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List Of Eggplant Dishes
This is a list of eggplant dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is eggplant. Eggplant is used in the cuisine of many countries. It is often stewed, as in the French ratatouille, or deep fried as in the Italian parmigiana di melanzane, the Turkish karnıyarık or Turkish and Greek musakka/moussaka, and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as kashk e-bademjan, tomatoes as mirza ghasemi or made into stew as khoresh-e-bademjan. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish patlıcan kızartması (meaning: fried aubergines) or without yogurt as in patlıcan şakşuka
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Stir Frying
Stir frying (Chinese: ; pinyin: chǎo) is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok. The technique originated in China and in recent centuries has spread into other parts of Asia and the West. Scholars think that wok (or pan) frying may have been used as early as the Han dynasty (206 B.C. – 220 A.D.) for drying grain, not for cooking, but it was not until the Ming dynasty (1368–1644) that the wok reached its modern shape and allowed quick cooking in hot oil. Well into the 20th century, while restaurants and affluent families could afford the oil and fuel needed for stir fry, the most widely used cooking techniques remained boiling and steaming. Stir fry cooking came to predominate over the course of the century as more people could afford oil and fuel, and in the West spread beyond Chinese communities
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Kashk
Kashk (Persian: کشک‎, Arabic: كشك‎, Kurdish: keşk‎, Turkish: keş peyniri), qurut (Kazakh: құрт, Turkmen: gurt, Uzbek: qurt, Azerbaijani: qurut, Bashkir: ҡорот, Kyrgyz: курут, Pashto: قروت‎, Turkish: kurut, sürk, taş yoğurt, kurutulmuş yoğurt, Shor: қурут), chortan (Armenian: չորթան, [chor, meaning "dried", plus tan]), aaruul (Mongolian: ааруул) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by forming it and letting it dry
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Ricotta
Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin. Ricotta (literally meaning "recooked") protein can be harvested if the whey is first allowed to become more acidic by additional fermentation (by letting it sit for 12–24 hours at room temperature). Then the acidified whey is heated to near boiling. The combination of low pH and high temperature denatures the protein and causes it to precipitate, forming a fine curd. Once cooled, it is separated by passing the liquid through a fine cloth, leaving the curd behind. Ricotta curds are creamy white in appearance, and slightly sweet in taste
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Breading
Bread crumbs or breadcrumbs (regional variants: breading, crispies) are sliced residue of dry bread, used for breading or crumbing foods, topping casseroles, stuffing poultry, thickening stews, adding inexpensive bulk to soups, meatloaves and similar foods, and making a crisp and crunchy covering for fried foods, especially breaded cutlets like tonkatsu and schnitzel
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Sautéing
Sautéing (/ˈst.ɪŋ/ or US: /sˈt.ɪŋ/, /sɔːˈt.ɪŋ/; from the French sauté [sote], lit. "jumped, bounced" in reference to tossing while cooking) is a method of cooking food that uses a small amount of oil or fat in a shallow pan over relatively high heat
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Turkish Cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan 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 with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia (such as yogurt and mantı), creating a vast array of specialities—many with strong regional associations. Turkish cuisine varies across the country
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Garlic Sauce
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend the tuber via emulsion, such as oil, butter or mayonnaise
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Yogurt
Yogurt, yoghurt, or yoghourt (/ˈjɡərt/ or /ˈjɒɡət/; from Turkish: yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as "yogurt cultures". Fermentation of lactose by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is commonly available worldwide, and, as such, is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt where available locally. Milk used may be homogenized or not (milk distributed in many parts of the world is homogenized); both types may be used, with substantially different results. Yogurt is produced using a culture of Lactobacillus delbrueckii subsp
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Deep Frying
Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, most commonly oil, rather than the shallow oil used in conventional frying, done in a frying pan. Normally, a deep fryer or chip pan is used for this; industrially, a pressure fryer or vacuum fryer may be used. Deep frying may also be performed using oil that is heated in a pot. Deep frying is classified as hot-fat cooking method. Typically, deep frying foods cook quickly: all sides of a food are cooked simultaneously as oil has a high rate of heat conduction. The term "deep frying" and many modern deep-fried foods were not invented until the 19th century, but the practice has been around for millennia
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Wheat Flour
Wheat flour is a powder made from the grinding of wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or bread flour, is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only
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Tahini
Tahini /tɑːˈhni/ (also tahina /-nə/; Arabic: طحينة‎), also known as Ardeh (Persian: ارده), is a condiment made from toasted ground hulled sesame seeds. Tahini is served as a dip on its own or as a major component of hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the eastern Mediterranean region, from the Balkans, South Caucasus and Middle East to Northern Africa
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South Asian Cuisine
South Asian cuisine includes the cuisines from South Asia (also known as the Indian subcontinent) comprising the traditional cuisines from Bangladesh, Bhutan, India, Nepal, Pakistan, Sri Lanka and the Maldives
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Middle Eastern Cuisine
Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab, Iranian/Persian, Israeli, Assyrian, Armenian, Kurdish, Cypriot, Azerbaijani and Turkish cuisines. In 2017, Middle Eastern cuisine was claimed by many sources to be one of the most popular and fastest growing ethnic cuisines in the US. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley
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Italian Cuisine
Italian cuisine is food typical from Italy
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