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Tartar sauce is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. Tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives.
Tzatziki, also known as tarator or cacık, is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. It is served as a cold appetizer (mezze), a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods.
The 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. He is regarded as one of the greatest and most successful goalkeepers of all-time. 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.
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.
Mojo is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties, garlic, paprika, cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are red mojo and green mojo. Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange, or lime juice may be used.
Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950) and was amplified by other writers working in English. Many writers define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers deny that the widely varied foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree.
Za'atar is a 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, as well as other spices. As a family of related Middle Eastern 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 hyssop of the Hebrew Bible. Used in Levantine cuisine, both the herb and spice mixture are popular throughout the Mediterranean region of the Middle East.
Chermoula or charmoula is a marinade and relish used in Algerian, Libyan, Moroccan and Tunisian cooking. It is traditionally used to flavor fish or seafood, but it can be used on other meats or vegetables.
Tapenade is a Provençal name for a spread, condiment and culinary ingredient consisting of puréed or finely chopped olives, capers, and anchovies. Its 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, and sometimes used to stuff poultry for a main course.
Gruit is a herb mixture used for bittering and flavouring beer, popular before the extensive use of hops. The terms gruit and grut ale may also refer to the beverage produced using gruit.
The Passover Seder plate is a special plate containing symbolic foods eaten or displayed at the Passover Seder.
Garlic bread consists of bread, topped with garlic and olive oil or butter and may include additional herbs, such as oregano or chives. It is then either grilled until toasted or baked in a conventional or bread oven.
Picadillo is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word picar, meaning "to mince".
The regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customs that varied across the continent. Though sweeping generalizations should be avoided, more or less distinct areas 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.
Vinaigrette is made by mixing an oil with something acidic 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.
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.
