Glossary T
Tokfozelek/Tökfozelék refers to a Bulgarian and Hungarian dish made from strips of summer squash or zucchinis lightly cooked with butter, a little water, vinegar, sugar, and dill ; a dish made of shredded zucchinis in light creamy sauce with dill Tokfozelek is blended with sour cream just before serving. Other vegetables aside from squash and yogurt may be prepared in the same way as Tokfozelek.
Tokfozelek is one of the tastiest and most popular forms of Fozelék,which is quick and easy to make - provided the Tök is sourced ready-grated from the local market, usually at one of the stands selling kovászos uborka. Tökfozelék is worth making in large batches as it keeps well and makes a satisfying side for any leftover cooked meats.
Ingredients:
75 grams butter or fat
2 tablespoons flour
1 onion
2 kg grated squash
1 tablespoon sweet paprika
Fresh dill
Sour cream (optional)
Salt to taste
Method:
Soak the grated tök in lightly salted water for an hour, drain it and squeeze out the excess water. In a large pot, make the rántás (roux ) by gently frying the butter and adding the flour. Add the onion and mix vigorously to prevent burning, before adding the entire tök, sweet paprika (this gives the stew a nice orange color) and, a little later, the chopped dill. Leave on low heat to simmer and reduce, the squash will release a lot of juice. Just before serving, sour cream can be added for extra consistency and flavor.
Tzimmes or Tsimmes is a traditional Ashkenazi Jewish dish in which the principal ingredient is diced or sliced carrots, sometimes combined with dried fruits like prunes or raisins, or chunks of meat.
Tzimmes is a sweet Jewish dish. Traditionally, it is made in any number of ways and can combine fruits, meat and vegetables. Traditionally served on Rosh Hashana, this sweet Jewish dish is flavored with honey and usually with cinnamon as well. The flavors of this casserole-style dish develop by cooking it at a very low temperature for a very long time.
Tinta Roriz refers to a grape variety which is also known as Tempranillo in Spain and is the only key 'Port' variety that is widely planted outside of Portugal. Tinta Roriz produces large crops that can vary widely in quality depending on the vintage and the vineyard site. Its wines can range from light in body to full bodied with heavy tannins. It is not a grape that makes very good wine on its own but it can be useful when used as a "spice grape" in a blend.
Tinta Roriz is the only classic variety of the Douro not indigenous to Portugal. It is known in Spain, its birthplace, as Tempranillo. The name, from "temprana," or "early," refers to its trait of ripening early. Of the top varietals, Tinta Roriz is the most variable in in quality.
High in vigor, moderate in productivity and highly resistant to heat and aridity, Tinta Roriz grows best on hot, dry south-facing schist slopes, away from water, with shelter from wind. Such siting helps curb the vine’s vigor and also helps it avoid rot, to which it is susceptible.
The Tinta Roriz produces thick-skinned, deeply-colored grapes not too high in acidity which yield masculine wines of firm tannic structure, excellent complexity and distinctive resiny fragrance. It constitutes 12.1% of plantings in the Douro Valley, the second most prevalent vine.
Alternate name of Tinta Roriz are: Tempranillo; Aragonez; possibly the Valdepeñas of California