Glossary C

Choori shitsu is the Japanese term which means kitchen

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Chooshoku is the Japanese word for breakfast

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In the food context, "Chopsuey" refers to a Chinese-American stir-fry dish that features a mix of meat (such as chicken, beef, pork, or shrimp) and assorted vegetables. The name "Chopsuey," which is thought to mean "assorted pieces" in Chinese, reflects the dish's composition of various ingredients tossed together. It is believed to have originated from Chinese immigrants in the United States as a way to use up leftover ingredients, making it a versatile and adaptable dish.

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Chorak refers to a variety of breads prepared in Azerbaijan, ranging from the paper-thin sheets of "Lavash" to the dark, round, whole-wheat Russian-style loaves, such as Karpij Chorak (brick bread), Agh Chorak (white bread) and Gara Chorak (black bread). There is also Damiryol Chorayi which means railroad bread and Bulka which is a slightly sweet bread roll. In Azerbaijan, fresh breads are available all day long, daily from the local bakery or at distribution points nearby. The bread pictured here is called "tandir chorayi" (oven-bread). Bread is a "must" with every meal and serves as one of the main sources of carbohydrates in the Azerbaijani diet. Bread is usually sliced and set beside each individual plate. Generally, for guests, tandir chorayi is preferred. During Soviet times, bread was made in state-owned factories. It was a substantial, round loaf weighing more than a pound. Since independence, more and more private bakeries have opened up. Loaves are becoming smaller now that people are more conscious of their weight. One popular type is a Turkish-style white bread (turk chorayi), similar to a French baguette. Certain breads disappeared from Azerbaijan following the Soviet takeover in 1920, including sangak , which is a flatbread (usually about 20 x 40 inches long) made from whole wheat sourdough and baked in a tandir oven. (See photo essay, page 45, where the sangak is hung up on display.) Because sangak is made by hand, the Soviets opted for mass production of loaves, and sangak soon passed into oblivion. Fortunately, sangak is still widely available in Iran (South Azerbaijan).

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Chorba is a spicy stew of lamb or chicken and vegetables with fresh herbs.

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Chorba / Çorba is the Turkish word for "Soup", like Terbiyeli Çorba which is a soup with egg yolk and lemon sauce and and So?uk Çorba which is Turkish for "cold soup".

Çorbais pronounced "chor-ba".

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Chorek refers to a nan-type, tandoor-baked flatbread in Turkmenistan.

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Chori Dal Beans is also called Whole Adzuki/ Aduki Beans. Chori Dal or Adzuki Beans are an Indian and Japanese favorite and have a similar flavor to red beans. A good source of protein and fiber, they are delicious in soups and can be substituted for red and pinto beans in other tasty recipes. Adzuki beans are an Asian variety and are also used for sprouts. Since they have a sweeter taste than most beans, Adzuki beans are sometimes used in desserts and used by the Japanese for making Mochi. The ripe Adzuki beans contain 25% protein and are highly nutritious. Sprouts from adzuki beans are particularly nutty and tasty. Sprout as you would other beans such as mung and soy. Dried adzuki beans are said to require only a short soaking (1 hour) before cooking.

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Choripan refer to "hot dogs" in Bolivia, one of the familiar international snacks that made its way in Bolivia which are sold and always available at street stalls, cafes and restaurants.

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Chorizo refers to one of highly spiced and famous Spanish sausage.It is a generic name of any sausage made from ground pork mixed with sweet or spicy Pimenton. Chorizo varies from region to region of Spain depending on length, width, density and curing time, the coarseness of the grind and any additional ingredient. The most popualr version of Chorizo is the lean and dry sausage made from pork, pimenton and salt. It can be served with slices of cheese or chopped and friend in olive oil served with bread.

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