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Because of the nature of onomatopoeia, there are many words which show a similar pronunciation in the languages of the world. The following is a list of some conventional examples: The following is a list of some conventional examples:
Onomatopoeia (or rarely echoism) [1] is a type of word, or the process of creating a word, that phonetically imitates, resembles, or suggests the sound that it describes. Common onomatopoeias in English include animal noises such as oink , meow , roar , and chirp .
Pages in category "Onomatopoeia" The following 27 pages are in this category, out of 27 total. This list may not reflect recent changes. ...
Lokma is a dessert made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ), "judge's morsels". [2] [3] [4]
An extremely similar dish can be found in Tonga, where it is known as keke ʻisite (literally, yeast cake). [5] The recipe is almost identical to that of puff-puff; however, it is sometimes fried in shortening or dripping instead of vegetable oil.
This is a list of Polish desserts.Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history. Polish cuisine shares many similarities with other Central European cuisines, especially German, Austrian and Hungarian cuisines, [1] as well as Jewish, [2] Belarusian, Ukrainian, Russian, [3] French and Italian culinary traditions.
The name of the dessert comes from the observation that it has fine, long stripes and is shiny like silk. Fios de ovos was introduced from Portugal to Thailand by Maria Guyomar de Pinha, half Portuguese and Japanese who was born and raised in Thailand. It is considered a fine dessert. The word thong ('gold') has an auspicious connotation to ...
Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [ 1 ] Some of the most well-known main ingredients include ham ( jamón ) from Teruel , olive oil from Empeltre and Arbequina olives, sweet varieties of onion , and unusual vegetables such as borage and cardoon .