Glossary Z

The food glossary +++ Popular Articles: 'Zimino', 'Zigni', 'Zerde'

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

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

Zádélávané Drstky refers to a Czechoslovakian dish which is made of thin strips of parboiled tripe that are sautéed in butter together with chopped onions and garlic: Flour is added to make a roux, then stock with chopped ham and parsley and all simmered until cooked.

Zhi ma yoo refers to Chinese dark colored sesame seed oil

Zourit or Octopus is one of the Seychelles' chief delicacies. Zourit needs some amount of time for cooking until it is tender and can be chopped and add as one of the ingredients of a cold seafood cocktail or added to a hot creamy coconut curry. The Seychelles consist of an archipelago of about 100 islands in the Indian Ocean northeast of Madagascar.

Zelevi Sarmi refers to a Bulgarian dish which is made from a mixture of minced meat and rice rolled sauerkraut leaves Zelevi Sarmi is sometimes cooked without meat and is usually served as a main course.

  1. Zeleva Chorba
  2. Zeljanica
  3. Zoomkoom
  4. Zalatina