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Mediterranean vegetables: a cook's ABC of vegetables and their preparation in Spain, France, Italy, Greece, Turkey, the Middle East, and north Africa with more than 200 authentic recipes for the home cook (Illustrated ed.). Harvard Common Press. ISBN 9781558321960.
Dolma dishes are found in Turkish, Balkan, Southern Caucasian, Levantine cuisine, [15] Palestinian, Mesopotamian, Persian, Israeli, Maghrebi [16] [17] and Central Asian cuisine. [2] In the cuisine of the Crimean Tatars, dolma refers to peppers stuffed with minced lamb or beef, rice, onion, salt, pepper. Carrots, greens, tomato paste, and spices ...
Turkish kokoreççi (kokoretsi maker) in Fatih, İstanbul Kokoretsi is one of the most consumed fast foods in Turkey, [ 11 ] being described as "the signature delight" of the country. [ 12 ] Although it is also served in some restaurants, most of the kokoretsi is prepared, cooked and sold in small kiosks year-round, and is usually consumed as a ...
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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.
Santa Monica's Lokl Haus, and its pop-up spinoff Lokl Haus Kitchen, serves the region's best introduction to Turkish cooking.
Stuffed mussels (Armenian: Լցոնած միդիա, or Միդիա տոլմա; Turkish: Midye dolma [1]), or midye, is a generic name for plump orange mussels that contain herbed and spiced rice. Midye dolma is a popular and common street food snack in the coastal cities of Turkey and in Armenia. [2] [3] [4]