"called it ""kasha"", and they mixed it with pasta or used it as a filling for cabbage rolls, knishes, and blintzes; buckwheat prepared in this fashion is thus most commonly called ""kasha"" in America. Groats were the most widely used form of buckwheat worldwide during the 20th century, eaten primarily in Estonia, Russia, Ukraine, Belarus, and Poland, called ""grechka"" in Ukrainian or Russian. The groats can also be sprouted and then eaten raw or cooked. Buckwheat pancakes, sometimes raised with yeast, are eaten in several countries. They are known as buckwheat ""blinis"" in Russia, ""galettes"" in France (savoury ""crêpes"" made"
"""panelle"" (little bread), a chickpea fritter from Sicily. Chickpea flour is used to make the Mediterranean flatbread ""socca"" and called ""panisse"" in Provence, southern France. It is made of cooked chickpea flour, poured into saucers, allowed to set, cut in strips, and fried in olive oil, often eaten during Lent. In Tuscany chickpea flour (farina di ceci) is used to make an oven baked pancake: the flour is mixed with water, oil and salt. Chickpea flour known as Kadlehittu in Kannada is used for making sweet dish Mysorepak. In the Philippines, chickpeas preserved in syrup are eaten as sweets and"
"kasha (buckwheat groats), or cheese. Other varieties of fillings include sweet potatoes, black beans, fruit, broccoli, tofu, or spinach. Knishes may be round, rectangular, or square. They may be entirely covered in dough or some of the filling may peek out of the top. Sizes range from those that can be eaten in a single bite hors d'oeuvre to sandwich-sized. Eastern European Jewish immigrants who arrived sometime around 1900 brought knishes to North America. Knish (קניש) is a Yiddish word that was derived from the Ukrainian ""knysh"" (книш) and Polish ""knysz"". The first knish bakery in America was founded in"
"porridge of buckwheat (, ""grechka""), farina (, ""manka""), or other grains. Kasha is found throughout much of Eastern Europe, including Poland and Croatia. Russia does not value breakfast cereals as much as other places. Most instances of cereal consumption is due to the desire for weight loss. Pap is a porridge used in a variety of meals eaten throughout the day. In the Afrikaans culture of descendants of Dutch farmers and French Huguenots, it is usually sprinkled with sugar and then eaten with milk; it can be made to a very stiff consistency so that it forms—what could be described"
"other flours. Gram flour is in popular use in the Indian subcontinent, where it is used to make the following: In Andhra Pradesh, it is used in a curry with gram flour cakes called Senaga Pindi Kura () and is eaten with Chapati or Puri, mostly during winter for breakfast. Chila (or chilla), a pancake made with gram flour batter, is a popular street food in India. Along the coast of the Ligurian Sea, flour made from garbanzo beans, which are a different variety of chickpea closely related to Bengal gram, is used to make a thin pancake that is"
"the names of similar braided breads which are consumed on special occasions by other cultures outside of the Jewish tradition in a number of European cuisines. These are the Russian and Ukrainian ""kalach"", the Serbian ""kolač"", the Hungarian ""kalács"", and the Romanian ""colac"". These names originated from Proto-Slavic ""kolo"" meaning ""circle"", or ""wheel"", and refer to the circular form of the loaf. Most traditional Ashkenazi challah recipes use numerous eggs, fine white flour, water, sugar, yeast, and salt, but ""water challah"" made without eggs and having a texture not unlike French baguettes also exists. Modern recipes may replace white flour"
"cooking). Many dairy products are utilised in the cooking process, except in nouvelle cuisine. Cheeses are produced in hundreds of different varieties, and fermented milk products are also available in a wide selection. Wheat-flour bread has long been the most common source of starch in this cuisine, along with pasta, dumplings and pastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since the European colonisation of the Americas, particularly in Northern Europe. Maize is much less common in most European diets than it is in the Americas; however corn meal (polenta"
"and tortillas (not in Brazil and Portugal). In Brazil and Portugal, it is used as bolognese sauce for pasta, and also used as a filling for pancake rolls, pastel (Brazilian pastry empanada), ""empadão"" and others (not with okra as it is far too perishable to be used in a fill for fast food and its consumption together with wheat flour-based foods often does not fit cultural tastes). The name comes from the West Iberian (Spanish, Leonese and Portuguese) infinitive verb ""picar"", which means ""to mince"" or ""to chop"". In Germany, Labskaus is made with beef or corned beef, minced with"
"bread from cassava flour and mashed cassava root, including the extremely popular ""bolitos de yuca"" or ""yuquitas"" which range from balls of dough formed around a heart of fresh cheese and deep-fried (found primarily in the north), to the simpler variety, which are merely baked balls of dough. Cassava flour is sold in most markets. In the Amazon Basin, cassava is a main ingredient in ""chicha"", a traditional fermented drink produced by the indigenous Quichua population that is often made by chewing up and spitting out the raw cassava, which is subsequently fermented for a few hours to a couple"
"or English pancake-like pancakes (around in diameter) are served with butter, or butter and lemon, sugar, and then rolled up and eaten. American-style pancakes are also popular. They are eaten for breakfast or as a dessert, with lemon juice and sugar, butter and maple syrup, stewed fruits such as strawberries and cream, ice cream, or mascarpone. (), () or () are cassava (manioc) starch flour unleavened pancakes. They are slightly thicker than crêpes and can be eaten plain or with sweet or savoury toppings. Tapioca flour must be moistened and strained through a sieve to become a coarse flour. The"
"grains, wheat, barley, corn, or rice flour are sometimes used to replace some or all of the teff content. Teff seeds are graded according to color, used to make different kinds of injera: ""nech"" (white), ""key"" or ""quey"" (red), and ""sergegna"" (mixed). Teff flour is gluten-free. To make injera, teff flour is mixed with water. The fermentation process is triggered by adding ersho, obtained from previous fermentations. The mixture is then allowed to ferment for an average of two to three days, giving it a mildly sour taste. The injera is baked into large, flat pancakes. The dough's viscosity allows"
"can be cooked and eaten cold in salads, cooked in stews, ground into flour, ground and shaped in balls and fried as ""falafel"", made into a batter and baked to make ""farinata"" or ""cecina"", or fried to make ""panelle"". Chickpea flour is known as ""gram flour"" or ""besan"" in South Asia and used frequently in South Asian cuisine. Chickpeas are popular in the Iberian Peninsula. In Portugal, they are one of the main ingredients in ""rancho"", eaten with pasta and meat, including Portuguese sausages, or with rice. They are used in other hot dishes with ""bacalhau"" and in soup. In"
"no longer toxic and is fermented into a popular alcoholic beverage of ""kari"", into which the cassava leaves and burnt cassava bread crumbs are also added. Cassava is a staple dish of Paraguay. It grows extremely well in the soil conditions throughout the country, and it is eaten at practically every meal. It is generally boiled and served as a side dish. It is also processed into a flour and used to make ""chipa"", a name for a type of bread made with queso paraguayo, milk, butter, and eggs (dairy and chicken having been introduced by the European settlers in"
"Italy, the ""angu"" of Brazil, the ""mămăligă"" of Romania, to cornmeal mush in the US (and hominy grits in the South) or the food called mealie pap in South Africa and ""sadza"", ""nshima"" and ""ugali"" in other parts of Africa. Maize meal is also used as a replacement for wheat flour, to make cornbread and other baked products. Masa (cornmeal treated with limewater) is the main ingredient for tortillas, atole and many other dishes of Central American food. Popcorn consists of kernels of certain varieties that explode when heated, forming fluffy pieces that are eaten as a snack. Roasted dried"
"Kama (food) Kama (in Estonian) or talkkuna (in Finnish) or tolokno (in Russia) is a traditional Estonian and Finnish and Russian finely milled flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn't require baking, as it was already roasted. Nowadays it is used for making some"
"is an aromatic, chewy and elastic kind of bread that is ubiquitous across the country. Toasted cassava flour is mixed into mashed beans to make the dish ""tutu de feijão"". In Colombia and Venezuela, arepas may be made with tapioca flour rather than cornmeal. Tapioca arepas probably predate cornmeal arepas; among traditional cultures of the Caribbean the name for them is casabe. Throughout both Spanish and Portuguese South America, the tapioca, or yuca, starch is used to make regional variations of the baked cheese bun, known locally as ""pandebono"", ""pan de yuca"", ""pão de queijo"", ""chipá"", or ""cuñapé"", among other"
"is also consumed. ""Injera"" thus acts simultaneously as food, eating utensil and plate. When the ""tablecloth"" formed by the ""injera"" is finished, the meal is over. ""Lahoh"" is a pancake-like bread originating in Somalia, Djibouti and Yemen. It is often eaten along with honey, ghee and tea. During lunch, ""lahoh"" is sometimes consumed with curry, soup or stew. In Kenya, pancakes are eaten for breakfast as an alternative to bread. They are served plain with the sugar already added to the batter to sweeten them. Kenyan pancakes are similar to English pancakes and French crepes. A ""pancake"" in South Africa"
"found in stores. ""Qabartma"" is a kind of yeast dough pancake that may be prepared in different ways: baked in a pan in front of an open oven fire, or fried in boiling oil in a cauldron. ""Qabartma"" is eaten hot, thickly spread with butter. Liquid batter is also prepared with and without yeast. Pancakes (""qoymaq"") are made from unleavened batter using wheat flour. Bliny-style pancakes are made from yeast batter using different types of flour (oats, peas, buckwheat, millet, wheat, or mixed). Yeast-batter ""qoymaq"" is thicker than the Russian bliny. It is usually served for breakfast, accompanied by melted"
"The dough mostly consists of water, flour, and vegetable oil. The dish can be served as a side, usually alongside duck, or as a snack, topped with scallions along with hot and sour sauce. India has many styles of pancake. Variations range from their taste to the main ingredient used. All are made without the use of added raising agents. Pancakes prepared using a north Indian cooking style are known as ""cheela"". Sweet ""cheela"" are made using sugar or jaggery with a wheat flour-based batter. North Indian salty pancakes are made using batter prepared from gram flour or green gram"
"Pogača Pogača (Bosnian, Croatian, Slovenian, and Serbian), pogace (Romanian), pogácsa (Hungarian), pagáče (Slovak) or pogacha (, Macedonian and Bulgarian: , , ) is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name (via Byzantine ), found in the cuisines of the Carpathian Basin, the Balkans, and Turkey. It can be leavened or unleavened, but only experienced cooks can make good-quality unleavened pogača, while the pastry with yeast is easier to make. It is generally made from wheat flour, but barley and sometimes rye"
"with buckwheat flour, water, and eggs are associated with Lower Brittany, whilst savoury galettes made without eggs are from Upper Brittany), ""ployes"" in Acadia, and ""boûketes"" (which are named after the buckwheat plant) in the Wallonia region of Belgium. Similar pancakes were a common food in American pioneer days. They are light and foamy. The buckwheat flour gives them an earthy, mildly mushroom-like taste. In Ukraine, yeast rolls called ""hrechanyky"" are made from buckwheat. Buckwheat flour is also used to make Nepali dishes such as ""dhedo"" and ""kachhyamba"". Farina made from groats are used for breakfast food, porridge, and thickening"
"used most frequently in doughs and pastries; dairy products (with yogurt and cheese among the staples); grains, including rye, barley, wheat, buckwheat and millet used in kashas and in the making of breads; vegetables, in cold storage and in pickling; fish (salmon, pike, carp and herring), birds and poultry (chicken, duck, goose, partridge, quail, turkey); red meats such as veal, beef, pork and mutton; and plentiful fruits including pears, plums, cherries, raspberries, pomegranates, dates, and figs, used for desserts and a variety of liqueurs. The nutritional index of traditional dishes is generally high cholesterol, high sodium, and high fat. Eastern"
"like Ghana, Cameroun, Congo, Malawi and recently in world's largest producer of cassava, Nigeria, flour for making bread contains up to 40 per cent high-quality cassava flour and wheat flour. In Arua, Northwestern Uganda, the Lugbara grow cassava as a staple food. After harvest, they peel its skin, cut into smaller pieces, and leave to ferment and dry. When ready, it is ground into flour which is mingled to prepare ""enya asa"" bread. This cassava flour can be mixed with sorghum, millet and other cereals depending on preference. Cassava leaves are also a delicacy called ""pandu"". In rural settings, cassava"
"flour, mixed with water and yeast) are used all over the world to make various breads. Salt, oils or fats, sugars or honey and sometimes milk or eggs are also common ingredients in bread dough. Commercial bread doughs may also include dough conditioners, a class of ingredients that aid in dough consistency and final product. Flatbreads such as pita, lafa, lavash, matzah or matzo, naan, roti, sangak, tortilla, and yufka are eaten around the world and are also made from dough. Some flatbreads, such as naan, use leavening agents; others, such as matzo, do not. Crackers are also made from"
"by Forest Finns. In colloquial Finnish and Estonian, ""kama"" also means ""things, stuff"", but can also refer to narcotics. Kama (food) Kama (in Estonian) or talkkuna (in Finnish) or tolokno (in Russia) is a traditional Estonian and Finnish and Russian finely milled flour mixture. The kama or talkkuna powder is a mixture of roasted barley, rye, oat and pea flour. The oat flour may be completely replaced by wheat flour, or kibbled black beans may be added to the mixture. Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into"
"heat of an ungreased hot griddle or pan makes the starchy grains fuse into a flatbread which resembles a grainy pancake. Popular toppings include molten butter and dried, shredded coconut. The exotic Brazilian pancake () is made from a mixture of coconut milk (, ) and (), a paste extracted from fermented cassava, most prominent in the cuisines of the Northern and Northeastern regions and relatively unknown elsewhere. The resulting product is significantly more watery, filling and strongly flavored than the unfermented , and care should be taken in rolling the pancakes if desired because it breaks very easily. Common"
"Like the cheese bread, the pandebono has a spongy texture, low density, and which hardens in a short time, characteristics that are attributed to the sour cassava starch, know in the country as starch fermented yuca and which is obtained in the same way as in Brazil. Paraguay and Argentine provinces in the Northeast (Formosa, Chaco, Misiones and Corrientes) also have a variation of cheese bread, called chipa or chipá, respectively. The main difference between the chipa and the cheese bread is the ""U"" format of the former. In Ecuador, there is also the ""pan de yuca"", which is exactly"
"flour. Cassava is a woody shrub of the Euphorbiaceae (spurge) family. Cassava and yam are the most important source of food carbohydrate in Nigeria; Nigeria is the world's largest producer of cassava. Cassava flour when used as a dry powder makes àmàlà láfún. Fermented and flaky, it is called Garri, another common dish, most often eaten by the Ijebu people. Another type of Amala is ""elubo ogede"" (which is usually lighter in color). The low carbohydrate level in plantain flour makes it a good food for diabetics and others who need a low-carbohydrate food. Unripe plantain is peeled, dried, and"
"still sometimes made from sorghum flour though it is quite uncommon to find this. Cassava, which was also introduced from the Americas, can also be used to make nshima/nsima, either exclusively or mixed with maize flour. In Malawi nsima made from cassava (chinangwa) is localized to the lakeshore areas, however, when maize harvests are poor cassava nsima can be found all over the country. Ugali (when it is cooked as porridge, it is called uji) is usually served with salad. It is the most common staple starch featured in the local cuisines of the African Great Lakes region and Southern"
"called in Russian and Ukranian languages ""па́ска"" (""páska""/""Paskha""). The word is connected to ancient Greek word ""πάσκα"" (""páska"") and Georgian: ""პასკა"" (""Easter""), derived from the Orthodox believers in Byzantine Empire. The name is connected to the Jewish holiday of ""Pesach."" Paska is made with milk, butter, eggs, flour, and sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese, and/or sour cream along with eggs, sugar, raisins, and rum. An egg and water mixture is used as a glaze. The Christian faithful in many Eastern Christian countries eat this bread during Easter. Christian symbolism is associated"
"Veka (pastry) Veka ( or ""bułka francuska"") is a pastry produced in Czech Republic, Slovakia and Poland. Its character is similar to French baguette although the veka is wider, bigger, and fluffier and has smoother surface. It is made of wheat flour. Its weight is about 350 grams. It is commonly used creating of open sandwiches called ""obložené chlebíčky"". Eating of obložený chlebíček as a fast food snack is widespread habit and they are even sold in specialized shops called bufet or chlebíčkárna (""bread shop""). The veka can be used for certain types of ""knedlik"" (knödel). It is a major"
"not universally, considered baked in loaf pans, rather than babkas. Kokosh has become popular in North American cities with large Jewish populations, including Montreal, New York, Chicago, Miami, and Toronto. Soviet-Bloc Jews also refer to babka as a kind of fried spaghetti cake, made with eggs, salt, pepper, and thinly sliced onion. Other cultures may refer to this as noodle kugel or Lokshen. Babka (cake) Babka, or Bábovka, is a sweet yeast cake or a potato pie (known as potato babka). The Polish and Belarusian noun ""babka"" and the Belarusian, Ukrainian, Bulgarian and Russian ""baba"" means ""grandmother"" or ""old woman"","
"was the sweet chosen to represent the Czech Republic in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2007. There are multiple Kolache Factory franchises across the United States. A related dish is a klobasnek, which is popular in central and southeast Texas. It often uses similar bread but is filled with a link of sausage or ground sausage. Some people also refer to these as kolache, but they are more accurately referred to as a ""pig in a blanket"". They may also contain ham, cheese, jalapeño, eggs and bacon/sausage, potato, etc., and"