Search results
Results From The WOW.Com Content Network
The tripe was then sliced, breaded and fried, and returned to the broth with some vinegar, marjoram, mustard, salt, and pepper. In Hungarian cuisine, tripe soup is called pacalleves or simply pacal. Pacalpörkölt is a tripe stew heavily spiced with paprika. In Polish cuisine, tripe soup is known as flaki or flaczki.
In Turkish culinary culture, pacha (paça) is a generic word for certain soup preparations, especially with offal, but also without it. In most parts of Turkey , such as in Kastamonu , for instance, the term ayak paça ("feet pacha") is used for cow, sheep, or goat hooves, [ 23 ] and the term kelle paça is used for "head pacha" ( chorba ).
According to signatories of the 1980 Bouillabaisse Charter — a collective attempt by local chefs to ensure the quality of the French soup — the most authentic recipe must include at least four ...
Tripe and beans — in Jamaica, a thick, spicy stew made with tripe and broad beans. Tripe and drisheen — in Cork, Ireland. Tripe and onions — in Northern England. Tripe in Nigerian tomato sauce – tripe cooked until tender, and finished in spicy tomato sauce. [10] Tripe soup — in Jordan, a stew made with tripe and tomato sauce.
Some of the recipes like tomato pilaf and dolma are still common in modern Turkish cuisine. Fahriye's 1882 cookbook is the last mention of green tomatoes in Ottoman cooking. [ 14 ] Mehmet Kamil's influential 1844 manuscript includes recipes for tomato stew, stuffed tomato dolma and tomato pilaf.
Science & Tech. Shopping. Sports
Main page; Contents; Current events; Random article; About Wikipedia; Contact us
A typical meal starts with soup (especially in wintertime), followed by a dish made of vegetables (olive oil or with ground meat), meat or legumes boiled in a pot (typically with meat or minced meat), often with or before Turkish pilav, [7] pasta or bulgur pilav accompanied by a salad or cacık (diluted cold yogurt dish with garlic, salt, and ...