Glossary 0-9

The Food Glossary +++ Popular Articles: 'Äppelwoi', 'À l\' Ardennaise', 'Žemlovka'
À la Laitière refers to a French cooking term referring to a dish made with a fresh cheese (fromage frais), or with cream or milk. "Laitière" means a "milk maid" in French.

Cobanac refers to the "shepherd's stew" from the Slavonian Region of Croatia which is stew made from a mixture of several different kinds of meat, like venison or lamb with a lot of red spicy paprika.

Ähzezupp refers to Dusseldorf's traditional thick pea soup. It is also spelled Aezezupp

Újházy Tyúkhúsleves refers to one of Hungary's tasty chicken soup which is a regular fare in a Hungarian menu.

Žemlovka refers to a Slovakian sweet pudding that is made from apples and white bread steeped in sweetened milk or eggs. Pears can also be used instead of apples.

Çökelekli Zeytin refers to a Turkish salad with cottage cheese, green olives, onions and tomatoes.

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