Faster access than browser!
41 relations: Al-Zamakhshari, Albania, Albanian language, Apicius, Armenian cuisine, Armenian language, Bosnian language, Bulgarian language, Cereal, Couscous, Crete, Cyprus, Echinophora sibthorpiana, Egg barley, Fermentation in food processing, Fermented milk products, Folk etymology, Food spoilage, Frumenty, Galen, Greek cuisine, Greek language, Groat (grain), Ham, Jahangir, Kashk, Kurdish languages, Lactic acid, List of soups, Matzoon, Pathogen, Persian language, Protein, Romanization, Serbian language, Smoked fish, Soup, Tsampa, Turkish cuisine, Turkish language, Yogurt.
Al-Zamakhshari
Abu al-Qasim Mahmud ibn Umar al-Zamakhshari, known widely as al-Zamakhshari (in محمود زمخشری), also called Jar Allah (Arabic for "God's neighbour") (18 March 1075 – 12 June 1144), was a medieval Muslim scholar of Persian origin, who subscribed to the Muʿtazilite theological doctrine, who was born in Khwarezmia, but lived most of his life in Bukhara, Samarkand, and Baghdad.
New!!: Tarhana and Al-Zamakhshari · See more »
Albania
Albania (Shqipëri/Shqipëria; Shqipni/Shqipnia or Shqypni/Shqypnia), officially the Republic of Albania (Republika e Shqipërisë), is a country in Southeastern Europe.
New!!: Tarhana and Albania · See more »
Albanian language
Albanian (shqip, or gjuha shqipe) is a language of the Indo-European family, in which it occupies an independent branch.
New!!: Tarhana and Albanian language · See more »
Apicius
Apicius is a collection of Roman cookery recipes, usually thought to have been compiled in the 1st century AD and written in a language that is in many ways closer to Vulgar than to Classical Latin; later recipes using Vulgar Latin (such as ficatum, bullire) were added to earlier recipes using Classical Latin (such as iecur, fervere).
New!!: Tarhana and Apicius · See more »
Armenian cuisine
Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes.
New!!: Tarhana and Armenian cuisine · See more »
Armenian language
The Armenian language (reformed: հայերեն) is an Indo-European language spoken primarily by the Armenians.
New!!: Tarhana and Armenian language · See more »
Bosnian language
The Bosnian language (bosanski / босански) is the standardized variety of Serbo-Croatian mainly used by Bosniaks.
New!!: Tarhana and Bosnian language · See more »
Bulgarian language
No description.
New!!: Tarhana and Bulgarian language · See more »
Cereal
A cereal is any edible components of the grain (botanically, a type of fruit called a caryopsis) of cultivated grass, composed of the endosperm, germ, and bran.
New!!: Tarhana and Cereal · See more »
Couscous
Couscous is a Maghrebi dish of small (about diameter) steamed balls of crushed durum wheat semolina that is traditionally served with a stew spooned on top.
New!!: Tarhana and Couscous · See more »
Crete
Crete (Κρήτη,; Ancient Greek: Κρήτη, Krḗtē) is the largest and most populous of the Greek islands, the 88th largest island in the world and the fifth largest island in the Mediterranean Sea, after Sicily, Sardinia, Cyprus, and Corsica.
New!!: Tarhana and Crete · See more »
Cyprus
Cyprus (Κύπρος; Kıbrıs), officially the Republic of Cyprus (Κυπριακή Δημοκρατία; Kıbrıs Cumhuriyeti), is an island country in the Eastern Mediterranean and the third largest and third most populous island in the Mediterranean.
New!!: Tarhana and Cyprus · See more »
Echinophora sibthorpiana
Tarhana herb or Turkish pickling herb, Echinophora sibthorpiana or Echinophora tenuifolia L. subsp.
New!!: Tarhana and Echinophora sibthorpiana · See more »
Egg barley
Egg barley or egg drops, called tarhonya in Hungarian or tarhoňa in Slovak, is an egg-based pasta, often found in Hungary and Eastern Europe.
New!!: Tarhana and Egg barley · See more »
Fermentation in food processing
Fermentation in food processing is the process of converting carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic conditions.
New!!: Tarhana and Fermentation in food processing · See more »
Fermented milk products
Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc.
New!!: Tarhana and Fermented milk products · See more »
Folk etymology
Folk etymology or reanalysis – sometimes called pseudo-etymology, popular etymology, or analogical reformation – is a change in a word or phrase resulting from the replacement of an unfamiliar form by a more familiar one.
New!!: Tarhana and Folk etymology · See more »
Food spoilage
Spoilage is the process in which food deteriorates to the point in which it is not edible to humans or its quality of edibility becomes reduced.
New!!: Tarhana and Food spoilage · See more »
Frumenty
Frumenty (sometimes frumentee, furmity, fromity, or fermenty) was a popular dish in Western European medieval cuisine.
New!!: Tarhana and Frumenty · See more »
Galen
Aelius Galenus or Claudius Galenus (Κλαύδιος Γαληνός; September 129 AD – /), often Anglicized as Galen and better known as Galen of Pergamon, was a Greek physician, surgeon and philosopher in the Roman Empire.
New!!: Tarhana and Galen · See more »
Greek cuisine
Greek cuisine (Ελληνική κουζίνα, Elliniki kouzina) is a Mediterranean cuisine.
New!!: Tarhana and Greek cuisine · See more »
Greek language
Greek (Modern Greek: ελληνικά, elliniká, "Greek", ελληνική γλώσσα, ellinikí glóssa, "Greek language") is an independent branch of the Indo-European family of languages, native to Greece and other parts of the Eastern Mediterranean and the Black Sea.
New!!: Tarhana and Greek language · See more »
Groat (grain)
Groats (or in some cases, "berries") are the hulled kernels of various cereal grains such as oat, wheat, rye, and barley.
New!!: Tarhana and Groat (grain) · See more »
Ham
Ham is pork from a leg cut that has been preserved by wet or dry curing, with or without smoking.
New!!: Tarhana and Ham · See more »
Jahangir
Mirza Nur-ud-din Beig Mohammad Khan Salim مرزا نور الدین محمد خان سلیم, known by his imperial name (جہانگیر) Jahangir (31 August 1569 – 28 October 1627), was the fourth Mughal Emperor who ruled from 1605 until his death in 1627.
New!!: Tarhana and Jahangir · See more »
Kashk
Kashk (کشک, كشك, keşk, keş peyniri), qurut (құрт, gurt, qurt, qurut, ҡорот, курут, قروت, kurut, sürk, taş yoğurt, kurutulmuş yoğurt, қурут), chortan (չորթան), aaruul (ааруул) is a range of dairy products used in cuisines of Iranian, Kurdish, Turkish, Mongolian, Central Asian, Transcaucasian, and the Levantine peoples.
New!!: Tarhana and Kashk · See more »
Kurdish languages
Kurdish (Kurdî) is a continuum of Northwestern Iranian languages spoken by the Kurds in Western Asia.
New!!: Tarhana and Kurdish languages · See more »
Lactic acid
Lactic acid is an organic compound with the formula CH3CH(OH)COOH.
New!!: Tarhana and Lactic acid · See more »
List of soups
This is a list of notable soups.
New!!: Tarhana and List of soups · See more »
Matzoon
Matzoon (մածուն matsun) or Matsoni (მაწონი mats'oni) also known as Caspian Sea yoghurt in Japan(カスピ海ヨーグルト) is a fermented milk product of Armenian origin, found in Caucasian cuisine, particularly in Armenia and Georgia.
New!!: Tarhana and Matzoon · See more »
Pathogen
In biology, a pathogen (πάθος pathos "suffering, passion" and -γενής -genēs "producer of") or a '''germ''' in the oldest and broadest sense is anything that can produce disease; the term came into use in the 1880s.
New!!: Tarhana and Pathogen · See more »
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.
New!!: Tarhana and Persian language · See more »
Protein
Proteins are large biomolecules, or macromolecules, consisting of one or more long chains of amino acid residues.
New!!: Tarhana and Protein · See more »
Romanization
Romanization or romanisation, in linguistics, is the conversion of writing from a different writing system to the Roman (Latin) script, or a system for doing so.
New!!: Tarhana and Romanization · See more »
Serbian language
Serbian (српски / srpski) is the standardized variety of the Serbo-Croatian language mainly used by Serbs.
New!!: Tarhana and Serbian language · See more »
Smoked fish
Smoked fish is fish that has been cured by smoking.
New!!: Tarhana and Smoked fish · See more »
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.
New!!: Tarhana and Soup · See more »
Tsampa
Tsampa or Tsamba (साम्पा) is a Tibetan and Himalayan Nepalese staple foodstuff, particularly prominent in the central part of the region.
New!!: Tarhana and Tsampa · See more »
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.
New!!: Tarhana and Turkish cuisine · See more »
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).
New!!: Tarhana and Turkish language · See more »
Yogurt
Yogurt, yoghurt, or yoghourt (or; from yoğurt; other spellings listed below) is a food produced by bacterial fermentation of milk.
New!!: Tarhana and Yogurt · See more »
Redirects here:
Tahonya, Trahana, Trahanas, Trakhana, Trakhanas.
References
[1] https://en.wikipedia.org/wiki/Tarhana
