Glorious Food
The Glossary about the World of Food !

0 • A • B • C • D • E • F  • G • H •  I  • J • K • L  • M • N • O • P • Q  • R • S • T • U • V  • W • X • Y • Z

Latest Articles

  • Spelling differences
  • Palitaw
  • Extraction
  • Jamonera
  • Tamiya
  • Rétes
  • Prâhok
  • Poêler
  • Halászlé
  • Étouffée
  • Bún bò húê
  • Tahu Telur

Who's Online

We have 920 guests and no members online

Statistics

  • Users 26175
  • Articles 10653
  1. You are here:  
  2. Home
  3. Glossary / Lexicon
  4. Glossary Z

Glossary Z

The food glossary +++ Popular Articles: 'Zastil', 'Z\'hug / Zhug', 'Zaziki'

Z'hug / Zhug

Z'hug or Zhug refers to a condiment or a spicy relish made from a mixture of ground green chilis, red chilis and red peppers pounded together with parsley, cilantro, coriander leaves and seeds, caraway seeds, garlic, cardamom, cumin, olive oil and lemon juice to make a paste. Z'hug is used to flavor almost all types of Yemen dishes.

Read more …

Zaanse Mosterd

Zaanse Mosterd refers to Dutch coarse ground grainy mustard. Zaanse Mosterd is an excellent choice of condiment or in soups, sandwiches, sauces and dressings.

Zaatar

Zaatar refers to a spice blend or a mixture of savory, thyme, sumac, and sesame seeds that is prepared and available in most most Middle-Eastern groceries.

Read more …

Zabady

Zabady is the Arabic word for yoghurt. Zabady is also known as Zabade, Roba or Rob

Read more …

Zabaglione

Zabaglione is referring to an Italian custard-like dessert made of egg yolks, sugar.

Read more …

Zabalin

Zabalin is the Burmese word for lemon grass.

Zabelka

Zabelka refers to Russian traditional name of different milk condiments or products that is used or added for cold and hot soups, as in milk, cream, clabber, sour cream.

Read more …

Zaboca

Zaboca is the Caribbean term for "Avocado", a kind of fruit.

Read more …

Zachte eiren

Zachte eiren is a term in the Netherlands which means "soft-boiled eggs"

Read more …

Zacirka

Zacirka refers to the general name for egg barley in Belarus, prepared by blending flour and a little salt into beaten eggs to form a thick mixture. This is then pressed through a coarse sieve or dropped in small bits from a spoon into boiling broth or water to form tiny dumplings. These can be served in soups, mixed with grains such as cooked barley or Kasha (buckwheat), or served as a side dish to be topped with melted but-ter and sour cream.

Read more …

Page 1 of 17

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10

Glorious Food

  • Home
  • About Us
  • Glossary / Lexicon
  • My Blog
  • Food Travel
  • Photo Gallery
  • Topics
  • Legal Notice / Imprint
  • Redirects

Login

  • Forgot your password?
  • Forgot your username?