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İçli Pide
İçli Pide (Turkish: İçli Pide) is a savory dish of Middle Eastern origin consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as meat, kaşar, beyaz peynir etc.), which is then baked at a high temperature, traditionally in a wood-fired oven. A person who makes pide is known as a pideci. Variations *Pide with peynir (''Peynirli pide'') *Pide with beef (''Etli pide'') *Pide with kaşar (''Kaşarlı pide'') *Pide with sucuk (''Sucuklu pide'') *Pide with pastırma (''Pastırmalı pide'') *Pide with peynir and egg (''Peynirli yumurtalı pide'') *Pide with beef and egg (''Etli yumurtalı pide'') *Pide with kaşar and egg (''Kaşarlı yumurtalı pide'') *Pide with sucuk and egg (''Sucuklu yumurtalı pide'') *Pide with pastırma and egg (''Pastırmalı yumurtalı pide'') *Pide with tahin (''Tahinli pide'') *Pide with garlic (''Sarımsaklı pide'') Regional Pide Styles *Karadeniz ... [...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] |
Tahin
Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Sesame paste (though not called tahini) is also used in some East Asian cuisines. Etymology ''Tahini'' is of Arabic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''t'china'' . It is derived from the root , which as a verb means "to grind", and also produces the word , "flour" in some dialects. The word ''tahini'' appeared in English by the late 1930s.Mariposa, ''Hollywood Glamour Cook Book'', 1940, p. 101. ''Tahini'' is a loanword from modern Greek ''tachíni'' () which was originally adopted from the Ottoman Turkish ''"tahin"'' . In Turkish and also in Italia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastrmajlija
Pastrmajlija (Macedonian language, Macedonian: Пастрмајлија) is a Macedonians (ethnic group), Macedonian bread pie made from dough and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it. Its name derives from the word ''pastrma'', meaning salted and dried meat of sheep or lamb (cf. "pastırma"). It is based on the Turkish İçli Pide. Although it is officially called pastrmalija, a popular name among the Macedonian people is "pastrmajlija", only adding the letter "j". In its honor, the city of Štip organizes an annual festival called "Pastrmalijada". See also * Etli ekmek * Khachapuri * Cantiq References Macedonian cuisine Savoury pies Turkish cuisine Tatar cuisine Sveti Nikole Municipality Štip Municipality Veles Municipality {{pie-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lahmacun
Lahmacun ( pronounced ''lahmajoun'') or Lahmajo ( hy, Լահմաջո) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant. Due to its shape and superficial similarity, it is sometimes described as Armenian pizza, Turkish pizza, or similar names. However, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner. Lahmacun is a popular dish in Armenia, Turkey, Iraq, Israel, Lebanon, Syria, Palestine (''lahm bi 'ajin''), and Arab communities worldwide. In Lebanon and Syria it is also known as sfiha Armanniye or Armenian Flatbread. Etymology and terminology The name entered English from tr, lahmacun and hy, Լահմաջո (''lahmajo''), both of whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etli Ekmek
Etli ekmek is a dish which originated in Konya in Turkey (also known as Etli pide).“Etli ekmek” means "bread with meat" in Turkish. It is very common in cities in the central regions of Turkey. Etli ekmek can be bought at Turkish bakeries (bakery restaurants). See also * Pastrmalija * Khachapuri * Cantiq * Lahmacun * Pide The International and State Defense Police ( pt, Polícia Internacional e de Defesa do Estado; PIDE) was a Portuguese security agency that existed during the '' Estado Novo'' regime of António de Oliveira Salazar. Formally, the main roles of th ... References Macedonian cuisine Turkish cuisine Savoury pies Tatar cuisine {{pie-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bursa Cantik Pide
Bursa cantik pide ( tr, Bursa cantık pidesi) is a traditional Turkish recipe for a dish of pizza dough filled cheese, ground meat, or other fresh or cured meats, and/or vegetables. See also *Karelian pasty *Khachapuri *Vatrushka *Nokul * Pogača * Pogácsa *Pirozhki *Fatayer A fatayer ( ar, فطاير, faṭāyir) is a meat pie that can alternatively be stuffed with spinach, or cheese such as Feta or Akkawi. It is part of Levantine cuisine and is eaten in Iraq, Syria, Egypt, Lebanon, Palestine, Kuwait, Saudi Arabia ... References {{Cuisine of Turkey Turkish cuisine Savoury pies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahinli Pide
Tahinli pide is a Turkish İçli pide flavoured with sesame paste. Regional Tahinli Pide Styles * Aydın tahinli pide * Bursa tahinli pide * Kadınhanı tahinli pide * Kayseri tahinli pide * Kula şekerli pide * Niğde tahinli pide *Simav tahinli pide * Tavas tahinli pide See also * Sweet roll *Fig roll *Cinnamon roll A cinnamon roll (also known as cinnamon bun, cinnamon swirl, cinnamon Danish and cinnamon snail) is a sweet roll commonly served in Northern Europe (mainly in Nordic countries, but also in Austria and Germany) and North America. In Sweden ... * Pita FootnotesBursa'nın meşhur tahinli pidesi nerede yenir? [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic
Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South Asia, Central Asia and northeastern Iran and has long been used as a seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to ancient Egyptians and has been used as both a food flavoring and a traditional medicine. China produces 76% of the world's supply of garlic. Etymology The word ''garlic'' derives from Old English, ''garlēac'', meaning ''gar'' (spear) and leek, as a 'spear-shaped leek'. Description ''Allium sativum'' is a perennial flowering plant growing from a bulb. It has a tall, erect flowering stem that grows up to . The leaf blade is flat, linear, solid, and approximately wide, with an acute apex. The plant may produce pink to purple flowers from July to September in the Nort ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastırma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried Curing (food preservation), cured beef that is found in the cuisines of Turkish cuisine, Turkey, Armenian cuisine, Armenia, Azerbaijani cuisine, Azerbaijan, Bulgarian cuisine, Bulgaria, Egyptian cuisine, Egypt, and Greek cuisine, Greece, Iraqi cuisine, Iraq and North Macedonian cuisine, North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis ''Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cuisine, Byzantine cured beef that was called ''paston'' (παστόν). According to Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sujuk
Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several Balkan, Middle Eastern and Central Asian cuisines. Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Armenia, Bulgaria, Kazakhstan and Kyrgyzstan. Etymology and terminology ''Sucuk'' was first mentioned in the 11th century by Mahmud al-Kashgari in his ''Dīwān Lughāt al-Turk'' as ''suɣut''. Another mention was made by Abu Hayyan al-Gharnati in his early 14th century work titled ''Kitab al-'idrak li-lisan al-'atrak'' (كتاب الإدراك للسان الأتراك). It possibly evolved from a Middle Iranian word attested in Early New Persian as ''zīç'' (زيچ) and ''ziwīdj'' (زویج) (meaning "stretching, strip, cord" and "sausage" respectively) which later took the form of ''zīçak'' (زیچک), while a Turkic origin has also been proposed. Cognate names are also present in other Turkic languages, e.g. kz, шұ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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