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Ćevapi
Ćevapi (, ), ćevapčići (formal: diminutive; , ) is a grilled dish of minced meat found traditionally in the countries of southeast Europe (the Balkans). It is considered a national dish of Serbia and Bosnia and Herzegovina, and is also common in Croatia, Montenegro, Kosovo, North Macedonia and Slovenia. Ćevapi has its origins in the Balkans during the Ottoman period, and represents a regional speciality similar to the köfte kebab. They are usually served in groups of five to ten pieces on a plate or in a flatbread (''lepina'' or ''somun''), often with chopped onions, sour cream, kajmak (milk cream), ajvar (relish), and salt. Bosnian ćevapi are made from two types of minced beef meat, hand-mixed and formed with a funnel, while formed ćevapi are grilled. Serbian ćevapčići are made of beef, lamb or pork, or a mixture. Name and etymology The word ''ćevap'' is derived from the Turkish ''kebab''. The word is sometimes used in conjunction with the common South Slavi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kebab
Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the world, including the skewered ''shish kebab'' and the ''doner kebab'' with bread. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments according to the specific recipe. Although kebabs are typically cooked on a skewer over a fire, some kebab dishes are oven-baked in a pan, or prepared as a stew such as '' tas kebab''. The traditional meat for kebabs is most often lamb meat, but regional recipes may include beef, goat, chicken, fish, or even pork (depending on whether or not there are specific religious prohibitions). History In Ibn Sayyar al-Warraq's 10th-century Baghdadi cookbook ( ar, كتاب الطبيخ), a compendium of much of the legacy of Mesopotamian, Persian, and Arab cuisine, th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bosnia And Herzegovina
Bosnia and Herzegovina ( sh, / , ), abbreviated BiH () or B&H, sometimes called Bosnia–Herzegovina and often known informally as Bosnia, is a country at the crossroads of south and southeast Europe, located in the Balkans. Bosnia and Herzegovina borders Serbia to the east, Montenegro to the southeast, and Croatia to the north and southwest. In the south it has a narrow coast on the Adriatic Sea within the Mediterranean, which is about long and surrounds the town of Neum. Bosnia, which is the inland region of the country, has a moderate continental climate with hot summers and cold, snowy winters. In the central and eastern regions of the country, the geography is mountainous, in the northwest it is moderately hilly, and in the northeast it is predominantly flat. Herzegovina, which is the smaller, southern region of the country, has a Mediterranean climate and is mostly mountainous. Sarajevo is the capital and the largest city of the country followed by Banja Luka, Tu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Şiş Köfte
Shish kofta () (Turkish) is a type of kebab-style kofta dish in Turkish cuisine. The dish consists of minced lamb, mutton, veal or beef, or a mixture of these meats mixed with herbs, often including parsley and mint, placed on a ''şiş'' ( skewer) and grilled. It is typically served with '' pilav'' (Turkish-style rice or bulgur wheat) and salad. There are several regional variations on shish kofta. ''Tire köfte'' is made mainly with veal. The city of Burdur is known for its distinct variant of shish kofta known as ''Burdur şiş'', which is traditionally made with minced goat meat (or more commonly with beef today), with salt but no spices or herbs, and eaten with special type of pita bread. ''Burdur şiş'' was officially recognised as a distinct variant of shish kofta by the Turkish Patent and Trademark Office in 2010. Shish kofta is also the basis of ''yoğurtlu kebap'' (kebab with yogurt). See also * Ćevapi * Burdur Şiş * Kebab Kebab (, ; ar, كباب, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kajmak
Kaymak, sarshir, or qashta/ashta ( fa, سَرشیر ) ( ar, قشطة or ar, قيمر ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the countries of the Levant, Turkic regions, Iran and Iraq. In Poland, the name refers to a confection similar to dulce de leche instead. The traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. After the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. Kaymak has a high percentage of milk fat, typically about 60%. It has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste. Etymology The word ''kaymak'' has Central Asian Turkic origins, possibly formed from the verb , which means 'melt' and 'molding of metal' in Turkic. The first written re ... [...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] |
Kebapche
Kebapche ( bg, кебапче, plural: кебапчета, ''kebapcheta''; mk, ќебапче, plural: ќебапчиња, ''kebapchinja'') is a Bulgarian and Macedonian dish of grilled minced meat with spices. The meat is shaped into an elongated cylindrical form, similar to a hot dog. Typically, a mix of pork and beef is used, although some recipes involve only pork. The preferred spices are black pepper, cumin and salt. Kebapche is a grilled food. It is never fried or baked. A typical addition to a kebapche meal are chips ( French fries), often covered with grated sirene (fresh white cheese similar to feta); lyutenitsa is sometimes used as a dip. The expression ''a three kebapcheta with sides'' (тройка кебапчета с гарнитура, ''troika kebapcheta s garnitura'') is particularly well-known. The preferred drink to go with a kebapche is beer. The word ''kebapche'' is derived from '' kebab'', ''–che'' is a diminutive Bulgarian neutral suffix, i.e. a "li ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
South Slavic Languages
The South Slavic languages are one of three branches of the Slavic languages. There are approximately 30 million speakers, mainly in the Balkans. These are separated geographically from speakers of the other two Slavic branches (West and East) by a belt of German, Hungarian and Romanian speakers. History The first South Slavic language to be written (also the first attested Slavic language) was the variety of the Eastern South Slavic spoken in Thessaloniki, now called Old Church Slavonic, in the ninth century. It is retained as a liturgical language in Slavic Orthodox churches in the form of various local Church Slavonic traditions. Classification The South Slavic languages constitute a dialect continuum. Serbian, Croatian, Bosnian, and Montenegrin constitute a single dialect within this continuum. *Eastern ** Bulgarian – (ISO 639-1 code: bg; ISO 639-2 code: bul; SIL code: bul; Linguasphere: 53-AAA-hb) ** Macedonian – (ISO 639-1 code: mk; ISO 639-2(B) code: mac; IS ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Language
Turkish ( , ), also referred to as Turkish of Turkey (''Türkiye Türkçesi''), is the most widely spoken of the Turkic languages, with around 80 to 90 million speakers. It is the national language of Turkey and Northern Cyprus. Significant smaller groups of Turkish speakers also exist in Iraq, Syria, Germany, Austria, Bulgaria, North Macedonia, Greece, the Caucasus, and other parts of Europe and Central Asia. Cyprus has requested the European Union to add Turkish as an official language, even though Turkey is not a member state. Turkish is the 13th most spoken language in the world. To the west, the influence of Ottoman Turkish—the variety of the Turkish language that was used as the administrative and literary language of the Ottoman Empire—spread as the Ottoman Empire expanded. In 1928, as one of Atatürk's Reforms in the early years of the Republic of Turkey, the Ottoman Turkish alphabet was replaced with a Latin alphabet. The distinctive characteristics of the Turk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; Cyrillic script: Ajвар, Aйвар) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and is popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant. Another is made with green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word ''havyar'', which means "salted roe, caviar" shares an etymology with "caviar", coming from the Persian word "xaviyar". Prior to the 20th century, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sour Cream
Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, which is introduced either deliberately or naturally, sours and thickens the cream. Its name comes from the production of lactic acid by bacterial fermentation, which is called souring. Crème fraîche is one type of sour cream with a high fat content and less sour taste. Traditional Traditionally, sour cream was made by letting cream that was skimmed off the top of milk ferment at a moderate temperature. It can also be prepared by the souring of pasteurized cream with acid-producing bacterial culture. The bacteria that developed during fermentation thickened the cream and made it more acidic, a natural way of preserving it. Commercial varieties According to US (FDA) regulations, commercially produced sour cream contains no less than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onion
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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