Glossary Z

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

Zapianka z Jablykami refers to a Belarus dish; a baked rice pudding dessert with apples. After slow baking, a buttery brown rice crust is formed and the apples cook fragrant and tender. The dessert is cut into large squares and served with sweet cream or sour cream stirred with sugar. Such a dessert often makes a light meal when served after a bowl of soup.

Zan refers to the staple food of the Monpa Tribe of Arunachal Pradesh in India. Zan is made by adding millets or any other flour to the boiling water and then stirring with a flat wooden implement. Zan is served with vegetable or meat items, to which fermented cheese of soyabean is added as condiment.

Zaru refers to Japanese cooking implement; a shallow bamboo basket used to drain things. Zaru Soba , a cold Soba noodles are served on a Zaru during summer, accompanied by a small bowl filled with dipping sauce .

Zuwaigani is the Japanese word for "Snow Crabs". It is the e male specie of the snow crab and is known as the "king of the winter delicacies" which is popular for their fresh and juicy meat. The female specie of snow crab, on the other hand is called Kobakogani. The female species are smaller than the male species but have a strong and lingering flavor. Snow crab roe (eggs) is also delicious and the can be made into a pleasantly-tasting and flavorful soup Noto Peninsula's offshore is the top habitat of these crabs in Japan.Snow crabs is one of the foods from Ishikawa Prefecture

Zahtar refers to a spice Blend which consists  of sesame seeds mixed with powdered Sumac and dried thyme  which is prized for its tangy and distinctive zesty flavor. To use it, Zahtar is usually  sprinkled over meats and vegetables , or mixed with oil (olive oil) to form a paste which is then  used as a spread for bread (Pita, toast). Zahtar is found in Middle Eastern markets. It is a  favorite spice Blend throughout North Africa, Turkey  and the Middle East.

Zahtar is also spelled as Za'tar, Za'atar, Zatar, Zaatar.