|
şıllık
Şıllık is a Turkish dessert crepe that is a specialty of the southeastern Urfa province. It is a thin dough made of milk and flour, similar to a crepe, filled with ground walnuts and topped with simple syrup and chopped pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other sp .... Some versions of the filling may include a mix of walnut and pistachio. Butter or Turkish grape molasses may optionally be added to the simple syrup sauce. Traditionally, lamb tail fat was used to fry the crepes. In Turkish the word ''şıllık'' means slut or hussy, so some women in the conservative province of Urfa are not comfortable ordering the dessert by name, preferring instead to allow a male relative to order it for them or simply asking for "that dessert". References {{reflist Turkish ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urfa
Urfa, officially known as Şanlıurfa () and in ancient times as Edessa, is a city in southeastern Turkey and the capital of Şanlıurfa Province. Urfa is situated on a plain about 80 km east of the Euphrates River. Its climate features extremely hot, dry summers and cool, moist winters. About northeast of the city is the famous Neolithic site of Göbekli Tepe, the world's oldest known temple, which was founded in the 10th millennium BC. The area was part of a network of the first human settlements where the agricultural revolution took place. Because of its association with Jewish, Christian, and Islamic history, and a legend according to which it was the hometown of Abraham, Urfa is nicknamed the "City of Prophets." Religion is important in Urfa. The city "has become a center of fundamentalist Islamic beliefs" and "is considered one of the most devoutly religious cities in Turkey". The city is located 30 miles from the Atatürk Dam, at the heart of the Southeast Ana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Turkish Desserts ...
This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Desserts Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true botanical nut. After full ripening, the shell is discarded and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Characteristics Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for food after fully ripening between September and November, in which the removal of the husk at this stage reveals a browning wrinkly walnut shell, which is usually commercially found in two segments (three or four-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a membranous partition. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simple Syrup
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an ''invert'' sugar. It is sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it ''invert syrup'', may use it more than other sweeteners. Production Plain water Inverted sugar syrup can be made without acids or enzymes by heating it up alone: two parts granulated sugar and one part water, simmered for five to seven minutes, will be partly inverted. The amount of water can be increased to increase the time it takes to reach the desired final temperature, and increasing the time ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pistachio
The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other species in the genus ''Pistacia'' that are also known as pistachio. These other species can be distinguished by their geographic distributions (in the wild) and their seeds which are much smaller and have a soft shell. Etymology Pistachio is from late Middle English ''pistace'', from Old French, superseded in the 16th century by forms from Italian ''pistacchio'', via Latin from Greek ''pistákion'', and from Middle Persian ''pistakē''. History The pistachio tree is native to regions of Central Asia, including present-day Iran and Afghanistan. Archaeology shows that pistachio seeds were a common food as early as 6750 BC. So far, the earliest evidence of pistachio consumption goes back to the Bronze Age Central Asia and comes from Djarkuta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Butter
Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condiment, and used as a fat in baking, sauce-making, pan frying, and other cooking procedures. Most frequently made from cow's milk, butter can also be manufactured from the milk of other mammals, including sheep, goats, buffalo, and yaks. It is made by churning milk or cream to separate the fat globules from the buttermilk. Salt has been added to butter since antiquity to help to preserve it, particularly when being transported; salt may still play a preservation role but is less important today as the entire supply chain is usually refrigerated. In modern times salt may be added for its taste. Food colorings are sometimes added to butter. Rendering butter, removing the water and milk solids, produces clarified butter or ''ghee'', which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pekmez
Pekmez ( tr, pekmez, az, bəkməz/doşab) is a molasses-like syrup obtained after condensing juices of fruit must, especially grape by boiling it with a coagulant agent like wood ashes or ground carob seeds. It is used as a syrup or mixed with tahini for breakfast. In Azerbaijan, pekmez is also mixed with natural yogurt and consumed as a refreshment during summer time. Etymology Pekmez is etymologically Oghuz Turkic in origin and it was called ''bekmes'' in the past. The oldest written account of the word is recorded in 1073 dictionary ''Dīwān Lughāt al-Turk'' by Mahmud al-Kashgari. History Fruit molasses, , goes ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tail Fat
Tail fat is the fat of some breeds of sheep, especially of fat-tailed sheep. It is fat accumulated in baggy deposits in the hind parts of a sheep on both sides of its tail and on the first 3–5 vertebrae of the tail. The weight of this part of a sheep's anatomy may be up to . These hind parts are used to accumulate fat for subsequent use during dry seasons, similar to a camel's humps. It is known under the name kurdyuk in Russian and in Central Asian languages, from the proto-Turkic ''*kudruk'' 'tail'. Tail fat is known in Arabic as ''لية'', (''leeyeh'', ''leyyah'', or ''layeh''), ''zaaka'' in Algeria, '' kuyruk yağı'' 'tail fat' in Turkish, and دنبه 'donbe'' or ''dombe' in Iran, אַלְיָה (''Alya'') in Hebrew, words which may be found in ancient texts as well as in local food culture and in sheep breeds' names. The rendered tail fat does not solidify at room temperature and is used in cuisine. Crackling left after the rendering or frying of ''kurdyuk'' may be u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
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 cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central European cuisine, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Iraqi cuisine, Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic peoples, Turkic elements from Central Asia (such as Manti (food), mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Topkapı Palace, Ottom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Simple Syrup")
.JPG "Click for more on -> Butter")
