Glossary 0-9
À l'ancienne is the French culinary term which means "in old-fashioned style"; in the ancient style", "in old style", describing a traditional method of preparation or cooking, as in Baguette à l'ancienne, Jambon à l'ancienne, Pain à l'Ancienne (traditionally-baked bread), etc.
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.
Ähzezupp refers to Dusseldorf's traditional thick pea soup.
It is also spelled Aezezupp
Äppelwoi refers to Germany's apple wine, particularly from the Federal Statee of Hessen. Hessen's most popular drink is apple wine, a type of cider with an alcohol content of 5 to 6 %. It tastes dry and is drunk neat, sweetened with lemonade or "sour" with mineral water.
Çig is the Turkish word which means "raw" or "uncooked", as in Çig Köfte or raw meatballs, a Turkish dish.
Çig is pronounced "chee”.
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.
Çökelekli Zeytin refers to a Turkish salad with cottage cheese, green olives, onions and tomatoes.
Ökör is the Hungarian word for "Ox" . Used for culinary purposes.
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.