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çiberek
Cheburek (plural: Chebureki) are deep-fried turnovers with a filling of ground or minced meat and onions. A popular street dish, they are made with a single round piece of dough folded over the filling in a crescent shape. They have become widespread in the former Soviet-aligned countries of Eastern Europe in the 20th century. Chebureki is a national dish of Crimean Tatar cuisine. They are popular as a snack and street food throughout the Caucasus, West Asia, Central Asia, Lithuania, Latvia, Estonia, Ukraine, Russia, Eastern Europe, as well as in Turkey, Greece and Romania. Preparation A cheburek is a half-round-shaped , filled with a very thin layer of ground beef or lamb which has been seasoned with ground onion and black pepper. The dough is made of flour, water (usually of a baker percentage of ~50%), salt, and oil. It is soft and pliable, but not sticky. It is separated into small balls and each is rolled out with a thin rolling pin. Additional flour is added only as neede ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Crimean Tatar Cuisine
The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogais, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus. Traditional dishes * (or ) is a fried turnover wi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ayran
Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, and the Balkans, in Turkey and Iran. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey. Etymology ''Ayran'' (cf. '' airag'' in Mongolian: ' mare milk', ' () in Chuvash: 'buttermilk') is mentioned in Mahmud al-Kashgari's 11th century '' Dīwān Lughāt al-Turk'', although he did not give any information how ayran was made. The word is derived from the Old Turkic root ("to separate"), cf. Turkish ("to separate"). Preparation Ayran is served chilled and often as an accompaniment to grilled meat, bread or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint. It has been variously described as "diluted yogurt" and "a most refreshing drink made by mixing yogurt with iced water". The traditiona ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Russian Cuisine
Russian cuisine is a collection of the different dishes and cooking traditions of the Russians, Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social circles. History The history of Russian cuisine was divided in four groups: Old Russian cuisine (9th to 16th century), Old Moscow cuisine (17th century), the cuisine that existed during the ruling of Peter the Great, Peter and Catherine the Great (18th century), and finally Petersburg cuisine, which took place from the end of the 18th century to the 1860s. In the Old Russian period, the main food groups were bread, grains, and other foods that contained starch. Women baked pies with many different fillings, such as mushrooms or berries. During gatherings, a loaf of bread and salt was always present. Kasha, such as buckwheat and oats, were represented as wellbeing to the household. Many Russians used honey and berries and mad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curry Puff
A curry puff (; Jawi: ; ; , , ) is a snack of Southeast Asian origin. It is a small turnover containing a filling of curry, often of chicken and potatoes, in a fried or baked pastry shell. The consistency of the curry is quite thick to prevent it from oozing out of the snack. ''Pap'' or ''puff'' reflects the Fujian Chinese dialect (''pop''), which means 'bubble, blister, puffed'. It contains influences from Indian, Malay and Chinese cuisines. Many variations of the snack exist throughout Southeast Asia and India, where it is a popular snack food. Although its origins are uncertain, the snack is believed to have developed in maritime Southeast Asia due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the South Asian samosa during the colonial era. The curry puff is one of several "puff"-type pastries with different fillings, though now it is by far the most common. Other common varieties include eggs, sardines, root vegetables and o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cantiq
Yantiq or yantyk (, , ) is a Crimean Tatar turnover. Unlike a cheburek, a yantiq is grilled without oil, not deep-fried. See also * Chebureki References {{Reflist Crimean cuisine Turkish cuisine Intangible Cultural Heritage of Ukraine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stuffed Dishes
This is a list of stuffed dishes, comprising dishes and foods that are prepared with various fillings and stuffings. Some dishes are not actually stuffed; the added ingredients are simply spread atop the base food, as one cannot truly stuff an oyster or a mussel or a pizza. General stuffed dishes Asian-style buns * Bánh bao * Baozi ** Baozi#Types, List of baozi * Bakpia pathok * Beef bun * Pineapple bun#Buttered variant, Buttered pineapple bun * Cha siu bao * Cocktail bun * Jjinppang – a steamed bun, typically filled with red bean paste with bits of broken beans and bean husk. ** Hoppang * Nikuman * Peanut butter bun * Xab Momo * Xiaolongbao Desserts and sweets Dumplings *Pierogi Fish and seafood dishes * Crappit heid – a traditional Scots fish course, consisting of a boiled fish head stuffed with oats, suet and liver. * Stuffed clam *Stuffed mussels – an Armenian cuisine, Armenian dish that is popular in Armenia and Turkey consisting of mussels filled w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eskişehir
Eskişehir ( , ; from 'old' and 'city') is a city in northwestern Turkey and the capital of the Eskişehir Province. The urban population of the city is 821 315 (Odunpazari + Tebebasi), with a metropolitan population of 921 630. The city is located on the banks of the Porsuk River, 792 m above sea level, where it overlooks the fertile Phrygian Valley. In the nearby hills one can find hot springs. The city is to the west of Ankara, to the southeast of Istanbul and to the northeast of Kütahya. It is located in the vicinity of the ancient city of Dorylaeum. Known as a college town, university town, it houses Eskişehir Technical University, Eskişehir Osmangazi University, and Anadolu University. The province covers an area of . Etymology The name can be literally translated as 'Old City' in Turkish language, Turkish. The name has been documented in Ottoman records since the late 15th century. History The city was founded by the Phrygians in at least 1000 Anno Domini, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Oil
Corn oil (North American) or maize oil (British) is oil extracted from the germ of corn (maize). Its main use is in cooking, where its high smoke point makes refined corn oil a valuable frying oil. It is also a key ingredient in some margarines. Corn oil is generally less expensive than most other types of vegetable oils. Corn oil is also a feedstock used for biodiesel. Other industrial uses for corn oil include soap, salve, paint, erasers, rustproofing for metal surfaces, inks, textiles, nitroglycerin, and insecticides. It is sometimes used as a carrier for drug molecules in pharmaceutical preparations. Production Almost all corn oil is expeller-pressed, then solvent-extracted using hexane or 2-methylpentane (isohexane).Corn Refiners AssociationCorn Oil 5th Edition. 2006 The solvent is evaporated from the corn oil, recovered, and re-used. After extraction, the corn oil is then refined by degumming and/or alkali treatment, both of which remove phosphatides. Alkali tre ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sunflower Oil
Sunflower oil is the non-volatile oil pressed from the seeds of the sunflower (''Helianthus annuus''). Sunflower oil is commonly used in food as a frying oil, and in cosmetic formulations as an emollient. Sunflower oil is primarily composed of linoleic acid, a polyunsaturated fat, and oleic acid, a monounsaturated fat. Through selective breeding and manufacturing processes, oils of differing proportions of the fatty acids are produced. The expressed oil has a neutral taste profile. The oil contains a large amount of vitamin E. Composition Sunflower oil is mainly a triglyceride. The British Pharmacopoeia lists the following profile: *Palmitic acid (saturated): 5% *Stearic acid (saturated): 6% *Oleic acid (monounsaturated omega-9): 30% * Linoleic acid (polyunsaturated omega-6): 59% Four types of sunflower oils with differing concentrations of fatty acids are produced through plant breeding and industrial processing: high-linoleic (conventional), high-oleic, mid- ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baker Percentage
Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods. It is also referred to as baker's math, and may be indicated by a phrase such as based on flour weight. It is sometimes called ''formula percentage'', a phrase that refers to the sum of a set of baker's percentages. Baker's percentage expresses a ratio in percentages of each ingredient's weight to the total flour weight: :\text_\text = 100\% \times \frac For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%. Flour-based recipes are more precisely conceived as baker's percentages, and more accurately measured using ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ground Beef
Ground beef, hamburger, hamburger meat (North American English), minced beef or beef mince (Commonwealth English; often just generically referred to as ground meat, ''mince'' or ''mincemeat'') is beef that has been finely chopped with a knife or meat grinder (North American), i.e., mincer or mincing machine (Commonwealth). It is used in many recipes including hamburgers, bolognese sauce, meatloaf, meatballs, kofta, and burritos. "Mincemeat" may also refer to a mixture of chopped fruit, distilled spirits, and spices, with or without minced/ground meat, as found in mince pies. Contents In many countries, food laws define specific categories of ground beef and what they can contain. For example, in the United States, beef fat may be added to hamburger but not to ground beef if the meat is ground and packaged at a United States Department of Agriculture, USDA-inspected plant.These rules only apply to meat being sold across state lines. In the U.S., much ground beef is produced at ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Börek
''Börek'' or burek or byrek is a family of pastries or pies made in the Middle East and the Balkans. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. Throughout the Balkan peninsula and in Turkey, it is commonly served with ayran or yogurt. It is a custom of Sephardic Jews to have ''bourekas'' for their Shabbat breakfast meal on Saturday mornings. Origin and names The English name ''borek'' comes from Turkish language, Turkish (Turkish pronunciation: Help:IPA/Turkish, [bœˈɾec]), while ''burek'' is used in the countries of the Yugoslavia#New states, former Yugoslavia. Forms in other languages include: ; ; ; and ; and . According to lexicographer Sev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
