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Kofte
Kofta is a family of meatball or meatloaf dishes found in Balkan, Middle Eastern, South Caucasian, South Asian and Central Asian cuisines. In the simplest form, koftas consist of balls of minced meatusually beef, chicken, pork, lamb or mutton, or a mixturemixed with spices and sometimes other ingredients. The earliest known recipes are found in early Arab cookbooks and call for ground lamb. There are many national and regional variations. There are also vegetable and uncooked versions. Shapes vary and include balls, patties, and cylinders. Sizes typically vary from that of a golf ball to that of an orange. Etymology In English, ''kofta'' is a loanword borrowed from which in turn is derived from Classical Persian , contemporarily . The earliest extant use of the word in the Urdu language is attested from the year 1665 in Mulla Nusrati's ''ʿAlī Nāma''. It was first used in English in '' Qanoon-e-Islam'' in 1832, and then by James Wise in 1883. The languages of the r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lavash
Lavash ( hy, լավաշ) is a thin flatbread usually leavened, traditionally baked in a tandoor (''tonir'') or on a ''sajj'', and common to the cuisines of South Caucasus, Western Asia, and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey. The traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the ''tonir''. In 2014, "Lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in Armenia" was inscribed in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity. In 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of Azerbaijan, Iran, Kazakhstan, Kyrgyzstan and Turkey was inscribed on the list as well. Lavash is similar to ''yufka'', but in Turkish cuisine lavash (''lavaş'') is prepared with a yeast dough while ''yufka'' is typically unleavened. Origin Accordin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dolma
Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Wrapped dolma are known as '' sarma''. They can be served warm or at room temperature. History Stuffed vegetable dishes have been a part of Middle Eastern cuisine for centuries. Recipes for stuffed eggplant have been found in Medieval Arabic cookbooks and, in Ancient Greek cuisine, fig leaves stuffed with sweetened cheese were called . The word dolma, of Turkish origin, means "something stuffed" or "filled". (Turkish taxis are called ''dolmuş'' for similar reasons). In some of the former Ottoman countries, native names have been retained or have blended with Turkish language terms, for example, in the Arab states ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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