Halvas

См. также в других словарях:

• Halvas — Halva Pistazien Halva Russische Chalw …   Deutsch Wikipedia

• Halloumi — Country of origin Cyprus Source of milk Goats or Sheep Pasteurised Commercially, but not traditionally (as process was not invented until 1862) Texture semi soft …   Wikipedia

• Dolma — is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions such as Russia, Middle East and the Caucasus and Central and South Asia. Perhaps the best known is the grape leaf dolma. Common… …   Wikipedia

• Churchkhela — Georgian churchkhela Churchkhela (also written churchkhella, Georgian: ჩურჩხელა, Russian: чурчхела,Turkish: köme,orcik,pestil cevizli sucuk), soutzoukos (Greek: σουτζούκος), soutzouki ( …   Wikipedia

• Halva — al estilo balcánico con pistachos en su pasta. Halva sin granos enteros …   Wikipedia Español

• halva — [ alva ] n. m. • fin XIXe; mot turc ♦ Confiserie orientale faite de farine, d huile de sésame, de miel, de fruits et d amandes (ou noisettes, pistaches). Des halvas. halva [ alva; xalva] n. m. ÉTYM. V. 1890; hulwah, 1826, in D. D. L.; mot turc,… …   Encyclopédie Universelle

• Greek cuisine — Classic Greek salad Traditional Greek …   Wikipedia

• Tzatziki — Fresh tzatziki Tzatziki, tzadziki, or tsatsiki (Greek: τζατζίκι [dzaˈdzici] or [dʒaˈdʒici]; Turkish: cacık [dʒaˈdʒɯk]; English pronunciation …   Wikipedia

• Halva — Balkan style tahini based halva with pistachios Halva (or halawa, xalwo, haleweh, ħelwa, halvah, halava, helava, helva, halwa, halua, aluva, chalva, chałwa) refers to many types of dense, sweet confections, served across the Middle East, South… …   Wikipedia

• Semolina — is the purified middlings of hard wheat used in making pasta; also, the coarse middlings used for breakfast cereals, puddings, and polenta. ProductionModern milling of wheat into flour is a system that employs grooved steel rollers. The rollers… …   Wikipedia

• Pilaf — Bengali Pulao, a popular dish in Indian cuisine. Pilaf (for an extended list of local names, see Other names) is a dish in which rice is cooked in a seasoned broth (zirvak).[1] In some cases, the rice may also attain its brown color by being… …   Wikipedia