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Mekitsa
Mekitsa ( bg, мекица, lit=softness, translit=mekitsa; plural ''mekitsi'') is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. It is also found in North Macedonia and Serbia. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish. After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, baking soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. One of the oldest known recipes contains only yeast, flour, salt and sugar and it uses water as the sole wet ingredient. It is recommended that the shaping of mekitsi before their frying ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lángos
Lángos () is a typical Hungarian food. Today it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of the brick or clay oven, to be served hot as the breakfast of the bread-baking day. June Meyers Authentic Hungarian Heirloom Recipes Cookbook Etymology and history The name comes from ''láng'', the Hungarian word for flame. Up to the mid 20th century, bread was baked once a week due to the cost of heating up the large oven and the lengthy process kneading up to 80 pounds of dough. Because the bread loaf, typical to Hungary, was 6 to 10 pounds each, traditionally they used to bake smaller (1-2 pounds) "cipó" rolls for the evening and the next day. The name lángos (literally meaning "flamed") comes from baking these flat breads in the morning while the oven was still heating up. "Lángos" were also used as a side to lunch. After the communist takeover, with no large scale flour stocks in private households, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fried Dough Foods
This is a list of fried dough foods. Many cultures have dishes that are prepared by deep frying dough in many various forms. Doughnuts are a type of fried dough food that are covered separately in the Wikipedia article List of doughnut varieties. Fried dough foods }, ur, جلیبی, pa, ਜਲੇਬੀ, te, జిలేబి) or Jilapi ( bn, জিলাপী), this is a deep-fried sweet batter with rose water and saffron. Similar to Persian Zoolbiya. , - , Jersey wonders , , Jersey , These are also known as ''Mèrvelles'' , - , Jin deui , , China , A hollow fried pastry made of glutinous rice flour that is coated with sesame seeds and filled with a sweet filling. , - , Johnny Cake , , US Virgin Islands , Unleavened, golden-sweet, semi-flattened,fluffy-fried bread made primarily of white flour. , - , Kabkab , , Philippines , Deep-fried cassava wafers , - , Kachori , , India , Dough balls filled with different kinds of savoury stuffings like de-skinne ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgaria
Bulgaria (; bg, България, Bǎlgariya), officially the Republic of Bulgaria,, ) is a country in Southeast Europe. It is situated on the eastern flank of the Balkans, and is bordered by Romania to the north, Serbia and North Macedonia to the west, Greece and Turkey to the south, and the Black Sea to the east. Bulgaria covers a territory of , and is the sixteenth-largest country in Europe. Sofia is the nation's capital and largest city; other major cities are Plovdiv, Varna and Burgas. One of the earliest societies in the lands of modern-day Bulgaria was the Neolithic Karanovo culture, which dates back to 6,500 BC. In the 6th to 3rd century BC the region was a battleground for ancient Thracians, Persians, Celts and Macedonians; stability came when the Roman Empire conquered the region in AD 45. After the Roman state splintered, tribal invasions in the region resumed. Around the 6th century, these territories were settled by the early Slavs. The Bulgars, led by Asp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milk
Milk is a white liquid food produced by the mammary glands of mammals. It is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digestion, digest solid food. Immune factors and immune-modulating components in milk contribute to milk immunity. Early-lactation milk, which is called colostrum, contains antibody, antibodies that strengthen the immune system, and thus reduces the risk of many diseases. Milk contains many nutrients, including protein and lactose. As an agricultural product, dairy milk is Milking, collected from farm animals. In 2011, Dairy farming, dairy farms produced around of milk from 260 million dairy cows. India is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. Because there is an ever-increasing demand for dairy products within India, it could eventually become a net importer of dairy products. New Zealand, Germany and the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Pastries
Bulgarian may refer to: * Something of, from, or related to the country of Bulgaria * Bulgarians, a South Slavic ethnic group * Bulgarian language, a Slavic language * Bulgarian alphabet * A citizen of Bulgaria, see Demographics of Bulgaria * Bulgarian culture * Bulgarian cuisine, a representative of the cuisine of Southeastern Europe See also * * List of Bulgarians, include * Bulgarian name, names of Bulgarians * Bulgarian umbrella, an umbrella with a hidden pneumatic mechanism * Bulgar (other) * Bulgarian-Serbian War (other) The term Bulgarian-Serbian War or Serbian-Bulgarian War may refer to: * Bulgarian-Serbian War (839-842) * Bulgarian-Serbian War (853) * Bulgarian-Serbian wars (917-924) * Bulgarian-Serbian War (1330) * Bulgarian-Serbian War (1885) * Bulgarian-Serbi ... {{disambiguation Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shelpek
Shelpek ( tk, çelpek; kk, шелпек, translit=shelpek; ky, май токоч, челпек; uz, чалпак, script=cyrl, translit=chalpek; ug, чалпак, script=cyrl, translit=chalpyak) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as Kaymak, baking soda, salt and vegetable oil. The dough is shaped into balls and fried in hot vegetable oil until reaching a golden color. Shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. The recipe to prepare the dough in the given case is similar to the one used for baursak. See also * Qistibi very similar turnover * Chiburekki very similar turnover * Haliva * Börek * Fried dough * Gözleme * Khuushuur * Lángos * Lörtsy * Pastel (food) * Puri (food) * Qutab * Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Doughnut Varieties
Doughnuts are a type of fried dough food. The following is a list of doughnut varieties. Variations and specialties by region The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product. * Argentina – Kreppel, also called ''tortas fritas'' (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are ''berlinesas'' and ''bolas de fraile'' ("friar's balls"). * Armenia – ''Ponchik'', borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. ''Tukalik'' are similar to doughnut holes, and Armenian doughnuts are referred to as ''chickies''. * Australia – Kitchener bun, Similar to Berliner, but with an open ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tandoor
A tandoor ( or ) is a large urn-shaped oven, usually made of clay, originating from the Indian Subcontinent. Since antiquity, tandoors have been used to bake unleavened flatbreads, such as roti and naan, as well as to roast meat. The tandoor is predominantly used in Western Asian, Central Asian, South Asian and Horn of African cuisines. The roots of the tandoor can be traced back over 5000 years, to the ancient Indus Valley Civilization, one of the oldest known civilizations. The standard heating element of a tandoor is an internal charcoal or wood fire, which cooks food with direct heat and smoke. Tandoors can be fully above ground, or partially buried below ground, often reaching over a meter in height/depth. Temperatures in a tandoor can reach , and they are routinely kept lit for extended periods. Therefore, traditional tandoors are usually found in restaurant kitchens. Modern tandoors are often made of metal. Variations, such as tandoors with gas or electric heating elem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Naan
Naan ( fa, نان, nān, ur, , ps, نان, ug, نان, hi, नान, bn, নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Malaysia, Myanmar, and the Caribbean. Etymology The earliest appearance of "naan" in English is from 1803 in a travelogue of William Tooke. The Persian word ''nān'' 'bread' is attested in Middle Persian as ''n'n'' 'bread, food', which is of Iranian origin, and is a cognate with Parthian ''ngn'', Kurdish ''nan'', Balochi ''nagan'', Sogdian ''nγn-'', and Pashto ''nəγan'' 'bread'. ''Naan'' may have derived from bread baked on hot pebbles in ancient Persia. The form ''naan'' has a widespread distribution, having been borrowed in a range of languages spoken in Central Asia and the Indian subcontinent, where it usually refers to a kind of flatbread (tandyr nan). The spelling ''naan'' has been recorded as being first attested in 1979, b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavic Languages
The Slavic languages, also known as the Slavonic languages, are Indo-European languages spoken primarily by the Slavic peoples and their descendants. They are thought to descend from a proto-language called Proto-Slavic, spoken during the Early Middle Ages, which in turn is thought to have descended from the earlier Proto-Balto-Slavic language, linking the Slavic languages to the Baltic languages in a Balto-Slavic group within the Indo-European family. The Slavic languages are conventionally (that is, also on the basis of extralinguistic features) divided into three subgroups: East, South, and West, which together constitute more than 20 languages. Of these, 10 have at least one million speakers and official status as the national languages of the countries in which they are predominantly spoken: Russian, Belarusian and Ukrainian (of the East group), Polish, Czech and Slovak (of the West group) and Bulgarian and Macedonian (eastern dialects of the South group), and Serbo-C ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sirene
Sirene ( sq, djathë i bardhë; bg, сирене ; mk, сирење; sr, сир, italics=no/) also known as "white brine sirene" ( bg, бяло саламурено сирене, links=no) is a type of brined cheese made in the Balkans (South-Eastern Europe), especially popular in Bulgaria, Serbia, Montenegro, Bosnia and Herzegovina, North Macedonia, Romania, Albania, Greece and also in Israel and Lebanon. It is made of the milk of goats, sheep, or cows, or a mixture of these.,Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: a review, Efstathios Alichanidis & Anna Polychroniadou, Dairy Sciеnce & Technology, Volume 88, Number 4–5, July–October 2008 It is slightly crumbly, with at least 46–48% of dry matter containing 44–48% of fat. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, in salads, and in baking. Recipes Sirene, together with yogurt, is a national food of all ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Powdered Sugar
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, potato starch or tricalcium phosphate – to absorb moisture, prevent clumping, and improve flow. Although most often produced in a factory, a proxy for powdered sugar can be made by processing ordinary granulated sugar in a coffee grinder, or by crushing it by hand in a mortar and pestle. Use Powdered sugar is used in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations. It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles. Finer particles absorb more mois ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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