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Lâpa
Lapa (Turkish) or lapas (Greek λαπάς) is a kind of rice porridge or gruel eaten in the Balkans, Levant, and Middle East. It is made of just rice, water, and salt and has the consistency of a thick soup. In Greek cuisine, it is used as a remedy for diarrhea, served with lemon juice. Etymology The dictionary of the Türk Dil Kurumu considers it a loanword from Pontic Greek (" Rumca"). Robert Dankoff gives it an Armenian origin: լափ ''lap’'' 'watery food for dogs, pap for babies'.Robert Dankoff, ''Armenian Loanwords in Turkish'', . p. 5snippet/ref> See also * List of porridges Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, dependin ... Notes {{DEFAULTSORT:Lapa Balkan cuisine Levantine cuisine Cypriot cuisine Rice dishes Porridges ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Porridges
Porridge is a dish made by boiling ground, crushed, or chopped starchy plants (typically grains) in water, milk, or both, with optional flavorings, and is usually served hot in a bowl or dish. It may be served as a sweet or savory dish, depending on the flavourings. Porridges A * Atole traditional masa-based hot maize based beverage of Mexican and Central American origin. It includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. * Avena (drink) prepared with stewed oatmeal, milk, water, cinnamon, clove and sugar * Arroz caldo or aroskaldo – a variant of congee in Philippine cuisine. B * Barley gruel type of porridge found in Danyang, Jiangsu. It is made from barley, rice and alkali. * Belila is an Egyptian porridge made from pearl wheat, cooked in a light syrup with anise seed and golden raisins, served with chopped toasted nuts and a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poppy Seed
Poppy seed is an oilseed obtained from the opium poppy (''Papaver somniferum''). The tiny, kidney-shaped seeds have been harvested from dried seed pods by various civilizations for thousands of years. It is still widely used in many countries, especially in Central Europe and South Asia, where it is legally grown and sold in shops. The seeds are used whole or ground into meal as an ingredient in many foods – especially in pastry and bread – and they are pressed to yield poppyseed oil. History The poppy seed is mentioned in ancient medical text from many civilizations. For instance, the Egyptian papyrus scroll named Ebers Papyrus, written c. 1550 BC, lists poppy seed as a sedative. The Minoan civilization (approximately 2700 to 1450 BC), a Bronze Age civilization which arose on the island of Crete, cultivated poppies for their seed, and used a milk, opium and honey mixture to calm crying babies. The Sumerians are another civilization that are known to have grown poppy seeds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Diarrhea
Diarrhea, also spelled diarrhoea, is the condition of having at least three loose, liquid, or watery bowel movements each day. It often lasts for a few days and can result in dehydration due to fluid loss. Signs of dehydration often begin with loss of the normal stretchiness of the skin and irritable behaviour. This can progress to decreased urination, loss of skin color, a fast heart rate, and a decrease in responsiveness as it becomes more severe. Loose but non-watery stools in babies who are exclusively breastfed, however, are normal. The most common cause is an infection of the intestines due to either a virus, bacterium, or parasite—a condition also known as gastroenteritis. These infections are often acquired from food or water that has been contaminated by feces, or directly from another person who is infected. The three types of diarrhea are: short duration watery diarrhea, short duration bloody diarrhea, and persistent diarrhea (lasting more than two weeks, w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cypriot Cuisine
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 The zucchini (; plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (''Cucurbita pepo'') is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are st ..., olives, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and Pulse (legume), pulses such as beans (for fasolada, fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, orange (fruit), oranges, Mandarin oranges, nectarines, Mespilus germanica, mespila, Blackberry, blackberries, Cherry, cherries, Strawberry, strawberries, ficus, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عربية)—made from finely ground coffee beans with cardamom * ''Awameh'' (عوامة)—a fried-dough Levantine pastry similar to doughnut holes, made of deep-fried dough soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame seeds * ''Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings * ''Baklava'' (البقلاوة)—a dessert made of phyllo pastry filled with chopped nuts and soaked in syrup * ''Bamia'' (بامية)—a stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice * ''Basbousa'' (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Language
Armenian ( classical: , reformed: , , ) is an Indo-European language and an independent branch of that family of languages. It is the official language of Armenia. Historically spoken in the Armenian Highlands, today Armenian is widely spoken throughout the Armenian diaspora. Armenian is written in its own writing system, the Armenian alphabet, introduced in 405 AD by the priest Mesrop Mashtots. The total number of Armenian speakers worldwide is estimated between 5 and 7 million. History Classification and origins Armenian is an independent branch of the Indo-European languages. It is of interest to linguists for its distinctive phonological changes within that family. Armenian exhibits more satemization than centumization, although it is not classified as belonging to either of these subgroups. Some linguists tentatively conclude that Armenian, Greek (and Phrygian) and Indo-Iranian were dialectally close to each other;''Handbook of Formal Languages'' (1997p. 6 wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Robert Dankoff
Robert Dankoff is Professor Emeritus of Ottoman & Turkish Studies, Department of Near Eastern Languages and Civilizations at University of Chicago Robert Dankoff was born on 24 September 1943 in Rochester, New York. In 1964, he received a Bachelor of Arts degree from Columbia University, and in 1971 got a Ph.D. from Harvard. He taught Arabic at Brandeis University as an assistant professor in 1969-1975. He taught Turkish in University of California (1976-77), and University of Arizona (1977-1979). He joined the Department of Near Eastern Languages and Civilizations at Chicago University in 1979 as an Assistant Professor, where he became an Associate Professor in 1982, and a Professor in 1987. He taught Turkish, Old Turkish, Ottoman Turkish, Azeri, and Uzbek there until retiring in 2006. His research interests lie in Ottoman Literature and Turcology. He has published extensively on Turkish texts from Central Asia and the Ottoman Empire, including text editions and translations of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rumca
Greek ( el, label=Modern Greek, Ελληνικά, Elliniká, ; grc, Ἑλληνική, Hellēnikḗ) is an independent branch of the Indo-European family of languages, native to Greece, Cyprus, southern Italy (Calabria and Salento), southern Albania, and other regions of the Balkans, the Black Sea coast, Asia Minor, and the Eastern Mediterranean. It has the longest documented history of any Indo-European language, spanning at least 3,400 years of written records. Its writing system is the Greek alphabet, which has been used for approximately 2,800 years; previously, Greek was recorded in writing systems such as Linear B and the Cypriot syllabary. The alphabet arose from the Phoenician script and was in turn the basis of the Latin, Cyrillic, Armenian, Coptic, Gothic, and many other writing systems. The Greek language holds a very important place in the history of the Western world. Beginning with the epics of Homer, ancient Greek literature includes many works of lasting importa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loanword
A loanword (also loan word or loan-word) is a word at least partly assimilated from one language (the donor language) into another language. This is in contrast to cognates, which are words in two or more languages that are similar because they share an etymological origin, and calques, which involve translation. Loanwords from languages with different scripts are usually transliterated (between scripts), but they are not translated. Additionally, loanwords may be adapted to phonology, phonotactics, orthography, and morphology of the target language. When a loanword is fully adapted to the rules of the target language, it is distinguished from native words of the target language only by its origin. However, often the adaptation is incomplete, so loanwords may conserve specific features distinguishing them from native words of the target language: loaned phonemes and sound combinations, partial or total conserving of the original spelling, foreign plural or case forms or indecli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Türk Dil Kurumu
The Turkish Language Association ( tr, Türk Dil Kurumu, TDK) is the regulatory body for the Turkish language, founded on 12 July 1932 by the initiative of Mustafa Kemal Atatürk and headquartered in Ankara, Turkey. The Institution acts as the official authority on the language, contributes to linguistic research on Turkish and other Turkic languages, and is charged with publishing the official dictionary of the language, ''Güncel Türkçe Sözlük''. Origins A Language Council ( Turkish: ''Dil Heyeti'') which was established in March 1926 following approval of a draft bill presented by Education Minister Mustafa Necati in the Turkish parliament. In 1928 it was tasked with the latinization of the Turkish alphabet. The Language Council would be put under the supervision of a Central Bureau, in which also Ahmet Cevat Emre, later the head of the Grammar and Syntax commission of the TDK would take a seat in. Upon request of Prime Minsiter Ismet Paşa (Inönü) the Language Council ... [...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] |
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