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Qutab
Qutab (, Tat: ''gitob'') is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as a saj. Composition When the weather gets warmer, the number of dishes made from wild plants increases. Qutab belongs to Azerbaijani cuisine and later on, it was popular in other South Caucasian cuisines as well, considered to be an Karabagh dish despite its clear Azerbaijani origin. Qutab is made by creating a stiff dough from flour, water, eggs, and salt. The dough is rolled into a thin circular layer and the middle of each circle filled with stuffing before finally being folded into a crescent shape. The resulting patties are griddled on both sides and served by pouring over butter on top. Qutab is usually served with yoghurt with green coriander, fennel and sumac. Variations There are many variations of qutab: usually, pumpkin and greens are used as fillings. There are also Shamakhy qutab, ''Yashyl Qutab'' and ''Qarın qutabı'', ''quzu qutabı (la ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijan
Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of the South Caucasus region and is bounded by the Caspian Sea to the east, Russia (Republic of Dagestan) to the north, Georgia to the northwest, Armenia and Turkey to the west, and Iran to the south. Baku is the capital and largest city. The Azerbaijan Democratic Republic proclaimed its independence from the Transcaucasian Democratic Federative Republic in 1918 and became the first secular democratic Muslim-majority state. In 1920, the country was incorporated into the Soviet Union as the Azerbaijan SSR. The modern Republic of Azerbaijan proclaimed its independence on 30 August 1991, shortly before the dissolution of the Soviet Union in the same year. In September 1991, the ethnic Armenian majority of the Nagorno-Karabakh region form ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shamakhy
Shamakhi ( az, Şamaxı, ) is a city in Azerbaijan and the administrative centre of the Shamakhi District. The city's estimated population was 31,704. It is famous for its traditional dancers, the Shamakhi Dancers, and also for perhaps giving its name to the Soumak rugs. Eleven major earthquakes have rocked Shamakhi but through multiple reconstructions, it maintained its role as the economic and administrative capital of Shirvan and one of the key towns on the Silk Road. The only building to have survived eight of the eleven earthquakes is the landmark Juma Mosque of Shamakhi, built in the 8th century. History Shamakhi was in antiquity part of successive Persian empires and was first mentioned as ''Kamachia'' by the ancient Greco-Roman Egyptian geographer Claudius Ptolemaeus in the 1st to 2nd century AD. Shamakhi was an important town during the Middle Ages and served as a capital of the Shirvanshah realm from the 8th to 15th centuries. Shamakhi maintained economic and c ... [...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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Words And Phrases
Azerbaijani may refer to: * Something of, or related to Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of t ... * Azerbaijanis * Azerbaijani language See also * Azerbaijan (other) * Azeri (other) * Azerbaijani cuisine * Culture of Azerbaijan * {{Disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Inventions
Azerbaijani may refer to: * Something of, or related to Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of t ... * Azerbaijanis * Azerbaijani language See also * Azerbaijan (other) * Azeri (other) * Azerbaijani cuisine * Culture of Azerbaijan * {{Disambig Language and nationality disambiguation pages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Qottab
''Qottab'' ( fa, قطاب ''qottâb'') is an almond-filled deep-fried Iranian cuisine pastry or cake, prepared with flour, almonds, powdered sugar, vegetable oil, and cardamom. The city of Yazd is well known for its ''qottab''. Qottab developed from an earlier savoury pastry known as ''sanbosag'', the ancestor of the Ethiopian sambusa and the South Asian samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam .... Since the 16th century, the original savoury form of ''sanbosag'' has become rare outside of the region of Laristan and the Persian Gulf Coast. See also * Gosh-e Fil * Qutab References Iranian pastries Iranian desserts Kerman Almond desserts Deep fried foods {{iran-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Haliva
Haleva or haliva ( ady, хьэлжъо ) is a fried dough turnover filled with either potatoes or Circassian cheese. Variations *Haliva stuffed with cottage cheese (''Helive q'wey lhalhe delhu'') *Haliva stuffed with potato (''Helive ch'ert'of delhu'') *Haliva stuffed with potato and cheese (''Helive ch'ert'ofre q'weyre delhu'') *Haliva stuffed with haricot beans (''Heliva jesh delhu'') *Haliva stuffed with pears (''Helive q'wzch delhu'') See also * Chebureki * Qutab * Lörtsy * Börek * Gözleme * Puri * Kalitsounia * Calzone * Curry puff * Empanada * Khuushuur * Lángos * Momo * Pastel * Pasty * Plăcintă * Puff pastry * Samosa A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Sam ... * {{Food-stub Circassian cuisine Deep fried foods Savoury pies ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gözleme
Gözleme is a savory Turkish stuffed turnover. The dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. It is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. The dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. Gözleme may sometimes be made from prepackaged hand-rolled leaves of ''yufka'' dough. Fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, Turkish white cheese, lavaş, Beyaz peynir, çökelek, Kasseri, and Kashkaval), as well as eggs, seasonal herbs, and spices. Etymology The wor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiburekki
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. They are made with a single round piece of dough folded over the filling in a crescent shape. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as snack and street food throughout the Caucasus, Central Asia, Russia, Lithuania, Latvia, Estonia, Ukraine, Eastern Europe, as well as with the Crimean Tatar diasporas in Turkey and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The meat is layered thinly enough that it will cook fully when the sealed half-moon pocket is fried in sunflower oil or corn oil. The dough, made from flour, salt, and water, is soft and pliable, but not sticky. The dough is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corat
Corat (Ҹорат, جورات; also Jorat and Dzhorat) is a village and municipality in Sumqayit, Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of th .... It has a population of 9,028. References * Populated places in Sumgait {{Azerbaijan-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sumac
Sumac ( or ), also spelled sumach, is any of about 35 species of flowering plants in the genus ''Rhus'' and related genera in the cashew family (Anacardiaceae). Sumacs grow in subtropical and temperate regions throughout the world, including East Asia, Africa, and North America. Sumac is used as a spice, as a dye, and in medicine. Description Sumacs are dioecious shrubs and small trees in the family Anacardiaceae that can reach a height of . The leaves are usually pinnately compound, though some species have trifoliate or simple leaves. The flowers are in dense panicles or spikes long, each flower very small, greenish, creamy white or red, with five petals. The fruits are reddish, thin-fleshed drupes covered in varying levels of hairs at maturity and form dense clusters at branch tips, sometimes called sumac bobs. Sumacs propagate both by seed ( spread by birds and other animals through their droppings), and by new shoots from rhizomes, forming large clonal colonies. Taxono ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée ("entry") course. Typically, the main course is the meal that is the heaviest, heartiest, and most intricate or substantial on the menu. Typically, meat or fish is the main component; but, in vegetarian meals, the main dish will occasionally make an effort to resemble a meat course. Usage In the United States and Canada (except Quebec Quebec ( ; )According to the Canadian government, ''Québec'' (with the acute accent) is the official name in Canadian French and ''Quebec'' (without the accent) is the province's official name in Canadian English is one of the thirte ...), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") retains the original Frenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
