Glossary E

The food glossary +++ 'Esh Asaraya', 'Eghajira', 'Empanada'
Estaminets is the Belgian term for beer taverns.

Embutidos de Caza is the Spanish for "cold cuts of game", referring to sliced assorted cold meats of animals killed in a hunt or meat from wild animals used as food

Entree if the French word for "First Course" refering to the first course of a meal. Appetiser or starter. Entree is pronounced as "ohn-tray"

Ethiopia Yirgacheffe refers to the somewhat light to medium bodied coffee which has a delicate spiced notes and a nice apricot tang that finishes cleanly. Ethiopian Yirgacheffes are amazing and unique coffees. The coffees from this region will surprise you with their floral and tangerine notes.

- Edessegek (édességek) : Edessegek is the Hungarian word for "desserts". Among the famous desserts in Hungary are BASIC SWEET DOUGH - Édes Kalács Tészta (sweet dough), Almás Rétes (apple strudel), Dobos torta , and many more

Eperlan is the French term for "Smelt" or whitebait, a kind of fish that is usually fried, often imported but still found in the estuaries of the Loire.