72 Dishes

Side, Snack, Appetizer

Sujuk

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several balkan, middle eastern and central asian cuisines. sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in bulgaria, kazakhstan and kyrgyzstan.

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Sur et

Salted and smoked horse meat

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Chechil

Chechil (armenian: չեչիլ) or chechili (georgian: ჩეჩილი) is a brined string cheese, popular in armenia and georgia. it has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. chechil is made from pasteurized cow milk and is low in fat. its taste is salty, very chewy, and with a smoky flavor to it. its consistency is firm and smooth.chechil is one of the cheeses produced in the armenian highlands and is also called husats or tel. it is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". the cheese is often sold braided in thick ropes. curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. in the western world, chechil panir is often called armenian string cheese. armenian refugees who settled in syria after the armenian genocide of 1915 introduced it in the country. in turkey, checil is called çeçil or tel peyniri, and is widely popular being specifically produced in erzurum and in ardahan. in russia, it is very popular as a pairing to beer in bars. it is also popular in central asia and eastern europe. chechil is also produced in the usa under the name chechil, rather than chechili. in the uk, meskhuri chechili is a "protected geographical indication" by agreement between the uk and georgian governments.chechil is matured in brine and often smoked before consumption. it is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins. nutrient content: fat — 5–10% water — 58–60% salt — 4–8%because of its low fat content, chechil is often considered and used as diet food.

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Circassian

Circassian cheese (adyghe: адыгэ къуае adyghe pronunciation: [aːdəɣa qʷaːja], russian: адыгейский сыр adygeyskiy syr, is a cheese found across the north caucasus, the levant and other areas with a circassian diaspora. the cheese is prepared with raw cow, sheep and/or goats milk (adyghean cheese - only with cow milk) and molded into a wooden basket. circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled. circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven. there is also a fumed circassian cheese.there is an annual festival for circassian cheese in maykop, the capital of the republic of adyghea, russia, held during the circassian cultural festival with participants from different regions in the north caucasus, competing in producing the best types of circassian cheese.

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Quark

Quark or quarg is a type of fresh dairy product made from milk. the milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. it can be classified as fresh acid-set cheese. traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. it is soft, white and unaged, and usually has no salt added. it is traditional in the cuisines of baltic, germanic and slavic-speaking countries. dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. in germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in eastern europe cottage cheese is usually viewed as a type of quark (e.g. russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). quark is similar to french fromage blanc, indian paneer, and the queso fresco/queijo fresco made in the iberian peninsula and in some latin american countries. it is distinct from italian ricotta because ricotta (italian "recooked") is made from scalded whey. quark is somewhat similar to yogurt cheeses such as the south asian chak(k)a, bengali chhena, the arabic labneh, and the central asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

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Sulguni

Sulguni (georgian: სულგუნი, სულუგუნი sulguni, suluguni; svan: სჷლგინ, ლჷჯმარე selgin, lejmare; mingrelian: სელეგინ selegin) is a brined georgian cheese from the svaneti and samegrelo regions. it has a sour, moderately salty flavor, a dimpled texture, and an elastic consistency; these attributes are the result of the process used, as is the source of its nickname "pickle cheese". its color ranges from white to pale yellow. sulguni is often deep-fried, which masks its odor. it is often served in wedges. a typical sulguni cheese is shaped as a flat disc, 2.5 to 3.5 centimeters thick. it weighs 0.5 to 1.5 kg (1.1 to 3.3 lb) and contains 50% water and between 1% and 5% salt. dry fat content averages 45%. sulguni is produced only of natural ingredients: normalized cow milk by clotting by rennet with pure cultures of lactic bacteria.

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Tvorog

Farmer's cheese, an acid-set cheese, similar to yogurt or cream cheese, serve with sugar, honey or jam

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Kurt

Dried balls of cheese, dried cheese curd, made by straining soured milk and drying it in the sun

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Kapusta

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

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Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

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Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

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Baklazhannaya ikra

Roasted eggplant spread or dip, serve with toast, bread, vegetables

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Chrain

Chrain (czech: křen; slovak: chren; german: meerrettich or kren; polish: chrzan; romanian: hrean; russian: хрен, romanized: khren; ukrainian: хрiн, romanized: khrin; yiddish: כריין, romanized: khreyn; hebrew: חזרת, romanized: khazeret; meaning "horseradish" in all these languages) is a spicy paste made of grated horseradish. it is a common condiment for meat and fish dishes in eastern and central european cuisines (slovene, northern croatian, belarusian, czech, slovak, german (especially bavarian), polish, romanian, latvian, lithuanian, russian, ukrainian and ashkenazi jewish cuisine). chrain comes from yiddish כריין, which is in turn a loanword from slavic languages.there are two common forms of chrain in the slavic and ashkenazi jewish cuisines. white chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. these types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to jewish dietary law. in contrast, many central european varieties include cream, while some russian recipes call for chrain with smetana (sour cream). there are also varieties including apples, lingonberry, cranberry and oranges. the use of chrain in eastern and central european cuisines jewish communities is ancient, and is first attested in writing from the 12th century. though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment. in eastern and central european cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.

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Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of east, south and southeast asia. in some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.the pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. the colours of such pastes range from light tan to reddish brown and dark brown. the differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. the paste is also the main ingredient of hoisin sauce.due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. this is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.

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Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

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Khrenovina

Khrenovina sauce (russian: хреновина) is a spicy horseradish sauce served with a main course, popular in siberia. it is prepared by blending fresh tomatoes, horseradish, garlic and salt. ground black pepper, ground paprika, sweet bell pepper, vinegar, and sugar may also be added. it may be served with traditional russian meat dishes, including pelmeni. the sauce is sometimes also called khrenodyor (radish-throttler), gorlodyor (throat-throttler), , vyrviglaz (yank-out-the-eye) or flame. the sauce can be kept in a refrigerator for a long time without preservatives if stored in a sealed jar. increasing the amount of horseradish and garlic used extends the length of time for which it can be stored.

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Mayonnaise

Mayonnaise (uk: ; us: ), colloquially referred to as "mayo", is a thick, cold, and creamy sauce or dressing commonly used on sandwiches, hamburgers, composed salads, and french fries. it also forms the base for various other sauces, such as tartar sauce, fry sauce, remoulade, salsa golf, and rouille.mayonnaise is an emulsion of oil, egg yolk, and an acid, either vinegar or lemon juice; there are many variants using additional flavorings. the color varies from near-white to pale yellow, and its texture from a light cream to a thick gel. commercial eggless imitations are made for those who avoid chicken eggs because of egg allergies, to limit dietary cholesterol, or because they are vegans.

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Tartar sauce

Tartar sauce (french: sauce tartare; spelled tartare sauce in the uk, ireland, new zealand, australia, fiji, south africa) is a condiment made of mayonnaise, chopped pickles, capers and herbs such as tarragon and dill. tartar sauce can also be enhanced with the addition of other varieties of herbs, lemon juice, or olives. it is most often served with seafood dishes such as fish and chips, fish sandwiches, fish fingers, fried oysters and calamari.

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Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

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Ragù alla bolognese

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Sesame oil

Sesame oil is an edible vegetable oil derived from sesame seeds. the oil is one of the earliest-known crop-based oils. worldwide mass modern production is limited due to the inefficient manual harvesting process required to extract the oil. oil made from raw seeds, which may or may not be cold-pressed, is used as a cooking oil. oil made from toasted seeds is used for its distinctive nutty aroma and taste, although it may be unsuitable for frying, which makes it taste burnt and bitter.

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Shyrtyldak

Melted fat mixed with sugar, used as a spread for bread, serve with tea

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Soy sauce

Soy sauce (also called simply soy in american english and soya sauce in british english) is a liquid condiment of chinese origin, traditionally made from a fermented paste of soybeans, roasted grain, brine, and aspergillus oryzae or aspergillus sojae molds. it is considered to contain a strong umami taste. soy sauce in its current form was created about 2,200 years ago during the western han dynasty of ancient china, and it has spread throughout east and southeast asia where it is used in cooking and as a condiment.

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Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

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Sushi vinegar

Sushi vinegar is made with rice wine vinegar, sugar and salt, and is mixed with rice that is used in sushi

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Sushi rice

Short-grained white rice mixed with rice vinegar, salt and sugar, used to make sushi

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Sievers Apple

Malus sieversii is a wild apple native to the mountains of central asia in southern kazakhstan. it has recently been shown to be the primary ancestor of most cultivars of the domesticated apple (malus domestica). it was first described as pyrus sieversii due to its similarities with pears in 1833 by carl friedrich von ledebour, a german naturalist who saw them growing in the altai mountains.malus sieversii grows in many different habitats. they prefer high temperatures and short winters, but they are also found in the tian shan mountains with long and harsh winters. they are distributed mainly within the yili valley as the damp climate is suitable for their growth.it is a deciduous tree growing 5 to 12 metres (16 to 39 ft), very similar in appearance to the domestic apple. its pollen grains vary in size and are seen to be ovular when dry and spherical when swelled with water. its fruit is the largest of any species of malus except domestica, up to 7 cm in diameter, equal in size to many modern apple cultivars. unlike domesticated varieties, its leaves go red in autumn: 62.2% of the trees in the wild do this compared to only 2.8% of the regular apple plant or the 2,170 english cultivated varieties. the species is now considered vulnerable to extinction.