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Kifli
Kipferl, kifli, kiflice, or kifle is a traditional yeast bread roll that is rolled and formed into a crescent before baking. It is a common type of bread roll throughout much of central Europe and nearby countries, where it is called by different names. It is thought to be the inspiration for the French croissant, which has a very similar shape but is made with a different type of dough. Stale kipfel are used to make a sweet bread pudding called Kipfelkoch. Names The roll or pastry is called: *''Kipferl'' in Austrian German **''küpfel'' or a Meidlinger roll in Vienna *''kipfl'' in German speaking South Tyrol Italy *''kifli'' in Hungarian *''Gipfeli'' in Swiss German *''kifla'' / кифла (pl. ''kifle'' / кифле or ''kiflice'' / кифлице) in Bosnian, Croatian, and Serbian *кифла 'kifla''in Bulgarian *кифла 'kifla''in Macedonian *''kifle'' in Albanian *''giffel'' in Danish and Swedish *''rogal'' or ''rogalik'' (little horn) in Polish *''rohl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine (Hungarian language, Hungarian: ''Magyar konyha'') is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Hungarians, Magyars. Hungarian cuisine has been described as being the Pungency, spiciest cuisine in Europe. This can largely be attributed to the use of their piquant native spice, Paprika#Hungarian, Hungarian paprika, in many of their dishes. A mild version of the spice, Hungarian sweet paprika, is commonly used as an alternative. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features Paprika is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, Caraway, cara ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croissant
A croissant (, ) is a French cuisine, French pastry in a crescent shape made from a laminated yeast dough similar to puff pastry. It is a buttery, flaky, ''viennoiserie'' pastry inspired by the shape of the Austrian cuisine, Austrian ''Kifli, kipferl'', but using the French yeast-leavened laminated dough. Croissants are named for their historical crescent shape. The dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminated dough, laminating. The process results in a layered, flaky texture, similar to a puff pastry. Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since Late antiquity, antiquity. The modern croissant was developed in the early 20th century, when France, French bakers replaced the brioche dough of the ''kipferl'' with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen food, frozen, preformed bu ... [...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] |
Romanian Cuisine
Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Ottoman cuisine, Ottoman and Turkish cuisine but also a series of European cuisines in particular from the Balkan cuisine, Balkan Peninsula, Greek cuisine and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe. Romanian cuisine includes numerous holiday dishes arranged according to the mentioned season and holiday since the country has its religious roots in Eastern Orthodoxy. Romanian dishes consist of vegetables, cereals, fruits, honey, milk, dairy products, meat and game. Various kinds of dishes are available, which are sometimes included under a generic term; for example, the category ''ciorbă'' includes a wide range of soups with a characteristic sour taste. Variations include meat and vegetable soup, tripe (''ciorbă de burtă'') and calf f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine is part of the cuisine of Eastern Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with its neighboring countries, in particular with Turkish cuisine, Turkish and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including ''moussaka'', ''Đuveč, gyuvetch'', ''Kofta, kyufte'', ''baklava'', ''ayran'', and ''shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, Bulgarian wine, wines, and other alcoholic drinks such as ''rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Cuisine
Polish cuisine ( ) is a style of food preparation originating in and widely popular in Poland. Due to History of Poland, Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as ''à la polonaise''. Polish cuisine is rich in meat, especially pork, chicken and game, in addition to a wide range of vegetables, spices, fungi and mushrooms, and herbs. Polish Meals – Polish Food – Polish Cuisine . Retrieved 6 June 2011. It is also characterised by its use of various kinds of kluski, pasta, cereals, kasza, kasha and pulses. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovakian Cuisine
Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisines, cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports and with no modern means of food preservation or Food processing, processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters. These included wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. All these were usually produced and processed by families themselves with some local trade at the country markets. Wheat was ground, and bread, dumplings and noodles were made from it. Potatoes were mostly boi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of Ukrainians, the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil () from which its ingredients come, and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is red borscht, a well-known beet soup, of which many varieties exist. However, (boiled dumplings similar to Pierogi#Ukraine, pierogi) and a type of cabbage roll known as are also national favourites, and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as the "breadbaske ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Roll
A bread roll is a small, oblong individual loaf of bread served as a meal accompaniment (eaten plain or with butter). Rolls can be served and eaten whole or are also commonly cut and filled – the result of doing so is considered a '' sandwich'' in English. Europe Rolls are common throughout Europe. Even in the same languages, rolls are known by a variety of names. Some European languages have many local and dialectal terms for bread rolls. These include German language diminutives of ''Brot'' (bread) in most of western and central Germany (where they are called ''Brötchen'') and in Switzerland (where they are called ''Brötli''). Other German language terms include ''Rundstück'' ("round piece") in Hamburg and Schleswig-Holstein; ''Weckerl'' or more specific ''Semmel'' in Austria, Saxony and southern Bavaria; ''Weck'' and ''Weckle'' in much of Baden-Württemberg, Franconia and Saarland; ''Schrippe'' in Berlin and parts of Brandenburg. Some of these names reappear in other E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slovene Cuisine
Slovenian cuisine () is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The first Slovene-language cookbook was published by Valentin Vodnik in 1798. Foods and dishes Soups are a relatively recent invention in Slovenian cuisine, but there are over 100. Earlier, there were various kinds of porridge, stew and one-pot meals. The most common soups without meat were lean and plain. A typical dish is ''aleluja'', a soup made from turnip peels and a well-known dish during fasting. The most common meat soup is beef soup with noodles, which is often served on Sunday as part of a Sunday lunch (beef soup, fried potatoes, fried steak and lettuce). On feast days and holidays, there is often a choice of beef noodle soup or creamy mushroom soup. Pork is popular and common everywhere in Slovenia. Poultry is also often popular. There is a wide variety of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Norwegian Cuisine
Norwegian, Norwayan, or Norsk may refer to: *Something of, from, or related to Norway, a country in northwestern Europe *Norwegians, both a nation and an ethnic group native to Norway * Demographics of Norway *Norwegian language, including the two official written forms: ** Bokmål, literally "book language", used by 85–90% of the population of Norway **Nynorsk, literally "New Norwegian", used by 10–15% of the population of Norway * Norwegian Sea Norwegian or may also refer to: Norwegian * Norwegian Air Shuttle, an airline, trading as Norwegian ** Norwegian Long Haul, a defunct subsidiary of Norwegian Air Shuttle, flying long-haul flights * Norwegian Air Lines, a former airline, merged with Scandinavian Airlines in 1951 * Norwegian coupling, used for narrow-gauge railways *Norwegian Cruise Line, a cruise line * Norwegian Elkhound, a canine breed. * Norwegian Forest cat, a domestic feline breed *Norwegian Red, a breed of dairy cattle *Norwegian Township, Pennsylvania, USA ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
