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Tirit
Tirit, also known as trit, is a Turkish dish prepared by soaking broken-up stale bread in a broth prepared from offal, and then seasoned with ground pepper and onion. Some variants add cheese or yogurt. Tirit is based on cooking techniques from Central Asia, where similar dishes were prepared using lamb and leftovers of various kinds, often including stale bread; see kuurdak. Tirit is sometimes found in the cuisine of Mecca, where the story is told that the morale of a community hungry from famine brought about by a drought was boosted by being sustained by this dish until the return of times of greater plenty. Khash is a similar offal-based dish eaten in many countries in Eastern Europe, Western Asia, and the southern Caucasus. Edelstein, Sari (2009). Food, Cuisine, and Cultural Competency for Culinary, Hospitality, and Nutrition Professionals. Jones & Bartlett Learning. p. 236. . Similar combinations of offal and grain are found in haggis and some kinds of white pudding ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is especially consumed in the holy month of Ramadan. Origin The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aishah was superior to other women. Spread Tharid is not only widespread in the Arab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khash (dish)
Khash ( hy, խաշ; known by the derivations ''khashi'' () and , respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely ( fa, پاچه; al, paçe; Assyrian: ; acm, پاچة, pacha; sh, pača; bg, пача; hu, pacal; gr, πατσάς), ( fa, کلهپاچه; tr, kelle paça; az, kəllə-paça), ( cv, какай шÿрпи) or ( ku, سهروپێ). Khash and its variations are traditional dishes in Afghanistan, Albania, Armenia, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries. Etymology The name ''khash'' originates from the Armenian verb (), which means "to boil". The dish, initially called ''khashoy'' (), is mentioned by a number of medieval Armenian authors, including Grigor Magistros (11th century), Mkhitar Heratsi (12th century), and Yesayi Nchetsi (13th century). ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beshbarmak
Beshbarmak ( Kazakh – бесбармак, ky, бешбармак, 'five finger') is a dish from Central Asian cuisine. It is also known as naryn in Xinjiang, Uzbekistan, Kyrgyzstan and Kazakhstan, as ''turama'' or ''dograma'' in Karakalpakstan, North Caucasus and Turkmenistan, as ''kullama'' in Bashkortostan and Tatarstan. It one of the main national dishes of both Kyrgyzstan and Kazakhstan. The term ''beshbarmak'' means "five fingers" because nomads traditionally eat this dish with their hands. Another name for beshbarmak in Kyrgyz is 'tuuralgan et', which means crumbled/chopped meat. Beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and ''chyk'', an onion sauce. It is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. It is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Popara
Popara ( Cyrillic: ''попара'', gr, παπάρα, ''papara'', tr, papara) is a dish made with bread. Typically the bread is old and has a thick crust, and is soaked in either hot tea, milk or water. Sugar, honey, butter, and cheese are often added. It is mostly made in Bulgaria, Greece, Serbia, Bosnia and Herzegovina, North Macedonia, Turkey and Montenegro. See also * Tirit * Tyurya Tyurya, sometimes known as murtsovka, is a traditional bread soup in the Russian cuisine, sometimes considered a variant of okroshka. It consists of chunks of bread, often stale or semi-stale, or dried/baked into ''sukhari'' biscuits/hardtac ... References Bosnia and Herzegovina cuisine Bulgarian cuisine Greek cuisine Macedonian cuisine Montenegrin cuisine Serbian cuisine Turkish cuisine {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tsampa
Tsampa or Tsamba (; ) is a Tibetan and Himalayan staple foodstuff, particularly prominent in the central part of the region. It is glutinous meal made from roasted flour, usually barley flour and sometimes also wheat flour. It is usually mixed with the salty Tibetan butter tea. It is also eaten in Turkestan and Mongolia, where it is known as zamba. Preparation As the flour has already been roasted ''Tsampa'' is quite simple to prepare and does not need to be cooked; indeed, it is known as a convenience food and often used by the Tibetans, Sherpas, nomads and other travellers. While traditional tsampa is prepared with tea, sometimes water or beer is used in its place. It may also be prepared as a porridge which is called a "jham-thoo" which is usually sweet and nutty and prepared with Tibetan cheese, butter, tea and sugar. Tsampa is also prepared in a congee with lamb or yak stock to make a congee which is called "tsam-thug". André Migot described its preparation: Cultural si ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibet
Tibet (; ''Böd''; ) is a region in East Asia, covering much of the Tibetan Plateau and spanning about . It is the traditional homeland of the Tibetan people. Also resident on the plateau are some other ethnic groups such as Monpa people, Monpa, Tamang people, Tamang, Qiang people, Qiang, Sherpa people, Sherpa and Lhoba peoples and now also considerable numbers of Han Chinese and Hui people, Hui settlers. Since Annexation of Tibet by the People's Republic of China, 1951, the entire plateau has been under the administration of the People's Republic of China, a major portion in the Tibet Autonomous Region, and other portions in the Qinghai and Sichuan provinces. Tibet is the highest region on Earth, with an average elevation of . Located in the Himalayas, the highest elevation in Tibet is Mount Everest, Earth's highest mountain, rising 8,848.86 m (29,032 ft) above sea level. The Tibetan Empire emerged in the 7th century. At its height in the 9th century, the Tibet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley production is used as animal fodder, while 30% as a source of fermentable material for beer and certain distilled beverages, and as a component of various foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation. In 2017, barley was ranked fourth among grains in quantity produced () behind maize, rice and wheat. Etymology The Old English word for barley was ', which traces back to Proto-Indo-European and is cognate to the Latin word ' "flour" (''see corresponding entries''). The direct ancestor of modern English ''barley'' in Old English was the derived adjective ''bærlic'', meaning "of barley". The first citation of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oatmeal
Oatmeal is a preparation of oats that have been de-husked, steamed, and flattened, or a coarse flour of hulled oat grains (groats) that have either been milled (ground) or steel-cut. Ground oats are also called white oats. Steel-cut oats are known as coarse oatmeal, Irish oatmeal, or pinhead oats. Rolled oats were traditionally thick old-fashioned oats, but can be made thinner or smaller, and may be categorized as quick oatmeal or instant oatmeal depending on the cooking time required, which is determined by the size of the oats and the amount of precooking. Industrial preparation and varieties The oat grains are de-husked by impact, and are then heated and cooled to stabilize the groats, the seed inside the husk. The groats may be milled to produce fine, medium, or coarse oatmeal. Steel-cut oats may be small and contain broken groats from the de-husking process (these bits may be steamed and flattened to produce smaller rolled oats). Rolled oats are steamed and flattene ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
White Pudding
, country = Great Britain and Ireland , region = England, Ireland, Scotland, Northern Ireland , national_cuisine = United Kingdom and Ireland , creator = , type = Pudding , served = , main_ingredient = oatmeal or barley; suet; pork meat or liver , variations = Hog's pudding , calories = , other = White pudding, oatmeal pudding or (in Scotland) mealy pudding is a meat dish popular in Ireland, Northern Ireland, Scotland, Northumberland, Nova Scotia, and Newfoundland. White pudding is broadly similar to black pudding, but does not include blood. Modern recipes consist of suet or fat, oatmeal or barley, breadcrumbs and in some cases pork and pork liver, filled into a natural or cellulose sausage casing. Recipes in previous centuries included a wider range of ingredients. History and recipes White pudding is often thought of as a very old dishDavidson and Jaine (2014) ''The Oxford Companion ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haggis
Haggis ( gd, taigeis) is a savoury pudding containing sheep's pluck (heart, liver, and lungs), minced with onion, oatmeal, suet, spices, and salt, mixed with stock, and cooked while traditionally encased in the animal's stomach though now an artificial casing is often used instead. According to the 2001 English edition of the ''Larousse Gastronomique'': "Although its description is not immediately appealing, haggis has an excellent nutty texture and delicious savoury flavour". It is believed that food similar to haggis—perishable offal quickly cooked inside an animal's stomach, all conveniently available after a hunt—was eaten from ancient times. Although the name "hagws" or "hagese" was first recorded in England c. 1430, the dish is considered traditionally of Scottish origin. It is even the national dish, as a result of Scots poet Robert Burns' poem "Address to a Haggis" of 1786. Haggis is traditionally served with "neeps and tatties", boiled and mashed separately, and ... [...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] |
