Perdeli pilav is a Turkish food, typically consisting of rice with chicken, onion and peanuts enveloped in a thin layer of dough, topped with almonds. The pilaf has a shape similar to a cake, and is then served in slices.
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Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Mediterranean, Eastern European, Armenian and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, Egyptian cuisine, Greek cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Pilaf, pilau, pulao or polao is a rice dish or, in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.
Moussaka is an eggplant- and/or potato-based dish, often including ground meat, which is common in the Balkans and the Middle East, with many local and regional variations.
Giblets is a culinary term for the edible offal of a fowl, typically including the heart, gizzard, liver, and other organs.
Giresun Province is a province of Turkey on the Black Sea coast. Its adjacent provinces are Trabzon to the east, Gümüşhane to the southeast, Erzincan to the south, Sivas to the southwest, and Ordu to the west. Its license-plate code is 28.
Sabzi polo is an Iranian (Persian) dish of rice and chopped herbs, usually served with fish. In Persian, sabzi refers to herbs or vegetables ; polo is pilaf, a style of cooked rice.
Orzo, also known as risoni, is a form of short-cut pasta, shaped like a large grain of rice. Orzo is traditionally made from white flour, but it can also be made of whole grain.
Bosnian cuisine is balanced between Western and Eastern influences. Bosnian food is closely related to Turkish, Mediterranean and other Balkan cuisines, along with some Central European influence. Many of the traditional dishes have been made from the same recipes for hundreds of years.
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from European and Levantine cuisines. The cuisine also reflects the traditional crops and animals grown and raised in Armenian populated areas.
Kyrgyz cuisine is the cuisine of the Kyrgyz, who comprise a majority of the population of Kyrgyzstan. The cuisine is similar in many aspects to that of their neighbors.
Kachumbari is a fresh tomato and onion salad dish that is popular in the cuisines of the African Great Lakes region. It is an uncooked salad dish consisting of chopped tomatoes, onions, and chili peppers. Variations of kachumbari can be found in Kenya, Tanzania, Rwanda, Uganda, Burundi and in the Southern African countries of Malawi and Congo.
Freekeh or farik is a cereal food made from green durum wheat that is roasted and rubbed to create its flavour. It is an ancient dish derived from Levantine and North African cuisines, remaining popular in many countries of the eastern Mediterranean Basin where durum wheat originated.
Madagh is an Armenian custom of commemorating victims through requiem services, most often associated with the annual remembrance of the Armenian Genocide. Madagh is typically celebrated with community gatherings sponsored by churches, which include public offerings of food. Food offerings often include lamb stew with pilaf made from bulgur, and Armenian flat bread or katah bread.
Alinazik kebab, or simply alinazik, is a home-style Turkish dish which is a specialty of the Gaziantep province of Turkey. It is made from smoked and spiced eggplant, grilled and then pureed, topped with cubes of sauteed lamb, previously seasoned and marinated. It is usually served with rice pilaf or yogurt with garlic, grilled vegetables, and melted butter.
Mutton Pulao is a dish fairly common in North Indian, South Indian and Pakistani and Turkish cuisine that incorporates mutton into a rice pilaf.
Smyrna meatballs, known as soutzoukakia Smyrneika or İzmir köfte (Turkish) is a Greek and Turkish dish of spicy oblong meatballs with cumin and garlic served in tomato sauce. This dish was brought to Greece by refugees from Asia Minor.
The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogays, North Caucasians, and Volga Tatars, although some national dishes and dietary habits vary between different Crimean Tatar regional subgroups; for example, fish and produce are more popular among Yaliboylu and Tat dishes while meat and dairy is more prevalent in Steppe Tatar cuisine. Many Uzbek dishes were incorporated into Crimean Tatar national cuisine during exile in Central Asia since 1944, and these dishes have become prevalent in Crimea since the return. Uzbek samsa, laghman, and plov (pilaf) are sold in most Tatar roadside cafes in Crimea as national dishes. In turn, some Crimean Tatar dishes, including Chiburekki, have been adopted by peoples outside Crimea, such as in Turkey and the North Caucasus.
Chiftele, plural form of chiftea, are flat and round meatballs from Romanian traditional cuisine. Chiftele are usually made from minced pork, mixed with mashed potatoes and spices, then deep-fried. Chiftele is served with pilaf or mashed potatoes. A variant mixing rice inside the meatball is called perişoare for sour soup, making ciorbă de perişoare.
Bulgur is a cereal food made from the cracked parboiled groats of several different wheat species, most often from durum wheat. It originates in Middle Eastern cuisine.
Baghali polo is a popular Iranian dish of rice, fava beans and dill. In Persian, baghali means fava bean while polo is pilaf, a style of cooked rice. It is made by cooking rice and green broad beans in boiling water. When cooked, the rice and beans are layered with dill in a pan, and everything is baked in an oven until ready. Saffron water can also be added to the rice. It is typically served with meat.
