Glossary S
Suutei Tsai refers to a popular drink in Mongolia which is a salty tea with milk.
To make Suutei Tsai:
Put the tea into a Pan of water and let it boil a short moment. Now add about the same amount of milk to the water, and boil the mix again. Instead of stirring, the Mongolians will lift out some liquid with a Ladle and let it splash back from a certain hight. This brings enough movement into the liquid in the flat Pan on the yurt stove. In the end, season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is Mongolia's standard beverage to every meal.
Nowadays, milk tea is already available in "instant powder" form which is very practical when traveling.
To make Suutei Tsai:
Put the tea into a Pan of water and let it boil a short moment. Now add about the same amount of milk to the water, and boil the mix again. Instead of stirring, the Mongolians will lift out some liquid with a Ladle and let it splash back from a certain hight. This brings enough movement into the liquid in the flat Pan on the yurt stove. In the end, season to taste with salt and strain into a teapot.
This tea is served in little bowls. It is Mongolia's standard beverage to every meal.
Nowadays, milk tea is already available in "instant powder" form which is very practical when traveling.
Suya refer to West African shish kebabs, roasted skewered meat or meat on sticks, but with a particularly African twist - the use of a peanut-spice rub. It is believed that Suya originated with the Hausa people and nowadays, they are popular all over Nigeria. In big cities and small towns, the Suya vendors at their pits or grills are at the center of the action, and they are busy from mid-morning until late at night cooking or grilling Suya.
Suya are usually made with beef, sometimes chicken or veal or liver and beef on sticks. They can be made with just meat, ground peanuts, and cayenne pepper, but more elaborate spice mixtures are also used. Any other spices or spice mixtures can also be added if desired.
Suya is pronounced as "sooya"
Suzma refers to Uzbekistan's strained clotted milk similar to cottage cheese, which are eaten plain, added in salads, or added to soups and main dishes, resulting in a unique and delicious flavor.
Central Asia including Uzbekistan has a reputation for the richness and delicacy of its fermented dairy products and one of it is the Suzma.
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.
Svið refers to Iceland's singed or boiled sheep’s head. In Melabúðin, a popular local supermarket in the West End, usually makes Svið at lunchtime, as do many of the Nóatún shops. The Cafeteria at the central bus station or BSÍ is also famous for their Kjammi og Kók, that is half a head of Svið accompanied by a bottle of coke.