Breakfast

Açma

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Side, Snack, Appetizer

Açma

A bagel (yiddish: בײגל, romanized: beygl; polish: bajgiel; also historically spelled beigel) is a bread product originating in the jewish communities of poland. it is traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, that is first boiled for a short time in water and then baked. the result is a dense, chewy, doughy interior with a browned and sometimes crisp exterior. bagels are often topped with seeds baked on the outer crust, with the traditional ones being poppy and sesame seeds. some may have salt sprinkled on their surface, and there are different dough types, such as whole-grain and rye.the earliest known mention of a boiled-then-baked ring-shaped bread can be found in a 13th-century arabic cookbook, where they are referred to as ka'ak. bagels have been widely associated with ashkenazi jews since the 17th century; they were first mentioned in 1610 in jewish community ordinances in kraków, poland. bagel-like bread known as obwarzanek was common earlier in poland as seen in royal family accounts from 1394.bagels are now a popular bread product in north america and poland, especially in cities with a large jewish population, many with alternative ways of making them. bagels are also sold (fresh or frozen, often in many flavors) in supermarkets. the basic roll-with-a-hole design is hundreds of years old and has other practical advantages besides providing more even cooking and baking of the dough: the hole could be used to thread string or dowels through groups of bagels, allowing easier handling and transportation and more appealing seller displays.

Main

Adana kebap

Adana kebabı is a turkish dish that consists of long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal. the culinary item is named after adana, the fifth largest city of turkey and was originally known as the "kıyma kebabı" (lit: minced meat kebab) or kıyma in adana-mersin and the southeastern provinces of turkey.

Main

Afelia

Stewed pork or vegetables with red wine and coriander

Main

Alinazik kebab

Alinazik kebab, or simply alinazik, is a home-style turkish dish which is a specialty of the gaziantep province of turkey. it is made from smoked and spiced eggplant, grilled and then pureed, topped with cubes of sauteed lamb, previously seasoned and marinated. it is usually served with rice pilaf or yogurt with garlic, grilled vegetables, and melted butter.

Side, Snack, Appetizer

Anari

Anari (greek: αναρή, turkish: nor) is a fresh mild whey cheese produced in cyprus. although much less known than other cypriot cheeses (e.g. halloumi), it gained popularity following publicity. one of the main industrial producers on the island won a silver medal award for anari in the 2005 world cheese awards in the uk. it has since become available in uk national supermarkets.

Drink

Aperol Spritz

Bittersweet mixed drink made with prosecco, aperol (bitter aperitif) and club soda, garnished with an orange slice

Side, Snack, Appetizer

Apochti

Salted pork loin is cured in vinegar, air-dried, then rubbed with pepper and cinnamon

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Main

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Side, Snack, Appetizer

Arnavut ciğeri

Arnavut ciğeri (literally "albanian liver") is a turkish dish made of oil fried lamb or veal liver cubes seasoned with hot pepper served traditionally with onion and parsley.

Side, Snack, Appetizer

Avgolemono

Avgolemono (greek: αυγολέμονο or αβγολέμονο) or egg–lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. they are found in greek, arab, sephardic jewish, turkish, balkan and jewish-italian cuisine. in sephardic jewish cuisine, it is called agristada or salsa blanco, and in jewish-italian, bagna brusca, brodettato, or brodo brusco. in arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in turkish terbiye. it is also widely used in balkan cuisine.

Main

Avgolemono

Avgolemono (greek: αυγολέμονο or αβγολέμονο) or egg–lemon is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken. they are found in greek, arab, sephardic jewish, turkish, balkan and jewish-italian cuisine. in sephardic jewish cuisine, it is called agristada or salsa blanco, and in jewish-italian, bagna brusca, brodettato, or brodo brusco. in arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon'; and in turkish terbiye. it is also widely used in balkan cuisine.

Drink

Ayran

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Side, Snack, Appetizer

Baharat

Bahārāt (arabic: بَهَارَات) is a spice mixture or blend used in middle eastern cuisines. bahārāt is the arabic word for "spices" (the plural form of bahār "spice"). the mixture of finely ground spices is often used to season lamb or mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Main

Balık ekmek

Balık ekmek (ipa: ba'lɯk ek'mek) is a common street food item in turkish cuisine. it is a sandwich of a filet of fried or grilled fish (typically mackerel, or other similar oily fish), served along with various vegetables, inside a bun of turkish bread. it is typically served on the eminönü square straight from the boat on which it is prepared. the name is a combination of the turkish words balık (fish) and ekmek (bread).

Side, Snack, Appetizer

Bazlama

Bazlama is a leavened, circular flatbread from turkish cuisine. it has an average thickness of 2 cm and diameters ranging from 10 to 25 cm. this popular flatbread is made from wheat flour, water, salt and yeast. after mixing and two to three hours fermentation, 200- to 250-gram pieces of dough are divided, rounded, flattened to a desired thickness and baked on a hot surface. during baking, the bread is turned over to bake the other side. after baking, it is generally consumed fresh. shelf life of bazlama varies from several hours to a few days, depending on storage conditions.

Side, Snack, Appetizer

Beyaz peynir

Beyaz peynir turkish pronunciation: [beˈjaz pejniɾ] (meaning "white cheese" in turkish) is a brine cheese produced from unpasteurized sheep, cow or goat milk. the cheese has a slightly grainy appearance and is similar to lighvan, feta, sirene and other balkan white cheeses. vegetable rennet is added to the sheep's milk as a clotting agent. once the curds are produced, they are pressed, chopped, and strained before being cut into blocks that are salted and placed in a brine solution for approximately six months.beyaz peynir is produced in a variety of styles, ranging from non-matured cheese curds to a quite strong mature version. it is eaten plain, for example as part of the traditional turkish breakfast, used in salads, and incorporated into cooked foods such as menemen, börek, gözleme and pide.

Main

Biftek

Beef or veal burger patty, serve with salad, fries, potatoes

Drink

Black Russian

The black russian is a cocktail of vodka and coffee liqueur. it contains 50 ml vodka and 20 ml coffee liqueur, per iba specified ingredients.the drink is made by pouring the vodka and coffee liqueur over ice cubes or cracked ice in an old-fashioned glass and stirring. the black russian is often garnished with a lemon slice and a luxardo maraschino cherry on a stick.

Dessert, Sweet

Boortsog

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Main

Borek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Side, Snack, Appetizer

Börek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Dessert, Sweet

Bougatsa

Bougatsa (greek μπουγάτσα [buˈɣatsa]) is a greek breakfast pastry (sweet or savoury) consisting of either semolina, custard, cheese, or minced meat filling between layers of phyllo.

Main

Bozbaş

Bozbash (azerbaijani: bozbaş; persian: آبگوشت بزباش; tat: guşto buzbaş) is a meat stew (also described as a soup) popular in armenia, azerbaijan and iran.

Drink

Brandy Sour

A brandy sour is a mixed alcoholic cocktail made using brandy and citrus juice, commonly lemon, closely related to other sour cocktails. there are several varieties of brandy sour: a brandy daisy – made using fresh lemon juice, commonly associated with the term brandy sour in many parts of the world a sidecar (cocktail) - a cocktail commonly classified as a sour with brandy as the primary alcohol by volume brandy sour (cyprus) – developed on the mediterranean island of cyprus, and made using local brandy and lemon cordial.

Side, Snack, Appetizer

Cacık

Yogurt, cucumber and garlic sauce or dip, used on vegetables, breads, meats, kebabs

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Main

Calamari

Squid is eaten in many cuisines; in english, the culinary name calamari is often used for squid dishes. there are many ways to prepare and cook squid. fried squid is common in the mediterranean. in lebanon and syria, it is served with tartar sauce. in new zealand, australia, the united states, canada, and south africa, it is sold in fish and chip shops. in britain, it can be found in mediterranean 'calamari' or asian 'salt and pepper fried squid' forms in various establishments, often served as a bar snack, street food, or starter. squid can be prepared for consumption in a number of other ways. in korea, it is sometimes served raw, and elsewhere it is used as sushi, sashimi and tempura items, grilled, stuffed, covered in batter, stewed in gravy and served in stir-fries, rice, and noodle dishes. dried shredded squid is a common snack in some asian regions, including east asia.

Drink

Carlsberg

Carlsberg a/s (; danish: [ˈkʰɑˀlsˌpɛɐ̯ˀ]) is a danish multinational brewer. founded in 1847 by j. c. jacobsen, the company's headquarters is in copenhagen, denmark. since jacobsen's death in 1887, the majority owner of the company has been the carlsberg foundation. the company's flagship brand is carlsberg (named after jacobsen's son carl). other brands include tuborg, kronenbourg, somersby cider, neptun, russia's best-selling beer baltika, belgian grimbergen, fix, one of greece's oldest brands and more than 500 local beers. the company employs around 41,000 people, primarily in western europe, russia and asia.

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Side, Snack, Appetizer

Cauliflower cheese

Cauliflower cheese is a traditional british dish. it can be eaten as a main course, for lunch or dinner, or as a side dish. cauliflower cheese consists of pieces of cauliflower lightly boiled and covered with a milk-based cheese sauce, for which a mature cheese (such as cheddar) tends to be preferred. a more elaborate white sauce or cheddar cheese sauce flavoured with english mustard and nutmeg may also be used. the dish is topped with grated cheese (sometimes mixed with bread crumbs) and baked in the oven to finish it.

Main

Chiftele

Chiftele, plural form of chiftea, are flat and round meatballs from romanian traditional cuisine. chiftele are usually made from minced pork, mixed with mashed potatoes and spices, then deep-fried. chiftele is served with pilaf or mashed potatoes. a variant mixing rice inside the meatball is called perişoare for sour soup, making ciorbă de perişoare. there is a recipe called chiftele de peşte (fish chiftele) consisting of fishcake made from carp.

Main

Chirino me kolokassi

Stewed pork with taro

Main

Chortosoupa

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. it dates to ancient history, and is a mass-produced food product in contemporary times.

Dessert, Sweet

Christmas cake

Christmas cake is a type of cake, often fruitcake, served at christmas time in many countries.

Main

Çibörek

Moon-shaped fried meat pie

Side, Snack, Appetizer

Çiğ köfte

Çiğ köfte (turkish pronunciation: [tʃiː cœfte]) or chee kofta is a kofta dish that is a regional specialty of turkish kurdistan in edessa. in aramaic and kurdish it is called ܐܰܟܺܝܢ/ acîn/ اجین. served as an appetizer or meze. it is closely related with kibbeh nayyeh from lebanese cuisine. çiğ köfte is common to kurdish cuisine and turkish cuisines, and is also found in the traditional cuisine of the urfalim jews. traditionally made with raw meat, there are vegetarian variations made with bulgur and in urfa, a local meatless version is made with scrambled eggs. in diyarbakır province locally prepared batches are sold by street vendors.

Breakfast

Çılbır

Çılbır is a turkish dish of poached eggs with yogurt (often with garlic mixed in).there are records of çılbır being eaten by ottoman sultans as far back as the 15th century. it is now common to serve the dish topped with melted butter infused with aleppo pepper, for which paprika can be substituted. in several balkan countries such as bosnia and herzegovina, montenegro and serbia, the turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. almost identical is the panagyurski style eggs dish in bulgaria.

Main

Çılbır

Çılbır is a turkish dish of poached eggs with yogurt (often with garlic mixed in).there are records of çılbır being eaten by ottoman sultans as far back as the 15th century. it is now common to serve the dish topped with melted butter infused with aleppo pepper, for which paprika can be substituted. in several balkan countries such as bosnia and herzegovina, montenegro and serbia, the turkish word çılbır is rendered as čimbur and refers to a fried eggs dish. almost identical is the panagyurski style eggs dish in bulgaria.

Side, Snack, Appetizer

Çökelek

Çökelek (azerbaijani: şor) is a fermented and acid/heat coagulated fresh cheese from turkey and azerbaijan. it can be produced from heating fermented buttermaking by-products such as buttermilk (yayıkaltı), though skimmed milk yogurt can also be used as a starting material. it can also be obtained from yayık ayranı through heat exposure. despite its similar appearance, it is distinct from lor, a form of curdled whey product similar to cottage cheese. keş, şor, ekşimik and minci are different local names associated with çökelek. according to sevan nişanyan, çökelek is etymologically turkic in origin. it has been postulated that çökelek had derived from the verb çök- (to coagulate, to sit in turkish) and the suffix -ak/-ek. oldest written record about the cheese could be dated to 15th century.

Drink

Commandaria

Commandaria (also called commanderia and coumadarka; greek: κουμανδαρία, κουμανταρία and cypriot greek κουμανταρκά) is an amber-coloured sweet dessert wine made in the commandaria region of cyprus on the foothills of the troödos mountains. commandaria is made from sun-dried grapes of the varieties xynisteri and mavro. while often a fortified wine, through its production method it often reaches high alcohol levels, around 15%, already before fortification. it represents an ancient wine style documented in cyprus back to 800 bc and has the distinction of being the world's oldest named wine still in production, with the name commandaria dating back to the crusades in the 12th century.

Main

Čorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Side, Snack, Appetizer

Çörek

Tsoureki (greek: τσουρέκι) also known as شوريك (arabic), choreg or "chorek" (armenian չորեկ, կաթնահունց), çörək (azerbaijani), çyrek (albanian), kozunak (bulgarian козунак), cozonac (romanian) or paskalya çöreği (turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. lampropsomo, a variation of tsoureki commonly called "greek easter bread," is made by greek communities during easter, not only in greece, but also in other countries with greek communities. it is also sometimes called armenian easter bread.

Dessert, Sweet

Cornulețe

Cornulețe are romanian and moldovan pastries aromatised with vanilla or rum extract/essence, as well as lemon rind, and stuffed with turkish delight, jam, chocolate, cinnamon sugar, walnuts, and/or raisins, with the shape representing a crescent. they are traditionally eaten during romanian holidays, especially during christmas time, or other special occasions.

Drink

Corona

Corona is a brand of beer produced by mexican brewery cervecería modelo and owned by belgian company ab inbev. it is the top-selling brand of imported beer in the united states. it is often served with a wedge of lime or lemon in the neck of the bottle to add tartness and flavor. the recipe for the mash bill includes corn as well as the barley malt and hops traditionally used for making beer. the brand's most popular variation is corona extra, a pale lager. it is one of the top-selling beers worldwide, and corona extra has been the top-selling imported drink in the u.s. since 1998.other variants of the corona beer brand include corona light, corona premier, and corona familiar. a variety of flavored hard seltzers marketed under the corona brand name was launched in march 2020.

Drink

Cosmopolitan

A cosmopolitan, or informally a cosmo, is a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed or sweetened lime juice.

Side, Snack, Appetizer

Courgette

The zucchini ( (listen); plural: zucchini or zucchinis), courgette (; plural: courgettes) or baby marrow (cucurbita pepo) is a summer squash, a vining herbaceous plant whose fruit are harvested when their immature seeds and epicarp (rind) are still soft and edible. it is closely related, but not identical, to the marrow; its fruit may be called marrow when mature. ordinary zucchini fruit are any shade of green, though the golden zucchini is a deep yellow or orange. at maturity, they can grow to nearly 1 metre (3 feet) in length, but they are normally harvested at about 15–25 cm (6–10 in).in botany, the zucchini's fruit is a pepo, a berry (the swollen ovary of the zucchini flower) with a hardened epicarp. in cookery, it is a vegetable, usually cooked and eaten as a savory dish or accompaniment. zucchini occasionally contain toxic cucurbitacins, making them extremely bitter, and causing severe gastero-enteric upsets. causes include stressed growing conditions, and cross pollination with ornamental squashes. zucchini descends from squashes first domesticated in mesoamerica over 7,000 years ago, but the zucchini itself was bred in milan in the late 19th century.

Side, Snack, Appetizer

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Dessert, Sweet

Cozonac

Cozonac (romanian: [kozoˈnak]) or kozunak (bulgarian: козунак [kozuˈnak]) is a special sweet leavened bread, traditional to southeastern europe, romania, bulgaria and serbia, north macedonia, greece, etc. rich in eggs, milk and butter, it is usually prepared for easter in romania, serbia, bulgaria, and mostly for every major holiday (christmas, easter, new year's day) in romania and moldova. the name comes from the bulgarian word for hair-коса/kosa, or greek: ϰοσωνάϰι kosōnáki, a diminutive form of ϰοσώνα kosṓna.cozonac was the sweet chosen to represent romania in the café europe initiative of the austrian presidency of the european union, on europe day 2006.

Main

Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

Side, Snack, Appetizer

Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

Main

Domates çorbası

Tomato soup is a soup with tomatoes as the primary ingredient. it can be served hot or cold, and may be made in a variety of ways. it may be smooth in texture, and there are also recipes that include chunks of tomato, cream, chicken or vegetable stock, vermicelli, chunks of other vegetables and meatballs.

Dessert, Sweet

Dondurma

Dondurma is a turkish mastic ice cream, typically including the ingredients cream, whipped cream, salep (ground-up tuber of an orchid), mastic (plant resin), and sugar. it is believed to originate from the city and region of maraş and hence also known as maraş ice cream.

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Main

Dürüm

A dürüm (turkish pronunciation: [dyˈɾym], "roll") or dürme is a turkish wrap that is usually filled with typical döner kebab ingredients. the wrap is made from lavash or yufka flatbreads. it is common as a street food in turkey but can also be found in sit-down restaurants.

Main

Egg fried rice

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. it is often eaten by itself or as an accompaniment to another dish. fried rice is a popular component of east asian, southeast asian and certain south asian cuisines, as well as a staple national dish of indonesia. as a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. [1] first developed during the sui dynasty in china and as such all fried rice dishes can trace their origins to chinese fried rice.many varieties of fried rice have their own specific list of ingredients. in greater china, common varieties include yangzhou fried rice and hokkien fried rice. japanese chāhan is considered a japanese chinese dish, having derived from chinese fried rice dishes. korean bokkeum-bap in general is not of korean chinese origin, although there is a korean chinese variety of bokkeum-bap. in southeast asia, similarly constructed indonesian, malaysian, and singaporean nasi goreng and thai khao phat are popular dishes. in the west, most restaurants catering to vegetarians have invented their own varieties of fried rice, including egg fried rice. fried rice is also seen on the menus of american restaurants offering cuisines with no native tradition of the dish. additionally, the cuisine of some latin american countries includes variations on fried rice, including ecuadorian chaulafan, peruvian arroz chaufa, cuban arroz frito, and puerto rican arroz mamposteao. fried rice is a common street food in asia. in some asian countries, small restaurants, street vendors and traveling hawkers specialize in serving fried rice. in indonesian cities it is common to find fried rice street hawkers moving through the streets with their food cart and stationing it in busy streets or residential areas. many southeast asian street food stands offer fried rice with a selection of optional garnishes and side dishes.

Dessert, Sweet

Ekmek kadayıfı

Ekmek kadayıfı is a bread pudding that was historically part of ottoman cuisine and in modern times remains part of the cuisines of the former ottoman empire. it is usually served with kaymak, a kind of clotted cream. in turkey it is considered a regional specialty of afyonkarahisar.

Side, Snack, Appetizer

Elies

Olives, for example, halkidiki, kalamata, nafplion, plum, throubes, tsakistes (cracked green olives)

Breakfast

Ellinikos kafes

Greek coffee, 3 ways of serving: vari glyko (strong and sweet), metrios (medium sweet), and sketos (no sugar)

Drink

Ellinikos kafes

Greek coffee, 3 ways of serving: vari glyko (strong and sweet), metrios (medium sweet), and sketos (no sugar)

Side, Snack, Appetizer

Erişte

Kesme or erişte is a type of egg noodle found in various turkic countries, iran and afghanistan. it is also found in turkish cuisine and is called erişte and “kesme” in modern standard turkish. the word itself is a nominalisation of the verb to cut or to slice, referring to the slicing of the dough involved in preparing the noodles. the term may refer to the noodles themselves, or the prepared dish made with them. kesme is traditionally a homemade dish, and not often found at restaurants or cafés. in turkey, kesme is also known as "erişte", and eaten generally in winter. it is made from flour, egg, water, salt and milk. these ingredients are worked into a dough, which is rolled out, cut, and dried in the sun or an oven after dried for a day.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Drink

ETKO

Main

Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

Main

Faki soupa

Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. dehulled yellow and red lentils disintegrate in cooking, making a thick soup. it is a staple food throughout europe, latin america and the middle east.

Dessert, Sweet

Fanouropita

Fanouropita is a sweet pie recipe from greek cuisine and is traditionally a lenten cake, also called "the lost and found cake." it is traditionally served in st. fanourios memorial day on august 27, given to greek orthodox believers as a blessing. fanouropita is oil-based and does not contain any butter or eggs so that it can be eaten on holy fasting days. believers offer the cake expecting "revelations" on objects, people, or to find something they are looking for. greece is known for its many traditions, but one custom which primarily stands out is in memory of saint fanourios. the most celebrated patron saint of lost things is commemorated by baking a cake.

Main

Fasolada

Fasolada (greek: φασολάδα) or fasoulada (greek: φασουλάδα) is a greek, mediterranean, and cypriot soup of dry white beans, olive oil, and vegetables. it is sometimes called the "national food of the greeks".fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. lima beans are sometimes used instead of white beans. recipes vary considerably, often including meat like bastırma and olive oil.

Main

Fasolakia

Green beans stewed in tomato sauce, may also contain vegetables, potatoes, meat (fasolakia me kreas)

Side, Snack, Appetizer

Fasolakia

Green beans stewed in tomato sauce, may also contain vegetables, potatoes, meat (fasolakia me kreas)

Side, Snack, Appetizer

Fava

Greek fava is a creamy yellow split pea purée or dip flavored with onion, garlic, olive oil and seasonings, top with herbs, onions, tomatoes, olive oil, serve with bread, pita bread

Side, Snack, Appetizer

Flaounes

Flaouna (greek: φλαούνα), (turkish: pilavuna, bitta), is a cheese-filled pastry from the island of cyprus, which may include raisins or be garnished with sesame seeds. flaounes are traditionally prepared for easter by orthodox cypriots and during ramadan by turkish cypriots. regional names for flaouna include vlaouna, fesoudki (greek:φεσούδκι) in karavas, and aflaouna in karpasia.

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

Frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

Freddo cappuccino

Two shots of espresso with steamed milk, ice and whipped cream

Drink

Freddo espresso

Two shots of espresso with sugar and ice

Side, Snack, Appetizer

Gammon

Gammon is the hind leg of pork after it has been cured by dry-salting or brining, which may or may not be smoked. strictly speaking, a gammon is the bottom end of a whole side of bacon (which includes the back leg), ham is just the back leg cured on its own. like bacon, it must be cooked before it can be eaten; in that sense gammon is comparable to fresh pork meat, and different from dry-cured ham like prosciutto. the term is mostly used in the united kingdom and ireland, while other dialects of english largely make no distinction between gammon and ham. ham hock, gammon hock, or knuckle, is the back end of the joint, and contains more connective tissue and sinew.in the united kingdom and ireland, joints of cooked gammon are often served at christmas. it can be found in most supermarkets either as a full joint or sliced into steaks, which can then be cooked via pan frying in a manner similar to bacon. the word 'gammon' is derived from the middle english word for 'ham', gambon, which is attested since the early 15th century and derived from old north french gambon, itself derived from old french jambon, which is identical to the modern french word for 'ham'. old french jambon is attested since the 13th century and is derived from old french jambe (gambe in old north french) which in turn is derived from the late latin gamba, meaning 'leg/hock of a horse/animal', which can ultimately be traced to greek kampe meaning 'a bending/a joint', which is from proto-indo-european *kamp- (“to bend; crooked”). in some english dialects a similarly derived 'gambol' refers to a 'leg'.

Side, Snack, Appetizer

Garides saganaki

Shrimp and cheese in tomato sauce

Side, Snack, Appetizer

Garidosalata

Shrimp salad, made with olives, feta, capers, pickled cucumbers, tomatoes

Main

Gemista

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

Side, Snack, Appetizer

Gigandes

White broad beans (butter beans), for example, cooked in tomato sauce

Main

Giouvetsi

Giouvetsi, yiouvetsi, or youvetsi (pronounced [ʝuˈvetsi]; from turkish güveç) is a greek dish made with chicken, lamb or beef and pasta, either kritharaki (orzo) or hilopites (small square noodles), and tomato sauce (usually spiced with allspice and sometimes cinnamon, cloves or bay leaves). other common ingredients include onions/shallots, garlic, beef stock, and red wine. it is characteristically baked in a clay pot, a güveç, and served with grated cheese. paula wolfert called it "one of the most famous of all greek island lamb dishes."

Dessert, Sweet

Glyko tou koutaliou

Spoon sweets, small fruits, fruit rinds, vegetables, nuts preserved in syrup

Side, Snack, Appetizer

Glyko Triantafyllo Agrou

Sweet syrup made from rosa damascena rose petals, from cyprus

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Dessert, Sweet

Gogoși

Gogoși (romanian: [ɡoˈɡoʃʲ]), known as pancove in transylvania and pampuște in bukovina, are romanian sweet pastries similar to filled doughnuts. gogoși is the plural form of the romanian word gogoașă ([ɡoˈɡo̯a.ʃə]). gogoși are pieces of dough shaped into a flattened sphere that are deep-fried in oil and optionally dusted with icing sugar. they have a fluffy and airy consistency, no hole and are often filled. gogoși fillings include chocolate, apricot jam, strawberry jam, cream cheese, or feta cheese.

Side, Snack, Appetizer

Gözleme

Gözleme is a savory turkish stuffed turnover. the dough is usually unleavened, and made only with flour, salt and water, but gözleme can be made from yeast dough as well. it is similar to bazlama, but is lightly brushed with butter or oil, whereas bazlama is prepared without fat. the dough is rolled thin, then filled with various toppings, sealed, and cooked over a griddle. gözleme may sometimes be made from prepackaged hand-rolled leaves of yufka dough.fillings for gözleme are numerous and vary by region and personal preference, and include a variety of meats (minced beef, chopped lamb, fresh or smoked seafood, sujuk, pastirma), vegetables (spinach, zucchini, eggplant, leek, chard, various peppers, onion, scallion, shallot, garlic), mushrooms (porcino, chanterelle, truffle), tubers (potatoes, yams, radish), cheeses (feta, turkish white cheese, lavaş, beyaz peynir, çökelek, kasseri, and kashkaval), as well as eggs, seasonal herbs, and spices.

Side, Snack, Appetizer

Graviera

Graviera (greek: γραβιέρα greek pronunciation: [ɣra.'vʝe.ra]) is a cheese from greece produced in various parts of greece, the main of which are: crete, lesbos, naxos and amfilochia. it resembles gruyère, a swiss cheese from whose name "graviera" is derived.graviera is greece's second most popular cheese after feta. made in wheels, the rind of the hard cheese is marked with the characteristic crisscross pattern of its draining cloth. there are various types of graviera produced in greece. graviera of crete is made from sheep's milk and ripened for at least five months. it is slightly sweet, with a pleasant burnt caramel flavor. the graviera of naxos, in contrast, is mostly made of cow's milk (80–100%). graviera can be sliced and eaten, fried as saganaki and eaten as a snack, grated and served over pasta dishes, baked in a casserole or used in salads (in cubes or shavings). it is widely available outside greece, where it can be purchased at large grocery stores, greek or ethnic markets, and specialty cheese shops, as well as online. gruyère can be used as a substitute, but graviera is homier.

Drink

Greek frappe

A frappé coffee, greek frappé, nescafé frappé, or just frappé (greek: φραπέ, frapé, [fraˈpe]) is a greek iced coffee drink made from instant coffee (generally, spray-dried nescafé), water, sugar, and milk. the word is often written frappe (without an accent). the frappé was invented through experimentation by dimitris vakondios, a nescafe representative, in 1957 in thessaloniki. frappés are among the most popular forms of coffee in greece and cyprus and have become a hallmark of postwar outdoor greek coffee culture.

Drink

Guinness

Guinness () is an irish dry stout that originated in the brewery of arthur guinness at st. james's gate, dublin, ireland, in 1759. it is one of the most successful alcohol brands worldwide, brewed in almost 50 countries, and available in over 120. sales in 2011 amounted to 850 million litres (190,000,000 imp gal). in spite of declining consumption since 2001, it is the best-selling alcoholic drink in ireland where guinness & co. brewery makes almost €2 billion worth of beer annually. the guinness storehouse is a tourist attraction at st. james's gate brewery in dublin, ireland. since opening in 2000, it has received over 20 million visitors. guinness's flavour derives from malted barley and roasted unmalted barley, a relatively modern development, not becoming part of the grist until the mid-20th century. for many years, a portion of aged brew was blended with freshly brewed beer to give a sharp lactic acid flavour. although guinness's palate still features a characteristic "tang", the company has refused to confirm whether this type of blending still occurs. the draught beer's thick, creamy head comes from mixing the beer with nitrogen and carbon dioxide.the company moved its headquarters to london at the beginning of the anglo-irish trade war in 1932. in 1997, guinness plc merged with grand metropolitan to form the multinational alcoholic-drinks producer diageo plc, based in london.

Dessert, Sweet

Güllaç

Güllaç (pronounced [ɟylˈlatʃ]) is a turkish dessert made with milk, pomegranate and a special kind of pastry. it is consumed especially during ramadan.güllaç is considered by some as being the origin of baklava. the similarities between the two desserts are many, such as the use of thin layers of dough and nuts in between. güllaç dough is now prepared with corn starch and wheat flour, although originally it was made only with wheat starch. güllaç contains walnuts between the layers that are put in milk. its first known mention is in a 14th-century book, yinshan zhenyao (飮膳正要), a food and health manual written by hu sihui (忽思慧), a physician to the mongol court of the yuan dynasty. the book documents primarily mongol and turkic dishes that exhibit a limited amount of chinese influence.güllaç was used for making güllaç lokması and güllaç baklavası, old turkish desserts made during the ottoman period in turkey.

Main

Güveç

Meat and vegetable stew or casserole cooked in earthenware pots of the same name

Main

Gyro

Gyros—in some regions, chiefly north america, anglicized as a gyro (; greek: γύρος, romanized: yíros/gyros, lit. 'turn', pronounced [ˈʝiros])—is a food item of greek origin made from meat cooked on a vertical rotisserie and served wrapped or stuffed in pita bread, along with ingredients such as tomato, onion, fried potatoes, and tzatziki. in greece, it is normally made with pork or sometimes with chicken, whilst beef and lamb are also used in other countries.

Side, Snack, Appetizer

Halloumi

Halloumi or haloumi () is a traditional cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. its texture is described as squeaky. it has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.halloumi is often associated with the island of cyprus, where it has been produced by a multi-ethnic population for many centuries. it is also popular throughout the eastern mediterranean. it became widely available in turkey after 2000. by 2013, demand in the united kingdom had surpassed that in every other european country except cyprus.in the united states, halloumi is a registered trademark owned by the government of cyprus, while in the uk it is owned by the foundation for the protection of the traditional cheese of cyprus named halloumi. it is also protected as a geographical indication in the eu, as a protected designation of origin (pdo), which means within the eu only products made in certain parts of cyprus can be called "halloumi". pdo protection for halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Side, Snack, Appetizer

Haydari

Haydari is a type of yogurt dish similar to a thick cacık, made from certain herbs and spices, combined with garlic and yogurt. it differs from cacık in that the recipe contains no cucumber and calls for strained yogurt or labne. it is served purely as a meze, being more pungently appetizing - by virtue of being saltier, more acidic and of a thicker consistency - than cacık.

Drink

Heineken

Heineken lager beer (dutch: heineken pilsener), or simply heineken (pronounced [ˈɦɛinəkə(n)]) is a pale lager beer with 5% alcohol by volume produced by the dutch brewing company heineken n.v. heineken beer is sold in a green bottle with a red star.