Glossary E

The food glossary +++ 'Eghajira', 'Eghale', 'Etouffer'

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".

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 .

Enenue which is also called Nenue refers to Rudderfish or Chub . It is a favored fish in Hawaii because of the strong seaweed aroma of ist flesh. It is usually eaten raw. Enenue is pronounce "eh'neh noo'weh".

Eezgii refers to Mongolia's dry mass of cheese . The taste is slightly sweet, with a grainy or floury texture on the tongue. Eezgii is made by cooking milk with Kefir, as in the preparation of Byaslag . However, after curdling, cooking must be continued until all the liquid is gone or until the milk and Kefir mixture has dried. Cooking must be continued a little more until the dried mass is roasted and until it turns into small golden pieces. The final product is then dry enough to be stored in a sack of cloth. Eezgii is mostly served as snack for nibbling in between meals. Eezgii serves as a snack for nibbling in between. The taste is slightly sweet, with a grainy or floury texture on the tongue.

Empanada Gallega refers to a flat pie from Galicia, Spain. Empanda Gallega can be stuffed with tuna, meat, cockles, lamprey, etc, but typically stuffed with Pisto , a Spanish ratatouille or just about anything that can be mixed with Spain’s omnipresent and delicious Sofrito, a base of lightly fried onions, green peppers and tomato, which ensures that the pie is never dry.

  1. Escopinyes
  2. Escudella
  3. Erwten soep
  4. Egri Csirke

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