Glossary G

The food glossary +++ 'Pinaltok', 'Ginisa', 'Gatas na Malabnaw'

Gulabjamun refers to nationally popular sweet delicacy in India.It is made with khoa , a desiccated milk product, and maida (wheat flour).

Gommen refers to a kale-like plant used in the cooking Alechi, an Ethiopian stew

Gibanica is referring to Serbian Cheese strudel pie.

Gibanica is Serbian traditional favorite phyllo pastry dish and one of the most popular and recognizable dishes from the country. It is usually prepared with  several  varieties of mild or strong cheeses, such as cottage cheese, feta cheese as well as Kajmak.  It is best when made of homemade thin layers of dough, although store-bought dough is already a good substiture.  Gibanica is prepared most often for festive occasions or simply as a comforting family snack. There are already several varieties of Gibanica which are made of   spinach, meat,  potatoes, nettles and onions.

Related dishes similar to Gibanica can be found in surrounding countries of the Balkans, particulary the Macedonia and Bulgaria where it is usually called Banitza as well as Bosnia and Herzegovina, Slovenia and Croatia.

Gorgonzola refers to a Cheese that originated from Italy's Lombardy region. It is made from pasteurized cow's milk.
Gorgonzola is a traditional, creamery and co-operative, blue cheese. The

Gegratineerd Witloof is a Belgian dish of endives, a type of chicory which is cooked with melted cheese.

In French, Gegratineerd Witloof is called "Chicon Gratin"







Germ is the South German and Austrian term for yeast or barm, as in Germteig, Germknödel and Germstriezel.

Germ is also known in German as Hefe. 

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