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70 relations: Albanian language, Avgolemono, Bacon, Balkan cuisine, Beef, Black pepper, Bosnian language, Bread, Bread roll, Broth, Bulgaria, Bulgarian cuisine, Bulgarian language, Carrot, Ciorbă, Clubbing (subculture), Croatian cuisine, Croatian language, Cyrillic script, Czech cuisine, Dinner, Eastern European cuisine, Flour, Garlic, Gastrointestinal tract, German cuisine, Greek cuisine, Hangover, Hungarian cuisine, Laurus nobilis, List of soups, Macedonian cuisine, Marjoram, Meat, Meatball, Mujdei, Nutmeg, Offal, Onion, Ottoman Turks, Paprika, Parsley, Persian language, Poland, Polish cuisine, Polish language, Pork, Rakı, Romanian cuisine, Romanian language, ..., Roux, Salt, Serbia, Serbian language, Slovak cuisine, Slovak language, Smetana (dairy product), Sopa de mondongo, Soup, South Slavic languages, Stew, Taverna, Tripe, Tripes à la mode de Caen, Turkey, Turkish cuisine, Turkish language, Warsaw, Władysław II Jagiełło, Zamość. Expand index (20 more) »
Albanian language
Albanian (shqip, or gjuha shqipe) is a language of the Indo-European family, in which it occupies an independent branch.
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Avgolemono
Avgolemono, avgolémono (from αυγολέμονο or αβγολέμονο) or egg-lemon sauce, is a family of sauces and soups made with egg yolk and lemon juice mixed with broth, heated until they thicken.
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Bacon
Bacon is a type of salt-cured pork.
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Balkan cuisine
Balkan cuisine may refer to.
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Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
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Black pepper
Black pepper (Piper nigrum) is a flowering vine in the family Piperaceae, cultivated for its fruit, which is usually dried and used as a spice and seasoning, known as a peppercorn.
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Bosnian language
The Bosnian language (bosanski / босански) is the standardized variety of Serbo-Croatian mainly used by Bosniaks.
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Bread
Bread is a staple food prepared from a dough of flour and water, usually by baking.
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Bread roll
A roll is a small, often round loaf of bread served as a meal accompaniment (eaten plain or with butter).
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Broth
Broth is a savory liquid made of water in which bones, meat, fish, or vegetables have been simmered.
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Bulgaria
Bulgaria (България, tr.), officially the Republic of Bulgaria (Република България, tr.), is a country in southeastern Europe.
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Bulgarian cuisine
Bulgarian cuisine (translit) is a representative of the cuisine of Eastern Europe.
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Bulgarian language
No description.
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Carrot
The carrot (Daucus carota subsp. sativus) is a root vegetable, usually orange in colour, though purple, black, red, white, and yellow cultivars exist.
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Ciorbă
Ciorbă, from Persian shorba (شوربا) is a general Romanian word describing sour soups consisting of various vegetables and meat.
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Clubbing (subculture)
Clubbing (also known as club culture, related to raving) is the custom of visiting and gathering socially at nightclubs (discotheques, discos or just clubs) and festivals.
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Croatian cuisine
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition.
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Croatian language
Croatian (hrvatski) is the standardized variety of the Serbo-Croatian language used by Croats, principally in Croatia, Bosnia and Herzegovina, the Serbian province of Vojvodina and other neighboring countries.
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Cyrillic script
The Cyrillic script is a writing system used for various alphabets across Eurasia (particularity in Eastern Europe, the Caucasus, Central Asia, and North Asia).
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Czech cuisine
Czech cuisine (česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries.
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Dinner
Dinner usually refers to the most significant meal of the day, which can be at noon or in the evening.
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Eastern European cuisine
Eastern European cuisine encompasses many different cultures, ethnicities, languages, and histories of Eastern Europe.
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Flour
Flour is a powder made by grinding raw grains or roots and used to make many different foods.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Gastrointestinal tract
The gastrointestinal tract (digestive tract, digestional tract, GI tract, GIT, gut, or alimentary canal) is an organ system within humans and other animals which takes in food, digests it to extract and absorb energy and nutrients, and expels the remaining waste as feces.
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German cuisine
The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region.
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Greek cuisine
Greek cuisine (Ελληνική κουζίνα, Elliniki kouzina) is a Mediterranean cuisine.
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Hangover
A hangover is the experience of various unpleasant physiological and psychological effects following the consumption of alcohol, such as wine, beer and distilled spirits.
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Hungarian cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.
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Laurus nobilis
Laurus nobilis is an aromatic evergreen tree or large shrub with green, glabrous (smooth and hairless) leaves, in the flowering plant family Lauraceae.
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List of soups
This is a list of notable soups.
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Macedonian cuisine
Macedonian cuisine (Македонска кујна, Makedonska kujna), an aspect of Balkan cuisine, is the traditional cuisine of the Macedonia.
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Marjoram
Marjoram (Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors.
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Meat
Meat is animal flesh that is eaten as food.
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Meatball
A meatball is ground meat rolled into a small ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning.
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Mujdei
Mujdei (plural: mujdeie) is a spicy Romanian sauce.
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Nutmeg
Nutmeg is the seed or ground spice of several species of the genus Myristica.
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Offal
Offal, also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Ottoman Turks
The Ottoman Turks (or Osmanlı Turks, Osmanlı Türkleri) were the Turkish-speaking population of the Ottoman Empire who formed the base of the state's military and ruling classes.
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Paprika
Paprika (US English more commonly, British English more commonly) is a ground spice made from dried red fruits of the larger and sweeter varieties of the plant Capsicum annuum, called bell pepper or sweet pepper.
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Parsley
Parsley or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae, native to the central Mediterranean region (southern Italy, Greece, Portugal, Spain, Malta, Morocco, Algeria, and Tunisia), naturalized elsewhere in Europe, and widely cultivated as an herb, a spice, and a vegetable.
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Persian language
Persian, also known by its endonym Farsi (فارسی), is one of the Western Iranian languages within the Indo-Iranian branch of the Indo-European language family.
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Poland
Poland (Polska), officially the Republic of Poland (Rzeczpospolita Polska), is a country located in Central Europe.
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Polish cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland.
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Polish language
Polish (język polski or simply polski) is a West Slavic language spoken primarily in Poland and is the native language of the Poles.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Rakı
Raki or rakı is an unsweetened, occasionally (depending on area of production) anise-flavored, alcoholic drink that is popular in Albania and Greece (where it is distinctly different and comes as an unflavoured distillate, unlike its Turkish counterpart), Iran, Turkic countries, and in the Balkan countries as an apéritif.
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Romanian cuisine
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character.
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Romanian language
Romanian (obsolete spellings Rumanian, Roumanian; autonym: limba română, "the Romanian language", or românește, lit. "in Romanian") is an East Romance language spoken by approximately 24–26 million people as a native language, primarily in Romania and Moldova, and by another 4 million people as a second language.
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Roux
Roux is flour and fat cooked together and used to thicken sauces.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Serbia
Serbia (Србија / Srbija),Pannonian Rusyn: Сербия; Szerbia; Albanian and Romanian: Serbia; Slovak and Czech: Srbsko,; Сърбия.
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Serbian language
Serbian (српски / srpski) is the standardized variety of the Serbo-Croatian language mainly used by Serbs.
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Slovak cuisine
Slovak cuisine varies slightly from region to region across Slovakia.
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Slovak language
Slovak is an Indo-European language that belongs to the West Slavic languages (together with Czech, Polish, and Sorbian).
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Smetana (dairy product)
Smetana is one of the names for a range of sour creams from Central and Eastern Europe.
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Sopa de mondongo
Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro (coriander), garlic or root vegetables.
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Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, juice, water, or another liquid.
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South Slavic languages
The South Slavic languages are one of three branches of the Slavic languages.
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Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy.
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Taverna
A taverna (Greek: ταβέρνα) is a small Greek restaurant that serves Greek cuisine.
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Tripe
Tripe is a type of edible lining from the stomachs of various farm animals.
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Tripes à la mode de Caen
Tripes à la mode de Caen is a traditional dish of the cuisine of Normandy, France.
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Turkey
Turkey (Türkiye), officially the Republic of Turkey (Türkiye Cumhuriyeti), is a transcontinental country in Eurasia, mainly in Anatolia in Western Asia, with a smaller portion on the Balkan peninsula in Southeast Europe.
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Turkish cuisine
Turkish cuisine (Turkish: Türk mutfağı) is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines.
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Turkish language
Turkish, also referred to as Istanbul Turkish, is the most widely spoken of the Turkic languages, with around 10–15 million native speakers in Southeast Europe (mostly in East and Western Thrace) and 60–65 million native speakers in Western Asia (mostly in Anatolia).
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Warsaw
Warsaw (Warszawa; see also other names) is the capital and largest city of Poland.
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Władysław II Jagiełło
Jogaila (later Władysław II JagiełłoHe is known under a number of names: Jogaila Algirdaitis; Władysław II Jagiełło; Jahajła (Ягайла). See also: Names and titles of Władysław II Jagiełło. (c. 1352/1362 – 1 June 1434) was the Grand Duke of Lithuania (1377–1434) and then the King of Poland (1386–1434), first alongside his wife Jadwiga until 1399, and then sole King of Poland. He ruled in Lithuania from 1377. Born a pagan, in 1386 he converted to Catholicism and was baptized as Władysław in Kraków, married the young Queen Jadwiga, and was crowned King of Poland as Władysław II Jagiełło. In 1387 he converted Lithuania to Christianity. His own reign in Poland started in 1399, upon the death of Queen Jadwiga, and lasted a further thirty-five years and laid the foundation for the centuries-long Polish–Lithuanian union. He was a member of the Jagiellonian dynasty in Poland that bears his name and was previously also known as the Gediminid dynasty in the Grand Duchy of Lithuania. The dynasty ruled both states until 1572,Anna Jagiellon, the last member of royal Jagiellon family, died in 1596. and became one of the most influential dynasties in late medieval and early modern Central and Eastern Europe. During his reign, the Polish-Lithuanian state was the largest state in the Christian world. Jogaila was the last pagan ruler of medieval Lithuania. After he became King of Poland, as a result of the Union of Krewo, the newly formed Polish-Lithuanian union confronted the growing power of the Teutonic Knights. The allied victory at the Battle of Grunwald in 1410, followed by the Peace of Thorn, secured the Polish and Lithuanian borders and marked the emergence of the Polish–Lithuanian alliance as a significant force in Europe. The reign of Władysław II Jagiełło extended Polish frontiers and is often considered the beginning of Poland's Golden Age.
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Zamość
Zamość (Yiddish: זאמאשטש Zamoshtsh) is a city in southeastern Poland, situated in the southern part of Lublin Voivodeship (since 1999), about from Lublin, from Warsaw and from the border with Ukraine.
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Redirects here:
Beef tripe stew, Ciorba de burta, Ciorbă de burtă, Dršťkovka, Fileki, Flaczki, Flaki, Iskembe, Iskembe Corbas, Iskembe Corbasi, Iskembe corbasi, Iskembe soup, Işkembe, Işkembe çorbası, Patsas, Patsás, Schkembe chorba, Shkembe, Shkembe chorba, Sirabi, Tripe soup, Tripe soups ans stews, Tripe stew, İşkembe, İşkembe soup, İşkembe Çorbas, İşkembe Çorbası, İşkembe çorbası, Špek-fileki.
References
[1] https://en.wikipedia.org/wiki/Tripe_soups
