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Sulu Köfte
Sulu köfte is a Turkish cuisine, Turkish stew or thick soup (çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil and Biber salçası, Turkish red pepper paste. A similar dish is called ''ekşili köfte'' or ''terbiyeli köfte'', when made with avgolemono, egg-lemon (''terbiye'') sauce. See also * Analı kızlı soup * Harput meatballs * Hochzeitssuppe * Smyrna meatballs * Yuvarlak * Tabriz meatballs * List of meatball dishes * List of soups * List of stews Notes and references Turkish soups Kofta {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuvarlak
Yuvarlakia, or giouvarlakia ( el, γιουβαρλάκια, from tr, yuvarlak, 'round' Λεξικό της κοινής Νεοελληνικής (''Dictionary of Common Modern Greek''), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ''s.v.''/ref>), is a Greek dish consisting of balls of ground meat, rice, and seasonings, cooked in a pot, in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew. A similar dish in Turkish cuisine is '' terbiyeli köfte''. See also * List of meatball dishes References External links * Recipe A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food. A sub-recipe or subrecipe is a recipe for an ingredient that will be called for in the instructions for the main recipe. His ... Greek sou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smyrna Meatballs
Smyrna meatballs, known as ''soutzoukakia Smyrneika'' ( el, σουτζουκάκια σμυρνέικα) or ''İzmir köfte'' (Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. The Greek version is typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon, salt, and pepper. They are floured before being fried in olive oil. The tomato sauce has tomato, wine, onion, garlic, a bayleaf, salt and pepper, and olive oil. Soutzoukakia are generally served with pilaf or mashed potatoes. Turkish recipes for are very similar, though without pork, and often also include sliced potatoes, diced tomatoes, hot pepper flakes, or other variations. Name The Turkish name means köfte (meatballs) from İzmir, formerly Smyrna. The Greek name means spicy little sausages (Turki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hochzeitssuppe
''Hochzeitssuppe'' (literally: "wedding soup") is a clear German soup based on chicken broth, fortified with chicken meat, small meatballs (), asparagus heads, noodles and savoury egg custard garnish (). Sometimes raisins are added as well. is eaten in Northern Germany and Southern Germany by the bride and groom and guests, traditionally after the wedding ceremony, and it is usually served as the starter on the menu at the wedding reception. It is also eaten in other regions of Germany, because the ("bride's soup") served to all the guests used to be an element of every wedding. A variation is the ("Westphalian Wedding Soup"), a broth which is traditionally prepared from beef. This also forms the entree on wedding menus, followed by the cold meat from which the broth had been prepared, served with remoulade, silverskin onions and pickled gherkins as a second course. There are numerous recipes for in regional cookbooks. At retail outlets there are also varieties of instant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harput Meatballs
Harput meatballs ( tr, Harput köftesi) originated in the Eastern Anatolian city of Harput (today Elazığ, in Turkey). It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil. They are known also as large meatballs. See also * Tabriz meatballs * Sulu köfte * Ciorbă de perişoare * Smyrna meatballs * Yuvarlak * List of meatball dishes This is a list of notable meatball dishes. A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, bak ... Notes and references Kofta {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Analı Kızlı Soup
Analı kızlı soup is a soup from Turkey (Malatya, Kahramanmaraş, Gaziantep, Tarsus, Adana) which includes meatballs, tomato, bulgur, and chickpeas. 'Analı kızlı' means, literally, 'with daughters and mothers', daughters being the chickpeas, and mothers the bulgur balls, all in a soup like a yogurt sauce. It is a part of traditional Turkish cuisine. See also * List of soups * Sulu köfte Sulu köfte is a Turkish stew or thick soup ( çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil and Turkish r ... * Notes External links Analı kızlı soup Turkish soups {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauce
In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods. Most sauces are not normally consumed by themselves; they add flavor, moisture, and visual appeal to a dish. ''Sauce'' is a French word taken from the Latin ''salsa'', meaning ''salted''. Possibly the oldest recorded European sauce is garum, the fish sauce used by the Ancient Romans, while doubanjiang, the Chinese soy bean paste is mentioned in '' Rites of Zhou'' in the 3rd century BC. Sauces need a liquid component. Sauces are an essential element in cuisines all over the world. Sauces may be used for sweet or savory dishes. They may be prepared and served cold, like mayonnaise, prepared cold but served lukewarm like pesto, cooked and served warm like bechamel or cooked and served cold like apple sauce. They may be freshly prepared by the cook, especially in restaurants, but today many sauces are sold premade and packaged like Worcestershire sauce, HP Sauce, soy sauce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Avgolemono
Avgolemono ( el, αυγολέμονο or literally egg–lemon) is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. They are found in Greek, Arab, Sephardic Jewish, Turkish, Balkan and Jewish-Italian cuisine. In Sephardic Jewish cuisine, it is called agristada or salsa blanco, and in Jewish-Italian, bagna brusca, brodettato, or brodo brusco.Gil Marks, ''The Encyclopedia of Jewish Food'', 2010, , p. 5 In Arabic, it is called tarbiya or ''beida bi-lemoune'' 'egg with lemon'; and in Turkish terbiye. It is also widely used in Balkan cuisine. History Although often considered a Greek dish, ''avgolemono'' is originally Sephardic Jewish: ''agristada'' has been described by Claudia Roden as the "cornerstone of Sephardic cooking." ''Agristada'' was made by Jews in Iberia before the expulsion from Spain with verjuice, pomegranate juice, or bitter orange juice, but not vinegar. In later periods, lemon became the standard ... [...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] |
Olive Oil
Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: for frying foods or as a salad dressing. It can be found in some cosmetics, pharmaceuticals, soaps, and fuels for traditional oil lamps. It also has additional uses in some religions. The olive is one of three core food plants in Mediterranean cuisine; the other two are wheat and grapes. Olive trees have been grown around the Mediterranean since the 8th millennium BC. In 2019–2020, world production of olive oil was . Spain was the largest producer followed by Italy, Tunisia, Greece, Turkey and Morocco. San Marino has by far the largest per capita consumption of olive oil worldwide. The composition of olive oil varies with the cultivar, altitude, time of harvest, and extraction process. It consists mainly of oleic acid (up to 83%), with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato Sauce
Tomato sauce (also known as ''salsa roja'' in Spanish or ''salsa di pomodoro'' in Italian) can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces. In countries such as the United Kingdom, India, Australia, New Zealand, and South Africa, the term ''tomato sauce'' is used to describe a condiment similar to what Americans call tomato ketchup. In some of these countries, both terms are used for the condiment. History The first European person to write about, what may have been, tomato sauce w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
