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This sweet pastry is made from whey cheese and usually served with mastic flavored traditional Turkish ice cream. It is a local specialty dessert from the coastal town Ayvalık in the Aegean region of Turkey. Macun: Fluid Candy Turkish toffee candy, that is not hard but soft and is stretched over a stick and eaten like a Lollipop. Muhallebi ...
My Name Is Red (Turkish: Benim Adım Kırmızı) is a 1998 Turkish novel by writer Orhan Pamuk translated into English by Erdağ Göknar in 2001. The novel, concerning miniaturists in the Ottoman Empire of 1591, established Pamuk's international reputation and contributed to his reception of the Nobel Prize in Literature in 2006.
John Denis Joseph Moore Jr. [1] (November 10, 1910 – September 12, 1988) [2] [3] was an American lawyer, business executive, and United States Ambassador to Ireland (1969–1975). [3] Moore with President Gerald Ford in 1975. Moore was a graduate of Yale University and Yale Law School. [2]
Turkish delight, or lokum (//lɔ.kʊm//) is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater , mastic gum , bergamot orange , or lemon .
Whether you're a chocolate lover, pumpkin-spice aficionado, or caramel-apple queen, we've got a fall dessert recipe on this list that you'll love. Promise.
[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] The Turkish name for the dish, lokma, is derived from the Arabic, [6] as is the Greek name loukoumádes (λουκουμάδες). [2]
Tulumba features in Albanian, Serbian, Bosnian, Bulgarian, Macedonian, Greek (Greek: τουλούμπα), Azeri (Azerbaijani: Ballıbadı) and Turkish cuisines. The sweet is also found in Persian cuisine as bamiyeh (Persian: باميه), after the vegetable of the same Persian name , due to its shape.
Sweet and sour dishes were typical of classical Ottoman cooking. [53] The Turkish epic Danishmendname records "They put lots of fig and apricot in sour dishes, as well as raisins and dates." The sweet and sour lamb dish mutancana is rumored to have been one of Mehmed II's favorite courses. The recipe survives in Shirvani's 15th century ...