Bawang is the Filipino word for Garlic. Bawang is one composition of the Holy Trinity of Philippine cooking. We always use Bawang in all of the dishes we prepare or cook there is no doubt about it.
In the Philippines where I was born and grew up, the smell of lots of pounded and finely chopped Bawang is a joy. In Germany, the smell and taste of Bawang is not a welcome treat, but still even if i can not buy fresh Bawang, I buy finely ground Garlic available in the spice and herb section of the local supermarkets
Knoblauch is the German word for Garlic.
Biryani also known as Biriyani refers to seasoned rice with mutton, chicken, fish and yoghurt and lost of spices, some versions have cashew nuts
There are so many kinds and types of Biryani in India, and it is also one of the national dishes of Pakistan.
There so many aspects about Biryani, but as of now, I just want not to elaborate on it, but to show you what Biryani looks like, so below are various pictures of Biryani which I gathered when I travelled to India.
Please see also other related articles about my short life in Allepey, Kerala, India and my encounter with Biryani. I am sure, after seeing so many pictures of Biryani, you wil either search in your area for Indian Restaurant serving Biryani or you will learn how to cook it.
Above are different kinds of Chicken Biryani all from one Allepey, Kerala, India. The last one is a Chicken Biryani served with Charlas/Saarlas and Thakkali Chutney bought from one of the Biryani Shops in Allepey, Kerala, India
Below is a Chicken Biryani which is a mainstay in Kerala, India as food for Wedding Parties
Above is a Beef Biryani from Allepey, Kerala, India. Almost looks the same as Chicken Biryani, except that it has Beef.
A simple Firsh Biryani below
This is a Biryani in one of the Restaurants in Dubai served with plain curd.
Below is a Mutton Biryani.
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)
Beetroot Achar/Achaar refers to pickles made of Beetroots. One of the vegetables available in Kerala, India which they made into pickles. Like in any other Achar which I already featured here. Beetroots are cut into small pieces and cooked with lots of spices, Red and Green Chili Pepper, Vinegar, Salt and Curry leaves . (Please see related article on Achar/Achaar for the spices used for making Achar).
Below is a picture of Beetroot Achar prepared by my my Aunt Lily in Allepey, Kerala, India. It is a mixed of spicy (from Red Chilies) and sweet taste of Beetroot. I love Beetroots and I intend to also prepared Beetroot Achar here in Germany, as soon as my order for fresh Curry leaves arrive.
Badam Milk refers to a warm beverage from India made with almond meal (roasted/blanced and grinded almond), Sugar, Cardamom powder and Saffron. Badam Milk can also be sweetened with Jaggery or Honey.
Although it is mostly serve warm, some people likes them served cold.
Badam is the Hindi word for Almond.
Pictures below is a warm Badam Milk sold as street food in the heart or center of Coimbatore in Tamil Nadu at night time.
Please see Article on Badam Milk being sold in the night as street food in Kanyakumari, Tamil Nadu, another southern state of India
Banana Fry refers to a snack in Kerala, India made of ripe bananas/plantains dip in batter then deep-fried in coconut oil.
Banana Fry is also called Pazham Porichathu, Pazham Pori, Ethakka Appam or Ethakkappam.
Banana Fry is very similar to the Philippines banana fritters called Maruya. In other Asian cities, like Thailand, they also have the same snack sold by street peddlers or in tea shops much like in the Philippines and India.
There are many varieties of bananas grown and harvested in Kerala, but the best variety of banana used for making Banana Fry is known as Nenthra Pazham or Etha Pazham, the ripe ones. Several dishes, mostly sweets may be cooked using this variety of plantain/banana, such as Nenthra Pazham Payasam.
Please see Nenthra Pazham or Etha Pazham in another article.
Picture above is one of the Chaya Kada or Teashops in Allepey, Kerala, India selling different varieties of snacks, including of course Banana Fry. They are available everyday.
Picture above is Thailand's version of Banana Fry.
Personal Note: Although I love my country's (Philippines) version of Banana Fry, the Kerala's Banana Fry is much more delicious, basically I think, it is because they are fried in coconut oil which is the cooking oil used in Kerala. It is much more tasty and I can eat a lot of it and survive the whole day travelling around, just eating them. Besides, in every street corners, there are shops selling Banana Fry, very convenient.
Below was my picture taken in Munnar, Kerala, India buying Banana Fry for my snacks and dinner.