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Muhammara
''Muhammara'' ( ar, محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. In Turkey, muhammara is referred to as ''acuka'' and is served as part of the mezze platter appetizer course. Ingredients The principal ingredients are usually fresh or dried peppers, usually Aleppo pepper, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (''e.g.'' cumin). It may be garnished with mint leaves or parsley. Usage Muhammara is eaten as a dip with bread, as a spread for toast, and as a sauce for kebabs, grilled meats, and fish. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, appetizers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of American hors d'oeuvres and are thicker than spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various forms are eaten all over the world and people have been using sauces for dipping for thousands ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mezze
Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levantine cuisine, Levant, Turkish cuisine, Turkey, Greek cuisine, Greece, the Balkan cuisine, Balkans, the Caucasian cuisine, Caucasus and Iranian cuisine, Iran. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, 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 (drink), arak. Etymology The word is found in all the Ottoman cuisine, cuisines of the former Ottoman Empire, and originated from the Turkish language, Turkish word meaning a snack or appetiser. This, in turn, originated from the Persian language, 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 strai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zhug
Zhug ( he, סְחוּג, s'ḥug), sahawiq (Yemeni Arabic: ) or bisbas (Somali language, Somali: ) is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called ma'booj ( ar, معبوج}). Etymology The word ''sahawiq'' comes from the Arabic root (:wiktionary:سحق, s-ḥ-q) which means to pestle or to crush. Varieties Varieties in Yemen include (green sahawiq), (red sahawiq), and (sahawiq with cheese, usually Yemeni cheese). ''Sahawiq'' is one of the main ingredients of ''saltah''. ''Wazif'' (traditional Yemeni dried baby sardines) is sometimes added to the ''sahawiqs ingredients and it is known as ''sahawiq wazif'' ( ar, سحاوق وزف, link=no). In Israel, one can find ("red zhug"), ("green zhug") and ("brown zhug"), which has added tomatoes. Red zhug is made with red peppers while green zhug is made with green peppers, or jalapeños. Zhug may be referred to by the generic term ( he, חריף, link=no; lit. "hot/spi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa ( ar, هريسة ''harīsa'', from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasted red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. Rose harissa, made with rose petals, is also made. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into Maghrebian cuisine by the Columbian exchange, presumably during the Spanish occupation of Ottoman Tunisia between 1535 and 1574. Etymology The word derives from the Arabic root 'harasa' () 'to pound, to break into pieces', referring to pounding chilis. Consumption and culinary traditions Algeria In Algeria, harissa is commonly added to soups, stews, and couscous. Harissa paste can also be used as a rub for meat or eggplan ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajika
Ajika or adjika (, ) is a Georgian- Abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. In 2018, the technology of ajika was inscribed on the Intangible Cultural Heritage of Georgia list. The name derives from the Abkhaz word ''аџьыка'' "salt". The Abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the Alps or the Caucasus), salt, and walnut. A dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. Home-made ajika is available from many market stalls in the Caucasus and in the Krasnodar Krai of Russia. Tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in Russia and Ukraine. Common varieties of ajika resem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Parsley
Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), but has been naturalized elsewhere in Europe, and is widely cultivated as a herb, and a vegetable. Parsley is widely used in European, Middle Eastern, and American cuisine. Curly leaf parsley is often used as a garnish. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green chopped parsley sprinkled on top. Flat leaf parsley is similar, but it is easier to cultivate, some say it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles. It is believed to have been originally grown in Sardinia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebabs
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, there ... [...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] |
Caucasian Cuisine
The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia (country), Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhazian cuisine, Abkhaz smoked cheese, similar to sulguni. * Chechil ''(Չեչիլ)'' — String (often smoked) cheese, made in Armenia. * Chechili ''(ჩეჩილი)'' — Cheese in shape of ropes, made in south Georgia (Country), Georgia. * Circassian cheese, Adyga kwae — ''(Адыгэ Къуае)'' - Mild cheese, made in Circassia. * Chkinti' ''(ჭყინტი)'' - Salty and "juicy" cheese made originally in Imereti. * Dambalkhacho ''(დამბალხაჭო)'' — "Rotten" cheese made in Pshavi and Mtiuleti. * Guda ''(გუდა)'' — Cheese made from sheep milk in Tusheti. Its preparation takes 20 days. * Iron tsykht ''(Ирон Цыхт)'' — Cheese made in Ossetia. * Beyaz peynir, Qatik — Sour creamy cheese, made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant. Another is made with green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word ''havyar'', which means "salted roe, caviar" shares an etymology with "caviar", coming from the Persian word "xaviyar". Prior to the 20th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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