Search results
Results from the WOW.Com Content Network
Lahmacun is often topped with vegetables and rolled up. Lahmacun (/ ˌ l ɑː m ə ˈ dʒ uː n / lah-mə-JOON), [a] Lahmajun, or Lahmajo (Armenian: լահմաջո), [2] is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and ...
The Arabic word luqma (لُقْمَةٌ) (plural luqmāt), means morsel, mouthful, or bite. [5] [6] The dish was known as luqmat al-qādi (لُقْمَةُ ٱلْقَاضِيِ) or "judge's morsels" in 13th-century Arabic cookery books, [2] and the word luqma or loqma by itself has come to refer to it. [5]
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
Pages for logged out editors learn more. Contributions; Talk; Lahmajun
Although kebab has been used in English since the late 17th century, doner/döner kebab is known only from the mid-20th century or later. [29] The Turkish word döner comes from dönmek ("to turn" or "to rotate"), so the Turkish name döner kebap literally means "rotating roast". [ 30 ]
Döner kebab as dürüm. A dürüm (Turkish pronunciation:, "roll") or dürme is a wrap that is usually filled with typical döner kebab ingredients. [1] The wrap is made from lavash or yufka flatbreads.
Koobideh is derived from the past participle of the Persian infinitive koobidan (کوبیدن), meaning "to pound," which refers to the traditional method of preparing the meat. In some regions, the dish is also known as "koufteh kabab," originating from the older Persian root kouftan, meaning "to slam" or "to hit." Traditionally, the meat was ...
Qatiq from Azerbaijan Bulgarian qatiq. Qatiq is a fermented milk product from the Turkic countries. It is considered a more solid form of yogurt than ayran. [1]In order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place.