Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalamansi', 'Kasubha'
Korovai refers to Ukrainian type of wedding bread that is decorated with designs representing eternity and the joining of the two (2) families. The Korovai which is shared by the wedding couple is considered a sacred part of the wedding feast in Ukraine. This sacred bread is decorated with symbols which represent the everlasting union of the couple getting married.
Koshari or Kushari refers to one of the common dishes from Greece made from a mixture of rice, black lentils, and macaroni covered with tomato sauce and garnished with fried onions.
Moreover, Koshari is a combination of lentils, chickpeas, and tomatoes and huge portion of pasta served with spicy sauce which many argued as the national plate of Egypt.
Koshari is generally cooked at home, but can also be found and sold is stalls along the cities as street food. Koshari is a very cheap and a vegetarian friendly dish and is a classic street vendor food.
Kostelska rakija (Kostel's brandy). Kostelska rakija refers to afruit distillate which is made in the area of communities Kostel, Osilnica and Kocevje in Slovenia. The distillate is made of mixed fruit of apples and autochthonous pears. Fruit distillate, named Kostelskarakija, has unique characteristics because of the autochthonous fruit species and natural environment. The characteristics are shown in brandy´s well-recognized fragrance and in a nice taste.
Depending on the sort of fruit used, there are four (4) types of brandy with their characteristic fragrances.
1. Sadjevec (Fruit Brandy) is mixed fruit with pleasant aroma, made of different sorts of fruit.
2. Slivovka (Plum Brandy) is one of excellent homemade brandies, made of plums.
3. Hruškovožganje (Pear Brandy) has a distinctive aroma and it is made of many sorts.
4. Jabolcnožganje (Apple Brandy) has a typical mild taste and it is made also of many varities of apples.
Typical environment where fruit varieties grow for the Kostel’s brandy production are meadow orchards in Kostel and the upper Kostel valley.
The knowledge for making brandy in Slovenia, passes from generation to generation. After picking up fruit, Kostelskarakija is produced based on double boiling technology.
Kothu Porotta/Parotta refers to South Indian spiced Porotta (flat bread) which is made by tearing the Porotta into small pieces and then sautee these pieces of bread with slices of onions, scrambled eggs, chicken or mutton gravies and Masala powder.
Coimbatore is the second largest city and district in the South Indian state of Tamil Nadu.
Below is a close-up view of Kothu Porotta/Parotta which is sold as night street food in one of the busy streets in Coimbatore and the street vendor using a mobile store to sell Kothu Porotta/Parotta that is serve in Banana leaf.
