Glossary N

The food glossary +++ Popular Articles: 'Nilagang mais', 'Nilaga', 'Nanohana / Na No Hana'

Navarin refers to a French stew made with mutton or lamb and onions, turnips, potatoes, and herbs.

Nyárs is the Hungarian word for "skewer" which is most usually used by the Hungarians to roast meat, like Szalonna over an open fire. Szalonnasütés refers to roasting Bacon and Szalonna means bacon in Hungarian (Hungary)

Nasi Ulam refers to one of Indonesia's rice dishes made with rice with vegetables and peanut sauce.

Nouilles de japonais is the French term for "Japanese noodles. Japanese noodles include Udon, Soba and Somen, however, Nouilles de japonais usually refers to Somen, a Japanese very fine and whire noodles made from wheat flour.

Nabulsi refers to a semi-soft unripened cheese, with a mild, exotic, but quite salty flavor. Nabulsi was originally made with sheep milk, but with the increasing demand cow's milk is mow used to make Nabulsi. Nabulsi can be eaten fresh, grilled, or fried in oil. It can be used to make of desserts such as Knafe, a traditional dessert from Lebanon. To remove its salty taste, Nabulsi can be soaked in cold water until the salt content has reached the desired level. Nabulsi was originally made in the city of Nablus or Nabulus, Nabuls in CisJordania, Palestine. This city it is located north of Jerusalem. Nablus is one of the oldest cities of the world.

New England Clam Chowder refers to a soup that contains clams, diced potatoes, milk and cream as primary ingredients

  1. Nankhatai / Nan Khatai
  2. Nonhchon
  3. Nems
  4. Nilugaw

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