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Zippula (pl.: zippuli; Italian: zeppola or zeppola calabrese) is a fried dough made to a recipe from Calabria, Italy. Zippula is made with flour, water, yeast, boiled potatoes, and a pinch of salt. [1] There are many variations: often anchovies are added, but salt cod, stockfish, cheese, sun-dried tomatoes, olives or 'nduja may also be added. [2]
Zeppole can also be savory, and consist of fried bread dough often filled with anchovy. In parts of Calabria, the anchovy or a sultana variety are consumed on New Year's Eve and New Year's Day. In Malta, anchovy zeppoli are traditionally consumed during the Lent fasting period. [5] This version of savory zeppole are known locally as sfinge.
These are Pontian loukoumades: deep-fried, sweet dough drizzled with honey. [48] Otía (ωτία) were another variety of fried dessert. [49] Pontians also made chosaf, or fruit compote; tsorekin, sweet buns; and tsorek' pourma, a baklava variety from the Kars region. [50] Sousamópita (σουσαμόπιτα) is another dish. This dessert was ...
Get the Fried Deviled Eggs recipe. ... cheese, anchovies, and spicy red pepper flakes. Get the Stuffed ... Just add a green parsley leaf onto the dough before baking for an instant party trick. ...
Get the Confetti Cookie Dough Ball recipe. PHOTO: JOSEPH DE LEO; FOOD STYLING: TAYLOR ANN SPENCER ... in this simple but flavorful deviled eggs recipe. Topped with crispy fried shallots and fresh ...
A fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Bugnes: Italy, France: Buns Nigeria: A fried dough ball snack similar to puff-puff, excluding the yeast. Buñuelo: Spain
Peeled whole tomatoes are drained and dried to be used as a filling, as using non-dried tomatoes will cause the dough to rip due to the moisture. Other fillings are onions sauteed in olive oil and seasoned with salted anchovies and capers, or mortadella and provolone cheese. [11] A different recipe for panzerotti is panzerotti di patate (lit.
Brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. The brik dough sheets are called malsouka or warka. Typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese. [5]