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Cheese Dessert Of Biga
Cheese dessert of Biga ( tr, Biga peynir tatlısı) is a Turkish dessert dish. It originates from the district of Biga, Çanakkale Province in Turkey. Overview Along with the prevalence of animal husbandry, dairy farming, which includes milk and dairy products, has also developed. Biga is also famous for its cheese and local delicacies using cheese. Among these delicacies, cheese dessert is especially loved by local people and visitors. The fact that Greeks lived in the region for a long time suggests that this dessert passed into the local culture from Greek cuisine. According to another common rumor, cheese dessert is a homemade dessert that has been made in Biga for centuries. It has survived to this day with recipes and techniques passed down from generation to generation among the local people. Although there is no exact information about the origin of this dessert, it is known that it has an important place in the history and culture of Biga. Recipe Traditionally, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biga, Çanakkale
Biga is a town and district of Çanakkale Province in the Marmara region of Turkey. It is located on the Biga River, northeast from Çanakkale city centre. According to the 2000 census, population of the district is 80,982 of which 37,196 live in the town of Biga. The district covers an area of , and the town lies at an elevation of . The center of COMU Faculty of Economics and Administrative Sciences is in Biga. History Within the area of Biga (at Karabiga) is the site of the ancient city of Pegaea ( el, Πηγαία), also known as Pegae or Pegai (Πηγαί, "the Springs") until late Byzantine times (in Crusader sources it is also known as Spiga). Archaeologists have not yet established how far back the site has been occupied. In ancient times, Pegaea, located on the plain of Adrastea on the border between the Troad and Mysia, was sometimes included as part of one and sometimes the other. Since coming under Ottoman rule in 1364 it has been known as Biga. Under the Ottomans ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), 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 China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kemal Pasha Dessert
Kemal Pasha dessert (Turkish: Kemalpaşa tatlısı) Turkish Ministry of Culture is a Turkish dish. It originates from the district of Mustafa Kemalpaşa, , in Turkey. Traditionally it is made using a cheese variety that is particular to the region. The dessert is prepared from a dough of flour, unsalted cheese, semolina, egg, water and baking powder. The dough is formed into small balls that are fried and then boiled in syrup. It can be eaten fresh or dried. In dried form it is often packaged in boxes of 24-5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), 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 China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Çanakkale Province
Çanakkale Province ( tr, ) is a province of Turkey, located in the northwestern part of the country. It takes its name from the city of Çanakkale. Like Istanbul, Çanakkale province has a European (Thrace) and an Asian (Anatolia) part. The European part is formed by the Gallipoli (Gelibolu) peninsula, while the Asian part is largely coterminous with the historic region of Troad in Anatolia. They are separated by the Dardanelles strait, connecting the Sea of Marmara and the Aegean Sea. The archaeological site of Troy is found in Çanakkale province. Çanakkale is the biggest district of the province. The European and Asian parts of the province were connected to each other with the completion of the Çanakkale 1915 Bridge in March 2022. History In the early Turkish Republic, the Çanakkale Province came into existence with the abolition of the Ottoman-era ''sanjaks'' of Biga and Gelibolu. According to a population census in 1927, Çanakkale had 8,500 inhabitants, except its ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Animal Husbandry
Animal husbandry is the branch of agriculture concerned with animals that are raised for meat, fibre, milk, or other products. It includes day-to-day care, selective breeding, and the raising of livestock. Husbandry has a long history, starting with the Neolithic Revolution when animals were first domesticated, from around 13,000 BC onwards, predating farming of the first crops. By the time of early civilisations such as ancient Egypt, cattle, sheep, goats, and pigs were being raised on farms. Major changes took place in the Columbian exchange, when Old World livestock were brought to the New World, and then in the British Agricultural Revolution of the 18th century, when livestock breeds like the Dishley Longhorn cattle and Lincoln Longwool sheep were rapidly improved by agriculturalists, such as Robert Bakewell, to yield more meat, milk, and wool. A wide range of other species, such as horse, water buffalo, llama, rabbit, and guinea pig, are used as livestock in some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greeks In Turkey
) constitute a small population of Greek and Greek-speaking Eastern Orthodox Christians who mostly live in Istanbul, as well as on the two islands of the western entrance to the Dardanelles: Imbros and Tenedos ( tr, Gökçeada and ''Bozcaada''). They are the remnants of the estimated 200,000 Greeks who were permitted under the provisions of the Convention Concerning the Exchange of Greek and Turkish Populations to remain in Turkey following the 1923 population exchange, which involved the forcible resettlement of approximately 1.5 million Greeks from Anatolia and East Thrace and of half a million Turks from all of Greece except for Western Thrace. After years of persecution (e.g. the Varlık Vergisi and the Istanbul Pogrom), emigration of ethnic Greeks from the Istanbul region greatly accelerated, reducing the Greek minority population from 119,822 before the attack to about 7,000 by 1978. The 2008 figures released by the Turkish Foreign Ministry places the current number of Tur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour (raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds can be used i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syrup
In cooking, a syrup (less commonly sirup; from ar, شراب; , beverage, wine and la, sirupus) is a condiment that is a thick, viscous liquid consisting primarily of a solution of sugar in water, containing a large amount of dissolved sugars but showing little tendency to deposit crystals. Its consistency is similar to that of molasses. The viscosity arises from the multiple hydrogen bonds between the dissolved sugar, which has many hydroxyl (OH) groups. Culinary syrup There are a range of syrups used in food production, including: * Agave syrup, made from agave stem * Cane syrup, made from sugar canes * Chocolate syrup * Corn syrup * Glucose syrup * Golden syrup, a by-product of refining crystallized sugar * High fructose corn syrup, widely used in the US * Maple syrup Common syrups A variety of beverages call for sweetening to offset the tartness of some juices used in the drink recipes. Granulated sugar does not dissolve easily in cold drinks or ethyl alcohol. Since ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Clotted Cream
Clotted cream ( kw, dehen molys, sometimes called scalded, clouted, Devonshire or Cornish cream) is a thick cream made by heating full-cream cow's milk using steam or a water bath and then leaving it in shallow pans to cool slowly. During this time, the cream content rises to the surface and forms "clots" or "clouts", hence the name. It forms an essential part of a cream tea. Although its origin is uncertain, the cream's production is commonly associated with dairy farms in South West England and in particular the counties of Devon and Cornwall. The current largest commercial producer in the United Kingdom is Rodda's at Scorrier, near Redruth, Cornwall, which can produce up to 25 tons of clotted cream a day. In 1998 the 'Cornish clotted cream' was registered as a Protected Designation of Origin (PDO) under European Union law. The designation can be used if the production follows certain requirements, from milk produced in Cornwall and the cream has a minimum fat content of 55 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Geographical Indication
A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town, region, or country). The use of a geographical indication, as an indication of the product's source, is intended as a certification that the product possesses certain qualities, is made according to traditional methods, or enjoys a good reputation due to its geographical origin. Article 22.1 of the TRIPS Agreement defines geographical indications as ''"...indications which identify a good as originating in the territory of a Member f the World Trade Organization or a region or locality in that territory, where a given quality, reputation or other characteristic of the good is essentially attributable to its geographical origin."'' ''Appellation d'origine contrôlée'' ('Appellation of origin') is a sub-type of geographical indication where quality, method, and reputation of a product originate from a strictly defined area specified in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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