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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] |
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] |
Bursa
( grc-gre, Προῦσα, Proûsa, Latin: Prusa, ota, بورسه, Arabic:بورصة) is a city in northwestern Turkey and the administrative center of Bursa Province. The fourth-most populous city in Turkey and second-most populous in the Marmara Region, Bursa is one of the industrial centers of the country. Most of Turkey's automotive production takes place in Bursa. As of 2019, the Metropolitan Province was home to 3,056,120 inhabitants, 2,161,990 of whom lived in the 3 city urban districts (Osmangazi, Yildirim and Nilufer) plus Gursu and Kestel, largely conurbated. Bursa was the first major and second overall capital of the Ottoman State between 1335 and 1363. The city was referred to as (, meaning "God's Gift" in Ottoman Turkish, a name of Persian origin) during the Ottoman period, while a more recent nickname is ("") in reference to the parks and gardens located across its urban fabric, as well as to the vast and richly varied forests of the surrounding region ... [...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] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leek
The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Allium'' also contains the onion, garlic, shallot, scallion, chive, and Chinese onion. Three closely related vegetables, elephant garlic, kurrat and Persian leek or ''tareh'', are also cultivars of ''A. ampeloprasum'', although different in their uses as food. Etymology Historically, many scientific names were used for leeks, but they are now all treated as cultivars of ''A. ampeloprasum''. The name ''leek'' developed from the Old English word , from which the modern English name for garlic also derives. means 'onion' in Old English and is a cognate with languages based on Old Norse; Danish ', Icelandic ', Norwegian ' and Swedish '. German uses ' for leek, but in Dutch, ' is used for the whole onion genus, Allium. Form Rather than for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karelian Pasty
Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta''; Olonets Karelian: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok'' or калитка ''kalitka''; sv, karelska piroger) are traditional pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and northern Russia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust. The usual fillings were barley and talkkuna. In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up ... [...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] |
Vatrushka
Vatrushka () is an Eastern European pastry (pirog) formed as a ring of dough with Tvorog in the middle, sometimes with the addition of raisins or bits of fruit. The most common size is about 5–10 cm (2–4 in) in diameter, but larger versions also exist. Vatrushkas are typically baked using a sweet yeast bread dough. Savoury varieties are made using unsweetened dough, with onion added to the filling. The etymology of the word is uncertain. A widespread hypothesis derives the name from the word ''vatra'' meaning "fire" in some Slavic languages. Alternative hypotheses trace it back either to the verb ''teret'' (тереть, "to rub" or "to grate") or to the term ''tvorog'' (творог). See also * Karelian pasty * Khachapuri * Kolach * List of Russian dishes * Pirozhki * Syrniki * Vareniki Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Piero ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nokul
Nokul or lokum is a type of puff pastry. Nokul is a type of pastry eaten in Turkey and Bulgaria with variations. Nokul is sometimes served hot as an appetizer instead of bread. It consists of a rolled sheet of yeast dough onto which feta-style white cheese, walnut or poppy seed is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions, and baked. Variations *Nokul with peynir (''Peynirli nokul'') *Nokul with beef (''Etli nokul'') *Nokul with tahin (''Tahinli nokul'') *Nokul with walnut (''Cevizli nokul'') *Nokul with poppy seed (''Haşhaşlı nokul'') *Nokul with hazelnut (''Fındıklı nokul'') Regional nokul styles * * * * See also * Bejgli *Cantiq *Cozonac *Lokma *Nut roll * Pogaca *Poppy seed roll *Tsoureki *Nazook Nazook (also spelled nazuk or nazouk, Armenian ''Նազուկ'') is the name of an Armenian pastry made from flour, butter, sugar, sour cream, yeast, vanilla extract and eggs, with a filling often made with nuts, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pogača
Poğaça is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. Found in the cuisines of the Balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top. Terminology The word derives ultimately from the Latin ''panis focacius,'' i.e. bread (''panis'') baked on the hearth or fireplace (''focus''), via the Byzantine Greek πογάτσα (pogátsa), thence entering the South Slavic languages as ''pogača'' / погача. A variant is known as ''pogačice'' (diminutive form), a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, Montenegro, North Macedonia, Serbia, Slovenia, and Turkey (where it is called ''poğaça'') wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pirozhki
Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular street food and comfort food in Eastern Europe. Terminology The stress in is on the last syllable: . ( rus, пирожо́к, r=pirožók, p=pʲɪrɐˈʐok, a=Ru-пирожок.ogg, singular) is the diminutive form of Russian ''pirog'', which means a full-sized pie. Pirozhki are not to be confused with the Polish pierogi (a cognate term), which are called in Ukrainian and Russian. Variations A typical pirozhok is boat- or rarely crescent-shaped, made of yeast-leavened dough, with filling completely enclosed. Similar Russian pastries (pirogs) of other shapes include coulibiac, kalitka, rasstegai, and vatrushka. Pirozhki are either fried or baked. They come in sweet or savory varieties. Common savory fillings include ground meat, mashed po ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
