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Torshi
Torshi ( fa, ترشی, lit=sourness, translit=torshi) are the pickled vegetables of many Middle Eastern and Balkan cuisines. Torshi is common in Arab, Turkish, Kurdish, Afghan, Bosnian, Armenian and Iranian cuisine. Iran has hundreds of types of torshi, according to regional customs and different events. In some families, no meal is considered complete without a bowl of torshi on the table. ''Toursi'' is a traditional appetizer (''meze'') to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. In some regions, notably in Turkey (''turşu suyu'') and Bosnia (''rasol''), the pickle juice or torshi water is a popular beverage. In Macedonian cuisine, it is a popular appetizer, traditionally prepared in the fall, and enjoyed throughout winter as a side dish to hearty stews. In Bulgarian cuisine, the most popular types are ''tsarska turshiya'' ("king's pickle") and ''selska turshiya'' ("country pickle"). Torshi is often made in homes in the autumn, even in cities. It is also sold b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pickling
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is called a ''pickle'', or, to prevent ambiguity, prefaced with ''pickled''. Foods that are pickled include vegetables, fruits, meats, fish, dairy and eggs. Pickling solutions that are typically highly acidic, with a pH of 4.6 or lower, and high in salt, prevent enzymes from working and micro-organisms from multiplying. Pickling can preserve perishable foods for months. Antimicrobial herbs and spices, such as mustard seed, garlic, cinnamon or cloves, are often added. If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include ''kebabs'', '' dolmas'', ''falafel'', '' baklava'', yogurt, ''doner kebab'', ''shawarma'' and ''mulukhiyah''. Geography The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source. Currently the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iranian Cuisine
Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 (1989) it is alternatively known as Persian cuisine, despite Persians being only one of a multitude of Iranian ethnic groups who have contributed to Iran's culinary traditions. The cuisine of Iran has made extensive contact throughout its history with the cuisines of its neighbouring regions, including Caucasian cuisine, Central Asian cuisine, Greek cuisine, Levantine cuisine, Mesopotamian cuisine, Russian cuisine and Turkish cuisine. Aspects of Iranian cuisine have also been significantly adopted by Indian cuisine and Pakistani cuisine through various historical Persianate sultanates that flourished during Muslim rule on the Indian subcontinent, with the most notable and impactful of these polities being the Mughal Empire. Typical Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rakia
Rakia, Rakija, Rachiu or Raki (), is the collective term for fruit spirits (or fruit brandy) popular in the Balkans. The alcohol content of rakia is normally 40% ABV, but home-produced rakia can be stronger (typically 50%). Etymology Fruit spirits are known by similar names in many languages of the Balkans: sh-Latn-Cyrl, rakija, separator=" / ", ракија; sq, rakia; bg, ракия, rakiya; mk, ракија, rakija; tr, rakı (/rɑːˈkiː/, /rɑːˈkuː/, /rɑːˈkɜːr/). Similar drinks include ''sadjevec'' in Slovenia, ţuică'' (or ''pălincă'') in Romania, and pálenka in Slovakia and the Czech Republic. Overview Rakija is produced from fermented and distilled fruits, typically plums and grapes, but also apricots, pears, cherries or raspberries. Other fruits but less commonly used are peaches, apples, figs, blackberries, and quince. Common flavours are ''šljivovica'' and ''țuică'', produced from plums, ''kajsija'', produced from apricots, or ''grozdova''/'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian Cuisine
Macedonian cuisine ( mk, Македонска кујна, Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia. Foods * Tavče gravče * Turli tava * Ǵomleze, culinary speciality in the Ohrid and Struga region, different from the Turkish gozleme * Ajvar, roasted red pepper spread; can be mild or hot * Kebapchinja * Šopska salad * Polneti piperki, stuffed bell peppers; usually filled with rice or rice with meat * Embroidered peppers, threaded peppers served fresh, dry or as a spice * Ohrid trout, an endemic species of trout in Lake Ohrid * Pita (pastry) * Burek ... [...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] |
Kurdish Language
Kurdish (, ) is a language or a group of languages spoken by Kurds in the geo-cultural region of Kurdistan and the Kurdish diaspora. Kurdish constitutes a dialect continuum, belonging to Western Iranian languages in the Indo-European language family. The main three dialects or languages of Kurdish are Northern Kurdish (), Central Kurdish (), and Southern Kurdish (). A separate group of non-Kurdish Northwestern Iranian languages, the Zaza–Gorani languages, are also spoken by several million ethnic Kurds.Kaya, Mehmet. The Zaza Kurds of Turkey: A Middle Eastern Minority in a Globalised Society. The majority of the Kurds speak Kurmanji, and most Kurdish texts are written in Kurmanji and Sorani. Kurmanji is written in the Hawar alphabet, a derivation of the Latin script, and Sorani is written in the Sorani alphabet, a derivation of Arabic script. The classification of Laki as a dialect of Southern Kurdish or as a fourth language under Kurdish is a matter of debate, but the diff ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle East
The Middle East ( ar, الشرق الأوسط, ISO 233: ) is a geopolitical region commonly encompassing Arabian Peninsula, Arabia (including the Arabian Peninsula and Bahrain), Anatolia, Asia Minor (Asian part of Turkey except Hatay Province), East Thrace (European part of Turkey), Egypt, Iran, the Levant (including Syria (region), Ash-Shām and Cyprus), Mesopotamia (modern-day Iraq), and the Socotra Governorate, Socotra Archipelago (a part of Yemen). The term came into widespread usage as a replacement of the term Near East (as opposed to the Far East) beginning in the early 20th century. The term "Middle East" has led to some confusion over its changing definitions, and has been viewed by some to be discriminatory or too Eurocentrism, Eurocentric. The region includes the vast majority of the territories included in the closely associated definition of Western Asia (including Iran), but without the South Caucasus, and additionally includes all of Egypt (not just the Sina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ouzo
Ouzo ( el, ούζο, ) is a dry anise-flavored aperitif that is widely consumed in Greece. It is made from rectified spirits that have undergone a process of distillation and flavoring. Its taste is similar to other anise liquors like pastis, sambuca, rakı and arak. History Ouzo has its roots in ''tsipouro'', which is said to have been the work of a group of 14th-century monks on Mount Athos. One version of it was flavored with anise. This version eventually came to be called ouzo. Modern ouzo distillation largely took off at the beginning of the 19th century following Greek independence. The first ouzo distillery was founded in Tyrnavos in 1856 by Nikolaos Katsaros, giving birth to the famous ouzo Tyrnavou. When absinthe fell into disfavor in the early 20th century, ouzo was one of the products whose popularity rose to fill the gap; it was once called "a substitute for absinthe without the wormwood". In 1932, ouzo producers developed a method of distillation using copper ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Language
Azerbaijani () or Azeri (), also referred to as Azeri Turkic or Azeri Turkish, is a Turkic language from the Oghuz sub-branch spoken primarily by the Azerbaijani people, who live mainly in the Republic of Azerbaijan where the North Azerbaijani variety is spoken, and in the Azerbaijan region of Iran, where the South Azerbaijani variety is spoken. Although there is a very high degree of mutual intelligibility between both forms of Azerbaijani, there are significant differences in phonology, lexicon, morphology, syntax, and sources of loanwords. North Azerbaijani has official status in the Republic of Azerbaijan and Dagestan (a federal subject of Russia), but South Azerbaijani does not have official status in Iran, where the majority of Azerbaijani people live. It is also spoken to lesser varying degrees in Azerbaijani communities of Georgia and Turkey and by diaspora communities, primarily in Europe and North America. Both Azerbaijani varieties are members of the Oghuz b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnian Language
Bosnian (; / , ) is the standardized variety of the Serbo-Croatian pluricentric language mainly used by ethnic Bosniaks. Bosnian is one of three such varieties considered official languages of Bosnia and Herzegovina, along with Croatian and Serbian. It is also an officially recognized minority language in Croatia, Serbia, Montenegro, North Macedonia and Kosovo. Bosnian uses both the Latin and Cyrillic alphabets, with Latin in everyday use. It is notable among the varieties of Serbo-Croatian for a number of Arabic, Persian and Turkish loanwords, largely due to the language's interaction with those cultures through Islamic ties. Bosnian is based on the most widespread dialect of Serbo-Croatian, Shtokavian, more specifically on Eastern Herzegovinian, which is also the basis of standard Croatian, Serbian and Montenegrin varieties. Therefore, the Declaration on the Common Language of Croats, Serbs, Bosniaks and Montenegrins was issued in 2017 in Sarajevo. Until the 1990s, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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