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The flora of Turkey consists of more than 11,000 species of plants, as well as a poorly known number of fungi and algae. Around a third of Turkey 's vascular plants are found only in the country. One reason there are so many of these endemics is because Anatolia is both mountainous and quite fragmented.
In Rome, "rucola" is used in "straccetti", a dish of thin slices of beef with raw arugula and Parmesan cheese. [30] In Turkey, similarly, the plant is eaten raw as a side dish or salad with fish or is served with a sauce of extra virgin olive oil and lemon juice. [31] In Slovenia, arugula often is combined with boiled potatoes [32] or used in a ...
A charcuterie board is of French origin and typically served as an appetizer on a wooden board or stone slab, either eaten straight from the board itself or portioned onto tableware. It features a selection of preserved foods, especially cured meats or pâtés , as well as cheeses and crackers or bread.
Originally a breakfast item or light homemade snack, the comfort food nature of gözleme has allowed it to achieve fast-food status in Turkey in the latter part of the twentieth century, with both simple and gourmet preparations ranging from the traditional (e.g. sauteed minced beef and onion, "kıymalı"; spinach and feta, "ıspanaklı"; potato and chive, "patatesli"; etc.) to the ...
Kaymak, sarshir, or qashta/ashta (Persian: سَرشیر saršir; Arabic: قشطة qeshta or قيمر geymar; Turkish: Kaymak) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in Central Asia, some Balkan countries, some Caucasus countries, the Levant, Turkic regions, Iran and Iraq.
Archaeologists found Turkey relics in Arizona dating as far back as 25 A.D., and turkey-raising could be one of the oldest forms of organized meat production in the Northern Hemisphere.
A. maculatum is known by an abundance of common names including Adam and Eve, [10] adder's meat, [11] adder's root, [12] arum, [10] wild arum, [12] arum lily, [12] bobbins, [10] cows and bulls, [12] cuckoo pint, [13] cuckoo-plant, [10] devils and angels, [12] friar's cowl, [12] jack in the pulpit, [12] lamb-in-a-pulpit, [11] lords-and-ladies, [13] naked boys, [12] snakeshead, [12] starch-root ...
A variety of pâtés (containing liver) on a platter Animal heads, brains, trotters, and tripe on sale in an Istanbul meat market. Offal (/ ˈ ɒ f əl, ˈ ɔː f əl /), also called variety meats, pluck or organ meats, is the internal organs of a butchered animal.