Glossary P

The food glossary +++ Popular Articles: 'Pinaltok', 'Pallang', 'Pasingaw'
Pierre Blot refers to a nineteenth century French chef who traveled to the United States and opened the first French cooking school in New York

Paklava refers to a very sweet Armenian dessert made of layers of flaky pastry filled with a mixture of ground nuts and sugar.

Pasterma refers to Armenian beef jerky or dried spiced beef.

Piroshki refers to a small Russian meat pies, like empanadas which can be eaten for lunch or snacks.

Plaki refers to Armenian term meaning cooked with olive oil and assorted vegetables.

Pot-au-feu refers to French dish of boiled beef, vegetables and beef broth, although there are many variations.

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