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Ćevapi
Ćevapi (, ) or ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Bosnia and Herzegovina and Serbia, with Bosnia and Herzegovina taking steps in branding and placing them on the list of intangible heritage, with a nomination for inclusion on the UNESCO Lists of Intangible Cultural Heritage, UNESCO List of Intangible Cultural Heritage. Ćevapi are also common in Albania, Bulgaria, Slovenia, Croatia, Kosovo, Montenegro, North Macedonia and Western Romania. They are usually served in groups of five to ten pieces on a plate or in a pita, flatbread (''lepinja'' or ''somun''), often with chopped onions, kajmak, ajvar (optional), and Edible salt, salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while Serbian ćevapčići are made of beef, Lamb and mutton, lamb, pork, or a mixture. Name and etymology The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab ( , ), kebap, kabob (alternative North American spelling), kebob, or kabab (Kashmiri spelling) is a variety of roasted meat dishes that originated in the Middle East. Kebabs consist of cut up ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). Etymology The word kebab has ancient origins. It was popularized in the West by Turks to refer to a range of grilled and broiled meat, which may be cooked on skewers, including stews, meatballs, and many other forms. The word likely came to English in the late 17th century from the Persian , partly through Hindustani, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as a paprika grown in the European Pyrenees. * It is served as a Festival, festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at Party#Dinner party, dinner parties—or as part of a Religion, religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of National identity, a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnia And Herzegovina
Bosnia and Herzegovina, sometimes known as Bosnia-Herzegovina and informally as Bosnia, is a country in Southeast Europe. Situated on the Balkans, Balkan Peninsula, it borders Serbia to the east, Montenegro to the southeast, and Croatia to the north and southwest, with a coast on the Adriatic Sea in the south. Bosnia (region), Bosnia has a moderate continental climate with hot summers and cold, snowy winters. Its geography is largely mountainous, particularly in the central and eastern regions, which are dominated by the Dinaric Alps. Herzegovina, the smaller, southern region, has a Mediterranean climate and is mostly mountainous. Sarajevo is the capital and the largest city. The area has been inhabited since at least the Upper Paleolithic, with permanent human settlement traced to the Neolithic cultures of Butmir culture, Butmir, Kakanj culture, Kakanj, and Vučedol culture, Vučedol. After the arrival of the first Proto-Indo-Europeans, Indo-Europeans, the area was populated ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kosovo
Kosovo, officially the Republic of Kosovo, is a landlocked country in Southeast Europe with International recognition of Kosovo, partial diplomatic recognition. It is bordered by Albania to the southwest, Montenegro to the west, Serbia to the north and east, and North Macedonia to the southeast. It covers an area of and has a population of approximately 1.6 million. Kosovo has a varied terrain, with high plains along with rolling hills and List of mountains in Kosovo, mountains, some of which have an altitude over . Its climate is mainly Continental climate, continental with some Mediterranean climate, Mediterranean and Alpine climate, alpine influences. Kosovo's capital and List of cities and towns in Kosovo#List, most populous city is Pristina; other major cities and urban areas include Prizren, Ferizaj, Gjilan and Peja. Kosovo formed the core territory of the Dardani, an ancient Paleo-Balkanic languages, Paleo-Balkanic people attested in classical sources from the 4th cent ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Croatia
Croatia, officially the Republic of Croatia, is a country in Central Europe, Central and Southeast Europe, on the coast of the Adriatic Sea. It borders Slovenia to the northwest, Hungary to the northeast, Serbia to the east, Bosnia and Herzegovina and Montenegro to the southeast, and shares a maritime border with Italy to the west. Its capital and largest city, Zagreb, forms one of the country's Administrative divisions of Croatia, primary subdivisions, with Counties of Croatia, twenty counties. Other major urban centers include Split, Croatia, Split, Rijeka and Osijek. The country spans , and has a population of nearly 3.9 million. The Croats arrived in modern-day Croatia, then part of Illyria, Roman Illyria, in the late 6th century. By the 7th century, they had organized the territory into Duchy of Croatia, two duchies. Croatia was first internationally recognized as independent on 7 June 879 during the reign of Duke Branimir of Croatia, Branimir. Tomislav of Croatia, Tomis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Slavic Languages
The South Slavic languages are one of three branches of the Slavic languages. There are approximately 30 million speakers, mainly in the Balkans. These are separated geographically from speakers of the other two Slavic branches (West Slavic languages, West and East Slavic languages, East) by a belt of German language, German, Hungarian language, Hungarian and Romanian language, Romanian speakers. History The first South Slavic language to be written (also the first attested Slavic language) was the variety of the Eastern South Slavic spoken in Thessaloniki, now called Old Church Slavonic, in the ninth century. It is retained as a liturgical language in Slavic Eastern Orthodox Church, Orthodox churches in the form of various local Church Slavonic language, Church Slavonic traditions. Classification The South Slavic languages constitute a Dialect continuum#South Slavic continuum, dialect continuum. Serbian, Croatian, Bosnian, and Montenegrin constitute a single dialect wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Turkish
Ottoman Turkish (, ; ) was the standardized register of the Turkish language in the Ottoman Empire (14th to 20th centuries CE). It borrowed extensively, in all aspects, from Arabic and Persian. It was written in the Ottoman Turkish alphabet. Ottoman Turkish was largely unintelligible to the less-educated lower-class and to rural Turks, who continued to use ("raw/vulgar Turkish"; compare Vulgar Latin and Demotic Greek), which used far fewer foreign loanwords and is the basis of the modern standard. The Tanzimât era (1839–1876) saw the application of the term "Ottoman" when referring to the language ( or ); Modern Turkish uses the same terms when referring to the language of that era ( and ). More generically, the Turkish language was called or "Turkish". History Historically, Ottoman Turkish was transformed in three eras: * (Old Ottoman Turkish): the version of Ottoman Turkish used until the 16th century. It was almost identical with the Turkish used by Seljuk e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; sr-Cyrl, Ajвар, ) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word , which means "salted roe, caviar" and shares an etymology with "caviar", coming from the Persian word . Before the 20th century, significant local production of ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kajmak
Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy product, dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asian cuisine, Central Asia, some Balkan cuisine, Balkan countries, some Caucasus countries, the Levant, Turkic peoples, Turkic regions, Iranian cuisine, 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 fermentation (food), 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 languages, Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic languages, Turkic. The first written re ... [...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] |
Somun
Pita ( or ; ) or pitta (British English), also known as Arabic bread (, ), as Lebanese bread and as kmaj (from the Persian ''kumaj''), is a family of yeast- leavened round flatbreads baked from wheat flour, common in the Mediterranean, Levant, and neighboring areas. It includes the widely known version with an interior pocket. In the United Kingdom, the term is used for pocket versions such as the Greek pita, used for barbecues as a souvlaki wrap. The Western name ''pita'' may sometimes be used to refer to various other types of flatbreads that have different names in their local languages, such as numerous styles of Arab ''khubz'' (). Etymology The first mention of the word in English cited in the Oxford English Dictionary was in 1936. The English word is borrowed from Modern Greek (, ), in turn from Byzantine Greek (attested in 1108), possibly from Ancient Greek () or (), both meaning , or from (, ), which may have passed to Latin as cf. pizza. In Levantine Arabic it ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
