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Tzatziki, also known as cacık or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetiser (meze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.
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.
Oliver Rolf Kahn is a German football executive and former professional player who played as a goalkeeper. He started his career in the Karlsruher SC Junior team in 1975. Twelve years later, Kahn made his debut match in the professional squad. In 1994, he was transferred to Bayern Munich for the fee of DM 4.6 million, where he played until the end of his career in 2008. His commanding presence in goal and aggressive style earned him nicknames such as Der Titan from the press and Vol-kahn-o ("volcano") from fans. Kahn is one of the most successful German players in recent history, having won eight Bundesliga titles, six DFB-Pokals, the UEFA Cup in 1996, the UEFA Champions League and the Intercontinental Cup, both achieved in 2001. Regarded as one of the greatest goalkeepers of all time, his individual contributions have earned him a record four consecutive UEFA Best European Goalkeeper awards, as well as three IFFHS World's Best Goalkeeper awards, and two German Footballer of the Year trophies. At the 2002 FIFA World Cup, Kahn became the only goalkeeper in the tournament's history to win the Golden Ball. Kahn placed fifth in both the IFFHS Best Goalkeeper of the 21st Century and Best Goalkeeper of the Past 25 Years elections.
Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß, the British mint sauce and greensauce, and the Argentinian chimichurri.
Bouillabaisse is a traditional Provençal fish soup originating in the port city of Marseille. The word is originally a compound of the two Provençal verbs bolhir and abaissar.
Greek salad or horiatiki salad is a salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, Greek oregano, lemon juice and olive oil. Common additions include green bell pepper or caper berries. Greek salad is often imagined as a farmer's breakfast or lunch, as its ingredients resemble those that a Greek farmer might have on hand.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been influenced mainly by Turkish but also a series of European cuisines in particular from the Balkan Peninsula and Hungarian cuisine as well as culinary elements stemming from the cuisines of Central Europe.
Za'atar is a Levantine culinary herb or family of herbs. It is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, and other spices. As a family of related Levantine herbs, it contains plants from the genera Origanum (oregano), Calamintha, Thymus, and Satureja (savory) plants. The name za'atar alone most properly applies to Origanum syriacum, considered in biblical scholarship to be the ezov of the Hebrew Bible, often translated as hyssop but distinct from modern Hyssopus officinalis.
Tapenade is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and sometimes anchovies. The name comes from the Provençal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d'œuvre spread on bread, with fish, in salads, and sometimes used to stuff poultry for the main course.
The Passover Seder plate is a special plate containing symbolic foods eaten or displayed at the Passover Seder. It is used to show all the symbolic foods that are used for the Passover Seder.
Maxi Herber was a German figure skater who competed in pair skating and single skating. She remains the youngest figure skating Olympic champion from when she won gold in pair skating together with Ernst Baier at the 1936 Winter Olympics.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
More or less distinct areas in medieval Europe where certain foodstuffs dominated can be discerned. In the British Isles, northern France, the Low Countries, the northern German-speaking areas, Scandinavia and the Baltic the climate was generally too harsh for the cultivation of grapes and olives. In the south, wine was the common drink for both rich and poor alike while beer was the commoner's drink in the north and wine an expensive import. Citrus fruits and pomegranates were common around the Mediterranean. Dried figs and dates occurred quite frequently in the north, but were used rather sparingly in cooking.
Cervelle de canut is a cheese spread or dip that is a specialty of Lyon, France.
Vinaigrette is made by mixing an edible oil with a mild acid such as vinegar or lemon juice. The mixture can be enhanced with salt, herbs and/or spices. It is used most commonly as a salad dressing, but can also be used as a marinade. Traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Berber cuisine with Punic influences. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken.
Buitoni is an Italian food company based in Sansepolcro. It was founded in 1827. They are known for their factory-produced products of pasta and sauces.
References
- ↑ "Herber, Oliver" (in German). kicker.de. Retrieved 11 June 2012.
