|
Kavurma
Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. It is present in cultures and cuisines of Turkey and neighbouring countries, including the Balkans, most notably in Serbia and Bulgaria. Etymology Its name comes from the Turkic word for the technique of frying, ''qawirma'' (" fried thing")Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p.254 which subsequently was adopted into other languages such as Persian, Arabic, and Urdu-Hindi. ("kavurma" (frying) is decidedly a Turkish word and ..it is widely used with minor changes in Arabic, Persian and Urdu") Through these, the word - ''kavurma'' in the modern Turkish language - was the root of the names for o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korma
Korma or qorma (; ; ; ; ) is a dish with its origin in the Indian subcontinent, consisting of meat or vegetables braised with yogurt, water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of the Hindi-Urdu ''qormā'' (क़ोरमा, قورمہ), meaning " braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish."korma" Merriam-Webster, accessed 30-01-18 All these words, and the names of dishes such as the ian g ... [...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] |
Kuurdak
Kuurdak (, Quyrdaq, , ; Говурдак, , , ), transliterated with various spellings, is a traditional meat dish made in Central Asia. The name comes from a nominalization of the word "roast", "fried", referring to how the food is made. It is described as "stewed brown meat". Kuurdak is known in Turkish cuisine as kavurma usually made from lamb, mutton, beef, or sheep liver, or sometimes with vegetables. See also * 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 domestic sheep (species ''Ovis aries'') at different ages. A sheep in its first year is called a lamb, and its meat is also called ... * References Kazakh cuisine Soviet cuisine Kyrgyz cuisine Uzbekistani cuisine Lamb dishes National dishes Turkmen cuisine Mongolian cuisine {{CAsia-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Serbian Cuisine
Serbian cuisine () is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Greeks and the Byzantine Empire, the Ottomans, and Serbia's Balkan neighbours, especially during the existence of Yugoslavia. Historically, Serbian food develops from pastoral customs that involved the keeping of sheep in mountain highlands, in a climate and regional context that favoured animal husbandry over vegetable farming; Serbian food is therefore traditionally richer in animal products and basic grains—corn, wheat and oats—than fresh vegetable dishes. Following the abandonment of widely practiced pastoral lifestyles, Serbian food emerged through the Middle Ages heavily dependent not on lamb or mutton, but on the keeping of pigs for the annual cull and the production of various cured meats, such as sausages, bacon and ham products. The Serbian government has passed laws ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French language, French word ''wikt:confire#French, confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of food preservation, preservation. Confit, as a cooking term, describes the process of cooking food in fat, whether it be grease or oil, at a lower temperature compared to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Et ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum
''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to the Americas, cultivated worldwide for their edible fruit, which are generally known as "peppers" or "capsicum". Chili peppers grow on five species of ''Capsicum''. Bell peppers, Sweet or bell peppers and some chili peppers are ''Capsicum annuum'', making it the most cultivated species in the genus. History ''Capsicum'' is native to South America and Central America. These plants have been evolving for 17 million years. It was domesticated and Mesoamerican agriculture, cultivated at least since 3000 BC, as evidenced by remains of chili peppers found in pottery from Puebla and Oaxaca. Etymology and names The generic name may come from Latin , meaning 'box', presumably alluding to the pods; or possibly from the Greek language, Greek word , , 'to gulp'. The name ''pepper'' comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, ''Piper ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qovurma
Qovurma is a cooked dish that is part of the cuisine of Azerbaijan. There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables. Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent, although both names are derived from the same Turkic root.Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p.254 Etymology The word "qovurma" is one of many, in several languages, thought to have descended from a prototypical Turkic root ''qawirma'', first recorded in the 13th century,Perry (2009), p.257, citing Athir al-Din abu Hayyan al-Andalusi, ''Kitab al-Idrak li-Lisan al-Atrak'' and which may have been spread across the region by the upper classes in the Timurid era. Preparation In Azerbaijan, "qovurma" refers to a number of related dishes, most of which are begun by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shepherd
A shepherd is a person who tends, herds, feeds, or guards flocks of sheep. Shepherding is one of the world's oldest occupations; it exists in many parts of the globe, and it is an important part of Pastoralism, pastoralist animal husbandry. Because the occupation is so widespread, many religions and cultures have symbolic or metaphorical references to shepherds. For example, Jesus called himself the Good Shepherd, and ancient Greek mythologies highlighted shepherds such as Endymion (mythology), Endymion and Daphnis. This symbolism and shepherds as characters are at the center of pastoral literature and art. Origins Shepherding is among the oldest occupations, beginning some 5,000 years ago in Asia Minor. Sheep were kept for their milk, their sheep meat, meat and especially their wool. Over the next thousand years, sheep and shepherding spread throughout Eurasia. Henri Fleisch tentatively suggested that the Shepherd Neolithic industry (archaeology), industry of Lebanon m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urfa Biber
Urfa biber (also known as isot pepper, ) is a spice prepared from landrace ''Capsicum annuum'' in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste. Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper. The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chili peppers, but provides a more lasting build of heat. The pungency of the urfa biber is 7,500 SHU on the Scoville scale. The Urfa pepper is a protected geographic indication in Turkey, with the official name "Urfa isot pepper" (''Urfa isot biberi''). Etymology According to the lexicographer Sevan Nişanyan, the name ''isot'' evolved from ''ısı ot'' (), mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
