Glossary S
Selianka refers to Russian spicy fish soup made from strelet and stugeon. Sturgeon and Sterlet are two (2) of the fishes used very much in Russian cooking. Sturgeon is the source of cavira and many other Russian dishes and the sterlet is sometimes cooked in white wine and served with shrimp sauce. Selianka is an example of Russian upper-class cooking.
Semi-Hard Cheeses refer to the kind/type/variety of cheeses that have been packed into moulds under pressure to reduce their moisture content and to make them more dense. Their characteristic flavors and textures come from the type of milk used, the speed of coagulation, the way the curd is cut and allowed to ripen, and treatment they receive during ripening. They can be softer or firmer according to their age.
Examples of Semi-Hard Cheese are Abondance, Appenzell, Asiago, among others.
English: Vermicelli
Semiya refer to an Indian fine wheat noodles. Semiya are a speciality of India which are prepared with durum wheat flour and water. The Indian Semiya is egg free which make it different from then Western egg-laden Vermicelli. Semiya is available at Indian grocery shops and food stores. It is used to make the more than 500 year-old and traditional Indian dish called Semiya Payasam.
Semiya Payasam refers to a traditional Kerala dessert. Semiya Payasam which is also called Vermicelli Payasam is a milk-based pudding prepared with fine noodles (Vermicelli) cooked in ghee and milk. It is then flavored with cardamom, pistachio, raisins and cashew nuts and sometimes raisins are added.