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Tarhana çorbası
Tarhana () is a dried food ingredient, based on a fermented mixture of grain and yogurt or fermented milk, found in Central Asian, Southeast European, and Middle Eastern cuisines. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods. Tarhana is very similar to some kinds of kashk. Regional variations of the name include Armenian (); Greek () or (); Persian (); Kurdish ; Albanian or ; Bulgarian or (); Serbo-Croatian , or ; Hungarian ; Turkish . The Armenian is made up of matzoon and eggs mixed with equal amounts of wheat flour and starch. Small pieces of dough are prepared and dried and then kept in glass containers and used mostly in soups, dissolving in hot liquids. The Greek contains only cracked wheat or a ''couscous''-like paste and fermented milk. The Turkish consists of cracked wheat (or flour), yoghurt, an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kozan, Adana
Kozan, formerly Sis (), is a municipality and district of Adana Province, Turkey. Its area is 1,903 km2, and its population is 132,703 (2022). It is northeast of Adana, in the northern section of the Çukurova plain. The Kilgen River, a tributary of the Ceyhan, flows through Kozan and crosses the plain south into the Mediterranean. The Taurus Mountains rise up sharply behind the town. Sis was the capital of the Armenian Kingdom of Cilicia, today's Sis (ancient city), now called Kozan Kalesi, was built on a long rocky ridge in the center of the modern city. The population of the city has grown rapidly in recent years, from 15,159 in 1960, to 54,451 in 1990, to 72,463 in 2007 and to 74,521 in 2009 (census figures). Names The oldest known name is Sis or Siskia. Under the Roman Empire, it was for a time named Flavias or Flaviopolis. The Greek version of the older name, Σίσιον Sision, came back into use in the later Byzantine period. In Armenian, it is called Sis Սիս ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bulgarian Language
Bulgarian (; , ) is an Eastern South Slavic, Eastern South Slavic language spoken in Southeast Europe, primarily in Bulgaria. It is the language of the Bulgarians. Along with the closely related Macedonian language (collectively forming the East South Slavic languages), it is a member of the Balkan sprachbund and South Slavic languages, South Slavic dialect continuum of the Indo-European language family. The two languages have several characteristics that set them apart from all other Slavic languages, including the elimination of grammatical case, case declension, the development of a suffixed definite article, and the lack of a verb infinitive. They retain and have further developed the Proto-Slavic language, Proto-Slavic verb system (albeit analytically). One such major development is the innovation of evidentiality, evidential verb forms to encode for the source of information: witnessed, inferred, or reported. It is the official Languages of Bulgaria, language of Bulgar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Cuisine
Albanian cuisine is a representative of the cuisine of the Mediterranean cuisine, Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables, and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables, and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since Classical antiquity, antiquity throughout the country particularly along the coasts. Hospitality is a fundamental custom of Albanian society and serving food is integral to the hosting of guests and visitors. It is not infrequent for visitors to be invited to eat and drink with locals. The medieval Albanian Kanun (Albania), code of honor, called Besa (Albanian culture), ''besa'', resulted to look after guests and strangers as an act of recognition and gratitude. Alb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Halloumi
Halloumi or haloumi is a cheese that originated in the Eastern Mediterranean. It is traditionally made from a mixture of goat milk and sheep's milk, and now, due to shortages, it increasingly contains cow's milk or milk from other animals such as buffalos and camels. Its texture is described as "squeaky". It has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat alternative among vegetarians. Rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation. Due to trademark law, for a cheese to be called "halloumi" in the U.S. or the European Union, it must be produced in Cyprus. The global halloumi market is approximately US$500 million in sales per year and the UK is the largest importer. Halloumi accounts for 13.4% of exports from Cyprus. Although legend attributes the origin of halloumi to Cyprus, it is unclear if it was first produce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cyprus
Cyprus (), officially the Republic of Cyprus, is an island country in the eastern Mediterranean Sea. Situated in West Asia, its cultural identity and geopolitical orientation are overwhelmingly Southeast European. Cyprus is the List of islands in the Mediterranean, third largest and third most populous island in the Mediterranean, after Sicily and Sardinia. It is located southeast of Greece, south of Turkey, west of Syria and Lebanon, northwest of Israel and Palestine, and north of Egypt. Its capital and largest city is Nicosia. Cyprus hosts the British Overseas Territories, British military bases Akrotiri and Dhekelia, whilst the northeast portion of the island is ''de facto'' governed by the self-declared Northern Cyprus, Turkish Republic of Northern Cyprus, which is separated from the Republic of Cyprus by the United Nations Buffer Zone in Cyprus, United Nations Buffer Zone. Cyprus was first settled by hunter-gatherers around 13,000 years ago, with farming communities em ... [...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] |
Couscous
Couscous () is a traditional North African dish a quote: “Couscous or seksu (Image 1) in Berber language or kuskus in Arabic is by origin a Numidian (the Berber population of Numidia) dish…” of small steamed granules of rolled semolina that is often served with a stew spooned on top. Pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous. Couscous is a staple food throughout the Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya. It was integrated into French and European cuisine at the beginning of the twentieth century, through the French colonial empire and the Pieds-Noirs of Algeria. In 2020, couscous was added to UNESCO's Intangible Cultural Heritage list. Etymology The word "couscous" (alternately ''cuscus'' or ''kuskus'') was first noted in early 17th century French, from Arabic kuskus, from kaskasa 'to pound', and is probably of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cracked Wheat
Wheat is a group of wild and domesticated grasses of the genus ''Triticum'' (). They are cultivated for their cereal grains, which are staple foods around the world. Well-known wheat species and hybrids include the most widely grown common wheat (''T. aestivum''), spelt, durum, emmer, einkorn, and Khorasan or Kamut. The archaeological record suggests that wheat was first cultivated in the regions of the Fertile Crescent around 9600 BC. Wheat is grown on a larger area of land than any other food crop ( in 2021). World trade in wheat is greater than that of all other crops combined. In 2021, world wheat production was , making it the second most-produced cereal after maize (known as corn in North America and Australia; wheat is often called corn in countries including Britain). Since 1960, world production of wheat and other grain crops has tripled and is expected to grow further through the middle of the 21st century. Global demand for wheat is increasing because of the use ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Greek Cuisine
Greek cuisine is the cuisine of Greece and the Greek diaspora. In common with many other Mediterranean cuisine, cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, olive oil, grains, Fish as food, fish, and meat, including pork, poultry, veal and beef, Lamb and mutton, lamb, rabbit#As food and clothing, rabbit, and goat meat, goat. Other important ingredients include pasta (for example hilopites), cheeses, herbs, lemon juice, olives and olive oil, and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and phyllo, filo pastries. It continues traditions from Ancient Greek cuisine, Ancient Greek and Byzantine cuisine, Byzantine cuisine, while incorporating Asian, Turkish cuisine, Turkish, Balkan cuisine, Balkan, and Italian cuisine, Italian influences. History Greek cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matzoon
Matzoon (, ''matsun'', or ) or matsoni ( ka, მაწონი, ''mats'oni'') is a fermented milk product of Armenian origin found in Armenia and Georgia. The Caspian Sea yogurt commercialized in Japan is said to be the same type of yogurt as matzoon, but a comparison of microbiota and viscosity found that the two are entirely different. Georgian Matsoni has been a protected geographical indication in Georgia since 24 January 2012. Etymology The name of the product originates from Armenian ''matz'' (sour, glue). The etymology is provided by Grigor Magistros, in his ''Definition of grammar'' (11th century).Nicholas Adontz, «Дионисий Фракийский и армянские толкователи.», Saint Petersburg, 1915, p. 228. "Մածուն քանզի մածեալ է, սոյնպէս և անուանի." Approximate translation: "Matzoon, since it's gluey, hence it is called so." History The first written accounts of matzoon are attested in medieval Armenian m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Armenian Cuisine
Armenian cuisine () includes the foods and cooking techniques of the Armenians, Armenian people and traditional Armenian foods and drinks. The cuisine reflects the history and geography where Armenians have lived and where Armenian empires existed. The cuisine also reflects the traditional crops and animals grown and raised in Armenian-populated or controlled areas. The preparation of meat, fish, and vegetable dishes in an Armenian kitchen often requires stuffing, Aeration#Aeration in food, frothing, and puréeing. Lamb, eggplant, and bread (lavash) are basic features of Armenian cuisine. Armenians traditionally prefer cracked wheat to maize and rice. The flavor of the food often relies on the quality and freshness of the ingredients rather than on excessive use of spices. Fresh herbs are used extensively, both in the food and as accompaniments. Dried herbs are used in the winter when fresh herbs are not available. Wheat is the primary grain and is found in a variety of forms, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Language
Turkish ( , , also known as 'Turkish of Turkey') is the most widely spoken of the Turkic languages, a member of Oghuz languages, Oghuz branch with around 90 million speakers. It is the national language of Turkey and one of two official languages of Cyprus. Significant smaller groups of Turkish speakers also exist in Germany, Austria, Bulgaria, North Macedonia, Greece, other parts of Europe, the South Caucasus, and some parts of Central Asia, Iraqi Turkmen, Iraq, and Syrian Turkmen, Syria. Turkish is the List of languages by total number of speakers, 18th-most spoken language in the world. To the west, the influence of Ottoman Turkish language, 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 Persian alphabet, Perso-Arabic script-based Ottoman Turkish alphabet was repl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
