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19th century. Mutton, clarified butter, flour and rice were the most common ingredients in the 19th century palace cuisine. Butter and yogurt, made with milk from Egyptian and Dutch cows, were purchased from the Üsküdar and Eyüp markets. The most common cheeses were kaşar, kaşkaval, tulum peyniri and beyaz peynir.
Tzatziki (Greek: τζατζίκι, tzatzíki, Greek: [d͡zaˈd͡zici]), also known as cacık (Turkish: [dʒaˈdʒɯk]) or tarator, is a class of dip, soup, or sauce found in the cuisines of Southeastern Europe and West Asia. It is made of salted strained yogurt or diluted yogurt [1] mixed with cucumbers, garlic, salt, olive oil, red wine ...
Imaret. The imaret of the Hagia Sophia complex in Istanbul, built in 1743 [1] Imaret, sometimes also known as a darüzziyafe, [2] is one of several names used to identify the public soup kitchens built throughout the Ottoman Empire from the 14th to the 19th centuries. [3] These public kitchens were often part of a larger complex known as a ...
There are also Cajun standards (including po’boys and fried-catfish baskets) as well as Vietnamese bar snacks (such as sea snails in coconut milk and salt-and-pepper calamari ...
Shawarma (/ ʃəˈwɑːrmə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region during the Ottoman Empire, [1][2][3][4] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit. Traditionally made with lamb or mutton, it may also be made with ...
One of the world-renowned desserts of Turkish cuisine is baklava. Baklava is made either with pistachios or walnuts. Turkish cuisine has a range of baklava-like desserts which include şöbiyet, bülbül yuvası, saray sarması, sütlü nuriye, and burma. Kadayıf is a common Turkish dessert that employs shredded yufka.
The cuisine style spread in Houston in the post- World War II era. [9] Because of the post-World War II increase, various chains in the Houston area sell Creole food, including Frenchy's Chicken, Pappadeaux, and Popeyes. [10] Creole food items include boudin, black rice and shrimp creole, crawfish, gumbo, and jambalaya. [9]
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]