Glossary S

The food glossary +++ 'Sitaw', 'Sampinit', 'Suman'

Santola is the Portuguese word for "Crab".

Sadza ndiuraye is a spicy stew in Zimbabwe with beef, potatoes, cabbage, chilies and tomatoes, served with corn dumplings.

Salep refers to a root that makes a sweet milk, known by the same name. Salep is a Turkish a drink made from Sahlep root in hot milk and cinnamon

Saucisses Lyonnais refer to a French oven-cooked pork sausages that is served with mashed potato and light or onion gravy. It is one of the foods from Lyonnais, where the name "Saucisses Lyonnais" was derived. It is also known as Saucisse de Lyon or Saucisse a Lyon

Sauternes refers to the wine-making district in France's Bordeaux region, famous for its complex, sweet wines made from grapes effected by botrytis which has also the same name - Sauturne. Sauternes also refers to a sweet, golden wine produced in the same region.

Sbrinz refers to a whole-milk cheese from a cow with its origins in Switzerland. It is hard cheese, yellow, flavorful and is very mellow and tangy. It is the oldest of the Swiss cheeses that has its origin in Roman times. Sbrinz is aged from 18 months to 3 years. The softer younger versions of Sbrinz are known as Spalen.
  1. Santola Recheada
  2. Schrobbelear
  3. Saucijzenbrood
  4. Schabzieger

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