Culinary Terms

Small fruit that is rough, wrinkly, and red. Has a smooth juicy and delicate taste.

White crystaline powder with no taste of its own.  It is used to enhance the flavors of food it is added to.

Dark brown sauce consisting of oysters, brine, and soy sauce cooked until concentrated and thick.

Greek soup and sauce made from chicken broth, egg yolk, and lemon juice.

Dessert made with phylo dough, spices, nuts, and syrup

Eggplant and ground lamb or beef that are layered then baked.

Clear anise flavored liquor commonly mixed with water making it a white and cloudy.

Baked grek casserole dish with pasta, ground beef or lamb, grated cheese, tomatoes, and seasoning.

Greek word meaning "leaf". Tissue thin layered pastry dough.

Greek specialty of lamb chunks that have been marinated in oil, lemon juice, oregano, and seasonings before being sauteed.

Savory pie with phyllo dough crusts (top and bottom) filled with spinach and onions with seasonings.

Greek sauce made with plain yogurt, cucumber, garlic, olive oil, vinegar, and dill or mint.

Puree of eggplant, tahini, olive oil, lemon juice, and garlic. Used as a Middle Eastern spread.

Wheat kernals that have been steamed, dried, and crushed

Korean barbequed beef. Means "fire meat" in Korean

Spicey condiment that is served with Korean meals.

Coconut milk is made by taking equal parts water and coconut and boiling and straining it.  Cream is made using one part water and four parts coconut

Blend of ghee, curry powder, vinegar, and other seasonings

Rhizome with hot, ginger-peppery flavor used for seasoning

Leaves with a flora-citrus aroma that can be found fresh or dried.

Herb with a sour-lemon flavor and fragrance

Known as "Indian Date". It is five to eight inches long with up to ten seeds in it.  The seeds are dark brown with a sour sweet taste

Dried seaweed ued as a thickening setting agent

Thin fatty membrane from the abdominal cavity of pigs or sheep. Resembles a net and is often used with pate. It melts when cooked.

Lighter then "normal" cabbage.  Bok Choy is an example. Chinese cabbage is usually thin, crisp, and delicately mild.

Boiled rice and water. Also known as Jook. Popular for breakfast

Equal parts cinnamon, star anise, cloves, fennel seeds, and szechuan peppercorns

Also called Peking Sauce, it is  a reddish brown sauce that is sweet and spicy

Boiled noodles combined with variouse stir fried ingredients

Granular semolina

Middle East specialty. Small fried balls made of spiced ground lamb and chickpeas

Meat stuffed pita topped with onions, peppers, and other items.

Thick Middle Eastern sauce made from chickpeas. Usually served as a dip or sauce

Combination of ground meat bulghar wheat and various flavorings. Served raw or cooked

Strict guidlines on what foods can be eaten or served with each other.  Kosher is for Jewish religion and Halal is for the Muslim religion

Middle Eastern dish of bulghur, chopped tomatoes, onions, parsly, mint, olive oil, and lemon juice.

Thick paste of ground sesame seed. Used for flavoring

Known as Italian cress, rocket or rugula. Pepper mustard flavoring green.

Italian for dried salt cod

Vinegar made from trebbiano grapes that are cooked and concentrated until deep dark and rich.

Food prepared hunterstyle with mushrooms, onions, tomatoes, various herbs and somtimes wine

Italian meat product formed b seasoning the hogs head and shoulder, let rest for 10 days then stuffed into a natural casing

cows milk cheese with a pleasant sharp taste

Smoked sausage made from groun dbeef, pork, and cubes of pork fat.

Italian dish made of veal shanks braised with olive oil, white wine, stock, onions, tomatoes, garlic, anchovies, carrots, celery, and lemon peels

Butterfly or bowtie pasta

Italian for ham. Seasoned salt cured and dried (not smoked)

Italian dessert of custard, marsala wine, and sugar

Long grained rice with a fine texture

Made with lentils that have been cooked in water, then seasoned with spices, tomatoes, and onions

Butter heated to separate the oil from the solids. It is heated until the solids begin to brown giving it a caramel like flavor and aroma.

Seasoned minced meat shaped into balls and cooked

White flour flatvread that is lightly leavened by natural yeast.

Yogurt salads. Combo or thick whole milk yogurt and vegitables.

Fried triangular pastries that may be filled with vegetables, meat, or both.

Hindi for chunks of meat skewered (similar to kabobs)

Traditional rounded top oven made of brick and clay

most mouth searing of curry dishes. Contains various ingredients with red chiles as a must. Typically combined with rice and meat.