Glossary S
Sour milk refers to one of Mongolia's dairy products. Sour milk is made from raw milk or cooked milk. To make this product, the milk is kept at about sixty-four degrees Fahrenheit in jars and allowed to ferment for about two (2) days. The milk appears to form chucks. When making sour milk from cooked milk, the milk is boiled first and needs to sit a while longer until it gets slightly sour.
Sarde in Saor refers to the classic dish from Venice, Italy which is made with sardines marinated with vinegar, onion and sultanas /raisins. It is a dish traditionally taken out to sea by fishermen for their long voyage as it would keep for several days. If stored properly, Sarde in Saor can last for about a month, reaching the best flavor after about 15 days.
Sarde in Saor show off the seafaring life in the Adriatic Sea at the times of sailing ships. Nowadays, evidences of a similar preparation for sardines can still be found in Turkey
Svestkove Knedliky refers to Czech republic's fruit dumplings often filled with plums, peaches, apricots, or cherries, and covered in lots of butter and sugar. It can be served with a toppings of crumbled pot cheese, ground poppy seed or bread crumbs fried in butter.
Svestkove Knedliky is made of dough from a mixture of egg, flour, milk and butter which is wrapped on seeded/pitted fruits, such as plum, apricot, peacher or cherries and then boiled until done.
Svestkove Knedliky can be serve as a dessert, lunch or dinner and on special occassions.