Glossary Z

The food glossary +++ 'Zerlegen', 'Zeytinagli', 'Zeytin'
Zalabiyyeh refer to Jordan's pastries which are dipped in rosewater. It is one of the traditional sweets or desserts from Jordan.

Zaw refers to toasted rice which is one of the common snacks in Bhutan.

Zganci / žganci refers to the typical Slovenian porridge/gruel

Zombie refers to a drink made of various kinds of rum, liqueur, and fruit juice.

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.

Zivania refers to the traditional alcoholic beverage which has been produced for centuries in Cyprus by distillation, and has played an important role in the everyday life of Cypriots. Zivania is a strong drink, high in alcoholic content which according to tradition (also adopted by the 1998 Regulations for the Control of Zivania) it is a distillate produced only from grapes. Since 2004, Zivania has been protected under EU regulations as a product unique to Cyprus and as such cannot be produced in any other country or marketed under that name. Zivania is characterized by its typical taste and aroma . It is colorless and it has a pleasant alcoholic content with light aroma of raisins. The typical alcohol content is 45% by volume. It is a pure drink that contains no sugars and has no acidity. Zivania is produced from pomace, the residue of grapes that were pressed during the winemaking process mixed with high-quality dry wines, all produced from the local grape varieties of Cyprus. Zivania is exclusively produced by the distillation of the two indigenous varieties, namely Mavro and Xynisteri. Zivania may also be produced by other, either local or imported varieties, but the variety used must be distinctively indicated on the label, for example as Zivania Cabernet or Zivania Maratheftiko.