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Sütlaç, or Turkish rice pudding Turkish delight Kazandibi, means the bottom of cauldron because of its burnt surface. Şekerpare. Cuisine in the late Ottoman Empire was heavily influenced by alafranga style food, in fashion all over Europe and in Russia in the late 19th century. In the Turkish context it has been regarded as a symbol of ...
Today, Osmancık is known for its rice production, being especially suitable for a new strain of rice developed specifically for the region by the Turkish Ministry of Agriculture and named "Osmancık-97." The North Anatolian Fault zone runs through the valley, making Osmancık highly vulnerable to earthquakes.
The influence of Ottoman cuisine in Europe beginning in the early 16th century is seen in dishes like sharbat, which spread first to Italy after Franceso I de'Medici requested a recipe for "Turkish sorbette" in 1577. Rice pudding, described in contemporaneous sources as "Turkish-style rice", was served at the wedding of Ercole I d'Este, Duke of ...
MIX broth, basil, garlic, hot pepper sauce and tomatoes in saucepan. Heat to a boil. Stir in rice. Cover and cook over low heat 20 min. STIR in peas and turkey.
Pilaf (US: / ˈ p iː l ɑː f /), pilav or pilau (UK: / ˈ p iː l aʊ, p iː ˈ l aʊ /) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, [1] [note 1] [2] [note 2] and employing some technique for achieving cooked grains that do not adhere.
Zerde is very popular and has made its way to western Turkey with people immigrating to west at Eastern Thrace, which provides almost the half of country's rice production, [1] zerde is a favored dessert. [2] Flavoring ingredients of zerde vary slightly from region to region in Turkey depending on the local fruits. [3]
The speciality is a simple dish of baked lamb and rice, served with a flavored yogurt sauce. Recently, it has become very popular among the Greeks and Turks associated to the large Albanian diaspora in Greece and Turkey. [citation needed] Qebapa are small homemade grilled meat skinless sausages made of lamb and beef mix.
Sarma (from Turkish sarmak 'wrapping') is a traditional food in Ottoman cuisine – nowadays, Turkish, Greek, Levantine / Arabic, Armenian, etc. – made of vegetable leaves rolled around a filling of minced meat, grains such as rice, or both.
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