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Glossary D

The food glossary +++ Popular Articles: 'Dalanghita', 'Dahon ng saging', 'Depouillage'

Divij med

Divij med refers to Russian term for honey made by the Wild bees

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Djaaj

Djaaj is an Arabic term for chicken

Djaj

Djaj means "Chicken" as it appears on Moroccan recipes, cookbooks or menus.

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Djaja Mahamara

Djaja Mahamara refers to a stew made of chicken stuffed with couscous, almonds and raisins; a stewed stuffed chicken, stuffing includes raisins, couscous/semolina and almonds. Djaja Mahamara is one of Moroccos' popular dishes.

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Djathe i bardhe

Djathe i bardhe refers to course white cheese which is very common in Albania

Djej

Djej is the Moroccan word for chicken

Djon Djon

Djon Djon refer to small black mushrooms indigenous to Northern Haiti. Their stems are cooked and only the left over liquid is used to make Riz Djon Djon as the mushroom themselved are inedible.

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Do piazza

Do piazza is a Hindi traditional meat dish.

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Dobin-mushi

Dobin-mushi is a delicate Japanese fish stock-based soup served in a clay pot.

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Dobos Torta

Dobos Torta refers to a Hungarian rich sponge cake topped with caramel. Dobos Torta is one of Hungarian desserts made by preparing a light round sponge cake, usually 5 to 7 layers, which is split and filled with a rich smooth chocolate filling. The top layer of Dobos Torta is scored into narrow wedges and coated with a hot caramel that hardens almost immediately. These caramel-coated wedges are then arranged in spiral fashion with alternate rosettes of chocolate cream as the finishing touch.

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