|
Kufte Tabrīzī
Tabriz meatballs (), also known as koofteh Tabrizi, are a variety of Iranian meatballs from the city of Tabriz. The dish normally consists of a large meatball including rice, yellow split peas, herbs and other ingredients, and its juice which is served in a separate dish with shredded sangak or lavash bread before the main course. Preparation The ingredients are ground beef, rice, yellow split peas, leeks, mint, parsley, onion and spices, wrapped around a core of boiled egg, walnut, fried onion and dried apricot. The ''kufteh'' are braised along with fried onions, tomato paste and barberries. Some versions are wrapped around a small stuffed bird before stewing. Etymology ''Kufteh Tabrizi'' means 'meatball of Tabriz'. The word is derived from ''kūfteh'': in Persian, ''kuftan'' (کوفتن) means 'to beat' or 'to grind'.Alan S. Kaye, "Persian loanwords in English", ''English Today'' 20:20-24 (2004), . See also *Iranian cuisine *Azerbaijani cuisine * Sulu köfte * Ciorbă de ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Iran
Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the northeast, Afghanistan to the east, Pakistan to the southeast, and the Gulf of Oman and the Persian Gulf to the south. With a Ethnicities in Iran, multi-ethnic population of over 92 million in an area of , Iran ranks 17th globally in both List of countries and dependencies by area, geographic size and List of countries and dependencies by population, population. It is the List of Asian countries by area, sixth-largest country entirely in Asia and one of the world's List of mountains in Iran, most mountainous countries. Officially an Islamic republic, Iran is divided into Regions of Iran, five regions with Provinces of Iran, 31 provinces. Tehran is the nation's Capital city, capital, List of cities in Iran by province, largest city and financial ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ciorbă De Perişoare
Chorba ( ; ) or shorba ( ; ) is a broad class of stews or rich soups found in national cuisines across the Middle East, Algeria, Maghreb, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread. Etymology The word ''chorba'' in English and in many Balkan languages is a loan from the Ottoman Turkish , which itself is a loan from Persian . The spelling ''shorba'' could be a direct loan into English from Persian or through a Central or South Asian intermediary. The word is ultimately a compound of meaning 'salty, brackish' and meaning 'stew, gruel, spoon-meat'. The former is from Parthian meaning 'salty', and the latter from Middle Persian meaning 'gruel, spoon-meat'. The etymology can be definitively tied to Persian through the cognate ; in modern Persian, while evolved to mean 'broth, stew', simply means 'soup'. It is typical for Middle Persian word-final ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Meatball Dishes
A meatball is ground or minced meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices, and most cuisines have a version of the dish. Meatball dishes * Bakso – an Indonesian meatball or meat paste made from beef surimi. * Bakso Bakar Malang – Roasted Bakso dish from Malang City, Indonesia. Usually served with spicy sauce. * Beef ball * Bitterballen – a Dutch meatball prepared using beef or veal and other ingredients * Chiftele * Faggot – a dish in the United Kingdom typically consisting of minced pork liver and heart, wrapped in bacon, with onion and breadcrumbs. It is often cooked in a crock with gravy and served with peas and mashed potatoes. Faggots can also be made with beef. * Fish ball * Frikadeller – flat, pan-fried meatballs ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock. A potage is a category of thick soups, stews, or porridges, in some of which meat and vegetables are boiled together with water until they form a thick mush. Bisques are heavy cream soups traditionally prepared with shellfish, but can be made with any type of seafood or other base ingredients. Cream soups are dairy based soups. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles. Similar to bisques, chowders are thick soups usually containing some type of starch. Coulis were ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Harput Meatballs
Harput meatballs () originated in the Eastern Anatolian city of Harput (today Elazığ, in Turkey). It is made by adding lean ground beef, fine bulgur, cracked wheat, egg, tomato paste, salt, spices, parsley and basil Basil (, ; , ; ''Ocimum basilicum'' (, )), also called great basil, is a culinary herb of the family Lamiaceae (mints). It is a hardiness (plants), tender plant, and is used in cuisines worldwide. In Western cuisine, the generic term "basil" r .... They are known also as large meatballs. See also * Tabriz meatballs * Sulu köfte * Ciorbă de perişoare * Smyrna meatballs * Yuvarlak * List of meatball dishes Notes and references Kofta {{soup-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yuvarlak
Yuvarlakia or giouvarlakia ( Λεξικό της κοινής Νεοελληνικής (''Dictionary of Common Modern Greek''), Ινστιτούτο Νεοελληνικών Σπουδών, Θεσσαλονίκη, 1998. ''s.v.''/ref>) is a Greek dish; it consists of balls of ground meat, rice, and seasonings, cooked in a pot in water or meat broth. The mixture is similar to that used for making sarma. They may be served in tomato or avgolemono sauce. Depending on the thickness of the sauce, it may be considered a soup or a stew. Name and etymology The name ''Yuvarlakia'' (Greek: γιουβαρλάκια) is derived from the Turkish word '' yuvarlak'', meaning "round" or "spherical," in reference to the shape of the dish’s main component: small, round meatballs. The Greek plural suffix ''-ia'' is commonly added to denote a collective or diminutive form, making ''yuvarlakia'' roughly translate to "little round ones." The term reflects the influence of Turkish cuisine and broader ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nargesi Kebab
Nargesi Kebab, Nargesi Kofta or Narges Shami Kebab is an Afghan, Middle Eastern, Pakistani and Indian dish. It can be described as a kind of kebab or kofta with a chicken egg in the middle. It is named after the Narcissus flower because kebabs look like the flower's petals when they are cut. It is akin to Koofteh Tabrizi, likewise entailing a mixture of ground meat, herbs, and spices, wrapped around a boiled egg. To cook Nargesi Kebab, you wrap a mixture of minced meat, usually beef, diced onions and various spices, around a boiled egg, which is then fried in ghee or butter and eaten alongside tzatziki, curry, or other condiments. See also * Nargesi (food) * Tabriz meatballs * Scotch egg A Scotch egg is a boiled egg wrapped in sausage meat, coated in breadcrumbs and baked or deep-fried. Origin Various origin stories exist. The '' Oxford Companion to Food'' gives the first instance of the name as of 1809, in an edition of Ma ... References {{Reflist Egg dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Smyrna Meatballs
Smyrna meatballs, known as ''soutzoukakia Smyrneika'' () or ''İzmir köfte'' ( Turkish), is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor. The Greek version is typically made with minced meat (usually beef, also mixed with lamb or pork), bread crumbs, egg, garlic, and parsley, and generously spiced with cumin, cinnamon, salt, and pepper. They are floured before being fried in olive oil. The tomato sauce has tomato, wine, onion, garlic, a bayleaf, salt and pepper, and olive oil. Soutzoukakia are generally served with pilaf or mashed potatoes. Turkish recipes for are very similar, though without pork, and often also include sliced potatoes, diced tomatoes, hot pepper flakes, or other variations. Name The Turkish name means köfte (meatballs) from İzmir, formerly Smyrna. The Greek name means spicy little sausages ( Turkish sucuk + Greek diminutive -) from Smyrna ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sulu Köfte
Sulu köfte is a Turkish stew or thick soup (çorba) with köfte. It consists of meatballs usually made with minced beef, mixed with rice or bulgur, onion and spices and boiled in their own gravy, with tomato sauce, olive oil and Turkish red pepper paste. A similar dish is called ''ekşili köfte'' or ''terbiyeli köfte'', when made with egg-lemon (''terbiye'') sauce. See also * Analı kızlı soup * Harput meatballs * Hochzeitssuppe * Smyrna meatballs * Yuvarlak * Tabriz meatballs * List of meatball dishes * List of soups * List of stews This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables, such as carrots, potatoes, bea ... Notes and references Turkish soups Kofta {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meatball
A meatball is ground meat (mince) rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. Meatballs are cooked by frying, baking, steaming, or braising in sauce. There are many types of meatballs using different types of meats and spices. The term is sometimes extended to meatless versions based on legumes, vegetables, mushrooms, fish (also commonly known as fish balls) or other seafood. History The ancient Roman cookbook ''Apicius'' included many meatball-type recipes. Early recipes included in some of the earliest known Arabic cookbooks generally feature seasoned lamb rolled into orange-sized balls and glazed with egg yolk and sometimes saffron. '' Poume d'oranges'' is a gilded meatball dish from the Middle Ages. By region Various recipes of meatballs can be found across Europe and Asia. From Iberia and Sweden to the Indian subcontinent, there is a large variety of meatballs in the kofta family. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Azerbaijani Cuisine
Azerbaijani cuisine () is the cooking styles and dishes of the Azerbaijan, Republic of Azerbaijan and Azerbaijan (Iran), Iranian Azerbaijan. The cuisine is influenced by the country's diversity of agriculture, from abundant grasslands which historically allowed for a culture of pastoralism to develop, as well as to the unique geographical location of the country, which is situated on the crossroads of Europe and Asia with access to the Caspian Sea. The location has enabled the people to develop a varied diet rich in produce, milk products, and meat, including beef, mutton, fish and Game (hunting), game. The location, which was contested by many historical kingdoms, khanates, and empires, also meant that Azerbaijani cuisine was influenced by the culinary traditions of multiple different cultures, including Turkic cuisines, Turkic, Iranian cuisine, Iranian, and Eastern European cuisine, Eastern European, and many dishes of Armenian cuisine, Armenian and Georgian cuisine, Georgian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Braised
Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coconut milk or beer). It is similar to stewing, but braising is done with less liquid and usually used for larger cuts of meat. Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added. Osso buco and coq au vin are well known braised meat dishes, and the technique can also be used to prepare fish, tempeh, tofu, or fruits and vegetables. Techniques Most braises follow the same basic steps. The food to be braised (meats, vegetables, mushrooms, etc.) is first pan-seared to brown its surface and enhance its flavor (through the Maillard reaction). If the food will not produce enough liquid of its own, a certain amount of cooking liquid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
