Glossary T

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Touojen refers to a Moroccan stew made of lamb or chicken

Ti leaves are used in Hawaiian cooking to wrap foods that are to be cooked. The leaves are removed before the food is eaten. Dried Ti leaves, which can be found in some ethnic markets

Tteokguk refers to Korea's rice cake soup that is usually serve over lunch. This dish can be an everday food but can also be serve for special occasions.

Turbinado sugar is a light brown sugar with large crystals.

Telur is the Indonesian word for "egg"

Terit refers to Moroccan crepes that are made on Motzai Pesach as a manner of breaking the Pesach Matza obligation.