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Zacuscă
Zacuscă () is a vegetable spread popular in Romania and Moldova. Similar spreads are found in other countries in the Balkan region, and bordering regions. Ingredients The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted "Round of Hungary" or "Paprika Pepper" pepper (Romanian pepper called ''gogoșari''). Some add mushrooms, carrots, or celery. Bay leaves are added as spice, as well as other ingredients (oil, salt, and pepper). Traditionally, a family will cook a large quantity of it after the fall harvest and preserve it through canning. Use Zacuscă can be eaten as a relish or spread, typically on bread. It is said to improve in taste after some months of maturing but must be used within days of opening. Although traditionally prepared at home, it is also commercially available. Some Bulgarian and Middle Eastern brands are available in the United States. In the Orthodox Christian majority countries, it is sometimes eaten during fasting seas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zakuski
Zakuski (plural from Russian: закуски ; singular zakuska from закуска; Polish: zakąski, zakąska) is an assortment of cold hors d'oeuvres, entrées and snacks in food culture of Russia and in Slavic-speaking countries. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink." The word literally means ''something to bite after''. It probably originated and was influenced through the fusion of Slavic, Viking-Nordic and Oriental cultures in early Rus' regions like the Novgorod Republic. The tradition of zakuski is linked to the Swedish and Finnish ''brännvinsbord'' which was also the ancestor of modern smörgåsbord and to meze of the Ottoman Empire and other Middle Eastern cultures. Zakuski are not served as in Scandinavia at the buffet but on the dining table. Zakuski are also a food-in-itself and often not just served as starter to a meal. Zakuski were kept in the houses of the Russian gentry for feeding casual ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Spreads
This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavor or texture of the food, which may be considered bland without it. Spreads * Aioli — sauce made of garlic, salt, and olive oil of the northwest Mediterranean * Ajvar — Southeast European condiment made from red bell peppers, eggplants, garlic and oil * Amlu – Moroccan spread of argan oil, almonds and honey *Apple butter - Caramelized, concentrated apple sauce * Bacon jam * Bean dip – sometimes used as a spread * Beer jam * Biber salçası — Anatolian paste made from red chili peppers or sweet long peppers and salt * Biscoff — Sweet paste made from Biscoff biscuits * Butter :* Rucava white butter :*Chocolate butter * Chutney — sauce of the Indian subcontinent of tomato relish, a ground peanut garnish or a yogurt, cucumber and mint dip * Cheong — various sweetened Kore ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Eggplant Dishes
This is a list of eggplant dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is eggplant. Eggplant or aubergine is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian '' parmigiana di melanzane'', the Turkish ''karnıyarık'' or Turkish and Greek '' musakka/moussaka'', and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as ''kashk e-bademjan'', tomatoes as ''mirza ghasemi'' or made into stew as ''khoresh-e-bademjan''. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish ''patlıcan kızartması'' (meaning: fried aubergines) or without yogurt as in ''patlıcan şakşuka''. Perhaps the best-known Turkish eggplant dishes are '' imam bayıldı ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ljutenica
''Ljutenica'', ''lyutenitsa'' or ''lutenica'' (, , ; ''lyuto'' or ''luto'' meaning "hot") is a (sometimes spicy) vegetable relish or chutney in Bulgarian, Macedonian and Serbian cuisines. The ingredients include peppers, aubergines, carrots, garlic, vegetable oil, sugar, salt, and tomatoes. It comes in many varieties: smooth; chunky; with chili peppers or eggplant; and hot or mild. In recent years, industrial production of ''ljutenica'' and ''ajvar'' has flourished. Large-scale production of both relishes has popularized them outside the Balkans. See also * Ajvar * Pindjur, like ljutenica and ajvar but with eggplant (aubergine) * Zacuscă, a similar vegetable spread in Romania * Kyopolou, an eggplant-based relish in Bulgarian and Turkish cuisines * Biber salçası, a Turkish spread made from red peppers alone * Chushkopek, literally meaning "pepper baker", an appliance used to prepare peppers for their use in ljutenica * List of dips * List of sauces * List of spreads ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindjur
Pindjur or pinjur or pinđur (, , , ) is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia. The traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, and salt. Pindjur is similar to ajvar, but the latter is generally made with eggplant. In some regions the words are used interchangeably. The creation of this traditional relish is a rather long process which involves baking some of the ingredients for hours, as well as roasting the peppers and peeling them. See also * Kyopolou, a similar relish in Bulgarian and Turkish cuisines * Ljutenica, a similar relish in Bulgarian, Macedonian and Serbian cuisines * Zacuscă, a similar relish in Romanian cuisine * Malidzano * List of eggplant dishes * List of dips * List of sauces * List of spreads This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto foo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant. Another is made with green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word ''havyar'', which means "salted roe, caviar" shares an etymology with "caviar", coming from the Persian word "xaviyar". Prior to the 20th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Romania
Romania ( ; ro, România ) is a country located at the crossroads of Central Europe, Central, Eastern Europe, Eastern, and Southeast Europe, Southeastern Europe. It borders Bulgaria to the south, Ukraine to the north, Hungary to the west, Serbia to the southwest, Moldova to the east, and the Black Sea to the southeast. It has a predominantly Temperate climate, temperate-continental climate, and an area of , with a population of around 19 million. Romania is the List of European countries by area, twelfth-largest country in Europe and the List of European Union member states by population, sixth-most populous member state of the European Union. Its capital and largest city is Bucharest, followed by Iași, Cluj-Napoca, Timișoara, Constanța, Craiova, Brașov, and Galați. The Danube, Europe's second-longest river, rises in Germany's Black Forest and flows in a southeasterly direction for , before emptying into Romania's Danube Delta. The Carpathian Mountains, which cross Roma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Orthodox
Eastern Orthodoxy, also known as Eastern Orthodox Christianity, is one of the three main branches of Chalcedonian Christianity, alongside Catholicism and Protestantism. Like the Pentarchy of the first millennium, the mainstream (or "canonical") Eastern Orthodox Church is organised into autocephalous churches independent from each other. In the 21st century, the number of mainstream autocephalous churches is seventeen; there also exist autocephalous churches unrecognized by those mainstream ones. Autocephalous churches choose their own primate. Autocephalous churches can have jurisdiction (authority) over other churches, some of which have the status of "autonomous" which means they have more autonomy than simple eparchies. Many of these jurisdictions correspond to the territories of one or more modern states; the Patriarchate of Moscow, for example, corresponds to Russia and some of the other post-Soviet states. They can also include metropolises, bishoprics, parishes, monas ... [...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] |
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] |
Kyopolou
Kyopolou ( bg, Кьопоолу, more often ; tr, KöpoğluIn Turkey this dish is colloquially called ''köpoğlu'' and in meze-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic. Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles. Kyopolou is a typical eggplant appetizer and can be consumed as a bread spread, a condim ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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