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In the Western world, chechil panir is often called Armenian string cheese. [1] Armenian refugees who settled in Syria after the Armenian genocide of 1915 introduced it in the country. [ 2 ] In Turkey , chechil is called çeçil or tel peyniri, and is widely popular being specifically produced in Erzurum and in Ardahan .
Italian salad dressing was served in Kansas City, Missouri, at the Wishbone Restaurant beginning in 1948. The Wishbone was opened in 1945 by Phillip Sollomi along with his mother, Lena. [8] The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs, and spices. [8]
Chechil is a type of smoked Armenian string cheese. [44] Yeghegnadzor is an Armenian steamed cheese made from pasteurized cows or goats milk that is mixed with local greens stored in clay pots then buried in the mountains and left to mature for at least 6 months before consumption. The texture is semi-soft, and crumbly.
Ketchup is a sweet and tangy sauce, typically made from tomatoes, vinegar, a sweetener, and assorted seasonings and spices. Mostarda is an Italian condiment made of candied fruit and a mustard-flavored syrup. Olive oil and olives. Aioli – West Mediterranean sauce of garlic and oil; Ajvar – Balkan condiment; Amba – Mango pickle condiment
In Western culture, there are two basic types of salad dressing: Vinaigrettes based on a mixture ( emulsion ) of olive or salad oil and vinegar and variously flavored with herbs , spices , salt, pepper, sugar, and other ingredients such as poppy seeds or ground Parmesan cheese [ 1 ]
China and Japan: A similar salad dressing is made with sesame oil/sesame paste and rice vinegar. In north China, sometimes mustard is added to enhance the flavor and texture of the sauce. Northern France: It may be made with walnut oil and cider vinegar and used for Belgian endive salad. Southeast Asia: Rice bran oil and white vinegar are used ...
The Italian dressing served at the Wishbone was based on a recipe from Lena Sollomi's Sicilian family which was a blend of oil, vinegar, herbs and spices. [2] Demand for the salad dressing proved so high that Phillip started a separate operation to produce it for sale, making it by the barrel. [2] The brand was acquired by Lipton, part of the ...
Chicago-style giardiniera is commonly made spicy with sport peppers or chili flakes, along with a combination of assorted vegetables, including bell peppers, celery, carrots, cauliflower, [8] and sometimes gherkins or olives, [9] all marinated in vegetable oil, olive oil, soybean oil, or any combination of the three.