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Kosovan Cuisine
The cuisine of Kosovo is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to Albanians being the main ethnic group in Kosovo, it is mainly an expression of Albanian cuisine, also adopting some elements of other Balkan countries. Bread, dairy, meat, fruits and vegetables are important staples in Kosovan cuisine. With diversity of recipes, the Kosovan daily cuisine adjusts well to the country's occasional hot summers and the frequent long winters. As a result of its continental climate, fresh vegetables are consumed in summer while pickles throughout autumn and winter. Breakfast in Kosovo is usually light, consisting primarily of a croissant with coffee, sandwiches, scrambled eggs, omelettes, petulla or toast with salami, processed cheese, lettuce and tea. Cereals with milk, waffles, pretzels and homemade pancakes with honey or marmalade are also frequently consumed especially by children. Dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. It is found in the Balkans, a region without clear boundaries but which in its broadest sense includes the European countries of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. The native cuisines of the region, with the exception of Slovenian cuisine, have a notable Turkish influence, as a result of Ottoman occupation. With the exception of Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerable Mediterranean influence, mostly present in Greek and Albanian cuisine. A restaurant selling Romani cuisine opened in Slovenia in 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. Balkan cuisine can be found in Vienna, Austria as a result of post-WWII migration to that city. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Omelettes
An omelette (sometimes omelet in American English; see spelling differences) is a dish made from eggs (usually chicken eggs), fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water. History Omelettes are believed to have originated in ancient Persia. According to ''Breakfast: A History'', they were "nearly indistinguishable" from the Iranian dish kookoo sabzi. According to Alan Davidson, the French word ''omelette'' () came into use during the mid-16th century, but the versions ''alumelle'' and ''alumete'' are employed by the Ménagier de Paris (II, 4 and II, 5) in 1393. Rabelais (''Gargantua and Pantagruel'', IV, 9) mentions an ''homelaicte d'oeufs'', Olivier de Serres an ''amelette'', François Pierre La Varenne's ''Le c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffed Peppers
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved bell peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking. Regional Variations China The Cantonese version of stuffed peppers is part of a street food called Three Fried Stuffed Treasures (煎釀三寶), with stuffed peppers, stuffed aubergines, and stuffed sausage. Though with different vegetables and meat, the stuffing is all the same: dace fish paste. After assembling the fish paste, it is deep-fried. It is usually served with Worcestershire sauce, or can be served without sauce. Spain Stuffed peppers or pimientos rellenos are part of traditional Spanish cuisine, especially that of the region of the Basque Country. Usually piquillo peppers are used. The fillings might include Manchego cheese, chicken, or cod in a red sauce, with chicken likely bein ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flija
Flia or flija (Albanian indefinite form: fli) is an Albanian dish typical of northern Albania and of the cuisine of Kosovo. It consists of multiple crêpe-like layers brushed with cream and served with sour cream and butter. The name translates to "sacrifice" (see '' fli''). Flia is prepared in the shape of the Sun (Albanian Dielli) also featuring sunbeams. Tradition March 17, which falls within the traditional Albanian festivities of Verëza ( spring equinox), is recognized as "Flia Day" in which families invite their relatives for preparing and eating flia. It is assumed that flia began to be prepared by Albanians for Verëza as a sacrifice to the Sun-god. Preparation Flia requires very simple ingredients, although it takes a rather long time to prepare. The ingredients are: flour, water, butter, yogurt, eggs, oil and salt. Some variations use kaymak Kaymak, sarshir, or qashta/ashta ( ; or ; ) is a creamy dairy food similar to clotted cream, made from the mil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pies
A pie is a Baking, baked dish which is usually made of a pastry dough casing that contains a filling of various sweetness, sweet or Savoury taste, savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts (pecan pie), fruit preserves (Tart, jam tart), brown sugar (sugar pie), sweetened vegetables (rhubarb pie), or with thicker fillings based on eggs and dairy (as in custard pie and cream pie). Savoury pies may be filled with meat (as in a steak pie or a Jamaican patty), eggs and cheese (such as quiches or Flan (pie), British flans) or a mixture of meat and vegetables (pot pie). Pies are defined by their crust (baking), crusts. A ''filled'' pie (also ''single-crust'' or ''bottom-crust''), has pastry lining the baking dish, and the filling is placed on top of the pastry but left open. A ''top-crust'' pie has the filling in the bottom of the dish and is covered with a pastry or other covering before baking. A ''two-crust'' pie has the filling completely ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Marmalade
Marmalade (from the Portuguese ''marmelada'') is a fruit preserves, fruit preserve made from the juice and peel of citrus fruits boiled with sugar and water. The well-known version is made from bitter orange. It also has been made from lemons, lime (fruit), limes, grapefruits, mandarin orange, mandarins, orange (fruit), sweet oranges, bergamot orange, bergamots, Blood orange, blood oranges, Clementine, clementines, Kumquat, kumquats, or a combination. Citrus is the most typical choice of fruit for marmalade, though historically the term has often been used for non-citrus preserves. One popular citrus fruit used in marmalade production is the bitter orange, ''Bitter orange, Citrus aurantium'' var. ''aurantium'', prized for its high pectin content, which gives a thick consistency to the marmalade. The peel of the orange imparts a bitter taste. Fruits with low pectin have it added to make the marmalade a jelly. Unlike in fruit preserves#Jam, jam, a large quantity of water is add ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Honey
Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous. Honey bees stockpile honey in the hive. Within the hive is a structure made from wax called honeycomb. The honeycomb is made up of hundreds or thousands of hexagonal cells, into which the bees regurgitate honey for storage. Other honey-producing species of bee store the substance in different structures, such as the pots made of wax and resin used by the stingless bee. Honey for human consumption is collected ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pancakes
A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a hot surface such as a griddle or frying pan. Archaeological evidence suggests that pancakes were probably eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In England, pancakes are often Leavening agent, unleavened and resemble a crêpe. In Scotland and North America, a leavening agent is used (typically baking powder) creating a thick fluffy pancake. A ''crêpe'' is a thin pancake of Brittany, Breton origin cooked on one or both sides in a special pan or crepe maker to achieve a lacelike network of fine bubbles. A well-known variation originating from southeast Europe is palatschinke, a thin moist pancake fried on both sides and filled with jam, cream cheese, chocolate, or ground walnuts, but many other f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pretzels
A pretzel ( ; from or , ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types. Salt is the most common seasoning, or topping, for pretzels, complementing the washing soda or lye treatment that gives pretzels their traditional skin and flavor acquired through the Maillard reaction. Other toppings are mustard, cheeses, sugar, chocolate, cinnamon, sweet glazing, seeds, and nuts. Regional specialties like Spundekäs have been designed to go along with pretzels. Varieties of pretzels include soft pretzels, which should be eaten shortly after preparation, and hard-baked pretzels, which have a long shelf life. Hi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Waffles
A waffle is a dish made from leavened Batter (cooking), batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are eaten throughout the world, particularly in Belgium, which has over a dozen regional varieties. Waffles may be made fresh or simply heated after having been commercially cooked and frozen. Etymology The word ''waffle'' first appears in the English language in 1725: "Waffles. Take flower, cream...." It is directly derived from the Dutch language, Dutch , which itself derives from the Middle Dutch . While the Middle Dutch is first attested to at the end of the 13th century, it is preceded by the French in 1185. Both are from the Frankish language, Frankish word ("honeycomb" or "cake"). Other spellings throughout modern and medieval Europe include waffe, wafre, wafer, wâfel, waufre, iauffe, gaufre, go ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cereals
A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize (Corn). Edible grains from other plant families, such as amaranth, buckwheat and quinoa, are pseudocereals. Most cereals are annuals, producing one crop from each planting, though rice is sometimes grown as a perennial. Winter varieties are hardy enough to be planted in the autumn, becoming dormant in the winter, and harvested in spring or early summer; spring varieties are planted in spring and harvested in late summer. The term cereal is derived from the name of the Roman goddess of grain crops and fertility, Ceres. Cereals were domesticated in the Neolithic around 8,000 years ago. Wheat and barley were domesticated in the Fertile Crescent; rice and some millets were domesticated in East Asia, while sorghum and other millets were domesticated in West Africa. Maize was domesticated by In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lettuce
Lettuce (''Lactuca sativa'') is an annual plant of the family Asteraceae mostly grown as a leaf vegetable. The leaves are most often used raw in Green salad, green salads, although lettuce is also seen in other kinds of food, such as sandwiches, wraps and soups; it can also be grilled. Its stem and seeds are sometimes used; celtuce (asparagus lettuce) is one variety grown for its stems, which are eaten either raw or cooked. In addition to its main use as a leafy green, it has also gathered religious and medicinal significance over centuries of human consumption. Europe and North America originally dominated the market for lettuce, but by the late 20th century the consumption of lettuce had spread throughout the world. , world production of lettuce (and chicory) was 27 million tonnes, 53percent of which came from China. Lettuce was originally farmed by the ancient Egyptians, who transformed it from a plant whose seeds were used to obtain oil into an important food crop raised fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
