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The potato onion (also known as an Egyptian onion, underground onion [1] or multiplier onion) [2] is a group of varieties [3] which Maud Grieve calls Allium × proliferum [1] but has also been classed in the Aggregatum Group of Allium cepa, similar to the shallot. [3]
An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011.
Made of ground potatoes, minced meat, peeled and ground corn or tofu, or minced fish. Most common perkedel are made from mashed potatoes, yet there are other popular variants which includes perkedel jagung. Perkedel jagung: Nationwide Corn fritters. Perkedel tahu: Nationwide Dutch-Indonesian food based on tofu and inspired by frikadeller ...
A type of chaat (a savory snack) made with puri (an unleavened, deep-fried bread), potatoes, onions, several types of chutney, and sev (small pieces of crunchy noodles made from chickpea flour) [286] Sfenj [287] Morocco and elsewhere in the Maghreb: A sfenj is a deep-fried food similar to a doughnut. It is made with sticky, unsweetened dough ...
Stemphylium solani is of greatest concern in tomatoes, potatoes, peppers, garlic, onions, and cotton, though a wide range of over 20 species have proven susceptible. In tomatoes and potatoes, the resulting disease is known as grey leaf spot. In alliums it is known as leaf blight. Additional hosts are listed below. [1] Onion, Allium ascalonicum
Smoked haddock, potatoes, onions and cream Curry Mee: Indonesia and Malaysia: Noodle Thin yellow noodles or/and string thin mee-hoon (rice vermicelli) with spicy curry soup, chilli/sambal, coconut milk, and a choice of dried tofu, prawns, cuttlefish, chicken, egg, mint leaves and cockle. Dalithoy: India (Konkan region) Hot, Vegetable
The main ingredients of piti are mutton, tail fat, chickpeas, potato, onions, dried alycha or other kinds of cherry plum and saffron. Meat is gradually simmered with already soaked chickpeas in piti-pots. Potatoes, onions, alycha and saffron infusion are added 30 minutes before the meal is ready. Sumac powder is also served separately. [2] [3] [4]
The first European record of the potato is as late as 1537, by the Spanish conquistador Juan de Castellanos, and it spread quite slowly throughout Europe from thereon. So the original legend likely refers to what the Dutch call a 'sweet potato' or pastinaak which is a parsnip ; this vegetable played a similar role in Dutch cuisine prior to the ...