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