37 Dishes

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

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Drink

Katyk

Sour milk

Drink

Kefir

Kefir (also spelled as kephir or kefier, russian: кефир; adyghe: къундэпс; karachay-balkar: гыпы) ( kə-feer) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. the drink originated in the north caucasus, in particular the elbrus region along the upper mountainous sections of circassia, karachay and balkaria from where it came to russia, and from there it spread to europe and the united states, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.the principal human benefit of consuming kefir, rather than the milk that it is produced from, is that adults often lose the ability to digest lactose and therefore may have difficulty or digestive problems absorbing the nutrients and minerals usually present in animal milk; kefir converts milk into a low-lactose beverage that still retains all of milk's nutritional benefits. the dense concentration of certain bacteria and yeast in kefir is also believed to aid digestion in much the same way that yoghurt does.the world's largest kefir producer is russia, followed by poland. kefir is a breakfast, lunch, and dinner drink popular across belarus, estonia, hungary, latvia, lithuania, poland, romania, russia, and ukraine - where it is known as an affordable health drink. it is also known in norway, sweden, and finland, where fermented milk drinks are common, such as surmjølk/surmjölk. kefir is common particularly among russian and estonian minorities) . in south slavic countries kefir is consumed at any time of the day, especially with zelnik/zeljanica, burek and banitsa/gibanica, as well as in cold soups served in the summer.

Drink

Kompot

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. it is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. kompot is popular in central and eastern european countries as well as in southern europe.

Drink

Kompot

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. it is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. kompot is popular in central and eastern european countries as well as in southern europe.

Drink

Koryktyk

Boiled and thickened milk

Drink

Kumis

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Drink

Kumis

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Drink

Kvass

Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. it may be flavoured with berries, fruits, herbs or honey. kvass stems from the northeastern part of europe, where the grain production is thought to have been insufficient for beer to become a daily drink. the first written mention of kvass is found in the rus' primary chronicle, describing the celebration of vladimir the great's baptism in 996. in the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. in industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. it is a popular drink in russia, ukraine, poland, baltic countries, finland and some parts of china.

Drink

Samohon

Horilka (ukrainian: горілка, belarusian: гарэлка, romanian: horincă) is a ukrainian alcoholic beverage. the word horilka may also be used in a generic sense in the ukrainian language to mean vodka or other strong spirits and etymologically is similar to the ukrainian word for burning - hority. home-distilled horilka, moonshine, is called samohon (ukrainian: самогон, literally 'self-distillate' or 'self-run' - almost identical to the russian and polish: samogon). horilka is usually distilled from grain (usually wheat or rye), though it can, exceptionally, also be distilled from potatoes, honey, sugar beets etc. one type of horilka, called pertsivka (ukrainian: перцівка), is horilka with chili peppers. historically, outside ukraine, pertsivka is generally referred to when people speak of horilka, although pertsivka itself is just one type of horilka. it is believed that horilka was not as strong as today with about 20 percent alcohol by volume (40 proof). however, today nearly all industrially produced horilka is 40 percent (80 proof).

Drink

Sbiten

Sbiten (russian: сбитень) or vzvar (взвар) is a traditional east slavic (russian, belarusian, ukrainian) hot winter beverage. it has a dark purple appearance and, depending on the recipe, can be very spicy and/or very sweet. it used to have the reputation of a russian glühwein, although it normally contains no alcohol. modern sbiten can also be served cold during the summer or added to tea or coffee.

Drink

Sheep milk

Sheep's milk (or ewes' milk) is the milk of domestic sheep. it is commonly used to make cultured dairy products such as cheese. some of the most popular sheep cheeses include feta (greece), ricotta (italy), and roquefort (france).

Drink

Shubat

Chal, or shubat (kazakh: шұбат, pronounced [ɕʊˈbɑt]), is a turkic (especially turkmen, uzbek and kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in central asia — particularly in kazakhstan, uzbekistan and turkmenistan. in kazakhstan the drink is known as shubat, and is a staple summer food. due to preparation requirements and perishable nature, chal has proved difficult to export. agaran (fermented cream) is collected from the surface of chal.

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Sut

Milk, typically boiled, sometimes added to tea

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Suzbe

Strained and thickened sour milk

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Tea

Tea is an aromatic beverage prepared by pouring hot or boiling water over cured or fresh leaves of camellia sinensis, an evergreen shrub native to china, india and other east asian countries. tea is also rarely made from the leaves of camellia taliensis. after water, it is the most widely consumed drink in the world. there are many different types of tea; some have a cooling, slightly bitter, and astringent flavour, while others have vastly different profiles that include sweet, nutty, floral, or grassy notes. tea has a stimulating effect in humans primarily due to its caffeine content.tea plants are native to east asia and probably originated in the borderlands of southwestern china and northern burma. an early credible record of tea drinking dates to the third century ad, in a medical text written by hua tuo. it was popularised as a recreational drink during the chinese tang dynasty, and tea drinking subsequently spread to other east asian countries. portuguese priests and merchants introduced it to europe during the 16th century. during the 17th century, drinking tea became fashionable among the english, who started to plant tea on a large scale in india. the term herbal tea refers to drinks not made from camellia sinensis. they are the infusions of fruit, leaves, or other plant parts, such as steeps of rosehip, chamomile, or rooibos. these may be called tisanes or herbal infusions to prevent confusion with tea made from the tea plant.

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Derbes

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Karagandinskoye

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Linebrew

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Shymkentskoye

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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).

Drink

Long Island Iced Tea

A long island iced tea or long island ice tea is a type of cocktail typically made with vodka, tequila, light rum, triple sec, gin, and a splash of cola, which gives the drink the same amber hue as iced tea.the drink has a much higher alcohol concentration (approximately 22 percent) than most highball drinks due to the relatively small amount of mixer.

Drink

Margarita

A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. the drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). the drink is generally served in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass.

Drink

Martini

The martini is a cocktail made with gin and vermouth, and garnished with an olive or a lemon twist. over the years, the martini has become one of the best-known mixed alcoholic beverages. a popular variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit.

Drink

Mojito

Mojito (; spanish: [moˈxito]) is a traditional cuban highball. the cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.when preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. the mixture is then gently mashed with a muddler. the mint leaves should only be bruised to release the essential oils and should not be shredded. then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. finally, the drink is topped with crushed ice and sparkling soda water. mint leaves and lime wedges are used to garnish the glass. the mojito is one of the most famous rum-based highballs. there are several versions of the mojito.

Drink

Screwdriver

A screwdriver is a popular alcoholic highball drink made with orange juice and vodka. in the uk, it is referred to as a "vodka and orange". while the basic drink is simply the two ingredients, there are many variations. many of the variations have different names in different parts of the world.

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Tequila Sunrise

The tequila sunrise is a cocktail made of tequila, orange juice, and grenadine syrup. it's served unmixed in a tall glass. the modern drink originates from sausalito, california, in the early 1970s after an earlier one created in the 1930s in phoenix, arizona. the cocktail is named for its appearance when served—with gradations of color resembling a sunrise.

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".

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Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

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Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

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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.

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Latte

Caffè latte (italian: [kafˌfɛ lˈlatte]), often shortened to just latte () in english, is a coffee beverage of italian origin made with espresso and steamed milk. variants include the chocolate-flavored mocha or replacing the coffee with another beverage base such as masala chai (spiced indian tea), mate, matcha, turmeric, or rooibos; other types of milk, such as soy milk or almond milk, are also used. the term comes from the italian caffellatte or caffè latte, from caffè e latte, literally "coffee and milk"; in english orthography either or both words sometimes have an accent on the final e (a hyperforeignism in the case of *latté, or to indicate it is pronounced, not the more-common silent final e of english). in northern europe and scandinavia, the term café au lait has traditionally been used for the combination of espresso and milk. in france, café latte is from the original name of the beverage (caffè latte); a combination of espresso and steamed milk equivalent to a "latte" is in french called grand crème and in german milchkaffee or (in austria) wiener melange.

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Robusta

Coffea canephora (syn. coffea robusta, commonly known as robusta coffee) is a species of coffee that has its origins in central and western sub-saharan africa. it is a species of flowering plant in the family rubiaceae. though widely known as coffea robusta, the plant is scientifically identified as coffea canephora, which has two main varieties, robusta and nganda.coffea robusta represents 43% of global coffee production, with coffea arabica constituting most of the remainder. there are several differences between the composition of coffee beans from c. arabica and c. robusta. beans from c. robusta tend to have lower acidity, more bitterness, and a more woody and less fruity flavor compared to c. arabica beans.

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Champagne

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

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Champansky

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.