendar at 0° longitude, the northward equinox can occur as early as 19 March (which happened most recently in 1796, and will happen next in 2044), and it can occur as late as 21 March (which happened most recently in 2007, and will happen next in 2102). For a common year the computed time slippage is about 5 hours 49 minutes ''later'' than the previous year, and for a leap year about 18 hours 11 minutes ''earlier'' than the previous year. Balancing the increases of the common years against the losses of the leap years keeps the calendar date of the March equinox from drifting more than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Paganism
Albanian paganism comprises the pagan customs, beliefs, rituals, myths and legends of the Albanian people. The elements of Albanian mythology are of ancient Paleo-Balkanic origin and almost all of them are pagan. Ancient paganism persisted among Albanians, and especially within the inaccessible and deep interior – where Albanian folklore evolved over the centuries in a relatively isolated tribal culture and society – it has continued to persist, or at most it was partially transformed by the Christian, Muslim and Marxist beliefs that were either to be introduced by choice or imposed by force.; ; ; . The Albanian traditional customary law ( Kanun) has held a sacred – although secular – longstanding, unwavering and unchallenged authority with a cross-religious effectiveness over the Albanians, which is attributed to an earlier pagan code common to all the Albanian tribes. Indeed, the Kanun contains several customary concepts that clearly have their origins in pagan beliefs, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food), spread, melted as a condiment, and used as a Cooking fat, fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including Sheep milk, sheep, Goat milk, goats, Buffalo milk, buffalo, and Yak milk, yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Dairy salt, Salt has been added to butter since antiquity to help Food preservation, preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times, salt may be added for taste and food coloring added for color. Kit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
