Glossary

Glossary Directory

Blanch

The process of plunging ingredients - usually vegetables and fruit - into boiling water briefly,

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Borek

A Turkish cuisine, a very thin pastry filled with savory or sweet stuffing, folded or rolled up, then fried or baked.

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Borma

Rolled Shredded Pastry Fresh Konafa must be used in this recipe since it is easy to roll,

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Briouat

Almond Triangles Egg roll shells, cannot be substituted with Phyllo dough in this recipe.

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Burghul

Cracked wheat, hulled and parboiled, originally Persian; this nut textured cereal is ground in different grades for various dishes. Also spelled burgul.

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Buttermilk

A gentler, thinner yogurt, with any buttery flavor, added to it. It is a drink but used also in baking and marinations.

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