Glossary P

The food glossary +++ Popular Articles: 'Pastillas', 'Pako', 'Pinaltok'

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.

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.

Pasterma refers to Armenian beef jerky or dried spiced beef.

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

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Pierre Blot