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

Cacık ([dʒaˈdʒɯk]) is a Turkish dish of seasoned, diluted yoghurt, eaten throughout the former Ottoman world. In Greece a similar, much thicker yoghurt dish is called tzatziki. It is served cold in very small bowls usually as a side dish or with ice cubes.Cacık is made of yogurt, salt, olive oil, crushed garlic, chopped cucumber, dill, mint, and lime juice, diluted with water to a low consistency, and garnished with sumac. Among these ingredients, olive oil, lime juice, and sumac are optional. Dill and mint (fresh or dried) may be used alternately. Cacık, when consumed as a meze, is prepared without water but follows the same recipe.Ground paprika may also be added when it is prepared as a meze. As a rarer recipe, when prepared with lettuce or carrots instead of cucumber, it is named kış cacığı (winter cacık).Akdeniz Turkish Cuisine 19 West 46th Street, New York, NY 10036-4118(212) 575-2307 ‎akdenizturkishusa.com[mappress mapid="192"]

Bublik (also Booblik or Bublyk) (Russian and Ukrainian: бублик) is a traditional Ukrainian, Russian, Polish (obwarzanek) and Lithuanian (riestainis) bread roll, very similar to bagels; however it is somewhat bigger, has a wider hole and a much denser and 'chewier' texture.Bubliks are members of a class of bread products made from dough that has been boiled before baking, which also includes bagels, baranki, sushki, and other similar breads.Boiled dough products have a long history in Eastern Europe, with some claims that they came from Byzantine times. Bagels, being a type of bublik, are first mentioned in 1610 in Jewish sources in Krakow as a common gift to women after childbirth, while the first mention of theobwarzanek dates to the year 1394 along with a note that obwarzanek "should be between 12 and 17 centimeters in diameter, weigh 80 to 120 grams and its color should range from golden to light brown".The beigl (or bagel) then spread across all areas with significant Jewish population, soon reaching Ukraine (Southern Russia at the time),where it was influenced by similar Russian (mainly Moscow baranki) and Greek (koulouri, κουλούρι) products and where it got its current form: a dough ring about twice as big as a common bagel with a much denser and drier texture, because similar Russian dishes are generally very dry and crisp. Its name was also heavily Russified to the current form — "бублик" (pronounced "boob-leek"). The city of Odessa (now Ukrainian, but back then a heavily Jewish settlement in the Russian Empire) is most commonly considered the birthplace of the bublik.In Ukraine, bubliks are featured by professional bakers in their shops and at country fairs and regional markets. They are usually strung on a string by the dozen.RussianTable.com 60 20th Street, brooklyn, NY 11232(800) 761-2460 ‎russiantable.com[mappress mapid="191"]http://cooksns.com/?p=2947

Ka'ak (Arabic: كعك‎, also transliterated kaak) or Kahqa is the Arabic word for "cake", and can refer to several different types of baked goods produced throughout the Arab world and the Near East.Bread ringsKa'ak can refer to a bread commonly consumed throughout the Near East that is made in a large ring-shape and is covered with sesame seeds. Fermented chickpeas (known as hummus in Arabic) are used as a leavening agent.Widely sold by street vendors, it is usually eaten as a snack or for breakfast with za'atar. In East Jerusalem, it's sometimes served alongside oven-baked eggs and falafel.Palestinians from Hebron to Jenin consider Jerusalem ka'ak to be a unique specialty good, and those from the city or visiting there often buy several loaves to give to others outside the city as a gift.In Lebanon, ka'ak bread rings are made of sweet dough rolled into ropes and formed into rings and topped with sesame seeds. Instead of za'atar, after baking, it is glazed with milk and sugar and then dried.Tunisian Jews also make a slightly sweet-and-salty version of the pastry, but don't use a yeast-based dough. In Egypt, usually at wedding parties, a variation made with almonds, known as kahk bi loz, is served.A thirteenth-century Middle Eastern culinary text, Kitab al Wusla il al Habib, features three recipes of ka'ak.Mansoura Pastries 515 Kings Highway, Brooklyn, NY 11223-1940(718) 645-7977 ‎mansoura.com[mappress mapid="190"]http://cooksns.com/?p=2944

A simit (Turkish), Aramaic qeluro/qelora, koulouri (Greek: κουλούρι), đevrek (Serbian: ђеврек), gjevrek (Macedonian: ѓеврек), gevrek(Bulgarian: геврек), covrig (Romanian: covrig) (the last four, from "gevrek" in Turkish, meaning "crisp", which is, in some parts of Turkey,colloquial to "simit") is a circular bread with sesame seeds, very common in Turkey, as well as in Greece, Serbia, Bulgaria and other parts of the Balkans and Middle East such as Lebanon. Simit's size, crunchiness/chewiness, and other characteristics vary slightly by region. In the city of İzmir, simit is known as "gevrek," (literally, 'crisp' in Turkish) although it is very similar to the Istanbul variety. Simits in Ankara, which is the capital of Turkey, are smaller and crisper than the ones in other cities. Simits in Devrek are made with molasses.Drinking Turkish tea with simit is traditional in Turkish culture. Simit is generally served plain, or for breakfast with tea, jelly, jam or cheese.Simit and koulouri are often sold by street vendors, who either have a simit trolley or carry the simit in a tray on their head. Street merchants generally advertise simit as fresh ("Taze simit!"/"Taze gevrek!") since they are baked throughout the day.Simit is also known as "Turkish bagel" in USA.A type of bread very similar to simit is known in Poland as "obwarzanek". The main difference is that the rings of dough are poached briefly in boiling water prior to baking (similarly to bagels), instead of being dipped in water and molasses syrup, as is the case with simit.Gulluoglu Baklava Cafe Manhattan 982 Second Avenue, Manhattan, NY 10022(212) 813-0500 ‎gulluoglucafe.com[mappress mapid="189"]http://cooksns.com/?p=2940