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Basturma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and 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 cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basturma Or Pastroma From Armenia 2
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] |
Pastirma With Three Eggs
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and 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 cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat (bulgur) to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, such ... [...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] |
Cereal
A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore Staple food, staple crops. They include wheat, rye, Oat, oats, and barley. Edible grains from other plant families, such as buckwheat, quinoa and Salvia hispanica, chia, are referred to as pseudocereals. In their unprocessed whole grain form, cereals are a rich source of vitamins, Mineral (nutrient), minerals, carbohydrates, fats, oils, and Protein (nutrient), protein. When processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. In some Developing country, developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In Developed country, developed countries, c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water Buffalo
The water buffalo (''Bubalus bubalis''), also called the domestic water buffalo or Asian water buffalo, is a large bovid originating in the Indian subcontinent and Southeast Asia. Today, it is also found in Europe, Australia, North America, South America and some African countries. Two extant types of water buffalo are recognized, based on morphological and behavioural criteria: the river buffalo of the Indian subcontinent and further west to the Balkans, Egypt and Italy and the swamp buffalo, found from Assam in the west through Southeast Asia to the Yangtze valley of China in the east. The wild water buffalo (''Bubalus arnee'') most likely represents the ancestor of the domestic water buffalo. Results of a phylogenetic study indicate that the river-type water buffalo probably originated in western India and was domesticated about 6,300 years ago, whereas the swamp-type originated independently from Mainland Southeast Asia and was domesticated about 3,000 to 7,000 years ago ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Language
Armenian ( classical: , reformed: , , ) is an Indo-European language and an independent branch of that family of languages. It is the official language of Armenia. Historically spoken in the Armenian Highlands, today Armenian is widely spoken throughout the Armenian diaspora. Armenian is written in its own writing system, the Armenian alphabet, introduced in 405 AD by the priest Mesrop Mashtots. The total number of Armenian speakers worldwide is estimated between 5 and 7 million. History Classification and origins Armenian is an independent branch of the Indo-European languages. It is of interest to linguists for its distinctive phonological changes within that family. Armenian exhibits more satemization than centumization, although it is not classified as belonging to either of these subgroups. Some linguists tentatively conclude that Armenian, Greek (and Phrygian) and Indo-Iranian were dialectally close to each other;''Handbook of Formal Languages'' (1997p. 6 wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Language
Russian (russian: русский язык, russkij jazyk, link=no, ) is an East Slavic languages, East Slavic language mainly spoken in Russia. It is the First language, native language of the Russians, and belongs to the Indo-European languages, Indo-European language family. It is one of four living East Slavic languages, and is also a part of the larger Balto-Slavic languages. Besides Russia itself, Russian is an official language in Belarus, Kazakhstan, and Kyrgyzstan, and is used widely as a lingua franca throughout Ukraine, the Caucasus, Central Asia, and to some extent in the Baltic states. It was the De facto#National languages, ''de facto'' language of the former Soviet Union,1977 Soviet Constitution, Constitution and Fundamental Law of the Union of Soviet Socialist Republics, 1977: Section II, Chapter 6, Article 36 and continues to be used in public life with varying proficiency in all of the post-Soviet states. Russian has over 258 million total speakers worldwide. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romanian Language
Romanian (obsolete spellings: Rumanian or Roumanian; autonym: ''limba română'' , or ''românește'', ) is the official and main language of Romania and the Moldova, Republic of Moldova. As a minority language it is spoken by stable communities in the countries surrounding Romania (Romanians in Bulgaria, Bulgaria, Romanians in Hungary, Hungary, Romanians of Serbia, Serbia, and Romanians in Ukraine, Ukraine), and by the large Romanian diaspora. In total, it is spoken by 28–29 million people as an First language, L1+Second language, L2, of whom 23–24 millions are native speakers. In Europe, Romanian is rated as a medium level language, occupying the tenth position among thirty-seven Official language, official languages. Romanian is part of the Eastern Romance languages, Eastern Romance sub-branch of Romance languages, a linguistic group that evolved from several dialects of Vulgar Latin which separated from the Italo-Western languages, Western Romance languages in the co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salami
Salami ( ) is a cured sausage consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 45 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and regions across Europe make their own traditional varieties of salami. Etymology The word 'salami' in English comes from the plural form of the Italian (). It is a singular or plural word in English for cured meats of a European (particularly Italian) style. In Romanian, Bulgarian, and Turkish, the word is ''salam''; in Hungarian, it is ''szalámi''; in Czech it is ''salám''; in Slovak, it is ''saláma'' while Polish, French, German, Greek and Dutch have the same word as English. The name may be derived from the Latin word ''salumen''. The word originates from the word ''sale'' ("salt") with a termination (''-ame'') that in Italian indicat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yiddish
Yiddish (, or , ''yidish'' or ''idish'', , ; , ''Yidish-Taytsh'', ) is a West Germanic language historically spoken by Ashkenazi Jews. It originated during the 9th century in Central Europe, providing the nascent Ashkenazi community with a vernacular based on High German fused with many elements taken from Hebrew (notably Mishnaic) and to some extent Aramaic. Most varieties of Yiddish include elements of Slavic languages and the vocabulary contains traces of Romance languages.Aram Yardumian"A Tale of Two Hypotheses: Genetics and the Ethnogenesis of Ashkenazi Jewry".University of Pennsylvania. 2013. Yiddish is primarily written in the Hebrew alphabet. Prior to World War II, its worldwide peak was 11 million, with the number of speakers in the United States and Canada then totaling 150,000. Eighty-five percent of the approximately six million Jews who were murdered in the Holocaust were Yiddish speakers,Solomon Birnbaum, ''Grammatik der jiddischen Sprache'' (4., erg. Aufl., Hambu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastrami
Pastrami (Romanian: ''pastramă'') is a food originating from Romania usually made from beef brisket, lamb, pork, chicken sometimes from turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Romanian cuisine as well as American Jewish cuisine and the New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye. Etymology and origin The name pastrami comes from Romanian ''pastramă'', which is related to the Turkish ''pastırma''. It is probably derived from the Turkish verb '' bastırmak'' meaning "to press". However, it could also be from the Romanian '' a păstra'' meaning "to keep, preserve". Both of these etymologies are plausible, but mutually exclusive. Wind-dried beef had been made in Anatolia for centuries, and Byz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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