Glossary T
Torley is an Egyptian Casserole of ground meats and sliced vegetables arranged in layers. Flavorings and seasonings are tomato juice, onions, and salt and pepper.
Tortang Ipon refers to a Filipino dish, particularly of the Ilocos Region of the Philippines made of very tiny fish called "Ipon" that come out for two (2) weeks after the full moon during the "ber" months, as in September , October and so on.
Tortang Ipon is made by cooking these tiny fish with beaten egg, then fried. It simply means Omelette with "Ipon".
Ipon is a prized fish from the Ilocos and Cagayan Valley Region of the Philippines, but it is also found in Southern Region and it is called Dulong.
Ipon is actually fries of the Goy fish or in some instances, the fries of the Anchovy. It is calles "Silver fish" in English. (Please see article about Ipon)
Tortas de Aceite refer to Spanish "oil cakes" (literal translation), a lightly sweetened, waferish thin, light, flaky biscuit which originated in Andalucia, specifically near Sevilla. Tortas de Aceite became popular in the 19th century and became popular in other countries, including the United States. Tortas de Aceite are a light and healthy alternative dessert, simply made with flour, water, yeast, olive oil and sprinkled lightly with sugar.
It was Ines Rosales who in 910 started to make these olive oil tortas or Tortas de Aceite by hand and sold them at the train station in Sevilla. When she was no longer able to keep up with the demands for her Tortas, she began employing the women of the local village who assisted her in the production of these thin, flaky delicate and crispy dessert. It was said that she used local ingredients including extra virgin olive oil. In a short time this Andalucian specialty became known and enjoyed throughout Spain and presently in other countries of the world.