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Pilaki
Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style (''fasulye pilaki'', with white beans, or '' barbunya pilaki'', with borlotti beans) are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe. In Greek cuisine, this style is known as ''plaki''. In Bulgarian cuisine the name is "plakiya". See also * Gigandes plaki, a similar Greek dish * Piyaz, another Turkish bean dish *Rajma, an Indian dish. *Red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) a ..., a Louisiana Creole specialty. References Further reading *''The Sultan's Kitchen: A Turkish Cookbook''. Özcan Oz ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaki In London
Pilaki is a style of Turkish meze and may refer to several dishes that are cooked in a sauce made out of onion, garlic, carrot, potato, tomato or tomato paste, sugar, and olive oil. Beans prepared in this style (''fasulye pilaki'', with white beans, or '' barbunya pilaki'', with borlotti beans) are served cold, garnished with parsley and slices of lemon. Fish pilaki is also a popular recipe. In Greek cuisine, this style is known as ''plaki''. In Bulgarian cuisine the name is "plakiya". See also * Gigandes plaki, a similar Greek dish *Piyaz, another Turkish bean dish *Rajma, an Indian dish. *Red beans and rice Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) a ..., a Louisiana Creole specialty. References Further reading *''The Sultan's Kitchen: A Turkish Cookbook''. Özcan Oza ... [...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] |
Rajma
Rājmā ( hi, राजमा, ne, राजमा, ur, راجما), also known as rajmah, rāzmā, or lal lobia, is a vegetarian dish, originating from the Indian subcontinent, consisting of red kidney beans in a thick gravy with many Indian whole spices, and is usually served with rice. It is a part of regular diet in India, Nepal, Bangladesh and Punjab province of Pakistan. The dish developed after the red kidney bean was brought to the Indian subcontinent from Mexico. ''Rajma chawal'' is kidney beans served with boiled rice. Regional variants Rajma is a popular dish in the Northern states of India, as well as in Pakistan and Nepal. Some of the best Rajma is said to be grown in the north Indian states of Himachal Pradesh, Uttarakhand and the Jammu region of Jammu and Kashmir. ''Rajma Chawal'' served with chutney of Anardana (Pomegranate) is a famous dish in Peerah, a town in Ramban district of Jammu & Kashmir, and Assar/Baggar in Doda district of Jammu & Kashmir. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Piyaz
Piyaz ( tr, piyaz, Persian: پیاز, Kurdish: pivaz, piyaz for "onion" or salad) is a kind of Turkish cuisine, Turkish cuisine and Persian salad or meze that is made from any kind of dry beans with onion, parsley and sumac. The name of Piyaz derives from old Iranian word of "pidāz" for onion, later on this name was adopted for salad or mezes made with onion. In Antalya province of Turkey it is prepared differently from other regions with other ingredients like tahini (crushed sesame seeds). In Antalya, piyaz is not considered a salad but a main dish. In southern provinces like Adana, the word ''piyaz'' is used to refer to an onion and sumac salad. During the Ottoman period, piyaz was also made from artichoke, pea, chickpea, broad bean and potato, which were introduced to Turkey in the last quarter of the 19th century. See also * Pilaki * Kuru fasulye * Kurdish cuisine * Turkish cuisine * List of salads * References External linksPiyaz - Kurdish Union Salad [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gigandes Plaki
Gigantes plaki (Greek γίγαντες πλακί ) or Greek giant baked beans, is a Greek dish of large white beans baked in a tomato sauce. Gigantes plaki may be served as a main dish or as a meze. The beans are traditionally ''fasolia gigantes'' 'giant beans', a variety of the scarlet runner bean. Cooking methods The dish is made with dried giant runner beans (''fasolia gigantes''), tomatoes, onions, olive oil, parsley, and carrots. Large lima beans are sometimes substituted. Other vegetables such as garlic, carrots, and celery are sometimes used. The dish is vegan and thus suitable for Orthodox Christian fast days, though sometimes sausages or cubed smoked pork are added. The beans are soaked and boiled until tender. The aromatics are sautéed to make a sofrito and mixed with the beans. Then the beans are baked until the top layer of the dish is browned. The dish may be served at room temperature or warm. Serving methods ''Gigantes plaki'' are often served at room te ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cranberry Beans
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus ''Oxycoccus'' of the genus ''Vaccinium''. In Britain, cranberry may refer to the native species ''Vaccinium oxycoccos'', while in North America, cranberry may refer to ''Vaccinium macrocarpon''. ''Vaccinium oxycoccos'' is cultivated in central and northern Europe, while ''Vaccinium macrocarpon'' is cultivated throughout the northern United States, Canada and Chile. In some methods of classification, ''Oxycoccus'' is regarded as a genus in its own right. They can be found in acidic bogs throughout the cooler regions of the Northern Hemisphere. Cranberries are low, creeping shrubs or vines up to long and in height; they have slender, wiry stems that are not thickly woody and have small evergreen leaves. The flowers are dark pink, with very distinct ''reflexed'' petals, leaving the style and stamens fully exposed and pointing forward. They are pollinated by bees. The fruit is a berry ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Beans And Rice
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos, gallo pinto and feijoada. When the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de coul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with Persian, Turkish, and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including ''moussaka'', ''gyuvetch'', '' kyufte'', ''baklava'', ''ayran'', '' gyuvech'', and ''shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such ... [...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] |
Lemon
The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. History The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Myanmar or China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron. Lemons are supposed to have entered Europe near southern Italy no later tha ... [...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] |
