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Kısır
Kısır is a bulgur based salad found in Turkish cuisine, Turkish cuisine. The main ingredients are finely ground bulgur, parsley, and tomato paste. Common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, olive oil and lemon juice, cucumber, cornichons and spices. It can be served with lettuce leaves. It has a reddish color due to tomato paste admixture. It is served at room temperature as either a side-dish or meze appetizer. See also * List of salads * Eetch * Tabbouleh * Turkish cold bulgur soup * Mercimek köftesi References External links A recipe Salads Turkish words and phrases Turkish cuisine Bulgur dishes {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Salads
Salad is any of a wide variety of dishes including: green salads; vegetable salads; long beans; salads of pasta, legumes, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They often include vegetables and fruits. Varieties of salad Unsorted * Bionico * Blunkett salad * Broccoli slaw * Buljol * Candle salad * Carrot salad * Dessert salad * Esgarrat * Esqueixada * Frogeye salad * Goma-ae * Hummus salad * Israeli eggplant salad * Kısır * Koi * Kuluban * Kung chae nampla * Malfouf salad * Maple slaw * Masmouta salad * Matbukha * Mechouia salad * Mizeria * Nam khao * Nam tok * Nan gyi thohk * Nộm * Nopalito * Olive salad * Pantesca salad * Rubiyan salad * Sabzi khordan * Salade cauchoise * Salată de boeuf * Salmagundi * Seafoam salad * Shalgam * Shʿifurah * Sicilian orange salad * Snow white salad * Sōmen salad * Spinach salad * Strawberry Delight – a dessert salad * Sweet potato salad * Taktouka * Ulam * Urnebes * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Çiğ Köfte
Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Edessa (modern-day Urfa). The dish is served as an appetizer or meze, and it is closely related with ''kibbeh nayyeh'' from Lebanese cuisine. ''Çiğ köfte'' is common to Armenian and Turkish cuisines. Traditionally made with raw meat, there are vegetarian variations made with bulgur and in Urfa, a local meatless version is made with scrambled eggs. In Diyarbakır province locally prepared batches are sold by street vendors. Etymology In Turkish, ''çiğ'' means "raw" and ''köfte'' means meatball. The word ''köfte'' derives from Persian, ultimately from the Proto-Indo-European root "*(s)kop–" (grind, pound, beaten). In Aramaic, the indigenous language of Edessa, it is called ܐܰܟܺܝܢ (Acin). Preparation Bulgur is kneaded with chopped onions and water until it gets soft. Then tomato and pepper paste, spices and very fine ground beef or lamb are added. This absolutel ... [...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] |
Turkish Cold Bulgur Soup
Turkish cold bulgur soup, Bat or Bad ( tr, Bat) is a national meal of Tokat,Sivas,Amasya Turkish cuisine. Original name of this recipe is bat. This recipe is similar to mercimek köftesi by means of preparation. Regional Bat Styles *Tokat Bat See also *Kısır Kısır is a bulgur based salad found in Turkish cuisine, Turkish cuisine. The main ingredients are finely ground bulgur, parsley, and tomato paste. Common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, ... References Turkish soups {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak. Etymology The word is found in all the cuisines of the former Ottoman Empire, and originated from the Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian word "mazzeh" or "mazzah" () 'taste' or 'relish'. Common dishes In Turkey, meze often consist of ''beyaz peynir'' (literally "white cheese"), ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ''beyin salatası'' (brain salad), ''kalamar tava'' (fried calamari or squid), midye dolma and ''midye tava'' (stuffed or fried mussels), ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tabbouleh
Tabbouleh ( ar, تبولة, translit=tabbūla; also tabouleh, tabbouli, tabouli, or taboulah) is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Eastern Mediterranean and the Arab world. Like hummus, baba ghanoush, pita bread, and other elements of Arab cuisine, tabbouleh has become a popular food in the United States.Zelinsky, 2001 p. 118. Etymology The Levantine Arabic ''tabbūle'' is derived from the Arabic word ''tābil'' from the Aramaic root word ''t-b-l'', meaning "seasoning" or more literally "dip". Use of the word in English first appeared in the 1950s. History Edible herbs known as ''qaḍb'' formed an essential part of the Arab diet in the Middle Ages. Dishes like tabbouleh attest to their continued popularity in Mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eetch
Eetch (otherwise known as eech, itch, metch or one of several other variations) is a traditional Armenian side dish, salad or spread, similar to tabbouleh. Eetch can be eaten either at room temperature or warm. Its typical red colour is derived from crushed or pureed tomatoes. Common additional ingredients include onion, parsley, olive oil, lemon, paprika, and bell peppers.Armenian Food: Fact, Fiction & Folklore. Irina Petrosian, David Underwood (2006). Eetch is colloquially known as mock kheyma due to its characteristics as a vegetarian form of kheyma. See also *Kısır Kısır is a bulgur based salad found in Turkish cuisine. The main ingredients are finely ground bulgur, parsley, and tomato paste. Common additional ingredients include onion, garlic (in some regions), sour pomegranate molasses, olive oil and ... References External linksEech, Armenian side dish Bibliography * The Cuisine of Armenia. Sonia Uvezian, (2001) * ''The Armenian Cookbook'' * ''Cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pomegranate Molasses
Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate syrup"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a Middle Eastern seasoning consisting of concentrated pomegranate juice. It is usually used in fish and meat dishes, and also as a replacement for vinegar in salads. About The word narsharab (''narşərab''), from fa, انارشراب, (a)nârsharâb, literally means pomegranate wine, although it contains no alcohol. It contains 10% citric acid and 45% sugar. Dishes get a light sour taste because of narsharab. Preparation Recipes for narsharab vary. Commonly, unpeeled pomegranates are squeezed and heated to evaporate the juice. It is cooked to half its original volume. After the juice is thickened, sugar, coriander, basil, cinnamon, sometimes black or red pepper are added. See also * Nardenk * Levantine cuisine * Arabic cuisine * Middle Eas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salads
A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a variety of flavors, are often used to enhance a salad. Garden salads use a base of leafy greens such as lettuce, arugula/rocket, kale or spinach; they are common enough that the word ''salad'' alone often refers specifically to garden salads. Other types include bean salad, tuna salad, bread salad (e.g. fattoush, panzanella), vegetable salads without leafy greens (e.g. Greek salad, potato salad, coleslaw), sōmen salad (a noodle-based salad), fruit salad, and desserts like jello salad. Salads may be served at any point during a meal: *Appetizer salads — light, smaller-portion salads served as the first course of the meal *Side salads — to accompany the main course as a side dish; examples include potato salad and coleslaw * Main cours ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mercimek Köftesi
Mercimek köftesi is a lentil based salad or meze found in Turkish cuisine. Regional mercimek köftesi styles South-central: *Gaziantep mercimek köftesi (or Malhıtalı/Maltıkalı Küfte in the regional Turkish dialect) *Osmaniye mercimek köftesi Southeastern: *Diyarbakır Belluh *Mardin Belloğ See also * List of salads * Eetch * Tabbouleh * Çiğ köfte Çiğ köfte () or chee kofta is a kofta dish that is a regional specialty of southeastern Anatolia in Edessa (modern-day Urfa). The dish is served as an appetizer or meze, and it is closely related with ''kibbeh nayyeh'' from Lebanese cuisine. ... References External links Salads Turkish words and phrases Turkish cuisine Lentil dishes Assyrian cuisine {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olives
The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' 'Montra', dwarf olive, or little olive. The species is cultivated in all the countries of the Mediterranean, as well as in Australia, New Zealand, North and South America and South Africa. ''Olea europaea'' is the type species for the genus ''Olea''. The olive's fruit, also called an "olive", is of major agricultural importance in the Mediterranean region as the source of olive oil; it is one of the core ingredients in Mediterranean cuisine. The tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. Thousands of cultivars of the olive tree are known. Olive cultivars may be used primarily for oil, eating, or both. Olives cultivated for consumption are ge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
