Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. Although the cuisine took its current rich form after numerous cultural interactions throughout centuries, it should not be confused with other cuisines such as Ottoman cuisine or Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains many influences to and from Greek, Armenian, Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Eggplant, aubergine, brinjal, or baigan is a plant species in the nightshade family Solanaceae. Solanum melongena is grown worldwide for its edible fruit.
An onion, also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium. The shallot is a botanical variety of the onion which was classified as a separate species until 2011. Its close relatives include garlic, scallion, leek, and chive.
Sweet corn, also called sweetcorn, sugar corn and pole corn, is a variety of corn grown for human consumption with a high sugar content. Sweet corn is the result of a naturally occurring recessive mutation in the genes which control conversion of sugar to starch inside the endosperm of the corn kernel. Sweet corn is picked when still immature and prepared and eaten as a vegetable, rather than field corn, which is harvested when the kernels are dry and mature. Since the process of maturation involves converting sugar to starch, sweet corn stores poorly and must be eaten fresh, canned, or frozen, before the kernels become tough and starchy.
The beetroot or beet is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. The plant is also known as the table beet, garden beet, red beet, dinner beet or golden beet. Beetroot can be eaten raw, roasted, or boiled. Beetroot can also be canned, either whole or cut up, and often are pickled, spiced, or served in a sweet-and-sour sauce.
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.
Scallions are edible vegetables of various species in the genus Allium. Scallions generally have a milder taste than most onions. Their close relatives include garlic, shallots, leeks, chives, and Chinese onions.
Coleslaw, also known as cole slaw or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. This dish originated in the Netherlands in the 18th century. Coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.
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.
Ricadi is a small rural town, as well as a municipality, located along the Tyrrhenian coast, in the province of Vibo Valentia, in the Italian region of Calabria.
Cypriot cuisine is the cuisine of the island of Cyprus, shared by both Greek Cypriots and Turkish Cypriots.
A sweet onion is a variety of onion that is not pungent. Their mildness is attributable to their low sulfur content and high water content when compared to other onion varieties.
White onion or Allium cepa are a cultivar of dry onion which have a distinct light and mild flavour profile. Much like red onions, they have a high sugar and low sulphur content, and thus have a relatively short shelf life. White onions are used in a variety of dishes, such as those of Mexican and European origin. Their uses in dishes often relate to their mild nature, they are often included in dishes to provide a light, fresh and sour taste to dishes and are often added uncooked to dishes such as salads.
Olericulture is the science of vegetable growing, dealing with the culture of non-woody (herbaceous) plants for food.
Annurca, pronounced in Italy, also called Anurka, is a historically old cultivar of domesticated apple native to Southern Italy. It is believed to be the one mentioned by Pliny the Elder in his Naturalis Historia, and in the 16th century by Gian Battista della Porta. However it was first mentioned by this name by Giuseppe Antonio Pasquale.
Salads that are internationally known as Thai salads with a few exceptions fall into four main preparation methods. In Thai cuisine these are called yam, tam, lap and phla. A few other dishes can also be regarded as being a salad.
