Glossary M
Maccarrones de San Juan refers to cinnamon and lemon-flavored milk baked with cheese. It is one of the popular sweet from Ibiza.
Ibiza (or Eivissa in Catalan) is one of the Balearic Islands located in the Mediterranean Sea. Ibiza belongs to Balearic Islands and, with Formentera, it is one of the two Pine Islands. Ibiza is also known as the 'white island' due to the predominance of its white houses.
Mirapakaya Bajjilu refer to whole green chillies which are filled with different kinds of mixtures then dipped in gram flour batter and deep fried in oil. Mirapakaya Bajjilu are usually served as accompaniment to a main meal in South India, but can also be served as an appetizer with yoghurt.
It is one of the common savory snacks from Andhra Pradesh State of India.
Muruku Presser refers an Indian cooking tool that is used to make diffrent kinds of dishes, like Kaarapoosa, and different varieties of Muruku. Muruku Presser is one of an age-old traditional tools that are used to make some traditional Andhra Pradesh foods.Muruku Presser is said to have originated from the Telangana region (Northern) of Andhra Pradesh, India.
Muruku Presser is similar to cookie press in someways. It comes with a bunch of plates with different designs which can all fit into the press, and make Murukus of different shapes. The handle on the top and the plate on the bottom can be removed. The older models were made of brass with two (2) handles.
Muruku Presser is also called Murukula Paavu.
Mettenden (also known as Knackwurst, Knockwurst, Knacken, or Bauernknacken) refers to a German short, stumpy pre-cooked sausage made out of finely ground pork, beef and fresh pork fat. It is flavored with salt, cumin and garlic. They are usually sold in long links or pairs. It is eaten bes with with sauerkraut and pea soup.
Milk tofu refers to one of Mongolia's dairy products. This food item can be made from either raw or cooked milk. To make raw Milk tofu, Mongolians put the milk in a warm area until it ferments. A ladle is used to stir it occasionally until coagulated and forms a Tofu-like texture. They then transfer the contents to a mold or a sack to drain off the liquid and then let it air dry.
To make cooked Milk tofu, the liquid from making the white butter or the liquid from making Milk film is fermented, coagulated, and filtered through a cheesecloth sack. The coagulated milk is heated while stirring it until it becomes thick. It is then placed in a cloth sack pressing the yellow liquid out. The remaining solids are placed in a wooden mold, square or rectangular shaped, and left to air dry.
The Mongolians consider the best Milk tofu to be white. This product is usually air-dried for storage to prevent molding.
Dried Milk tofu is used for milk tea and it is also used by shepherds and long distance travelers.