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Đuveč
Ghivetch ( bg, гювеч, , ro, ghiveci, , fa, دیزی٫ tr, güveç, bs, đuveč, , mk, ѓувеч, , sr, ђувеч, ) is a traditional Balkan autumn vegetable stew most closely associated with Romania, where it is a national dish, and Bulgaria. It is traditionally cooked in an earthenware pot called a güveç. It is often made only with vegetables, though some versions include meat, fish, or poultry. The ''Washington Post'' in 1985 called it "one of the world's great vegetable melanges". Mimi Sheraton called it "really the last word in vegetable stews". Origins Ghivetch is known throughout the Balkans as a traditional autumn vegetable stew, but it is most closely associated with Romania and Bulgaria. It is a national dish of Romania, where it is called ''ghiveci''. Ingredients Ghivetch is often made only with vegetables, sometimes as many as 40, but versions exist that include meat, fish, poultry and dairy. In the Western Balkans it is often consumed with rice. Mimi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Cuisine
Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical factors such as climatic conditions suitable for a variety of vegetables, herbs, and fruit. Aside from the vast variety of local Bulgarian dishes, Bulgarian cuisine shares a number of dishes with Persian, Turkish, and Greek cuisine. Bulgarian cuisine includes a significant contribution from Ottoman cuisine, and therefore shares a number of dishes with Middle Eastern cuisine, including ''moussaka'', ''gyuvetch'', '' kyufte'', ''baklava'', ''ayran'', '' gyuvech'', and ''shish kebab''. Bulgarian food often incorporates salads as appetizers and is also noted for the prominence of dairy products, wines, and other alcoholic drinks such as '' rakia''. The cuisine also features a variety of soups, such as the cold soup tarator, and pastries, such ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Güveç
Güveç ( IPA: gy'vetʃ ) is a family of earthenware pots used in Balkan, Persian, Turkish, and Levantine cuisine; various casserole or stew dishes cooked in them are called ghivetch. The pot is wide and medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid. Construction Clay is combined with water and sand and some combination of straw, hay, sawdust or wood ash and kneaded to remove any air bubbles. The pot is thrown or handshaped, allowed to partially dry, and the surfaces smoothed to make them non-porous. After the pot dries completely it is glazed and kiln-fired. The people of Sorkun have "for centuries" specialized in the production of the pot out of locally dug clay. Dishes Dishes traditionally made in such pots are known throughout the Balkans as a traditional autumn vegetable stew, but are most closely associated with Romania and Bulgaria, where it is called ghivetch. The name ''đuveč'', an earthenware casserol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally considered to at least include the modern countries of Albania, Bulgaria, Romania and Greece and the former Yugoslavia, with the possible exception of Slovenia and northern inland regions of Croatia. Balkan cuisine can also be found in Vienna as a result of post-WWII migration to that city. Germany has restaurants serving Balkan cuisine, which were often called Yugoslavian restaurants until the outbreak of the Yugoslav Wars. A restaurant selling Romani cuisine opened in Slovenia 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. History The Balkans have a history of foreign rule and internal power struggles, and this has resulted in a diverse cuisine in which influences have m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
New York Times
''The New York Times'' (''the Times'', ''NYT'', or the Gray Lady) is a daily newspaper based in New York City with a worldwide readership reported in 2020 to comprise a declining 840,000 paid print subscribers, and a growing 6 million paid digital media, digital subscribers. It also is a producer of popular podcasts such as ''The Daily (podcast), The Daily''. Founded in 1851 by Henry Jarvis Raymond and George Jones (publisher), George Jones, it was initially published by Raymond, Jones & Company. The ''Times'' has won List of Pulitzer Prizes awarded to The New York Times, 132 Pulitzer Prizes, the most of any newspaper, and has long been regarded as a national "newspaper of record". For print it is ranked List of newspapers by circulation, 18th in the world by circulation and List of newspapers in the United States, 3rd in the U.S. The paper is owned by the New York Times Company, which is Public company, publicly traded. It has been governed by the Sulzberger family since 189 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ratatouille
Ratatouille ( , ), oc, ratatolha , is a French Provençal dish of stewed vegetables which originated in Nice, and is sometimes referred to as ''ratatouille niçoise'' (). Recipes and cooking times differ widely, but common ingredients include tomato, garlic, onion, courgette (zucchini), aubergine (eggplant, brinjal), capsicum (bell pepper), and some combination of leafy green herbs common to the region. Etymology The word ''ratatouille'' derives from the Occitan ''ratatolha'' and is related to the French ''ratouiller'' and ''tatouiller'', expressive forms of the verb ''touiller'', meaning "to stir up". From the late 18th century, in French, it merely indicated a coarse stew. Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini, aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c.1930. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Succotash
Succotash (from Narragansett ''sahquttahhash'', "broken corn kernels") is a vegetable dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added, such as onions, potatoes, turnips, tomatoes, bell peppers, corned beef, salt pork, or okra. Combining a grain with a legume provides a dish that is high in all essential amino acids. History Succotash has a long history. An invention of the Indigenous peoples in what’s now known as New England, foreign colonists adapted the dish as a stew in the 17th century. Composed of ingredients unknown in Europe at the time, it gradually became a standard meal in the cuisine of New England and is a traditional dish of many Thanksgiving celebrations in the region, as well as in Pennsylvania and other states. Because of the relatively inexpensive and more readily available ingredients, the dish was popular during the Great Depression in the United States. It was sometimes cooked in a cass ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moussaka
Moussaka (, , ) is an eggplant- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations. The best-known version in Europe and the Americas is the Greek variant created in the 1920s by Nikolaos Tselementes. Many versions have a top layer made of milk-based sauce thickened with egg ( custard) or flour (béchamel sauce). In Greece, the dish is layered and typically served hot. Tselementes also proposed a vegan variant for orthodox fast days. Romania also has a vegan version that replaces meat with mushrooms or a mix of sautéed onions and rice. The versions in Egypt, Turkey and the rest of the Middle East are quite different. In Egypt, ''messa'aa'' can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. In Turkey, ''mussaka'' consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. I ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maque Choux
Maque choux is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name. It contains corn, green bell pepper, onion, and sometimes garlic, celery, and tomato. The ingredients are braised in a pot. Historically bacon grease was used for the braising stage, although various combinations of oil, butter, or cream may be substituted. The vegetables are then left to simmer until they reach a tender consistency, with chicken stock or water added as necessary. The dish is finished with salt and a combination of red and black pepper. Some cooks include hot sauce and a bit of sugar for greater complexity. Maque choux is usually served as an accompaniment; however, it can also act as a base for a main meal and use local ingredients such as bite-sized portions of chicken The chicken (''Gallus gallus domesticus'') is a domesticat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Locro De Choclo
Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia. Composition The dish is a classic squash, corn, beans, and potato or pumpkin soup well known along the South American Andes. In some regions locro is made using a specific kind of potato called "papa chola", which has a unique taste and is difficult to find outside of its home region. The defining ingredients are squash, corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter. In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe. In Argentina its consumption has spread from the Northwe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leipziger Allerlei
Leipziger Allerlei is a regional German vegetable dish that may be served as a main or side course. It is named after the city of Leipzig and consists of a mixture of various vegetables such as young peas, carrots, green beans, asparagus heads, morels, and celery. Cauliflower and kohlrabi are often added; occasionally onions are used too. There are numerous variations to the basic recipe. A classic Leipziger Allerlei also includes a sauce made from crayfish butter, crayfish tails and semolina dumplings. History According to legend, the dish was invented in Leipzig after the Napoleonic Wars to protect the city from beggars and tax collectors: in storing the more sustaining and more expensive meat-based dishes, and serving vegetables instead, city officials hoped to encourage beggars and tax collectors to move on to neighbouring cities. City clerk, Malthus Hempel, is said to have suggested to the city fathers: "Let's hide the bacon and bring only vegetables to the table, on Sund ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lecsó
Lecsó ( en, Lecho, ; hu, lecsó ; Czech and Slovak: ''lečo''; german: Letscho; pl, leczo; Russian and ua, лечо) is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, bacon fat, or sunflower oil. Garlic can also be a traditional ingredient. It is also considered to be traditional food in Czech, Slovak and Former Yugoslavia The Socialist Federal Republic of Yugoslavia, commonly referred to as SFR Yugoslavia or simply as Yugoslavia, was a country in Central and Southeast Europe. It emerged in 1945, following World War II, and lasted until 1992, with the breakup of Yu ...n cuisine and is also very common in Poland, Austria, and Israel. Most Hungarian recipes recommend the mildest variant of Hungarian wax pepper, which are in season August–October which is also when field tomatoes are at thei ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Türlü
Türlü is a casserole of Turkish cuisine. It is made of stewed vegetables and may also include stewed meat. Varieties of this dish are also found in Balkan cuisines. In particular, it is known as turli perimesh in Albania, tourlou or tourlou tourlou in Greece, and as turli tava in North Macedonia. The name derives from Old Turkic word ''türlüg'' meaning "variety". Türlü may be cooked in a clay cooking pot called güveç. This type is called ''türlü güveç'' in Turkey and in Bulgaria. The Macedonian version, ''turli tava'', is traditionally made in a similar earthenware cooking pot, called ''tava''. The basic ingredients of türlü vary greatly. The dish usually includes potatoes, eggplants and okra. Green beans, bell peppers, carrots, courgette, tomatoes, onions and garlic can also be added. Meat versions are made with beef or lamb, in the Balkans also with pork. Other usual ingredients are cooking oil, water, salt, black pepper or crushed red pepper, tomato paste or pep ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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