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Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine (Osmanlı mutfağı), Seljuk cuisine [1] [2] and the Turkish diaspora.Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Karides güveç. Karides güveç is a shrimp dish in Turkish cuisine. [1] It also contains tomato, tomato paste, garlic, onion, chili pepper and optionally mushroom.It is usually cooked and served in croks or relatively smaller sized güveçs, by adding melted kaşar on top of the dish.
Mutton, clarified butter, flour and rice were the most common ingredients in the 19th century palace cuisine. Butter and yogurt, made with milk from Egyptian and Dutch cows, were purchased from the Üsküdar and Eyüp markets. The most common cheeses were kaşar, kaşkaval, tulum peyniri and beyaz peynir. Typical spices included cinnamon, clove ...
1 tbsp. of almond butter. 1 oz. of dark chocolate. Lunch (390 calories) 1 cup of chickpeas. ... 2 tbsp. of hummus. 2 oz. grilled shrimp. Afternoon snack (180 calories) 1 tbsp. almond butter. 1 banana.
They're great prepared super simply, roasted with salt and melted butter, but the variations are completely endless. We love ranch seasoning, taco seasoning , or cinnamon sugar for an added pop of ...
Sometimes, I'll put Specially Selected grapes on charcuterie boards alongside manchego cheese, goat cheese, roasted almonds, toasted baguette slices, pine nuts, cucumber slices, bell peppers, and ...
Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: Kaymak), is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq.
Hummus is a common dip in Egypt where it is eaten with pita, [33] and frequently flavored with cumin or other spices. [32] [33] [34] In the Levant, hummus has long been a staple food, often served as a warm dish, with bread for breakfast, lunch or dinner. All of the ingredients in hummus are easily found in gardens, farms and markets, thus ...