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Glossary Z

The food glossary +++ Popular Articles: 'Z\'hug / Zhug', 'Zastil', 'Zaziki'

Zarzuela is a Spanish word for casserole.

Zarzuela refers to a colourful seafood stew/casserole that is made of shellfish, which is typically consist of seafoods like mussels, squid, prawns, spiny lobster, hake and eel which are cleaned and prepared and added to a chopped mixture of onions, garlic, tomatoes and sweet peppers and sweated in oil.

Zasaharivanie is the Russian term for the process referring to crystalization of jams and preserves

Zasolka is the Russian term that refers to the process of preserving meat, fish, fruits and vegetables with the aid of salt

Zastil is referring to an old-Russian dish still prepared in Akhangelsk, Vologodsk, Perm and Kirov regions of Russia.

Zattar is an Arabic blend of spices including thyme, marjoram, sumac and salt

Zaureya refers to type of herring caught in white sea that is considered to be one of the best herrings available on Russian market

Zavarnoye testo is the Russian term which means "Choux pastry"

Zavtrak (???????) is Russian word for "breakfast"

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

Zaychatina is the Russian term which means "rabbit meat"

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