Glossary A
Adzhapsandali refers to a Georgian vegetable medley that is similar to a spicy ratatouille. Adzhapsandali is made by braising the following vegetables: eggplant, potato, onion, tomatoes, green pepper, cloves and generous amount of herbs and spices, such as dill, cilantro, parsley, basil, paprika, cayenne pepper, black pepper.
Adzhika refers to Georgia's spiced paste, spicy or hot pepper relish/ condiment used in cooking and preparing various Georgian dishes. Adzhika can be added to all kinds of meat, with Plov or even dotted on Manti. It is not only popular in Georgia, but also all over the former Soviet Union.
Adzhika can be purchased in any supermarkets in the country, other European markets and even in Russian food stores in the United States. If Adzhika is not available, it can also be easily prepared at home by following the instruction below: .
Ingredients:
1 cup raw chopped red bell pepper (cored and seeded)
1 cup raw chopped chili pepper
½ cup of peeled garlic
¼ cup of coriander seeds
2 teaspoons of Khmeli-Suneli (optional)
1 cup of shelled walnuts
Grind ingredients together in mortar or food processor. Walnuts give the Adzhika its required thickness, so keep adding them until the final product reach a butter-like consistency. To store Adzhika, refrigerate it in a covered container.
Khmeli-Suneli is a herb and spice mixture which can be bought in some spiced markets. If not available, it can also be prepared at home, but if time is limited, just omit it from the recipe. Below, however is the procedure on making Khmeli-Suneli:
2 tablespoons dried marjoram
2 tablespoons dried dill
2 tablespoons dried summer savory
2 tablespoons dried mint
2 tablespoons dried parsley
2 tablespoons ground coriander
2 teaspoons dried ground marigold petals
1 tablespoon dried fenugreek leaves
1 teaspoon ground black pepper
1 teaspoon ground fenugreek seeds
crushed bay leaves
Aebleskiver refers to traditional Danish ball pancakes. It is a Danish dessert that resembles doughnut holes, however, it is sweeter and much better. It is traditionally served during the Advent with glogg.
Aejeojjim refers to Korean dish of "stuffed piglet". The piglet used in making Aejeojjim is a young, about two-month old which is stuffed with sticky/glutinous rice, nuts (chestnuts and walnuts), jujube, herbs and spices, like garlic, green onions, and ginger and other seasonings and then simmered for a long time until the meat is tender.
Aetang refers to clear meat-roll soup with mugwort. It is one of the foods from Seoul, Korea. Aetang which is one of the special dishes in springtime is made of young mugwort and meatballs made of beef boiled in clear stock. Mugwort is one of the representative vegetables of spring . It has an excellent aroma and is rich in minerals such as calcium and phosphorus, and vitamins A and C.
Affettati Misti is an Italian term that refers to a platter of a selecion of cold cuts often served as an appetizer or antipasti which differs from region to region in Italy and elsewhere. Affettati Misti generally consist of varieties of cold cuts such as Capocollo, Mortadella, Pancetta, Salami, Prosciutto, or Pancetta or other varieties.
Affettati misti refers to Italian mix or assortments of sliced cold meats, hams or prosciutto, mortadella and salamis. It is also known as Piatto fredo