Glossary P

Pâté Feuilletae refers to a dough comprised of many alternating layers of butter and pastry. This is an extremely versatile dough though preparation of it is labor intensive and very difficult. Pâté is the French term for "paste or pastry".

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Pâté Sablée refers to a type of sweet, short crust dough. Pâté is the French term for "paste or pastry".

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Pätiki refers to a Maori term for flounder

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English: Marrow Kabab / Deutsch: Markknochen-Kabab / Español: Kabab de tuétano / Português: Kabab de Tutano / Français: Kabab de Moelle / Italiano: Kabab di Midollo /

Patili Kabab refers to a kind of Kabab from Uttar Pradesh, India. This particular Kabab is prepared especially well by Begum of Kurki who still maintains high standards of gastronomy.

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Patis is a Filipino word for liquid fish sauce.

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Patisserie is the French word which can mean either a shop where pastries are made and sold; the art of pastry making; or a category of pastries that include cakes and cookies.

Patisserie pure beurre is the French term that means "all-butter pastry"

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Patissier is the French word for "Pastry cook".

Patjuk (Rice and Red Bean Porridge) refers to Korean red bean gruel. Patjuk is usually prepared during the winter months, the best time to eat warm gruel. Likewise, Patjuk is a porridge cooked with short -grain rice and sweet red beans. In old Korean tradition, Patjuk is believed to have a mysterious power to drive evil spirits away. According to Korean traditional folk beliefs, the color "red" is a symbolic color of positive energy which can defeat negative energy. Cooking and eating Patjuk is a ritual to prevent bad luck, epidemic disease, and comes from evil spirits. Red bean gruel also called Adzuki bean gruel is also said to ward off evil spirits, hence eating it brings good luck. Juk is the Korean word for gruel or porridge Patjuk is a porridge cooked with short-grain rice and sweet red beans. In old Korean tradition, Patjuk is believed to have a mysterious power to drive evil spirits away. According to Korean traditional folk beliefs, the color "red" is a symbolic color of positive energy which can defeat negative energy. Cooking and eating Patjuk is a ritual to prevent bad luck, epidemic disease, and comes from evil spirits. Patjuk is made from short-grain rice, sweet red bean and rice ball as its main ingredients.

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Patlican is a Turkish word for "eggplant". Eggplant , Aubergine or Patlican has a special place in Turkish cuisine. It is said that Patlican of Turkey with its brown-green cap, velvety purple skin, firm and slim body, has a richer flavor than that of its relatives found in other countries. There are a lot of Turkish dishes which uses Patlican as an ingredient. Patlican is used in various Turkish dishes, such as Kitir Patlican, Alinazik, and many more.

In Germany, the Patlican which can be bought in the vegetables markets or supermarkets are big and round and so fresh, mostly coming from Turkey and Spain. But sometimes it is Hard to find them, but just find a Turkish vegetable market and you will have them when in season. What we have in the Philippines are long and slender type. We almost cook the eggplant the same way as Turkey except that we never use yoghurt or cream with our eggplant dishes. In the Philippines, we grill or roast them, we make it a salad with only tomatoes and vinegar as dressing. It is also one of the most frequently used vegetables in the Philippines since it is cheap and versatile. Seeing the wonderful recipes from Turkey and Greece using eggplant makes me appreciate the eggplant more. We grew up with almost just grilled eggplant omelette (Tortang Talong) or potato omelette as our lunch and I was so ashamed to show it to my classmates, now I am proud to have such a great mom who invented a lot of eggplant dishes so we can survive.

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