 | You can help expand this article with text translated from the corresponding articles in German, Turkish and French . (December 2024)Click [show] for important translation instructions.
|
Kumpir is a baked potato with various fillings. It is a popular fast food in Turkey, and is popular throughout the Balkans. [1]
The word kumpir comes from Turkish. It has various names throughout the Balkans - for instance, in Serbian: Кромпир; in Croatian: krumpir; and in Macedonian: kompir. It is suggested the name comes from the Bulgarian kompir, "potato". [1]
It is made with potatoes that are wrapped with aluminum foil and baked in special ovens. The potatoes are cut straight from the middle and the insides are mixed with unsalted butter and puréed with kaşar cheese added.[ citation needed ]
The above describes the basic kumpir. However, all sorts of foods can be added to the potato: mayonnaise, ketchup, pickles, sweetcorn, sliced green and black olives, sausage slices, carrots, steamed peas, mushrooms and Russian salad. The cafés in Ortaköy, Istanbul, make kumpir that are especially popular with the tourists and offer even more ingredients.[ citation needed ]
Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. The final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. It is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. Vegetarian adaptations of meatloaf may use imitation meat or pulses.
Polish cuisine is a style of food preparation originating in and widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and shares many similarities with other national cuisines. Polish cooking in other cultures is often referred to as à la polonaise.
Moussaka is an eggplant (aubergine)- or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
A baked potato, known in the United Kingdom as a jacket potato, is a preparation of potato originating from Peru. It may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans and tuna.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world. Ancient Iraq's cultural sophistication extended to the culinary arts.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Börek or burek is a family of pastries or pies found in Ottoman cuisine. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.
Cypriot cuisine is the cuisine of the island of Cyprus.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends.
Macedonian cuisine is the traditional cuisine of North Macedonia. It is influenced by Ottoman and Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for a variety of vegetables, herbs and fruits. Macedonian cuisine is also noted for the diversity and quality of its dairy products, wines, and local alcoholic beverages, such as rakija. Tavče gravče and mastika are considered the national dish and drink of North Macedonia.
Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.
Sač is a large metal or ceramic lid like a shallow bell with which bread dough or various dishes to be baked are covered, and over which ashes and live coals are placed. Dishes prepared in a sač are evenly cooked, retain their juiciness, and are praised for their rich flavour.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The Biscochos were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Panackelty is a beef or lamb casserole traditional throughout the northeast of England, with links to Sunderland and the wider County Durham, such as Hartlepool. It consists of meat, mainly corned beef, and root vegetables, mainly potatoes, onions and carrots, all left to bake throughout the day in an oven pot on low heat, or cooked slowly on a low heat in a pan. Its name derives from the fact that it is cooked in a pan. The dish exists in a number of local variations that differ in name, meat and vegetable content. This dish is also referred to as tatey pot or corned beef and tatey pot.
Regional street food is street food that has commonalities within a region or culture.
Olivier salad is a traditional salad dish of Russian cuisine. Its creation is generally attributed to Lucien Olivier.
Bread is a staple food throughout Europe. Throughout the 20th century, there was a huge increase in global production, mainly due to a rise in available, developed land throughout Europe, North America and Africa.
Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Central, Eastern, Northwestern and Northern Europe, and their descendants, particularly in the United States and other Western countries.
 | This food-related article is a stub. You can help Wikipedia by expanding it. |
