Glossary E

The food glossary +++ 'Esh Asaraya', 'Eghajira', 'Empanada'
Encornet is French for small illex squid and for some it is said to be a cuttlefish. Encornet is also called Calmar , Chipiron in Basque region of France. It is also known as Calamar, Calmaret , Claougeou, Taouten, or Tautenne.

Encre is the French for "squid ink".Squid ink is used to make black rice or black pasta. I once tried to order a Black Pasta and since then it became a favorite. In the Philippines, my mother used to cook squids with their ink intact (Adobong Pusit) and the taste is always more delicious than when the ink is removed. It can be messy eating this squid ink as it leaves black stains all over the mouth, but it adds great fun.

Esqueixada refers to a Catalan term that literally means "shredded", referring to a shredded salt cod salad which is mostly served as an appetizer. Esqueixada refers to a Catalan salad made of Bacalla or Bacalao (shredded salted cod) with tomatoes, red peppers, onions, white beans, olives, olive oil and vinegar

Eksili is the Turkish word for "Sour", as in Eksili Çorba or sour soup and Eksili Patlican Dolmasi .

Eksili Nohutlu Bamya refers to a Turkish dish of stewed mutton with okra and chickpeas.

Elbasan Tavasi refers to Turkish lamb casserole with yoghurt