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Sheep's Sorrel Soup
Sheep's sorrel soup ( Turkish: Kuzukulağı çorbası) is a soup made from sheep's sorrel leaves, water, corn, beans, onions, butter and salt. Sheep's sorrel soup is a dish from the Black Sea city of Giresun popular among Turkish people. It may have a tart and lemony flavor. It may be served garnished with chives or bull thistle, among other ingredients. See also * Cuisine of Turkey * List of soups This is a list of notable soups. Soups have been made since Ancient history, 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 usua ... * References Turkish soups Giresun {{Turkey-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food, energy or organic micronutrients. Its chemical formula, H2O, indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. "Water" is also the name of the liquid state of H2O at standard temperature and pressure. A number of natural states of water exist. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice may precipitate in the form of snow. The gaseous state of water is steam or water vapor. W ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sheep's Sorrel
''Rumex acetosella'', commonly known as red sorrel, sheep's sorrel, field sorrel and sour weed, is a species of flowering plant in the buckwheat family Polygonaceae. Native to Eurasia and the British Isles, the plant and its subspecies are common perennial weeds. It has green arrowhead-shaped leaves and red-tinted deeply ridged stems, and it sprouts from an aggressive and spreading rhizome. The flowers emerge from a tall, upright stem. Female flowers are maroon in color. Description ''Rumex acetosella'' is a perennial herb which spreads via rhizomes. It has a slender and reddish, upright stem that is branched at the top, reaching a height of . The arrow-shaped leaves are small, about long and wide, with pointed lobes at the base. It blooms during March to November, when yellowish-green (male) or reddish (female) flowers develop on separate plants at the apex of the stem, which develop into the red fruits (achenes). It should not be confused with the similarly named ''R. acer ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Language
Turkish ( , ), also referred to as Turkish of Turkey (''Türkiye Türkçesi''), is the most widely spoken of the Turkic languages, with around 80 to 90 million speakers. It is the national language of Turkey and Northern Cyprus. Significant smaller groups of Turkish speakers also exist in Iraq, Syria, Germany, Austria, Bulgaria, North Macedonia, Greece, the Caucasus, and other parts of Europe and Central Asia. Cyprus has requested the European Union to add Turkish as an official language, even though Turkey is not a member state. Turkish is the 13th most spoken language in the world. To the west, the influence of Ottoman Turkish—the variety of the Turkish language that was used as the administrative and literary language of the Ottoman Empire—spread as the Ottoman Empire expanded. In 1928, as one of Atatürk's Reforms in the early years of the Republic of Turkey, the Ottoman Turkish alphabet was replaced with a Latin alphabet. The distinctive characteristics of the Turk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are '' bouillon'' and '' consommé''. Thick soups are classified depending upon the type of thickening agent used: '' purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Black Sea Region
The Black Sea Region ( tr, Karadeniz Bölgesi) is a geographical region of Turkey. The largest city in the region is Samsun. Other big cities are Trabzon, Ordu, Tokat, Giresun, Rize, Amasya and Sinop. It is bordered by the Marmara Region to the west, the Central Anatolia Region to the south, the Eastern Anatolia Region to the southeast, the Republic of Georgia to the northeast, and the Black Sea to the north. Subdivision * Western Black Sea Section ( tr, Batı Karadeniz Bölümü) **Inner Western Black Sea Area ( tr, Batı Karadeniz Ardı Yöresi) ** Küre Mountains Area ( tr, Küre Dağları Yöresi) * Central Black Sea Section ( tr, Orta Karadeniz Bölümü) ** Canik Mountains Area ( tr, Canik Dağları Yöresi) ** Inner Central Black Sea Area ( tr, Orta Karadeniz Ardı Yöresi) * Eastern Black Sea Section ( tr, Doğu Karadeniz Bölümü) ** Eastern Black Sea Coast Area ( tr, Doğu Karadeniz Ardı Yöresi) ** Upper Kelkit - Çoruh Gully ( tr, Yukarı Kelkit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Giresun
Giresun (), formerly Cerasus (Ancient Greek: Κερασοῦς, Greek: Κερασούντα), is the provincial capital of Giresun Province in the Black Sea Region of northeastern Turkey, about west of the city of Trabzon. Etymology Giresun was known to the ancient Greeks as ''Choerades'' or more prominently as Kerasous or Cerasus ( grc, Κερασοῦς), the origin of the modern name. The name Kerasous corresponds to κερασός (kerasós) "cherry" + -ουντ (a place marker). Thus, the Greek root of the word "cherry", κερασός (kerasós), predates the name of the city, and the ultimate origin of the word cherry (and thus the name of the city) is probably from a Pre-Greek substrate, likely of Anatolian origin, given the intervocalic σ in Κερασοῦς and the apparent cognates of it found in other languages of the region. Another theory derives Kerasous from κέρας (keras) "horn" + -ουντ (a place marker), for the prominent horn-shaped peninsula that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish People
The Turkish people, or simply the Turks ( tr, Türkler), are the world's largest Turkic ethnic group; they speak various dialects of the Turkish language and form a majority in Turkey and Northern Cyprus. In addition, centuries-old ethnic Turkish communities still live across other former territories of the Ottoman Empire. Article 66 of the Turkish Constitution defines a "Turk" as: "Anyone who is bound to the Turkish state through the bond of citizenship." While the legal use of the term "Turkish" as it pertains to a citizen of Turkey is different from the term's ethnic definition, the majority of the Turkish population (an estimated 70 to 75 percent) are of Turkish ethnicity. The vast majority of Turks are Muslims and follow the Sunni and Alevi faith. The ethnic Turks can therefore be distinguished by a number of cultural and regional variants, but do not function as separate ethnic groups. In particular, the culture of the Anatolian Turks in Asia Minor has underlied and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Turkey
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European 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 taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, including m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Soups
This is a list of notable soups. Soups have been made since Ancient history, 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 (food), 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. Bisque (food), 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 containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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