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Arnavut Ciğeri
Arnavut ciğeri (literally "Albanian liver") is a Turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley. Etymology The word '' Arnavut'' (Albanian) is part of a dish in İstanbul cuisine known as ''Arnavut ciğeri'' (Albanian liver). History The origins of ''Arnavut ciğeri'' lie in the fifteenth century and the aftermath of wars in what became the Ottoman Balkans (Rumelia) and the immigration of Albanians to the Istanbul region. "Kültürümüzün temel taşlarından olan semtlere (Arnavutköy, Arnavutkaldırımı), yemeklerimize (Arnavut ciğeri), kişilik özelliklerine (Arnavut inadı) adını verdiğimiz Arnavutların, Anadolu’ya ilk göçleri, yaşadıkları Arnavutluk toprağının Osmanlı Devleti yönetimine geçmesiyle başlamıştır." People traveling from the Balkans to Ottoman Anatolia imparted their influences on the area such as Albanians who became employed as mobile sellers of raw liver. ... [...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] |
Evliya Çelebi
Derviş Mehmed Zillî (25 March 1611 – 1682), known as Evliya Çelebi ( ota, اوليا چلبى), was an Ottoman explorer who travelled through the territory of the Ottoman Empire and neighboring lands over a period of forty years, recording his commentary in a travelogue called the '' Seyâhatnâme'' ("Book of Travel"). The name Çelebi is an honorific title meaning "gentleman" or "man of God" (see pre-1934 Turkish naming conventions). Life Evliya Çelebi was born in Constantinople in 1611 to a wealthy family from Kütahya. Both his parents were attached to the Ottoman court, his father, Derviş Mehmed Zilli, as a jeweller, and his mother as an Abkhazian relation of the grand vizier Melek Ahmed Pasha. In his book, Evliya Çelebi traces his paternal genealogy back to Ahmad Yasawi, an early Sufi mystic. Evliya Çelebi received a court education from the Imperial ''ulama'' (scholars). He may have joined the Gulshani Sufi order, as he shows an intimate knowledge of their ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jerusalem Mixed Grill
Jerusalem mixed grill ( he, מעורב ירושלמי) (''me'orav Yerushalmi'') is a grilled meat dish considered a specialty of Jerusalem. It consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander. The dish is said to have been invented at the Mahane Yehuda Market, with various restaurants claiming to be the originators. In 2009, Israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a Guinness world record for the largest Jerusalem mixed grill. They also prepared the world's smallest dish: Jerusalem mixed grill in a pita the size of a coin. According to the late ''Haaretz'' food critic Daniel Rogov, world-renowned chefs have pleaded with one of the steakhouses, Sima, for the recipe which includes a secret ingredient described as "Georgian pepper". A variation of the dish may have the meorav yerushalmi thinly chopped and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tjvjik (food)
Tjvjik, tzhvzhik or dzhvzhig ( hy, տժվժիկ) is an Armenian dish which is mainly based on liver (lamb, beef, pork or chicken). In addition to liver it can include any other offal. It is considered an easy dish to prepare. Etymology From hy, տժվժալ ("to make hissing sounds") + -իկ (diminutive suffix), probably because of the sound of frying. Preparation and ingredients After unwrapping the liver, the bile is removed, and the lungs are washed. The kidneys are also unwrapped and cut in half. The esophagus is turned inside out and well-washed. Prepared offal and tail fat are washed, cut into equal pieces, put in a pan and fried until half-cooked. Then hopped onion is added, along with tomato purée (optional), salt, and pepper. The pan should be covered with a lid to cook tjvjik until tender. The dish is usually served with parsley. Tjvjik-with-mung-sprouts.png, Tjvjik with mung sprouts In popular culture In the story of the writer Atrpet (Sarkis Muba ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Turkish Dishes
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, including mod ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanians In Turkey
Albanians in Turkey ( sq, Shqiptarët në Turqi, tr, Türkiye'deki Arnavutlar) are ethnic Albanian citizens and denizens of Turkey. They consist of Albanians who arrived during the Ottoman period, Kosovar/ Macedonian and Tosk Cham Albanians fleeing from Serbian and Greek persecution after the beginning of the Balkan Wars, alongside some Albanians from Montenegro and Albania proper. A 2008 report from the Turkish National Security Council (MGK) estimated that approximately 1.3 million people of Albanian ancestry live in Turkey, and more than 500,000 recognizing their ancestry, language and culture. There are other estimates however that place the number of people in Turkey with Albanian ancestry and background upward to 6 million. Demographics In the census of 1965, those who spoke Albanian as first language were proportionally most numerous in Bursa (0.3%), Sakarya (0.2%), Tokat (0.2%) and Istanbul (0.2%). According to a 2008 report prepared for the National Security Co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Cuisine
Albanian cuisine ( ) is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian code of honour, called ''besa'', resulted to look after guests and strangers as an act of recognition and gratitude. Albanian cuisine can be divided into three major regional cuisines. The cuisine of t ... [...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] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Today, Turkish cuisine is a continuation of Ottoman cuisine. 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 dictio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kokoreç
Kokoretsi or kokoreç is a dish of the Balkans and Anatolia (Asia Minor), consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred. Names A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines. They called it (''plektín''), (''koilióchorda''), or (''chordókoila''); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as (''tsoilíchourda''), of Plovdiv as (''chordókoila''), of Chios as (''soilígourda''), of Pontians as (''chordógkoila''), and in part, of Zagori and Argyrades as (''chordí''), of Thessaly as (''chourdí''), of northern Peloponnese as (''kordiá'') or (''kórda''), and of Vogatsiko as (''kourdí''). Other names found in medieval texts are (''gardoúmion'') and (''gardoúmenon''), f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argos Orestiko
Argos Orestiko ( el, Άργος Ορεστικό, , Orestean Argos, before 1926: Χρούπιστα - ''Chroupista''; rup, Hrupishte) is a town and a former municipality in the Kastoria regional unit, Greece. Since the 2011 local government reform it is part of the municipality Orestida, of which it is the seat and a municipal unit. The municipal unit has an area of 206.396 km2. The Kastoria National Airport (also known as Aristotelis Airport) is located in Argos Orestiko. History Antiquity In antiquity, ''Argos Orestikon'' was the main town of the Orestae. It was said to have been founded by Orestes, the son of Agamemnon, who fled from Argos in the Peloponnese after the murder of his mother. The exact location of classical ''Argos Orestikon'' has not been found. Based on epigraphic evidence, the administrative centre of the Orestae lay near the centre of the present town Argos Orestiko, at a site named "Armenochori". During the campaign of Alexander the Great to the East, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Korçë
Korçë (; sq-definite, Korça) is the eighth most populous city of the Republic of Albania and the seat of Korçë County and Korçë Municipality. The total population is 75,994 (2011 census), in a total area of . It stands on a plateau some above sea level, surrounded by the Morava Mountains. The area of the Old Bazaar, including Mirahori Mosque, is considered as the urban core of the city. Founded by a local Ottoman Albanian lord, Ilias Bey Mirahori, the urban area of Korçë dates back to the late 15th century and the beginning of the 16th century, however its actual physiognomy was realized in the 19th century, during a period that corresponds with the rapid growth and development of the city. The Old Bazaar has played a dominant role in Albania's market history. Korçë is the largest city of eastern Albania and an important cultural and industrial centre. Name Korçë is named differently in other languages: rup, Curceaua, Curceao or Curciau; Serbian, Bulgaria ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
