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Kabak Tatlısı
Kabak tatlısı ( Turkish for "pumpkin dessert") is a pumpkin dessert in Turkish cuisine. It is made by cooking peeled and cut pumpkin that has had sugar sprinkled on it (candied pumpkin). Milk can also be used. The dish is topped with chopped walnuts, tahini and kaymak. It is a winter-time seasonal dessert. The texture has been described as resembling taffy.Turkish Delight, From the Editor May 2014 Afar page 18 See also * List of desserts A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word ... * List of squash and pumpkin dishes * References External linksYouTube video of preparation Bulgarian desserts Middle Eastern cuisine Turkish desserts Iranian desserts Squash and pumpkin dishes {{Turkey-dessert-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] |
Kaymak
Kaymak, sarshir, or qashta/ashta ( fa, سَرشیر ) ( ar, قشطة or ar, قيمر ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name refers to a confection similar to dulce de leche instead. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written re ... [...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] |
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] |
Bulgarian Desserts
Bulgarian may refer to: * Something of, from, or related to the country of Bulgaria * Bulgarians, a South Slavic ethnic group * Bulgarian language, a Slavic language * Bulgarian alphabet * A citizen of Bulgaria, see Demographics of Bulgaria * Bulgarian culture * Bulgarian cuisine, a representative of the cuisine of Southeastern Europe See also * * List of Bulgarians, include * Bulgarian name, names of Bulgarians * Bulgarian umbrella, an umbrella with a hidden pneumatic mechanism * Bulgar (other) * Bulgarian-Serbian War (other) The term Bulgarian-Serbian War or Serbian-Bulgarian War may refer to: * Bulgarian-Serbian War (839-842) * Bulgarian-Serbian War (853) * Bulgarian-Serbian wars (917-924) * Bulgarian-Serbian War (1330) * Bulgarian-Serbian War (1885) * Bulgarian-Serbi ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Squash And Pumpkin Dishes
This is a list of notable squash and pumpkin dishes that are prepared using squash and pumpkin as a primary ingredient. Pumpkin is a squash cultivar. Squash and pumpkin dishes and foods * ''Hobak-juk'' – a Korean variety of '' juk'' (porridge) made with pumpkin and glutinous rice flour. * It is a smooth and naturally sweet porridge that is traditionally served to the elderly or recovering patients. * Hobak-tteok – a Korean dish and variety of ''siru-tteok'' (steamed rice cake) made by mixing fresh or dried pumpkin with glutinous or non-glutinous rice flour, then steaming the mixture in a ''siru'' (rice cake steamer). * Kabak tatlısı – a Turkish pumpkin dessert made by cooking peeled and cut pumpkin that has been sprinkled with sugar (candied pumpkin). * Kadu bouranee – an Afghan and Turkish dish made by frying pumpkin with different spices * Maraq – a Somali soup that is sometimes prepared using pumpkin * Mashed pumpkin – a vegetable dish made by cooking or ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Desserts
A dessert is typically the sweet course that, after the entrée and main course, concludes a meal in the culture of many countries, particularly Western culture. The course usually consists of sweet foods, but may include other items. The word "dessert" originated from the French word ''desservir'' "to clear the table" and the negative of the Latin word ''servire''. There are a wide variety of desserts in western cultures, including cakes, cookies, biscuits, gelatins, pastries, ice creams, pies, puddings, and candies. Fruit is also commonly found in dessert courses because of its natural sweetness. Many different cultures have their own variations of similar desserts around the world, such as in Russia, where many breakfast foods such as blini, oladyi, and syrniki can be served with honey and jam to make them popular as desserts. By type Brand name desserts A * Angel Delight B * Bird's Custard * Bompas & Parr * Butter Braid C * Cherrybrook Kitchen * Chicoo * Cool Wh ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taffy (candy)
Taffy is a type of candy invented in the United States, made by stretching or/and pulling a sticky mass of a soft candy base, made of boiled sugar, butter, vegetable oil, flavorings, and colorings, until it becomes aerated (tiny air bubbles produced), resulting in a light, fluffy and chewy candy. When this process is complete, the taffy is rolled, cut into small pieces and wrapped in wax paper to keep it soft. It is usually pastel-colored and fruit-flavored, but other flavors are common as well, including molasses and the "classic" (unflavored) taffy. Definition and etymology The word ''taffy'', referring to the boiled candy, is first known to have appeared in the United States circa 1817. The word is also used metaphorically to refer to insincere flattery. The ''Oxford English Dictionary'' dates the first written record of the word ''toffee'' in the forms ''tuffy, toughy'' to 1825 and identifies it as a southern British dialectal variant of ''taffy'' (first recorded use in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tahini
Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and Eastern Mediterranean, the South Caucasus, as well as parts of North Africa. Sesame paste (though not called tahini) is also used in some East Asian cuisines. Etymology ''Tahini'' is of Arabic origin and comes from a colloquial Levantine Arabic pronunciation of (), or more accurately (), whence also English ''tahina'' and Hebrew ''t'china'' . It is derived from the root , which as a verb means "to grind", and also produces the word , "flour" in some dialects. The word ''tahini'' appeared in English by the late 1930s.Mariposa, ''Hollywood Glamour Cook Book'', 1940, p. 101. ''Tahini'' is a loanword from modern Greek ''tachíni'' () which was originally adopted from the Ottoman Turkish ''"tahin"'' . In Turkish and also in Italian, ... [...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] |
Walnut
A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, '' Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true botanical nut. After full ripening, the shell is discarded and the kernel is eaten. Nuts of the eastern black walnut (''Juglans nigra'') and butternuts ('' Juglans cinerea'') are less commonly consumed. Characteristics Walnuts are rounded, single-seeded stone fruits of the walnut tree commonly used for food after fully ripening between September and November, in which the removal of the husk at this stage reveals a browning wrinkly walnut shell, which is usually commercially found in two segments (three or four-segment shells can also form). During the ripening process, the husk will become brittle and the shell hard. The shell encloses the kernel or meat, which is usually made up of two halves separated by a membranous partition. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Candied
Candied fruit, also known as glacé fruit, is whole fruit, smaller pieces of fruit, or pieces of peel, placed in heated sugar syrup, which absorbs the moisture from within the fruit and eventually preserves it. Depending on the size and type of fruit, this process of preservation can take from several days to several months. This process allows the fruit to retain its quality for up to a year. It has existed since the 14th century. The continual process of drenching the fruit in syrup causes the fruit to become saturated with sugar, preventing the growth of spoilage microorganisms due to the unfavourable osmotic pressure this creates. Fruits that are commonly candied include dates, cherries, pineapple, peaches, as well as ginger root. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries). Recipes vary from region to region, but the general principle is to boil t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
