|
Pastrmajlija
Pastrmajlija (Macedonian language, Macedonian: Пастрмајлија) is a Macedonians (ethnic group), Macedonian bread pie made from dough and meat. Pastrmalija is usually oval-shaped with sliced meat cubes on top of it. Its name derives from the word ''pastrma'', meaning salted and dried meat of sheep or lamb (cf. "pastırma"). It is based on the Turkish İçli Pide. Although it is officially called pastrmalija, a popular name among the Macedonian people is "pastrmajlija", only adding the letter "j". In its honor, the city of Štip organizes an annual festival called "Pastrmalijada". See also * Etli ekmek * Khachapuri * Cantiq References Macedonian cuisine Savoury pies Turkish cuisine Tatar cuisine Sveti Nikole Municipality Štip Municipality Veles Municipality {{pie-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
North Macedonia
North Macedonia, ; sq, Maqedonia e Veriut, (Macedonia before February 2019), officially the Republic of North Macedonia,, is a country in Southeast Europe. It gained independence in 1991 as one of the successor states of Socialist Federal Republic of Yugoslavia, Yugoslavia. It is a landlocked country bordering Kosovo to the northwest, Serbia to the north, Bulgaria to the east, Greece to the south, and Albania to the west. It constitutes approximately the northern third of the larger geographical Macedonia (region), region of Macedonia. Skopje, the capital and largest city, is home to a quarter of the country's 1.83 million people. The majority of the residents are ethnic Macedonians (ethnic group), Macedonians, a South Slavs, South Slavic people. Albanians in North Macedonia, Albanians form a significant minority at around 25%, followed by Turks in North Macedonia, Turks, Romani people in North Macedonia, Romani, Serbs in North Macedonia, Serbs, Bosniaks in North Mac ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sveti Nikole Municipality
Sveti Nikole ( mk, Свети Николе ) is a municipality in eastern Macedonia. ''Sveti Nikole'' is also the name of the town where the municipal seat is found. Sveti Nikole Municipality is part of the Vardar Statistical Region. Geography The municipality borders Kumanovo Municipality and Kratovo Municipality to the north, Probištip Municipality to the east, Štip Municipality and Lozovo Municipality to the south, Veles Municipality and Petrovec Municipality The Municipality of Petrovec ( mk, Петровец, ''Petrovec''; sq, Ibrahimovë) is a municipality in northern North Macedonia, near the capital Skopje. ''Petrovec'' is also the name of the village where the municipal seat is found. It is loc ... to the west. Demographics Sveti Nikole Municipality has 18,497 residents, according to the 2002 Macedonian census. in E ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tatar Cuisine
Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly 1500 years ago turned to agriculture and assimilated into local agricultural societies. Tatar cuisine was influenced by the surrounding peoples – Russians, Mari, Udmurts, and also peoples of Central Asia, especially Uzbeks. Dishes such as ''pilaw'' (pilaf), halvah (''xälwä''), and sherbet (''şirbät'') entered long ago into the Tatar culture. Tatars became familiar with many elements of Russian cuisine early in their history. However, culinary influences and greater variety of products have not changed the basic ethnic features of Tatar cuisine but have instead made it more diverse. Geography and nature were also instrumental in the shaping of the Tatar cuisine. The location of the Tatars at the border of two geographical zones—the ... [...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] |
Savoury Pies
Savory or Savoury may refer to: Common usage * Herbs of the genus ''Satureja'', particularly: ** Summer savory (''Satureja hortensis''), an annual herb, used to flavor food ** Winter savory (''Satureja montana''), a perennial herb, also used to flavor food, but less common than summer savory ** Savory of Crete (''Satureja thymbra''), an evergreen herb native to Eurasia, formerly used in seasoning food Food * In Western cuisine, food that is considered suitable for a main course or other non-dessert course is called savory as opposed to sweet * Savoury (dish), a small savoury dish, traditionally served towards the end of a formal meal in some European cuisine * Savory (ice cream), a brand of ice cream from Nestlé * Savoury pattie, a battered and deep fried disc of mashed potato, seasoned with sage * Savoury pie, pies with savoury ingredients, as opposed to sweet pies * ''Umami'', also called savoriness, one of the basic tastes detected by the human tongue. People * Allan Sa ... [...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] |
Cantiq
Cantiq ( tr, Cantık, crh, yantiq) is a çiberek that is grilled, not fried. See also *çiberek Chebureki; via russian: чебурек, cheburek, which is single form; plural one is russian: чебуреки, chebureki; see also wikt:чебурек, name=, group= are deep-fried turnovers with a filling of ground or minced meat and onions. ... {{div end Tatar cuisine Turkish cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khachapuri
Khachapuri ( ka, ხაჭაპური ''khach’ap’uri'' from ka, ხაჭო "curds" + ka, პური "bread") is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized Khachapuri cheese), eggs, and other ingredients. The bread crust is traditionally torn off and dipped into the cheese. It is very popular in Georgia, both in restaurants and as street food. As a Georgian staple food, the price of making khachapuri is used as a measure of inflation in different Georgian cities by the "khachapuri index," developed by the International School of Economics at Tbilisi State University. It is Georgia's national dish, inscribed on the list of the intangible cultural heritage of Georgia. On the behalf and initiative of the Gastronomic Association of Georgia, the 27th of February was announced as National Khach ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Etli Ekmek
Etli ekmek is a dish which originated in Konya in Turkey (also known as Etli pide).“Etli ekmek” means "bread with meat" in Turkish. It is very common in cities in the central regions of Turkey. Etli ekmek can be bought at Turkish bakeries (bakery restaurants). See also * Pastrmalija * Khachapuri * Cantiq * Lahmacun * Pide The International and State Defense Police ( pt, Polícia Internacional e de Defesa do Estado; PIDE) was a Portuguese security agency that existed during the '' Estado Novo'' regime of António de Oliveira Salazar. Formally, the main roles of th ... References Macedonian cuisine Turkish cuisine Savoury pies Tatar cuisine {{pie-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Macedonian People
Macedonians ( mk, Македонци, Makedonci) are a nation and a South Slavic ethnic group native to the region of Macedonia in Southeast Europe. They speak Macedonian, a South Slavic language. The large majority of Macedonians identify as Eastern Orthodox Christians, who speak a South Slavic language, and share a cultural and historical "Orthodox Byzantine–Slavic heritage" with their neighbours. About two-thirds of all ethnic Macedonians live in North Macedonia and there are also communities in a number of other countries. The concept of a Macedonian ethnicity, distinct from their Orthodox Balkan neighbours, is seen to be a comparatively newly emergent one. The earliest manifestations of an incipient Macedonian identity emerged during the second half of the 19th century among limited circles of Slavic-speaking intellectuals, predominantly outside the region of Macedonia. They arose after the First World War and especially during 1930s, and thus were consolidated by ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastırma
Pastirma or basturma, also called pastarma, pastourma,, basdirma, or basterma, is a highly seasoned, air-dried Curing (food preservation), cured beef that is found in the cuisines of Turkish cuisine, Turkey, Armenian cuisine, Armenia, Azerbaijani cuisine, Azerbaijan, Bulgarian cuisine, Bulgaria, Egyptian cuisine, Egypt, and Greek cuisine, Greece, Iraqi cuisine, Iraq and North Macedonian cuisine, North Macedonia. Etymology and history ''Pastırma'' is mentioned in Mahmud of Kashgars ''Diwan Lughat al-Turk'' and Evliya Çelebis ''Seyahatname''. According to Turkish scholar Biron Kiliç, the term ''pastirma'' is derived from the Turkic noun ''bastırma'', which means "pressing". Some say ''basturma'' originated in ancient Armenian cuisine, where it was known as ''aboukh. ''The Oxford Encyclopedia of Food and Drink'' writes that ''pastırma'' is the word the Ottomans used for a type of Byzantine cuisine, Byzantine cured beef that was called ''paston'' (παστόν). According to Jo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
.jpg "Click for more on -> Macedonian Cuisine")
