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Kasseri Leveti AB
Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey,"The Art of Making Kasseri", Epikouria Magazine, Fall/Winter 2006 Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone or Caciocavallo. Kasseri is mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasseri Leveti AB
Kasseri or Kaşar (Greek: κασέρι, Turkish: ''kaşar''Merriam-Webster Unabridged ''kasseri''/ref>) is a medium-hard or hard pale yellow cheese made from pasteurised or unpasteurised sheep milk and at most 20% goat's milk. "Kasseri" is a protected designation of origin, according to which the cheese must be made in the Greek provinces of Thessaly, Macedonia, Lesbos, or Xanthi, but a similar type of cheese is found in Turkey,"The Art of Making Kasseri", Epikouria Magazine, Fall/Winter 2006 Romania, and the Balkans, where it is known as kashkaval. The same cheese is made with cow's milk, but in that case it cannot be legally sold as "kasseri" in the EU and is instead sold under names that are particular to each producer. Kasseri is of semi-hard to hard consistency, smooth rather than crumbly, chewy, and with a hard rind. It belongs to the pasta filata family of cheeses, which includes fresh cheeses like mozzarella and aged ones like Provolone or Caciocavallo. Kasseri is mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caciocavallo
Caciocavallo is a type of stretched-curd cheese made out of sheep's or cow's milk. It is produced throughout Southern Italy, particularly in the Apennine Mountains and in the Gargano peninsula. Shaped like a teardrop, it is similar in taste to the aged Southern Italian Provolone cheese, with a hard edible rind. Etymology The Italian name of the cheese ''caciocavallo'' literally means "horse cheese" and it is generally thought that the name derives from the fact that two cheese forms are always bound together with rope and then left to mature by placing them 'a cavallo', i.e. straddling, upon a horizontal stick or branch. History Apparently caciocavallo was mentioned the first time around 500 BC by Hippocrates, emphasising the "Greeks' cleverness in making cheese". Columella in his classic treatise on agriculture, ''De re rustica'' (35–45 CE), described precisely the methods used in its preparation, making it one of the oldest known cheeses in the world. Types of cheese with n ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kashkaval
Kashkaval ; bg, кашкавал ; mk, кашкавал ; sr, качкаваљ, kačkavalj; sq, kaçkavall; russian: кашкавал; tr, kaşkaval or ; ar, قشقوان, qashqawān. is a type of cheese made from cow's milk, sheep's milk or both. In Albania, Bulgaria, North Macedonia, Serbia and Romania, the term is often used to refer to all yellow cheeses (or even any cheese other than sirene). In English-language menus in Bulgaria, ''kashkaval'' is translated as "yellow cheese" (whereas ''sirene'' is usually translated as "white cheese" or simply "cheese"). Etymology The name ''kashkaval'' possibly comes from Latin ('cheese') and ('horse'), by means of the Italian ''caciocavallo'', with the widely accepted explanation that the word ''cavallo'' ('horse') comes from the cheese being traditionally dried by attaching two gourd shaped balls of caciocavallo with a single rope and hanging them to a wooden pole as if placed on a horse's back. Another theory exists. Some res ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Food Products
Greece produces many food products. Olive oil Greece is the world's fifth ranked producer of olive oil, producing more than 1,079,000 tons of olive oil annually, more than 75% of that extra virgin. Greek olive oil is exported throughout the world. Olive oil plays an important role in the Greek diet, being the basis of many dishes. Honey Honey in Greece is mainly flower-honey from the nectar of fruit and citrus trees (lemon, orange, bigarade trees), thyme honey, and pine honey from conifer trees. Mastic Mastic is grown on the Aegean island of Chios. Alcoholic beverages * Kitron: a liqueur from Naxos like limoncello, produced from citrons rather than lemons. * Mastika: a liqueur from Chios seasoned with mastic, a resin gathered from the mastic tree, a small evergreen tree native to the Mediterranean. * Ouzo: (a.c. ~ 40%) is an anise-flavored alcoholic aperitif similar to the French pastis and Turkish rakı. * Tsikoudia: a pomace brandy from Crete, similar to tsipouro and rakı. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine (Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, fish, and meat, including pork, poultry, veal and beef, lamb, rabbit, and goat. Other important ingredients include pasta (for example hilopites), cheeses, lemon juice, herbs, olives, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, and filo pastries. It continues traditions from Ancient Greek and Byzantine cuisine, while incorporating Balkan, Turkish and Italian influences. History Greek cuisine is part of the culture of Greece and is recorded in images and texts from ancient times. Its influence spread to ancient Rome and then throughout Europe and beyond. Ancient Greek cuisine was charact ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Cyprus
Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France. Food preparation Frequently used ingredients are fresh vegetables such as zucchini, olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts. The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus. It grows abundantly, and locals use it for everything, particular ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Assyrian Cuisine
Assyrian cuisine is the cuisine of the indigenous ethnic Assyrian people, Eastern Aramaic-speaking Syriac Christians of Iraq, northeastern Syria, northwestern Iran and southeastern Turkey. Assyrian cuisine is primarily identical to Iraqi/Mesopotamian cuisine, as well as being very similar to other Middle Eastern and Caucasian cuisines, as well as Greek cuisine, Levantine cuisine, Turkish cuisine, Iranian cuisine, Israeli cuisine, and Armenian cuisine, with most dishes being similar to the cuisines of the area in which those Assyrians live/originate from. It is rich in grains such as barley, meat, tomato, herbs, spices, cheese, and potato as well as herbs, fermented dairy products, and pickles. Lunch and dinner There is no difference to lunch and dinner to Assyrians as there are with some other cultures, they are referred to as ''kawitrā w kharamsha'', or ''ˁurāytā w ḥšāmtā'' (ܚܕܝܐ ܘ ܥܫܝܐ). Lunch and dinner typically consist of basmati rice which can be prepare ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cumin
Cumin ( or , or Article title ) (''Cuminum cyminum'') is a in the , native to the . Its seeds – each one contained within a fruit, which is dried – are used in the |
Saganaki
In Greek cuisine, saganaki (Greek σαγανάκι) is any one of a variety of dishes prepared in a small frying pan, the best-known being an appetizer of fried cheese. It is commonly flambéed in North America. Etymology The dishes are named for the frying pan in which they are prepared, called a ''saganaki'', which is a diminutive of ''sagani'', a frying pan with two handles, which comes from the Turkish word ''sahan'' 'copper dish', itself borrowed from Arabic صحن (ṣaḥn). Description The cheese used in ''saganaki'' is usually graviera, kefalograviera, halloumi, kasseri, kefalotyri, or sheep's milk feta cheese. Regional variations include the use of formaela cheese in Arachova, halloumi in Cyprus, and vlahotiri in Metsovo. The cheese is melted in a small frying pan until it is bubbling and generally served with lemon juice and pepper. It is eaten with bread. Other dishes cooked in a ''saganaki'' pan include ''shrimp saganaki'' ( el, γαρίδες σαγανάκι, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kasseropita
Tiropita or tyropita (Greek: τυρóπιτα, "cheese-pie") is a Greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. It is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. When made with kasseri cheese, it may be called ''kasseropita'' (). Spanakotiropita is filled with spinach and cheese; ''cf.'' spanakopita. History Layered dishes like tiropita may originate from layered pan-fried breads developed by the Turks of Central Asia before their westward migration to Anatolia in the late Middle Ages (''cf.'' baklava). Some scholars state that in Ancient Greek cuisine, placenta cake (or ''plakous'', πλακοῦς), and its descendants in Byzantine cuisine, ''plakountas tetyromenous'' (πλακούντας τετυρομένους, "cheesy placenta") and ''en tyritas plakountas'' (εν τυρίτας πλακούντας, "cheese-inserted placenta"), are the ancestors of modern ''tiropita''.. A r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sandwich
A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein bread serves as a container or wrapper for another food type. The sandwich began as a portable, convenient finger food in the Western world, though over time it has become prevalent worldwide. In the 21st century there has been considerable debate over the precise definition of ''sandwich''; and specifically whether a hot dog or open sandwich can be categorized as such. In the United States, the Department of Agriculture and the Food and Drug Administration are the responsible agencies. The USDA uses the definition, "at least 35% cooked meat and no more than 50% bread" for closed sandwiches, and "at least 50% cooked meat" for open sandwiches. In Britain, the British Sandwich Association defines a sandwich as "any form of bread with a filling, generally assembled cold", a definition which includes wraps and bagels, but exclud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
