The Glorious Food Glossary
The Glorious Food Glossary tells you everything important about the world of food. The Food Glosssary is all about different kinds of food from all over the world and how they are prepared and what their main ingredients are.
Moreover, the glossary is all about what people all over the world are eating and drinking and their activities, festivities, marriages, etc that involves food.
This Food Glossary is all about food . . . glorious food. We tell you about the food, some stories about them and we try our best to make photos of them as we travel around the world. As of now, we are featuring extensively foods from Germany, the Philippines and the State of Kerala, India, but we will add more pictures for you to enjoy as we discover the food of the world... as we travel around the globe.
All articles are available through the search function or via the A to Z line at the top of every page.
Börek / Borek / Boerek
Börek is a thin, flaky and filled pastries which is available in different varieties based on shapes, filling and cooking method.
Moreover, Börek is the common and general name for all filled or stuffed baked or fried pastries, made from a thin flaky dough called Yufka (filo/phyllo sheets) and filled with various ingredients. (Please see related article and pictures of Yukfa)
There are many kinds and varieties of Börek based on fillings and place of origin, among them are the following:
(1) Su Böreki is a juicy kind of Borek which is a cross between a pastry and Lasagna. With Cheese and Parsley filling.
(2) Peynirli Börek - layered pastry with Cheese filling
(3) Patatesli Börek - Borek with potato filling
(4) Ispanakli Börek - Borek with spinach filling
(5) Kiymali Börek - Borek filled with minced or ground meat. Kiyma means ground meat in Turkish
(6) Cig Börek - a deep-fried thin dough filled with raw minced meat
(7) Ay Böreki - crescent-shaped Börek
(8) Talas Böreki - is a puff pastry with meat kebap filling
(9) Gül Börek is puff pastry with lamb meat.
Nowadays there is plenty Yufka sold in plastic packs available in the supermarkets. Some are of course not the best Yufka like that which are made in Turkey. Phyllo/Filo pastries can also used if no good Yufka is available nearby
Kiyma is Minced/Ground Meat and Ispanak is Spinach in Turkish.
Börek is also spelled as Boerek, and Burek
Depending on the filling, the shape and sometimes the region the term Börek is preceded by a descriptive noun: Kabak böre?i (Zucchini börek), Ispanak Böre?i (spinach Börek), Kiymali Börek (Börek with ground meat) or Su Böre?i (water/boiled Börek), Tepsi böre?i (layered börek) etc.
Ispanakli Börek or Spinach Börek is the favorite among the Turkish. It is generally made for and served at afternoon tea when friends and family gathered together, sold by street vendors as street food or Bakeshops early in the morning for breakfast. It can also be served as a complete meal for lunch or dinner served with Ayran, Soda and of course Turkish Hot Tea.
Ispanakli Börek can be prepared in different styles, in bundled, rolled, or in spiral, but the most common style is called Tepsi, a Turkish word which means "Tray", a layered Ispanakli Börek.
Below are pictures of Börek from Turkish Restaurant in Bremen, Germany. Turkish Food is one of the Foods closest to my heart. Turkish are the foreign people who can easily be friends in Germany. As a foreigner in Germany, it is nice to have new friends and the Turkish are the friendliest. I love to visit Turkish Restaurants and Coffee shops here just to sit down and enjoy the ambiance plus the food is always delicious, especially the Baklava and Kadayif with hot Turkish Tea.
Above is the first ever Börek I have eaten in Bremen, Germany, since our house is nearby a Turkish Eatery. It is a Börek filled with Cheese (Peynilri Börek)
Below is a picture of 3 different kinds of Börek in one of my favorite Turkish Coffee shops nearby my home in Huchting, Bremen. Filled with Ground meat (Kiyma); Spinach (Ispanak) and Cheese (Peynir)
Mixiote
Mixiote refers to a one of the dishes found in Honduras which is made of meat (lamb, chicken) wrapped in maguey leaves and then baked for hours in a wood-fired oven. Mixiotes is also described as steamed packets of seasoned mutton, whose contents may be rolled into thick tortillas and garnished with fiery Chiles de Manzana (very hot, yellow chili peppers) or Guajillo chilies.
Bukhara
Bukhara is one of the most ancient cities of Uzbekistan, situated on a sacred hill, the place where sacrifices were made by fire-worshippers in springtime. This city was mentioned inTheeples (with Recipe)
- Theeples (with Recipe) : Theeples is a Greek recipe for Christmas that is also known as sweet fried bow knots.
Persimmons
Deutsch: Kaki / Español: Caqui / Português: Caqui / Français: Kaki / Italiano: Cachi
Persimmons in the food context refer to a type of sweet, fleshy fruit that belongs to the genus Diospyros. They are known for their bright orange colour, honey-like sweetness, and smooth, glossy skin. Persimmons are consumed both raw and cooked and are used in various culinary applications, particularly in desserts, salads, and baked goods. The two most common varieties are Fuyu and Hachiya persimmons.