Glossary Z

The food glossary +++ Popular Articles: 'Zuppa', 'Z\'hug / Zhug', 'Zimtzucker'

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

Zaychatina is the Russian term which means "rabbit meat"

Zayt is the Arabic term for "oil

Zaziki refers to a sauce made of strained yoghurt with a mixture of cucumbers (either pureed and strained or seeded and finely diced), garlic, salt and usually olive oil, sometimes vinegar, and dill, parsley or mint.

Zbozhie is referring to the old-Russian name for bread made from the dough of wheat flour with the addition of other grains. This bread is similar to 7-grain bread

Zebeda refers to a sour fresh butter in Morocco; a cooking fat used to flavor Morocco's dishes.

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

Zemelakh is a kind of shortbread in Russia

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Glossary Z

Zaw

Zaychatina

Zayt

Zaziki

Zbozhie

Zebeda

Zeleva Chorba

Zelevi Sarmi

Zeljanica

Zemelakh

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