|
Yahni
Yakhni (, , , , ), yahni ( Turkish), or yahniya (, Serbian, ), jahni ( Albanian) is a class of dishes traditionally prepared in a vast area encompassing South Asia, the Middle East and the Balkans. History A meat stew named ''yakhni'' originated as a Medieval Iranian cuisine. The name derives from the covered clay pot in which it was originally cooked. The meaning of the Persian word is "store of food". Different varieties of this dish later spread eastwards to Afghanistan, Uzbekistan and much later to South Asia and westwards to the Ottoman Empire reaching the Levant and the Balkans. Varieties In Iranian cuisine, ''yakhni'' is a meat stew akin to khoresh, while ''yakhni-polow'' is a pilaf cooked in a stew. In Arab (especially Palestinian), Albanian, Greek, and Turkish cuisines, it is a stew of meat, fish, or vegetables in a browned-onion base with tomatoes and olive oil. In Bulgarian cuisine, sunflower oil is used instead of olive oil. In the northern Indian subcontin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashmiri Cuisine
Kashmiri cuisine refers to the traditional culinary practices of the Kashmiris, Kashmiri people, primarily from the Kashmir Valley in the Indian-administered Jammu and Kashmir. The cuisine has strong influences from neighbouring regions in central Asia and the Indian subcontinent. Rice has been a staple food in Kashmir since ancient times. The equivalent for the phrase "bread and butter" in Kashmiri language, Kashmiri is ''haakh-batte'' (greens and rice). Kashmiri cuisine is generally meat-heavy. The region has, per capita, the highest mutton consumers in the subcontinent. In a majority of Kashmiri cooking, bread is not part of the meal. Bread is generally only eaten with tea in the morning or evening. A typical Kashmiri meal consists of a generous serving of rice (about 250 g), mutton (100 g) and vegetables (about 100 g, mostly greens) cooked in oil, and Yogurt, yoghurt (50 to 250 g). The cooking methods of vegetables, mutton, homemade cheese (paneer) ... [...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] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoresh
Khoresh () or Khoresht () is a Persian word that refers to Iranian stews, usually slow-cooked and served with rice. It’s the heart of Iranian cuisine and comes in many varieties, often named after their main ingredients. The word is a substantive of the verb ''khordan'' () "to eat" and literally means "meal". The influence of khoresh extends far beyond Iran’s borders, thanks to centuries of Persian cultural, political, and culinary influence across the region. In Iraq, stews like khoresh bamieh (okra stew) and even fesenjān have become part of local cuisine, especially in areas with close historical and religious ties to Iran. In Afghanistan, similar dishes known as qorma reflect the shared culinary heritage, often featuring the same slow-cooked technique and use of herbs or dried fruits. The Mughal Empire in South Asia, with its Persianized court culture, adopted many Iranian culinary traditions, which can still be seen in the rich, aromatic stews of North Indian and Pak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shorba
Chorba ( ; ) or shorba ( ; ) is a broad class of stews or rich soups found in national cuisines across the Middle East, Algeria, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread. Etymology The word ''chorba'' in English and in many Balkan languages is a loan from the Ottoman Turkish , which itself is a loan from Persian . The spelling ''shorba'' could be a direct loan into English from Persian or through a Central or South Asian intermediary. The word is ultimately a compound of meaning 'salty, brackish' and meaning 'stew, gruel, spoon-meat'. The former is from Parthian meaning 'salty', and the latter from Middle Persian meaning 'gruel, spoon-meat'. The etymology can be definitively tied to Persian through the cognate ; in modern Persian, while evolved to mean 'broth, stew', simply means 'soup'. It is typical for Middle Persian word-fina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Indian Subcontinent
The Indian subcontinent is a physiographic region of Asia below the Himalayas which projects into the Indian Ocean between the Bay of Bengal to the east and the Arabian Sea to the west. It is now divided between Bangladesh, India, and Pakistan. (subscription required) Although the terms "Indian subcontinent" and "South Asia" are often also used interchangeably to denote a wider region which includes, in addition, Bhutan, the Maldives, Nepal and Sri Lanka, the "Indian subcontinent" is more of a geophysical term, whereas "South Asia" is more geopolitical. "South Asia" frequently also includes Afghanistan, which is not considered part of the subcontinent even in extended usage.Jim Norwine & Alfonso González, ''The Third World: states of mind and being'', pages 209, Taylor & Francis, 1988, Quote: ""The term "South Asia" also signifies the Indian Subcontinent""Raj S. Bhopal, ''Ethnicity, race, and health in multicultural societies'', pages 33, Oxford University Press, 2007, ; Q ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olive Oil
Olive oil is a vegetable oil obtained by pressing whole olives (the fruit of ''Olea europaea'', a traditional Tree fruit, tree crop of the Mediterranean Basin) and extracting the oil. It is commonly used in cooking for frying foods, as a condiment, or as a salad dressing. It can also be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine, with wheat and grapes. Olive trees have been cultivated around the Mediterranean since the 8th millennium BC. In 2022, Spain was the world's largest producer, manufacturing 24% of the world's total. Other large producers were Italy, Greece, and Turkey, collectively accounting for 59% of the global market. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with smaller amounts of other fatty acids ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato (, ), ''Solanum lycopersicum'', is a plant whose fruit is an edible Berry (botany), berry that is eaten as a vegetable. The tomato is a member of the nightshade family that includes tobacco, potato, and chili peppers. It originated from and was domesticated in western South America. It was introduced to the Old World by the Spanish in the Columbian exchange in the 16th century. Tomato plants are vines, largely Annual plant, annual and vulnerable to frost, though sometimes living longer in greenhouses. The flowers are able to self-fertilise. Modern varieties have been bred to ripen uniformly red, in a process that has impaired the fruit's sweetness and flavor. There are thousands of cultivars, varying in size, color, shape, and flavor. Tomatoes are attacked by many insect pests and nematodes, and are subject to diseases caused by viruses and by mildew and blight fungi. The tomato has a strong savoury umami flavor, and is an important ingredient in cuisines around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' , from Latin ), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. The onion's close relatives include garlic, scallion, leek, and chives. The genus contains several other species variously called onions and cultivated for food, such as the Japanese bunching onion '' Allium fistulosum'', the tree onion ''Allium'' × ''proliferum'', and the Canada onion '' Allium canadense''. The name '' wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its first growing season. ... [...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] |
