Glossary Z
Zabelka refers to Russian traditional name of different milk condiments or products that is used or added for cold and hot soups, as in milk, cream, clabber, sour cream.
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.
Zacusca refers to a very popular dish from Romania that is made of vegetables usually prepared during autumn and served during winter Zacusca consist of the (main ingredients) are eggplants, red peppers and onions; depending on who cooks it, Zacusca are available different versions containing, besides the main ingredients, ingredients such as tomatoes, carrots, mushrooms, olives etc.; it can be either home made or commercially available. Zacusca is often eaten after spreading it on a piece of bread;
Zaedkami refer to the Russian desserts that means "after-eaters" since they were served after the principal meal. Among the traditional Russian Zaedkami, desserts or sweet dishes are: Kissel, Compote, Levashen (fruit pastila), sweet Pirohi, baked apples and pears, fruit made into salads and berry preserves.