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Etli Ekmek
Etli ekmek is a dish which originated in Konya in Turkey (also known as Etli pide).“Etli ekmek” means "bread with meat" in Turkish. It is very common in cities in the central regions of Turkey. Etli ekmek can be bought at Turkish bakeries (bakery restaurants). See also * Pastrmalija * Khachapuri * Cantiq * Lahmacun * Pide The International and State Defense Police ( pt, Polícia Internacional e de Defesa do Estado; PIDE) was a Portuguese security agency that existed during the '' Estado Novo'' regime of António de Oliveira Salazar. Formally, the main roles of th ... References Macedonian cuisine Turkish cuisine Savoury pies Tatar cuisine {{pie-stub ... [...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] |
Flat Bread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Konya
Konya () is a major city in central Turkey, on the southwestern edge of the Central Anatolian Plateau, and is the capital of Konya Province. During antiquity and into Seljuk times it was known as Iconium (), although the Seljuks also called it Darü'l-Mülk, meaning "seat of government". In 19th-century accounts of the city in English its name is usually spelt Konia or Koniah. As of 2021, the population of the Metropolitan Province was 2,277,017, making it the sixth most populous city in Turkey, and second most populous of the Central Anatolia Region, after Ankara . Of this, 1,390,051 lived in the three urban districts of Meram, Selçuklu and Karatay. Konya is served by TCDD high-speed train ( YHT) services from Istanbul and Ankara. The local airport ( Konya Havalimanı, KYA) is served by flights from Istanbul. Etymology of Iconium Konya was known in classical antiquity and during the medieval period as (''Ikónion'') in Greek (with regular Medieval Greek apheresis ''Kón ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastrmalija
Pastrmajlija ( Macedonian: Пастрмајлија) is a Macedonian bread pie made from dough and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it. Its name derives from the word ''pastrma'', meaning salted and dried meat of sheep or lamb (cf. "pastırma"). It is based on the Turkish İçli Pide. Although it is officially called pastrmalija, a popular name among the Macedonian people is "pastrmajlija", only adding the letter "j". In its honor, the city of Štip organizes an annual festival called "Pastrmalijada". See also * Etli ekmek * Khachapuri * 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:чеб ... References Macedonian cuisine Savoury pies Turkish cuisine Tatar cuisine Sveti Nikole Municipality Štip Municipality Veles Municipality< ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khach ... [...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] |
Lahmacun
Lahmacun ( pronounced ''lahmajoun'') or Lahmajo ( hy, Լահմաջո) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant. Due to its shape and superficial similarity, it is sometimes described as Armenian pizza, Turkish pizza, or similar names. However, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner. Lahmacun is a popular dish in Armenia, Turkey, Iraq, Israel, Lebanon, Syria, Palestine (''lahm bi 'ajin''), and Arab communities worldwide. In Lebanon and Syria it is also known as sfiha Armanniye or Armenian Flatbread. Etymology and terminology The name entered English from tr, lahmacun and hy, Լահմաջո (''lahmajo''), both of whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread. Flatbreads range from below one millimeter to a few centimeters thick so that they can be easily eaten without being sliced. They can be baked in an oven, fried in hot oil, grilled over hot coals, cooked on a hot pan, tava, comal, or metal griddle, and eaten fresh or packaged and frozen for later use. History Flatbreads were amongst the earliest processed foods, and evidence of their production has been found at ancient sites in Mesopotamia, ancient Egypt, and the Indus civilization. In 2018, charred bread crumbs were found at a Natufian site called Shubayqa 1 in Jordan (in Harrat ash Shaam, the Black Desert) dating to 12,400 BC, some 4,000 years before the start of agriculture in the region. Analysis showed that they were probably from flatbread cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Cuisine
Macedonian cuisine ( mk, Македонска кујна, Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia. Foods * Tavče gravče * Turli tava * Ǵomleze, culinary speciality in the Ohrid and Struga region, different from the Turkish gozleme * Ajvar, roasted red pepper spread; can be mild or hot * Kebapchinja * Šopska salad * Polneti piperki, stuffed bell peppers; usually filled with rice or rice with meat * Embroidered peppers, threaded peppers served fresh, dry or as a spice * Ohrid trout, an endemic species of trout in Lake Ohrid * Pita (pastry) * Burek ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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