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Crimean Tatar Cuisine
The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogays, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus. Traditional dishes * (or ) is a fried turnover wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
European Cuisine
European cuisine comprises the cuisines of Europe "European Cuisine." . Accessed July 2011. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ukrainian Cuisine
Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil (''chernozem'') from which its ingredients come and often involves many components. Traditional Ukrainian dishes often experience a complex heating process – "at first they are fried or boiled, and then stewed or baked. This is the most distinctive feature of Ukrainian cuisine". The national dish of Ukraine is ''borscht'', the well-known beet soup, of which many varieties exist. However, ''varenyky'' (boiled dumplings similar to pierogi) and a type of cabbage roll known as'' holubtsi'' are also national favourites and are a common meal in traditional Ukrainian restaurants. These dishes indicate the regional similarities within Eastern European cuisine. The cuisine emphasizes the importance of wheat in particular, and grain in general, as the country is often referred to as t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (ninth to sixteenth century), Old Moscow cuisine (seventeenth century), the cuisine that existed during the ruling of Peter and Catherine the Great (eighteenth century), and finally Petersburg cuisine, which took place from the end of the eighteenth century to the 1860s. In the Old Russian period, the main food groups were bread, lots of grains, and lots of foods that contained starch. Women baked pies with lots of different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat, oats, etc.were represented as wellbeing to the household. Lots of Russians used honey and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatar Cuisine
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies. Tatar cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as ''pilaw'' (pilaf), halvah (''xälwä''), and sherbet (''şirbät'') entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse. Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geographical zones—the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shurpa
Chorba or shorba (from dialectal Arabic ; from , 'to drink') is a broad class of stews or rich soups found in national cuisines across the Middle East, Central and Eastern Europe, Central Asia and the Indian subcontinent. It is often prepared with added ingredients but served alone as a broth or with bread. Etymology ''Chorba'', or ''shorba'', is variously derived from the Arabic word meaning 'gravy' or from a Persian term from (, 'salty, brackish') and /, (/, 'water/stew') or from a hypothetical cognate word common to Arabic and Persian. Chorba is also called ( am, ሾርባ), ( uz, шўрва), ( ps, شوروا), ( bg, чорба), (Serbo-Croatian), ( Somali), (Romanian), (russian: шурпа), ( ug, شورپا / ), (Turkish), ( ky, шорпо) and ( kk, сорпа). In the Indian subcontinent, the term in Hindi () simply means gravy. It is a Mughlai dish and it has vegetarian forms such as tomato shorba. Types Shorwa is a traditional Afghan dish which is a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qurt
Kashk ( fa, کشک ''Kašk'', ku, keşk), qurut ( Tuvan and ky, курут, kk, құрт, tk, gurt, uz, qurt, az, qurut, ps, قروت, hy, չորթան-''chortan'', Turkish: ''kurut'') or aaruul and khuruud ( Mongolian: ''ааруул'' or ''хурууд'') is a range of dairy products used in cuisines of Iranian, Afghan, Turkish, Kurdish, Mongolian, Central Asian, Transcaucasian and the Levantine people. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk. Etymology from Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry.") in reference to the f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantiq
Cantiq ( tr, Cantık, crh, yantiq) is a çiberek that is grilled, not fried. See also *çiberek Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. ... {{div end Tatar cuisine Turkish cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiburekki
Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. They are made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is sep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Caucasus
The North Caucasus, ( ady, Темыр Къафкъас, Temır Qafqas; kbd, Ишхъэрэ Къаукъаз, İṩxhərə Qauqaz; ce, Къилбаседа Кавказ, Q̇ilbaseda Kavkaz; , os, Цӕгат Кавказ, Cægat Kavkaz, inh, Даькъасте, Däq̇aste, krc, Шимал Кавказ, Şimal Kavkaz, russian: Северный Кавказ, r=Severnyy Kavkaz, p=ˈsʲevʲɪrnɨj kɐfˈkas) or Ciscaucasia (russian: Предкавказье, Predkavkazye), is a subregion of Eastern Europe in the Eurasian continent. It is the northern part of the wider Caucasus region, and is entirely a part of Russia, sandwiched between the Sea of Azov and Black Sea to the west, and the Caspian Sea to the east. The region shares land borders with Georgia (country), Georgia and Azerbaijan to the south. Krasnodar is the largest city within the North Caucasus. Politically, the North Caucasus is made up of Russian Republics of Russia, republics and krais. It lies north of the Main C ... [...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] |
