With such vast food habits across the World.......the foo world is full of jargon...but, knowing at least some of them is useful.........here's the terms I came across during the course of reading food books, and blogs......
Baba ghanoush: A Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings
Biltong: A form of dried, cured meat that originated in South Africa.
Baba ghanoush: A Levantine dish of cooked eggplant mixed with onions, tomatoes, olive oil and various seasonings
Biltong: A form of dried, cured meat that originated in South Africa.
Bobotie: ASouth African dish consisting of spiced minced meat baked with an egg-based topping
Boule: Traditional shape of French bread, a rustic loaf
Boursault: A soft ripened, triple -cream cheese, produced in the Loire Valley of France
Bruschetta: A traditional Italian appetizer of tomato, garlic, olive oil and basil served atop toasted baguette.
Bruschetta: A traditional Italian appetizer of tomato, garlic, olive oil and basil served atop toasted baguette.
Burrata: A fresh Italian cheese made from mozzarella and cream
Cassoulet: A rich, slow-cooked casserole originating in the south of France, containing meat pork skin and white beans
Ceviche: A seafood dish popular in the coastal regions of Ecuador, Colombia, Chile and Perú and other parts of Latin America.
Ciabatta: Italian white bread made from wheat flour, water, salt, and yeast
Ceviche: A seafood dish popular in the coastal regions of Ecuador, Colombia, Chile and Perú and other parts of Latin America.
Ciabatta: Italian white bread made from wheat flour, water, salt, and yeast
Clafoutis,: A baked French dessert of fruit, traditionally black cherries, arranged in a buttered dish and covered with a thick flan-like batter.
Dolmades: Delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings.
Guanciale: Italian cured meat or salami product prepared from pork jowl or cheeks.
Kabeljou: A South African sciaenid food fish
Dolmades: Delicate parcels made from grape leaves (also known as vine leaves) stuffed with long-grain rice, toasted pine nuts, fresh herbs and seasonings.
Guanciale: Italian cured meat or salami product prepared from pork jowl or cheeks.
Kabeljou: A South African sciaenid food fish
Nicoise: Salad of tomatoes, tuna, hard-boiled eggs, Niçoise olives, and anchovies, dressed with a vinaigrette; Served on lettuce bed
Pancetta: Italian bacon made of pork belly
Pavlov: A meringue-based dessert named after the Russian ballerina Anna Pavlova.
Poussin: A young chicken, less than 28 days old at slaughter
Stoep: a terraced porch in front of a house.
Tabbouleh: A Middle Eastern vegetarian dish traditionally made of tomatoes, finely chopped parsley, mint, bulgur (a wheat product) and onion, and seasoned with olive oil, lemon juice, and salt.
--------------New food ingredients that I learnt about lately........
Syrup from sour figs/sea fig (Carpobrotus edulis) is used in cuisines
Also, cystalline icepalnt (Mesembryanthemum crystallinum) is used in food
Agathosma betulina (buchu) is a flowering plant in the family Rutaceae. Honey is made from its flowers.
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