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Zacuscă
Zacuscă () is a vegetable spread popular in Romania and Moldova which originated from Romania, Ialomita, Slobozia. Similar spreads are found in other countries in the Balkan region, and bordering regions. Ingredients The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted ''gogoșari'' (a Romanian red bell pepper variety). Some add mushrooms, carrots, or celery. Bay leaves are added as spice, as well as other ingredients (oil, salt, and pepper). Traditionally, a family will cook a large quantity of it after the fall harvest and preserve it through canning. Use Zacuscă can be eaten as a relish or spread, typically on bread. It is said to improve in taste after some months of maturing but must be used within days of opening. Although traditionally prepared at home, it is also commercially available. Some Bulgarian and Middle Eastern brands are available in the United States. In the Orthodox Christian majority countries, it is sometimes eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ljutenica
''Lyutenitsa'', ''ljutenica'', ''lütenitsa'' or ''lutenica'' (, , , ''lyuto'', ''ljuto'' or ''luto'', , , , ); meaning "spicy", is a (sometimes spicy hot) vegetable relish or chutney in Bulgarian, Macedonian, Serbian and Turkish cuisines. The ingredients include peppers, aubergines, carrots, garlic, vegetable oil, sugar, salt, tomatoes and walnut. It comes in many varieties: smooth; chunky; with chili peppers or eggplant; and hot or mild. In recent years, industrial production of ''lyutenitsa'' and '' ajvar'' has flourished. Large-scale production of both relishes has popularized them outside the Balkans. See also * Ajvar * Pindjur, like lyutenitsa and ajvar but with eggplant (aubergine) * Zacuscă, a similar vegetable spread in Romania * Kyopolou, an eggplant-based relish in Bulgarian and Turkish cuisines * Biber salçası, a Turkish spread made from red peppers alone * Chushkopek, literally meaning "pepper roaster", an appliance used to prepare peppers for the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Eggplant Dishes
This is a list of dishes featuring eggplant as the main or an essential ingredient. Eggplant, also known as aubergine, is used in the cuisine of many countries. It is often stewed, as in the French ''ratatouille'', or deep fried as in the Italian '' parmigiana di melanzane'', the Turkish '' karnıyarık'' or Turkish and Greek '' musakka/moussaka'', and Middle-Eastern and South Asian dishes. Eggplants can also be battered before deep-frying and served with a sauce made of tahini and tamarind. In Iranian cuisine, it is blended with whey as ''kashk e-bademjan'', tomatoes as ''mirza ghasemi'' or made into stew as ''khoresh-e-bademjan''. It can be sliced and deep-fried, then served with plain yogurt, (optionally) topped with a tomato and garlic sauce, such as in the Turkish dish ''patlıcan kızartması'' (pronounced 'potlejon'; meaning: fried aubergines) or without yogurt as in ''patlıcan şakşuka''. Perhaps the best-known Turkish eggplant dishes are '' imam bayıldı'' (veg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pindjur
Pindjur or pinjur or pinđur ( sh-Latn-Cyrl, separator=" / ", pinđur, пинђур; ; ; ), is a relish form and is commonly used as a summer spread. Pindjur is commonly prepared in Bosnia and Herzegovina, Croatia, Bulgaria, Serbia and North Macedonia. The traditional ingredients include red bell peppers, tomatoes, garlic, vegetable oil, salt, and often eggplant. Pindjur is similar to ajvar, but the latter is smoother, usually has a stronger taste, and is rarely made with eggplant. In some regions the words are used interchangeably. The creation of this traditional relish is a rather long process which involves baking some of the ingredients for hours, as well as roasting the peppers and peeling them. See also * Kyopolou, a similar relish in Bulgarian and Turkish cuisines * Ljutenica, a similar relish in Bulgarian, Macedonian and Serbian cuisines * Zacuscă, a similar relish in Romanian cuisine * Malidzano * List of eggplant dishes * List of dips * List of sauces * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ajvar
Ajvar ( ; sr-Cyrl, Ajвар, ) is a condiment made principally from sweet bell peppers and eggplants. The relish became a popular side dish throughout Yugoslavia after World War II and remains popular in Southeast Europe. Homemade ajvar is made of roasted peppers. Depending on the capsaicin content in bell peppers and the amount of added chili peppers, it can be sweet (traditional), piquant (the most common), or very hot. Ajvar can be consumed as a bread spread or as a side dish. Ajvar has a few variations. One variation contains tomato and eggplant, and another green bell peppers and oregano. "Homemade Leskovac Ajvar" and " Macedonian Ajvar" are registered with the World Intellectual Property Organization in order to protect their brand names. Etymology and origin The name ''ajvar'' comes from the Turkish word , which means "salted roe, caviar" and shares an etymology with "caviar", coming from the Persian word . Before the 20th century, significant local production of ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zakuski
''Zakuski'' (, ; ) is the term for an assortment of cold hors d'oeuvres, entrées and snacks in Russian food culture. They are considered to be an integral part of any Russian festive meal, as well as often everyday meals. Terminology Originally, the term referred to pies and other sweet delicacies served after a main meal, but now can refer to a light meal before a main meal or a snack, which may also be eaten at a stand-up bar known as ''zakusochnaya''. It is served as a course on its own or "intended to follow each shot of vodka or another alcoholic drink". The word literally means 'little bites'. History The tradition of ''zakuski'' is linked to the Swedish and Finnish '' brännvinsbord'', which was also the ancestor of modern smörgåsbord, and to '' meze'' of the Ottoman Empire and other Middle Eastern cultures. Its origin is generally attributed to Peter I of Russia (), who absorbed many foreign customs during his travels to Western Europe. ''Zakuski'' are not ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Middle Eastern
The Middle East (term originally coined in English language) is a geopolitical region encompassing the Arabian Peninsula, the Levant, Turkey, Egypt, Iran, and Iraq. The term came into widespread usage by the United Kingdom and western European nations in the early 20th century as a replacement of the term Near East (both were in contrast to the Far East). The term "Middle East" has led to some confusion over its changing definitions. Since the late 20th century, it has been criticized as being too Eurocentric. The region includes the vast majority of the territories included in the closely associated definition of West Asia, but without the South Caucasus. It also includes all of Egypt (not just the Sinai) and all of Turkey (including East Thrace). Most Middle Eastern countries (13 out of 18) are part of the Arab world. The most populous countries in the region are Egypt, Turkey, and Iran, while Saudi Arabia is the largest Middle Eastern country by area. The history o ... [...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] |
Biber Salçası
Biber may refer to: * Biber (surname) * Biber (geology), a timespan in the glacial history of the Alps * ''Biber'' (submarine), a World War II German midget submarine * Biber, a bridge-carrying version of the German Leopard 1 tank * Biber (LaTeX), a BibTeX replacement for users of Biblatex * Biber (Switzerland) (also spelled Biberli), a traditional Swiss gingerbread confection * Urfa Biber, Turkish dried pepper * Biber salçası, paste made from chili peppers and salt * ''Biber'' (magazine), Austrian news magazine for immigrants Rivers * Biber (Alp), a river in Switzerland, tributary to the Alp * Biber (Danube), a river in Bavaria, Germany, tributary to the Danube * Biber (Möhne), a river in North Rhine-Westphalia, Germany, tributary of the Möhne * Biber (Rhine) The Biber is a small river in the borderland between Germany and Switzerland. The source is located at Watterdingen in the municipality Tengen, district of Constance in Baden-Wuerttemberg. After abou ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kyopolou
Kyopolou (, , more often , ; In Turkey this dish is colloquially called ''köpoğlu'' and in meze-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic. Common recipes include further ingredients such as baked bell peppers, baked kapia red peppers, tomatoes, tomato juice or tomato paste, onions, parsley, black pepper, and laurel leaves. Hot peppers may also be added. Taste can vary from light and sweet to hot and peppery. It is usually oven-cooked in pots or casseroles. Kyopolou is a typical eggplant appetizer and can be consumed as a bread spread, a condiment, or as a salad. It is gen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Balkan Cuisine
Balkan cuisine encompasses a collection of national cuisines that combine characteristics of European cuisine with some of those from West Asia. It is found in the Balkans, a region without clear boundaries but which in its broadest sense includes the European countries of Albania, Bosnia and Herzegovina, Bulgaria, Croatia, Greece, Hungary, Moldova, Montenegro, North Macedonia, Romania, Serbia and Slovenia. The native cuisines of the region, with the exception of Slovenian cuisine, have a notable Turkish influence, as a result of Ottoman occupation. With the exception of Hungarian, Moldovan, and Romanian cuisine, Balkan cuisines have considerable Mediterranean influence, mostly present in Greek and Albanian cuisine. A restaurant selling Romani cuisine opened in Slovenia in 2014. Romani cuisine, the traditional food of the Romani people, includes dishes from traditional Balkan cuisine. Balkan cuisine can be found in Vienna, Austria as a result of post-WWII migration to that city. ... [...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] |
