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Hoşmerim
Höşmerim or hoşmerim is a Turkish dessert popular in the Aegean, Marmara, Trakya and Central Anatolia regions of Turkey. It is sometimes called ''peynir helva'' or "cheese halva". It is generally consumed after a meal as a light dessert and may be topped with ice cream, honey or nuts. Höşmerim has been served for 50–55 years as a commercial product in the markets and pastry shops. However, most of its manufacture occurs on a small scale. Recipes and methods may differ from one region to another. Traditional recipes include fresh unsalted cheese, semolina and powdered sugar. Commercially produced ''höşmerim'' may include cream, egg and riboflavin in addition to the traditional ingredients for the homemade varieties. Etymology The Turkish word ''hoşmerim'' is loaned from the Persian word ''χʷoş-maram'' (خوش مرم). It is a compound word, derived from ''χʷoş'' (خوش), meaning "sweet" and ''maram'' (مرم), meaning "kaymak". The oldest attested use of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Turkish Desserts ...
This is a list of desserts from Turkish cuisine. See also * List of desserts * * References {{Lists of prepared foods * Turkish desserts Desserts Dessert is a course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and most parts of China, there is no tradition of a dessert course to conclude a meal. The term ''dessert'' can apply to many confectionery, confections, such as biscuits, cakes, cookies, custards, gelatin dessert, gelatins, ice creams, pastry, pastries, pies, puddings, macaroons, tong sui, sweet soups, tarts, and fruit salad. Fruit is also commonly found in dessert courses because of its naturally occurring sweetness. Some cultures sweeten foods that are more commonly umami, savory to create desserts. Etymology The word "dessert" originated from the French word ''desservir,'' meaning "to clear the table". Its first known use in English was in 1600, in a health education manual entitled ''Naturall and artificial Directions for Health'', w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Semolina
Semolina is coarsely milled durum wheat mainly used in making couscous, and sweet puddings. The term semolina is also used to designate coarse millings of other varieties of wheat, and sometimes other grains (such as rice or corn) as well. Etymology Semolina is derived from the Italian word , 1790–1800; alteration of Italian ', equivalent to ''semol(a'') "bran" () + ''-ino'' diminutive suffix. In the Lithuanian language ' means something that is milled, ' means "flour" and ' means "to mill", while semolina in Lithuanian language is '. The words ''simila, semidalis, groat,'' and ''grain'' may all have similar proto-Indo-European origins as two Sanskrit terms for wheat, ''samita'' and ''godhuma'', or may be loan words from the Semitic root ''smd'' "to grind into groats" (''cf.'' ar, سميد '). Production Modern milling of wheat into flour is a process that employs grooved steel rollers. The rollers are adjusted so that the space between them is slightly narrower than the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include ''kebabs'', '' dolmas'', ''falafel'', '' baklava'', yogurt, ''doner kebab'', ''shawarma'' and ''mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Desserts
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 cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central European cuisine, Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Iraqi cuisine, Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic peoples, Turkic elements from Central Asia (such as Manti (food), mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Topkapı Palace, Ottom ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sütlü Nuriye
Sütlü Nuriye (Milky Nuriye) is a Turkish dessert similar to baklava, but instead of syrup it contains milk, which gives a whitish look to the dessert. The name means ''Nuriye'' (Turkish female name) with milk. It is considered a speciality of Diyarbakir. History The dessert is said to have origins in Ottoman cuisine. According to Süheyl Ünver who authored the foundational book of post-Ottoman Turkish cuisine called ''Tarihte 50 Türk Yemeği'' (50 historical Turkish foods), an 18th century recipe was recorded by a judge from the Ottoman city of Izmir. The dough for this dessert is made with egg whites and usually contains some acidic ingredient like lemon juice or vinegar and the finish dessert is layered various ways. The modern form of the dessert was created during the 1980 Turkish coup d'état during which a military officer purchased baklava and found the price to be too high. The officer complained to İsmail Hakki Akansel, who had been appointed Mayor of Istanbu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bülbül Yuvası
Bülbül yuvası ( tr, bülbülyuvası, lit=nightingale's nest) is a Turkish phyllo dough dessert. It takes its name from its hollow and circular shape. Having been baked, warm syrup is sprinkled, and the hollow center is filled with pistachios before being served. Notes See also *Baklava *Şöbiyet Şöbiyet, Shaabiyat (شعيبيات) is a Turkish dessert similar to baklava. It is stuffed with a cream, which is made from milk and semolina, and also nuts (walnut or pistachio). It has a soft but crusty outside and creamy inside. See als ... * Sütlü Nuriye References * * External links Image of bülbül yuvası dessert Turkish pastries Turkish words and phrases {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baklava
Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of Turkish, Iranian and Arab cuisines, and other countries of the Levant and Maghreb, along with the South Caucasus, Balkans, and Central Asia. Etymology The word ''baklava'' is first attested in English in 1650, a borrowing from ota, باقلاوه . The name baklava is used in many languages with minor phonetic and spelling variations. Historian Paul D. Buell argues that the word "baklava" may come from the Mongolian root ' 'to tie, wrap up, pile up' composed with the Turkic verbal ending ''-v''; baγla- itself in Mongolian is a Turkic loanword. Sevan Nişanyan considers its oldest known forms (pre-1500) to be ''baklağı'' and ''baklağu'', and labels it as being of Pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Folk Etymology
Folk etymology (also known as popular etymology, analogical reformation, reanalysis, morphological reanalysis or etymological reinterpretation) is a change in a word or phrase resulting from the replacement of an unfamiliar form by a more familiar one. The form or the meaning of an archaic, foreign, or otherwise unfamiliar word is reinterpreted as resembling more familiar words or morphemes. The term ''folk etymology'' is a loan translation from German language, German ''Volksetymologie'', coined by Ernst Förstemann in 1852. Folk etymology is a Productivity (linguistics), productive process in historical linguistics, language change, and social relation, social interaction. Reanalysis of a word's history or original form can affect its spelling, pronunciation, or meaning. This is frequently seen in relation to loanwords or words that have become archaic or obsolete. Examples of words created or changed through folk etymology include the English dialectal form wikt:sparrowgrass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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