12 Dishes

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.

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.

Breakfast

Ellinikos kafes

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

Breakfast

Katmer

Filo pastry made with kaymak (clotted cream), poppy paste, pistachios

Breakfast

Koulouria

Bread rings covered in toasted sesame seeds, a common street snack and breakfast food

Breakfast

Menemen

Menemen is a popular traditional turkish dish which includes eggs, tomato, green peppers, and spices such as ground black and red pepper cooked in olive oil. menemen may be made with onions, but the addition of onions is often debated and is more common when menemen is eaten as a main dish, rather than at breakfast. the dish is similar to shakshouka. menemen is commonly eaten for breakfast and served with bread. its name originates from a small town in izmir province.

Breakfast

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Breakfast

Pogača

Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia. found in the cuisines of the balkans, it can be leavened or unleavened, though the latter is considered more challenging to make. it is generally made from wheat flour, but barley and sometimes rye may be added. it can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Breakfast

Strapatsada

Strapatsada (greek: στραπατσάδα) is a popular dish in many regions of greece, due to the availability and low cost of its ingredients (fresh tomatoes, eggs and olive oil). it is often prepared "on the spot" and served for lunch or a light snack; however, it can also be served cold. the dish is also known as kagianas, koskosela (in cyclades) or menemeni. preparing strapatsada is quick and easy: the chopped or pureed tomatoes are cooked in a frying pan with olive oil and pepper until they become a thick sauce. the beaten eggs are then added and stirred to a boil. feta cheese can optionally be added just before turning off the heat (salt is usually not necessary if feta is used). oregano, thyme or other dried herbs can be used as seasoning.the dish is especially popular in the summer, when fresh tomatoes abound. the name comes from the italian word "strapazzare" which means breaking an egg and mix it all while cooking.

Breakfast

Tiganites

Sweet or savory pancakes, commonly topped with honey and cinnamon, cheese, fruit, nuts or vegetables, common during the feast days of saint spyridon and saint andrew

Breakfast

Tiropita

Tiropita or tyropita (greek: τυρóπιτα, "cheese-pie") is a greek pastry made with layers of buttered phyllo and filled with a cheese-egg mixture. it is served either in an individual-size free-form wrapped shape, or as a larger pie that is portioned. when made with kasseri cheese, it may be called kasseropita (κασερόπιτα).spanakotiropita is filled with spinach and cheese; cf. spanakopita.

Breakfast

Yogurt

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".