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Chuchvara
Joshpara is a kind of dumpling popular in Central Asia, South Caucasus and the Middle East. They are made of unleavened wheat dough squares filled with ground meat and condiments. Etymology ''Josh'' means "to boil" while ''para'' is a term for "bit" in Persian. This word was commonly used prior to the 10th century, when it was replaced by the modern Persian name ''gosh e-barreh'', meaning "lamb's ear". There are several variations of the name in other languages including Azerbaijani (''düşbərə'', ''dushbara''), Bashkir (сөсбәрә, ''süsbərə'') Kazakh (тұшпара, ''tushpara''), Kyrgyz (чүчпара, ''chuchpara''), Tajik (тушбера, ''tushbera''), Uzbek (''chuchvara'') and Uyghur (چۆچۈرە, ''chöchürä''). The Arabic word ''shishbarak'' () or ''shushbarak'' () is thought to be derived from ''joshpara'' in pre-Islamic times. Another theory about the words' etymology is that the word comes from the Turkic word ''düşbərə''. The words ''tosh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumplings are a broad class of dishes that consist of pieces of cooked dough (made from a variety of starchy sources), often wrapped around a filling. The dough can be based on bread, wheat or other flours, or potatoes, and it may be filled with meat, Fish as food, fish, tofu, cheese, vegetables, or a combination. Dumplings may be prepared using a variety of cooking methods and are found in many world cuisines. One of the earliest mentions of dumplings comes from the Chinese scholar Shu Xi who mentions them in a poem 1,700 years ago. In addition, archaeologically preserved dumplings have been found in Turpan, Turfan, Xinjiang, China dating back over 1,000 years. Definition The precise definition of a dumpling is controversial, varying across individuals and cultures. The term emerged in English by the 17th century, where it referred to a small lump of dough cooked by simmering or steaming. The definition has since grown to include filled dumplings, where the dough encloses ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine comprises the culinary traditions of Iran. Due to the historically common usage of the term "Name of Iran, Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Ethnicities in Iran, Iranian ethnic groups who have contributed to Iran's culinary traditions. Iran has a rich variety of traditional dishes, and has influenced many other cuisines over the ages, among them List of dishes from the Caucasus, Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Iraqi cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate society, Persianate sultanates that flourished during Islamic rulers in the Indian subcontinent, Musli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bashkir Language
Bashkir ( , ) or Bashkort (, ) is a Turkic languages, Turkic language belonging to the Kipchak languages, Kipchak branch. It is official language#Political alternatives, co-official with Russian language, Russian in Bashkortostan. Bashkir has approximately 750,000 native speakers. It has two dialect groups: Southern and Eastern. Bashkir has native speakers in Russia, as well as in Ukraine, Belarus, Kazakhstan, Uzbekistan, Estonia and other neighboring post-Soviet states, and among the Bashkirs, Bashkir diaspora. Speakers Speakers of Bashkir mostly live in the republic of Bashkortostan (a republic within the Russian Federation). Many speakers also live in Tatarstan, Chelyabinsk Oblast, Chelyabinsk, Orenburg Oblast, Orenburg, Tyumen Oblast, Tyumen, Sverdlovsk Oblast, Sverdlovsk and Kurgan Oblasts and other regions of Russia. Minor Bashkir groups also live in Kazakhstan and the United States. In a recent local media report in Bashkortostan, it was reported that some officials of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thyme
Thyme () is a culinary herb consisting of the dried aerial parts of some members of the genus ''Thymus (plant), Thymus'' of flowering plants in the mint family Lamiaceae. Thymes are native to Eurasia and north Africa. Thymes have culinary, medicinal, and ornamental uses. The species most commonly cultivated and used for culinary purposes is ''Thymus vulgaris'', native to Southeast Europe. History Thymus serpyllum, Wild thyme grows in the Levant, where it might have been first cultivated. Ancient Egyptians used common thyme (''Thymus vulgaris'') for embalming. The Ancient Greece, ancient Greeks used it in their baths and burnt it as incense in their temples, believing it was a source of courage. The spread of thyme throughout Europe was thought to be due to the Ancient Rome, Romans, as they used it to purify their rooms and to "give an aromatic flavour to cheese and liqueurs". In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uyghur Cuisine
Uyghur cuisine (, ; zh, s=維吾爾菜, p=wéiwú'ěr cài) is the cuisine of the Uyghur people, which are mainly situated in the autonomous region of Xinjiang. The cuisine is characterized by ingredients like roasted mutton and beef, as well as kebab and rice dishes. Traditionally, specific dishes like ''polo'' are eaten with one's bare hands instead of with utensils like spoons, forks or chopsticks. Signature dishes include ''polo'', '' laghman'' and '' nan''. Because the majority of Uyghur people are Muslim, the food is predominantly halal. History Around the 4th century, the majority of Uyghurs led a nomadic lifestyle and therefore relied on livestock for food. Aside from their meat, dairy products made from their milk became a staple for many families. Especially horse milk was widely used and consumed as horses were also held for transportation purposes. Many of the practices of this nomadic diet can still be observed in the descendants of Uyghurs who immigrated f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uzbek Cuisine
Uzbek cuisine shares the culinary traditions of peoples across Central Asia. Grain farming is widespread in Uzbekistan, making breads and noodles an important part of the cuisine, which has been described as "noodle-rich". Description Bread (''nan'' or ''non'') is baked in a Tandoor, ''tandur'', which is frequently a pot rather than the deep pit or oven of India and Afghanistan. Many varieties of rice are eaten. Potatoes were introduced by the Soviets, and some elder Uzbeks still refuse to eat them. The most popular meat is mutton. Beef is common, and goat is eaten only rarely. Horse meat is used as well; there are sausages made of horse meat, as is the case with many other Turkic peoples. Karakul sheep provide meat but also fat, particularly the fat from the tail end, called ''qurdiuq''. Uzbekistan's signature dish is Pilaf, palov (''plov'' or osh or palov, "pilaf"), a main course consisting of rice, chunks of meat, grated carrots and onions. It is cooked in a Kazan (cookware ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tajik Cuisine
Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Iranian, Afghan, Russian, Chinese, and Uzbek cuisines. ''Palov'' or ''palav'' (pilaf) (), also called ''osh'' (), is the national dish in Tajikistan, as in other countries in the region. Green tea () is the national drink. Common foods and dishes Palav or osh, generically known as ''plov'' (pilaf), is a rice dish made with julienned carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special cookware called ''deg'' (a wok-shaped cauldron) over an open flame. The meat is cubed before or after being cooked, the carrots can be yellow or orange, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one's hands in the traditional way. Another traditional dish that is still eaten with hands from a communal plate is '' qurutob'' (), whose name ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and Game (hunting), game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic cuisines, Turkic, Iranian cuisine, Iranian, and Eastern European cuisine, Eastern European, and many dishes of Armenian cuisine, Armenian and Georgian cuisine, Georgian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uyghur Language
Uyghur or Uighur (; , , or , , ), formerly known as Turki or Eastern Turki, is a Turkic languages, Turkic language with 8 to 13 million speakers (), spoken primarily by the Uyghur people in the Xinjiang Uyghur Autonomous Region of Western China. Apart from Xinjiang, significant communities of Uyghur speakers are also located in Kazakhstan, Kyrgyzstan, and Uzbekistan, and various other countries. Uyghur is an official language of the Xinjiang Uyghur Autonomous Region; it is widely used in both social and official spheres, as well as in print, television, and radio. Other Ethnic minorities in China, ethnic minorities in Xinjiang also use Uyghur as a Lingua franca, common language. Uyghur belongs to the Karluk languages, Karluk branch of the Turkic languages, Turkic language family, which includes languages such as Uzbek language, Uzbek. Like many other Turkic languages, Uyghur displays vowel harmony and agglutination, lacks noun classes or grammatical gender, and is a Branchi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
