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Kavurma
Kavurma is a broad type of fried or sautéed meat dish found in Turkish cuisine. The name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat. Similar dishes are known in Central Asia as kuurdak. Etymology Its name comes from the Turkic word for the technique of frying, ''qawirma'' (" fried thing")Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p.254 which subsequently was adopted into other languages such as Persian, Arabic, and Urdu-Hindi. ("kavurma" (frying) is decidedly a Turkish word and ..it is widely used with minor changes in Arabic, Persian and Urdu") Through these, the word - ''kavurma'' in the modern Turkish language - was the root of the names for other widely different dishes, such as the braised korma of the Indian Subcontinent,"korma, n.". OED Online. June 2013. Oxford University P ... [...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] |
Korma
Korma or qorma (; ; ) is a dish originating in Indian subcontinent, consisting of meat or vegetables braised with yogurt ( dahi), water or stock, and spices to produce a thick sauce or gravy. Etymology The English name is an anglicisation of Hindi-Urdu ''qormā'' (क़ोरमा, قورمہ), meaning "braise".Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p. 254 It refers to the cooking technique used in the dish.Singh, D. ''Indian Cookery'', Penguin, 1970, pp. 24–25"korma" Merriam-Webster, accessed 30-01-18 All these words, and the names of dishes such as the ian [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qovurma
Qovurma is a cooked dish that is part of the cuisine of Azerbaijan. There are several varieties, all of which involve stewing meat with fruit, herbs, or vegetables. Despite sometimes being translated as "kourma", the dish has no culinary relationship to the korma of the Indian subcontinent, although both names are derived from the same Turkic root.Perry, C. "Korma, Kavurma, Ghormeh: A family, or not so much?" in Hosking (ed.) ''Food and Language: Proceedings of the Oxford Symposium on Food and Cooking 2009'', p.254 Etymology The word "qovurma" is one of many, in several languages, thought to have descended from a prototypical Turkic root ''qawirma'', first recorded in the 13th century,Perry (2009), p.257, citing Athir al-Din abu Hayyan al-Andalusi, ''Kitab al-Idrak li-Lisan al-Adrak'' and which may have been spread across the region by the upper classes in the Timurid era. Preparation In Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaij ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangeably. Sautéing differs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum
''Capsicum'' () is a genus of flowering plants in the Solanum, nightshade family Solanaceae, native to Americas, the Americas, cultivated worldwide for their chili pepper or bell pepper fruit. Etymology and names The generic name may come from Latin language, Latin , meaning 'box', presumably alluding to the pods; or possibly from the Greek language, Greek word , 'to gulp'. The name "pepper" comes from the similarity of piquance (spiciness or "heat") of the flavor to that of black pepper, ''Piper (genus), Piper nigrum'', although there is no botanical relationship with it or with Sichuan pepper. The original term, ''chilli'' (now ''chile'' in Mexico) came from the Nahuatl word ''chīlli'', denoting a larger ''Capsicum'' variety Mesoamerican agriculture, cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca. Different varieties were cultivated in South America, where they are known as ''ajíes'' (singular ''ají''), from the Quechu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Urfa Biber
Urfa biber (also known as isot pepper, ) is a dried Turkish chili pepper of the type ''Capsicum annuum'' cultivated in the Urfa region of Turkey. It is often described as having a smoky, raisin-like taste. Urfa biber is technically a red (chili) pepper, ripening to a dark maroon on the plant. The peppers go through a two-part process, where they are sun-dried during the day and wrapped tightly at night. The night process is called 'sweating', and works to infuse the dried flesh with the remaining moisture of the pepper. The result is an appearance ranging from deep purple to a dark, purplish black. Urfa biber is less spicy than many other chili peppers, but provides a more lasting build of heat. The pungency of the urfa biber is 7,500 SHU on the Scoville scale. The Urfa pepper is a protected geographic indication in Turkey, with the official name "Urfa isot pepper" (''Urfa isot biberi''). Etymology According to Sevan Nişanyan, the name ''isot'' evolved from ''issi ot,'' ( hot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shepherd
A shepherd or sheepherder is a person who tends, herds, feeds, or guards flocks of sheep. ''Shepherd'' derives from Old English ''sceaphierde (''sceap'' 'sheep' + ''hierde'' 'herder'). ''Shepherding is one of the world's oldest occupations, it exists in all parts of the globe, and it is an important part of Pastoralism, pastoralist animal husbandry. Because of the ubiquity of the profession, many religions and cultures have symbolic or metaphorical references to the shepherd profession. For example, Jesus called himself the Good Shepherd, and ancient Greek mythologies highlighted shepherds such as Endymion (mythology), Endymion and Daphnis. This symbolism and shepherds as characters are at the center of pastoral literature and art. Origins Shepherding is among the oldest occupations, beginning some 5,000 years ago in Asia Minor. Sheep were kept for their milk, sheep meat, meat and especially their wool. Over the next thousand years, sheep and shepherding spread throughout ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lebanon
Lebanon ( , ar, لُبْنَان, translit=lubnān, ), officially the Republic of Lebanon () or the Lebanese Republic, is a country in Western Asia. It is located between Syria to the north and east and Israel to the south, while Cyprus lies to its west across the Mediterranean Sea; its location at the crossroads of the Mediterranean Basin and the Arabian hinterland has contributed to its rich history and shaped a cultural identity of religious diversity. It is part of the Levant region of the Middle East. Lebanon is home to roughly six million people and covers an area of , making it the second smallest country in continental Asia. The official language of the state is Arabic, while French is also formally recognized; the Lebanese dialect of Arabic is used alongside Modern Standard Arabic throughout the country. The earliest evidence of civilization in Lebanon dates back over 7000 years, predating recorded history. Modern-day Lebanon was home to the Phoenicians, a m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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