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ÅŸakÅŸuka
Şakşuka is a Turkish side dish or meze made of vegetables cooked in olive oil. The particular vegetable may vary from region to region, but eggplant Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malays ... is a common choice. Balıkesir şakşuka is made with green tomatoes. The dish sometimes includes potato and peppers as well. Although it shares the same etymology as shakshouka (from a North African Arabic dialect meaning "mixed"), Turkish şakşuka is a completely different dish which does not include eggs and is therefore vegan. The closest analogue to shakshouka in Turkish cuisine is Menemen (food), menemen, which is essentially a shakshouka without harissa. See also * Shakshouka * Chakhchoukha References Salads Turkish cuisine Meze Eggplant dishes {{Turkey-cuisin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant And Green Pepper ÅŸakÅŸuka (shakshuka)
Eggplant ( US, CA, AU, PH), aubergine ( UK, IE, NZ), brinjal ( IN, SG, MY, ZA, SLE), or baigan ( IN, GY) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally low in macronutrient and micronutrient content, but the capability of the fruit to absorb oils and flavors into its flesh through cooking expands its use in the culinary arts. It was originally Domestication, domesticated from the wild nightshade species ''thorn'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eggplant
Eggplant (American English, US, Canadian English, CA, Australian English, AU, Philippine English, PH), aubergine (British English, UK, Hiberno English, IE, New Zealand English, NZ), brinjal (Indian English, IN, Singapore English, SG, Malaysian English, MY, South African English, ZA, Sri Lankan English, SLE), or baigan (Languages of India, IN, Caribbean English, GY) is a plant species in the Solanaceae, nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit, typically used as a vegetable in cooking. Most commonly purple, the spongy, absorbent fruit is used in List of cuisines, several cuisines. It is a berry (botany), berry by botany, botanical definition. As a member of the genus ''Solanum'', it is related to the tomato, chili pepper, and potato, although those are of the Americas region while the eggplant is of the Eurasia region. Like the tomato, its skin and seeds can be eaten, but it is usually eaten cooked. Eggplant is nutritionally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shakshouka
Shakshouka is a Maghrebi dish of eggs poached in a sauce of tomatoes, olive oil, peppers, onion, and garlic, commonly spiced with cumin, paprika, and cayenne pepper. Shakshouka is a popular dish throughout North Africa and the Middle East. Etymology ''Shakshuka'' is a word for "mixture" in Algerian Arabic, and "mixed" in Tunisian Arabic. The ''Oxford English Dictionary'' describes the English version of the word as being borrowed from more than one origin: an onomatopoeic Maghribi Arabic word, related to the verb ''shakshaka'' meaning "to bubble, to sizzle, to be mixed up, to be beaten together", and the French word ''Chakchouka'', which was borrowed into English in the nineteenth century, and which itself had been borrowed into French from Algerian Arabic. History Gil Marks, while noting some similarities with the Ottoman dish menemen, suggests that shakshouka evolved from ÅŸakÅŸuka which spread to the Maghreb through the influence of the Ottoman Empire. Anthony Buccini ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meze
''Meze'' (also spelled ''mezze'' or ''mezé'') (, ) is a selection of small dishes served as appetizers in Eastern Mediterranean cuisines. It is similar to Spanish cuisine, Spanish tapas and Italian cuisine, Italian Antipasto, antipasti. A ''meze'' may be served as a part of a multi-course meal or form a meal in itself. ''Meze'' are often served with spirits such as ''Arak (drink), arak, rakia, Rakı, raki, Oghi (drink), oghi, ouzo,'' or ''grappa'' at meyhane and ouzeri or at regular restaurants. The word meze, used in all the cuisines of the former Ottoman Empire, borrowed from Turkish meze meaning 'appetizer', which in turn had borrowed it from the Persian maze or maza (مَزه) meaning 'taste' or 'relish'. Common dishes In Turkey, ''meze'' often consist of ''beyaz peynir'' 'white cheese', ''kavun'' (sliced ripe melon), ''acılı ezme'' (hot pepper paste often with walnuts), ''haydari'' (thick strained yogurt with herbs), ''patlıcan salatası'' (cold eggplant salad), ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is largely the heritage of Ottoman cuisine, Ottoman cuisine (Osmanlı mutfağı), European influences, Seljuk Empire, Seljuk cuisine and the Turkish diaspora. Turkish cuisine with traditional Turkic peoples, Turkic elements such as yogurt, ayran, kaymak, gains influences from Mediterranean cuisine, Mediterranean, Balkan cuisine, Balkan, Middle Eastern cuisine, Middle Eastern, Central Asian cuisine, Central Asian and Eastern European cuisine, Eastern European cuisines. Turkish cuisine shows variation across Turkey. The cooking of Istanbul, Bursa, İzmir, and the rest of the Anatolia region inherits many elements of Ottoman court cuisine, including moderate use of spices, a preference for rice over bulgur, koftes, and a wider availability of vegetable stews (''türlü''), eggplant, stuffed dolmas and fish. The cuisine of the Black Sea Region uses fish extensively, especially the European anchovy, Black Sea anchovy (''hamsi'') and includes maize dishes. The cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balıkesir şakşuka
Balıkesir () is a city in the Marmara region of Turkey. It is the seat of Balıkesir Province, which is also a metropolitan municipality. As of 2022, the population of Balıkesir Province is 1,257,590, of which 314,958 in the city proper (the urban part of the districts Altıeylül and Karesi). Between 1341 and 1922, it was the capital of Karasi. History Close to modern Balıkesir was the Roman town of '' Hadrianutherae'', founded, as its name commemorates, by the emperor Hadrian. Hadrian came to the region in 124 A.D., as a result of a successful bear hunting he had established a city called his name here. It is estimated that the city consisted of the castle, the homestead, the stud and a few homes. It is thought that the small town was where the current stadium is present. Members of the Roman and Pre-Byzantine dynasty had used this castle as a vacation area and for hunting. During the Byzantine period, the small town which had become increasingly neglected was kno ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vegan
Veganism is the practice of abstaining from the use of animal products and the consumption of animal source foods, and an associated philosophy that rejects the commodity status of animals. A person who practices veganism is known as a vegan. The foundations of veganism include ethical, moral, environmental, health and humanitarian arguments. Strict veganism excludes all forms of animal use, whether in agriculture for labour or food (e.g., meat, fish and other animal seafood, eggs, dairy products such as milk or cheese, and honey), in clothing and industry (e.g., leather, wool, fur, and some cosmetics), in entertainment (e.g., zoos, exotic pets, and circuses), or in services (e.g., guide dogs, police dogs, hunting dogs, working animals, and animal testing, including medical experimentation and the use of pharmaceuticals derived from or tested on animals). A person who practices veganism may do so for personal health benefits or to reduce animal deaths, minimize ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Menemen (food)
Menemen is a popular traditional Turkish dish that includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. Menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. The dish is similar to Libyan dish shakshouka also found in other Arab countries. Menemen is commonly eaten for breakfast and served with bread. Its name originates from a small town in İzmir Province. This dish is also similar to Hungarian '' Lecsó'' and Serbo-Croat '' Sataraš'' which might have descended from Menemen during the Ottoman imperial period. Preparation The tomatoes are typically finely diced or may be grated. Grated and diced tomatoes can also be mixed together, depending on the cook's preferred texture. If onions are being used, they may be added to the pan with the green chili peppers and sautéed with heated butter or oil. Aleppo pepper may be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harissa
Harissa (, from Maghrebi Arabic) is a hot chili pepper paste, native to the Maghreb. The main ingredients are roasting#Vegetables, roasted chili pepper, red peppers, Baklouti peppers (), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and Olive oil, olive oil to carry the oil-soluble flavors. Tunisia is the biggest exporter of prepared harissa and UNESCO lists it as part of Tunisia's UNESCO Intangible Cultural Heritage Lists, Intangible Cultural Heritage. The origin of harissa goes back to the importation of chili peppers into North African cuisine, Maghrebian cuisine by the Columbian exchange, presumably during the Conquest of Tunis (1535), Spanish occupation of Ottoman Tunisia between Conquest of Tunis (1535), 1535 and Conquest of Tunis (1574), 1574. Etymology The word derives from the Arabic root () 'to pound, to break into pieces', referring to pounding chilis, a tool traditionally used to make the paste in the Maghreb is called , and simil ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chakhchoukha
Chakhchoukha or chekhechoukha () is a traditional Algerian cuisine, Algerian dish made from torn or rolled pieces of cooked semolina dough that are served in a tomato-based sauce. The dish consists of small pieces of ''rougag'' (thin round flatbread) mixed with ''marqa'', a tomato stew. The dish is typically made by boiling the semolina dough in salted water until it is cooked and then rolling it into small balls or tearing it into bite-sized pieces. The tomato-based sauce for chakhchoukha is typically made from a mixture of onions, garlic, tomatoes, and spices such as cumin, paprika, and harissa. The semolina dough is then added to the sauce and simmered until it has absorbed the flavors of the sauce and has softened slightly. Chakhchoukha is often served with meat, such as lamb or beef, which is cooked separately and then added to the dish along with chickpeas or other vegetables such as carrots or turnips. The dish is typically garnished with fresh herbs such as parsley or c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
