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Türlü (album)
Türlü is a casserole of Turkish cuisine. It is made of stewed vegetables and may also include stewed meat. Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou or tourlou tourlou in Greece, and as turli tava in North Macedonia. The name derives from Old Turkic word ''türlüg'' meaning "variety". Türlü may be cooked in a clay cooking pot called güveç. This type is called ''türlü güveç'' in Turkey and in Bulgaria. The Macedonian version, ''turli tava'', is traditionally made in a similar earthenware cooking pot, called ''tava''. The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants and okra. Green beans, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef or lamb, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper or crushed red pepper, tomato paste or pepp ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original French meaning of a substantial meat course. See also * Full course dinner A full-course dinner is a dinner consisting of multiple dishes, or ''Course (meal), courses''. In its simplest form, it can consist of three or four courses; for example: first c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Biber Salçası
Biber may refer to: * Biber (surname) * Biber (geology), a timespan in the glacial history of the Alps * ''Biber'' (submarine), a World War II German midget submarine * Biber, a bridge-carrying version of the German Leopard 1 tank * Biber (LaTeX), a BibTeX replacement for users of Biblatex * Biber (Switzerland) (also spelled Biberli), a traditional Swiss gingerbread confection * Urfa Biber, Turkish dried pepper * Biber salçası, paste made from chili peppers and salt * ''Biber'' (magazine), Austrian news magazine for immigrants Rivers * Biber (Alp), a river in Switzerland, tributary to the Alp * Biber (Danube), a river in Bavaria, Germany, tributary to the Danube * Biber (Möhne), a river in North Rhine-Westphalia, Germany, tributary of the Möhne * Biber (Rhine), a river in Germany and Switzerland, tributary to the Rhine * Biber (Schleuse), a river in Thuringia, Germany, tributary to the Schleuse (Weser basin) See also * Beber (other) * Bieber (other) * R ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Stews
Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and minorities in the former Ottoman Empire * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey The Republic of Turkey was created after the overthrow of Sultan Mehmet VI Vahdettin by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sephardi Jewish Cuisine
Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews. Those of this Iberian origin who were dispersed in the Sephardic Diaspora ultimately became the Eastern Sephardim and North African Sephardim as they settled throughout the Mediterranean in Turkey, Greece, the Balkans, and the Arab countries of West Asia and North Africa. Cuisine of the Sephardi Jews also includes the cuisine of those who became the Western Sephardim who settled in Holland, England, and from these places elsewhere. Mizrahi Jews, being the pre-existing Jews of the Greater Middle East (of non-Spanish and non-Portuguese origin), are sometimes called Sephardim in a broader sense due to their style of liturgy. Although there is some overlap in populations due to the Sephardic Diaspora, Sephardic Jews also settled in many other countries outside the Greater Middle East as well. As such, this article deals only with the cuisine of the Jewish populations with an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mediterranean Cuisine
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree. The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the Maghrebi, Egyptian, Levantine, Ottoman ( Turkish), Greek, Italian, French ( Provençal), and Spanish, though some authors include additional cuisines. Portuguese cuisine, in particular, is partly Medi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pisto
Pisto (also known as pisto manchego) is a Spanish dish originally from the Region of Murcia, Castilla La Mancha and Extremadura. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It is usually served warm as a starter or to accompany another dish. It is often served with white rice, bread, a fried egg on top or with pieces of cured ham. It is also used as the filling for pasties and tartlets (empanadillas). The dish is sometimes formally named ''pisto manchego'', from its origins in the historical region of La Mancha (mostly situated in the region of Castilla La Mancha); it is also found in similar versions in Extremadura (''pisto extremeño''). ''Pisto a la Bilbaína'', from Bilbao in the ( Basque Country), is similar to pisto manchego but usually includes only courgettes and green peppers in tomato sauce, sometimes lightly scrambled with eggs. See also *Galayet bandora (the Levant) *Huevos rancheros (Mexico) *Lecsó (Hungary) *Matb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khoresh
Khoresh ( fa, خورش) or Khoresht ( fa, خورشت, ckb, خۆرشت) is a generic Iranian term for stew dishes in the Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb ''khordan'' ( fa, خوردن, ckb, خواردن) "to eat" and literally means "meal". It generally refers to different stews in the Iranian, Afghan and Kurdish cuisine, and is typically served beside polo (rice). In Iranian cuisines there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of saffron to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are gheimeh, ghormeh sabzi and fesenjan. Varieties *'' Khoresh bademjan'' (eggplant stew): including eggplants, optional boned leg of lamb or stewed beef, onions, turmeric, tomato paste and medium tomatoes * ''Khoresh bādemjān lapeh'' (aubergine and yellow split pea stew): same as previous w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ghivetch
Ghivetch ( bg, гювеч, , ro, ghiveci, , fa, دیزی٫ tr, güveç, bs, đuveč, , mk, ѓувеч, , sr, ђувеч, ) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulgaria. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The ''Washington Post'' in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews". Origins Ghivetch is known throughout the Balkans as a traditional autumn vegetable stew, but it is most closely associated with Romania and Bulgaria. It is a national dish of Romania, where it is called ''ghiveci''. Ingredients Ghivetch is often made only with vegetables, sometimes as many as 40, but versions exist that include meat, fish, poultry and dairy. In the Western Balkans it is often consumed with rice. Mimi S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chanakhi
Chanakhi ( ka, ჩანახი) is a traditional GeorgianDarra Goldstein, ''The Georgian Feast: The Vibrant Culture and Savory Food of Georgia,'' p. 86V.V. Pokhlebkin, ''National Cuisines of the Peoples of the Soviet Union''Chanakhi, Tsentrpoligraf Publ. House, 1978 ; English edition: V.V. Pokhlebkin, ''Russian Delight: A Cookbook of the Soviet People'', London: Pan Books, 1978 dish of lamb stew with tomatoes, aubergines, potatoes, greens and garlic. Preparation Chanakhi is preferably prepared in individual clay pots and served with bread and cheese. Lamb is placed in the pot with already melted butter. Onions, eggplants, potatoes, chopped greens and tomatoes are added in separate layers. After pouring the water, the dish is cooked slowly in the oven for 4.5-5 hours. See also * Chakapuli * Piti * Ghivetch * Türlü * List of lamb dishes This is a list of lamb and mutton dishes and foods. Lamb and mutton are terms for the meat of domestic sheep (species ''Ovis aries'') a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caponata
Caponata ( Sicilian: ''capunata'') is a Sicilian dish consisting of chopped fried aubergine (U.S. eggplant) and other vegetables, seasoned with olive oil, tomato sauce, celery, olives, and capers, in an agrodolce sauce. Numerous local variants exist concerning the ingredients, by adding carrots, bell peppers, potatoes, pine nuts, and raisins. There is a Palermo version that adds octopus, and an aristocratic Sicilian recipe includes lobster and swordfish garnished with wild asparagus, grated dried tuna roe and shrimp. However, these last examples are exceptions to the general rule of a sweet and sour cooked vegetable stew or salad. Today, caponata is typically used as a side dish for fish dishes and sometimes as an appetizer, but since the 18th century it has also been used as a main course. A similar Neapolitan dish is called '' cianfotta''. The dish is also popular in Tunisian cuisine. Etymology The etymology of the name is not reliably known. Some suggest it derives f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bamia
Bamia is a Middle Eastern, Assyrian, Armenian, Afghan, Kurdish, and Anatolian stew prepared using lamb, okra and tomatoes as primary ingredients.Claudia Roden, ''A New Book of Middle Eastern Food'', p. 248 Additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper. The word "bamia" itself simply means "okra" and it is etymologically an Arabic word. Vegetarian bamia is very popular during fasting seasons such as Easter in Greece and Cyprus. Regional variations In Turkey, bamia (natively ''bamya'') is an Anatolian stew that has a sweet and sour flavor. It is prepared using okra, lemon juice, olive oil, sugar, salt and pepper. Turkish bamia is sometimes served as a palate cleanser between food courses at ceremonial feasts. In Egypt, sinew (tendons) of lamb are typically used, which can endure long cooking times. Ta'aleya, an Egyptian garlic sauce, is used as an ingredient to add flavor to bamia. In Iran and Af ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
