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23 relations: Biber salçası, Bulgarian cuisine, Capsicum, Carrot, Chushkopek, Chutney, Eggplant, Garlic, Kebapche, Kyopolou, List of sauces, List of spreads, Macedonian cuisine, Pindjur, Relish, Romanian cuisine, Salt, Serbian cuisine, Sugar, Tomato, Turkish cuisine, Vegetable oil, Zacuscă.
Biber salçası
Biber salçası (literally "pepper paste"; also called kırmızı biber salçası, literally "red pepper paste") is a thick, deep red paste made from red chili peppers or sweet long peppers and salt.
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Bulgarian cuisine
Bulgarian cuisine (translit) is a representative of the cuisine of Eastern Europe.
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Capsicum
Capsicum (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae.
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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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Chushkopek
Chushkopek (Bulgarian: Чушкопек, literally: pepperbaker) is a uniquely Bulgarian kitchen appliance for baking or roasting peppers, eggplants or potatoes, generally used in salads.
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Chutney
No description.
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Eggplant
Eggplant (Solanum melongena) or aubergine is a species of nightshade grown for its edible fruit.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Kebapche
Kebapche (кебапче, plural кебапчета, kebapcheta) is a Bulgarian dish of grilled minced meat with spices.
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Kyopolou
Kyopolou (Кьопоолу, more often Кьополу; KöpoğluIn Turkey this dish is colloquially called köpoğlu and in meze-serving fish restaurants it is a cold eggplant dish with tomato-red pepper paste in olive oil which gives it the red color. Речник на чуждите думи в българския език, Ал. Милев, Б. Николов, Й. Братков, Издателство Наука и изкуство, София, 1978.) is a popular Bulgarian and Turkish spread, relish and salad made principally from roasted eggplants and garlic.
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List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
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List of spreads
This is a list of spreads.
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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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Pindjur
Pindjur or pinđur is a relish form and is commonly used as a summer spread.
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Relish
A relish is a cooked and pickled product made of chopped vegetables, fruits or herbs, and is a food item typically used as a condiment, in particular to enhance a staple.
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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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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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Serbian cuisine
Serbian cuisine (српска кухиња / srpska kuhinja) is the traditional cuisine of Serbia, sharing characteristics with the rest of the Balkan nations (especially former Yugoslavia).
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Sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food.
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Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
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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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Vegetable oil
Vegetable oils, or vegetable fats, are fats extracted from seeds, or less often, from other parts of fruits.
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Zacuscă
Zacuscă is a vegetable spread popular in Romania.
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Redirects here:
Lutenica, Lyutenitsa, Lyutenitza.
References
[1] https://en.wikipedia.org/wiki/Ljutenica
