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Çiğ Köfte
Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Edessa (modern-day Urfa). The dish is served as an appetizer or meze, and it is closely related with ''kibbeh nayyeh'' from Lebanese cuisine. ''Çiğ köfte'' is common to Armenian and Turkish cuisines. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Diyarbakır province locally prepared batches are sold by street vendors. Etymology In Turkish, ''çiğ'' means "raw" and ''köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). In Aramaic, the indigenous language of Edessa, it is called ܐܰܟܺܝܢ (Acin). Preparation Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very fine ground beef or lamb are added. This absolutel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeastern Turkey
The Southeastern Anatolia Region ( tr, Güneydoğu Anadolu Bölgesi) is a Geographical regions of Turkey, geographical region of Turkey. The most populous city in the region is Gaziantep. Other examples of big cities are Şanlıurfa, Diyarbakır, Mardin and Adıyaman. It is bordered by the Mediterranean Region, Turkey, Mediterranean Region to the west, the Eastern Anatolia Region, Turkey, Eastern Anatolia Region to the north, Syria to the south, and Iraq to the southeast. Subdivision *Middle Euphrates Section ( tr, Orta Fırat Bölümü) **Gaziantep Area ( tr, Gaziantep Yöresi) **Şanlıurfa Area ( tr, Şanlıurfa Yöresi) * Tigris Section ( tr, Dicle Bölümü) **Diyarbakır Area ( tr, Diyarbakır Yöresi) **Mardin - Midyat Area ( tr, Mardin - Midyat Yöresi) Ecoregions Terrestrial Palearctic = Temperate broadleaf and mixed forests = * Eastern Anatolian deciduous forests * Zagros Mountains forest steppe = Temperate grasslands, savannas and shrublands = * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Proto-Indo-European
Proto-Indo-European (PIE) is the reconstructed common ancestor of the Indo-European language family. Its proposed features have been derived by linguistic reconstruction from documented Indo-European languages. No direct record of Proto-Indo-European exists. Far more work has gone into reconstructing PIE than any other proto-language, and it is the best understood of all proto-languages of its age. The majority of linguistic work during the 19th century was devoted to the reconstruction of PIE or its daughter languages, and many of the modern techniques of linguistic reconstruction (such as the comparative method) were developed as a result. PIE is hypothesized to have been spoken as a single language from 4500 BC to 2500 BC during the Late Neolithic to Early Bronze Age, though estimates vary by more than a thousand years. According to the prevailing Kurgan hypothesis, the original homeland of the Proto-Indo-Europeans may have been in the Pontic–Caspian steppe of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Persian Language
Persian (), also known by its endonym Farsi (, ', ), is a Western Iranian language belonging to the Iranian branch of the Indo-Iranian subdivision of the Indo-European languages. Persian is a pluricentric language predominantly spoken and used officially within Iran, Afghanistan, and Tajikistan in three mutually intelligible standard varieties, namely Iranian Persian (officially known as ''Persian''), Dari Persian (officially known as ''Dari'' since 1964) and Tajiki Persian (officially known as ''Tajik'' since 1999).Siddikzoda, S. "Tajik Language: Farsi or not Farsi?" in ''Media Insight Central Asia #27'', August 2002. It is also spoken natively in the Tajik variety by a significant population within Uzbekistan, as well as within other regions with a Persianate history in the cultural sphere of Greater Iran. It is written officially within Iran and Afghanistan in the Persian alphabet, a derivation of the Arabic script, and within Tajikistan in the Tajik alphabet, a der ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diyarbakır
Diyarbakır (; ; ; ) is the largest Kurdish-majority city in Turkey. It is the administrative center of Diyarbakır Province. Situated around a high plateau by the banks of the Tigris river on which stands the historic Diyarbakır Fortress, it is the administrative capital of the Diyarbakır Province of southeastern Turkey. It is the second-largest city in the Southeastern Anatolia Region. As of December 2021, the Metropolitan Province population was 1,791,373 of whom 1,129,218 lived in the built-up (or metro) area made of the 4 urban districts ( Bağlar, Kayapınar, Sur and Yenişehir). Diyarbakır has been a main focal point of the conflict between the Turkish state and various Kurdish separatist groups, and is seen by many Kurds as the de facto capital of Kurdistan. The city was intended to become the capital of an independent Kurdistan following the Treaty of Sèvres, but this was disregarded following subsequent political developments. Names and etymology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Scrambled Eggs
Scrambled eggs is a dish made from eggs (usually chicken eggs) stirred, whipped or beaten together while being gently heated, typically with salt, butter, oil and sometimes other ingredients. Preparation Only eggs are necessary to make scrambled eggs,Jamie Oliver, ''Jamie's Ministry of Food: Anyone Can Learn to Cook in 24 Hours'', , 2008 but salt, water, milk, chives, cream, crème fraîche, sour cream, or grated cheese may be added. The eggs are cracked into a bowl with some salt and pepper, and the mixture is stirred or whisked: alternatively, the eggs are cracked directly into a hot pan or skillet, and the whites and yolks stirred together as they cook. Recipes disagree on whether milk, cream, or water should be added. The mixture can be poured into a hot pan containing melted butter or oil, where it starts coagulating. The heat is turned down and the eggs are stirred as they cook. This creates small, soft curds of egg. A thin pan is preferable to prevent browning. With contin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found in West Asian cuisine. Characteristics Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value (table). Culinary uses Bulgur does not require cooking, although it can be included in cooked dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Los Angeles Daily News
The ''Los Angeles Daily News'' is the second-largest-circulating paid daily newspaper of Los Angeles, California. It is the flagship of the Southern California News Group, a branch of Colorado-based Digital First Media. The offices of the ''Daily News'' are in Chatsworth, and much of the paper's reporting is targeted toward readers in the San Fernando Valley in Los Angeles. Its stories tend to focus on issues involving local San Fernando Valley businesses, education, and crime. The editor currently is Frank Pine. History Earlier titles The ''Daily News'' began publication in Van Nuys as the ''Van Nuys Call'' in 1911, morphing into the ''Van Nuys News'' after a merger with a competing newspaper called the ''News''. In 1953, the newspaper was renamed the ''Van Nuys News and Valley Green Sheet''. The front page was produced on green newsprint. During this period, the newspaper was delivered four times a week for free to readers in 14 zoned editions in the San Fernando Valley. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat (bulgur) to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanese Cuisine
Lebanese cuisine is the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and goat meat. Dishes include copious amounts of garlic and olive oil, and dishes are often seasoned with lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include '' baba ghanouj'', '' tabbouleh'', '' sfeeha'', ''falafel'' and '' shawarma''. An important component of many Lebanese meals is ''hummus'', a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include ''baklawa'', '' sfouf'' and '' ka'ak''. Some desserts are specifically prepared on special occasions; for example, '' meghli'' (rice pudding dessert, spiced with anise, caraway, and cinnamon) is served to celebrate a newborn baby in the family. '' Arak'' is an anise-flavoured liquor, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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