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Balık çorbası
Balık çorbası() is the Turkish word for a fish soup or çorba, traditional to Ottoman cuisine. It is included in an 1859 cookbook, the first printed Ottoman cookbook. Varieties in Ottoman Cuisine In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as balık çorbası. See also * List of fish dishes * 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 ... References {{Cuisine of Turkey Turkish soups Fish and seafood soups Ottoman cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Cuisine
Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Greece, Turkey, the Balkans, Caucasus, Middle East and Northern Africa. Sources The Ottoman palace kitchen registers (''matbah-i amire defterleri'') are important primary sources for studies of early modern Ottoman cuisine containing information on ingredients and names of food dishes cooked by the palace kitchens. Many cookbooks were published beginning in the 19th century reflecting the cultural fusions that characterized the rich cuisine of Istanbul's elites in the Late Ottoman period as new ingredients like tomatoes became widely available. There are few extant recipe collections before this era. The earliest Ottoman cookbook is credited to Muhammad Shirvânî's 15th-century expansion of the earlier Arabic ''Kitab al-Tabikh'' by Muhammad bin Hasan al-Baghdadi. '' Diwan Lughat al-Turk'' (the earliest Turkish language dictionary) is often consulted as a source for the influenc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Main Course
A main course is the featured or primary dish in a meal consisting of several courses. It usually follows the entrée () course. Usage In the United States and Canada (except Quebec), the main course is traditionally called an "entrée". English-speaking Québécois follow the modern French use of the term entrée to refer to a dish served before the main course. According to linguist Dan Jurafsky, North American usage ("entrée") comes from the original French meaning of the first of many meat courses. See also * Full course dinner References Bibliography * External links Wikibooks Cookbook Food and drink terminology Courses (food) {{food-stub tl:Ulam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish As Food
Many species of fish are caught by humans and consumed as food in virtually all regions around the world. Their meat has been an important dietary source of protein and other nutrients in the human diet. The English language does not have a special culinary name for food prepared from fish like with other animals (as with '' pig'' vs. ''pork''), or as in other languages (such as Spanish '' pez'' vs. '' pescado''). In culinary and fishery contexts, ''fish'' may include so-called shellfish such as molluscs, crustaceans, and echinoderms; but, more expansively, ''seafood'' covers both fish and other marine life used as food. Since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded the increase in consumption of meat from all terrestrial animals except poultry (4.9 percent), both combined (2.8 percent) and individually (bovine, ovine, porcine, et cetera). In ''per capita'' terms, f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish Soup
Fish soup is a food made by combining fish or seafood with vegetables and stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Traditionally, 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: '' bisques'' are made from puréed shellfish or vegetables thickened with ''cream''; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with eggs, butter, and cream. Other ingredients commonly used to thicken soups and broths include rice, lentils, flour, and grains; many popular soups also include carrots and potatoes. Fish soups are similar to and often indistinct from fish stews, though soup is generally wetter than stew. Fish soups ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorba
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-fina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melceü't-Tabbâhîn
''Melceü't-Tabbâhîn'' (Ottoman Turkish: ملجأ الطباخين, ''The Sanctuary of Cooks'' or ''The Refuge of Cooks''), the first Ottoman Turkish cookbook, was written in 1844 by Hoca Mehmed Kâmil, a lecturer at the Imperial School of Medicine in Galatasaray, Istanbul. Contents The cookbook contains almost 300 recipes divided into 13 chapters, as follows: * Chapter 1: Soups ( çorba) - 6 recipes ** Includes recipes for balık çorbası (Turkish fish soup) and a soup made from tarhana (desiccated yoghurt) * Chapter 2: Kebabs and cutlets - 23 recipes ** Includes recipes for tas kebab, ciğer kebabı (liver kebab), and etli makarna * Chapter 3: Stews and köfte - 31 recipes * Chapter 4: Dishes cooked in a tava - 11 recipes * Chapter 5: Börek and pastry - 21 recipes * Chapter 6: Hot desserts (baklavas, halvas, kadayif, and others) - 44 recipes * Chapter 7: Cold desserts - 15 recipes ** Includes recipes for ashure, sütlaç, and falude * Chapter 8: Vegetables (also ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Government Of Turkey
The Government of Turkey () is the Central government, national government of Turkey. It is governed as a unitary state under a presidential system, presidential representative democracy and a Constitution of Turkey, constitutional republic within a Diversity (politics), pluriform Multi-party period of the Republic of Turkey, multi-party system. The term government can mean either the collective set of institutions (the Executive (government), executive, Legislature, legislative, and Judiciary, judicial branches) or specifically the Cabinet of Turkey, Cabinet (the executive). Constitution According to the Constitution, Turkey's government system is based on a separation of powers. The Constitution states that the legislative power is vested in the Grand National Assembly of Turkey (art. 7), that the executive power is carried out by the President of Turkey (art. 8) and that the judicial power is exercised by independent and impartial courts (art. 9) It also states that parli ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Fish Dishes
This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish, such as molluscs, crustaceans and echinoderms. Fish has been an important source of protein for humans throughout recorded history. Fish dishes Alphabetical list A * * * * * * * B * * * * * * * * * * * * * * * * * * * C * * * * * * * * * * * * * * D * * * * * E * * * * * F * * * * * * * * * * * * * * * * * * G * * H * * * I * * * J * K * * * * * * * * L * * * * * * * * M * * * * * * * * * * N * O * * P * * * * * * * * * * * * * * * * * * * Q * R * * * S * * * * * * * * * * * * * * * * * * * * * * T * * * * * * * * * * * U * W * Y * * List by ingredient Raw fish dishes Salmon dishes * * * * * * * * * Scammon – Scrambled eggs and salmon, popularly called "scrambled sa ... [...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] |
Turkish Soups
Turkish may refer to: * Something related to Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities in the former Ottoman Empire * The word that Iranian Azerbaijanis use for the Azerbaijani language * Ottoman Empire (Ottoman Turkey), 1299–1922, previously sometimes known as the Turkish Empire ** Ottoman Turkish, the Turkish language used in the Ottoman Empire * Turkish Airlines, an airline * Turkish music (style), a musical style of European composers of the Classical music era * Turkish, a character in the 2000 film '' Snatch'' See also * * * Turk (other) * Turki (other) * Turkic (other) * Turkey (other) * Turkiye (other) * Turkish Bath (other) * Turkish population, the number of ethnic Turkish people in the world * Culture of Turkey * History of Turkey ** History of the Republic of Turkey * Turkic languages ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fish And Seafood Soups
A fish (: fish or fishes) is an aquatic animal, aquatic, Anamniotes, anamniotic, gill-bearing vertebrate animal with swimming fish fin, fins and craniate, a hard skull, but lacking limb (anatomy), limbs with digit (anatomy), digits. Fish can be grouped into the more basal (phylogenetics), basal jawless fish and the more common jawed fish, the latter including all extant taxon, living cartilaginous fish, cartilaginous and bony fish, as well as the extinct placoderms and acanthodians. In a break to the long tradition of grouping all fish into a single Class (biology), class (Pisces), modern phylogenetics views fish as a paraphyletic group. Most fish are ectotherm, cold-blooded, their body temperature varying with the surrounding water, though some large nekton, active swimmers like white shark and tuna can hold a higher core temperature. Many fish can communication in aquatic animals#Acoustic, communicate acoustically with each other, such as during courtship displays. The stud ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
