Glossary Z

The food glossary +++ 'Zerlegen', 'Zeytinagli', 'Zeytin'
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.

Zeleva Chorba refers to a Bulgarian kind of cabbage soup with fat meat, rice and pepper and a rather sour taste which makes it unpopular with foreigners. Soups are very popular in Bulgaria. There is no lunch without soup and in summers, the most popular is a cold soup called Tarator which is soup prepared from yoghurt, water, cucumber, garlic, dill , nuts and a pinch of salt.

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.

Zeljanica refers to Bosnian spinach pie often served as a main dish In Bosnian cuisine, pastries like pies and breads which are both sweet and savory are common, such as Burek, Pida, Sirnica , among others

Zoomkoom refers to the popular soft drink from Burkina Faso that is made from millet flour and water flavoured with ginger and lemon and generously sweetened. In Moore "zoom" means flour and "koom" is water. Moore is a language spoken primarily in Burkina Faso by the Mossi. Moore is spoken in Central Burkina Faso.

Zeytinyagli Enginar is a Turkish vegetable dish made of artichokes cooked in olive oil