Glossary E

The food glossary +++ 'Esh Asaraya', 'Eghajira', 'Egg Puffs'
En Chemise is the French term which means "With their skin", generally referring to potatoes with skins on or in a paste or pastry crust. In cooking term, En Chemise which literally means "in a blouse" refers to food wrapped in their own skin, as in potatoes cooked with skin on (Jacket Potato), foods wrapped in caul fat or bladder, etc. En Chemise is pronounced "ohn sheh-meez".

Escopinyes refers to a Catalan tapa made of cockles, fresh clams which are mostly served "al natural". Escopinyes is also called Berberechos.

Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables

Eszeteházy Torta refer to one of Hungarian cakes that is layered with walnut cream.

Empanada de Queso refers to Chile's deep fried patty filled with cheese . Empanada de Queso is easy to find everywhere Chile, even in McDonald's located in cities.

Ezme is a Turkish word that means "Crushed". Ezme is also used to describe any other Turkish food that involves a bit of crushing, smashing up or grinding, as in Antep Ezmesi . Ezme also sometimes refers to tomato salsa .