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Walnut Paste
Satsivi ( ka, საცივი, ''sac'ivi'', ; also known as chicken in walnut sauce) is a Georgian dish made from poultry such as turkey or chicken put into walnut sauce. The term ''satsivi'' is also used as a generic name for a variety of poultry made with the walnut sauce.Satsivi Georgian Recipes b Georgia About 2014 Bazhe 
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Chicken
The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. A male that has been castrated is a capon. An adult female bird is called a hen and a sexually immature female is called a pullet. Humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. Traditionally they were also bred for cockfighting, which is still practiced in some places. Chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion , up from more than 19 billion in 2011. There are more chickens in the world than any other bird. There are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. Genetic studies have pointed to mult ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byzantines, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Ingredients
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Georgian Words And Phrases
Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) **Georgians, an indigenous Caucasian ethnic group **Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scripts used to write the language **Georgian (Unicode block), a Unicode block containing the Mkhedruli and Asomtavruli scripts **Georgian cuisine, cooking styles and dishes with origins in the nation of Georgia and prepared by Georgian people around the world * Someone from Georgia (U.S. state) * Georgian era, a period of British history (1714–1837) **Georgian architecture, the set of architectural styles current between 1714 and 1837 Places *Georgian Bay, a bay of Lake Huron *Georgian Cliff, a cliff on Alexander Island, Antarctica Airlines *Georgian Airways, an airline based in Tbilisi, Georgia *Georgian International Airlines, an airline based in Tbilisi, Georgia *Air Georgian, an airline based in Ontario, Canada *Sky Georgia, an airlin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nigvziani Badrijani
Nigvziani Badrijani ( ka, ნიგვზიანი ბადრიჯანი) is a Georgian dish made with fried eggplant stuffed with spiced walnut and garlic paste. It is often topped with pomegranate seeds. Preparation Salted eggplants are sliced lengthwise, pressed to remove the bitter juice, left to rest. They are then fried in oil and refrigerated. The filling is prepared by blending walnuts, garlic, coriander, cayenne pepper, salt, fenugreek and vinegar with water in a food processor to give a puree, which is then seasoned. The fried eggplants and the stuffing are left to chill separately, and are assembled just a couple of hours before serving. To assemble, a layer of stuffing is placed on each piece of eggplant, which is then rolled up tightly. Badrijani can be garnished with red onions, coriander or pomegranate seed to serve. See also * List of stuffed dishes *Georgian cuisine Georgian cuisine () consists of cooking traditions, techniques, and practices ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iran
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmenistan to the north, by Afghanistan and Pakistan to the east, and by the Gulf of Oman and the Persian Gulf to the south. It covers an area of , making it the 17th-largest country. Iran has a population of 86 million, making it the 17th-most populous country in the world, and the second-largest in the Middle East. Its largest cities, in descending order, are the capital Tehran, Mashhad, Isfahan, Karaj, Shiraz, and Tabriz. The country is home to one of the world's oldest civilizations, beginning with the formation of the Elamite kingdoms in the fourth millennium BC. It was first unified by the Medes, an ancient Iranian people, in the seventh century BC, and reached its territorial height in the sixth century BC, when Cyrus the Great fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caspian Cuisine
Caspian cuisine is a regional cuisine found in Northern Iran, primarily found in the Mazandaran, Gilan, Alborz, and Golestan provinces. The recipes are diverse, just like the region's landscape. Nature in the Mazandaran region of Iran is distinct and varied sections with a mixture of coastal, plains, prairies, forests, and rainforests. The Mazandarani cuisine of coastal regions is very different from that of mountainous regions since people settled in the Alborz usually use the indigenous herbs, while coastal populations prepare dishes using local fish and Caspian ( Mazani) rice with vegetables. History Mazandaran Province lies to the east of the Iranian province of Gilan. The southern coast of the Caspian Sea is sometimes referred to as the "fertile Caspian provinces". Citrus fruit, specifically orange crops are grown in this region and influence the cuisine. Historically in Iran, rice is a common food only in the Mazandaran and Gilan Provinces, which is prepared in thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Egyptian Cuisine
Egyptian cuisine makes heavy use of poultry, legumes, vegetables and fruit from Egypt's rich Nile Valley and Delta. Examples of Egyptian dishes include rice-stuffed vegetables and grape leaves, hummus, falafel, shawarma, kebab and kofta. ''ful medames'', mashed fava beans; ''kushari'', lentils and pasta; and '' molokhiya'', bush okra stew. A local type of pita bread known as (Egyptian Arabic: ) is a staple of Egyptian cuisine, and cheesemaking in Egypt dates back to the First Dynasty of Egypt, with Domiati being the most popular type of cheese consumed today. Egyptian cuisine relies heavily on vegetables and legumes, but can also feature meats, most commonly squab, chicken, and lamb. Lamb and beef are frequently used for grilling. Offal is a popular fast food in cities, and ''foie gras'' is a delicacy that has been prepared in the region since at least 2500 BCE. Fish and seafood are common in Egypt's coastal regions. A significant amount of Egyptian cuisine is vegetar ... [...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] |
Circassian Chicken
Circassian chicken ( Adyghe: ''Jed de ships sch'etu'') is a dish of shredded boiled chicken served under or in a rich paste made with crushed walnuts, and stock thickened with stale bread. Circassian Chicken is a classic Circassian dish, adopted by the Imperial Ottoman cuisine. Although it was typically served as a main course, it became popular as an appetizer, or meze. Being an Imperial-era dish, it can also be found in other cuisines of the Eastern Mediterranean. A similar walnut sauce and a chicken dish made with this sauce is known as satsivi in Georgian cuisine. See also * List of chicken dishes This is a list of chicken dishes. Chicken is the most common type of poultry in the world, and was one of the first domesticated animals. Chicken is a major worldwide source of meat and eggs for human consumption. It is prepared as food in a wide ... References {{Chicken dishes, state=collapsed Circassian cuisine Chicken dishes Walnut dishes Ottoman cuisine Meze ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Levantine Cuisine
Levantine cuisine is the traditional cuisine of the Levant. Perhaps the most distinctive aspect of Levantine cuisine is ''meze'' including ''tabbouleh'', ''hummus'' and ''baba ghanoush''. Levantine dishes * Arabic coffee (قهوة عربية)—made from finely ground coffee beans with cardamom * ''Awameh'' (عوامة)—a fried-dough Levantine pastry similar to doughnut holes, made of deep-fried dough soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame seeds * ''Baba ghanoush'' (بابا غنوج)—a dip made from baked, mashed eggplant mixed with lemon, garlic, olive oil and various seasonings * ''Baklava'' (البقلاوة)—a dessert made of phyllo pastry filled with chopped nuts and soaked in syrup * ''Bamia'' (بامية)—a stew prepared with chunks of lamb meat with okra in a tomato-based sauce, served over rice * ''Basbousa'' (بسبوسة)—a Middle-Eastern small, sweet cake of cooked semolina soaked in rose water syrup, topped w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
