Glossary P

Papaya Olarthiyathu refers to one of the stir-fried dishes from Kerala using green and raw Papaya as the main ingredient cooked with lots of spices and pieces of Coconut meat with no sauce at all. (Please see related article on Olarthiyathu /Ularthiyathu)

Picture below is of Papaya Olarthiyathu served to me during one of my visits to my family friend in Allepey, Kerala, India. Clearly seen in the picture is Black Mustard (Kadugu), slices of Onions and Curry leaves.

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Papaya Thoran is grated green Papaya stir-fried with grated coconut, lots of spices and Curry leaves. It is one of the traditional dishes from the Southern Indian state of Kerala

Thoran is a dry vegetable side dish with coconut added to it. It is a vegetable-based stir-fry made from finely chopped or cut vegetables cooked with grated coconut on it. Moreover, Thoran is sauteed or stir-fried vegetables or mixed (2 or more) vegetables with grated coconut. It is a part of Sadya. (Please see related article on Thoran).

Papaya Thoran is also called Papaya Poriyal in Tamil Nadu, another State in Southern India.

Below is a picture of my family friend in Allepey, Kerala, India, grating green Papaya for making her Papaya Thoran.

Picture of Papaya Thoran / Papaya Poriyal below

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Papaz Yahnisi refers to a Turkish meat and shallots stew, particularly of mutton, which is seasoned with garlic, vinegar and cumin. Papaz Yahnisi is one of the specialty of Izmir, the third biggest city of the Turkish Republic and the most important door of the Anatolia opening to the Aegean Sea.

Papdi is a Hindi term for broad beans

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Papeeta is a Hindi term for carica papaya

Papillote is a French culinary term for paper, that is:

1. frilled to be used in decorating the ends of bones of certain poultry and meats; and
2. buttered or oiled to be used in wrapping fruits, meats and other food for cooking

It is usually a wrapping of parchment paper around fish or meat used for cooking to retain the moisture in the food.

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Papos de Anjo is Portuguese which literally means "angels breasts, chins, throats, or tummy" . In cooking, Papos de Anjo refers to Portugal's s yellow-colored egg cakes in syrup; a name given to a very special little cake which recipe dates back to the13th century. In Portugal, Papos-de-Anjo are also known as Doces Conventuais, or "sweets from the convent". This cake saved many convents from ruin when they were threatened during the civil wars of the mid-nineteenth century. After being stripped of all their possessions, the nuns' only recourse for survival was to do what they knew best - make sweets and sell them.

Papoutsakia refers to a Greek dish made of eggplant stuffed with meat, onions and tomato juice.

Pappadums refer to crisp Indian wafers made of legume flour or both rice and legume flours.

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Paprika is the Swedish word for pepper