Glossary T

The food glossary +++ 'Talbos ng Kamote', 'Tapsilog', 'Talong'
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.

Tostones refer to a Caribbean specialty of plantain fried twice and eaten like potatoes chips and serve as side dish or snacks. In Honduran cuisine, Tostones which is also called Platanos Fritos is an indispensable side dish. It refer to crunchy deep-fried plantains.

Trifle refers to a fruit juice or liquor soaked sponge cake covered with layers of fruit, jelly, custard and cream served cold. Moreover, Trifle is the most famous English dessert that consists of sponge cake soaked in brandy or sherry, coated with fruit or jam, and topped with cream custard.

Tu is Myanmar term for chopsticks which is used to eat noodles.

Túrós Csusza refers to Hungarian pasta dish with cottage cheese .

Tochitura refers to the traditional Romanian hearty meat stew seasoned with onions and/or spices. Tocanita is also called Tochitura, a meat stew seasoned with onions and/ or spices