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Pierogi
Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Eastern and Southeastern Europe. Dumplings most likely originated in Asia and came to Europe via trade in the Middle Ages. The widely-used English name pierogi was derived from Polish. In some parts of Eastern Europe they are known as varenyky''.'' Pierogi are also popular in modern-day American and Canadian cuisine, where they are sometimes known under different local names. Typical fillings include potato, cheese, quark, sauerkraut, ground meat, edible mushrooms, and/or fruits. Savory pierogi are often served with a topping of sour cream, fried onions, or both. Terminology The English word "pierogi" comes from Polish ' , which is the plural form of ' , a generic term for filled dumplings. It derives from Old East Slavic (') and further f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quark (dairy Product)
Quark or quarg is a type of fresh dairy product made from milk. The milk is souring, soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as Fresh cheese, fresh Sour milk cheese, acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic states, Baltic, Germanic peoples, Germanic and Slavic languages, Slavic-speaking countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket (dessert), junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian language, Russian for cottage cheese is "зернёный тво ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Cuisine
American cuisine consists of the cooking style and traditional dishes prepared in the United States. It has been significantly influenced by Europeans, indigenous Native Americans, Africans, Asians, Pacific Islanders, and many other cultures and traditions. Principal influences on American cuisine are Native American, British, German, Spanish, West African, Greek and Italian cuisines. While some of American cuisine is fusion cuisine, many regions in the United States have a specific regional cuisine. Several are deeply rooted in ethnic heritages, such as American Chinese, Cajun, New Mexican, Louisiana Creole, Pennsylvania Dutch, Soul food, Tex-Mex, and Tlingit. American cuisine saw significant expansion during the 19th and 20th centuries, primarily due to the influx of immigrants from different nations. This has allowed for the current rich diversity in food dishes throughout the country. This was driven in part by the many Chefs and television personalities who contribute ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Polish Language
Polish (Polish: ''język polski'', , ''polszczyzna'' or simply ''polski'', ) is a West Slavic language of the Lechitic group written in the Latin script. It is spoken primarily in Poland and serves as the native language of the Poles. In addition to being the official language of Poland, it is also used by the Polish diaspora. There are over 50 million Polish speakers around the world. It ranks as the sixth most-spoken among languages of the European Union. Polish is subdivided into regional dialects and maintains strict T–V distinction pronouns, honorifics, and various forms of formalities when addressing individuals. The traditional 32-letter Polish alphabet has nine additions (''ą'', ''ć'', ''ę'', ''ł'', ''ń'', ''ó'', ''ś'', ''ź'', ''ż'') to the letters of the basic 26-letter Latin alphabet, while removing three (x, q, v). Those three letters are at times included in an extended 35-letter alphabet, although they are not used in native words. The traditional ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumpling
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spreading ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dumplings
Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fish, tofu, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. In the United States in May 2015 National Day Calendar listed National Dumpling Day as held on September 26, annually. African Banku and kenkey are defined as dumplings in that they are starchy balls of dough that are steamed. They are formed from fermented cornmeal. Banku is boiled and requires continuous kneading, while kenkey is partly boiled then finished by steaming in corn or banana leaves. Tihlo—prepared from roasted barley flour—originated in the Tigray region of Ethiopia and is now very popular in Amhara as well and spread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Canadian Cuisine
Canadian cuisine consists of the cooking traditions and practices of Canada, with regional variances around the country. First Nations and Inuit have practiced their own culinary traditions in what is now Canada since time immemorial. The advent of European explorers and settlers, first on the east coast and then throughout the wider territories of New France, British North America and Canada, saw the melding of foreign recipes, cooking techniques, and ingredients with indigenous flora and fauna.Jacobs, H. (2009). Structural Elements in Canadian Cuisine. Cuizine, 2(1), 0–0. https://doi.org/10.7202/039510ar Modern Canadian cuisine has maintained this dedication to local ingredients and ''terroir'', as exemplified in the naming of specific ingredients based on their locale, such as Malpeque oysters or Alberta beef. Accordingly, Canadian cuisine privileges the quality of ingredients and regionality, and may be broadly defined as a national tradition of "creole" culinary practices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pirog
Pirog ( rus, пиро́г, p=pʲɪˈrok, a=Ru-пирог.ogg, pl. ''pirogi'' пироги ; be, піро́г; se, pirog; lv, pīrāgs, pl. ''pīrāgi''; uk, пиріг ''pyrih'', pl. ''pyrohy'' пироги; lt, pyragas, pl. ''pyragai''; fi, piirakka) is a baked case of dough with either sweet or savory filling.Darra Goldstein. ''A Taste of Russia: A Cookbook of Russian Hospitality'', "Russian pies", p.54. Russian Information Service, 1999, Вильям Похлебкин. ''Кулинарный словарь''Пироги Москва: Центрполиграф, 2007, (William Pokhlyobkin. ''The Culinary Dictionary'', "Pirogi". Moscow: Centrpoligraph, 2007; in Russian) The dish is common in Eastern European cuisines. Pirogi (pl.) are characterized as "ubiquitous in Russian life" and "the most popular and important dish" and "truly national goods"Вильям Похлебкин. ''Большая энциклопедия кулинарного искусства''Пиро ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dough
Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavorings. Making and shaping dough begins the preparation of a wide variety of foodstuffs, particularly breads and bread-based items, but also including biscuits, cakes, cookies, dumplings, flatbreads, noodles, pasta, pastry, pizza, piecrusts, and similar items. Dough can be made from a wide variety of flour, commonly wheat and rye but also maize, rice, legumes, almonds, and other cereals or crops. Types of dough Doughs vary widely depending on ingredients, the desired end product, the leavening agent (particularly whether the dough is based on yeast or not), how the dough is mixed (whether quickly mixed or kneaded and left to rise), and cooking or baking technique. There is no formal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Southeastern Europe
Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (alternatively placed in Central Europe), Cyprus (alternatively placed in West Asia), Greece (alternatively placed in Southern Europe), Kosovo, Montenegro, North Macedonia, Romania, Serbia, and Turkey (alternatively placed in Southern Europe or West Asia). Sometimes, Moldova (alternatively placed in Eastern Europe) and Slovenia (alternatively placed in Central Europe) are also included. The largest city of the region is Istanbul, followed by Bucharest, Sofia, Belgrade, and Athens. There are overlapping and conflicting definitions of the region, due to political, economic, historical, cultural, and geographical considerations. Definition The first known use of the term "Southeast Europe" was by Austrian Empire, Austrian researcher Johann Geor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
East Slavic Languages
The East Slavic languages constitute one of three regional subgroups of the Slavic languages, distinct from the West and South Slavic languages. East Slavic languages are currently spoken natively throughout Eastern Europe, and eastwards to Siberia and the Russian Far East. In part due to the large historical influence of the Russian Empire and the Soviet Union, the language is also spoken as a lingua franca in many regions of Caucasus and Central Asia. Of the three Slavic branches, East Slavic is the most spoken, with the number of native speakers larger than the Eastern and Southern branches combined. The common consensus is that Belarusian, Russian and Ukrainian are the existent East Slavic languages; Rusyn is mostly considered as a separate language too, but some classify it as a dialect of Ukrainian. The East Slavic languages descend from a common predecessor, the language spoken in the medieval Kievan Rus' (9th to 13th centuries), the Rus' language which later evolve ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
West Slavic Languages
The West Slavic languages are a subdivision of the Slavic language group. They include Polish, Czech, Slovak, Kashubian, Upper Sorbian and Lower Sorbian. The languages have traditionally been spoken across a mostly continuous region encompassing the Czech Republic, Slovakia, Poland, the westernmost regions of Ukraine and Belarus, and a bit of eastern Lithuania. In addition, there are several language islands such as the Sorbian areas in Lusatia in Germany, and Slovak areas in Hungary and elsewhere. Classification West Slavic is usually divided into three subgroups— Czecho-Slovak, Lechitic and Sorbian—based on similarity and degree of mutual intelligibility. The groupings are as follows: Some linguists include Upper and Lower Sorbian in the Lechitic branch, but other linguists regard it as a separate branch. The reason for this is that 'the Sorbian dialects are extremely diverse, and there are virtually no linguistic features common to all Sorbian dialects which dist ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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