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Shelpek
Shelpek (; ; ; ; ) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as kaymak, baking soda, salt and vegetable oil. The dough is shaped into flat disks and fried in hot vegetable oil until it becomes a golden color. Shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. The recipe to prepare the dough in the given case is similar to the one used for baursak. See also * Qistibi very similar turnover * Chiburekki very similar turnover * Haliva * Börek * Fried dough * Gözleme * Khuushuur * Lángos * Lörtsy * Pastel (food) * Puri (food) * Qutab * Samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ... References ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kazakh Cuisine
Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various Dairy products, milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and horses, relying on these animals for transportation, clothing, and food. The cooking techniques and major ingredients have been strongly influenced by the nation's nomadic way of life. For example, most cooking techniques are aimed at long-term Food preservation, preservation of food. There is a large practice of salting and drying meat so that it will last, and there is a preference for sour milk, as it is easier to save in a nomadic lifestyle. Meat in various forms has always been the primary ingredient of Kazakh cuisine, and traditional Kazakh cooking is based on boiling. Horse and mutton are the most popular forms of meat and are most often served in large uncut pieces which have been boiled. Kazakhs cared especially for hor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbreads
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread. A serving of 85g (~3 ounces) of pita bread has 234 calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would subsequently spread to other regions of the world. In 2018, charred bread crumbs were found at a N ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baursak
Boortsog, baursaki, borsok or boorsok is a type of fried dough food found in the cuisines of Central Asian cuisine, Central Asia, Idel-Ural, Mongolian cuisine, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajiks, Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. Adopted by Cossack cuisine as "bursak". Boortsog is often eaten as a dessert, with syrup, jam, or honey. They may be thought of as cookies or biscuits; since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, boorsok is often eaten alongside chorba. Uštipci ( sr-Cyrl, Уштипци, ) are doughnut-like fried dough balls popular in Bosnia and Herzegovina, Croatia, North Macedonian, North Macedonia, Serbia, Srem District, espec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Puri (food)
Puri, also poori, is a type of Deep fry, deep-fried bread, made from leavening agent, unleavened whole-wheat flour, originated from the Indian subcontinent. Puris are most commonly served as breakfast or snacks. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in Hindu prayer as prasadam. When hosting guests it is common in some households to serve puri in place of roti, as a small gesture of formality. Puri is often eaten in place of roti on special holidays. Name The name ''Puri'' derives from the Sanskrit word पूरिका (pūrikā), from पूर (pūra) "filled". In other South Asia, South Asian languages it is known as: Urdu language, Urdu and Marathi language, Marathi: پوری (''pūrī''), Dogri language, Dogri and Hindi: पूरी (''pūrī'') or पूड़ी (''pūṛī''), Kumaoni language, Kumaoni: लगड (''lagaḍ''), (''poori''), (''pūri''), Gujarati language, Guja ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lángos
Lángos () is a typical Hungarian food. Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.June Meyers Authentic Hungarian Heirloom Recipes Cookbook Etymology and history The name comes from ''láng'', the Hungarian language, Hungarian word for flame. Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to of dough. Because the bread loaf, typical to Hungary, was each, traditionally they used to bake smaller () "cipó" rolls for the evening and the next day. The name lángos (meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch. Variations The dough for lángos is made of water or milk, flour, Baker's yeast, yeast, and salt. The ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fried Dough
Fried dough is a North American food associated with outdoor food stands in carnivals, amusement parks, fairs, rodeos, and seaside resorts. "Fried dough" is the specific name for a particular variety of fried bread made of a yeast dough; see the accompanying images for an example of use on carnival-booth signs. Fried dough is also known as fry dough, fry bread ( bannock), fried bread, doughboys, elephant ears, beaver tails, scones, pizza fritte, frying saucers (in the case of smaller pieces). These foods are virtually identical to each other and some yeast dough versions of beignets, and recognizably different from other fried dough foods such as doughnuts or fritters. Regional variants In Canadian cuisine, pieces of fried dough are sometimes called . According to Bill Castleman, a writer of books on Canadian word origins, the name referred to quick-baked dough "especially in early 19th-century places where people might camp for one night and where there was no fryin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Serving size, serving of 85g (~3 ounces) of pita bread has 234 Calorie, calories. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, Comal (cookware), comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest food processing, processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus Valley Civilisation, Indus civilization. The origin of all flatbread baking systems are said to be from the Fertile Crescent in West Asia, where they would su ... [...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] |
Lörtsy
Lörtsy () is a thin, half-moon shaped pastry originally invented in Savonlinna, eastern Finland. It can be made with a variety of fillings; the most common ones are either a savoury meat filling or a sweet apple filling. A meat lörtsy contains a meat and rice filling similar to the Finnish meat pie. Street vendors may offer it with the same condiments as the meat pie, such as a pickled cucumber and chopped raw onion, and with an optional hot dog sausage. When served with condiments on the street, it is folded around them like a taco. The apple lörtsy contains a sweet apple jam, and resembles a jam doughnut. The lörtsy is associated with eastern Finland, particularly the region of Southern Savonia, but nowadays can be found all over Finland from street vendors and in some supermarkets. See also * Kalakukko () is a traditional Finland, Finnish dish from the region of Savonia (historical province), Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uzbekistani Cuisine
Demographic features of the population of Uzbekistan include population growth, population density, ethnicity, education level, health, economic status, religious affiliations, and other aspects of the population. The nationality of a person from Uzbekistan is Uzbekistani, while the ethnic Uzbek majority call themselves Uzbeks. Much of the data is estimated because the last census was carried out in Soviet times in 1989. Overview Uzbekistan is Central Asia's most populous country. Its 36.8 million people (as of January 2024) comprise nearly half the region's total population. The population of Uzbekistan is very young: 30.1% of its people are younger than 14. According to official sources, Uzbeks comprise a majority (84.4%) of the total population. Other ethnic groups, as of 1996 estimates, include Russians (2.1% of the population), Tajiks (4,8%), Kazakhs (3%), Karakalpaks (2.5%), and Tatars (1.5%). Uzbekistan has an ethnic Korean population that was forcibly relocated to th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkmen Cuisine
Turkmen cuisine, the cuisine of Turkmenistan, is similar to that of the rest of Central Asia. Turkmen Nomad, seminomadic culture revolved around animal husbandry, especially sheep herding, and accordingly Turkmen cuisine is noted for its focus on meat, particularly mutton and lamb. One source notes, The nomadic past has left a very noticeable trace in Turkmen cuisine - the basis of the diet is meat: lamb, meat of gazelles, non-working camels, wild fowl, chicken. Beef is consumed much less frequently because this food appeared on the table much later, Turkmens don't eat horse meat at all. Turkmen cuisine does not generally use spices or seasonings other than salt and black pepper, and is typically cooked with large amounts of widely available cottonseed oil. A description of Turkmen foods presented at an annual culinary festival included "...more than 15 kinds of soup, meat and fish delicacies, ruddy ichlekli (meat pies), appetizing gutaps with different fillings (pumpkin, spinac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyrgyz Cuisine
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors. Traditional Kyrgyz food revolves around mutton, beef and horse meat, as well as various dairy products. The preparation techniques and major ingredients have been strongly influenced by the nation's historically nomadic way of life. Thus, many cooking techniques are conducive to the long-term preservation of food. Mutton and beef are the favorite meats, although in modern times many Kyrgyz are unable to afford them regularly. Kyrgyzstan is home to many different nationalities and their various cuisines. In larger cities, such as Bishkek, Osh, Jalal-Abad, and Karakol, various national and international cuisines can be found. Non-Kyrgyz cuisines that are particularly common and popular in Kyrgyzstan include Uyghur, Dungan, Uzbek, and Turkish cuisines, representing the largest minorities in the country. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
