Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kamoteng Kahoy', 'Kakang Gata'
Kasseri refers to Greece's hard, scalded-curd, mild and white ewes' milk cheese similar to Provolone. Kasseri is usually paneed and deep fried as hors d' oeuvres, but also used for dessert or as a melting cheese on Greek pizza.
Kasseri can also be a made from sheep or goats milk which is good for slicing and eating plain, bus is also commonly used in making Saganaki, covered in oil, oregano and other spices and baked, or even deep-fried.
Kaaki refers to a Tunisian breadsticks which are cooked in several shapes and sold as street food. Kaaki is much like a pretzel which are eaten and enjoyed by children anytime in Tunisia where they are sold by street vendors.
Kabak is Turkish for: pumpkin, marrow, courgette, gourd zucchini, squash, all vegetables that belong to Family Cucurbitaceae (pumpkin Family) with common names:
squash, pumpkin, gourd, zucchini, marrow, courgette
In Turkish, they are called by the following names:
Kabak Bab is pumpkin;.
Kabak Sakiz is marrow;.
Kabak (Dolma, Kizartma) refers to zucchini and squash
Kabak Su/asma refers to Gourd