영어이름, 모델이름, 자동차이름, 음식이름, 남자 이름, 여자 이름, 유명인사이름

Kaiserschmarrn ("Kaiser", meaning "Emperor" and "Schmarrn" is "Mishmash" in Austrian German) is one of the best known Austriandesserts, popular in the former Austria–Hungary as well as in Bavaria. In Hungary it is called "csaszarmorzsa" or simply "smarni"^[1]. The translation of Kaiserschmarrn has generated some etymological debate. While “Kaiser” is literally translatable (as Emperor), the same cannot be said for “Schmarrn”. “Schmarrn” has been translated as a mishmash, a mess, crumbs, a trifle, a nonsense, a fluff, or even as a mild expletive. Kaiserschmarrn is an Oxymoron.Kaiserschmarrn is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt, and milk, baked in butter. Kaiserschmarrn can be prepared in different ways. When making Kaiserschmarrn the eggwhites usually are separated from the yolk and beaten until stiff, then the flour, the yolks mixed with sugar and the other ingredients are added, including nuts, cherries, plums, apple jam, or small pieces of apple, or caramelized raisins and chopped almonds. The pancake is split into pieces while frying, shredded after preparation and usually sprinkled with powdered sugar, served hot with apple or plum sauce or various fruit compotes, including plum, lingonberry, strawberry, or apple. Kaiserschmarrn is eaten like a dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants and taverns in the Austrian alps, as a quite filling meal.Seasonal Restaurant & Weinbar (212) 957-5550 ‎132 West 58th Street, New York, NY 10019[mappress mapid="10"]

A pupusa (from Pipil pupusaw) is a traditional Salvadoran dish made of thick, hand-made corn tortilla (made using masa de maiz, a maize flour dough used in Latin American cuisine) that is usually filled with a blend of the following: cheese (queso) (usually a soft cheese called Quesillo found in all Central America), cooked pork meat ground to a paste consistency (called chicharron, not to be confused with fried pork rind, which is also known as chicharron in some other countries), refried beans (frijoles refritos), or queso con loroco (loroco is a vine flower bud from Central America). The two most common pupusas are the pupusa de queso (cheese) and more popular pupusa revuelta with mixed ingredients of queso (cheese), frijoles (beans), and chicharron. Pupusas are typically served with curtido (lightly fermented cabbage slaw with red chilies and vinegar) and a watery tomato salsa.Pupusas are similar to the South American arepa. However, the main difference lies in that the pupusa is made out of nixtamal, whereas arepas are made out of ordinary corn dough. Nixtamal is basically the same corn dough, but it has undergone a preparation process involving an alkaline solution before cooking, which contributes to peel the grains while preserving valuable nutrients. This process was developed in Mesoamerica around 1500 - 1200 BC. Early mesoamericans used quicklime or slaked lime and ashes as the alkaline solution. Dried nixtamal is now commercially available.The Mexican gordita is also similar to the Salvadoran pupusa, but the ingredients vary. Gorditas have generally more fill than pupusas (hence the name gordita - "fatty") and normally have an opening at the center of the tortilla.Pupusas, also known as Pupisio, were first created centuries ago by the Pipil tribes that dwelt in the territory now known as El Salvador. Cooking implements for their preparation have been excavated in Joya de Ceren, "El Salvador's Pompeii", site of a native village that was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost two thousand years ago. The instruments for their preparation have also been found in other archaeological sites in El Salvador.  La Cabana Salvadorena Restaurant 4384 Broadway, New York, NY 10040-4002(212) 928-7872 ‎[mappress mapid="7"]

A tajine, or tagine (Berber: tajin), is a dish from North Africa, that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tajine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving.Recently, European manufacturers have created tajines with heavy cast-iron bottoms that can be heated on a cooking stove to a high temperature. This permits the browning of meat and vegetables before cooking.Tajines in Moroccan cuisine are slow-cooked stews braised at low temperatures, resulting in tender meat with aromatic vegetables and sauce. They are traditionally cooked in the tajine pot, the conical cover of which has a knob-like handle at its top to facilitate removal. While simmering, the cover can be lifted off without the aid of a mitten, enabling the cook to inspect the main ingredients, add vegetables, mix the contents, or add additional braising liquid.Most tajines involve slow simmering of less-expensive meats. For example, the ideal cuts of lamb are the neck, shoulder or shank cooked until it is falling off the bone. Very few Moroccan tajines require initial browning; if there is to be browning it is invariably done after the lamb has been simmered and the flesh has become butter-tender and very moist. In order to accomplish this, the cooking liquid must contain some fat, which may be skimmed off laterWhat Tunisians refer to as a "tajine" is very different from the more well-known Moroccan dish. Tunisian tajine is more like an Italian frittata.Tagine Dining Gallery 537 9th Avenue, New York, NY 10018(212) 564-7292 ‎taginedining.com[mappress mapid="6"]

Sfihah (Arabic: صفيحة‎ sfīḥah) or lahm bi`ajin (Arabic: لحم بعجين‎ laḥm bi‘ajīn), also known as 'Arab' or 'Chaldean' Pizza, is a pizza-like dish originating from the Levant (Syria, Lebanon, Jordan, Palestine and Iraq), and introduced in Brazil, Mexico and Argentina by Levantine immigrants.In contrast to the modern use of lamb or beef, traditional sfiha are open-faced meat pies made with ground mutton. Historically, sfiha were much like dolma- simply ground lamb, lightly spiced, wrapped in brined grape leaves. In Brazil, sfihas are folded into a triangular pastry, although the open-faced version is very common too.Sfiha is a pizza-like dish eaten in the Levant. The dish originates in Syria. They are also very popular in Brazil and Argentina due to the presence of a large Levantine community.Balade 208 1st Avenue, New York, NY 10009-3705(212) 529-6868 ‎[mappress mapid="5"]

Taboon bread (Turkish: durum, "roll", Arabic: خبز طابون‎: bread of the taboon, Hebrew: לאפה‎: la-fah, Hebrew: פיתה עירקית‎: Iraqi pita, in Jerusalem: Hebrew:אַשתנוּר‎ ash-tanur) ) is a flatbread wrap used in many cuisines. It is traditionally baked in a taboon oven and eaten with different fillings.Taboon bread is sold as street food, stuffed with hummus, falafel or shaved meat.  Taboon bread is a staple of Middle Eastern cuisine worldwide. InJ erusalem and the northern West bank, taboon bread is the main component of musakhan, a dish of roasted chicken baked with onions, sumac, allspice, and saffron atop taboon bread.Iraqi and Druze pita are made without commercial yeast; they are "soured" or fermented using wild yeast. Iraqi pita is similar in thickness to flour tortillas. Druze pita (also called sagg pita) is very thin and large. Both Iraqi and Druze pita are baked on a convex pan called a taboon, resembling an overturned wok.

Variations

• Lafah or Lafa is an Iraqi pita that is of medium thickness, slightly chewy, doesn't tear easily, and is mostly used to wrap shawarma in food stands. It is extremely popular in Israel, where it can be found at nearly every bakery and food stand.
• Druze pita is paper thin and traditionally spread with Labneh, olive oil, and/or zaatar.
• Bukharan pita, an oval, thin and crispy flatbread, spiked with cumin or nigella seeds. Usually eaten as a snack by Bukharan Jews, along with savory food.
• In Belgium, it is filled with meat, and sometimes also fries and salad, topped by typical Belgian sauces.

Taboon 773 10th Ave, 52nd Street, New York, NY 10019-5027(212) 713-0271View Larger Map

Lahmacun (Turkish: Lahmacun, "hy: Լահմաջո"[lahmajo]) or lahmajoun, from Arabic: لحم بعجين‎, laḥm bi'ajīn, "meat with dough", is a traditional eastern item of prepared food of Turkish origin consisting of a round, thin soft piece of dough topped with spicy sauce and minced meat (most commonly beef and lamb) and straight leaved parsley. Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley, cabbage salad or cilantro, a typical variants may be found as wraps for kebab meat or sauces.

Lahmacun can be found in many countries with sizeable Near and Middle Eastern communities. In Australia there has been a proliferation of kebab and lahmacun take-away restaurants, although it is usually referred to as "Pide", not lahmacun. In Canada there are Armenian, Lebanese, and Turkish restaurants specializing in lahmacun. In many German, Dutch, Belgian, Swiss, and English towns (North London in particular) there are Turkish-menu restaurants that sell doner kebab and lahmacun. In South America there are Syrian, Turkish and Armenian communities with associated restaurants, and a prepackaged frozen version called "Lehmeyun" (Spanish transliteration of Arabic name) may be found in the markets.Turkish Grill Inc 4203 Queens Boulevard, Sunnyside, NY 11104-2805(718) 392-3838 ‎[mappress mapid="2"]

Manakish, also manaqish, manaeesh or manakeesh or in singular form man'ousheh (Arabic: مناقيش‎ manāqīsh; sometimes called معجنات mu‘ajjanāt 'pastry') is a popular Levantine food consisting of dough topped with thyme, cheese, or ground meat. Similar to a pizza, it can be sliced or folded, and it can either be served for breakfast or lunch. The word manaqish is the plural of the Arabic word manqūshah (from the root verb naqasha 'to sculpt, carve out'), meaning that after the dough has been rolled flat, it is pressed by the fingertips to create little dips for the topping to lie in.Traditionally, Levantine women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this timeClassic toppingsZaatar (Arabic: زعتر, za'tar, manaqish bi'l za'tar). The most popular form of manakish uses zaatar as a topping. The zaatar is mixed with olive oil and spread onto the bread before baking it in the oven. It is a favourite breakfast preparation in Levantine cuisine.[2][3] It is also served by Palestinian and Lebanese cooks as part of a mezze, or as a snack with a glass of mint tea and feta cheese on the side. Popular also in the Arabian Peninsula, it was likely introduced there by Palestinians making the pilgrimage to Mecca.Cheese (Arabic: جبنة, jubnah). There are two main types of cheese manakish: ‘Akkāwī (Arabic: عكاوي), and Kashqwān (Arabic: قشقوان). People usually mix cheese with zaatar, chicken, or meat when baking manakish to give it a better taste.Minced lamb (Arabic: لحم بعجين, lāḥm bi-‘ajīn, "meat with dough", sfiha). Other manakish are served for lunch because of their heavier contents. This popular manakish has lamb topping. The minced lamb is mixed with tiny pieces of diced tomato and vegetable oil, and this manakish is optionally served with ground pepper or pickles and yogurt.Chili (Arabic: فليفلة‎ or فلفل حر).Kishq (Arabic: كشك‎).Spinach (Arabic: سبانخ‎), Swiss Chard (Arabic: سلق‎).EMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM!ilili Restaurant 236 5th Avenue, New York, NY 10001(212) 683-2929 ‎ililinyc.com[mappress mapid="8"]

Sabich (Hebrew: סביח‎) or "Sabikh" is a Middle-Eastern food popular in Israel consisting of pita stuffed with fried eggplant and hard boiled eggs. Local consumption is said to have stemmed from a tradition among Iraqi Jews, who eat it on Shabbat morning.Some say the name is derived from 'Sabah', which means 'morning' in Arabic. One vendor claims it is named after him. while a competing vendor claims Sabich is the Hebrew acronym for Salad (סלט or 'Salat'), Egg (ביצה or 'Beitzah'), More Eggplant (יותר חציל or 'Yot'er khatzeel')Sabich, served in pita bread, traditionally contains fried eggplant, hard boiled eggs, hummus, tahini, Israeli salad, potato, parsley and amba (a mango pickle). Traditionally it is made withhaminados eggs, slow-cooked in hamin until they turn brown. Sometimes it is doused with hot sauce and sprinkled with minced onion.Sabich was developed by Iraqis. Iraqi Jews, who were expelled from or fled Iraq in the aftermath of the formation of the State of Israel on Palestinian land in 1948, brought Sabich to Israel. Many of them settled in Ramat Gan, where the dish is erroneously claimed to have been invented. On the Sabbath, when no cooking is allowed, the Jews of Iraq ate a cold meal of pre-prepared fried eggplant, cooked potatoes and hard-boiled eggs. In Israel, these ingredients were stuffed in a pita and sold as fast food.

In the 1950s and 1960s, vendors began to sell the sandwich in open-air stalls , and the dish has since become popular in Israel and in Jewish, Christian and Muslim communities (and perhaps Buddhist communities, as well as other religions) around the world. In addition, it has been reported that atheists also enjoy this sandwich.Taim222 Waverly Place, New York, NY 10014-2404(212) 691-6101 ‎taimfalafel.comEMAIL US YOUR RESTAURANT’S PICTURES, SPECIALTY AND MENU TO ADVERTISE ON COOKSNS.COM![mappress mapid="1"][mappress mapid="1"]