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Ciorbă De Perișoare
Ciorbă de perișoare is a Romanian traditional sour soup with meatballs. Perișoare are meatballs usually made with minced pork meat, mixed with rice and spices and boiled in a ciorbă—a soup with vegetables such as onions, parsnips and celery among others and sour liquid or powder and garnished with parsley. It is usually served with sour cream and hot pepper. See also * Chiftele * List of soups * Pârjoale * Hochzeitssuppe * Sulu köfte * Smyrna meatballs * Yuvarlak * Tabriz meatballs * Harput meatballs Harput meatballs ( tr, Harput köftesi) originated in the Eastern Anatolian city of Harput (today Elazığ, in Turkey). It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil. They are ... Notes and references Romanian soups {{romania-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and the Black Sea to the southeast. It has a predominantly Temperate climate, temperate-continental climate, and an area of , with a population of around 19 million. Romania is the List of European countries by area, twelfth-largest country in Europe and the List of European Union member states by population, sixth-most populous member state of the European Union. Its capital and largest city is Bucharest, followed by Iași, Cluj-Napoca, Timișoara, Constanța, Craiova, Brașov, and Galați. The Danube, Europe's second-longest river, rises in Germany's Black Forest and flows in a southeasterly direction for , before emptying into Romania's Danube Delta. The Carpathian Mountains, which cross Roma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a Stock (food), stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisque (food), Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabriz Meatballs
Tabriz meatballs ( fa, کوفته تبریزی, kufteh Tabrizi), also known as koofteh Tabrizi, are a variety of Iranian meatballs from the city of Tabriz. The dish normally consists of a large meatball including rice, yellow split peas, herbs and other ingredients, and its juice which is served in a separate dish with shredded sangak or lavash bread before the main course. Preparation The ingredients are ground beef, rice, yellow split peas, leeks, mint, parsley, onion and spices, wrapped around a core of boiled egg, walnut, fried onion and dried apricot. The ''kufteh'' are braised along with fried onions, tomato paste and barberries. Some versions are wrapped around a small stuffed bird before stewing. Etymology ''Kufteh Tabrizi'' means 'meatball of Tabriz'. The word is derived from ''kūfteh'': in Persian, ''kuftan'' (کوفتن) means 'to beat' or 'to grind'.Alan S. Kaye, "Persian loanwords in English", ''English Today'' 20:20-24 (2004), . See also * Iranian cuisine * A ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuvarlak
Yuvarlakia, or giouvarlakia ( el, γιουβαρλάκια, from tr, yuvarlak, 'round' Λεξικό της κοινής Νεοελληνικής (''Dictionary of Common Modern Greek''), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ''s.v.''/ref>), is a Greek dish consisting of balls of ground meat, rice, and seasonings, cooked in a pot, in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew. A similar dish in Turkish cuisine is '' terbiyeli köfte''. See also * List of meatball dishes References External links * Recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. His ... Greek sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smyrna Meatballs
Smyrna meatballs, known as ''soutzoukakia Smyrneika'' ( el, σουτζουκάκια σμυρνέικα) or ''İzmir köfte'' (Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. The Greek version is typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon, salt, and pepper. They are floured before being fried in olive oil. The tomato sauce has tomato, wine, onion, garlic, a bayleaf, salt and pepper, and olive oil. Soutzoukakia are generally served with pilaf or mashed potatoes. Turkish recipes for are very similar, though without pork, and often also include sliced potatoes, diced tomatoes, hot pepper flakes, or other variations. Name The Turkish name means köfte (meatballs) from İzmir, formerly Smyrna. The Greek name means spicy little sausages (Turki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulu Köfte
Sulu köfte is a Turkish cuisine, Turkish stew or thick soup (çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil and Biber salçası, Turkish red pepper paste. A similar dish is called ''ekşili köfte'' or ''terbiyeli köfte'', when made with avgolemono, egg-lemon (''terbiye'') sauce. See also * Analı kızlı soup * Harput meatballs * Hochzeitssuppe * Smyrna meatballs * Yuvarlak * Tabriz meatballs * List of meatball dishes * List of soups * List of stews Notes and references Turkish soups Kofta {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hochzeitssuppe
''Hochzeitssuppe'' (literally: "wedding soup") is a clear German soup based on chicken broth, fortified with chicken meat, small meatballs (), asparagus heads, noodles and savoury egg custard garnish (). Sometimes raisins are added as well. is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It is also eaten in other regions of Germany, because the ("bride's soup") served to all the guests used to be an element of every wedding. A variation is the ("Westphalian Wedding Soup"), a broth which is traditionally prepared from beef. This also forms the entree on wedding menus, followed by the cold meat from which the broth had been prepared, served with remoulade, silverskin onions and pickled gherkins as a second course. There are numerous recipes for in regional cookbooks. At retail outlets there are also varieties of instant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pârjoale
Pârjoale (also called ''Moldavian Pârjoale''; ro, Pârjoale moldovenești), plural form of pârjoală, are Romanian and Moldovan meatballs, usually minced pork and beef (sometimes lamb or chicken) mixed with eggs, grated potatoes, slices of bread soaked in milk or water, chopped onions, herbs (parsley, dill, thyme), spices (pepper) and salt, homogenized to form balls which are flattened to an elongated shape, passed through bread crumbs, and fried in hot oil. They can also be marinated in a tomato sauce. See also * Chiftele * Perişoare * Mititei * Dry meatballs Dry or dryness most often refers to: * Lack of rainfall, which may refer to **Arid regions **Drought * Dry or dry area, relating to legal prohibition of selling, serving, or imbibing alcoholic beverages * Dry humor, deadpan * Dryness (medical) ... Notes and references {{DEFAULTSORT:Parjoale Romanian breaded dishes Moldovan cuisine ro:Pârjoale moldovenești ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiftele
Chiftele, plural form of chiftea, are flat and round meatballs from Romanian cuisine, Romanian traditional cuisine. Chiftele are usually made from minced pork, mixed with mashed potatoes and spices, then deep-fried. Chiftele is served with pilaf or mashed potatoes. A variant mixing rice inside the meatball is called ''perişoare'' for sour soup, making ''ciorbă de perişoare''. There is a recipe called ''chiftele de peşte'' (fish chiftele) consisting of fishcake made from carp. Etymology The word ''chiftea'' comes from ''köfte'', which is the Turkish language, Turkish word for ''kofta''. History Centuries of Ottoman presence in Romania has left some variations from the Turkish cuisine, Turkish culinary arts. Chiftele is the Romanian version of Turkish ''köfte''. See also * Kofta * List of meatball dishes * Mititei * Pârjoale Notes and references External links * Chiftele's recipe* Chiftele recipe {{Cuisine of Romania Romanian dishes Meatballs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Soup
Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines. Asian origin *Samlar machu, a Khmer term for a category of sour soups. *Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. *Sinigang, Philippine sour soup *Hot and sour soup *Tom kha kai *Tom yum * Lemon rasam - an Indian sour soup made with lemon juices * Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma) *Sayur asem * Ikan kuah kuning - an Indonesia sour fish soup Slavic origin * Borscht cooked in Eastern Europe has appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream. * Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth * Sour shchi, a sour cabbage soup in Russian cuisine * Rassolnik, traditional Russian soup made with pickled cucumbers * Sorrel soup * Solyanka, thick, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatball
A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, egg (food), eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs. History The Ancient Rome, ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Iranian cuisine, Persian cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. This method was taken to the West and is referred to as gilding. Many regional variations exist, including the unusually large ''kufte Tabrīzī'' from Iran's northwestern region, with an average diameter of . ''Poume d'oranges'' is a gilded meatbal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Soup
Various sour soups, characterized by their sour taste, are known in various East Asian, Southeast Asian, and Slavic cuisines. Asian origin *Samlar machu, a Khmer term for a category of sour soups. *Canh chua (literally "sour soup") is a sour soup indigenous to the Mekong River region of southern Vietnam. *Sinigang, Philippine sour soup *Hot and sour soup *Tom kha kai *Tom yum * Lemon rasam - an Indian sour soup made with lemon juices * Dunt dalun chin-yei - drumstick sour soup (cuisine of Burma) *Sayur asem * Ikan kuah kuning - an Indonesia sour fish soup Slavic origin * Borscht cooked in Eastern Europe has appreciable sour taste due to adding (sour) tomatoes, sour beet (or fermented beet juice) and sour cream. * Kapusniak, Ukrainian and Polish soup made from sour cabbage (sauerkraut), millet and potatoes in meat broth * Sour shchi, a sour cabbage soup in Russian cuisine * Rassolnik, traditional Russian soup made with pickled cucumbers * Sorrel soup * Solyanka, thick, s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
