Glossary U

Uykuluk is the Turkish word for "sweetbread". In Turkey, Uykuluk specifically of lamb is made into a Kebab, however, it needs an acquired taste to be able to enjoy Uykuluk. It is said that Uykuluk is Turkey is highly addictive. Uykuluk is also used for making Kokoreç. Uykuluk are the sweetbreads around which the intestines are wrapped. Some vendors just use fat to wrap Kokoreç , but Uykuluk is important for real Kokoreç.

- Urfa (Peppers) : Urfa peppers is a variety of pepper from Turkey which take its name from the city which they are grown. Urfa comes from the region surrounding the city of Sanliurfa which is located in the south-central region of Turkey near the Syrian border. Urfa is known for its complex flavor and medium heat which compliment many dishes from vegetables to seafood to steak. The Urfa pepper is a large pepper with a rounded tip. When dried Urfa has an almost purple color, a mellow heat and a fruity and smoky flavor. Sanliurfa is one of the most famous regions in Turkey because of its pepper.

Uling is the Filipino word for charcoal which is used in the Philippines for barbecuing food.

Urbain François Dubois refers to a French Chef and writer famous for writing La Cuisine Classique. Urbain François Dubois lived from 1818 to 1901. Urbain François Dubois is pronounced "oor-bah frah swah doo-bwah"

Unakka Munthiri is the Malayalam term for Raisins or Dry grapes used mostly in South India for making sweets, like Payasam. Raisins is also called Kishmish/ Kissmiss in Hindu language Please see other names of Raisins in other languages of India

Ugu refers to an African leafy vegetable used in soups or stews with a choice of meats, fish and other vegetables such as Egusi. Ugu leaves are often served with pounded yam . Ugu leaves are renowned for been rich in iron and vitamin C, needed for the production of blood and maintaining a good health. Dried ugu leaves are available in some African food shops. This leaf is generally known as pumpkin leaf. The Ibibio's in Nigeria call the leaf Nkong Ubong, Efiks call it Ikong Ubong Igbos named the leaf Ugu, the Ghanaians called it Krobonku and the Sierra Leonians - Gonugbe . This leaf is mostly cultivated in tropical Africa e.g. Ghana and Nigeria as well as in Sri lanka, India, Hong Kong and Malaysia. Anecdotal reports has it hat this is the most nutritious of all African soups. Ugu leaf is believed to be very rich in iron, and has been used, even by doctors to rapidly build up patients blood count within days of ingestion. The fresh leaf is also rich in vitamin C, magnesium and vitamin K, all necessary for strong immunity against diseases, strong bone, heart and optimal functioning of the blood clotting system. The high vegetable content also means high dietary fibre, good for sound bowel function and ideal in a weight control diet. Spinach can be used as an alternative or substitute for Ugu leaves

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