Glossary Y
Deutsch: Hefe / Español: Levadura / Português: Levedura / Français: Levure / Italiano: Lievito
Yeast is an eukaryotic microorganism classified in the kingdom Fungi, with 1,500 species currently described. Yeasts are unicellular, although some species with yeast forms may become multicellular through the formation of strings of connected budding cells known as pseudohyphae, or false hyphae, as seen in most molds.
Yeasty refers to a wine "tasting term" referrring to a wine which is usually young and which retains the yeast-like flavors of fermentation.
Yebeg means lamb in Ethiopia which is used in various lamb dishes from the country, such as:
1. Dullet - chopped meat, tripe, liver seasoned with herbed butter
2. Awaze Tibs - tender lamb morsels marinated in Berbere sauce
3. Lega Yebeg Tibs - tender lamb morsels and sauteed to perfection
4. Tibs Fitfit - lamb tibs mixed with pieces of Injera
5. Yebeg Wot - freshly made lamb stew served with Injera
6. Yebeg Alitcha - pieces of lamb bones and meat in mild sauce
7. Yebeg Wot Firfir - Yebeg Wot mixed in pieces of Injera
8. Yebeg Alitcha Fitfit - Yebeg Alitcha mixed in pieces of Injera
9. Yebeg Misto - combination or mixtute of Yebeg Wot and Alitcha FitFit
10. Gomen be Siga - mild lamb stew prepared with collard greens
Yellow butter refers to one of Mongolia's dairy products. Yellow butter is made from White butter . Either fresh or sour White butter is heated in a pot until the yellow butter oil is melted. This is separated from the white butter cream. Milk from cows, sheep, goats and camels can be used for white as well as for yellow butter.
It is interesting to note that Mongolian people usually take a bowl of yellow butter with them before starting on a long journey. They use it for their long journeys or when at home served with pan fried millet and pancakes.