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Keşkek
Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish cuisine, Turkish, Iranian cuisine, Iranian, Greek cuisine, Greek, Armenian cuisine, Armenian, and Balkan cuisine, Balkan cuisines. In 2011, keşkek was confirmed to be an Intangible cultural heritage, Intangible Cultural Heritage of Turkey by UNESCO. History The first known written reference to the dish is found in a copy of Danishmendname dating back to 1360. Keşkek is documented in Iran and the Syria (region), region of Syria as early as the 15th century; it is still consumed by many today, traditionally during religious festivals, weddings and funerals. The dish's name alludes to kashk, which in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts. Under the name of ''κεσκέκ'', ''κεσκέκι'' and ''κισκέκ'' (keskék, keskéki, and kiskék), it is a festival dish in Lesbos and amo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barley
Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikelets and making it much easier to harvest. Its use then spread throughout Eurasia by 2000 BC. Barley prefers relatively low temperatures and well-drained soil to grow. It is relatively tolerant of drought and soil salinity, but is less winter-hardy than wheat or rye. In 2023, barley was fourth among grains in quantity produced, 146 million tonnes, behind maize, rice, and wheat. Globally, 70% of barley production is used as animal feed, while 30% is used as a source of fermentable material for beer, or further distilled into whisky, and as a component of various foods. It is used in soups and stews and in barley bread of various cultures. Barley grains are commonly made into malt using a traditional and ancient method of preparatio ... [...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] |
Kashk
Kashk, kishk, ( ''Kašk'', ), () qurut, kurut, qqet, jameed, shilanch ( Tuvan and , , , , , Tajik: қурут, , Turkish: ''kurut''), chortan ( ''chort’an''), aaruul or khuruud ( Mongolian: ''ааруул'' or ''хурууд'') is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk. Etymology From Middle Persian (kšk' / kašk), thought to have came from (hwš- / hōš-, "dry") in reference to the fermentation process which involves drying under the sun, The term ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stew
A stew is a combination of solid food ingredients that have been Cooking, cooked in Soup, liquid and served in the resultant gravy. Ingredients can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, venison, Rabbit as food, rabbit, lamb and mutton, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, Stock (food), stock is also common. A small amount of red wine or other alcohol is sometimes added for flavour. Seasonings and flavourings may also be added. Stews are typically cooked at a relatively low temperature (Simmering, simmered, not Boiling, boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow, moist heat method. This makes it popular for low-cost cooking. Cuts with a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Syria (region)
Syria, ( or ''Shaam'') also known as Greater Syria or Syria-Palestine, is a historical region located east of the Mediterranean Sea in West Asia, broadly synonymous with the Levant. The region boundaries have changed throughout history. However, in modern times, the term "Syria" alone is used to refer to the Syria, Syrian Arab Republic. The term is originally derived from Assyria, an Ancient Semitic-speaking peoples, ancient Semitic-speaking civilization centered in northern Mesopotamia, modern-day Iraq. During the Hellenistic period, the term Syria was applied to the entire Levant as Coele-Syria. Under Roman Empire, Roman rule, the term was used to refer to the Roman Syria, province of Syria, later divided into Phoenice (Roman province), Syria Phoenicia and Coele-Syria, Coele Syria, and to the province of Syria Palaestina. Under the Byzantine Empire, Byzantines, the provinces of Syria Prima and Syria Secunda emerged out of Coele Syria. After the Muslim conquest of the Levant ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Eastern Anatolia Region
The Eastern Anatolia region () is a geographical region of Turkey. The most populous province in the region is Van Province. Other populous provinces are Malatya, Erzurum and Elazığ. It is bordered by the Black Sea Region and Georgia in the north, the Central Anatolia Region in the west, the Mediterranean Region in the southwest, the Southeastern Anatolia Region and Iraq in the south, and Armenia, Azerbaijan, and Iran in the east. The region encompasses most of Western Armenia and had a large population of indigenous Armenians until the Armenian genocide. The Anatolia peninsula historically never encompassed what is now called "Eastern Anatolia" which was, instead, referred to as the Armenian highlands. It was renamed by the newly founded Turkish Republic in the 1920s. This has been seen as an attempt by Turkey to erase the Armenian history of the region. It has the highest average altitude, largest geographical area, and lowest population density of the seven Turki ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provinces Of Turkey
Turkey is divided into 81 provinces (). Each province is divided into a number of districts of Turkey, districts (). Each provincial government is seated in the central district (). For non-Metropolitan municipalities in Turkey, metropolitan municipality designated provinces, the central district bears the name of the province (e.g. the city/district of Rize is the central district of Rize Province). In the Ottoman Empire, the corresponding unit was the ''vilayet''. Each province is administered by an appointed governor () from the Ministry of the Interior (Turkey), Ministry of the Interior. Background After the collapse of the Ottoman Empire and the Republic Day (Turkey), official establishment of the Republic of Turkey on 29 October 1923, changes were made to the administrative system. Two years later, Ardahan Province, Ardahan, Beyoğlu, Çatalca, Tunceli, Dersim, Ergani, Gelibolu, :tr:Genç_(il), Genç, Kozan, Adana, Kozan, Oltu, Muş Province, Muş, Siverek and Üsküdar pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ministry Of Culture And Tourism (Turkey)
The Ministry of Culture and Tourism () is a government ministry of the Republic of Turkey, responsible for culture and tourism affairs in Turkey. Revolving fund management of the ministry is carried by DÖSİMM. On July 9, 2018, the newly elected President of Turkey Recep Tayyip Erdoğan announced his cabinet of the new Turkish political system. Mehmet Nuri Ersoy was appointed Minister of Culture and Tourism. Ministry functions The Turkish Ministry of Tourism assigns inspectors who inspect tourism investments and enterprises. This includes inspecting safety measures. One of the responsibilities of the ministry is the Digital preservation, preservation of manuscripts, so they are available and accessible to researchers. Trivia In promoting the country, the ministry often created promotional films for the country. In 2015, the ministry gained controversy after axing a scene from a $4 million-dollar promotional involving Julianne Moore due to her allegedly "poor acting". Ruhsar Dem ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenia
Armenia, officially the Republic of Armenia, is a landlocked country in the Armenian Highlands of West Asia. It is a part of the Caucasus region and is bordered by Turkey to the west, Georgia (country), Georgia to the north and Azerbaijan to the east, and Iran and the Azerbaijani exclave of Nakhchivan Autonomous Republic, Nakhchivan to the south. Yerevan is the Capital city, capital, largest city and Economy of Armenia, financial center. The Armenian Highlands has been home to the Hayasa-Azzi, Shupria and Nairi. By at least 600 BC, an archaic form of Proto-Armenian language, Proto-Armenian, an Indo-European languages, Indo-European language, had diffused into the Armenian Highlands.Robert Drews (2017). ''Militarism and the Indo-Europeanizing of Europe''. Routledge. . p. 228: "The vernacular of the Great Kingdom of Biainili was quite certainly Armenian. The Armenian language was obviously the region's vernacular in the fifth century BC, when Persian commanders and Greek writers ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harees
''Harees'', haresa, harise, jareesh, (), boko boko, or harisa () is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout Armenia where it is served on Easter day, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims. Etymology "Harisa", also transliterated as "horisa", derived from the Arabic verb "haras" meaning "to squish" to describe the action of breaking and pounding the grains before mixing it with water to create a porridge. In Arabic, "Harees" () is linked to the verb () which still means to mash or to squash. History According to medieval Armenian lore, the patron saint of Armenia, Gregory the Illuminator, was offering a meal of love and charity to the poor. There weren't enough sheep to feed the crowds s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kaša
In English, kasha usually refers to the pseudocereal buckwheat or its culinary preparations. In Slavic languages, "kasha" means porridge or puree. In some varieties of Eastern European cuisine, ''kasha'' can apply to any kind of cooked grain. It can be baked but most often is boiled, either in water or milk, but the word can also refer to the grain before preparation, which corresponds to the definition of 'groats'. The word "kasha" is used in Belarus (), the Czech Republic (), Lithuania (), Poland (), Romania and Moldova (), Russia (), Slovakia (), Slovenia (), Kazakhstan, and Ukraine (). The English-language usage of kasha, which refers primarily to buckwheat, probably originated with Jewish immigrants, as did the form ''kashi'' (literally translated as "porridges"). In Ashkenazi Jewish culture As an Ashkenazi-Jewish comfort food, kasha is often served with onions and brown gravy on top of farfalle, known as kasha varnishkes. Kasha is a popular filling for knishes and is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slavic Languages
The Slavic languages, also known as the Slavonic languages, are Indo-European languages spoken primarily by the Slavs, Slavic peoples and their descendants. They are thought to descend from a proto-language called Proto-Slavic language, Proto-Slavic, spoken during the Early Middle Ages, which in turn is thought to have descended from the earlier Proto-Balto-Slavic language, linking the Slavic languages to the Baltic languages in a Balto-Slavic languages, Balto-Slavic group within the Indo-European family. The current geographical distribution of natively spoken Slavic languages includes the Balkans, Central and Eastern Europe, and all the way from Western Siberia to the Russian Far East. Furthermore, the diasporas of many Slavic peoples have established isolated minorities of speakers of their languages all over the world. The number of speakers of all Slavic languages together was estimated to be 315 million at the turn of the twenty-first century. It is the largest and most d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
