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Rice with lamb, cooked in meat broth with pistachios, cinnamon, etc. [19] Bulgur pilavı: A cereal food generally made of durum wheat. Most of the time, tomato, green pepper and minced meat are mixed with bulgur. The Turkish name (bulgur pilavı) indicates that this is a kind of rice but it is, in fact, wheat. Perde pilavı
Hans Dernschwam, a 16th-century German traveler, confirms that çorba (Ottoman Turkish: چوربا) was a common dish of this period, prepared with butter and rice for the janissary corps. According to Dernschwam, most 16th-century Ottoman soups began with a base of chicken stock and rice, with different vegetables added, although lamb stock ...
Tapuy, also spelled tapuey or tapey, is a rice wine produced in the Philippines. It is a traditional beverage originated from Banaue and Mountain Province, where it is used for important occasions such as weddings, rice harvesting ceremonies, fiestas and cultural fairs.
In order to find a substitute that most closely matched rice vinegar, I first started by tasting a very popular and widely available rice vinegar by Marukan. This vinegar is 4.3% acid, and is more ...
Kyopolou [14] – Bulgarian and Turkish spread made from roasted eggplants and garlic; Lady's Choice; Lard; Latik – also known as "coconut caramel", a traditional Filipino sweet syrup made from coconut milk and sugar
Speaking of fermented rice: Rice vinegar, or rice wine vinegar, is a seasoning agent derived from similar ingredients, albeit produced with a different technique.
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Tapuy (rice wine) Banaue, Mountain Province Alcoholic beverage An alcoholic rice drink made of glutinous rice. It is a clear full-bodied wine with a strong alcoholic flavor, moderately sweet and often leaves a lingering taste. Lambanog: Southern Tagalog (Batangas, Laguna and Quezon Province) Alcoholic beverage Wine made of nipa palm or coconut.