 | This article relies largely or entirely on a single source .(September 2012) |
Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes (shalgam), sweet Bulgarian bell pepper, carrots, onions, garlic and spices. [1]
| | This article relies largely or entirely on a single source .(September 2012) |
Shalgam is a traditional salad from Kazakhstan and Kyrgyzstan. It is made from radishes (shalgam), sweet Bulgarian bell pepper, carrots, onions, garlic and spices. [1]
Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices 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.
Urnebes is a type of salad characteristic of Serbian cuisine prominent in the city of Niš and southern Serbia. It is made of white cheese and hot chili peppers, with salt and other spices. In Southern Serbia, it is made with chopped peppers, while ground dry peppers (aleva) are used elsewhere, giving it a red color. Depending on the type and amount of peppers, urnebes can range from mild to very hot. Usually, it is served as a side dish with barbecue. Sometimes garlic is used.
Levantine cuisine is the traditional cuisine of the Levant, known in Arabic as the Bilad al-Sham, which covers a large area of the Eastern Mediterranean. It is found in the modern states of Cyprus, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya. Conversely, some of the dishes listed below may have early origins in neighboring regions, but have long since become traditions in the Levant.
Soviet cuisine, the common cuisine of the Soviet Union, was formed by the integration of the various national cuisines of the Soviet Union, in the course of the formation of the Soviet people. It is characterized by a limited number of ingredients and simplified cooking. This type of cuisine was prevalent in canteens everywhere in the Soviet Union. It became an integral part of household cuisine and was used in parallel with national dishes, particularly in large cities. Generally, Soviet cuisine was shaped by Soviet eating habits and a very limited availability of ingredients in most parts of the USSR. Most dishes were simplifications of French, Russian, and Austro-Hungarian cuisines. Caucasian cuisines, particularly Georgian cuisine, contributed as well. Canteens run by the government were called stolovaya.
Çoban salatası or Choban salad is a salad originated from Turkish cuisine and Azerbaijani cuisine consisting of finely chopped tomatoes, cucumbers, long green peppers, onion, and flat-leaf parsley. The dressing consists of lemon juice, olive oil, and salt.
Piyaz is a kind of Turkish salad or meze that is made from any kind of dry beans with onion, parsley and sumac. In Antalya province of Turkey it is prepared differently from other regions with other ingredients like tahini. In Antalya, piyaz is not considered a salad but a main dish. In southern provinces like Adana, the word piyaz is used to refer to an onion and sumac salad. During the Ottoman period, piyaz was also made from artichoke, pea, chickpea, broad bean and potato, which were introduced to Turkey in the last quarter of the 19th century.
Padaek, sometimes known as padek, or Lao fish sauce, similar to pla ra in Thailand, is a traditional Lao condiment made from pickled or fermented fish that has been cured. It is thicker and more seasoned than the fish sauce more commonly seen throughout Thailand and Vietnam, often containing chunks of fish. The fermentation takes a long time, giving padaek an aroma similar to cheeses like Époisses. Unlike other versions of fish sauce in Southeast Asia, padaek is made from freshwater fish, owing to the landlocked nature of the former kingdom of Lan Xang. Padaek is used in many dishes, most notably tam maak hoong, a spicy Lao papaya salad.
Arab salad or Arabic salad, is any of a variety of salad dishes that form part of Arab cuisine. Combining many different fruits and spices, and often served as part of a mezze, Arab salads include those from Algeria and Tunisia such as the "Algerian salad" and "Black Olive and Orange salad" and from Tunisia Salata Machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those from Syria and Lebanon such as "artichoke salad" and "Beet salad", and those from Palestine and Jordan. Other popular Arab salads eaten throughout the Arab world include fattoush and tabouli.
Ulam is a traditional salad produced from the fresh leaves, vegetables or fruits which can be eaten raw or after soaked in hot water e.g. Centella asiatica. It is typically eaten with sauces such as anchovies, cincalok or sambal. It is recognised as a popular vegetable dish in traditional villages.
Nam tok is either a soup or a meat salad from Southeast Asia. In the Lao and Thai language, the phrase means waterfall. The meat salad in Lao cuisine is just a sliced instead of minced meat version of larb, Laos' national dish.
Nan gyi thoke is an a thoke salad dish in Burmese cuisine, made with thick round rice noodles mixed with specially prepared chicken curry and chili oil. The dish is garnished with toasted chickpea flour, sliced onions, chilis, crispy noodles, slices of hard-boiled egg, fish cakes, and zested with lime or lemon. The noodle salad originated as a street food from Mandalay.
Borani is a salad dish from Iranian cuisine. It is also found in Turkish cuisine where it is associated with certain provinces like Isparta, Urfa and Van. Some versions are made with spinach and yogurt, while the Ancient Persian borani was made with eggplant, and a regional version from Urfa is made with lamb and vegetarian meatballs. Borani is also popular in the Caucasus and Afghanistan.
Carrot salad is a salad made with carrots. Recipes for carrot salad vary widely by regional cuisine. Shredded carrot is often used. Shredded carrot salads are often used as a topping for other dishes.
Cuisine of the Ionian islands or Heptanesean cuisine in Greece is the cuisine of the Ionian Islands region. It has more influences from Italian cuisine than can be found in any other part of Greece due to the long Venetian rule in the Ionian Islands.
Şalgam or Şalgam Suyu, pronounced "shal-gam", is a popular traditional beverage from the southern Turkish cities of Adana, Hatay, Tarsus, Mersin, Kahramanmaras, İzmir and the Çukurova region. The name şalgam is Persian in origin; in Persian it is written شلغم and means Turnip. It is either called turnip juice, turnip water, shalgam juice, or shalgam water. The French traveler, naturalist and writer Pierre Belon described its production method in the 15th century. Şalgam is produced by lactic acid fermentation. Studies have shown that the juice of the purple carrot used in Şalgam reduces the effects of high-carbohydrate, high-fat diets in rats. It is one of the most popular beverages during winter in Turkey.
Mimosa salad is a festive salad, whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. Mimosa salad got its name because of its resemblance to "mimosa", spring flowers, scattered on the snow. The similarity is achieved by crumbling and scattering boiled egg yolk on the surface. The salad's popularity in the USSR has led to the emergence of a wide variety of recipes.
Chickpea salad, sometimes called hummus salad, using the Arabic word for 'chickpea', is an salad in Arab cuisine. It consists of whole cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin.
The Pantesca salad or Pantelleria salad is a typical dish of the island of Pantelleria.
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