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Kuru Fasulye
Kuru fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used. Sometimes other vegetables or meat may also be added, especially pastirma. Kuru fasulye is often served along with rice or bulgur. It is often considered the national dish of Turkey. Sabah Its counterpart in is called . See also * |
Eskişehir Sivrihisar Kaymaz Geleneksel Kuru Fasulye Festivali
Eskişehir ( , ; from "old" and "city") is a city in northwestern Turkey and the capital of the Eskişehir Province. The urban population of the city is 898,369 with a metropolitan population of 797,708. The city is located on the banks of the Porsuk River, 792 m above sea level, where it overlooks the fertile Phrygian Valley. In the nearby hills one can find hot springs. The city is to the west of Ankara, to the southeast of Istanbul and to the northeast of Kütahya. It is located in the vicinity of the ancient city of Dorylaeum. Known as a university town; Eskişehir Technical University, Eskişehir Osmangazi University, and Anadolu University are based in Eskişehir. The province covers an area of . Name The name literally means 'Old City' in Turkish. History The city was founded by the Phrygians in at least 1000 BC, although it has been estimated to be older than 4000 years old. The current city lies about a mile from the ancient Phrygian city of Dorylaeum. Many Phr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice
Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown in West Africa around 3,000 years ago. In agriculture, it has largely been replaced by higher-yielding Asian r ...'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of ''Oryza''. As a cereal, cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's World population, human population,Abstract, "Rice feeds more than half the world's population." especially in Asia and Africa. It is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. Since sizable portions of sugarcane and ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Legume Dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legume dishes 0–9 * * A * * * * B * * * * * * * * * * * * * * * * * * * C * Callos * Caparrones * Cassoulet * Chana masala * Chapea * Cholent * Chili con carne * Chole bhature * Ciceri e Tria * Cocido lebaniego * Cocido madrileño * Cocido Montañés * Cowboy beans D * * * * * * * * * * E * F * * * * * * * * * * G * * * * * * * H * * J * * K * * * * * * * * L * * * * * M * * * * * * * * * * N * O * P * * * * * * * * * * * * * * * * R * * * * * * * * * * * S * * * * * * * T * * * * U * * V * W * Y * See ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasolada
Fasolada ( el, φασολάδα) or fasoulada ( el, φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks".Λεξικό της κοινής Νεοελληνικής, 1998 Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably, often including meat like '' bastırma'' and olive oil. Similar dishes Its counterparts are Italian '' fagiolata'', the Portuguese and Brazilian ''feijoada'', Romanian ''fasole'' and Spanish ''fabada''. A similar dish in Turkish cuisine is called ''kuru fasulye''. The Arabic version is called fasoulia ( ar, فاصوليا) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. See also * Gigandes plaki * Arab cuisine * Greek cuisine * Lis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fasolada
Fasolada ( el, φασολάδα) or fasoulada ( el, φασουλάδα) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. It is sometimes called the "national food of the Greeks".Λεξικό της κοινής Νεοελληνικής, 1998 Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Lima beans are sometimes used instead of white beans. Recipes vary considerably, often including meat like '' bastırma'' and olive oil. Similar dishes Its counterparts are Italian '' fagiolata'', the Portuguese and Brazilian ''feijoada'', Romanian ''fasole'' and Spanish ''fabada''. A similar dish in Turkish cuisine is called ''kuru fasulye''. The Arabic version is called fasoulia ( ar, فاصوليا) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. See also * Gigandes plaki * Arab cuisine * Greek cuisine * Lis ... [...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] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgur
Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found in West Asian cuisine. Characteristics Bulgur is sometimes confused with cracked wheat, which is crushed wheat grain that, unlike bulgur, has not been parboiled. Bulgur is a common ingredient in cuisines of many countries of the West Asian cuisine and Mediterranean Basin. It has a light, nutty flavor. Bulgur is recognized as a whole grain by the United States Department of Agriculture. Composition and nutrition Cooked bulgur is 78% water, 19% carbohydrates, 3% protein, and contains negligible fat (table). A 100 gram (3.5 oz) reference serving supplies 83 calories, with no micronutrients in appreciable amounts of the Daily Value (table). Culinary uses Bulgur does not require cooking, although it can be included in cooked dishe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastirma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried cured beef that is found in the cuisines of Turkey, Armenia, Azerbaijan, Bulgaria, Egypt, and Greece, Iraq and North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis '' Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cured beef that was called ''paston'' (παστόν). According to Johannes Koder, an expert in Byzantine studies, ''paston'' could mean either salted meat or salted fish, while ''akropaston'' (ἀκρόπαστον) means salted meat. Andrew Dalby gives the d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stewed
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sauce w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Paste
Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an intense tomato flavour to a variety of dishes, such as pasta, soups and braised meat. It is used heavily in Italian cultured food. By contrast, tomato purée is a liquid with a thinner consistency than tomato paste, while tomato sauce is even thinner in consistency. History and traditions Tomato paste is traditionally made in parts of Sicily, southern Italy and Malta by spreading out a much- reduced tomato sauce on wooden boards that are set outdoors under the hot August sun to dry the paste until it is thick enough, when it is scraped up and held together in a richly colored, dark ball. Today, this artisan product is harder to find than the industrial version (which is much thinner). Commercial production uses tomatoes with thick pericarp wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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