Glossary Z
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.
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.
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.
Zalatina refers to one of the authentic and traditional meat products from Cyprus that is made of meat taken from various pork parts, but mainly the head and legs. The meat is then washed thoroughly and boiled in salted water. After de-boning, the meat is cut into very small pieces while the boiled water is filtered in order to remove the fat and then blended with citrus juice and vinegar. The end juice is boiled again along with the sliced meat and scented with fresh Cyprus rosemary. The final product is poured into bowls and left to cool down in the fridge. Zalatina is usually served as a traditional starter.